The information quality and source credibility matter in customers’ evaluation toward food O2O commerce
Year of publication: |
2019
|
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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 | Dienstleistungsqualität | Service quality | Lebensmittel | Food | Innovationsakzeptanz | Innovation adoption | Informationswert | Information value |
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