The information quality and source credibility matter in customers’ evaluation toward food O2O commerce
Jee-Won Kang, Young Namkung
| Year of publication: |
2019
|
|---|---|
| Authors: | Kang, Jee-Won ; Namkung, Young |
| Published in: |
International journal of hospitality management. - Amsterdam [u.a.] : Elsevier, ISSN 0278-4319, ZDB-ID 1074264-5. - Vol. 78.2019, p. 189-198
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| Subject: | Food O2O commerce | Information quality | Source credibility | Elaboration likelihood model (ELM) | Technology acceptance model (TAM) | Food industry | Ernährungsindustrie | Konsumentenverhalten | Consumer behaviour | Informationswert | Information value | Innovationsakzeptanz | Innovation adoption | Lebensmittel | Food | Social Web | Social web | Produktqualität | Product quality |
| Type of publication: | Article |
|---|---|
| Type of publication (narrower categories): | Aufsatz in Zeitschrift ; Article in journal |
| Language: | English |
| Other identifiers: | 10.1016/j.ijhm.2018.10.011 [DOI] |
| Source: | ECONIS - Online Catalogue of the ZBW |
Persistent link: https://www.econbiz.de/10012012745