Consumers’ Intentions to Use Contact-Reducing Technologies in Restaurants

IF 3.4 4区管理学 Q1 HOSPITALITY, LEISURE, SPORT & TOURISM

Cornell Hospitality Quarterly Pub Date : 2023-12-06 DOI:10.1177/19389655231214719

C. Morosan, Nefike Gunden Sorathia

引用次数: 0

Abstract

This study examines consumers’ intentions to use contact-reducing technologies (CRT) in restaurants and their intentions to purchase from restaurants that use CRT. The study used a theoretical foundation based on the Unified Theory of Adoption and Use of Technology, extended with convenience orientation, media influences, shared goals, and health risks. Data were collected from 985 U.S. consumers who had purchased from a restaurant after March 2020. Social influences have the strongest impact on consumers’ intentions to use CRT in restaurants, and intentions to use CRT and shared goals have significant impacts on consumers’ intentions to purchase from restaurants that use CRT.

查看原文本刊更多论文

消费者在餐厅使用减少接触技术的意愿

本研究探讨消费者在餐厅使用减少接触技术(CRT)的意愿，以及他们在使用CRT的餐厅购买的意愿。本研究以技术采用与使用统一理论为理论基础，扩展了便利导向、媒介影响、共同目标和健康风险。该研究收集了985名2020年3月之后在一家餐厅用餐的美国消费者的数据。社会影响对消费者在餐厅使用CRT的意愿影响最大，使用CRT的意愿和共同目标对消费者在使用CRT的餐厅购买的意愿影响显著。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Cornell Hospitality Quarterly Multiple-

CiteScore

8.50

自引率

2.90%

发文量

期刊介绍： Cornell Hospitality Quarterly (CQ) publishes research in all business disciplines that contribute to management practice in the hospitality and tourism industries. Like the hospitality industry itself, the editorial content of CQ is broad, including topics in strategic management, consumer behavior, marketing, financial management, real-estate, accounting, operations management, planning and design, human resources management, applied economics, information technology, international development, communications, travel and tourism, and more general management. The audience is academics, hospitality managers, developers, consultants, investors, and students.