Abstract
“Restaurant information services”, which provide information about restaurants, have recently caught the attention of the public. In this study, we examined competitive factors, which are the criteria by which consumers choose one service over another and influence competition, of these services. Especially, we focused on the importance of evaluation information. To this end, we investigated the case study of Japanese restaurant information services from the perspective of costs for information behaviors. Based on the analysis of this study, we presented four hypotheses and scenarios about the future of restaurant information services in Japan.
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Acknowledgments
This study was supported by Research Grant-in-Aid for Young Scientists (B) 21730304 from MEXT (the Ministry of Education, Culture, Sports, Science and Technology), Japan
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Sai, H. (2014). Inquest for Competitive Factors of Restaurant Information Services. In: Uden, L., Wang, L., Corchado Rodríguez, J., Yang, HC., Ting, IH. (eds) The 8th International Conference on Knowledge Management in Organizations. Springer Proceedings in Complexity. Springer, Dordrecht. https://doi.org/10.1007/978-94-007-7287-8_5
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DOI: https://doi.org/10.1007/978-94-007-7287-8_5
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