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研究生:廖美潔
研究生(外文):Liao, Mei-Jie
論文名稱:主廚推薦或顧客推薦?推薦類型與稀缺性訴求對購買意願之影響
論文名稱(外文):Chef Recommended or Customers Recommended? the Influences of Recommendation Type and Scarcity Appeal on Purchase Intention
指導教授:陳佳誼陳佳誼引用關係
指導教授(外文):Chen, Chia-Yi
口試委員:張宮熊張榮華陳佳誼
口試委員(外文):Chang,Kung-HsiungChang, Jung-HuaChen, Chia-Yi
口試日期:2022-06-28
學位類別:碩士
校院名稱:國立屏東科技大學
系所名稱:企業管理系所
學門:商業及管理學門
學類:企業管理學類
論文種類:學術論文
論文出版年:2022
畢業學年度:110
語文別:中文
論文頁數:89
中文關鍵詞:稀缺性推薦類型推薦可信度
外文關鍵詞:Scarcity AppealsRecommended TypeRecommendation Credibility
相關次數:
  • 被引用被引用:0
  • 點閱點閱:125
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  • 下載下載:28
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學號:N10958008
論文名稱:主廚推薦或顧客推薦?推薦類型與稀缺性訴求對購買意願之影響
總頁數:89
學校名稱:國立屏東科技大學      系(所)別:企業管理系
畢業時間及摘要別:110學年度第2學期 碩士學位論文摘要
研究生:廖美潔            指導教授:陳佳誼 博士
論文摘要內容:
餐飲業中經常會使用主廚或顧客推薦的方式,提升顧客的購買意願,如何提升推薦的有效性,至今仍缺乏探討。過去文獻發現不同的產品稀缺性(需求稀缺及供給稀缺)會影響消費者的態度。本研究主張,在不同的推薦類型下,搭配不同的稀缺性訴求,可有效的提升推薦的可信度,並進而增加顧客購買意願。為了驗證研究假說,本研究進行了兩個實驗,實驗一為一個單因子實驗,實驗二則為一個2(推薦類型:主廚推薦vs.顧客推薦) ×2(稀缺性:供給vs.需求) 的組間實驗設計。實驗的結果顯示,在推薦類型為主廚推薦的條件下,稀缺性供給較稀缺性需求,增加顧客購買意願。另一方面,在推薦類型為顧客推薦的條件下,稀缺性需求較稀缺性供給,增加顧客購買意願。最後,推薦類型與稀缺性的交互作用,會透過推薦可信度的中介,影響消費者的購買意願。
關鍵字:稀缺性、推薦類型、推薦可信度
Student ID: N10958008
Title of thesis: Chef Recommended or Customers Recommended? the Influences of Recommendation Type and Scarcity Appeal on Purchase Intention
Total page: 89
Name of Institute: Department of Business Administration, National Pingtung University of Science and Technology
Graduate date: 06, 2022       Degree Conferred: Master
Name of student: Liao, Mei-Jie    Adviser: Chia-Yi Chen Ph.D
The Contents of abstract in this thesis:
In the catering industry, chefs or customers recommendations are often used to increase customers' willingness to purchase. Research exploring how to improve the effectiveness of recommendations is still lacking. Past literature has found that different scarcity appeals (demand scarcity versus supply scarcity) affect consumer attitudes. This study argues that different recommendation types accompanied with compatible scarcity appeals can more effectively improve the credibility of the recommendation, and thus increase the customer's purchase intention. In order to test the research hypothesis, this study conducted two experiments. Experiment 1 was a one-factor experiment, and Experiment 2 was a 2 (recommendation type: chef recommendation vs. customer recommendation) × 2 (scarcity appeals: supply scarcity vs. demand scarcity) between-group experimental design. The results of the experiment show that when recommended is made by the chef, the supply scarcity is more effective than the demand scarcity to increase the customer's purchase intention. On the other hand, when the recommendation is made by customers, the purchase intention is higher under the condition of demand scarcity than that of supply scarcity. Lastly, the interactive effects between recommendation type and scarcity appeals are mediated by recommendation credibility to affect consumers’ purchase intention.

Keywords: Scarcity Appeals, Recommended Type, Recommendation Credibility
第壹章 緒論 1
第一節 研究背景與動機 1
第二節 研究目的 2
第三節 研究流程 4
第貳章 文獻探討 5
第一節 主廚推薦與顧客推薦 5
第二節 稀缺性 9
第三節 獨特性需求 14
第四節 訊息可信度 17
第參章 研究方法 19
第一節 研究架構 19
第二節 研究假說 21
第三節 變數操弄 25
第四節 變數衡量 29
第五節 實驗程序 33
第肆章 資料分析與結果 35
第一節 人口統計變數 35
第二節 信度分析 38
第三節 操弄確認 40
第四節 統計分析與驗證假說 41
第伍章 結論與建議 46
第一節 研究結論 46
第二節 理論貢獻與管理意涵 49
第三節 研究限制 52
第四節 後續研究建議 53
參考文獻 54
中文文獻 54
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附錄 72
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