• Culinary science and hospitality research
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• v.22 no.5
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• pp.64-81
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• 2016

The study, based on existing studies, explored influencing relationship, suggesting app service quality and user reviews as previous elements to affect use satisfaction about users' comments based on big data and reuse intention. The study includes a comparative analysis of existing studies. Based on such analysis results, the authors looked into app service quality elements perceived by gourmet restaurant app users and the role of user reviews, and suggested practical implications that can help the development and operation of gourmet restaurant app contents. The study subjects were male and female consumers who over 20 years old throughout Korea who had not a searched smartphone gourmet restaurant app in the three months preceding the survey. The subjects were selected from consumers who search the restaurantsby using restaurant apps like Mango plate, Dining code, Hot place, and selecting restaurants. Among them, consumers with experience using restaurants were finally selected for the survey. According to the results, reliability, informativity, and system capability, among service quality, had positive influences on app use satisfaction, while design and mobility had no effect. App use satisfaction had positive influences on app reuse intention. User comment informativity played a controlling role. The study explored the importance of app service quality and user review informativity as elements that affect continued use of gourmet restaurant apps by dining-out consumers.

• Management & Information Systems Review
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• v.34 no.3
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• pp.231-250
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• 2015

This study is about the effect of interaction and flow of consumers within the company SNS on the consumers' affection. Verification took place through empirical analysis based on the theoretical background. The following is the summary of the research results generated based on the research results. First, correlation between aspect of the motivation for the use of contents and interactivity is as follows. Mutual sense of solidarity (Hypothesis 1-1), influence (Hypothesis 1-2), connectivity (Hypothesis 1-3) and reactivity (Hypothesis 1-4) exerted positive(+) on the interaction. Second, correlation between aspect of the motivation for the use of contents and flow is as follows. Mutual sense of solidarity (Hypothesis 2-1), influence (Hypothesis 2-2) and connectivity (Hypothesis 2-3) exerted positive(+) effect on immersion. Meanwhile, reactivity (Hypothesis 1-4) was not statistically significant when it comes to flow. Third, interaction between contents characteristics and interaction exerted positive(+) positive on the interactivity of entertainingness (Hypothesis 3-1) and informativity (Hypothesis 3-2). Fourth, correlation between contents characteristics and flow was examined, which demonstrated that only informativity (Hypothesis 4-2) exerted positive(+) effect on the immersion. Meanwhile, entertainingness was not statistically significant when it comes to the immersion. Lastly, correlation between interaction, flow and affection is as follows. Correlation between interactivity and flow(Hypothesis 5) was not statistically significant while interactivity(Hypothesis 6) and Flow(Hypothesis 7) exerted positive(+) effect on the affection. This study presents diverse implications and significances to the working level people who use the company SNS based on these results.

• Journal of the Korea Society of Computer and Information
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• v.26 no.12
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• pp.309-321
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• 2021

In this study, we proposed a hierarchy process analysis model for Kiosk known as technology-based self-service, In addition, we deduced the selection factors based on the literature review and calculated the weight of the factors. To estimate the priorities of selection factors, we used the data collected from consumers who have used Kiosks at cafe or fast food restaurant. The results of the study showed that the convenience among the factors in the first stage, consisted of safety, design, convenience, informativity, and responsiveness, revealed the most important factor in both cafe and fast food restaurant. Synthetic calculation of the first stage factors and the second stage factors showed that simple procedure was the most important factor. The results of comparing the priorities between cafe and fast food restaurant showed that consumers assessed their priorities differently in simple procedures, nutritional information, and fast menu provision.

• The Journal of Information Systems
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• v.30 no.4
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• pp.329-347
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• 2021

Purpose The purpose of this study is to examine the review of previous studies based on audiobooks, 1) using the IPA method, we examine the quality of audiobooks that listeners perceive as important and the quality of preferred audiobooks, 2) improvement directions for activating audio content and audiobook platform, to seek ways to establish strategic plans for the audiobook market. Design/methodology/approach This study conducted and experiment using three factors(usability, information and interaction) used in web service quality(WebQual). Usability consists of the availability of time, such as the use of audiobooks for hobbies and the ease of search. Information consists of the trends of the times, topics of converation and the latest trends. Interaction consists of the proportion and depth of celebrities. After that, grid analysis was performed using the traditional IPA method and the revised IPA method. It was judged that identifying and analyzing the preference for service provision and new content was more valuable than the Performance used in the existing method. Findings According to the results of the empirical analysis, it was found that the conversation material corresponding to informativity did not affect the audiobook during the online quality analysis. It is believed that improvements can be found through content production related to entertainment, webtoons, and general common sense that can increase listeners' interest. In addition, it was found that the advertising effect of celebrities corresponding to interactivity did not affect the results of this study, which should increase the concentration and immersion of listeners by increasing the technology for audiobooks.

• Journal of the HCI Society of Korea
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• v.11 no.2
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• pp.23-30
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• 2016

The Internet of Things(IoT) market is growing exponentially as a core growth engine of the future. Major companies of the world are competitively providing the IoT services to dominate the IoT market first and create ecosystem around their companies. In order to establish the IoT services and contribute to the related industry, they will need to make efforts to provide the IoT services that the users desire, and which the users can have new experiences with. Thus, we attempted to draw out the user value factors to help successful IoT service development. For this purpose, we explored the meaning and concept of IoT, drew out a trend matrix of IoT through the literature review related to IoT and conducted a survey through the user values established by the literature related to IoT and the focus group interviews. As a result, we identified thirteen user value factors of the IoT services, which are manageability, relationship, familiarity, expandability, simplicity, entertainment, safety, economic feasibility, compensation, automation, rapidity, informativity and environment-friendliness. This study is expected to be used as a basic material in understanding the IoT services and as standards or assessment items to develop the IoT services that the users want.

• Management & Information Systems Review
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• v.38 no.2
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• pp.209-223
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• 2019

The purpose of this study was to stimulate the online word-of-mouth advertising by developing the concept of word-of-mouth constraint factors and measurement tools in connection with the SNS advertising on social networks. To achieve the objective of this study, this study was conducted in 3 phases. First, the exploratory investigation(target group interview, in-depth interview, and expert interview) was performed to determine the concept and scope of the word-of-mouth constraint based on literature study and qualitative investigation method. Second, the reliability and validity of the measurement questions were verified through the survey in order to refine the developed measurement items. Third, the predictive validity of measurement items was verified by examining the relationship with other major construct concept for which the developed measurement items were different. Based on the results of study, 6 components and a total of 23 measurement questions for those components were derived. Each was called intrapersonal and interpersonal constraint(psychological sensitivity, compensatory sensitivity, and other person assessment), structural constraint(reliability, informativity, and entertainment). We developed the measurement questions related to word-of-mouth constraint based on qualitative study and quantitative study and holistically examined the social and psychological, environmental interruption factors acting as the word-of-mouth constraint factors for SNS advertising in terms of SNS achievements and evaluation from the perspective of word-of-mouth constraint. The results will lead to creation of basic framework for systematic and empirical research on the online word-of-mouth constraint and to achievement of effective SNS word-of-mouth advertising.