消費者行為及移動支付:對餐飲業實證研究

Translated title of the contribution: Consumer behavior and mobile payment: An empirical study of the restaurant industry

Catherine Cheung, Ching Ching Fang, Ying Chuan Wang

Research output: Journal article publicationJournal articleAcademic researchpeer-review

2 Citations (Scopus)

Abstract

This study analyzes the rapid development of mobile payment in the fast-food restaurant industry and the effect it has on consumer behavior. Moreover, this work examines the influence of mobile payment users’ motivation on satisfaction and the effects of motivation and satisfaction on continuance intention. A total of 547 questionnaires were collected in Shenzhen China prior to the late 2019 COVID-19 pandemic outbreak. The findings indicate that motivation and satisfaction each has a significant positive, direct effect on the continuance intention of mobile payment usage. The results show that intrinsic motivation, notably the Perceived Enjoyment factor, has a greater impact than satisfaction on continuance intention. Respondents are less satisfied with Perceived Privacy and Perceived Security but show greater satisfaction with Perceived Service Quality. Perceived Enjoyment and Perceived Service Quality can evoke the intention to continue to use mobile payment. The results of this research provide useful information for mobile payment providers and fast-food restaurant owners to further improve their services. The proposed consumer behavior framework of the continuance intention of mobile payment service usage can be used as a basis for hospitality researchers to refine research on mobile payment technology and service management.

Translated title of the contributionConsumer behavior and mobile payment: An empirical study of the restaurant industry
Original languageChinese (Simplified)
Pages (from-to)735-755
Number of pages21
JournalJournal of China Tourism Research
Volume18
Issue number4
DOIs
Publication statusPublished - 2022

Keywords

  • Consumer behavior
  • continuance intention
  • mobile payment
  • motivation
  • restaurant industry
  • satisfaction

ASJC Scopus subject areas

  • Cultural Studies
  • Language and Linguistics
  • Linguistics and Language
  • Tourism, Leisure and Hospitality Management

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