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Dissertations / Theses on the topic 'Food online'

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Author: Grafiati
Published: 11 March 2023

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1

Collet, Thibault. "Massively Online Games with Food Chains." Thesis, Norwegian University of Science and Technology, Department of Computer and Information Science, 2007. http://urn.kb.se/resolve?urn=urn:nbn:no:ntnu:diva-9637.

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MMOGs (Massively Multiplayer Online Games) are today a multi-bilion dollar industry where typically thousands of players interact in a virtual world. Two of the main complaints of the MMOG community are the lack of interaction with the virtual universe, and the repetitive gameplay patterns. Introducing a virtual alimentary chain for the targets would allow for a much more exciting experience since the genetic evolution of the opponents would make each fight more unique, and collaboration among player community would be necessary to keep a sustainable balance in the virtual world. As these kind of games are designed for many thousands of players in real-time, a lot of compute power will be needed to simulate the genetic evolution. Parallel computing can greatly improve the performance, assuming the software is properly designed with parallelizations in mind. A couple of different schemes will be considered. Trying to fetch the ecology studies, a prototype architecture is presented here. A non-linear genotype-phenotype transformation mechanism (also called morphogenesis) has been designed with the purpose of obtaining Lotka-Volterra equations result. These research will lead to discussions and conclusion, hopefully guiding further development in this area.

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Lofgren, Jennifer Mary. "Changing tastes in food media : a study of recipe sharing traditions in the food blogging community." Thesis, Queensland University of Technology, 2013. https://eprints.qut.edu.au/60826/1/Jennifer_Lofgren_Thesis.pdf.

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Food is inherently cultural yet traditionally overlooked in many disciplines as a topic worthy of serious investigation. This thesis investigates how food, as a topic of interest, is thriving in an online environment through recipe sharing on food blogs. It applies an ethnographic approach to online community studies, providing a rich description of the food blogging community. The thesis demonstrates how the food blogging can be seen as a community. Through a case study focusing on a one recipe shared across many blogs, it also examines the community in action. As the community has grown, it has become more complex, structured and diverse. The thesis examines its evolution and the response of food-related media and other industries to food blogging. The nature of the food blogging community reflects the cultural and social nature of food and the ongoing evolution of recipe sharing through food-related media. Food blogs provide an insight into the eating habits of ‘ordinary’ people, in a more broad-based manner than traditional food-related media such as cookbooks. Beyond this, food blogs are part of wider cultural trends towards DIY, and provide a useful example of the ongoing transformation of food-related media, food culture, and indeed, culture more broadly.
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Rosdahl, Oscar, and Carl Åberg. "EN STUDIE OM MATSVINN HOS KONSUMENTER SOM HANDLAR FÄRDIGA MATKASSAR ONLINE." Thesis, Umeå universitet, Institutionen för kostvetenskap, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-149226.

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Sammanfattning Bakgrund Hushållen står idag för den största mängden matsvinn och andelen livsmedelsinköp online ökar för varje år. En stor del av konsumenternas livsmedelsinköp online är matkassar bestående av färdiga middagslösningar med recept och tillhörande livsmedel. Konceptet är effektivt då konsumenten kan ägna tid åt annat än planering av veckans middagar, men hur effektivt det är i ett matsvinns-perspektiv är dock outforskat. Syfte Syftet med studien var att undersöka matsvinn hos konsumenter som handlade eller har handlat färdigplanerade matkassar online. Om det uppstod matsvinn, vilka livsmedel slängdes och vilka orsaker låg bakom detta?  Metod Kvantitativ metod tillämpades där data samlades in med hjälp av en webbenkät som distribuerades via en ICA-butik i Umeå till deras kunder som handlade eller har handlat matkassar online, samt genom Facebook och olika forum på internet.  Resultat Totalt besvarade 126 personer enkäten och majoriteten av deltagarna slängde livsmedel vid var femte recept eller färre gånger och vegetabilier slängdes i störst utsträckning. De som köpte Familjekassen visade sig orsaka matsvinn mer frekvent (p=0,025), samt mer färsk fisk/kött (p=0,032) och vegetariska produkter (p=0,032) än de som köpte övriga matkassar. Svaren visade stor variation på frågan om respondenten ansåg sig orsaka mer matsvinn vid köp av färdiga matkassar till skillnad från om de handlade i fysisk butik. Slutsats Majoriteten av respondenterna i denna studie orsakade små mängder matsvinn vid köp av färdiga matkassar och orsakerna till svinn visade sig vara många och varierande. Att recepten inte var tilltalande nog och att maten inte smakade bra var två vanliga orsaker till matsvinn vilket kunde tolkas som att matkassarna inte var optimerade ur ett matsvinnsperspektiv. Att handla Familjekassen visade sig vara signifikativt med ökat matsvinn.
Abstract Background Households produce the biggest amount of food waste and the amount of groceries being bought online increases by every year. A big part of these purchases are pre-planned grocery bags with recipes and associated ingredients, which is an effective concept based on a time-saving perspective. This area was largely unexplored and it is not known how effective it is through a food waste-perspective.  Objective The aim with this study was to examine food waste among consumers who bought pre-planned grocery bags online. If there was any food waste, which groceries were thrown and by what reasons? Method A quantitative method has been used where data was collected through an online survey. It was distributed by an ICA-store in Umeå to their customers who bought pre-planned grocery bags, but also on Facebook and different forums on the internet. ResultsA total of 126 respondents participated in the survey and the majority discarded food by every fifth or fewer times and vegetables was discarded the most. Those who bought Family bag were shown to cause food waste more frequently (p=0,025), more fish/meat (p=0,032) and vegetarian products (p=0,032) than those who bought other grocery bags. The results showed large variation regarding the question if the respondents perceived wasting more food when purchasing pre-planned grocery bags online, compared to when they bought groceries in a physical store. Conclusion The majority of the respondents in this study caused a small amount of food waste when purchasing pre-planned grocery bags and the reasons to food waste were shown to be many with great variation. Two common reasons to food waste were that the recipes weren’t appealing and food didn’t taste good enough. This can be interpreted that the grocery bags weren’t optimized in a food waste perspective. To purchase Family bag were shown to be significative with increased food waste.
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4

Wu, Jiawei, and Fenghu Chen. "Knowing more about people ordering food online: based on Eleme platform." Thesis, Internationella Handelshögskolan, Högskolan i Jönköping, IHH, Företagsekonomi, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-38205.

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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, and 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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Yaceczko, Shelby D. "A Telehealth Nutrition Manual for an Online Intensive Behavioral Weight Management Program." Thesis, California State University, Long Beach, 2017. http://pqdtopen.proquest.com/#viewpdf?dispub=10264674.

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More than 500 million people are affected by obesity worldwide and in 2015 no state in the United States had a prevalence of obesity less than 20%. It is well-documented that obesity is linked with an increased risk of chronic diseases such as: metabolic syndrome, hypertension, insulin resistance, diabetes, arterial hypertension, and dyslipidemia. A weight management intervention that is affordable, convenient, appealing, and effective is needed in order to target this epidemic. In an effort to provide supplemental resources needed by weight management programs, the Telehealth Nutrition Manual for An Online Intensive Behavioral Weight Management Program was created. The purpose of this project was to create a nutrition manual for those seeking weight loss through online program interventions. The manual includes guidance on appropriate caloric intake, monitoring biochemical markers, strategies for behavior change, and a variety of dietary approaches within a flexible meal plan. Recommendations for future nutrition manuals are provided.

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Theben, Alexandra Dominique Danielle. "Playing with food: the impact of marketing via online games on children's behaviour." Doctoral thesis, Universitat Oberta de Catalunya, 2021. http://hdl.handle.net/10803/671651.

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El màrqueting en jocs i advergames en línia ha estat objecte de crítiques i preocupacions. Els objectius d'aquest estudi eren tres: analitzar quin és l'estat de coneixement actual sobre els impactes del màrqueting en línia d'aliments en nens i nenes; analitzar les característiques de les tècniques de màrqueting en línia adreçades a nens i nenes en els jocs i advergames en línia més populars; i comprovar l'efecte d'un advergame que fomenta la fruita sobre el consum de fruites posterior de nens i nenes. Juntament amb aquests objectius, l'estudi també tenia com a objectiu suplir els buits de recerca actuals relacionats amb la comercialització de productes alimentaris saludables mitjançant tècniques de màrqueting en línia actualment desplegades. Els resultats no van donar cap prova que els nens que juguessin un advergame amb promoció de fruites consumissin més fruita en comparació amb aquells que jugaven un advergame amb articles no alimentaris o que estaven en estat de control. Malgrat el fet que estudis anteriors han demostrat que els anuncis que promouen els productes alimentaris augmentaven la ingesta de productes alimentaris, no es pot trobar el mateix efecte en els anuncis de promoció de fruites. Es detallen les conseqüències sobre la comercialització en línia de productes alimentaris saludables sobre les recomanacions publicitàries per a futures investigacions.
El marketing en juegos y advergames en línea ha sido objeto de críticas y preocupaciones. Los objetivos de este estudio fueron triples: analizar cuál es el estado actual del conocimiento sobre los impactos del marketing de alimentos en línea para niños y niñas; analizar las características de las técnicas de marketing en línea dirigidas a niños y niñas en los juegos y advergames en línea más populares; y comprobar el efecto de un advergame que promueve la fruta en el consumo posterior de fruta de niños y niñas. Con estos objetivos, el estudio también tuvo como objetivo suplir los vacíos de investigación actuales relacionados con la comercialización de productos alimenticios saludables utilizando las técnicas de comercialización en línea actualmente implementadas. Los resultados no proporcionaron evidencia de que los niños que jugaban un advergame con promoción de fruta consumieran más fruta en comparación con los niños que jugaban un advergame con artículos no alimentarios o estaban en condiciones de control. A pesar de que estudios previos han demostrado que los advergames que promocionan productos alimenticios aumentaron la ingesta de los productos alimenticios anunciados, no se pudo encontrar el mismo efecto para los advergames que promocionan frutas. Las implicaciones en el mercadeo en línea de productos alimenticios saludables se discuten y se describen recomendaciones para futuras investigaciones.
Marketing in online games and advergames has been subject to criticism and concerns. The objectives of this doctoral thesis were threefold: (1) analyse the current state of knowledge concerning the impacts of online food marketing to children; (2) analyse the characteristics of online marketing techniques directed at children in most popular online games and advergames; and (3) test the effect of an advergame that promotes fruit on children’s subsequent fruit consumption. With these objectives, the study also aimed to fill current research gaps related to the marketing of healthy food products using currently deployed online marketing techniques. The results provided no evidence that children who played an advergame promoting fruit consumed more fruit compared to those children who played an advergame with non-food items or were in the control condition. Despite the fact that previous studies have shown that advergames promoting food products increased the intake of the (often unhealthy) food products advertised, the same effect could not be found for advergames promoting fruit. Implications on online marketing of healthy food products are discussed and recommendations for future research outlined.
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9

Smith, Alexander E. "Non-destructive online x-ray inspection of food products : new methods and techniques." Thesis, University of Oxford, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.432276.

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10

Bender, Carolyn. "Thinking Globally, Acting Locally, Discussing Online: The Slow Food Movement Quickens with New Media." Digital Archive @ GSU, 2012. http://digitalarchive.gsu.edu/communication_theses/86.

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Even with its opposition to “fast” and “globalization,” the Slow Food movement has embraced new media and speed to disseminate information to a worldwide audience. The organization’s use of new and social media is the focus of this ethnographic study to examine the online discourse of the movement through the theoretical lens of international political economy of media and globalization theory. Online interviews via social media and supplemental textual analysis of Slow Food-related online discourse reveals themes concerning time, education and community and shows that participation in the dialogic discussion surrounding Slow Food online varies widely across groups and new media platforms.
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Martin, Lisa J. "Online nutrition education : perceived understanding, acceptance, and usability of food and nutrition bytes curriculum for the Expanded Food and Nutrition Education Program." Thesis, Manhattan, Kan. : Kansas State University, 2007. http://hdl.handle.net/2097/370.

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Alzamora, Gutiérrez Andrea Gianella, and Olazo Gianella Andrea Céspedes. "Factores que influyen en la decisión de compra de comida a través de plataformas online de los consumidores limeños entre 18 y 35 años." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2019. http://hdl.handle.net/10757/626093.

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LI, Wei, and Ayda Darban. "The impact of online social networks on consumers' purchasing decision : The study of food retailers." Thesis, Högskolan i Jönköping, Internationella Handelshögskolan, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-18366.

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The growth of online social networks around the world has created a new place of interactionand communication among people. Individuals can share their knowledge,opinions, and experiences with one other due to the online social networks providedfeatures and may have an impact on people’s behavior in terms of communicationand purchasing.The purpose of this study is to examine the impact of online social networks (Facebook)on consumers’ purchasing decision process in food retailer shops. More precisely,the authors are trying to find which steps do online social networks influenceconsumers’ purchasing decision when it comes to food retailers; and why are thesesteps influenced by online social networks.A theoretical framework based on previous study showed there is a gap regardingonline social networks on consumers’ purchasing decision behavior in the study offood retailers. In order to have a further understanding on consumers’ purchasing behaviorregarding food retailers on online social networks, face-to-face and telephonein-depth interviews with eleven interviewees are conducted during the study. Theempirical data are presented under the research questions, and sorted by the type ofinformation. The author analyze empirical finding by linking the finding with theoriesfrom theoretical framework. The authors found out that online social networksimpact every step of consumers’ purchasing decision process to different extent regardingfood retailer shops. The reasons are mainly because Facebook’s featuresbring convenience to people, consumers spend more time on it, and Facebook’s featuresallow consumers to interact with supermarkets and other consumers and seecomments from other consumers on supermarkets’ Facebook pages.
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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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Mabogo, Rudzani David Lesly. "The prevalence and survival of Campylobacter, Salmonella and Listeria species in poultry processing plant." Thesis, University of the Western Cape, 2004. http://etd.uwc.ac.za/index.php?module=etd&amp.

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The organisms in this study were chosen due to their associations with foods and their potential as food borne pathogens. Food borne diseases are an import public health problem in most countries. Bacteria of the genera Campylobacter, Salmonella and Listeria can be transported by poultry and poultry products to humans. Gastroenteritis, typhoid fever, diarrhea, dysentery may originate from the infection. This study was undertaken to determine the incidence of pathogens in a poultry processing plant using polymerase chain reaction and conventional tests and to determine the formation and survival of biofilm cells of food pathogens in trisodium phosphate.
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Bell, Lorraine M. "Fishing for ethics : unpacking food ethics discourse using the case of an online sustainable seafood guide." Thesis, Queensland University of Technology, 2016. https://eprints.qut.edu.au/101496/1/Lorraine_Bell_Thesis.pdf.

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People are faced with an array of guides and messages that call for ‘ethical’ food choice but little is known about the way such campaigns actually guide conduct. This thesis addresses this knowledge gap by examining an online guide to sustainable seafood and following how this guide is discussed in participatory websites that reveal comparatively different uptakes of the guide. In doing so, the thesis highlights the complex interactive and moral relationships entailed in guiding conduct in the field of food ethics, with insight from this study transferrable to other studies of conduct.
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Poncin, Ines, and 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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Babenskaite, Greta, and Mengyu Yang. "Mukbang Influencers: Online eating becomes a new marketing strategy : A case study of small sized firms in China’s food industry." Thesis, Uppsala universitet, Företagsekonomiska institutionen, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-388293.

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Mukbang is a Korean word for ‘eating livestream’. As an emerging sub-genre of internet influencers, Mukbang influencers has become the marketing tool for some firms recently. In this paper, we will conduct a case study of small sized e-commerce firms in China’s food industry. We explore firms’ perspectives towards the emerging Mukbang phenomenon, aiming to find out which factors influence the adoption of Mukbang influencer marketing by small firms. Our research results illustrate that the main point of concern for companies is the lack of information about financial data such as the average return on investment, and also the lack of information on consumer preferences and consumer analysis. Opportunity, potential benefits, uncertainty, resources available and the characteristics of the firms (or to be more specific, the management team) are important factors that influence small firms’ marketing decisions to use or not internet influencer marketing.
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Ålhed, Cecilia. "”Man blir inte lika sugen när man ser en bild av ett livsmedel. Det är inte så att det vattnas i munnen direkt” : En kvalitativ intervjustudie om erfarenheter av onlinehandel av mat under Covid-19 pandemin." Thesis, Umeå universitet, Institutionen för kost- och måltidsvetenskap, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-185580.

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Bakgrund I mars 2020 konstaterades att världen drabbats av en pandemi orsakad av SARS-CoV-2, vilket namngavs Covid-19. Många länder stängde ner och i Sverige uppmanades befolkningen att undvika sociala kontakter, jobba hemifrån och att inte vistas i butiker och köpcentrum i onödan. Som en konsekvens av detta skedde en förändring av människors inköpsbeteende och allt fler gick från att handla sin mat fysiskt i butik till att handla det mesta av sin mat online. Syfte Att utforska erfarenheter och upplevelser i barnfamiljer som övergått till onlinehandel av mat under Covid-19 pandemin i Sverige. Metod Studien använde sig av en kvalitativ studiedesign med halvstrukturerade intervjuer. Tio deltagare rekryterades med hjälp av ett bekvämlighets- och snöbollsurval. Intervjuerna spelades in och transkriberades verbatim och analyserades med kvalitativ innehållsanalys. Resultat Deltagarna upplevde att övergången till onlinehandel av mat under Covid-19 pandemin lett till ett förändrat inköpsbeteende med en ökad matplanering samt färre men större livsmedelsinköp som följd. Deltagarna beskrev även hur de köpte mer frukt och grönsaker och att impulsköpen av utrymmesmat minskat. De upplevda utmaningarna med onlinehandeln var att det gav sämre inspiration, variation och spontanitet jämfört med fysiska livsmedelsbutiker. Tidsbesparing, lägre matkostnader och ett minskat matsvinn var några av de positiva erfarenheter som framhölls av deltagarna. Slutsats Deltagarna upplevde att övergången till onlinehandel av mat hade lett till ett förändrat inköpsbeteende gällande handlingsfrekvens och inköpsmängd samt vad de valde att köpa och inte. Studien bidrar med ny information om hur en övergång till onlinehandel av mat kan påverka människors inköpsbeteende och livsmedelsinköp och bidrar till en ökad förståelse kring de bakomliggande mekanismerna för konsumenters matinköp online under extraordinära omständigheter.
Background In March 2020, it was determined that the world had been hit by a pandemic caused by SARS-CoV-2, which was named Covid-19. Many countries had lockdowns and in Sweden, the population was urged to avoid social contacts, work from home, and avoid unnecessary visits to stores and shopping centers. Consequently, a big change was seen in people's shopping behavior leading to a transition from buying food in a physical grocery store to buying food online. Objective To explore families' experiences and perceptions of the transition to online grocery shopping during the Covid-19 pandemic in Sweden. Method The study used a qualitative study design with semi-structured interviews. Ten participants were recruited with convenience and snowball sample techniques. The interviews were recorded and transcribed verbatim and analyzed with qualitative content analysis. Results The respondents experienced that the transition to online grocery shopping had led to a change in their shopping behavior with increased food planning and fewer but larger food purchases as a result. The respondents also experienced that they bought more fruit and vegetables and less food with empty calories. The perceived challenges with online shopping were that it provided less inspiration, variety, and spontaneity compared to physical grocery stores. Time saving, lower food costs, and reduced food waste were some of the positive experiences highlighted by the respondents. Conclusion The respondents experienced that the transition to online grocery shopping had led to a change in their shopping behavior in regard to frequency, volume, and what they decided to buy and not. The study provides new information about how a transition to online grocery shopping can affect people's shopping behavior and food purchases. The results contribute to an immersed understanding of the underlying mechanisms for consumers' online grocery purchases under extraordinary circumstances.
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Islam, Ashraful, and 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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Escapa, Isa Rosa. "Avaliação de prestação do serviço online na venda de géneros alimentícios : melhoria do processo." Master's thesis, Universidade de Lisboa, Faculdade de Medicina Veterinária, 2020. http://hdl.handle.net/10400.5/20212.

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Dissertação de Mestrado em Segurança Alimentar
As compras realizadas online proporcionam ao consumidor atual inúmeras vantagens, como maior comodidade, “proximidade” da loja ao local onde pretende receber a sua encomenda, execução de listas de compras que quando previamente gravadas facilitam na realização de compras futuras e redução das compras por impulso. Este tipo de canais permite às empresas estarem presentes em todas as possibilidades de comunicação onde o consumidor está presente hoje em dia e aumentar a visibilidade da sua marca, pois sem esta não há crescimento. Dois dos pilares fundamentais do online são a conveniência e o serviço. A conveniência não só do local de entrega como também esta ser realizada num menor período de tempo. No caso de produtos perecíveis é fundamental que a sua escolha, manuseamento e entrega seja feita com as melhores condições de modo a assegurar a melhor qualidade e segurança dos alimentos fornecidos, de modo a cumprir a legislação em vigor e proporcionar ao cliente uma experiência de compra positiva, confiável e satisfatória. Este trabalho teve como objetivo realizar um diagnóstico sobre o estado atual e impacto das vendas online de géneros alimentícios perecíveis na segurança dos alimentos que chegam ao consumidor. Pretendeu-se analisar detalhadamente e sugerir melhorias dos procedimentos com vista à garantia da segurança dos géneros alimentícios disponibilizados nos sites para encomenda. Para tal realizou-se uma análise comparativa dos sites das insígnias de retalho mais representativas em Portugal e, especificamente da empresa em estudo, procedeu-se a um diagnóstico do processo através de acompanhamento do circuito in loco e aplicação de checklist. Foi também feita uma análise de reclamações do serviço online e um estudo do comportamento de frio no circuito. No final do trabalho foi possível encontrar oportunidades de melhoria que foram posteriormente integradas no Manual de Segurança dos Alimentos do serviço online da empresa em estudo.
ABSTRACT - EVALUATION OF FOOD SELLING ONLINE SERVICE: IMPROVEMENT OF THE PROCESS - Online shopping offers consumers several benefits such as convenience, perceived proximity to the pick up preferred place, ability to pre-record shopping lists that makes future shopping easy and reduces impulse buying. This kind of channel allows companies to guarantee presence in all the possible communication ways where the consumer is present and also increases brand activation, without witch there is no growing. Two of the main pillars of the online channel are convenience and service. The convenience reflects not only the choice of the place of delivery but also the speed of the delivery service. In what concerns to perishable products it is of most importance that the selection, handling e delivery can be executed with the best conditions so that food quality and safety can be assured and consumer can experiment a positive, reliable and satisfactory buying experience. The present work pretended to diagnose the current status and impact of online sales of perishable products on food safety delivered to consumers. It was also intended to review and suggest improvements to actual procedures aiming to ensure safety of available online. For the purpose of the work a comparative analysis of Portugal most representative supermarket chain web sites was made and, in the particular situation of the studied company, it was performed a process diagnosis recurring to in loco monitoring with checklist evaluation. The company online service record of complaints was also analysed and the cold chain during the circuit was measured. At the end of the work it was possible to reveal improvement opportunities that were included on the company’s online service Food Safety Manual.
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22

Strågefors, Linnea. "Designing and evaluating a digital tool to support online search of Swedish food recipes : facilitating the search process for the users." Thesis, Linnéuniversitetet, Institutionen för medieteknik (ME), 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-66062.

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Searching for food recipes online is a common task for many people in an increasingly digitalised society. Sweden has, as many countries, local recipes, seasonal products, cultural dinners and measurement and weight standards that can differ from other coun- tries. However general searches for Swedish recipes at common search engines can pose several difficulties. For example that users can’t filter the search results by recipes and that there can be difficulties with ambiguous semantic evaluations of the users’ search queries. Aspects considered in this thesis are also how the user search process could be facilitated by using recipe labels and graphical visualisations of the information. The ambition of this thesis is investigate how online recipe search can be made more effi- cient for people looking for Swedish recipes in Swedish. An initial user survey with a questionnaire was conducted to understand the po- tential requirements for the development of a tool to support online search of Swedish recipes. More specifically, the survey inquired about users’ current search experience and tried to identify useful search criteria. The results showed that 82.4% of the par- ticipants prefer to search for recipes online via a search engine, compared with other alternatives such as searching at specific recipe sites. The main difficulty the partici- pants experienced with that search approach was that many of the search results were not recipes but other types of search results. Most participants preferred to see more in- formative recipe items in the search results list. However at the same time, some recipe labels that were present were not actually noticed by most participants. The survey also investigated further what information that could be more appropriate to show about the recipes. Based on the outcomes from the survey study, a prototype application was then developed that targets for Swedish recipe search. The purpose of the prototype is to im- plement the search criteria identified from the survey and to provide enhancements. By developing this prototype, the search criteria could be tested by users on the prototype. A second user survey with a questionnaire was then conducted, evaluating the usabil- ity of the prototype. The prototype shows to offer improvements in filtering the search results to only show Swedish recipes, presenting more relevant recipe information and also improvements in visualising the information in the recipes in the search result list.
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Cerman, Ivo. "Podnikatelský plán pro službu na rozvoz jídla." Master's thesis, Vysoká škola ekonomická v Praze, 2016. http://www.nusl.cz/ntk/nusl-261969.

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The goal of the Master´s Thesis is to make a business plan which would reflect the business intention of its author for an online food delivery service, to be able to asses its viability and possibly its feasebility. The first part is theoretical and it is dealing with the necessities of such plan. Special attention is put on the structure of a business plan. Practical part of the thesis is dedicated to the individual parts of the plan. Firstly the business opportunity and the form of personnel is introduced. Secondly the analysis of the market, competition, suppliers and marketing strategy. The financial plan is than testing the feasibility of the idea form the economic perspective.
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Ostler, Megan Jane. "The Triad Trial: Online Education for Coaches on the Prevention of the Female Athlete Triad." DigitalCommons@USU, 2014. https://digitalcommons.usu.edu/etd/3565.

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High school coaches play a huge role in establishing a healthy environment for their athletes and often students. The coach-°©‐athlete relationship has proven to be a strong and useful bond in prevention of adverse behaviors of athletes or in prevention of health problems such as concussions. The female athlete triad (triad) is a common health problem among female athletes. Many high school coaches are unaware of the triad or the serious health and performance consequences for their athletes. The triad is a syndrome marked by 3 interrelated adverse effects: decreased energy availability, menstrual dysfunction, and decreased bone mineral density. The Purpose of this study was to develop an online educational resource aimed at educating coaches about the triad. After the online education materials were created and reviewed by small panel groups, the materials were launched online and available to the public with the aim to target high school coaches. We collected online surveys from 90 participants including coaches and parents of high school female athletes and found a lack of knowledge, attitudes, and confidence in preventing the triad. By educating coaches and providing the tools for prevention, we hypothesize that coaches can play a large role in the prevention of the triad among high school athletes and help to keep our student athletes healthy and performing well in school and sports.
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Kinghorn, Varitha. "Developing and evaluating online education for dietitians to enhance learning of the Nutrition Care Process (NCP)." Thesis, Edith Cowan University, Research Online, Perth, Western Australia, 2018. https://ro.ecu.edu.au/theses/2119.

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BACKGROUND: A consistent care process, clear and concise medical documentation, and standardised nutrition terminology is beneficial for dietetic practice. The Nutrition Care Process (NCP), a contemporary framework to promote critical thinking and systematically address nutrition problems, and its terminology (NCPT, formerly known as IDNT) was developed to suit these purposes. However, this framework has not yet been adopted globally. The basis for this lack of adoption relates to difficulties in traditional face-to-face implementation, including a lack of local NCP experts, time constraints, financial limitations and geographical isolation. OBJECTIVE: To develop, implement and evaluate an online education portal for NCP implementation, tailored to dietitians in clinical settings internationally. This portal also seeks to develop an online community of practice to enhance the NCP learning experience. METHOD: The study consisted of three stages and used a number of quantitative and qualitative methods. In Stage one, qualitative focus groups with clinical dietitians were conducted to identify gaps in NCP education and assess needs in relation to an online education portal. This formative research was used to inform the second stage of website development, which was set within the framework of Spiral Technology Action Research (STAR). This approach engaged participants to further inform website development and refine the site prior to launch and implementation of the NCP online education. In the third and final stage, the resulting ‘Dietitians Online Nutrition Care Process (DoNCP)’ www.doncp.com.au, was launched nationally and internationally. The effectiveness of the online education was evaluated and measured by change in knowledge and attitude of dietitians pre- and post-website intervention using the Attitudes, Support, Knowledge of Nutrition Care Process (ASK NCP) questionnaire. Data on country of practice, learning style preferences, work status (full-time vs part-time), years of dietetic experience, and sense of community were also investigated. Qualitative exit interviews were conducted with participants and were triangulated with quantitative outcomes. RESULTS: A total of 444 dietitians from 35 countries attempted to register on the DoNCP website, with 372 registering successfully and completing the pre-ASK NCP questionnaire. Of these 372 dietitians, 68 (18.3%) completed both pre- and post-ASK NCP questionnaires, and were called ‘Questionnaire Completers (Q completers)’. The 304 dietitians (81.7%) who completed the pre- but not post-ASK NCP questionnaire were called ‘Questionnaire Non-Completers (Q non-completers)’. Q completers (n=68) were similar to Q non-completers (n=304) in aspects of gender, age, country of practice, highest education level, learning style preference, work position, work status, and geographical location of workplace (p>0.05 for all), with the exception of years of dietetic experience (p0.05 for all). After DoNCP website intervention, Q completers (n=68) reported significant improvements in their knowledge of NCP (p0.05 for all). Post intervention, the sense of community for Q completers (n=68) was not significantly associated with the change in NCP knowledge and attitudes scores (p>0.05 for all). The DoNCP website provided a sense of community for dietitians to a certain extent, however, a community of practice did not fully emerge during the finite data collection period. CONCLUSIONS: The DoNCP website was confirmed as an effective portal to support NCP learning for dietitians at the national and international level, regardless of the sense of community. The knowledge and attitudes scores (value, confidence, support, and training) towards NCP model framework improved following the utilisation of the DoNCP website. The fact that learning style preference was not associated with differences in knowledge and attitude change suggested that the DoNCP website provided a wide range of educational resources to accommodate a range of different learning styles. Participants perceived the DoNCP website as a professional resource that met their needs and enhanced their learning of NCP.
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Borlina, Roberta <1989&gt. "ONLINE FOOD DELIVERY E WEB APP: NASCE 2ORDER Realizzazione e analisi di una strategia di lead genetion marketing: il caso Domo’s pizza." Master's Degree Thesis, Università Ca' Foscari Venezia, 2015. http://hdl.handle.net/10579/6310.

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L’obiettivo della tesi è quello di analizzare l’ambiente del food delivery nel web 2.0 e di presentare la web app innovativa 2Order studiata per il B2B. Realizzazione di una strategia di lead generation marketing per la promozione della web app per la pizzeria Domo’s pizza.
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Björkman, Emelie. "Motivation till beteendeförändring med hjälp av Hälsocoach online : Ur ett självbestämmande perspektiv." Thesis, Högskolan i Halmstad, Akademin för hälsa och välfärd, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hh:diva-42999.

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Bakgrund: Det är vanligt att personer upplever svårighet i att motivera sig till att genomföra en beteendeförändring mot en mer hälsosam livsstil. Det är även vanligt att personer som genomfört en beteendeförändring faller tillbaka i sina gamla rutiner inom sex månader. Interventioner som motiverar och stöttar personer till en långvarig beteendeförändring är därför av stor vikt i syfte att förbättra ohälsosamma levnadsvanor och därigenom förbättra hälsan hos befolkningen. Den digitala tjänsten Hälsocoach online har utvecklats i syfte att stötta, coacha och motivera personer som vill göra en beteendeförändring mot en mer hälsosam livsstil. Interventioner som stödjer användarens självbestämmande har visats kunna bidra till främjande av mer långvariga livsstilsförändringar. Syfte: Studie syfte var att belysa klienternas upplevelse av motivationsstöd för livsstilsförändring i den digitala tjänsten Hälsocoach online ur ett självbestämmande perspektiv. Metod: Studien är av kvalitativ metod och baseras på sju semi-strukturerade intervjuer med klienter som använt sig av Hälsocoach online. Intervjuerna analyserades abduktivt med kvalitativ innehållsanalys. Resultat: I resultatet lyfts de delar med Hälsocoach online som klienterna upplevde hade en påverkan på deras motivation till att utföra en livsstilsförändring. Användande av Hälsocoach online upplevdes i många fall som ett positivt stöd för stärkt motivation till beteendeförändring, men även de delar med tjänsten som upplevdes hämmande av motivationen lyftes fram av klienterna. Analysen av intervjuerna resulterade i fem huvudkategorier: Känsla av delaktighet, Personanpassad coaching, Relationen till hälsocoachen, Stöd i omgivningen samt Kommunikationsfaktorer. Resultatet som framkom kunde kopplas till självbestämmandeteorin olika delar, där en tydlig koppling kunde ses mellan tillfredsställelse av de grundläggande behoven autonomi, kompetens och tillhörighet och en lyckad livsstilsförändring. Konklusion: Användande av Hälsocoach online upplevdes i många fall som ett positivt stöd för stärkt motivation till att utföra en beteendeförändring och skulle därmed kunna ses som en användbar digital tjänst vid hälsopromotivt arbete. De faktorer som lyftes av klienterna som betydelsefulla för motivation till beteendeförändring kunde kopplas till de grundläggande behoven inom självbestämmandeteorin. Studien visar därmed att hälsocoacher, genom stärkande av de grundläggande psykologiska behoven autonomi, kompetens och tillhörighet, kan stödja klienterna till ett ökat självbestämmande. Genom ökat självbestämmande kan en stärkt motivation nås vilket kan leda till en mer lyckad och mer långsiktig beteendeförändring, vilket i sin tur kan bidra till en förbättrad livsstil och hälsa hos klienterna.
Background: It is common for people to experience difficulty motivating themselves to make a change in behavior towards a healthier lifestyle. It is also common for people who have implemented a behavior change to fall back into their old habits within six months. Interventions that motivate and support people to long-term behavioral change are therefore of great importance in order to improve unhealthy living habits and thereby improve the health of the population. The digital service Hälsocoach online has been developed with the aim of supporting, coaching and motivating people who want to make a change in behavior towards a healthier lifestyle. Interventions that support the user ́s self-determination have shown to contribute to promotion of more long-term lifestyle changes. Purpose: The purpose of the study was to elucidate the clients ́ experience of motivational support for lifestyle change in the digital service Hälsocoach online from a self-determined perspective. Method: The study is of a qualitative method and is based on seven semi-structured interviews with clients who have used Hälsocoach online. The interviews were abductively analyzed with qualitative content analysis. Results: In the result, the parts of Hälsocoach online that the clients experienced had an impact on their motivation to make a lifestyle change are highlighted. The use of Hälsocoach online was in many cases seen as a positive support in strengthened motivation for behavior change, but even those parts of the service that were not experienced as strengthened for the motivation were highlighted by the clients. The analysis of the interviews resulted in five main categories: Sense of participation, Personalized coaching, Relationship with the health coach, Support in the environment and Communication factors. The results that emerged could be linked to the different parts of the self-determination theory, where a clear connection could be seen between satisfaction of the basic needs of autonomy, competence and relatedness and a successful lifestyle change. Conclusion: In many cases, the use of Hälsocoach online was seen as a positive support for strengthened motivation to perform a behavior change and could thus be seen as a useful digital service in health promotion work. The factors highlighted by clients as important for motivation for behavior change could be linked to the basic needs of self-determination theory. The study thus shows that health coaches, by strengthening the basic psychological needs of autonomy, competence and relatedness, can support the clients to an increased self-determination and thereby a stronger motivation for a successful and more long-term behavior change, which in turn can contribute to an improved lifestyle and health of the clients. The increased understanding of the various psychological needs in the motivation process can create the right conditions to being able to offer even more effective and better solutions for promoting healthy behaviors over time.
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Gagetta, Chiara <1996&gt. "E-Commerce e Digital Marketing per il Food& Grocery in Italia. Strumenti e strategie per vendere online: il caso dei microbirrifici artigianali." Master's Degree Thesis, Università Ca' Foscari Venezia, 2020. http://hdl.handle.net/10579/17492.

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Lo sviluppo della rete internet sta rivoluzionando le modalità con le quali clienti e venditori vengono in contatto e instaurano relazioni a lungo termine. In tale contesto, si sta diffondendo l’utilizzo dell’E-Commerce da parte di aziende che desiderano ampliare le proprie opportunità commerciali, ovvero guadagnare nuovi clienti e aumentare i propri ricavi di vendita. Questo elaborato intende analizzare il potenziale dell’E-Commerce B2C per il Food&Grocery, settore in rapida crescita nelle vendite online, offrendo una visione esaustiva del funzionamento dell’E-Commerce. La prima parte prevede una panoramica dell’evoluzione del mercato, oltre alle abitudini e preferenze di consumo dei clienti. Dunque, vengono presentati gli strumenti e il percorso da seguire per lo sviluppo e il potenziamento dell’attività di vendita online. In primo luogo, si cerca di capire quali sono le caratteristiche essenziali e di successo per la progettazione e la gestione di un E-Commerce, nonché le eventuali difficoltà e problematiche che si possono riscontrare, tra le quali la logistica. Inoltre, vengono descritte le strategie di marketing da attuare per migliorare la propria presenza online: si individuano le politiche di vendita più adatte, integrando attività fisiche e digitali, e si esaminano le performance. Nello specifico, vengono delineate le linee guida per monitorare le azioni intraprese e i dati di vendita, al fine di correggere le strategie e migliorare gli esiti futuri. Infine, viene presentata l’analisi degli E-Commerce di due microbirrifici artigianali, nei quali vengono individuati i fattori critici e di successo, per poi comprendere quali sono i fattori che favoriscono un incremento delle vendite aziendali.
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Alcalde, Pruss Luis Alejandro, Esteban Celine del Pilar Piñas, Lau Andrea Namie Tanaka, and Rodriguez Lizbeth Kelly Toledo. "All In." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2021. http://hdl.handle.net/10757/656863.

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La compra de comida por internet en el Perú ha aumentado de forma considerable a lo largo de los años. Ello se ve reflejado en que la cultura peruana, lleva a que la población tenga un gran aprecio por los alimentos, considerando así la comida como uno de los mejores momentos del día. Al respecto, hemos identificado que un gran número de personas buscan opciones que les permitan personalizar sus pedidos, ya sea porque tienen alergias, gustos particulares o dietas específicas. Estos clientes suelen expresar su necesidad en los restaurantes, pero estos no siempre son atendidos, lo que genera una oportunidad en el mercado. Para solucionarlo, se creó All In, el primer restaurante en línea, con platillos altamente personalizables y servicio de reparto incluido. Además, All In, incluye la opción de planificar tus pedidos, brindándole al cliente la opción de elegir el día y la hora en la que le gustaría recibir su pedido. Consideramos que, al finalizar el periodo operacional establecido de cuatro años, All In se convertirá en una inversión rentable pues; de acuerdo a los indicadores analizados como VAN, TIR y PRD; contara con un valor actual neto de S/.28153,83, periodo de recupero de la inversión de tres años con seis meses y una tasa interna de retorno de 31%. Estos tres indicadores nos permiten afirmar que nuestro proyecto es viable y brindara una alta rentabilidad a los inversionistas/accionistas, por lo que es recomendable invertir en ello.
The purchase of food online in Peru has increased considerably over the years. This is reflected in the fact that Peruvian culture leads the population to have a great appreciation for food, thus considering food as one of the best moments of the day. In this regard, we have identified that a large number of people are looking for options that allow them to personalize their orders, either because they have allergies, particular tastes or specific diets. These customers often express their need in restaurants, but these are not always served, which creates an opportunity in the market. To solve this, “All In” was created, the first online restaurant, with highly customizable dishes and delivery service included. In addition, “All In” includes the option to plan your orders, giving the customer the option to choose the day and time they would like to receive their order. We believe that, at the end of the established four-year operational period, All In will become a profitable investment, therefore; according to the indicators analyzed such as NPV, IRR and PRD; It will have a net present value of S/.28,153.83, a payback period of the investment of three years and six months and an internal rate of return of 31%. These three indicators allow us to affirm that our project is viable and will provide a high return to investors / shareholders, so it is advisable to invest in it.
Trabajo de investigación
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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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Ochsenhofer, Karina. "Validação de um questionário semi-quantitativo de freqüência alimentar online para ferro." Universidade de São Paulo, 2007. http://www.teses.usp.br/teses/disponiveis/89/89131/tde-25092009-153721/.

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Foi utilizado um Questionário Semi-quantitativo de Freqüência Alimentar (QSFA) anteriormente validado para obter dados de ingestão de macronutrientes e cálcio, agora para obtenção online de dados de ingestão de ferro e de cálcio. Para tanto, foram selecionadas mulheres de 19 a 59 anos de idade, que participaram espontaneamente de um evento do PRINUTHA (Projeto Integrado de Nutrição Humana Aplicada) no CEPE-USP (Centro de Práticas Esportivas da USP), para responderem a um Recordatório de 24 Horas (RH24). Nos quatro meses seguintes foram obtidos mais quatro RH24´s por telefone ou por e-mail. No mês seguinte as participantes preencheram o QSFA online. Este Questionário foi validado para ferro e para cálcio, uma vez que o coeficiente de correlação dos dados obtidos pelos RH24´s e pelo QSFA corrigidos pela energia resultaram em valores de rc = 0,402 para ferro e rc = 0,605 para cálcio.
A Semi-quantitative Food Frequency Questionnaire (QSFA), previously validated, was used to obtain the intake of energy, carbohydrates, proteins, fat and calcium, now to obtain the intake of iron and calcium online. Therefore, women between 19 and 59 years old, who participated from PRINUTHA (Integrated Project of Human Nutrition) at the CEPE-USP (USP´s Sport Practice Center) was selected to answer a 24 Hours Recall (RH24). At the next four months four more RH24´s was obtained per telephone ou e-mail. At the next month the participants full an online QSFA. This questionnaire was validated for iron and calcium, resulting in an energy adjusted correlation coefficient rc = 0,402 for iron and rc = 0,605 for calcium.
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Peiling, Zhang, and Li Tingting. "Understanding consumer preferences for logistics services within online retailing of fresh products : A research conducted on Swedish consumers." Thesis, Högskolan i Jönköping, Internationella Handelshögskolan, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-39797.

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Background  In the context of booming e-commerce, logistics service is an opportunity as well as a challenge for fresh products e-retailers and their logistics service providers (LSPs). In fact, they offered various fancy logistics services, like evening home delivery, same-day delivery and recyclable packaging. However, it will lead to a high cost. So, it is necessary for them to understand consumer preferences for logistics services to obtain their satisfaction and loyalty as well as to decrease the logistics costs.  Purpose  The purpose of this study is to investigate consumer preferences for logistics services within online retailing of fresh products in Sweden.  Method  To fulfill the research purpose, a quantitative research is conducted by employing the full-profile conjoint analysis. The quantitative data in a raw form were collected from the questionnaire, which has investigated 161 respondents in Sweden for rating nine logistics service profiles. To reduce the respondents’ evaluation task, the profiles are generated by orthogonal design in SPSS 24.0. The data analysis is conducted by conjoint analysis module in the software.  Conclusion  The results show that free home delivery is the preferred choice and green packaging material is much more attractive than ordinary one. Delivery speed does not appear to be so important comparing with the other attributes, which means the respondents could accept the delivery within one week. To extent, the respondents are very cost conscious, but they are still willing to make trade off for the premium logistics services. For example, they could accept 1-50 kronor delivery fee when they select home delivery with green package marticals. Therefore, e-retailers and their LSPs can focus on how to balance free shipping and certain delivery costs in different contexts.
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Batistier, Louise, and Felicia Holmlund. "Cultural differences within user experience and user interface : A qualitative study on how individualistic and collectivistic cultural differences affect users' attitudes towards food ordering applications." Thesis, Mälardalens högskola, Akademin för ekonomi, samhälle och teknik, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:mdh:diva-54486.

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The study's purpose is to present additional information about how individualistic and collectivistic cultural differences might affect the customer's attitude towards UX and UI on online food ordering applications. The authors found that individuals' cultural background can in some cases have an impact on their attitude towards UX and UI on food ordering applications. The study's conclusion covered the themes; simplicity, information, experience and aesthetic. As a result, the study could be interpreted as potential guidelines to improve companies' applications and potentially attract a wider target group.
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34

Doty, Jessica E. "Creating a Non-GMO Grain and Feed Exchange System for Ohio Farmers." Miami University / OhioLINK, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=miami1480522993553463.

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35

Kailová, Veronika. "Podnikatelský plán - internetová prodejna potravin." Master's thesis, Vysoká škola ekonomická v Praze, 2011. http://www.nusl.cz/ntk/nusl-112938.

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The aim of this dissertation is to create a business plan for an online e-shop with food. The main aim of this paper is to evaluate the success of this business idea. This work is divided into a theoretical and practical section. The theoretical part describes the characteristics of small and medium-sized entrepreneurial businesses, and their strengthens and weaknesses. Then it describes the reasons for setting up a business, a founder's budget, and the structure of a business plan. The practical part describes the business idea. It is divided into categories and chapters according to the theoretical part. There is a conclusion at the end of my dissertation work. I am summarizing results discovered during writing this work. And I am evaluating the success of the business idea.
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36

Kobez, Morag. "Restaurant reviews aren't what they used to be: Digital disruption and the transformation of the gastronomic field." Thesis, Queensland University of Technology, 2019. https://eprints.qut.edu.au/127049/1/Morag_Kobez_Thesis.pdf.

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As recently as a decade ago, restaurant reviews were the purview of elite professional food critics. Subsequent momentous changes in the media landscape allow anyone with an internet connection to voice their opinion through blogs and Online Consumer Review (OCR) sites such as Zomato and Yelp. The participation of amateurs in the discourse around culinary experiences represents a blurring of the formerly distinct relationship between mainstream media journalists and their audiences. This transformed technological and media landscape has fundamentally affected the discourses and practices of traditional cultural intermediaries in these fields, such as the restaurant reviewer, or "food critic".
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37

Guerra, Grande Stephanie Elizabeth. "Factores del comportamiento del consumidor que influyen en la decisión de compra de productos comestibles en un supermercado en línea, en la mujer moderna entre 26 y 35 años de niveles socioeconómicos B y C, en el año 2018." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2019. http://hdl.handle.net/10757/656043.

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El comercio electrónico ha ido evolucionando alrededor del mundo, cambiando el entorno comercial de las tiendas tradicionales. La competencia ya no se limita a los servicios que brinda una tienda física, sino que se ha vuelto necesario incursionar en el mundo digital. Asimismo, los productos comestibles en línea están en la categoría con mayor evolución en el mundo. Sin embargo, en Perú no se la ha logrado explotar debido al poco estudio de los factores que influyen en la decisión de compra. Partiendo de esta realidad, la presente investigación busca determinar qué factores externos en el comportamiento del consumidor influyen en la decisión de compra de productos comestibles en supermercados en línea. Para ello, se revisó bibliografía sobre la venta de alimentos en supermercados en línea y sobre los factores del comportamiento del consumidor. Además, se obtuvo información cualitativa mediante entrevistas a expertos y tres focus groups, para conocer la percepción acerca de este canal de comercialización. Respecto al análisis cuantitativo, se realizó encuestas con el objetivo de conocer qué factores en el comportamiento del consumidor influyen en la decisión de una compra de productos comestibles en supermercados en línea. Finalmente, se identifican características de la mujer moderna, entre las edades de 26 a 35 años, de la generación Millennial, de los niveles socioeconómicos B y C de Lima Metropolitana. Asimismo, como resultado del análisis, se presentan las conclusiones y recomendaciones en relación a la influencia de los factores externos en la decisión de compra de productos comestibles en un supermercado en línea.
In recent years, e commerce progress has evolved around the world, changing the commercial environment of traditional stores. The competition is no longer limited to the services provided by a physical store but it is necessary to enter the digital world. In that sense, the online food products sector is the category with the greatest evolution in the world. However, in Peru this sector has not been exploited due to the little study of external factors that influence in the purchase decision. Based on this, the present investigation seeks to determine which external factors of consumer behavior influence the decision to buy grocery products in online supermarkets. Therefore, bibliography was reviewed based on the sale of food in online supermarkets and based on the factors of consumer behavior. In addition, qualitative information was obtained through interviews with experts and three focus groups, this to know the perception about this commercialization channel. Regarding the quantitative analysis, surveys were carried out as planned in order to know the factors of consumer behavior that influence the decision to purchase grocery products in online supermarkets. Finally, characteristics of modern women are identified, between the ages of 26 to 35 years, of the Millennial generation of the NSE B and C of Metropolitan Lima. Likewise, as a result of the analysis, the conclusions and recommendations are presented in relation to the influence of external factors in the decision to buy grocery products in an online supermarket.
Tesis
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38

Samprovalaki, Konstantina. "Online visualisation of diffusion in model foods." Thesis, University of Birmingham, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.421736.

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39

Dejtanasoontorn, Sarunya, and Panumas Hanpermchai. "Purchasing Organic Foods Online Controversial Issue in Marketing." Thesis, Mälardalens högskola, Akademin för hållbar samhälls- och teknikutveckling, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:mdh:diva-12565.

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40

FAIDA, OLIVIA, and 范莉菲. "Purchasing Behavior of Online Food Delivery in Indonesia." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/s936uf.

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碩士
中國文化大學
全球商務碩士學位學程碩士班
107
Purchasing Behavior of Online Food Delivery in Indonesia Student : Olivia Faida Advisor : Prof. Wen-Yu, Su Chinese Culture University ABSTRACT Electronic commerce growing fast nowadays. In online platform they can sell many things such as clothes, goods, and foods. In Indonesia this kind of delivery services are growing fast included the online food delivery services. This study examines the relationship among factor affect online shopping behavior, convenience motivation, attitude towards OFD services and behavioral intention towards OFD services. A total of 401 valid questionnaires were collected and analyzed using IBM SPSS. The result indicated that factor affect online shopping behavior had positive relationship with convenience motivation and post-usage usefulness, convenience had positive relationship with post-usage usefulness, convenience motivation had positive relationship with attitude towards OFD services and behavioral intention towards OFD services, post-usage usefulness had positive relationship with attitude towards OFD services, post-usage usefulness had positive relationship with behavioral intention towards OFD services and attitude towards OFD services had positive relationship with behavioral intention towards OFD services. Keywords: Purchasing experience, attitude, behavioral intention, online food delivery services
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41

Su, Yi-Hsiang, and 蘇裔翔. "Flow Theory and Effect of Online Word of Mouth: Take Online Mobile Forum and Online Food Forum." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/su3vdv.

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碩士
銘傳大學
傳播管理研究所碩士班
97
With the increase in online population, as well as the advent of Web2.0, so that consumers started to select for the purchase of network products, collect product information and communicate with others the importance of pipelines, Internet users in the network platform to share the experience of self-formed networks Road reputation has gradually changed the consumption habits of consumers. At past, Flow theory has been used to information platform research , like e-mail, theoretical environment website, B2C website…etc. This research will apply Flow theory to survey online word of mouth in online forum, include what factors are contributing to Flow experience, and whether Flow experience is positive to effect of online word of mouth. And it will use SEM compare with mobile forum and food forum. The research shows that the factors are contributing to Flow are “skill”, “attributive motive” and “source credibility”. But “benefit motive” is negative to contribute to Flow experience. In different product forum, “attributive motive” and “source credibility” are both factors to contribute to Flow experience. In consequence of Flow experience is positive to attitude, and it will be help enhance intention to purchase.
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42

Pospíšilová, Tereza. "Sex na talíři: "Food porn" na českých food blozích." Master's thesis, 2018. http://www.nusl.cz/ntk/nusl-389034.

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Diploma thesis "Sex on a plate: Food porn on Czech food blogs" explores the link between food and sex. It argues that this connection is deeply rooted in our culture and nowadays it is reflected in food porn circulating on social media. The aim of this thesis is not only pointig out the connection between food and sex but also demonstrate that "porn" in food porn is well justified and not at all coincidental. The phenomenon of food porn is also set in the context of a contemporary trend of online sharing. The theoretical part explores the relationship between people and food with emphasis on the differences between eating habits of men and women. Furthermore, the thesis draws attention to the similarities between food porn and sexual pornography. In the theoretical part of this thesis, I also comment on the trend of online sharing and digital narcisism. The second half of the thesis presents the chosen methodology, its design and my analysis using grounded theory, a method of qualitative research.
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43

Lattanzi, Amina. "Online platforms: new actors of the food chain Qualification challenges and food information responsibilities." Doctoral thesis, 2021. http://hdl.handle.net/11562/1045359.

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Food e-commerce is a rapidly developing market. Regrettably, the number of products exchanged on the web that may be harmful to consumers is steadily growing, too. This new development poses challenges for controlling authorities and legislators in their mission to protect EU consumers’ health and economic interests, leading to a lively discussion on the status, role, and responsibilities of e-platforms in the age of food online. Standing at the intersection of law, food and digital technology, this thesis looks at the development of food online and documents how – and first, whether - EU regulators and courts have been addressing it. It pays particular attention to two aspects of food e-commerce regulation: the qualification of food online and the role of e-platforms with regards to food information, and ultimately, food safety.
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44

Lin, Chia-han, and 林佳翰. "Antecedents of Online Review Helpfulness in the Gourmet Food." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/30582947823449266334.

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碩士
國立臺北大學
企業管理學系
103
Online consumer review is widely used in our life in recent years. Most consumers will search for online reviews before buying products and services. Among past empirical research, online consumer review is also regarded as an important determinant of consumers’ decision making in purchase. However, with the fast-growing online customer review, tens of thousands of reviews on the Internet make consumers have no idea which is really help. Therefore, it is a very important issue for manufacturers or reviewers to explore what factors make consumers perceive helpfulness about the review they read. The research on the effect of online consumer review on sales has been quite complete, but scholars still proposed different viewpoint about the factors that affect the review helpfulness. While existing research mostly focus on the reviews on technology products, books and movies and use data mining technique to find the factors that affect the review helpfulness. Yet, the investigation indicates that consumers use online consumer review to search restaurants accounted for the largest part. Hence, this study try to investigate the reviews on foods, and examine not merely the review content but observe the factors that affect the review helpfulness in the viewpoint of reviewer’s characteristic. This study has three purposes. First, exploring what kind of characteristic reviewer keep will affect consumer’s perception of review helpfulness. Second, finding the antecedents of reviewer’s traits. Finally, using real data to explore the effect of consumer’s perception to the reviewers by variety of digital exist on the internet. In the part of empirical model, we conducted a questionnaire survey through a famous gourmet review website in Taiwan. Results from a sample of 2632 consumers revealed that reviewers’ attractiveness and expertise are positively related to review helpfulness. Reviewers’ objectivity, level and the review’s length are positively related to their expertise. Furthermore, reviewers’ similarity and number of friends are positively related to their attractiveness. In particular, this study found that reviewers’ popularity is showing no significant. Through this study, regardless of reviews, consumers or manufacturers can understand that review helpfulness is influenced by not only the review content but also the interactions between consumers and reviewers. Finally, we hope this study can provide online reviews platform, reviewers, bloggers and other relevant parties with management implications.
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45

JAI, YI-CHUN, and 翟易君. "Healthy Eating Recommendations for Online Food Or-dering Platforms." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/qk7vud.

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碩士
逢甲大學
西班牙薩拉戈薩大學物流供應鏈管理與創新創業雙碩士學位學程
107
As science and technology progress day by day, humans have become more dependent on online food delivery. Among them, factors affecting meal behavior include environmental factors, food characteristics, and personal factors. However, the data of online food delivery has not been fully utilized. In addition, as the modern illness gradually grows, people pay less attention on obtaining healthy diet. Hence, this study aims to apply the nutrients requirement and Traditional Chinese Medicine Constitution (TCMC) method to build up a recommendation system in order to improve users' meal behaviors while avoiding the user in taking unappropriated food. The chance for the user to sustainably using the traditional recommendation system that cannot satisfy user is low. Thus, this study provides more comprehensive recommendation systems which are content based, user profile and hybrid recommendation system. The unsuitable rate for a traditional recommendation system is around 37%, while the content based recommendation has only 9% of unsuitable rate, user profile based recommendation system with 13% unsuitable rate and 5% unsuitable for the hybrid recommendation system. The low unsuitable rate allows user to get their preference meals while the meals are more appropriated.
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46

Lai, Hsueh-Chun, and 賴學群. "The Driving Online Food Ordering on Business Model Analysis." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/mnym5b.

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碩士
亞洲大學
經營管理學系
107
In recent years, thanks to the booming of mobile technology, and the increasing demand for food for the public, although the rise of catering service is later than online shopping, it has been able to grow rapidly in Taiwan. For consumers, catering delivery services can reduce the potential impact of time, distance and other factors on the willingness to eat, and restaurant operators can also avoid hiring a large number of delivery personnel and cooperation with the delivery platform to obtain new market opportunities. This study uses SWOT to analyze honest bees and analyze the advantages and disadvantages of the three major delivery platforms by business model, and explores the advantages and disadvantages and competitive advantages of the existing business models of the three major delivery platforms, and finally integrates various business policies and resources to provide them. Reference to future business strategies. After SWOT of this paper, a well-run delivery platform operator should have the following characteristics. 1. The delivery company uses the original resources of the applicant to reduce the cost of production factors and increase profits. 2. Platform interface information should be designed to be transparent and complete, and can track the delivery personnel, and the online customer service allows consumers to With immediate response, today's consumers pursue service quality and strengthen customer relationships. 3. Its main source of profit and key partners are restaurants and fresh food stores. Special attention should be paid to the maintenance of customer relationships with restaurant operators, and the delivery platform for certain resources and activities should cooperate with well-known brands at low prices or for free. Borrow the reputation of the other party and let the two sides achieve a win-win result. This paper analyzes the business model, from the sum of the nine facets, technology plus convenience plus service is the key, platform operators should put more effort here.
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47

Lin, You-Jhuang, and 林侑壯. "Study of Online Customer Relationship Management in Food Service Industry." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/23084230875454740845.

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碩士
台南應用科技大學
國際企業經營系碩士班
102
The objective of this research is to study how small businesses build relationship with their customers to gain trust before the sales is actually made. How effective are those tactics such as fan group or blogs? Could they truly enhance sales? This study acquire, enhance, and retain customer relationship to analyze content analysis then apply the strategies to an Italian restaurant. The on-line activities used by the restaurant are playing games on web site, displaying video, providing convenient table reservation system to acquire customers’ data. In order to strengthen on-line customer interactive value with customers, the restaurant uses customer preference difference to actively sending emails of promotional information. In terms of customer retention, the on-line activities include membership of exclusive services and personalized customer services to develop long-term relationships. On-line customer relationship marketing has greatly improved physical business to acquire, enhance and retain customers without much monetary spending. Businesses can benefit from both physical and virtue operations, to build customer value and strengthen brand attitude.
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48

Ho, Yung-Ning, and 何詠寧. "Business Strategy of Online Marketing in Herbal Health Food Industry." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/65613481086948162992.

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碩士
國立清華大學
經營管理碩士在職專班
103
Global market of health food is very large, and heath food made of Chinese herbs are highly competitive in the market. By means of biotechnology, the herbal heath care products are increasing continuously in types and quantities. The majority of sales channels in Taiwan are direct and physical approaches. Internet channel only accounts for a small proportion, and it means a great potentiality for promoting products through such channel. This study is to explore internet strategy and marketing of three Taiwan herbal health-products firms. We’ll discuss competitiveness in terms of management five forces. Three case studies show two of the firms enhance their competitiveness by different production technology, marketing strategy and high-quality products. While the other one, changing from cost-orientation to focus strategy, concentrates on female confinement market, accumulates large network evaluations and becomes a well-known online herbal health food brand by power of the internet community. Through this study we hope to better understand internet consumers’ demand for herbal health food, to review the competitiveness of online sellers and to increase competitiveness in order that we can create a new online market through blue ocean strategy.
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49

Hsu, Hua-Jen, and 許華仁. "A Study Of Consumer Behavioral Intentions For Online Food Shopping." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/24111673549386496699.

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碩士
高雄餐旅學院
餐旅管理研究所在職專班
98
In Taiwan, the market share of online food shopping grew more than 30% every year from 2005 to 2009, and it contributed about 12% of the market in 2009, equal to 37.4 billion NT. It’s easy for Taiwanese food business owners, who are normally poorly-educated, to branch out into the online shopping market when it comes to capital threshold, but not when it comes to know-how. Moreover, the research about online shopping seldom focuses on food. Food business owners require research with a distinctive model, and a stronger ability to predict consumer intentions when shopping online. This study constructs the research model based on the　decomposed theory of planned behavior, integrates the relating studies, improves the limitations of past studies, which are mostly examined by students, provides the food business owners a distinct model of online food shopping, and finally compares the difference of intentions between different consumer characteristics and shopping experiences. The result indicates that consumer behavioral intentions to shop food online are mainly influenced by 1) consumers’ perceived behavior control, 2) their subjective norm, and 3) attitude – in this order. Different consumer characteristics have no different impact on shopping intentions, while different consumer shopping experiences have a different impact on shopping intentions.
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50

Wu, Ming-Ching, and 巫明錦. "The Study of Food Safety Issues and Consumer in Online Food Shopping Behavior– Golmart as an Example." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/6sw953.

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碩士
國立中山大學
企業管理學系研究所
102
With negative news about food safety emerging in an endless stream recently in Taiwan, it is observed that food safety has become a greatly concerned issue during the decade. This has panicked the whole society and drawn consumer’s more atten-tion on food safety when making purchase of food grocery. Under such circumstance, food retailers bear the brunt. In physical channels, consumers are able to tell food safety by directly seeing the product conditions, while through virtual channels it is not available to touch product itself in person so consumers can only make decisions based on own perception of an online store’s overall environment and image instead. Golmart – the selected case study company in this research has positioned itself as a food grocery online shopping platform featured with information transparency and food safety which enable consumers to purchase at ease. Through a clear review of Golmart, this research aims at identifying consumers’ perceived risks toward food online shopping and viewing whether the positioning of Golmart can well meet pub-lic’s expectation, thereby concluding a constructive research result. Based on the above assumptions, the main research objectives are addressed as fol-lows. 1) To study if the positioning of Golmart is workable in the online shopping mar-ket. 2) To examine if the strategy of Golmart is workable in the online shopping market. 3) To understand consumer’s sensitivity and perception on food safety so as to ex-amine the adequacy of Golmart’s positioning. 4) To realize how perceived risks may influence consumer’s purchase intention. 5) To explore how demographic variables relates to consumer’s purchase intention and consumer behavior on Golmart online shopping platform. In order to edit a proper questionnaire for this research, the positioning and market-ing strategies of Golmart have been well-organized and adopted as research objec-tives. Questionnaires are issued and collected by means of cooperation with Pollster Technology Marketing Ltd. This research has targeted a group of consumers aged 20 years old up who have shopped online or intend to do online shopping as question-naire participants. Then SPSS is employed to conduct statistical analysis for col-lected data in the questionnaire, thereby understanding consumer’s perceived risks upon food online shopping and realizing consumer’s purchase intention, consumer behavior, and attitudes toward Golmart online shopping platform. With the support of 424 valid samples as quantitative data being analyzed by SPSS, research results can be concluded as below. 1. The current positioning of Golmart in the online shopping market is workable 2. The current strategy of Golmart in the online shopping market is workable. 3. The positioning of Golmart conforms to modern public’s needs. 4. Consumers with high perceived risks may have higher purchase intention in Golmart. 5. Different demographic variables of consumer may hold different attitudes to-ward purchase intention and consumer behavior on Golmart online shopping platform.
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