푸드 테크를 기반한 외식 키오스크의 이용행동 연구 - 후기수용모델을 적용하여 -

Abstract

This study investigated the effect of perceived service quality(physical environment quality, interaction quality, and outcome quality) on the perceived usefulness of consumers using kiosks and the effect of perceived usefulness on usage satisfaction and usage intention. The sample survey was conducted from February 05 to February 19, 2025, through a naver survey form targeting domestic consumers who had experience using kiosks related to dining out. Of the 315 total survey responses, 290 valid questionnaires were used in this study. The statistical analysis to derive the research results used demographic analysis(frequency analysis), confirmatory factor analysis, reliability analysis, correlation analysis, descriptive statistics analysis, and structural equation modeling analysis. The results of the analysis are as follows. First, physical environment quality had a significant positive(+) effect on perceived usefulness. Second, interaction quality had a significant positive(+) effect on perceived usefulness. Third, outcome quality had a significant positive(+) effect on perceived usefulness. Fourth, perceived usefulness had a significant positive(+) effect on usage satisfaction. Fifth, perceived usefulness had a significant positive(+) effect on the usage intention. Sixth, usage satisfaction had a significant positive(+) effect on the usage intention. Based on this study, meaningful conclusions and implications were drawn, and limitations and future research directions for follow- up studies were presented.