A study on the effects of the characteristics of SNS providing foodservice information on perceived value and behavioral intention

김기영,; 김민경,; 심재익,

doi:10.21298/ijthr.2016.12.30.12.179

Cited by 4 publications

(3 citation statements)

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“…In particular, interactivity is said to be an important characteristic that can remind companies of a positive image (S. J. Park & Lee, 2015) to maintain a relationship that continuously exchanges opinions. In SNS, which is the core of establishing and continuing a comprehensive human relationship, interactivity is used as an SNS tool to create an environment where users can continue to exchange opinions on restaurants to remind them of their image.…”

Section: Characteristics Of Snsmentioning

confidence: 99%

“…It is a message exchange process in which individual responses and characteristics are collected, remembered, and then reacted appropriately to others through information obtained in the communication process (Deighton, 1996). In particular, interactivity is said to be an important characteristic that can remind companies of a positive image (S. J.…”

Section: Literature Review and Theoretical Backgroundmentioning

confidence: 99%

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Effect of SNS Characteristics for Dining Out on Customer Satisfaction and Online Word of Mouth

Kim,

Cha

2023

SAGE Open

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This study aims to determine how the quality characteristics of a restaurant SNS (social network service), which is rapidly growing, affect user satisfaction and how user satisfaction affects intention to visit and word of mouth. A total of 305 people responded to the survey conducted from May 9, 2021 to August 17, 2021. The validity and reliability of variables were verified. Moreover, confirmatory factor analysis and discriminant validity analysis were performed through structural equation modeling, and hypotheses were verified through path analysis. The analysis results were as follows. Among the quality characteristics of dining out SNS, reliability, playfulness, convenience, and customization were analyzed to have a statistically significant positive effect on customer satisfaction. However, interactivity does not have a significant effect. Moreover, customer satisfaction has a positive impact on the intention to visit and word-of-mouth intention, and intention to visit also has a positive effect on word-of-mouth intention. Restaurant companies should supplement their SNS marketing strategies, considering the critical factors when consumers use SNS for dining out. This study analyzed the factors that consumers value among the quality characteristics of SNS for dining out and provided meaningful implications. Although most of the previous studies investigated only the effect of the quality characteristics of dining out SNS on satisfaction and revisit intention, this study has originality because it also investigated the word of mouth of customers.

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Section: Characteristics Of Snsmentioning

confidence: 99%

Section: Literature Review and Theoretical Backgroundmentioning

confidence: 99%

Effect of SNS Characteristics for Dining Out on Customer Satisfaction and Online Word of Mouth

Kim,

Cha

2023

SAGE Open

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“…국내연구는 주로 SNS를 통해 나타나는 외식동기와 인구통 계학적인 특성과의 연관성을 검증한 연구가 주류를 이루고 있으며 (Choi 등, 2016;Kang과 Namkung, 2014;Oh 등, 2014), 또한 외식정보 SNS 특성이 고객 만족과 이용의도 (Kim 등, 2019;Park, 2013), 관계몰입과 관계유지의도 (Park과 Lee, 2015), 지각된 가치와 행동의도 (Kim 등, 2016)에 미치는 영향 등도 연구되고 있다. 국외 연구로는 주로 음식 관광과 연계된 온라인 리뷰 (Demirkol과 Cifci, 2020;Okumus, 2021;Ramirez-Gutierrez 등, 2021; Vrontis 등, 2021)에 대한 연구가 주류를 이루고 있으며, SNS를 이용한 할랄푸드에 대한 소비자 클러스터링과 정보 확산 (Mostafa, 2019(Mostafa, , 2021, 패스트푸드 리뷰의 이미지 eWom의 영향 (Zinko 등, 2021), SNS에서 Y세대의 외식정 보 탐색 및 공유행동 (Bilgihan 등, 2014)…”

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Degree of SNS Use and Recommended Information Utilization Affects the Eating Out Behavior

Jang

2023

JKFN

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This study examines the association between social network service (SNS) use and eating out behaviors among adults in their 20s and 30s. Data was procured from a 2021 consumer behavior survey for foods. Based on their SNS use and recommended information utilization scores (SURU), the subjects were categorized into high, medium, and low utilization groups. The eating-out behaviors of these groups were analyzed, including eating alone, dining out by visiting, and eating out by delivery. Our findings show that the high-utilization group has a greater propensity for eating alone and enjoys restaurant and delivery dining. They are also more likely to cook with home meal replacement (HMR) and meal kits when eating alone. In contrast, the low-utilization group prefers to prepare and eat at home and is conservative when it comes to dining out. The medium-utilization group has a lower tendency to eat alone and dine out, but are frequent users of HMR and meal kits. They often visit Korean restaurants and prioritize taste, speed, and price when ordering food for delivery. Overall, this group shows rational consumption tendencies. By identifying the differences in eating-out behaviors across SURU groups, our study highlights the need for tailored marketing strategies to meet the diverse needs and preferences of young adult consumers. This study provides important data for customer segmentation and marketing strategy development in the food service industry. It also sheds light on the relationship between SNS use and dining-out behavior, contributing to further research in this area.

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Effect of food-related lifestyle, and SNS use and recommended information utilization on dining out

Jang

2023

J Nutr Health

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A study on the effects of the characteristics of SNS providing foodservice information on perceived value and behavioral intention

Cited by 4 publications

References 0 publications

Effect of SNS Characteristics for Dining Out on Customer Satisfaction and Online Word of Mouth

Effect of SNS Characteristics for Dining Out on Customer Satisfaction and Online Word of Mouth

Degree of SNS Use and Recommended Information Utilization Affects the Eating Out Behavior

Effect of food-related lifestyle, and SNS use and recommended information utilization on dining out

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