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자료유형
학술저널
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한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.25 No.10(Wn.111)
발행연도
2019.10
수록면
159 - 169 (11page)

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Hotels are pursuing diversified information provision and marketing through SNS in order to make collection of information easier, reduce marketing costs, and fulfilling the diverse range of desires of consumers. However, as the quantity of information provided is increasing markedly and becoming more complex, consumers are becoming increasingly confused on which information should be used, which would then impart negative effects on the hotel. The aim of this study is to examine consumer confusion and verify the relationship of consumer confusion with consumers’ negative emotions, dissatisfaction, and delays in purchasing. For this purpose, a questionnaire survey was conducted on consumers who experienced SNS marketing for hotels as the subjects, and data was obtained from a total of 291 subjects and was used for analysis. From the results of the analysis, it was found that overload confusion and ambiguity confusion, among the subordinate factors of consumer confusion, have affirmative effects on negative emotions, while overload confusion and similarity confusion impart affirmative effects on dissatisfaction. In addition, it was found that negative emotions and dissatisfaction have affirmative effects on the delays in purchasing. Based on the results of the empirical analysis, several implications on the SNS marketing strategy and operation of the hotel are suggested.

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ABSTRACT
1. 서론
2. 이론적 배경
3. 연구방법
4. 실증분석
5. 결론
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