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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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Wahyu, Ranny Buggy, Nur Diana, Raditya Koesdijarto Putra, Vinsa Adi Laksana und Sigit Hermawan. „Studi Netnografi Tentang Keputusan Konsumen Menggunakan Jasa Pesan Antar Makanan Online di Sidoarjo.“ JURNAL MANAJEMEN DAN BISNIS SRIWIJAYA 18, Nr. 2 (28.11.2020): 121–32. http://dx.doi.org/10.29259/jmbs.v18i2.11822.
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ABSTRACT Research Objectives - This study aims to determine the effect of prices, products, promotions and distribution on consumer decisions using online food delivery services. Design / Methodology / Approach - The study was conducted by distributing questionnaires to 200 respondents who used an online food delivery service application, namely the Go-Food, GrabFood, McDelivery, KFC Online Delivery and Pizza Hut Delivery applications. This research uses ethnographic methods Findings - The results found that the decision to use online food delivery service is significantly influenced by e-marketing mix with e-place factor as the most dominant factor, while of all these factors it is known that e-product factors do not significantly influence user decisions online food delivery service in Sidoarjo. Originality / value - This research examines the influence of the marketing mix of prices, products, promotions and distribution with different digital concepts from previous studies that still use the traditional marketing mix concept. Keywords: e-Marketing mix, Consumer decision, Online food delivery.
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Wahyu, Ranny Buggy, Nur Diana, Raditya Koesdijarto Putra, Vinsa Adi Laksana und Sigit Hermawan. „Studi Netnografi Tentang Keputusan Konsumen Menggunakan Jasa Pesan Antar Makanan Online di Sidoarjo.“ JURNAL MANAJEMEN DAN BISNIS SRIWIJAYA 18, Nr. 2 (28.11.2020): 121–32. http://dx.doi.org/10.29259/jmbs.v18i2.11822.
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ABSTRACT Research Objectives - This study aims to determine the effect of prices, products, promotions and distribution on consumer decisions using online food delivery services. Design / Methodology / Approach - The study was conducted by distributing questionnaires to 200 respondents who used an online food delivery service application, namely the Go-Food, GrabFood, McDelivery, KFC Online Delivery and Pizza Hut Delivery applications. This research uses ethnographic methods Findings - The results found that the decision to use online food delivery service is significantly influenced by e-marketing mix with e-place factor as the most dominant factor, while of all these factors it is known that e-product factors do not significantly influence user decisions online food delivery service in Sidoarjo. Originality / value - This research examines the influence of the marketing mix of prices, products, promotions and distribution with different digital concepts from previous studies that still use the traditional marketing mix concept. Keywords: e-Marketing mix, Consumer decision, Online food delivery.
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Suhartanto, Dwi, Mohd Helmi Ali, Kim Hua Tan, Fauziyah Sjahroeddin und Lusianus Kusdibyo. „Loyalty toward online food delivery service: the role of e-service quality and food quality“. Journal of Foodservice Business Research 22, Nr. 1 (24.11.2018): 81–97. http://dx.doi.org/10.1080/15378020.2018.1546076.
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K, Jansi Rani, Catherine R und Saillaja V. „A Study on Service Strategies Used by Online Food Apps and Their Impact on Customers“. Journal of Advanced Research in Dynamical and Control Systems 11, Nr. 0009-SPECIAL ISSUE (25.09.2019): 1390–95. http://dx.doi.org/10.5373/jardcs/v11/20192754.
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Idris, Nur Amanina, Mohamad Amiruddin Mohamad, Amir Manshoor, Norhaya Hanum Mohamad und Haslina Che Ngah. „Consumers' Intention Towards Online Food Ordering and Delivery Service“. Jurnal Intelek 16, Nr. 2 (31.07.2021): 37–47. http://dx.doi.org/10.24191/ji.v16i2.396.
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Online food ordering and delivery service are the platforms that provide a system and service to the consumer to order and buy food products from foodservice or restaurant operators. The service is an up-and-coming trend among Millennials and the trend has ballooned with the introduction of movement control order (MCO) due to the pandemic COVID-19. The consumer’s demand towards online food ordering and delivery service has increased markedly due to the prohibition of dine-in at restaurant premises. This study focuses on highlighting the factors that influence consumer’s intention to use online food ordering and delivery service. The survey questionnaires were distributed among 384 respondents that represent the customers of restaurants in Shah Alam, Selangor. Data analyses were conducted using SPSS and multiple regression analysis. Findings revealed that usefulness, ease of use, and consumer’s enjoyment are the factors that influence consumer’s intention to use online food ordering service and conclusively, usefulness is the most significant factor that affects consumer’s intention to order food via online food ordering and delivery service. The findings from this study are beneficial for foodservice or restaurant operators in improving their businesses and staying competitive. Recommendations for future studies are included based on the findings of this study.
Keywords: consumer intention, consumer demands, online food ordering, service, restaurant operators
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Suhartanto, Dwi, Tuan Ahmad Tuan Ismail, Gundur Leo, Ni Nyoman Triyuni und Tintin Suhaeni. „Behavioral Intention Toward Online Food Purchasing“. International Journal of E-Business Research 16, Nr. 4 (Oktober 2020): 34–50. http://dx.doi.org/10.4018/ijebr.2020100103.
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Despite the dramatic increase in the online food business, empirical studies on behavioral intentions across different purchase levels have been overlooked. This study is intended to assess behavioral intention towards online food purchasing including e-service quality, food quality, perceived value, and customer satisfaction across three different purchasing levels: light, medium, and heavy purchasers. A survey of 475 online food purchasers was conducted from in Bandung City, Indonesia. The results show that the formation model of behavioral intention including e-service quality, food quality, perceived value, and customer satisfaction is reliable. Further, the analysis results have also revealed that there is evidence of differences when the variables were tested across purchase levels. Lastly, this study emphasizes that food quality is an important factor in influencing behavioral intention across all online food purchase levels. The consequences of these findings were examined from both theoretical and managerial practices perspectives.
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Yusra, Yusra, und Arawati Agus. „Online Food Delivery Service Quality: Does Personal Innovativeness Matter?“ Asia Proceedings of Social Sciences 2, Nr. 3 (02.12.2018): 251–55. http://dx.doi.org/10.31580/apss.v2i3.453.
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The emergent of online food delivery (OFD) industry is valued as a new channel in food industry in order to grab more sales and shares and has promoted the competitiveness among the OFD players. Therefore, a sufficient understanding of the nature of the online service industry is very important for service providers in this emerging market. This study attempts to discover the characteristics and necessities of this online service. Using adapted questionnaire from M-S-QUAL (Huang et al., 2015), this study aims to examine the relationships between customers perceived service quality of online food delivery (OFD) and its influence on customer satisfaction and loyalty, moderated by personal innovativeness. The study proposed six hypothesis and results indicated the positive relationships between service quality, customer satisfaction, and customer loyalty. Whilst customer satisfaction partially mediates service quality and customer loyalty, personal innovativeness has a negative moderating effect on customer satisfaction and customer loyalty.
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Damaini, Amaya Andri, Ginanjar Setyo Nugroho und Suyoto Suyoto. „Fraud Crime Mitigation of Mobile Application Users for Online Transportation“. International Journal of Interactive Mobile Technologies (iJIM) 12, Nr. 3 (20.07.2018): 153. http://dx.doi.org/10.3991/ijim.v12i3.8070.
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Online transport service is currently popular in Indonesia. Not only provide ride-sharing service, but also other services such as food delivery, medicine delivery, and courier service. Ease of use and low cost make online transportation service more favored by consumers. However, this service has several disadvantages that cause inconvenience to the user until the occurrence of fraud action by the driver or the customer. Therefore identification of system deficiencies needs to be done to improve the security and convenience of customer and drivers of online transport services. This paper will analyze the problems of online transportation services applications through cases that have occurred and complaints of users of online transport applications. Through this analysis, we propose solutions to protect consumers and drivers for the security of transactions.
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Et al., Jenasama Srihirun. „Guidelines for the Development of Restaurant Businesses: Providing Online Food Delivery Services in Khon Kaen, Thailand“. Psychology and Education Journal 58, Nr. 1 (29.01.2021): 1412–17. http://dx.doi.org/10.17762/pae.v58i1.922.
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This research aims to find the guidelines for developing the restaurant businesses providing online food delivery services in Muang District, Khon Kaen Province, Thailand. Qualitative research was utilized to conduct the research. There were two techniques: namely, Documentary research and In-depth interviews (IDI) with seventeen key informants with at least five years of business experience. The study found that 9 M (Man, Money, Materials, Management, Morale, Message, Marketing, Menu, and Mindset) led to the business-critical successes. Place or distribution channel was an important factor for service marketing mixed factors. The finding showed three service innovations: 1) New service concepts, 2) New service processes, and 3) New service business models for the guidelines to develop restaurant businesses providing online food delivery services.
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Kim, Jonghwa. „Analysis for Growth Potential in Response to Changes in the Online Food Market“. Sustainability 12, Nr. 11 (27.05.2020): 4386. http://dx.doi.org/10.3390/su12114386.
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This study examines changes in the online food market in South Korea, identifies this market’s potential for sustainable growth, and analyzes the causal relationships between media channels (mobile and PC-based devices) and product groups (fresh food, processed food, and food service). Whereas prior research has mainly focused on PC-based online shopping, this study analyzes the market for different media and product groups using Statistics Korea’s monthly time series data and the vector error correction model. The results reveal that PC-based online shopping has a long-term equilibrium relationship with mobile shopping in the online food market. However, in the short term, the mobile fresh food and food service transaction amounts are in a feedback relationship, while mobile processed food transaction amounts have a negative effect on other variables. In turn, PC-based online shopping has a positive effect on mobile shopping. In addition, consumer preference is shifting from PC-based devices to mobile devices, and demand is expanding from processed food to fresh food and food service. The results imply that marketers should both prepare for the emergence of new media and expand their product groups—their focus should be on expanding services rather than goods. In conclusion, for the sustainable growth of the online food market, it is essential for the market participants to cope actively with the new environment surrounding the online food market, and enhance their sustainability to minimize the negative effects from technological advances as consumer preference is continuously changing and information technology and online media continue to develop.
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Nastiti, Nabila, und Indira Rachmawati. „Behavioral Intention of Consumer Towards The Existence of Go-Food“. Jurnal Manajemen dan Bisnis Performa 16, Nr. 2 (07.09.2019): 136–43. http://dx.doi.org/10.29313/performa.v16i2.3596.
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ABSTRACTThe existence of e-commerce in Indonesia makes it easy for everyone to access and get the products or services they need. One of the e-commerce game changers in Indonesia is GO-JEK which also drives Go-Food as the largest food delivery service currently in Indonesia. This study aims to determine the value of customers to Hedonic Motivation variables, prior Online Purchasing Experience, Time Savings Orientation, and Price Savings Orientation, Motivational Comfort and Usage Utility, Attitude to Online Food Delivery Service (AODS). Behavior Intention on Online Food Delivery Service (BIOFDS), Convenience Motivation, Affects Usage Post-Use. And to know Attitude variable to Online Food Delivery Service. Purposive sampling was used in this study with 400 valid questionnaires which contain 29 items question that have been distributed online. Partial Least Square (PLS) was used in this study. Two variables, price saving orientation to convenience motivation and convenience motivation towards attitude have no positive effect. Convenience motivation has the biggest positive relationship to behavioral intention towards online food delivery service.Keywords: convenience motivation, post-usage usefulness, attitude towards online food delivery system, behavioral intention towards food delivery system ABSTRAKKeberadaan e-commerce di Indonesia memudahkan semua orang untuk mengakses dan mendapatkan produk atau layanan yang mereka butuhkan. Salah satu pengubah permainan e-commerce di Indonesia adalah GO-JEK yang juga menjadikan Go-Food sebagai layanan pengiriman makanan terbesar saat ini di Indonesia. Penelitian ini bertujuan untuk menentukan nilai pelanggan terhadap variabel Motivasi Hedonic, Pengalaman Pembelian Online sebelumnya, Orientasi Penghematan Waktu, dan Orientasi Penghematan Harga, Kenyamanan Motivasi dan Utilitas Penggunaan, Sikap terhadap Layanan Pengiriman Makanan Online (AODS). Niat Perilaku pada Layanan Pengiriman Makanan Online (BIOFDS), Motivasi Kenyamanan, Mempengaruhi Penggunaan Pasca Penggunaan. Dan untuk mengetahui variabel Attitude terhadap Layanan Pengiriman Makanan Online. Purposive sampling digunakan dalam penelitian ini dengan 400 kuesioner yang valid yang berisi 29 item pertanyaan yang telah didistribusikan secara online. Partial Least Square (PLS) digunakan dalam penelitian ini. Dua variabel, orientasi penghematan harga untuk motivasi kenyamanan dan motivasi kenyamanan terhadap sikap tidak memiliki efek positif. Motivasi kenyamanan memiliki hubungan positif terbesar dengan niat perilaku terhadap layanan pengiriman makanan online.Kata Kunci: motivasi kenyamanan, kegunaan pasca penggunaan, sikap terhadap sistem pengiriman makanan online, niat perilaku terhadap sistem pengiriman makanan
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Mensah, Isaac Kofi. „Factors Influencing International Students Behavioral Intention to Order Online Food Delivery Services“. International Journal of Strategic Information Technology and Applications 10, Nr. 1 (Januar 2019): 23–39. http://dx.doi.org/10.4018/ijsita.2019010102.
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This study integrated culture (language) and perceived service quality into the UTAUT model to explore the intention of international students to order food online in China. The results have demonstrated that performance expectancy, effort expectancy, culture (language), and perceived service quality were all significant predictors of the intention of international students to order food online. Also, culture (language) was determined to influence the perceived service quality, effort expectancy, and performance expectancy of ordering food online. Performance expectancy, and effort expectancy were revealed to be significant predictors of perceived service quality. Furthermore, the intention to order food online was a determinant of the intention to recommend. The implications of these findings are discussed.
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Dhiman, Karan. „Online Food Ordering Management System“. International Journal for Research in Applied Science and Engineering Technology 9, Nr. VII (25.07.2021): 2096–107. http://dx.doi.org/10.22214/ijraset.2021.36835.
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The main purpose of the Online Food Ordering Management System is to use it in the food-service industry. This feature helps hotels and restaurants to increase their online food ordering systems. Customers can choose from a wide range of food menu items within just a few minutes. In today’s modern food business, it's also able to deliver fast and easily to a customer’s place. The work presented as Online Food Ordering Management System simplifies the ordering process. The proposed solution presents a user interface and changes the menu to include all available options, creating customer work easier. Allows customers to order any item that they like and adjust the quantity of the food item. The order confirmation is displayed to the customer on the Homepage of the website. The order is put to the queue, updated across both the database and the admin panel, and provided in real-time. This system aids the staff with checking over orders in real-time and executing them effectively and easily with few errors. Here, the customer can also reserve a table at a restaurant of his/her choice and will get the confirmation of their reserved table on the homepage of our website.
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Wijaya, Viany Revita, Grace Irene Warouw und Sienny Thio. „PERBEDAAN CUSTOMER SERVICE EXPERIENCE PADA GENERASI Y DAN GENERASI Z DALAM MELAKUKAN PEMESANAN ONLINE FOOD DELIVERY MELALUI APLIKASI GO-FOOD“. Journal of Indonesian Tourism, Hospitality and Recreation 2, Nr. 2 (01.10.2019): 154–64. http://dx.doi.org/10.17509/jithor.v2i2.20982.
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ABSTRAKPenelitian ini bertujuan untuk mengetahui customer service experience dari generasi Y dan generasi Z serta melihat apakah terdapat perbedaan pada dua generasi tersebut dalam melakukan pemesanan online food delivery melalui aplikasi GO-FOOD yang dilihat dari faktor psikologis dan faktor fungsional. Penelitian kuantitatif digunakan dalam penelitian ini dengan menyebarkan kuesioner kepada 145 responden generasi Y dan 128 responden generasi Z di Surabaya. Selanjutnya, data diolah dengan menggunakan analisa statistik deskriptif dan independent sample t-test untuk mengetahui apakah terdapat perbedaan signifikan dari dua generasi tersebut dalam melakukan pemesanan makanan secara online. Hasil penelitian menunjukkan bahwa hanya “trust” dan “value for money” yang merupakan sub-variabel dari faktor psikologis yang memiliki perbedaan yang signifikan antara generasi Y dan Z. Kata Kunci : Customer service experience, generasi Y, generasi Z, online food delivery. DIFFERENCES IN CUSTOMER SERVICE EXPERIENCE BETWEEN GENERATION Y AND GENERATION Z IN ORDERING FOOD SERVICE DELIVERY USING GO-FOOD APPLICATION ABSTRACTThis research aims to investigate customer service experience of generation Y and generation Z and to examine differences between the two generations in ordering online food delivery using GO-FOOD application from the perspective of psychological dan functionality factor. Quantitative research was employed in this paper by distributing questionnaires to 145 respondents of generation Y and 128 respondents of generation Z in Surabaya. Then, data was processed using descriptive statistics analysis and independent sample t-test in order to investigate whether there is a significance difference between the two generations in ordering online food delivery. The result of this research shows that only “trust” and “value for money” which are sub-variables of psychological factor have significantly difference between generation Y and generation Z.Keywords : Customer service experience, online food delivery, x generation, y generation
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Elvandari, Cecilia Desvita Ratna, Anggoro Cahyo Sukartiko und Arita Dewi Nugrahini. „Identification of Technical Requirement for Improving Quality of Local Online Food Delivery Service in Yogyakarta“. Journal of Industrial and Information Technology in Agriculture 1, Nr. 2 (06.02.2018): 1. http://dx.doi.org/10.24198/jiita.v1i2.14573.
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Increased internet usage and fast-paced consumer’s demands have created business opportunities, including online food delivery services. However, competition with similar national-scale businesses allegedly contributed to the decline in the number of XYZ company orders, one of the food-delivery service providers in Yogyakarta. Therefore, this study aimed to identify the need’s attributes of the daring food delivery service consumers, to find out the service-quality satisfaction level, and to determine the technical requirement for improving the delivery service. The combination of Servqual and Quality Function Deployment (QFD) were then used to reach the research goals. The online survey instruments, which were borrowed from the previous studies and adapted for this study, were distributed from June 2016 to February 2017 to more than 700 XYZ’s consumers, with the number of respondents who answered as many as 213 peoples. Cronbach’s Alpha, the most common test for multiple Likert questions in a survey, was then used for analyzing the collected data. The result shows that order conformity; politeness and friendliness of messengers and administrative workers; cleanliness of food box; a good conditionof received ordered food; and affordable delivery costs are the top five attributes of consumer needs. Meanwhile, the top five observed technical requirements are the provision of skills training to messengers and administrative workers; periodic evaluations of service performance; the regular addition of food outlet members; providing map feature on the company website, and provision of ordering applications. The identified requirements can benefit local food delivery service providers in competing with national scale competitors and adapt to disruptive age.
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Ling, Goh Mei, Ho Sew Tiep und Ng Zhu Er. „Customer Satisfaction towards Mobile Food Delivery Apps during Covid-19 Pandemic“. 12th GLOBAL CONFERENCE ON BUSINESS AND SOCIAL SCIENCES 12, Nr. 1 (08.09.2021): 58. http://dx.doi.org/10.35609/gcbssproceeding.2021.12(58).
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In this era of technology, the development and explosion of the internet has created the online business platform for the services and products. One of the areas is the food delivery services. With development of mobile applications for food delivery, it has eased the process of delivering the ordered food, and at the same time create convenience to the beverage industry (Wang et al., 2019). The outbreak of COVID-19 pandemic in early last year has impacted everyone's daily life and resulted in pandemic control measures such as Movement Control Order (MCO) by the Malaysian government around the country. This change has required Malaysian to engage with new norms such as wearing masks, physical distancing and hand hygiene in their daily life. The pandemic has also sparked a new consumption pattern in society. Many people have opted for food delivery services and thus inflated the demand of food delivery service in Malaysia. Hence, understanding customer satisfaction towards the mobile food delivery apps is essential. There are several studies on the customer satisfaction towards online food delivery service during the COVID-19 pandemic (Prasetyo et al., 2021; Rahim & Yunus, 2021). Pasetyo et al. (2021) investigated the customer satisfaction and loyalty from the extended Theory of Planned Behaviour perspective. Meanwhile Rahim and Yunus (2021) examined the relationship between service quality, food quality and price of e-hailing food delivery service. However, these studies did not examine the effect of convenience and website quality on consumers satisfaction toward the mobile food delivery apps. Based on these, this study aims to examine the influence of the factors, namely service quality, convenience, price and website quality on customer satisfaction towards the mobile food delivery apps during the COVID-19 pandemic in Malaysia. Keywords: Customer Satisfaction, Mobile Food Delivery Apps, COVID-19 Pandemic
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Hernando, Hendrick, und Wely Hadi Gunawan. „Loyalty among online food delivery customers: Extended scale of e-service quality“. Jurnal Manajemen Maranatha 20, Nr. 2 (12.05.2021): 167–74. http://dx.doi.org/10.28932/jmm.v20i2.3507.
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Considering the contradictory finding regarding e-service quality influence toward customer loyalty in the context of online food delivery (OFD) service, we evaluate e-service quality measurement by adding an extended indicator. Our study aims to validate payment flexibility as an extended indicator and examine e-service quality influence on customer loyalty. Data were collected through an online questionnaire involving 100 OFD customers in West Java (Indonesia). The Partial Least Square (PLS-SEM) technique was used to analyze data from that answered questionnaire. Interestingly, our findings showed that payment flexibility is valid and reliable as an e-service quality indicator. Moreover, the influence of e-service quality on OFD customer loyalty is found to be statistically significant. Finally, this study provides new insight into the existing knowledge of e-service quality and generates valuable implications. OFD service providers are suggested to ensure order suitability in retaining their customer loyalty.
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Devara, I. Gusti Dama Galang, Anak Agung Sagung Laksmi Dewi und Ni Made Puspasutari Ujianti. „Perlindungan Hukum terhadap Data Pribadi Pengguna Jasa Transportasi Online“. Jurnal Preferensi Hukum 1, Nr. 1 (27.07.2020): 1–7. http://dx.doi.org/10.22225/jph.1.1.2259.1-7.
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Technological developments have brought an impact on all community activities, one of which is the emersion of online transportation services such as those provided by Gojek, Grab, Uber, and others which do not only provide the services of riding but also the services of the delivery of goods, food and others. Using online transportation services requires users to download the application and register themselves. However, the personal data of the service users are often misused by drivers for certain reasons and purposes. To overcome and anticipate this, a strict legal regulation appearing as the legal umbrella to protect each online transportation user from misuse of their personal data by the driver is necessary. This study examines the forms of legal protection for users of online transportation services. Conducted in the design of normative legal research, the study makes use of articles and paragraphs of the laws on transportation and several other related laws. The results of the study indicate that legal protection for users of online transportation services from misuse of their personal data takes the form of repressive legal protection. Online transportation service users are permitted to file a civil suit to the online transportation service provider and to file a direct criminal suit regarding the acts of the driver, not on behalf of the online transportation service provider. Efforts to resolve the dispute-causing acts of misuse of personal data of online transportation service users can be made through deliberations, arbitration and courts. The three forms of settlement are in accordance with Article 45 Paragraph (1), (2) of the Indonesian Basic Agrarian Law and Article 6 of the Arbitration Law. Regarding the act of arbitrary canceling the use of online transportation services by service users appears a crucially urgent object to be studied from a legal perspective in the next studies.
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Ms. Meenu Garg and Dr. Bhoomi Gupta, Tarun Garg. „Food Ordering Web Application for the Fitness freaks“. International Journal for Modern Trends in Science and Technology 6, Nr. 12 (18.12.2020): 449–54. http://dx.doi.org/10.46501/ijmtst061286.
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The online food ordering system provides conveniencefor the customers. It overcomes the disadvantages of the traditional queuing system. This system increases the takeaway of foods than visitors. Therefore, this system enhances the speed and standardization of taking the order from the customer. It provides a better communication platform. the user’s details are noted electronically. The online food ordering system set up menu online and the customers easily places the order with a simple mouse click. also with a food menu online you can easily track the orders, maintain customer's database and improve your food delivery service. This system allows the user to select the desired food items from the displayed menu. The user orders the food items. The payment can be made online or pay-ondelivery system. The user’s details are maintainedconfidential because it maintains a separate account for each user. An id and password is provided for each user. Therefore it provides a more secured ordering.
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Lu, Carol Y., Dwi Suhartanto, Arie Indra Gunawan und Brendan T. Chen. „Customer Satisfaction toward Online Purchasing Services: Evidence from Small & Medium Restaurants“. International Journal of Applied Business Research 2, Nr. 01 (01.02.2020): 1–14. http://dx.doi.org/10.35313/ijabr.v2i01.89.
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This study examines shopper satisfaction toward an online purchasing model in small and medium restaurants (SMRs), including the quality of e-service and food, with perceived value as the determinants. For this research purpose, 392 data gathered from online restaurant shoppers in Bandung, Indonesia. This study adopts the Structural Equation Model (PLS) to evaluate shopper satisfaction relations with its determinants as well as consequences. The results uncover that both the quality of e-service and food on shopper satisfaction is essential, and disclose the partial mediation function of perceived value to assess the relationship between both qualities on shopper satisfaction. This study offers a guide to SMR managers to enhance their business performance by focusing on the quality of food, instead of focusing on both the quality of e-service and food. In terms of online service-based businesses, this research implies that the SMRs need to collaborate with reliable online platform service providers.
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Vincentius, Vincentius, und Leksmono Suryo Putranto. „ANALISIS PENGARUH LAYANAN PESAN MAKANAN ONLINE TERHADAP PERJALANAN BERBASIS RUMAH DAN BERBASIS TEMPAT AKTIVITAS“. JMTS: Jurnal Mitra Teknik Sipil 3, Nr. 4 (24.11.2020): 1003. http://dx.doi.org/10.24912/jmts.v3i4.8391.
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Transportation is the movement of people or goods using equipment or vehicles to and from geographically separated places. The development of technology in Indonesia affects daily lifestyles, such as the existence of the internet, so that Indonesian people can now access various information quickly and easily. With the existence of an online food ordering service, it is easier for people to order food without having to go out or travel. This can affect the number of people who travel out to buy food. This study was conducted to determine what factors play a role in a person's decision to order online and find out whether online food ordering has a direct effect on trips to buy food directly by the public, and to find out the comparison of online food order services. The data for this research is collected through online questionnaires. This research will use the One-Sample T-test Test Method. From the results of the study found that service and trust are two influential factors in determining someone's decision to order food online, and respondents choose GrabFood application better in service. ABSTRAKTransportasi adalah perpindahan orang atau barang dengan menggunakan alat atau kendaraan dari dan ke tempat-tempat yang terpisah secara geografis. Perkembangan teknologi yang ada di Indonesia mempengaruhi gaya hidup sehari hari seperti dengan adanya internet, sehingga masyarakat Indonesia kini dapat mengakses berbagai informasi dengan cepat dan mudah. Dengan adanya layanan pesan makanan online masyarakat lebih mudah memesan makanan tanpa harus keluar atau berpergian. Hal ini dapat mempengaruhi jumlah masyarakat yang melakukan perjalanan keluar untuk membeli makanan. Penelitian ini dilakukan mengetahui faktor apa saja yang berperan dalam keputusan seseorang melakukan pesan online dan mengetahui apakah pesan makanan online berpengaruh secara langsung terhadap perjalanan membeli makanan langsung yang dilakukan masyarakat, dan untuk mengetahui perbandingan layanan pesanan makanan online. Data untuk penelitian didapatkan melalui kuesioner online. Penelitian ini akan menggunakan Metode Uji One Sample T-test. Dari hasil penelitian didapatkan bahwa pelayanan dan kepercayaan adalah dua faktor yang kuat dalam penentuan keputusan seseorang melakukan pesan makanan online dan responden memilih aplikasi GrabFood lebih baik dalam pelayanan.
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Natesan, Vanitha, und Sripriya Venkatesalu. „Food Purchase Using Food Delivery App and Gender Influence“. International Journal of Online Marketing 10, Nr. 4 (Oktober 2020): 57–73. http://dx.doi.org/10.4018/ijom.2020100104.
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Evolution of various apps on smartphones attracts tech-savvy customers to explore the online market. Developments and social changes are one of the factors contributing to food delivery apps. The sample population consists of undergraduate and postgraduate college students from Coimbatore city. The study aims to explore the gender influence in online food purchase using food delivery apps. Non-probability convenience sampling technique is adapted to select the sample and structured questionnaire was administered to collect the data. The study identifies that there is a difference in gender and frequency in placing orders, choosing food delivery app and issues faced, preferring different food delivery apps, factors influencing the selection of service providers. The respondents are having more than one app to place orders. There is equality among both the gender regarding reasons to prefer the same app and expecting service quality of the food delivery apps. The change in the culture has taken place slowly by e-retailing in the city where family values and tradition is respected more.
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Bauerová, Radka. „Consumers’ Decision‑Making in Online Grocery Shopping: The Impact of Services Offered and Delivery Conditions“. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 66, Nr. 5 (2018): 1239–47. http://dx.doi.org/10.11118/actaun201866051239.
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The growing consumer interest in buying food online has caused that online grocery shopping (OGS) is the current most evolving e‑commerce category. Therefore, focus on the factors influencing e‑consumer’s decision‑making is an important key to tailor optimal marketing strategy. OGS is specific due to the food aspects (quality, freshness and durability) as well as to the offered services and delivery conditions of the online purchase process. The aim of the paper is to extend external factors of online consumer decision process and examine the influence of offered services and delivery conditions toward consumer’s decision‑making in online grocery shopping. The paper focuses primarily on the choice of the type of service and the determination of delivery conditions that have a positive impact on the customer’s decision‑making. The empirical analysis was conducted on a sample of Czech online grocery buyers involving 536 respondents interviewed online. The results show the high customer sensitivity in delivery time and charge, while the impact of the minimum required order on the consumer’s intention to shop grocery online is not so decisive. The results suggest the Delivery Passes is the consumer most requested service and could play a role in building loyalty.
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Hasbullah, Siti Aminah, Umme Umaimah Amin, Norhafizi Nordin und Nurul Asmida Abd Razak. „CUSTOMER SATISFACTION IN THE FAST FOOD RESTAURANT IN ARAU, PERLIS: A STUDY ON PRICE, FOOD QUALITY AND SERVICE QUALITY“. Journal of Event, Tourism and Hospitality Studies (JETH) Vol.1, July 2021, Number 1 (15.07.2021): 163–83. http://dx.doi.org/10.32890/jeth2021.1.8.
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The high demand from customers for quality services and competitive environment in the fast food industry give rise to the need to improve customers’ satisfaction that will increase the restaurant’s revenue. The objective of this study is to investigate the factors effecting customers’ satisfaction in fast food restaurants namely the price, service quality, and food quality of fast food restaurants in Arau, Perlis. The fast food restaurants selected for this study are Marry Brown, KFC, Pizza Hut and Domino's Pizza. A quantitative method was applied using online questionnaire to collect data from customers. The respondents consisted of customers who had experienced purchasing at these fast food restaurants. The findings of the study revealed that there is a significant relationship between customers’ satisfaction and the price of the foods. However, the study indicated insignificant relationships between food quality, service quality of fast food businesses and customers’ satisfaction. For future studies, it is recommended that the study area is expanded to involve various samples of the population, for broader results. To obtain more precise and reliable results, a similar study considering other factors that influence customer satisfaction in fast food restaurants could be added as variables.
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Rishi, Aarti, Chidanand Patil und Venu Prasad H D. „Factors Influencing Consumer Attitude And Perception Towards Online To Offline (O2o) Food Delivery Business In A Tier 3 City Of India“. Journal of University of Shanghai for Science and Technology 23, Nr. 08 (02.08.2021): 5–30. http://dx.doi.org/10.51201/jusst/21/07324.
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The growth in technology coupled with low-cost mobile data plans attracts many people to access the Internet, which has resulted in a spike in Online to Offline (O2O) business in India including Online Food Delivery (OFD) platforms. In the present global COVID-19 pandemic, the OFD service providers played a vital role in delivering the food to consumers and enabling the restaurants to keep operating by minimising their losses. With the increase in demand for fast and online foods, many businesses are entering into tier 3 cities in India. This study was conducted in a tier 3 city in the month of February-March 2020 to assess the consumer attitude and perception towards an OFD application, Zomato. The results indicate that the frequency of using an app, monthly expenditure of the respondent and the first five order benefits that the Zomato offers to the customers shows highly significant to the orders they place. However, most of the respondents reported digital trustworthiness, higher service charges, followed by higher prices as the challenges while ordering food. Home-cooked food with 24×7 availability were the expectations of the consumers. As the demand for online food orders increases, there is a huge scope to improve the business, if the company switches to adopt user-friendly services and provide excellent quality products at a reasonable price. Government need to ensure safety in online transactions in order to attract more people to use electronic medium for transaction. The outcome of the study would help the policy makers and OFD players to better understand the insights of consumers towards OFD system especially in a tier III cities and may take new initiative for the improvement of OFD business sector.
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Cohen, Nevin, Katherine Tomaino Fraser, Chloe Arnow, Michelle Mulcahy und Christophe Hille. „Online Grocery Shopping by NYC Public Housing Residents Using Supplemental Nutrition Assistance Program (SNAP) Benefits: A Service Ecosystems Perspective“. Sustainability 12, Nr. 11 (09.06.2020): 4694. http://dx.doi.org/10.3390/su12114694.
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This paper examines adoption of online grocery shopping, and potential cost and time savings compared to brick and mortar food retailers, by New York City public housing residents using Supplemental Nutrition Assistance Program (SNAP) benefits. A mixed methods action research project involving the co-creation of an online shopping club, the Farragut Food Club (FFC), recruited 300 members who registered to shop online using SNAP, and received waivers on delivery minimums and provided technical assistance and centralized food delivery. We conducted a survey (n = 206) and focus groups to understand shopping practices; FFC members collected receipts of groceries over two weeks before and after the pilot to measure foods purchased, stores patronized, and prices. We interviewed FFC members to elicit experiences with the pilot, and estimated cost differences between products purchased in brick and mortar stores and equivalent products online, and transportation time and cost differences. Online shopping represented a small (2.4%) percentage of grocery spending. Unit prices for products purchased on Amazon ($0.28) were significantly higher than for equivalent products purchased in brick and mortar stores ($0.23) (p < 0.001.) Compatibility with existing routines, low relative advantage, and cost of online products limited the adoption of online shopping among SNAP users.
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Teichert, Thorsten, Sajad Rezaei und Juan C. Correa. „Customers’ experiences of fast food delivery services: uncovering the semantic core benefits, actual and augmented product by text mining“. British Food Journal 122, Nr. 11 (05.05.2020): 3513–28. http://dx.doi.org/10.1108/bfj-12-2019-0909.
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PurposeThis study conceptualizes food delivery services as service mix decisions (SMDs) and illustrates a data-driven approach for the analysis of customers' written experiences.Design/methodology/approachWeb scraping, text mining techniques as well as multivariate statistics are combined to uncover the structure of the three tiers of SMD from consumers' point of view.FindingsThe analyses reveal that fast food delivery is not primarily about speed but that there are four distinct experiential factors to be considered for SMDs. Fast food delivery services are associated both with the actual product (i.e. product issues and brand satisfaction) and with the augmented product (payment process and service handling).Originality/valueFindings demonstrate the relevance of SMDs in omnichannel food retail environments and guide researchers in multistage analyses of consumers' online food reviews.
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Partridge, Stephanie R., Alice A. Gibson, Rajshri Roy, Jessica A. Malloy, Rebecca Raeside, Si Si Jia, Anna C. Singleton et al. „Junk Food on Demand: A Cross-Sectional Analysis of the Nutritional Quality of Popular Online Food Delivery Outlets in Australia and New Zealand“. Nutrients 12, Nr. 10 (12.10.2020): 3107. http://dx.doi.org/10.3390/nu12103107.
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The demand for convenience and the increasing role of digital technology in everyday life has fueled the use of online food delivery services (OFD’s), of which young people are the largest users globally. OFD’s are disrupting traditional food environments, yet research evaluating the public health implications of such services is lacking. We evaluated the characteristics and nutritional quality of popular food outlets on a market-leading platform (UberEATS®) in a cross-sectional observational study conducted in two international cities: Sydney (Australia) and Auckland (New Zealand). A systematic search using publicly available population-level data was used to identify geographical areas with above-average concentrations (>30%) of young people (15–34-years). A standardized data extraction protocol was used to identify the ten most popular food outlets within each area. The nutritional quality of food outlets was assessed using the Food Environment Score (FES) (range: −10 ‘unhealthiest’ to 10 ‘healthiest’). Additionally, the most popular menu items from each food outlet were classified as discretionary or core foods/beverages according to the Australian Dietary Guidelines. The majority of popular food outlets were classified as ‘unhealthy’ (FES range −10 to −5; 73.5%, 789/1074) and were predominately takeaway franchise stores (59.6%, 470/789, e.g., McDonald’s®). 85.9% of all popular menu items were discretionary (n = 4958/5769). This study highlights the pervasion and accessibility of discretionary foods on OFD’s. This study demonstrated that the most popular food outlets on the market-leading online food delivery service are unhealthy and popular menu items are mostly discretionary foods; facilitating the purchase of foods of poor nutritional quality. Consideration of OFD’s in public health nutrition strategies and policies in critical.
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Lufiana, Dita Veni, Rina Febriana und Suci Rahayu. „HUBUNGAN ANTARA KUALITAS MAKANAN DENGAN KEPUASAN PELANGGAN PENGGUNA LAYANAN PESAN ANTAR OJEK ONLINE“. Jurnal Sains Boga 2, Nr. 1 (26.11.2020): 7–11. http://dx.doi.org/10.21009/jsb.002.1.02.
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HUBUNGAN ANTARA KUALITAS MAKANAN DENGAN KEPUASAN PELANGGAN PENGGUNA LAYANAN PESAN ANTAR OJEK ONLINE (STUDI KASUS DI KANTIN BUNDA, KARAWANG)
ABSTRAK
Penelitian ini bertujuan untuk mengetahui hubungan antara kualitas makanan dengan kepuasan pelanggan pengguna layanan ojek online. Jenis penelitian ini adalah penelitian survey untuk mencari hubungan kausal antara variabe melalui pengujian hipotesis. Penelitian ini dilakukan dengan jumlah responden sebanyak 67 orang pelanggan yang melakukan pembelian lebih dari 3 kali di Kantin Bunda Karawang. Penganmilan sampel menggunakan teknik sampel randoom dengan menyebarkan kuesioner menggunakan google ddocs. Metode analisis data yang digunakan dalam penelitian ini adalah menggunakan uji korelasi, sedangkan untuk menguji hipotesis menggunakan uji korelasi spearman. Berdasarkan penelitian taraf kesalahan yang digunakan adalah 0,05. Hasil model analisis korelasi menunjukan terdapat huungan antara kualitas makanan dengan kepuasan pelanggan pengguna layanan pesan antar ojek online dengan nilai rho hitung 0,57 lebih besar dari rho tabel 0,20. Berdasarkan hasil perhitungan karena rho hitung lebih besar dari rho tabel maka dapat disimpulkan bahwa terdapat hubungan antara kualitas makanan dengan kepuasan pelanggan pengguna layanan pean antar ojek online.
Kata kunci : Kualitas Makanan, Kepuasan Pelanggan, Layanan Pesan Antar Online
RELATIONSHIP BETWEEN FOOD QUALITY AND CUSTOMER SATISFACTION ON ONLINE OJEK MESSAGE SERVICE (CASE STUDY IN KANTIN BUNDA, KARAWANG)
ABSTRACT
This study aims to determine the relationship between food quality and customer satisfaction of users of online motorcycle taxi services. This type of research is survey research to find causal relationships between variables through hypothesis testing. This study conducted with a total of 67 respondents who made purchases more than three times at the Kunda Bunda Karawang. Sampling using the Random sample technique by distributing questionnaires using Google Docs. Data analysis method used in this study is to use a correlation test, while to test the hypothesis using the Spearman correlation test. Based on the research the error level used was 0.05. The results of the correlation analysis model show that there is a relationship between the quality of food and customer satisfaction of users of messaging services between online motorbike taxi drivers with assisted rho values ​​of 0.57 higher than rho table 0.20. Based on the results of the calculation because rho counts are more significant than rho table, it can be concluded that there is a relationship between food quality and customer satisfaction among service users among online motorbikes.
Keywords: Food Quality, Customer Satisfaction, Online Delivery Service
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Wyse, Rebecca, Jacklyn Kay Jackson, Tessa Delaney, Alice Grady, Fiona Stacey, Luke Wolfenden, Courtney Barnes, Matthew McLaughlin und Sze Lin Yoong. „The Effectiveness of Interventions Delivered Using Digital Food Environments to Encourage Healthy Food Choices: A Systematic Review and Meta-Analysis“. Nutrients 13, Nr. 7 (30.06.2021): 2255. http://dx.doi.org/10.3390/nu13072255.
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Digital food environments are now commonplace across many food service and retail settings, influencing how the population orders and accesses foods. As such, digital food environments represent a novel platform to deliver strategies to improve public health nutrition. The purpose of this review was to explore the impact of dietary interventions embedded within online food ordering systems, on user selection and purchase of healthier foods and beverages. A systematic search of eight electronic databases and grey literature sources was conducted up to October 2020. Eligible studies were randomized controlled trials and controlled trials, designed to encourage the selection and purchase of healthier products and/or discourage the selection and purchase of less-healthy products using strategies delivered via real-world online food ordering systems. A total of 9441 articles underwent title and abstract screening, 140 full-text articles were assessed for eligibility, and 11 articles were included in the review. Meta-analysis of seven studies indicated that interventions delivered via online food ordering systems are effective in reducing the energy content of online food purchases (standardized mean difference (SMD): −0.34, p = 0.01). Meta-analyses including three studies each suggest that these interventions may also be effective in reducing the fat (SMD: −0.83, p = 0.04), saturated fat (SMD: −0.7, p = 0.008) and sodium content (SMD: −0.43, p = 0.01) of online food purchases. Given the ongoing growth in the use of online food ordering systems, future research to determine how we can best utilize these systems to support public health nutrition is warranted.
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Li, Xiaoping, Lijuan Xie und Lan Xu. „Influence Factors of Online Shopping Food Quality Performance Considering the Relationship Quality“. Journal of Electronic Commerce in Organizations 17, Nr. 2 (April 2019): 69–78. http://dx.doi.org/10.4018/jeco.2019040106.
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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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Cheng, Ching-Chan, Ya-Yuan Chang und Cheng-Ta Chen. „Construction of a service quality scale for the online food delivery industry“. International Journal of Hospitality Management 95 (Mai 2021): 102938. http://dx.doi.org/10.1016/j.ijhm.2021.102938.
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Nuryanto, Imam, und Ida Farida. „THE LEVEL OF SERVICE QUALITY OF FAST-FOOD RESTAURANTS IN SEMARANG“. Jurnal Penelitan Ekonomi dan Bisnis 5, Nr. 2 (22.09.2020): 212–19. http://dx.doi.org/10.33633/jpeb.v5i2.3700.
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The purpose of this research is to find out the influence of service quality (tangible, reliability, responsiveness, empathy) on customer loyalty. The object chosen in this research is fast-food restaurant in Semarang. The sample in this research is determined by purposive sampling method which then obtained the number of a sample as many as 100 respondents. The data in this research were obtained by the questionnaire. The data analysis used in this research is multiple linear regression analysis methods. The results of this research prove and give the conclusion that: service quality has a positive and significant influence on customer loyalty. The empathy variable is the highest variable affecting customer loyalty, because during the COVID 19, personal service was needed. Each consumer is unique, so the needs of customer services vary. Customers can use delivery or take away, home delivery, drive-thru, online and KFC box servicesKeywords: service quality; customer loyalty; fast-food restaurant
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Zhao, Xingyi, und Louise Manning. „Food plate waste: factors influencing insinuated intention in a university food service setting“. British Food Journal 121, Nr. 7 (01.07.2019): 1536–49. http://dx.doi.org/10.1108/bfj-07-2018-0481.
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Purpose The purpose of this paper is to consider the factors that influence food plate waste in a UK university food service setting and the insinuated intention to waste food among staff and students. Design/methodology/approach The study conducted empirical research using an online questionnaire (n=260) at the university. The data were analysed descriptively and inferentially by IBM SPSS Statistics version 22. Findings Multiple factors influence the level of food plate waste including gender, different categories of food, plate size, portion size and palatability. Two recommendations to reduce plate food waste in the university food service setting include providing a variation in plate size and pricing strategy by portion rather than a whole meal, and communicating with staff and students in the food service setting. Research limitations/implications The research contributes, along with previous studies, by focussing here on participants’ food waste intention in food service settings and evidencing the factors of influence. Originality/value The research contributes to understanding on participants’ food waste intention in food service settings.
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Sambell, Ros, Ruth Wallace, Johnny Lo, Leesa Costello und Amanda Devine. „Increasing Food Expenditure in Long Day-Care by an Extra $0.50 Per Child/Day Would Improve Core Food Group Provision“. Nutrients 12, Nr. 4 (31.03.2020): 968. http://dx.doi.org/10.3390/nu12040968.
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Early childhood education and care services are a significant feature of Australian family life, where nearly 1.4 million children attended a service in 2019. This paper reports on the cost of food provided to children in long day-care (LDC) services and extrapolates expenditure recommendations to support food provision compliance. A cross-sectional audit of LDC services in metropolitan Perth was conducted to determine food group provision by weighing raw ingredients of meal preparation—morning tea, lunch, and afternoon tea (MT, L, AT). Ingredients were costed at 2017 online metropolitan pricing from a large supermarket chain. Across participating services, 2 days of food expenditure per child/day ranged between $1.17 and $4.03 across MT, L, AT, and averaged $2.00 per child/day. Multivariable analysis suggests that an increase of $0.50 per child/day increases the odds of a LDC service meeting >50% of Australian Dietary Guideline (ADG) recommendations across ≥4 core food groups by fourfold (p = 0.03). Given the fact that the literature regarding food expenditure at LDC services is limited, this study provides information about food expenditure variation that impacts planning and provision of nutritionally balanced menus recommended for children. An average increase of food expenditure of $0.50 per child/day would increase food provision compliance.
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Lindgreen, Adam, Michael Antioco und Joost Wouters. „Online support for commerce processes: The Dutch food retailing sector“. Journal on Chain and Network Science 4, Nr. 2 (01.12.2004): 95–109. http://dx.doi.org/10.3920/jcns2004.x045.
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Advances in information technology have changed not only traditional goods and services, but also business-to-consumer relationships in terms of interactivity. For example, by facilitating access to company data, offering additional services, and/or providing self-service options through the World Wide Web, consumer requests can be recorded, handled faster, and dealt with more individually in a cost-effective manner. This article examines the extent to which companies in the Dutch food retailing sector are using the World Wide Web and its associated technologies to conduct their business. Employing the electronic commerce architecture suggested by Basu and Muylle (1999, 2002), Muylle and Basu (2003), we analyse the commercial Web sites of Dutch food retail companies (numbering 34 in all) to determine which commerce processes are being supported online in this sector. The results of the research provide insights to academics on the adoption of electronic commerce in a particular industry sector and to food retail managers on their competitors' usage of the World Wide Web. Our findings show that, generally, support for electronic commerce processes and sub-processes is merely 16 per cent of the considered sample. Most retailers use the Internet only as a medium of communications, although others have set up commercial Web sites that provide higher customer support. Several sub-processes appear to be supported such as core logistics, online search of products, and price information display and determination. With the exception of search, there is practically no online customisation possible in the processes. A high correlation was observed between search, valuation, and authentication on the one hand and support for online payment on the other hand. Lastly, there is no significant difference between regional/national retailers or firm size, especially for the search and valuation processes, which share close to identical extent of support.
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Gunden, Nefike, Cristian Morosan und Agnes L. DeFranco. „Consumers’ persuasion in online food delivery systems“. Journal of Hospitality and Tourism Technology 11, Nr. 3 (24.09.2020): 495–509. http://dx.doi.org/10.1108/jhtt-10-2019-0126.
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Purpose This study aims to develop and validate a conceptual model that explains consumers’ persuasion by the information available on online food delivery systems (OFDS). The study validated consumers’ price savings orientation as an antecedent of two types of browsing behaviors (utilitarian and hedonic). Browsing and social influences were examined as predictors of persuasion. Design/methodology/approach A literature review was conducted to determine constructs that constituted the best conceptual model for this study. To test the model, an online instrument was developed, and data were collected with the help of a global marketing panel company from 333 consumers who have used OFDS. Confirmatory factor analysis and structural equation modeling were used to test the hypotheses of the model. Findings The study found that consumers’ price savings orientation strongly influenced both types of browsing. However, while utilitarian browsing did not influence consumers’ persuasion, hedonic browsing and social influence were strong predictors of persuasion. Research limitations/implications Given the uniqueness of the study that stems from its task-technology context and the type of product being purchased, this study advances the literature in hospitality information technology, especially in the relatively neglected foodservice information technology area. The study also provides implications for both restaurants and OFDS as critical stakeholders in this important area. Originality/value To the best of the authors’ knowledge, this is the first study to examine consumers’ persuasion in a food-service online retail context. This study is also the first to examine both types of browsing as distinct constructs in hospitality and to explain their differential role in persuasion.
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S.L. Sobiya und N. Thangavel. „“A Study on Consumer perception about mobile payment services on online food Industry in Velachery”“. Restaurant Business 118, Nr. 11 (20.11.2019): 439–47. http://dx.doi.org/10.26643/rb.v118i11.11072.
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In the modern world, online banking has become most popular among various industries. These technology impacted lot on the business Industry. The major impact is faced by the restaurant industry and influenced on online food service system. Consumer very happy and feel convenient to order their favorites food through online and pay the bill with the help of mobile banking.
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Yoong, Sze Lin, Alice Grady, John Wiggers, Victoria Flood, Chris Rissel, Meghan Finch, Andrew Searles et al. „A randomised controlled trial of an online menu planning intervention to improve childcare service adherence to dietary guidelines: a study protocol“. BMJ Open 7, Nr. 9 (September 2017): e017498. http://dx.doi.org/10.1136/bmjopen-2017-017498.
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IntroductionThe implementation of dietary guidelines in childcare settings is recommended to improve child public health nutrition. However, foods provided in childcare services are not consistent with guidelines. The primary aim of the trial is to assess the effectiveness of a web-based menu planning intervention in increasing the mean number of food groups on childcare service menus that comply with dietary guidelines regarding food provision to children in care.Methods and analysisA parallel group randomised controlled trial will be undertaken with 54 childcare services that provide food to children within New South Wales, Australia. Services will be randomised to a 12-month intervention or usual care. The experimental group will receive access to a web-based menu planning and decision support tool and online resources. To support uptake of the web program, services will be provided with training and follow-up support. The primary outcome will be the number of food groups, out of 6 (vegetables, fruit, breads and cereals, meat, dairy and ‘discretionary’), on the menu that meet dietary guidelines (Caring for Children) across a 1-week menu at 12-month follow-up, assessed via menu review by dietitians or nutritionists blinded to group allocation. A nested evaluation of child dietary intake in care and child body mass index will be undertaken in up to 35 randomly selected childcare services and up to 420 children aged approximately 3–6 years.Ethics and disseminationEthical approval has been provided by Hunter New England and University of Newcastle Human Research Ethics Committees. This research will provide high-quality evidence regarding the impact of a web-based menu planning intervention in facilitating the translation of dietary guidelines into childcare services. Trial findings will be disseminated widely through national and international peer-reviewed publications and conference presentations.Trial registrationProspectively registered with Australian New Zealand Clinical Trial Registry (ANZCTR) ACTRN12616000974404.
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A., Dr Anbu. „The Study on Customer Perception of E-service Quality of Online Food Delivery Apps with Special Reference to Chennai City Customers“. Journal of Advanced Research in Dynamical and Control Systems 24, Nr. 4 (31.03.2020): 425–35. http://dx.doi.org/10.5373/jardcs/v12i4/20201456.
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