The goal of this articles is to increase our current understanding of the factors that influence online banking acceptance in the light of technology acceptance model (TAM). More precisely, online banking acceptance will be studied from the information systems acceptance point of view referring to the idea that consumers are using banks information systems (online banking service) directly and hence more knowledge on the factors that affect information
Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. Consumer acceptance of online banking: an extension of the technology accept Tero Pikkarainen; Kari Pikkarainen; Heikki Karjaluoto; Seppo Pahnila Internet Research; 2004; 14, 3; ABI/INFORM Global pg. 224 Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. [...]...Reproduced with permission of the copyright owner Further reproduction prohibited without permission Reproduced with permission of the copyright owner Further reproduction prohibited without permission . technology accept Tero Pikkarainen; Kari Pikkarainen; Heikki Karjaluoto; Seppo Pahnila Internet Research; 2004; 14, 3; ABI/INFORM Global pg. 224 Reproduced with permission of the copyright owner. Further