Customers’ intention to use robot-serviced restaurants in Korea: relationship of coolness and MCI factors
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DOI: 10.1108/ijchm-01-2020-0046
Abstract: This study aims to empirically test a theoretical model by defining customers’ intention to use services of restaurant robots, which are rapidly developing in Korea. The proposed model incorporates three stages: coolness, motivated consumer innovativeness… read more here.
Keywords: customers intention; relationship coolness; coolness mci; mci ... See more keywords