모바일 콘텐츠의 사용자 수용에 관한 실증 연구

다국어 초록 (Multilingual Abstract)

Recently, due to market expansion of the telecommunications and the rapid growth of related technologies, customers' demands are being various, and after the appearance of the App store, diversity and usage of contents is growing even more. Also, whereas voice and device markets in mobile business have reached a critical point, data and content markets are just the beginning on potential, and rapid growth is expected to continue. Existing studies of mobile contents were dependent on providers and the markets, and the main stream of the studies for user was mainly the cost and security. In contrast, consideration about user acceptance and mobile content characteristic was insufficient. It was neglect to figure out the reason why customers use mobile content services and reuse those services. In such perspective, this study is to conduct the empirical study based on the technology acceptance model on the effects of user acceptance on mobile content services. To solve these questions and curiosity, this study tested empirically by using 360 questionnaire data from random sampling. The results of this study are as follows : first, the characteristics of mobile contents positively affect the user attitude toward the perceived ease of use and the perceived usefulness. In detail, the characteristics of mobile contents influence the perceived ease of use more than the perceived usefulness. But, the user attitude is affected by the perceived usefulness more. This can be said that when users choose the mobile content services, they are affected by the perceived ease of use; however purchasing is conducted by the perceived usefulness. Consequently, this study is expected to not only facilitate strategic approach of mobile content and smart-phones application markets, but also provide insight to understand behavior of the customer acceptance in future.

목차 (Table of Contents)

• Abstract
• Ⅰ. 서론
• Ⅱ. 선행연구
• Ⅲ. 연구 모형 및 가설
• Ⅳ. 실증분석
• Ⅴ. 결론 및 시사점
• 참고문헌

참고문헌 (Reference)

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