Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
권호 표지
DOI QR코드

DOI QR Code

Effect of Application Service Quality Attributes on Perceived Value and Post-Purchase Behavior Intentions

식품 관련 앱(APP) 서비스 품질 속성이 서비스 이용자의 지각된 가치와 구매 후 행동의도에 미치는 영향

  • Kim, Semi (Nutrition Education Graduate School, Sookmyung Women's University) ;
  • Park, Sanghyun (Gangseo Cenger for Children's Foodservice Management) ;
  • Joo, Nami (Dept. of Food & Nutrition, Sookmyung Women's University)
  • 김세미 (숙명여자대학교 교육대학원 영양교육전공) ;
  • 박상현 (서울 강서구 어린이급식관리지원센터) ;
  • 주나미 (숙명여자대학교 생활과학대학 식품영양학과)
  • Received : 2020.05.13
  • Accepted : 2020.07.20
  • Published : 2020.08.02
Download PDF
⟨ Previous Next ⟩

Abstract

In modern society, the online to offline (O2O) market has become an emerging market. Based on social and cultural phenomena, the importance of "FOODTECH" linked with mobile applications is growing in the food and restaurant industry. This study examined subjective food application service quality, perceived value, and post-purchase behavior intentions. According to this study, of foodtech service quality attributes, only information, mobility, and reliability had positive (+) relationships with perceived value. However, foodtech service quality attributes did not have a direct impact on behavior intentions. Perceived values had a positive (+) relationship with behavior intentions and showed full mediation effects between foodtech service quality attributes and behavior intentions. Based on these results, future research on the relationship among food application service quality, perceived value, and post-purchase behavior intentions is needed.

Keywords

References

  1. Anderson EW, Fornell C, Lehmann DR (1994): Customer satisfaction, market share, and profitability: findings from Sweden. J Mark 58(3):53-66 https://doi.org/10.2307/1252310
  2. Barnes SJ, Vidgen R (2001): An evaluation of cyber-bookshops: the WebQual method. Int J Electron Commer 6(1): 11-30 https://doi.org/10.1080/10864415.2001.11044225
  3. Choi EM (2015): Impact on the degree of satisfaction of eating out goods purchase and repurchase of the smartphone application -focusing on social commerce and shipping applications-. Masters degree thesis. Kyonggi University. pp.25-54
  4. Choi US (2017): The effect of O2O delivery app on perceived value, continuous intension; focused on ETAM. Masters degree thesis. Kyunghee University. pp.29-74
  5. Cronin JJ, Taylor SA (1992): Measuring service quality: a reexamination and extension. J Mark 56(7):55-68 https://doi.org/10.1177/002224299205600106
  6. Do KH (2015). The power of O2O service to change delivery apps and delivery services. Korea Internet & Security Agency. Seoul. pp.20-25
  7. Guo ZB (2016): A study on the effects of perceived value, satisfaction, intention of continuous usage on e-service quality by taxi-call app. Masters degree thesis. Kongju National University. pp.55-62
  8. Han JS (2016): A Study on effects of the service quality and the usage review characteristics of smartphone Majib app on satisfaction and reuse intention of Majib app. Culi Sci & Hos Res 22(2):234-251 https://doi.org/10.20878/cshr.2016.22.2.019019
  9. IRS Global (2018). Comprehensive analysis to search for business strategies related to food tech, a new revolution in th food industry. IRS Global. Incheon. pp.2-25
  10. Jeon HM, Kim MJ, Jeong HC (2016): Influence of smart phone food delivery apps' service quality on emotional response and app reuse intention - focused on PAD theory -. Culi Sci & Hos Res 22(2):206-221 https://doi.org/10.20878/cshr.2016.22.2.017017
  11. Kim DM (2016a). Think of food tech. Available from: https://www.ksg.co.kr/news/main_newsView.jsp?pNum=107296. Accessed July 1, 2019
  12. Kim JP, Kim DH, Na H, Hong WG (2016): 2017 ICT Top 10 Issues. KT Digieco. Seoul. pp.47-52
  13. Kim MJ (2017): A study on the continuance intention of delivery application service in the food industry: based on integrated perspective of value-based adoption model and resistance factors. Doctors degree thesis. Kyunghee University. pp.132-150
  14. Kim SH (2015): 2016 The trend of eating out in Korea. Korea Agro-Fisheries & Food Trade Corporation. Naju. pp.31-165
  15. Kim TH, Kim HS (2016): Delivery app understanding and acceptance among food tech customers using the modified technology acceptance model. J Tour Sci 40(5):127-144
  16. Kim TW (2016b): Exploring the relationship between service and information quality of O2O delivery app and intention toward reuse: focused on technology acceptance model. Masters degree thesis. Hanyang University. pp.47-61
  17. Korea Agro-Fisheries & Food Trade Corporation (2015): 2016 Food trends and forecasts. Korea Agro-Fisheries & Food Trade Corporation. Nuju. pp.42-57
  18. Korean Woman's Federation for Consumer (2015). Survey on the consumption envirionment of delivery app services. Available from: https://www.consumer.go.kr/user/ftc/consumer/cnsmrBBS/80/selectInfoCmprDetail.do?infoId=A0000574&page=1&row=10&searchCnsmrClId=&searchCnsmrClType=&upperProductClId=&searchGbn=REGIST_DT&cntntsNm=&upperCntntsNm=&rnum=2&infoTyIdList=&cntntsId=00000205&infoRealmIdList=&infoPrdlstIdList=&searchRange=searchRangeAll&searchKeyword=%EB%B0%B0%EB%8B%AC%EC%95%B1. Accessed July 1, 2019
  19. Lee K (2016): Quality factor of real estate information web and app and intention of continuous use. Doctors degree thesis. Kangwon National University. pp.88-158
  20. Lee KH (2018): The effect of service convenience on perceived value, adoption, innovation resistance and behavior intention in food delivery application. Doctors degree thesis. Kyunghee University. pp.53-89
  21. Lee MK (2014): Effects of smartphone application e-service quality on customer satisfaction and repurchase intention. J Korea Entertain Ind Assoc 8(1):47-59
  22. Ministry of Science and ICT (2019): 2018 Survey on the internet usage. Korea Internet & Security Agency. Naju. pp.52-61
  23. Parasuraman A, Zeithaml VA, Berry LL (1988): SERVQUAL: a multiple-item scale for measuring consumer perceptions of service quality. J Retail 64(1):12-40
  24. Sohn JK, Park YA (2013): A study on effects of service quality and usage review of smartphone 'Majib' application on user satisfaction and reuse intention. J Mark Stud 21(3):1-26
  25. Song YS, Kim YS (2011): Effect of deluxe hotels wedding web-site quality on web-site satisfaction, trust and purchase intention; deluxe hotels in Seoul. J Korea Contents Assoc 11(6):459-471 https://doi.org/10.5392/JKCA.2011.11.6.459
  26. TechM (2015). Vendys - Paper meal ticket that was moved to mobile. Available from: https://m.mt.co.kr/renew/view.html?no=2015032716192728941&ca=. Accessed July 1, 2019
  27. Yuan X (2017): The influence of mobile travel apps service quality on tourist satisfaction and revisit intention: case study of Chinese tourists visiting Korea. Masters degree thesis. Kyunghee University. pp.23-27