Thematische Bibliographien / Online Food Service

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Auswahl der wissenschaftlichen Literatur zum Thema „Online Food Service“

Autor: Grafiati

Veröffentlicht am 29. Juni 2021

Zuletzt aktualisiert am 12. Februar 2022

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Zeitschriftenartikel zum Thema "Online Food Service"

Kumar, Hemant, Muskan Jain und Manpreet Singh Bajwa. „Online Food Delivery App ‘Foodie’“. Journal of University of Shanghai for Science and Technology 23, Nr. 08 (11.08.2021): 761–71. http://dx.doi.org/10.51201/jusst/21/07200.

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The purpose of this thesis is to build an online food ordering application named “FOODIE”. Our research also includes the “satisfaction of consumers by using online food services”. It will deal with consumer behavior & helps to analyze their perceptions & will also help us to understand consumer equilibrium. Through these platforms, sharing one’s experience with others has become so easy, in the form of reviews, be it regarding a product brought or any kind of service availed.

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Keeble, Matthew, Jean Adams, Gary Sacks, Lana Vanderlee, Christine M. White, David Hammond und Thomas Burgoine. „Use of Online Food Delivery Services to Order Food Prepared Away-From-Home and Associated Sociodemographic Characteristics: A Cross-Sectional, Multi-Country Analysis“. International Journal of Environmental Research and Public Health 17, Nr. 14 (17.07.2020): 5190. http://dx.doi.org/10.3390/ijerph17145190.

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Online food delivery services like Just Eat and Grubhub facilitate online ordering and home delivery of food prepared away-from-home. It is poorly understood how these services are used and by whom. This study investigated the prevalence of online food delivery service use and sociodemographic characteristics of customers, in and across Australia, Canada, Mexico, the UK, and the USA. We analyzed online survey data (n = 19,378) from the International Food Policy Study, conducted in 2018. We identified respondents who reported any online food delivery service use in the past 7 days and calculated the frequency of use and number of meals ordered. We investigated whether odds of any online food delivery service use in the past 7 days differed by sociodemographic characteristics using adjusted logistic regression. Overall, 15% of respondents (n = 2929) reported online food delivery service use, with the greatest prevalence amongst respondents in Mexico (n = 839 (26%)). Online food delivery services had most frequently been used once and the median number of meals purchased through this mode of order was two. Odds of any online food delivery service use were lower per additional year of age (OR: 0.95; 95% CI: 0.94, 0.95) and greater for respondents who were male (OR: 1.50; 95% CI: 1.35, 1.66), that identified with an ethnic minority (OR: 1.57; 95% CI: 1.38, 1.78), were highly educated (OR: 1.66; 95% CI: 1.46, 1.90), or living with children (OR: 2.71; 95% CI: 2.44, 3.01). Further research is required to explore how online food delivery services may influence diet and health.

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Ansari, Mohd Saad Umair. „Automobile Online Service Portal“. International Journal for Research in Applied Science and Engineering Technology 9, Nr. VI (15.07.2021): 719–24. http://dx.doi.org/10.22214/ijraset.2021.36438.

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In Today’s era where almost everything has moved their services online. Delivery of Groceries, Food, Electronics, and even Furniture have adopted smart ways to provide services. The approach is to provide a portal that will help in the reduction of manual tasks as much as possible. The goal is to bring service providers and customers on one platform. This Portal if modified, can also be used by other service providers that work based on appointment. Dealers can list their features along with their prices. For better interaction with customers, Portal also provides Customer Feedback and Customer Grievance, both are one on one services that are helpful in productivity and customer relationship. So, the simple approach is providing a system that will reduce the manual tasks, for instance, customers can book an appointment as necessary and the service provider will a time slot accordingly. Implementation is web-based.

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Et.al, So Mario Sidharta. „Customer Loyalty Analysis on Online Food Delivery Services“. Turkish Journal of Computer and Mathematics Education (TURCOMAT) 12, Nr. 3 (11.04.2021): 4003–13. http://dx.doi.org/10.17762/turcomat.v12i3.1690.

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Indonesia's e-commerce growth has increased by 17% in the last ten years. One of the most popular e-commerce businesses in Indonesia is online food delivery services. Promotion is one of the reasons that makes online food delivery service users increase every year. This research aims in alayzing the effects of e-service quality (e-servqual), food quality, and sales promotion toward perceived value and customer satisfaction, as well as their impacts on customer loyalty. A questionnaire was distributed to 200 respondents who had used online food delivery services in DKI Jakarta. The Structural Equation Model (SEM) with the PLS-SEM was used to test the validity, reliability, and hypothesis. The results of this study indicate that customers satisfaction impacted customer loyalty, which is the benchmark for customers in using online food delivery services. Not only that, company’s services, quality, and promotion impact customer satisfaction.

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Suhartanto, Dwi, David Dean, Gundur Leo und Ni Nyoman Triyuni. „Millennial Experience with Online Food Home Delivery: A Lesson from Indonesia“. Interdisciplinary Journal of Information, Knowledge, and Management 14 (2019): 277–94. http://dx.doi.org/10.28945/4386.

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Aim/Purpose: To examine millennial satisfaction towards online food delivery services, including e-service quality, food quality, and perceived value as the determinants and behavioral intention as the consequence. Background: Among the generational cohorts, millennials are a demanding target group for many retailers, including restaurants. Despite many studies examining millennial behavior in the restaurant context, almost no research on millennial attitudes and behavior in the context of online food home delivery service can be found. Methodology: For this research, 332 millennials completed a self-administered survey in Indonesia. To assess the associations between satisfaction and its determinants and consequences, this study employs Partial Least Square modeling. Contribution: This research extends existing knowledge of millennial satisfaction toward online food delivery service by highlighting that food quality, e-service quality and perceived value are the main determinants of satisfaction for online food purchasing among millennials. Further, this study offers support for the spillover theory in the online food home delivery service from millennial perspective. Findings: This study uncovers the important direct dual influences of e-service quality and food quality on millennial satisfaction with online food delivery services. Further, this study notes that e-service and food quality also have an indirect influence on satisfaction via perceived value. Moreover, satisfied millennial customers are more likely to re-purchase, recommend to others, and re-purchase at an increased price. Recommendations for Practitioners: For small and medium restaurants, it is suggested that they need to focus solely on their core business of providing food. If they want to offer an e-service, they should develop strategic cooperation with one or more online service providers. Recommendation for Researchers: Millennials tend to repurchase, recommend, and be willing to pay more in the future extends the existing models that look at the associations among quality, satisfaction and behavioral intention. Thus, in online restaurant purchasing services, both e-service quality and food quality should be included in the future research models. Impact on Society: This study could help restaurant industries to increase their business performance and, indirectly, impact on society as a whole by providing high quality food, employment opportunities, and tax revenues. Future Research: Future researchers can reassess the model in different countries and/or with other generation cohorts as well as including other variables such as trust, image, involvement, as well as socio-demographic factors.

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Mat Nayan, Norshita, und Mohd Khairul Azmi Hassan. „CUSTOMER SATISFACTION EVALUATION FOR ONLINE FOOD SERVICE DELIVERY SYSTEM IN MALAYSIA“. Journal of Information System and Technology Management 5, Nr. 19 (07.12.2020): 123–36. http://dx.doi.org/10.35631/jistm.5190010.

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The food delivery service industry is growing up and has a good potential rate in Malaysia and globally now. With social distancing the new norm, consumers are demanding to have takeout food delivered in parallel with government standard procedure in the Covid-19 pandemic. This research was conducted to examine the satisfaction of customers by using online food delivery services in Malaysia using a quantitative method. It will deal with consumer behaviour, needs, and user requirement elements in analysing their perceptions and satisfaction that will give the best-indicated system to understand consumer stability. For the accomplishment of this research, the survey was distributed to the public via online. The development of instruments based on the guideline of System Usability Scale (SUS), the reliable tools for measuring and evaluate a wide variety of products and services. Some modification in basic instruments was done to meet the requirement study. A full-fledged questionnaire was distributed among the 150 to 200 respondents to know their feedback on the food service delivery system in Malaysia. After the process of data cleaning, only 153 respondents included and considered for discussion and debate in this paper. The behaviour and user satisfaction level by using the online food services system will discuss further and some comparisons will be the main output of this research. Overall, most of the respondents satisfied with the service provided by Food Panda Service and Grab Food Service because the system easy to use and delivery time is equitable.

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Ganapathi, Parameshwar, und Emad Ahmed Abu-Shanab. „Customer Satisfaction with Online Food Ordering Portals in Qatar“. International Journal of E-Services and Mobile Applications 12, Nr. 1 (Januar 2020): 57–79. http://dx.doi.org/10.4018/ijesma.2020010104.

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The recent boom in online food ordering and delivery in Qatar has led to increased competition among service providers within the industry. Identifying the gap in research in the context of Qatar's online food industry, this study aims to determine the key success factors that lead to customer satisfaction and loyalty, as well as customers' satisfaction levels with their respective service providers. 263 surveys were randomly collected through an online questionnaire and analyzed to test the hypotheses of the research model and answer the research questions. By applying path analysis to assess the proposed model, this study confirms that while restaurant quality has no direct effect on customer satisfaction and loyalty, service provider quality does. Moreover, this study sheds light on the mediation role of customer satisfaction on the relationship between service provider quality and loyalty. Overall, the study provides valuable insights for the successful operation of online food ordering services in Qatar.

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Yusra, Yusra, Caraka Eko, Arawati Agus, Mohd Azmi, Gio Ugiana, Chen Ching und Youngjo Lee. „An investigation of online food aggregator (OFA) service: Do online and offline service quality distinct?“ Serbian Journal of Management 15, Nr. 2 (2020): 277–94. http://dx.doi.org/10.5937/sjm15-24761.

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As the sharing economy has emerged, the way customer perceives the service is shifting toward a combination of offline and online. The need for the service provider to understand its nature as well as the pertinent aspects regarding its characteristics is crucial. Previous research validated the influence of perceived online and offline service quality toward customer satisfaction and loyalty. However, with the distinctive dimensions of OFA service quality, its effects on customer satisfaction and the role of social innovativeness in satisfaction and loyalty linkage remain unexplored. Hence, this study attempts to investigate these relationships using the data obtained from customers of any OFA in Malaysia. Purposive sampling was employed and 227 collected responses were analyzed using variance-based partial least square path modeling. The results confirm the direct effect of online and offline service quality on customer loyalty and full mediation role of customer satisfaction. Besides, social innovativeness is found negatively moderates customer satisfaction and loyalty relationship. Implications and contributions of the study are also discussed.

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Tarmazi, Siti Anis Adilah, Wan Rusni Wan Ismail, Nur Aisya Syazwani Noor Azmin und Ahmad Redhuan Abu Bakar. „Consumer Purchase Intention toward Online Food Delivery Service: The Implication for Future Research“. Malaysian Journal of Social Sciences and Humanities (MJSSH) 6, Nr. 9 (10.09.2021): 347–54. http://dx.doi.org/10.47405/mjssh.v6i9.972.

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In Malaysia, online food delivery service provider has experienced steady growth in term of the increasing numbers of companies offering this service. This study aims to analyze consumer purchase intention towards online food delivery service based on factors of control, convenience, needs for interaction, technology anxiety, and consumer satisfaction. Additionally, this study highlighted which service delivery provider that are more preferred by consumers and help to identify the actual demographic profile and market segments for this service. This research was carried out using a quantitative approach and data was collected using a questionnaire and distributed through an online platform. Purposive sampling was used with screening questions. Sample size was determined using power analysis with total number of 147 respondents were identified as the appropriate minimum sample size for this study. The findings indicate intention of using an online food delivery provider is strongly influenced by independent variables tested in this study. However, findings from this study have shed some light concerning the demographic profile of consumers who use services from online service delivery. For instance, it is believed that this service is much more appealing to the younger generation due to their ability to adopt a new technology and the older generations are more resistant to changes. Thus, this study has proved that generation X are the heavy users of online food delivery service due to the advantages its offers in term of convenience and satisfaction. This indicates that these segments have less resistance to new technology and services.

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Charlebois, Sylvain, Mark Juhasz und Janet Music. „Supply Chain Responsiveness to a (Post)-Pandemic Grocery and Food Service E-Commerce Economy: An Exploratory Canadian Case Study“. Businesses 1, Nr. 2 (08.07.2021): 72–90. http://dx.doi.org/10.3390/businesses1020006.

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The focus of this study looks at the motivations and rationale from a national survey of over 7200 Canadians in November 2020 into why they use online services to purchase food. As a result of the global COVID-19 pandemic, food supply chains have been significantly altered. Consumers are purchasing foods with different dynamics, including when they buy in-person at groceries, at restaurants or at food service establishments. Elements of the food supply chain will be permanently altered post-pandemic. The study looks at a specific set of factors, captured in the survey, namely, consumer price sensitivity to the costs of online food purchasing, growing sustainability-related concerns over food packaging and waste, and product sensory experience related to how online purchasing changes from in-person food selection. The end goal, emerging from a case study, is insight into the strategies and preparedness with which CPGs, food services, and retailers can better manage the supply chain in their food product offerings in the post-pandemic era.

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Dissertationen zum Thema "Online Food Service"

Tittle, Derek. „Spoiling Customer Appetites: Online Food Delivery Service Failure Attribution and Repurchase Intent“. Ohio University Honors Tutorial College / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=ouhonors1619092597429207.

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Phoosangthong, Nakkarin, und Emmanuel Cimana. „Online Grocery shopping in Sweden : Identifying key factors towards consumer’s inclination to buy food online. Lessons learned from Västerås“. Thesis, Mälardalens högskola, Akademin för ekonomi, samhälle och teknik, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:mdh:diva-19333.

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The purpose of this master thesis is to identify factors influencing consumer’s intention to use Internet when buying food online. The focal aspects of the study will be service and product quality in order to assess their influence on the consumer’s intention to buy food online.

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Poncin, Ines, und Julie Walter-Malcurat. „Online customer experience in service settings : Analysing the customer expectations gap: a focus on the food delivery sector“. Thesis, Jönköping University, Internationella Handelshögskolan, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-52940.

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Background: As the result of the constant business evolution and in addition to the 2020 worldwide sanitary crisis, online services demand has significantly increased. Shifting from a physical-based customer experience to an online customer-focused service providing. Multiple studies investigated the online customer experience and customer expectations related to the products industry. However, there seems to have a lack of recent research focusing on online customer experience in service settings. Purpose: The purpose of this study is to analyse the customer experience in online service settings, focusing on the food delivery sector in France. The aim is to highlight a customer expectations gap between the customer expected service and the actual perceived service provided by the company. To fulfil this purpose, three research questions have been established. The authors aim to provide a new conceptual model to contribute to the theory. Method: For the purpose of this study, the research philosophy adopted key elements of interpretivism. A qualitative research design is used, combined with an exploratory case study method. Data were collected through 8 semi-structured interviews using a purposive sampling method and were analysed inductively. Conclusion: The results of this study indicate that the customer expectations gap in the online food service delivery, focusing in UberEats case study, is built upon two main factors: the customer expectations design and the online process, together enabling service improvements identification. The authors have thereby designed a new conceptual model in order to provide online food service providers such as UberEats sustainable solutions to reduce the customer expectations gap while using their app. Keywords: Customer Experience, Customer Expectations, Customer Expectations Gap, Service Quality, Food Delivery Sector, UberEats

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Islam, Ashraful, und Sonia Sultana. „Role of e-commerce for the survival of food service industry during covid-19“. Thesis, Högskolan i Gävle, Avdelningen för ekonomi, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-35223.

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Title: Role of e-commerce for the survival of food service industry during covid-19 Level: Thesis for Master‟s Degree in Business Administration Authors: Ashraful Islam and Sonia Sultana Supervisor: Professor Akmal Hyder Examiner: Dr. Olivia Kang Final submission date: 28-01-2021 Aim: The aim of the study is to examine the various factors involved in adopting an ecommerce platform to overcome the challenges of the covid-19 pandemic in food service industry. Methods: For the research purpose, we have conceptually reviewed articles, books published in different journals, face-to-face interviews, and online surveys. As a methodology, we have used the qualitative method with an inductive approach. We have used primary data only from five intensive interviews in two companies located in Stockholm. We also collected data from the online survey. Findings: Our research result was outstanding; we have found that the adoption of e-commerce for the foodservice company has a positive impact. This e-commerce platform helps to survive their business in this pandemic situation and contributes to overcome all the challenges faces by the covid-19 pandemic. Contribution of the thesis: This study contributes to the literature of both challenges of covid-19 created by covid-19 and factors involved in adopting e-commerce platforms to overcome the challenges. Suggestions for further research: This study is based on Sweden and we only used data from Sweden based restaurant, so, we suggest more extensive research on different type and location of the restaurant. Key Words: Challenges of covid-19, adoption of e-commerce, online food order, health and safety, Pandemic, Social distance.

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Stecca, Rodrigo da Silva. „Gestão da informação e inteligência competitiva aplicadas ao serviço delivery online do setor de alimentação /“. Tupã, 2020. http://hdl.handle.net/11449/192518.

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Orientador: João Guilherme de Camargo Ferraz Machado
Resumo: A crescente demanda por refeições rápidas e práticas devido ao dia a dia cada vez mais agitado e com menor disponibilidade de tempo da população, a evolução dos meios de comunicação, em especial, o smartphone, e a praticidade do poder de escolha e acompanhamento do status de preparação e entrega das refeições na palma da mão, tem alavancado a quantidade e usuários e a variedade disponível nos aplicativos de delivery online de alimentos. A quantidade de transações executadas através dos aplicativos diariamente e a necessidade de manter sua competitividade perante os concorrentes, exige que as empresas de aplicativos de delivery online de alimentos gerenciem melhor as informações registradas na empresa e as informações externas à empresa que são relacionadas ao mercado e à concorrência. Para tanto, é necessário saber utilizar as informações disponíveis a favor das empresas, transformando-as em inteligência para dar suporte a tomada de decisão estratégica. O objetivo geral da pesquisa foi analisar a aplicação da gestão da informação e da inteligência competitiva nas plataformas de delivery online do setor de alimentos, como fator gerador de diferenciais competitivos. De modo específico, identificou-se o uso da gestão da informação e da inteligência competitiva no contexto das plataformas delivery online; comparou-se a aplicação da gestão da informação e da inteligência competitiva entre diferentes plataformas de delivery online; propôs-se parâmetros e indicadores de gestão da in... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: The growing demand for fast and practical meals due to the increasingly hectic daily life and less time available by the population, the evolution of means of communication, especially smartphone, and the practicality of the power to choose and monitor status preparation and delivery of meals in reach, has leveraged the number and users and variety available in online food delivery applications. The number of transactions carried out through the apps daily and the need to remain competitive with competitors, requires online food delivery app companies to better manage information recorded inside and outside the company that is related to the market and competition. Therefore, it is necessary to know how to use the information available in favor of companies, converting them into intelligence to support strategic decision-making. The research general objective was to analyze the application of information management and competitive intelligence in online delivery platforms in food sector, as a factor that generates competitive differentials. Specifically, the use of information management and competitive intelligence was identified in the context of online delivery platforms; the application of information management and competitive intelligence between different online delivery platforms was compared; parameters and indicators for information management and competitive intelligence for online delivery platforms were suggested. Regarding the methodology, nature is qualitative ... (Complete abstract click electronic access below)
Mestre

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Celis, Sulca Avelino, Yusa Sera Melika Ghafari, ochoa Nicole Andrea Huaman und Arenas Kasandra Solange Villanueva. „Servicio de entrenamiento online - wodtime“. Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/654712.

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El proyecto “WodTime” tiene el objetivo en poder crear una manera de ayudar a las personas a obtener una mejor calidad de vida mediante un entrenamiento virtual de manera personalizada en un horario flexible y enfocándonos en la motivación de nuestros usuarios y un buen plan nutricional. Todo ello será de acuerdo con el objetivo de cada usuario con un precio competitivo y de acuerdo con el mercado; a través de un buen plan de marketing en redes sociales, donde será una fuente de validación e interacción utilizando Google Ads, Google Anality y Facebook Ads, esto ayudara también a acércanos a nuestro target donde son hombres y mujeres modernos residentes de Lima Metropolitana entre 18 a 55 años de los niveles socioeconómicos A y B. “WodTime” tendrá una plataforma web personalizado y adaptado a cada usuario, donde cada equipo tendrá un coach asignado que los entrenará y motivará para que no se desanimen y sigan entrenando para que puedan cumplir con sus objetivos. Asimismo, contemplaran por lo menos 1 charla sobre nutrición y 1 charla motivacional para poder brindar un espacio da alta calidad y claridad. Cada usuario contemplara con un plan nutricional personalizado y adecuado a su meta elaborado por una nutricionista licenciada.
The “WodTime” project aims to create a way to help people obtain a better quality of life through virtual training in a personalized way in a flexible schedule and focusing on the motivation of our users and a good nutritional plan of according to the objective of each user with a competitive price and according to the market; Through a good marketing plan in social networks, where it will be a source of validation and interaction using Google Ads, Google Anality and Facebook Ads, this will also help to bring us closer to our target where modern men and women are residents in Metropolitan Lima, between 18 to 55 years of socioeconomic levels A and B. "WodTime" will have a personalized web platform adapted to each user, where each team will have an assigned coach who will train and motivate them so that they do not get discouraged and continue training so that they can meet their objectives. Likewise, they will contemplate at least 1 talk about nutrition and 1 motivational talk in order to provide a space of high quality and clarity. Each user will contemplate with a personalized nutritional plan adapted to their goal, prepared by a licensed nutritionist.
Trabajo de investigación

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Sousa, Daniel Passos de. „A communication strategy for continente: proposals to improve the online services“. Master's thesis, NSBE - UNL, 2012. http://hdl.handle.net/10362/9620.

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A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics
This project aims to develop an innovative communication strategy to fulfill an unexplored gap in the online services provided by Continente. Thus, the proposals presented emerged from the opportunity to explore the characteristics of the new customer profile – an up-to-date technology user, looking for convenience – that are not being suitably addressed by the brand. The proposed communication strategy is based on the findings of the market research conducted and matched with the brand’s strategic objectives for the future.

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Montenegro, Vigo Carmen Jackeline, Ytosu Aldo Kanemoto und Solís Evelyn Rosario Yackson. „House Workers“. Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/654931.

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Con el crecimiento del e-commerce en el mundo, las personas han optado por solicitar servicios electrónicos con mayor frecuencia, cambiado muchos escenarios al punto de estar presente en las actividades cotidianas de las personas. Esta nueva realidad permite producir nuevos aplicativos móviles, los cuales son cada vez más innovadores y ayudan a los usuarios, quienes obtienen información y servicio en tiempo real. En este contexto, nace el proyecto de negocio House Workers, ante la necesidad de familias que requieren servicios especializados para mantener la comodidad del hogar. Esto será posible con la colaboración de especialistas que brindarán el servicio en plazos mínimos, en función del requerimiento de los usuarios. House Workers brindará mejores ofertas de servicios de electricidad y gasfitería, que serán solicitados mediante el aplicativo móvil que siempre estará comprometido en cumplir su objetivo de facilitar los requerimientos en los rubros mencionados cuando se produzcan accidentes, fallas o defectos, además de brindar el mantenimiento preventivo en forma oportuna y con excelente calidad. La atención se brindará a los usuarios, en tiempo real, será personalizada mediante la plataforma de servicios online, en plazos de 24 horas como máximo, para incrementar los niveles de satisfacción de los usuarios tras constatarse la calidad del servicio recibido. En un principio, House Workers atenderá en el ámbito de Lima Metropolitana, y después el modelo de negocio se expandirá a otros distritos periféricos compatibles con el público objetivo. Asimismo, se planifica la posibilidad futura de llegar a otras ciudades del país.
With the growth of all the e-commerce activities in the world, people have chosen to request electronic services that are becoming more and more widespread, especially with the use of the internet, that its now present in all of our life. With this new scenario, the markets and the general people request mobile applications or “apps” that helps them in their daily life and routines. These apps are getting more customizable and adapting to their customer’s needs, retrieving the requested information and performing the service with no delay in response. In this context, House Worker's business project was born, in the face of the need of families who require specialized services to maintain and increase the comfort of the home. This will be possible with the collaboration of special technicians who will provide the service in short time depending on the needs of the users. House Workers will provide better offers of electricity and plumbing services, which will be requested through the mobile application that will always be committed to providing the best service and fulfilling its objective of providing to families all the help they need regarding the malfunction with their home appliances, electric connections, or some trouble with their pipes. In addition to providing preventive maintenance in due time. Initially, the service will be provided only at Lima Metropolitana, nevertheless we will plan to expand to the other peripheral districts compatible with our target audience and we project the possibility to reach other cities of the country.
Trabajo de investigación

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Alva, Gutiérrez Sofía Marisol, und Lazarte Camila Mariana Gastiaburu. „Calidad del servicio online en relación a la satisfacción y la intención de compra en tiendas por departamento online“. Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/655611.

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Este estudio buscó determinar si existe relación alguna entre las dimensiones de la calidad de servicio online (diseño web, fiabilidad, sensibilidad, confianza, personalización y contacto) a nivel de tiendas por departamento online en Lima, Perú, con las variables de calidad general de servicio, satisfacción e intención de compra de los consumidores de dichos comercios, como consecuencia del aumento del comercio online a raíz de la pandemia por COVID-19 en el año 2020. Este estudio se ha basado principalmente en investigaciones hechas en Asia y Europa, las cuales utilizaron como base el modelo de Parasuraman, Zeithaml, y Berry (1985) principalmente para la variable de calidad de servicio online y la escala Likert para la medición de dichos factores bajo un esquema de investigación cuantitativa. Dicha investigación evaluó, mediante regresiones y correlaciones, la relación entre las variables utilizando, por un lado, la Alfa de Cronbach para examinar la fiabilidad de las escalas, y, por otro lado, el software de SPSS para el análisis de los resultados. Cada investigación estableció niveles de relación diferentes en cuanto a cada dimensión de la calidad de servicio online con calidad general del servicio, satisfacción e intención de compra.
This study aimed to determine if there is a relation between the dimensions of e-service quality (web design, reliability, responsiveness, trust, personalization and contact) in the category of department stores in Lima, Peru, and the variables of overall service quality, satisfaction and purchase intention of consumers of such category, as a consequence of the increase of the e-commerce due to the COVID-19 pandemic in 2020. This study is mainly based in papers that are originally from Asia and Europe, using the models of Parasuraman, Zeithaml, y Berry (1985) for the variable of e-service quality and the Likert scale to measure those factors through a quantitative analysis. This investigation studied, through the use of regressions and correlations, the relationship between the variables using, on one hand, Cronbach's alpha coefficient to determine the reliability of the variables and, on the other hand, the SPSS software to analyse the results. Each paper established different levels of relations between each e-service quality dimension with the variables of overall service quality, satisfaction and purchase intention.
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Bazán, Jiménez Samuel Isaac, und Apaico Danae Thais Quispe. „Dimensiones que impactan en la satisfacción del servicio a través de la calidad del servicio online de marketplaces en Lima Metropolitana“. Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/655640.

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La presente investigación busca evidenciar la relación entre las dimensiones a través de la calidad del servicio online con la satisfacción online del consumidor en el sector de Marketplace en Perú. Este estudio está basado en una literatura existente sobre las dimensiones de la calidad del servicio online, la calidad del servicio online y la satisfacción online de diferentes autores mencionados a lo largo de la investigación. Además, se ha propuesto un modelo de estudio el cual comprende cuatro dimensiones de la calidad del servicio online los cuales son: diseño de página web, servicio al cliente online, privacidad/ seguridad y cumplimiento. Posteriormente, se medirá el grado de significancia de estas variables con la satisfacción y la calidad del servicio online para determinar su relación. Se espera que los resultados amplíen el conocimiento sobre la relación de las dimensiones de la calidad del servicio online en el sector de Marketplaces. Los datos que se obtendrán de una encuesta online realizada a 385 consumidores de Marketplace en Perú se utilizarán para probar el modelo de investigación utilizando el modelo de ecuación estructural.
This research seeks to demonstrate the relationship between the dimensions through online service quality with consumers' online satisfaction in the Marketplace sector in Peru. This study is based on an existing literature on the dimensions of online service quality, online service quality and online satisfaction of different authors mentioned throughout the research. In addition, a study model has been proposed which comprises four dimensions of online quality service which are: web page design, online customer service, privacy / security and fulfillment. Subsequently, the degree of significance of these variables will be measured with the satisfaction and quality of the online service to determine their relationship. The results are expected to broaden the understanding of the relationship between the dimensions of online service quality in the Marketplaces sector. The data that will be obtained from an online survey conducted with 385 Marketplace consumers in Peru will be used to test the research model using the structural equation model.
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Bücher zum Thema "Online Food Service"

Food and wine online: A guide to culinary online services. New York: Van Nostrand Reinhold, 1995.

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Food and social media: You are what you tweet. Lanham, Md: Rowman & Littlefield, 2012.

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Staff, National Restaurant Association. ServSafe CourseBook with Online Testing Voucher. Pearson Education, Limited, 2008.

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Staff, National Restaurant Association. ServSafe Essentials with Online Testing Voucher. Pearson Education, Limited, 2008.

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NRA National Restaurant Association Staff. ServSafe Essentials with Online Exam Voucher. Pearson Education, Limited, 2008.

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Staff, National Restaurant Association. ManageFirst: Nutrition with Online Testing Voucher. Prentice Hall PTR, 2012.

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Staff, National Restaurant Association. ManageFirst: Hospitality Accounting with Online Testing Voucher. Prentice Hall PTR, 2012.

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Staff, National Restaurant Association. ManageFirst: Controlling FoodService Costs with Online Testing Voucher. Prentice Hall PTR, 2012.

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Holleman, Gary. Food and Wine Online: A Professional's Guide to Network Services (Hospitality, Travel & Tourism). Van Nostrand Reinhold Company, 1995.

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Warnes, Andrew. How the Shopping Cart Explains Global Consumerism. University of California Press, 2018. http://dx.doi.org/10.1525/california/9780520295285.001.0001.

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The book argues that the invention and popularization of the shopping cart from the 1940s onward provided the final link in the chain for the new system of industrialized food flow. First in the United States and then around the world, these carts enabled supermarkets to move their goods even faster off their shelves—in a sense, completing the revolution in mechanized farming, electric refrigeration, and road distribution that had occurred during the 1930s. Yet the cart, a basic machine among modernity’s new systems, also recast the work of food shopping in ways that attracted ambivalence and unease. In urging customers to buy all their groceries at once, it radically accelerated the consumerist experience of self-service, creating a new mode of accelerated shopping on impulse that often felt, ironically, far from “convenient.” Above all, as a host of U.S. cultural responses have suggested, the sheer uniformity of the shopping cart has unsettled the individualistic rhetoric of the supermarket industry. Increasingly omnipresent in online shopping, its basic form, defined as a void waiting to be filled, uncomfortably reveals the parallels that exist between human and nonhuman participants in the modern circuit of food flow.

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Buchteile zum Thema "Online Food Service"

Dossena, Claudia, und Francesca Mochi. „Managing Online Communities and E-WOM: Prosumers’ Characteristics and Behaviors in the Food Service Sector“. In Digital Business Transformation, 205–17. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-47355-6_14.

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Wang, Ou. „Consumer Adoption of Online-to-Offline Food Delivery Services: A Conceptual Model“. In Advances in Digital Marketing and eCommerce, 99–105. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-47595-6_13.

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Nghiêm-Phú, Bình, Thu Hương Kiều und Thị Thu-Trang Hoàng. „Online Food Ordering in Vietnam“. In Handbook of Research on Innovation and Development of E-Commerce and E-Business in ASEAN, 270–88. IGI Global, 2021. http://dx.doi.org/10.4018/978-1-7998-4984-1.ch015.

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This study examines Vietnamese customers' feelings and thoughts about the online food order service recently developed in the country. Through interviews of 21 female customers in the capital city of Hanoi, two categories of customer feelings were identified: positive and negative. The reasons for or causes of these feelings were distributed across the five steps of the order and consumption process: pre-order (information and options), order (order, payment, and cancellation processes), delivery (staff attitude and waiting time), use (food quality and quantity), and post-use (complaint and complaint response). Based on these findings, theoretical implications about online food order services in particular and e-commerce in general are discussed. In addition, practical implications for restaurants, food deliverers, and app developers are proposed.

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Ince, Cemal, und Gülmira Samatova. „Smart Applications in Tourism“. In Handbook of Research on Smart Technology Applications in the Tourism Industry, 345–70. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-1989-9.ch016.

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Technology process that started with the reservation provided many services in accommodation establishments such as online room selection, room colour selection, air conditioning adjustment, temperature and light control, virtual scenery creation, and online service. Another area that is affected by technology is food and beverage services. Food and beverage businesses also benefit from technology while serving their guests. Many services are provided through technological revolutions such as online reservation, online service, smart tables, robots, and so on. Today, technology also affects museums and museum services positively. Virtual reality museums offer visitors the opportunity to visit their works online. Online ticket sales also save visitors time. Credit cards and ticket sales provide economic convenience to the guests. With the help of technology, heat and light adjustments can be made in museums and technology helps to protect the works exhibited in these museums.

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Yuen, Man-Ching, Yip-Hin Choi, Tsun-Hin Ng, Chun-Tung Poon und Kin-Chung Fung. „Development of IoT Based Fresh Food Delivery Tracking System Using GPS“. In Fuzzy Systems and Data Mining VI. IOS Press, 2020. http://dx.doi.org/10.3233/faia200718.

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Home delivery service is an essential service for online shopping. The need for reliable delivery system to ensure freshness of foods is challenging with consumers’ busy schedule and heavy traffic. An efficient fresh food delivery tracking system is designed and implemented for tracking the fresh food delivery ordered on an online shopping system. The proposed system made use of Internet of Things (IoT) technology, Global Positioning System (GPS) and a smart online shopping system. Using this GPS system, consumers are able to track their delivery and arrival of their grocery to ensure the freshness of products. To create the user-friendly access website, we have included four functions in this website: Online shopping cart, system to support various payment methods, GPS food tracking system, and members’ easily access account data system. Since the cost of this fresh food delivery tracking system is low, it is suitable for online shop of start-ups.

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Singh, Ravindra Kumar, und Harsh Kumar Verma. „Influence of Social Media Analytics on Online Food Delivery Systems“. In Research Anthology on Strategies for Using Social Media as a Service and Tool in Business, 1514–37. IGI Global, 2021. http://dx.doi.org/10.4018/978-1-7998-9020-1.ch074.

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Online food delivery applications have gained significant attention in the metropolitan cities by diminishing the burden of traveling and waiting time by offering online food delivery options for various dishes from many such restaurants. Users enjoy these services and share their experiences and opinions on social media platforms that impact the trust of customers and change their purchasing habits. This drastic revolution of user activities is an opportunity for targeted social marketing. This research is based on Twitter's data and aimed to identify the influence of social media in food delivery e-commerce businesses including decision making, marketing strategy, consumer behavior analysis, and improving brand reputation. In this article, the authors proposed an Apache Spark-based social media analytics framework to process the tweets in real time to identify the influences of generated insights on e-commerce decision making. The experimental analysis highlighted the exponentially grown influence of social media in food delivery e-commerce portals in past years.

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Li, Xiaoping, Lijuan Xie und Lan Xu. „Influence Factors of Online Shopping Food Quality Performance Considering the Relationship Quality“. In Research Anthology on E-Commerce Adoption, Models, and Applications for Modern Business, 1157–68. IGI Global, 2021. http://dx.doi.org/10.4018/978-1-7998-8957-1.ch059.

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Most of the existing research relating to online shopping are focused on the analysis of customers' purchase intention and loyalty, but lack influencing factors on the quality performance of online shopping food. This article introduces the relationship quality, and constructs a model of relationship quality, logistics service quality, information sharing, supplier quality management and quality performance. This is done through an empirical study, taking 145 online food businesses as an example. At the same time, the relationship quality not only has an effect on the quality performance through information sharing, logistics service quality and supplier quality management, but also has an indirect effect on quality performance through information sharing and logistics service quality or information sharing and supplier quality management.

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Memarzadeh, Faranak, Shane Blum und Charlie Adams. „How Do Online Reviews Affect Business Travelers' Accommodation Choices?“ In Destination Management and Marketing, 14–31. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-2469-5.ch002.

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This research focused on parameters of online reviews that affect business travelers` attitude and subjective norm on intention to purchase. The sub-constructs of attitude include: the quality of offered service, the value of money, hotel business facility, hotel security, food and beverage, and service recovery. Panel database, which was provided by Qualtrics, was used to examine the hypotheses of this study. Data was collected from 275 business travelers who stayed at a hotel in the last six months and read e-comments in advance of the purchase. Results of hypotheses testing indicated that quality of offered service, the value of money, and subjective norm have a positive effect on business travelers` intention to purchase. The findings of this research can help both hoteliers and online-review website operators. Since business travelers are considered an important target market in the hotel industry, hoteliers need to put more emphasis on these factors to attract more business travelers.

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Tan, E. „iDabao during Covid-19: Online-to-offline (O2O) food delivery service and the digitalization of Hawker (street) food during a crisis“. In Promoting Creative Tourism: Current Issues in Tourism Research, 491–500. Routledge, 2021. http://dx.doi.org/10.1201/9781003095484-71.

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Das, Laxhminarayan. „Growing E-Marketing Trends in India“. In Strategic Marketing in Fragile Economic Conditions, 227–36. IGI Global, 2014. http://dx.doi.org/10.4018/978-1-4666-6232-2.ch012.

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Internet growth in India is increasing at an alarming rate, which is indicating a fast growth future for the many e-marketing companies in India. The young population of the country prefers the new technology. The phenomenon is not only confined to urban India but has also spread to rural India. Due to the popularity of Internet usage, there will be a big boom of e-commerce market in India. Young buyers of India prefer to buy online due to easy mode of transaction, preferred mode of payment, safe delivery, and effective after sales service, in terms of return and refund policy. These changing shopping habits of the consumer open the door of opportunity for many e-marketing companies in India. The consumer in India buys many products online, from food to non-food categories. This is explored in this chapter.

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Konferenzberichte zum Thema "Online Food Service"

Zhou Huilai, Liu Fang und Zhou Junjie. „What makes people resend healthy food messages online: The effects of message cues“. In 2016 13th International Conference on Service Systems and Service Management (ICSSSM). IEEE, 2016. http://dx.doi.org/10.1109/icsssm.2016.7538551.

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Zhang, Hao, und Yu Liu. „An Evolutionary Game Model of Online-food Safety Regulation“. In 2018 8th International Conference on Logistics, Informatics and Service Sciences (LISS). IEEE, 2018. http://dx.doi.org/10.1109/liss.2018.8593264.

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Huq, Farhana, Nahar Sultana, Sujan Sarkar, Md Abdur Razzaque und Mosaddek Hossain Kamal Tushar. „Optimal Worker Selection for Maximizing Quality-of-Service of Online Food Delivery System“. In 2019 International Conference on Sustainable Technologies for Industry 4.0 (STI). IEEE, 2019. http://dx.doi.org/10.1109/sti47673.2019.9068059.

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Zhang, Hao, und Lei Tang. „Regulation Research of Online-sold Homemade Food Safety Based on Nash Equilibrium Game Model“. In 2018 8th International Conference on Logistics, Informatics and Service Sciences (LISS). IEEE, 2018. http://dx.doi.org/10.1109/liss.2018.8593235.

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Prabowo, Gagah Triyuniar, und Agung Nugroho. „Factors that Influence the Attitude and Behavioral Intention of Indonesian Users toward Online Food Delivery Service by the Go-Food Application“. In Proceedings of the 12th International Conference on Business and Management Research (ICBMR 2018). Paris, France: Atlantis Press, 2019. http://dx.doi.org/10.2991/icbmr-18.2019.34.

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Xu, Lingling, und Linhai Wu. „The Application of E-Commerce in Food Traceability System - Based on the Analysis of Consumers' Behavior of Online Searching for Traceability Information“. In 2009 International Conference on Management and Service Science (MASS). IEEE, 2009. http://dx.doi.org/10.1109/icmss.2009.5304932.

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Bongard, Stefan. „Online Grocery Shopping: a Boom, Hype, or Black Ice?“ In Contemporary Issues in Business, Management and Education. Vilnius Gediminas Technical University, 2017. http://dx.doi.org/10.3846/cbme.2017.019.

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Buying groceries online is no longer a novel phenomenon: recent studies (2016) show that in Germany, approximately 30 percent of potential buyers have already purchased groceries online. Together with the latest grocery shopping services from the online giant Amazon (e.g. Amazon Fresh and Amazon go), this growing sector of online food and drink retail comprises an attractive field for economic research. General research objectives in this field investigate sustainable business models, planning of logistics structures, and changes in buyer behaviour. The purpose of this present study was to analyze buyer behavior in the field of online food retail based on a process design derived from principles of Quality Management. A convenience sample of 822 valid data records was collected from November– December 2016 using a sophisticated online survey tool. The data set contains responses from 256 individuals who had already bought groceries online, while the rest of the respondents had not previously purchased groceries online. The study strongly underscores the great potential of online retail grocery industry, while also detailing the potential risks associated with this business model, such as low profit margins and packaging issues.

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Biswas, Jahanur, Md Mahbubur Rahman, Al Amin Biswas, Md Akib Zabed Khan, Aditya Rajbongshi und Hasnaine Amin Niloy. „Sentiment Analysis on User Reaction for Online Food Delivery Services using BERT Model“. In 2021 7th International Conference on Advanced Computing and Communication Systems (ICACCS). IEEE, 2021. http://dx.doi.org/10.1109/icaccs51430.2021.9441669.

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Du, Xiaotong, und Sunyoung Kim. „Exploring an Opportunity to Support Local Food Systems through Online Food Delivery Services with Live-Streaming Farms in China“. In MobileHCI '21: 23rd International Conference on Mobile Human-Computer Interaction. New York, NY, USA: ACM, 2021. http://dx.doi.org/10.1145/3447527.3474859.

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Ji, Shenggong, Yu Zheng, Zhaoyuan Wang und Tianrui Li. „Alleviating Users' Pain of Waiting: Effective Task Grouping for Online-to-Offline Food Delivery Services“. In The World Wide Web Conference. New York, New York, USA: ACM Press, 2019. http://dx.doi.org/10.1145/3308558.3313464.

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Berichte der Organisationen zum Thema "Online Food Service"

Aprilianti, Ira, und Felippa Amanta. Promoting Food Safety in Indonesia’s Online Food Delivery Services. Jakarta, Indonesia: Center for Indonesian Policy Studies, 2020. http://dx.doi.org/10.35497/324008.

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Chang, Hung-Hao, und Chad Meyerhoefer. COVID-19 and the Demand for Online Food Shopping Services: Empirical Evidence from Taiwan. Cambridge, MA: National Bureau of Economic Research, Juni 2020. http://dx.doi.org/10.3386/w27427.

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Kindt, Roeland, Ian K Dawson, Jens-Peter B Lillesø, Alice Muchugi, Fabio Pedercini und James M Roshetko. The one hundred tree species prioritized for planting in the tropics and subtropics as indicated by database mining. World Agroforestry, 2021. http://dx.doi.org/10.5716/wp21001.pdf.

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A systematic approach to tree planting and management globally is hindered by the limited synthesis of information sources on tree uses and species priorities. To help address this, the authors ‘mined’ information from 23 online global and regional databases to assemble a list of the most frequent tree species deemed useful for planting according to database mentions, with a focus on tropical regions. Using a simple vote count approach for ranking species, we obtained a shortlist of 100 trees mentioned in at least 10 of our data sources (the ‘top-100’ species). A longer list of 830 trees that were mentioned at least five times was also compiled. Our ‘top-100’ list indicated that the family Fabaceae (syn. Leguminosae) was most common. The information associated with our mined data sources indicated that the ‘top-100’ list consisted of a complementary group of species of differing uses. These included the following: for wood (mostly for timber) and fuel production, human nutrition, animal fodder supply, and environmental service provision (varied services). Of these uses, wood was most frequently specified, with fuel and food use also highly important. Many of the ‘top-100’ species were assigned multiple uses. The majority of the ‘top-100’ species had weediness characteristics according to ‘attribute’ invasiveness databases that were also reviewed, thereby demonstrating potential environmental concerns associated with tree planting that need to be balanced against environmental and livelihood benefits. Less than half of the ‘top-100’ species were included in the OECD Scheme for the Certification of Forest Reproductive Material, thus supporting a view that lack of germplasm access is a common concern for trees. A comparison of the ‘top-100’ species with regionally-defined tree inventories indicated their diverse continental origins, as would be anticipated from a global analysis. However, compared to baseline expectations, some geographic regions were better represented than others. Our analysis assists in priority-setting for research and serves as a guide to practical tree planting initiatives. We stress that this ‘top-100’ list does not necessarily represent tree priorities for the future, but provides a starting point for also addressing representation gaps. Indeed, our primary concern going forward is with the latter.

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