확장된 TAM 모형 적용을 통한 사용후기 특성과 스마트폰 맛집 앱 수용의도간의 영향관계 검증: 정보품질의 매개역할을 중심으로

The purpose of this study was to investigate the structural relationships between two dimensions of review(i.e., review information, review credibility), information quality, perceived ease of use, perceived usefulness, and intention to App use. The main focus of the study is to empirically validate the moderating role of information quality in the relationship between review characteristics and perceived ease of use and usefulness. The survey was undertaken from 1st of Feb to 17th 2013 against panels who had ever experienced Smartphone App of good food restaurant in recent for two years. After the respondents were asked to experience a Naver good restaurant-Wingspoon, a total of 403 samples were collected and 392 data used for the analysis. The results of the study were as follows. First, it was revealed that review information and credibility influence on information quality; second, information quality significantly influences both perceived ease of use and usefulness; Third, perceived ease of use has a significant impact on the perceived usefulness, Fourth, it was found that perceived ease of use and usefulness significantly positively influenced intention to App use; Finally, it is found that information quality purely mediates review information and review credibility into perceived ease of use. As a result, the suggested seven hypotheses were supported in this study. Finally, the overall findings, limitations of the studies, and agenda for future research were discussed.