Customer acceptance of cashless payment systems in the hospitality industry
Technology acceptance model, RFID, Self-efficacy, Perceived risk, Cashless payment
Purpose: The purpose of this study is to propose and test an extended version of technology acceptance model (TAM) to examine consumers’ acceptance of radio frequency identification (RFID) cashless payment systems in the hospitality industry. Design/methodology/approach: A comprehensive structural model was developed by adding two additional constructs to original TAM, namely, self-efficacy and perceived risk. A self-administered online questionnaire was used to collect the data of the study from 305 respondents in the USA. Confirmatory factor analysis was conducted to validate the measurement model and structural equation modeling analysis was performed to test the proposed model. Findings: Study results indicated that self-efficacy was significantly related to perceived ease of use. In addition, perceived risk significantly negatively influenced perceived usefulness and perceived ease of use. Study results further illustrated that perceived ease of use had a significant impact on perceived usefulness and both perceived ease of use and perceived usefulness were significantly associated with intention to use. Practical implications: Study findings provide significant practical implications for US hospitality operators and technology vendors for identifying factors affecting users’ acceptance of RFID cashless payment systems in the hospitality industry. Originality/value: By extending TAM, this study is one of the first studies to investigate RFID cashless payment system acceptance in the hospitality industry.
Ozturk, A. B. (2016).Customer acceptance of cashless payment systems in the hospitality industry. International Journal of Contemporary Hospitality Management, 28(4), 801-817.
Number of Pages
International Journal of Contemporary Hospitality Management
Rosen College of Hospitality Management
Ozturk, Ahmet B., "Customer acceptance of cashless payment systems in the hospitality industry" (2016). Rosen Faculty Scholarship and Creative Works. 509.
This document is currently not available here.