Acceptance Intention Research Articles

Customers’ acceptance intention of self-service technology of restaurant industry: expanding UTAUT with perceived risk and innovativeness

This study validates the unified theory of acceptance and use of technology (UTAUT) model, extended to include risk and innovativeness as additional factors, to identify antecedents that influence customers’ intention to adopt self-service technology at restaurants. Among UTAUT constructs, performance expectancy was the most important determinant of acceptance intention, followed by effort expectancy and social influence. Furthermore, individual innovativeness moderated the effects of social influence and perceived risk on acceptance intention. These findings are meaningful because incorporating information and communication technology (ICT) into food service settings expands the scope of food service research and provides practical implications.

The Analysis of the Mediating and Moderating Effects of Perceived Risks on the Relationship between Knowledge, Feelings and Acceptance Intention towards AI

The Analysis of the Mediating and Moderating Effects of Perceived Risks on the Relationship between Knowledge, Feelings and Acceptance Intention towards AI

The Effect of Employees’ Perception of Digital Transformation on their Digital Technology Acceptance Intention

The Effect of Employees’ Perception of Digital Transformation on their Digital Technology Acceptance Intention

The Role of Confidence in Government in Acceptance Intention towards Artificial Intelligence

The Role of Confidence in Government in Acceptance Intention towards Artificial Intelligence

An Empirical Study on the Influencing Factors of Customers' Acceptance Intention towards Online Behavioral Advertising

An Empirical Study on the Influencing Factors of Customers' Acceptance Intention towards Online Behavioral Advertising

Exploring Factors Affecting Acceptance Intention and Recognition of Robot-Based Education for Mother with Young Children

Exploring Factors Affecting Acceptance Intention and Recognition of Robot-Based Education for Mother with Young Children

Evaluation of the use of pequi pulp flour in breaded meat

Processed meat foods may be associated with poor eating habits, but the aggregation of vegetable ingredients, such as pequi (Caryocar brasiliense), makes the formulations of these products healthier and more nutritious. Thus this study aimed to characterize the chemical composition of breaded chicken prepared with pequi pulp flour in breading, as well as to evaluate the technological and sensorial properties of the breaded chicken. The pequis pulp from the region of Montes Claros - MG was dehydrated to obtain flour used in predust, with substitutions of 0%, 25%, 50% and 100% of the breadcrumbs flour. Meat products were chemically evaluated for moisture, lipids, proteins, carbohydrates, and ashes, technologically with measures of specific volume, yield, color difference, chromaticity, and tone of the breaded chicken, and sensorially by the evaluation of the intention of consumption and acceptance. As a result, pequi flour added lipid and protein content, improved yield, allowed higher specific volumes, and more intense color tones to the breaded. In addition, these presented good sensorial results and without significant differences among the studied formulations. It was concluded that the use of pequi flour in the production of breaded chicken can provide nutritional and technological enrichment to these products, without adversely affecting their sensorial characteristics.

Mobile Addiction Status of Mobile Phone Users and Development of 5G Technology Acceptance Intention Models

Teknolojinin hızla geliştiği son yıllarda kablonun sınırlarından kurtulma ve aynı anda kablosuz birçok cihaza bağlanma isteği yeni teknolojilerin geliştirilmesine neden olmuştur. Mobil telefonlar, bilgisayar ile yapılabilecek her türlü işlemi gerçekleştirebilme olanağı sağlamanın yanında zeki özellikleri ile internete erişim imkânı sağlaması sayesinde toplumda en çok kullanılan teknolojik cihazlar haline gelmiştir. Mobil telefonların aşırı kullanımı toplumda mobil bağımlılığın ortaya çıkmasına neden olmuştur. Toplumun mobil telefon kullanırken çoklu ortamda (ses, video, oyun, vb.) yüksek kapasite (bant genişliği) ve düşük gecikme ihtiyacı yeni nesil teknolojilerin geliştirilmesini gerektirmektedir. Bu araştırmada telekomünikasyon şirketi çalışanlarının mobil telefon bağımlılık durumları ve yeni geliştirilen 5G teknolojisini kabullenme niyetleri belirlenerek değerlendirme yapılmıştır. Uygulanan anket çalışması ile elde edilen verilerin yapısal geçerliliği doğrulayıcı faktör analizi ile test edilerek, mobil bağımlılık ve 5G teknolojisi kabullenme niyeti arasındaki ilişki regresyon analizi ile belirlenmiştir. Araştırmada mobil bağımlılık ve 5G teknolojisi kabullenme niyeti arasında pozitif yönde ilişki olduğu bulunmuştur.

The Effect of the Perception of ICT Technical Characteristics in Agricultural Industry on the Intention to Start Smart Farm: Focusing on the Mediating Effects of Effort Expectation and Acceptance Intention of Smart Farm

The Effect of the Perception of ICT Technical Characteristics in Agricultural Industry on the Intention to Start Smart Farm: Focusing on the Mediating Effects of Effort Expectation and Acceptance Intention of Smart Farm

Desenvolvimento e avaliação sensorial de doce de leite caprino

O doce de leite é um importante alimento regional, produzido e consumido em grande escala tanto no Brasil quanto na Argentina, devido principalmente as suas características, como a fácil digestão e maior valor nutricional. O objetivo do presente trabalho foi elaborar um doce de leite de cabra e analisar a aceitação sensorial, preferência e intenção de compra do produto. Foram elaboradas duas formulações de doce, sendo uma padrão e F1, esta com adição do edulcorante e pectina. As amostras de doce de leite foram analisadas por 100 provadores utilizando-se os testes afetivos de escala hedônica, teste pareado preferência e intenção de compra. Pode-se observar que tanto a amostra padrão como a F1 de doce de leite de cabra apresentaram uma boa aceitação global (notas médias de 7,0 – gostei moderadamente) e intenção de compra (notas médias de 4,0 – provavelmente compraria), e não apresentaram diferença estatística significativa entre as mesmas na avaliação da preferência. Os índices de aceitabilidade foram superiores a 80%, para ambas as formulações. A F1 pode ser considerada light, pois houve uma redução de 28% no teor de carboidratos. Assim, o produto elaborado pode ser enquadrado na categoria dos alimentos para fins especiais, e apresentou uma boa aceitação e viabilidade para a comercialização no mercado.

Incorporación de harina de amaranto para la obtención de bocaditos de carne con bajo contenido de grasa

El objetivo de este trabajo fue evaluar el efecto de la incorporación de harina de amaranto a bocaditos de carne con bajo contenido de grasa, mediante análisis sensorial y valor nutricional. Para ello se elaboraron un control y tres formulaciones, en las que se varió la forma en la que fue incorporada la harina de amaranto. Las unidades de muestra se moldearon en forma de bocaditos de 50±0.50 g y se cocinaron en un horno eléctrico hasta alcanzar una temperatura interna de 72ºC en el centro térmico de las muestras para garantizar la calidad microbiológica. La evaluación sensorial de las muestras se realizó inmediatamente después del proceso de cocción, empleando una escala hedónica de 5 puntos y los atributos evaluados fueron: olor, color, sabor, terneza, jugosidad, aceptación general e intención de compra. Además, se analizaron el rendimiento a la cocción y la composición proximal de los productos elaborados y ésta se comparó con la información nutricional de un producto comercial. Las distintas formulaciones elaboradas tuvieron buena aceptación por parte de los evaluadores, quienes enunciaron además la intención de compra de las mismas lo que resulta de la apreciación general de cada muestra. La forma en la que se incorporaron los ingredientes afectó el rendimiento y la composición proximal de las formulaciones ensayadas, lo que puede atribuirse a una mayor o menor retención de fluidos durante la cocción, por lo que, debería incrementar el rendimiento de las mismas. Los bocaditos elaborados presentaron, además, menores contenidos de grasa y de sodio en comparación con una muestra comercial, lo que los hace más saludables.

The Effect of the Psychological Distance of Korean Wave Content Users on the Attitude and Acceptance Intention of K-food: Focusing on Four Countries

The Effect of the Psychological Distance of Korean Wave Content Users on the Attitude and Acceptance Intention of K-food: Focusing on Four Countries

대학생 온라인수업의 UI에 대한 사용자 인지유형(User`s Cognition Type)과 기술수용의도의 복합적 관계 연구

대학생 온라인수업의 UI에 대한 사용자 인지유형(User`s Cognition Type)과 기술수용의도의 복합적 관계 연구

FACTORS AFFECTING CUSTOMERS’ ACCEPTANCE OF THE ADOPTION OF BLOCKCHAIN TECHNOLOGY AT DONG A COMMERCIAL JOINT STOCK BANK, HUE BRANCH

Abstract: This study aims to develop and test the integrative model of the factors affecting customers’ acceptance intention of the adoption of blockchain technology. Data were collected from a sample of 195 customers who have been conducting transactions at Dong A Bank – Hue branch. Samples are selected by using the systematic random sampling method. Structural equation modelling (SEM) is used to test the hypothesized relationships. The findings indicate that six out of eight tested relationships are supported. Perceived usefulness (PU) and Perceived ease of use (PEU) are the most critical factors affecting customers’ Attitude (AT). Attitude also has a direct and positive correlation to customers’ acceptance Intention (IN). Notably, Personal characteristics (PC) and Risk perception (RP) are the two most influential factors affecting Perceived usefulness. And, the Perceived ease of use factor is only affected by customers’ Self-command (SC). In general, this study contributes to enriching the existing knowledge of blockchain adoption in banks and helps banks figure out an efficient way to adopt blockchain technology.Keywords: customers’ acceptance, blockchain adoption, Dong A Bank, Hue branch

Effect of Block chain Characteristic on Acceptance Intention: Focusing on Medical Area

Effect of Block chain Characteristic on Acceptance Intention: Focusing on Medical Area

성인 유도 동호인이 느낀 유도 관련 1인 미디어에 대한 시스템 품질이 시청자의 수용의도에 미치는 영향 : 확장된 기술수용모델의 적용

성인 유도 동호인이 느낀 유도 관련 1인 미디어에 대한 시스템 품질이 시청자의 수용의도에 미치는 영향 : 확장된 기술수용모델의 적용

Factors Affecting the Affective Organizational Commitment, Job Satisfaction and Job Acceptance Intention of Interns: A Conceptual Framework

Factors Affecting the Affective Organizational Commitment, Job Satisfaction and Job Acceptance Intention of Interns: A Conceptual Framework

UTAUT 모델에 기초한 웨어러블 디바이스의 사용자 수용 의도에 관한 연구-스마트 의류를 중심으로

본 연구의 목적은 통합기술수용이론모델 (UTAUT)을 바탕으로 스마트 의류 사용자의 특성을 종합적으로 고려하여 사용자의 수용 의도에 영향을 미치는 요소와 관계를 분석하는 데에 있다. 본 연구의 의의는 연구결과를 토대로 스마트 의류를 시장에 보급하기 위한 제언과 새로운 제품 디자인과 소비자차별화 전략 및 기업 홍보, 마케팅 등에 필요한 이론을 제공하는 것이다. 설문 조사를 통해 265부의 유효한 설문지를 수집하고 SPSS와 AMOS 통계 프로그램을 사용하여 실증분석을 하였다. 연구 결과는 다음과 같다. 첫째, 성과 기대, 노력 기대, 가격 감지와 패션 감지는 스마트 의류 사용자의 수용 의도에 영향을 미치는 것으로 나왔고 사회적 영향은 스마트 의류 사용자의 수용 의도에 미치지 않은 것으로 나왔다. 둘째, 사용 경험은 부(-)의 조절 효과가 있다. 현재 시장에서 유통되고 있는 웨어러블 제품은 세대교체 속도가 빠르고 사용주기가 짧으며 브랜드 충성도가 높지 않아 사용자가 웨어러블 신제품 수용 의도가 강하지 않는 것으로 조사 되었다. 셋째, 실증분석에서 UTAUT 모델 주요 요소의 대부분 검증되었으며 스마트 의류가 신기술 제품으로서 웨어러블 디바이스의 특징에 부합하여 사용자에게 어느 정도 매력이 있다는 것을 설명하고 있다. 넷째, 스마트 의류의 성과 기대, 노력 기대, 가격 감지와 패션 감지는 사용자의 보편적인 관심을 받고 있다. 생산 업체는 제품의 기능성과 패션 감을 결합하는 데에 주목하고 사용자 체험을 통해 개선하는 것이 중요하다. 판매자 처지에서 보면 소비자들은 웨어러블 제품에 대한 인식이 부족하다. 기업은 이를 위해 제품 홍보와 마케팅을 하고, 또한, 사용자체험을 향상하여, 사용자 스스로 웨어러블 제품을 찾고 소비할 수 있도록 노력해야 한다.

Analyzing Drivers’ Intention to Accept Parking App by Structural Equation Model

With the concept of sharing economic entering into our lives, many parking Apps are designed for connecting the drivers and vacated parking spaces. However, there are not many drivers who use the mobile Apps to reserve and find available parking spaces, which is largely due to the insufficient information provided by the parking App. In order to better explain, predict, and improve drivers’ acceptance of parking App, the conceptual framework based on technology acceptance model was developed to establish the relationships between the drivers’ intention to accept parking App, trust in parking App, perceived usefulness of parking App, and perceived ease of its use. Then structural equation model was established to analyze the relationship between various variables. The results show that the trust in parking App, perceived usefulness, perceived ease of use, and parking App attributes are the main factors that determine the intention to use parking App. Through the test of direct effect, indirect effect, and total effect in the model, it is found that perceived usefulness has the largest total impact on acceptance intention, with a standardized coefficient of 0.984, followed by parking App attribute (0.743), perceived ease of use (0.384), and trust in parking App (0.381).

Development, Chemical, and Sensory Characterization of Liqueurs from Brazilian Native Fruits

ABSTRACT The global market of alcoholic beverages nowadays is more diversified with the insertion of new flavors and new kinds of products. Thus, dry (80 g L−1 of sugar) and creamy liqueurs (344 g L−1 of sugar) of three different Brazilian native fruits (jabuticaba, blackberry, and guabiroba) were produced, and their physicochemical properties, bioactive compounds, acceptance, and purchase intention tests have been evaluated. The six formulations prepared presented similar physicochemical characteristics with different contents of bioactive compounds. Also, the acceptance and purchase intention tests showed a preference for creamy liqueurs of all fruits and preference for the blackberry instead of the other fruits.