Impacts of menu information quality and nutrition information quality on technology acceptance characteristics and behaviors toward fast food restaurants' kiosk

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 cus...

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Опубликовано в: :Nutr Res Pract
Главные авторы: Han, Jihee, Moon, Hyeyoung, Oh, Yoonha, Chang, Ji Yun, Ham, Sunny
Формат: Artigo
Язык:Inglês
Опубликовано: The Korean Nutrition Society and the Korean Society of Community Nutrition 2020
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Original Research
Online-ссылка:https://ncbi.nlm.nih.gov/pmc/articles/PMC7075743/
https://ncbi.nlm.nih.gov/pubmed/32256992
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4162/nrp.2020.14.2.167
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