Influence of Ordering Kiosk Nutrition Information Transparency and Information Quality on the Customer Behavioral Intention in Fast Food Restaurants
10.14373/JKDA.2019.25.3.165
- Author:
Ji hee HAN
1
;
Yoon ha OH
;
Sunny HAM
Author Information
1. Department of Food & Nutrition, Yonsei University, Seoul 03722, Korea. sham2@yonsei.ac.kr
- Publication Type:Original Article
- Keywords:
ordering kiosk;
nutrition information;
transparency;
information quality;
customer satisfaction;
revisit intention
- MeSH:
Consciousness;
Fast Foods;
Intention;
Restaurants;
Statistics as Topic;
Surveys and Questionnaires
- From:Journal of the Korean Dietetic Association
2019;25(3):165-177
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
This study examined the perception and behavior of fast food restaurant customers toward ordering kiosk nutrition information. Specifically, the influence of nutrition information transparency and information quality on behavioral intention and revisit intention were identified. In addition, the difference in the nutrition information transparency and information quality was analyzed according to the health consciousness of the customers. The study employed a self-administered survey that was distributed both online and offline from November 8~22, 2018. The sample of the study was customers who had experienced ordering from the kiosk in a fast food restaurant in the six months prior to taking the survey. A total of 250 (98.0%) respondents completed the survey, which was used for data analysis. As a result, there was a significant relation between transparency and nutrition information quality (P<0.001). The higher the visibility and inferability of the nutrition information, the better the nutrition information quality. Nutrition information quality has a significant impact on the levels of customer satisfaction and revisit intention (P<0.001). For the differences in the transparency and nutrition information quality by health consciousness of customers, the results indicated that groups with high health consciousness (3.74 or higher) perceived a higher transparency and nutritional information quality than those with a lower health consciousness. These findings can form the basis of a strategy in developing nutrition information of ordering kiosks in restaurants. In addition, it can be applied to academia and industry.
