Nutrition Research and Practice

  • 제14권2호
  • /
  • Pages.167-174
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  • 2020
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  • 1976-1457(pISSN)
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  • 2005-6168(eISSN)
한국영양학회 (The Korean Nutrition Society)
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Impacts of menu information quality and nutrition information quality on technology acceptance characteristics and behaviors toward fast food restaurants' kiosk

  • Han, Jihee (Department of Food & Nutrition, Institute of Symbiotic Life-TECH, College of Human Ecology, Yonsei University) ;
  • Moon, Hyeyoung (Department of Food & Nutrition, Institute of Symbiotic Life-TECH, College of Human Ecology, Yonsei University) ;
  • Oh, Yoonha (Department of Food & Nutrition, Institute of Symbiotic Life-TECH, College of Human Ecology, Yonsei University) ;
  • Chang, Ji Yun (Department of Food & Nutrition, Institute of Symbiotic Life-TECH, College of Human Ecology, Yonsei University) ;
  • Ham, Sunny (Department of Food & Nutrition, Institute of Symbiotic Life-TECH, College of Human Ecology, Yonsei University)
  • 투고 : 2019.11.13
  • 심사 : 2019.12.11
  • 발행 : 2020.04.01
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초록

BACKGROUND/OBJECTIVES: With the advances in technologies, self-service kiosks at foodservice operations are becoming a new way of service provision. This study examined the relationships among the menu information quality, nutrition information quality, technology acceptance characteristics, and customer behavioral intention toward the kiosks in fast food restaurants. SUBJECTS/METHODS: A survey with a self-administered method was distributed online and offline. The sample consisted of customers who had used the kiosks at fast food restaurants in the last six months prior to the survey. The study hypotheses were tested by applying structural equation modeling. RESULTS: Structural equation modeling revealed the positive impacts of menu information quality and nutrition information quality, technology acceptance characteristics, and behavioral intention toward kiosks at fast food restaurants. On the other hand, one hypothesis (Hypothesis 4) on the impact of nutrition information quality on the perceived usefulness was rejected. CONCLUSION: The study is the first to investigate nutrition and menu information at foodservice kiosks and relate them to technology acceptance. The study is very timely and adequate in the time of the 4th industrial revolution. The critical importance of the presentation of nutrition information and menu information at the kiosks at fast food restaurants was verified. The academic and industrial implications of the study findings were discussed.

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