| Autor: |
Suh, Bowon, Kang, Shinyoung, Moon, Hyeyoung |
| Zdroj: |
Sustainability (2071-1050); Aug2022, Vol. 14 Issue 15, p9408-N.PAG, 16p |
| Abstrakt: |
This study classified the types of dining-out activities into three categories: visiting restaurants, using delivery services, and using take-out services to understand how customers' various dining-out activities were carried out during the COVID-19 pandemic. The study used the Theory of Planed Behavior (TPB) model to analyze the structural relationship between the main factors and three dining-out activities. An online survey method was used to distribute and collect survey link addresses through respondents' SNS and e-mail and a data analysis was performed on the final 429(85.8%) effective samples. A paired t-test and structural equation modeling (SEM) were used to investigate customers' dining-out activities. This study is of significant contribution in that it compared and analyzed customers' various dining-out activities using the TPB model, laid the theoretical foundation for related research, and suggested ways to help related industry workers establish marketing strategies under the pandemic. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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