A Study of Willingness to use Electronic Business in Taiwan Food Firms

• Main Authors: Mei-Fang He, 何美芳
• Other Authors: Jing-Jung Chen,Ph. D.
• Format: Others
• Language: zh-TW
• Published: 2002
• Online Access: http://ndltd.ncl.edu.tw/handle/55785337227052046219

碩士 === 東海大學 === 食品科學系 === 90 === Recently, traditional industries have been increasingly announcing their transition electronic business；their trend shows that firms in Taiwan realize the importance of e-business. The purpose of this research was to analyze the electronic willingness of Taiwan’s food firms and their information system. 117 Taiwan food firms were surveyed. The study used the Chi-Square Test, Duncan’s multiple-ranking test, and Probit and Logit regression models to analyze the questionnaire data. On the influence of electronic willingness, the benefit factors included an increase in the enterprise’s competitive advantage, a decrease in the cost of stock materiel, and a higher customer satisfaction rating. The environment factors included competitive pressure from other companies and a quick response to customer. System factors included the budget cost to establish and maintain service. Organization factors included the support and promise of the executive officer and an understanding of electronic business. Electronic willingness analyzed the food firms’ characteristics；all variables are not significant. For operation variables, intranet was the only significant variable.