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DC FieldValueLanguage
dc.contributor.author김대철-
dc.date.accessioned2021-05-10T01:38:02Z-
dc.date.available2021-05-10T01:38:02Z-
dc.date.issued2020-03-
dc.identifier.citation한국외식산업학회지, v. 16, no. 1, page. 185-202en_US
dc.identifier.issn1738-8244-
dc.identifier.urihttps://www.kci.go.kr/kciportal/landing/article.kci?arti_id=ART002578127-
dc.identifier.urihttps://repository.hanyang.ac.kr/handle/20.500.11754/161938-
dc.description.abstractThe purpose of this study is to identify the relationship between the service quality of MTS and customer’s satisfaction and continuous use and to see if there is a difference in the relationship according to the characteristics of the user group. This study analyzed the effects of MTS service' quality on customer’s satisfaction and continuous intention to use. For the study, 200 MTS users were surveyed to measure the service quality(convenience, information, service personalization, security), customer satisfaction and continuous intention to use. From a result, we found that the hypothesis that information, service personalization and security of MTS service quality had a positive effect on customer satisfaction and convenience was rejected. It is also identified that customer satisfaction has a positive effect on the continuous intention to use. Lastly, among the group classified according to customer's risk tolerance, it was confirmed that there is a difference in the influence of the relationship between the MTS service quality(security) and the customer satisfaction.en_US
dc.description.sponsorship이 논문은 한양대학교 교내연구지원사업으로 연구되었음(HY-2019년도)en_US
dc.language.isoko_KRen_US
dc.publisher한국외식산업학회en_US
dc.subjectMTSen_US
dc.subjectservice qualityen_US
dc.subjectcustomer satisfactionen_US
dc.subjectcontinuous use intentionen_US
dc.subjectrisk toleranceen_US
dc.title모바일증권거래시스템 서비스 품질이 만족도와 지속적 사용의도에 미치는 영향en_US
dc.title.alternativeThe Effects of MTS Service Quality on the Satisfactionand Continuous Use Intentionen_US
dc.typeArticleen_US
dc.relation.no1-
dc.relation.volume16-
dc.identifier.doi10.22509/kfsa.2020.16.1.013-
dc.relation.page185-202-
dc.relation.journal한국외식산업학회지-
dc.contributor.googleauthor장환식-
dc.contributor.googleauthor박하성-
dc.contributor.googleauthor김대철-
dc.contributor.googleauthorChang, Hwan-Shick-
dc.contributor.googleauthorPark, Ha-Sung-
dc.contributor.googleauthorKim, Dae-Cheol-
dc.relation.code2020039932-
dc.sector.campusS-
dc.sector.daehakSCHOOL OF BUSINESS[S]-
dc.sector.departmentDIVISION OF BUSINESS ADMINISTRATION-
dc.identifier.piddckim-


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