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@article{ART001747515},
author={Sung,HyeJin and Ko, JaeYoun},
title={The Study of the Effects of On-line Social Network Service Differenceson Customer Satisfaction and Intention of Use:Focused on the Extended Technology Acceptance Model},
journal={Journal of Tourism Sciences},
issn={1226-0533},
year={2013},
volume={37},
number={2},
pages={187-211}

TY - JOUR
AU - Sung,HyeJin
AU - Ko, JaeYoun
TI - The Study of the Effects of On-line Social Network Service Differenceson Customer Satisfaction and Intention of Use:Focused on the Extended Technology Acceptance Model
JO - Journal of Tourism Sciences
PY - 2013
VL - 37
IS - 2
PB - The Tourism Sciences Society Of Korea
SP - 187
EP - 211
SN - 1226-0533
AB - This study tries to expand Extended Technology Acceptance Model(ETAM) applied to the effects of SNS differences on customer satisfaction and intention of the use when restaurant customers search its information. Survey is carried out for 20days - from 5th September to 24th September, 2011 - targeting customers having searched restaurants information by SNS within 3 months. Total 419 samples(83.8%) are used for the empirical research. The results of this study are as follows. First, this study research broadly SNS differences as technical differences, individual differences, and social differences when searching restaurant informations. The results show that the more customer perceived enjoyment of individual differences, the more consumer perceived ease of use and perceived usefulness. On the other hand, social influence of social differences has no effects on perceived ease of use and perceived usefulness. Second, it shows the Extended Technology Acceptance Model of Davis(1989) is very useful in explaining customer behaviors using SNS when searching restaurant informations.
KW - Social network service;ETAM: Extended technology acceptance model;Customer satisfaction;Intention of use
DO -
UR -
ER -

Sung,HyeJin and Ko, JaeYoun. (2013). The Study of the Effects of On-line Social Network Service Differenceson Customer Satisfaction and Intention of Use:Focused on the Extended Technology Acceptance Model. Journal of Tourism Sciences, 37(2), 187-211.

Sung,HyeJin and Ko, JaeYoun. 2013, "The Study of the Effects of On-line Social Network Service Differenceson Customer Satisfaction and Intention of Use:Focused on the Extended Technology Acceptance Model", Journal of Tourism Sciences, vol.37, no.2 pp.187-211.

Sung,HyeJin, Ko, JaeYoun "The Study of the Effects of On-line Social Network Service Differenceson Customer Satisfaction and Intention of Use:Focused on the Extended Technology Acceptance Model" Journal of Tourism Sciences 37.2 pp.187-211 (2013) : 187.

Sung,HyeJin, Ko, JaeYoun. The Study of the Effects of On-line Social Network Service Differenceson Customer Satisfaction and Intention of Use:Focused on the Extended Technology Acceptance Model. 2013; 37(2), 187-211.

Sung,HyeJin and Ko, JaeYoun. "The Study of the Effects of On-line Social Network Service Differenceson Customer Satisfaction and Intention of Use:Focused on the Extended Technology Acceptance Model" Journal of Tourism Sciences 37, no.2 (2013) : 187-211.

Sung,HyeJin; Ko, JaeYoun. The Study of the Effects of On-line Social Network Service Differenceson Customer Satisfaction and Intention of Use:Focused on the Extended Technology Acceptance Model. Journal of Tourism Sciences, 37(2), 187-211.

Sung,HyeJin; Ko, JaeYoun. The Study of the Effects of On-line Social Network Service Differenceson Customer Satisfaction and Intention of Use:Focused on the Extended Technology Acceptance Model. Journal of Tourism Sciences. 2013; 37(2) 187-211.

Sung,HyeJin, Ko, JaeYoun. The Study of the Effects of On-line Social Network Service Differenceson Customer Satisfaction and Intention of Use:Focused on the Extended Technology Acceptance Model. 2013; 37(2), 187-211.

Sung,HyeJin and Ko, JaeYoun. "The Study of the Effects of On-line Social Network Service Differenceson Customer Satisfaction and Intention of Use:Focused on the Extended Technology Acceptance Model" Journal of Tourism Sciences 37, no.2 (2013) : 187-211.