푸드테크 서비스품질이 기술거부감과 기술회피행동에 미치는 영향 - 중장년층을 대상으로 -

Abstract

This study investigates the impact of food tech service quality provided by foodservice businesses on technology resistance and technology avoidance behavior. The findings are summarized as follows. First, the dimensions of food tech service quality were extracted into three factors, which were labeled as "Responsiveness/Empathy," "Reliability," and "Tangibility" based on the characteristics of each item. Second, among the three factors of food tech service quality, reliability (t = -4.686) was found to have a negative effect on technology resistance, while responsiveness/empathy and tangibility had no significant effect. In addition, responsiveness/empathy (t = 2.362) had a positive effect on technology avoidance behavior, whereas reliability (t = -5.299) had a negative effect. Tangibility was found to have no significant impact on technology avoidance behavior. Third, technology resistance toward food tech services was shown to have a positive effect on technology avoidance behavior.