Journal articles: 'Food online'

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Kumavat, Nilesh, Nikita Dhavan, and Priyanka Patil. "F.O.O.D - Food Ordering Online Desk." International Journal of Trend in Scientific Research and Development Volume-2, Issue-3 (April 30, 2018): 2321–23. http://dx.doi.org/10.31142/ijtsrd11641.

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Sharma, Himani, and Amanpreet Kang. "Online Food Ordering - Serving Food Conveniently." Prastuti: Journal of Management & Research 4, no. 1 (2015): 8–14. http://dx.doi.org/10.51976/gla.prastuti.v4i1.411502.

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Kim, Dong Hwi, Yoon Hyung Kim, and Yoon Hyung Kim. "Benefit Analysis of Online Korea Agri-Food Exchange." Korean Agricultural Economics Association 63, no. 3 (September 30, 2022): 219–38. http://dx.doi.org/10.24997/kjae.2022.63.3.219.

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This study analyzed the benefits of the B2B online agricultural exchange, which is promoted by the government for digital transformation in the distribution sector as the Fourth Industrial Revolution technology is introduced and the agricultural distribution environment is changing rapidly owing to COVID-19. Currently, the Korean government is conducting the national B2B online agricultural exchange, where sellers, including producer organizations and agricultural corporations, can make direct transactions and buyers, including public market wholesale corporations, intermediaries, and trade participants, can purchase agricultural products through the online platform, regardless of time and location. Against this backdrop, we analyzed the potential benefits of the online agricultural exchange, divided into those from the reduction in distribution stages and from the increase in user convenience. For the analysis, benefits from the reduction in distribution stages are divided into logistics cost saving, shrinkage loss reduction, and commission reduction. Benefits from the increase in user convenience are divided into shipper’s saving of search cost and buyer’s saving of transaction cost. Assuming that the online agricultural exchange is worth KRW 500 billion, the expected economic benefit was analyzed to be about KRW 38.3 billion per year.

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Voas, Jeffrey, and Nir Kshetri. "Online Eats "Food Courts"." Computer 54, no. 3 (March 2021): 14–17. http://dx.doi.org/10.1109/mc.2020.3038512.

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R., Adithya, Abhishek Singh, Salma Pathan, and Vaishnav Kanade. "Online Food Ordering System." International Journal of Computer Applications 180, no. 6 (December 15, 2017): 22–24. http://dx.doi.org/10.5120/ijca2017916046.

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Rane, Yash. "Online Food Ordering System." International Journal for Research in Applied Science and Engineering Technology 10, no. 7 (July 31, 2022): 832–36. http://dx.doi.org/10.22214/ijraset.2022.45331.

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Abstract: Online food ordering is a feature of our suggested system, which makes it convenient for customers. It eliminates the drawbacks of the conventional queuing mechanism. Our system is an easy way to order food from restaurants and get a mess service online. This system enhances the process of taking consumer orders. Customers can easily place orders as they like using the online meal ordering system, which sets up a food menu online. Additionally, clients can simply follow orders if there is a food menu. Additionally, this system has a feedback feature that allows users to rank the food products. Additionally, the suggested system can suggest restaurants and hotels based on the ratings provided by the user. The hotel personnel will also be advised of any quality and improvement issues. Both online and pay-on-delivery payment methods are available. By giving each user a unique ID and password, separate accounts are maintained for each user for more secure ordering

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Kamble, Oshonik. "Online Food Ordering System." IJARCCE 8, no. 5 (May 30, 2019): 14–16. http://dx.doi.org/10.17148/ijarcce.2019.8503.

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Bang, Jiin, Lili Yang, and Suhyeon Kim. "Effects of Food Safety and Food Labelling on Online Food Purchase Behavior." Korean Journal of Agricultural Management and Policy 49, no. 2 (June 30, 2022): 267–88. http://dx.doi.org/10.30805/kjamp.2022.49.2.267.

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The online agri-food market has grown rapidly, accounting for 16% of the total online market. It was surveyed that the proportion of households purchasing food online is increasing, and the frequency of purchase is increasing. In this situation, food safety and food labeling were investigated as important factors in online food purchase. Therefore, in this study, the effect of food safety and food labeling on online food purchase was analyzed for consumers who purchase food online. For the study, data from the 2020 Food Consumption Behavior Survey were used, and PLS-SEM analysis methods suitable for exploratory structural model research were used. As a result of the analysis, it was verified that food safety and food labeling are important factors for consumers who purchase food online. This study is expected to provide basic information on consumer purchasing behavior to online food market stakeholders such as online distributors and producers.

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Hollis, James. "Food Purchases in an Online Virtual Restaurant." Current Developments in Nutrition 5, Supplement_2 (June 2021): 554. http://dx.doi.org/10.1093/cdn/nzab043_006.

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Abstract Objectives Food is commonly purchased at fast-food restaurants and improving food choices at these establishments may be a key contributor to improving the nation's diet. A better understanding of the barriers to dietary change when purchasing foods at fast-food restaurants may aid the development of new interventions to improve dietary choices. The objective of this study is to determine the costs and benefits of choosing a lower calorie meal in a 3D virtual representation of a fast-food restaurant. Methods In this ongoing study, a 3D model of a fast-food restaurant was created and accessed by participants through the internet. The foods on the menu, their nutritional content and price were based on foods served at popular fast-food restaurants. After completing a demographic questionnaire, participants were placed at the entrance of a 3D virtual restaurant where the rated their subjective appetite and rated the expected palatability and satiety of the foods on the menu. Participants were then randomized to one of two conditions: free-choice or goal-orientated (asked to choose a meal that was 700kcal). The participant could then view all menu items on a representation of an electronic ordering kiosk in the store and was asked to ‘purchase’ a meal. After the meal was selected, participants were asked to rate the palatability and expected satiety of that meal. The cost and nutritional content of the meal was determined. Results Preliminary data are presented but as the study is in progress statistical analysis has not currently been performed. Twenty-three participants have currently completed the study. The energy purchased in the free condition is 941kcal while in the constrained condition it is 722 kcal. The cost of the constrained meal is $6.93 and the free meal is $7.16. People in the free condition have taken 65.2 seconds to order whereas people in the constrained condition have taken 72.3 seconds. Conclusions This ongoing study illustrated the potential for collecting data about food choices using virtual worlds. This approach may provide new insights into how people make food decisions. Funding Sources This project received no funding.

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Avelino, Daniela C., Valerie B. Duffy, Michael Puglisi, Snehaa Ray, Brenda Lituma-Solis, Briana M. Nosal, Matthew Madore, and Ock K. Chun. "Can Ordering Groceries Online Support Diet Quality in Adults Who Live in Low Food Access and Low-Income Environments?" Nutrients 15, no. 4 (February 8, 2023): 862. http://dx.doi.org/10.3390/nu15040862.

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During the COVID-19 pandemic, U.S. food assistance programs allowed the use of program benefits to order groceries online. We examined relationships between the food environment, food assistance, online grocery ordering, and diet quality among adults from one low-income, low food access community in Northeastern Connecticut during the pandemic. Via online survey, adults (n = 276) reported their perceived home and store food environments, food assistance participation, whether they ordered groceries online, and consumption frequency and liking of foods/beverages to calculate diet quality indices. Those who ordered groceries online (44.6%) were more likely to participate in food assistance programs and report greater diet quality. Perceived healthiness of store and home food environments was variable, with the ease of obtaining and selecting unhealthy foods in the neighborhood significantly greater than healthy foods. Healthier perceived home food environments were associated with significantly higher diet qualities, especially among individuals who participated in multiple food assistance programs. Ordering groceries online interacted with multiple measures of the food environment to influence diet quality. Generally, the poorest diet quality was observed among individuals who perceived their store and home food environments as least healthy and who did not order groceries online. Thus, ordering groceries online may support higher diet quality among adults who can use their food assistance for purchasing groceries online and who live in low-income, low-access food environments.

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Kumar, Hemant, Muskan Jain, and Manpreet Singh Bajwa. "Online Food Delivery App ‘Foodie’." Journal of University of Shanghai for Science and Technology 23, no. 08 (August 11, 2021): 761–71. http://dx.doi.org/10.51201/jusst/21/07200.

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

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Dhiman, Karan. "Online Food Ordering Management System." International Journal for Research in Applied Science and Engineering Technology 9, no. VII (July 25, 2021): 2096–107. http://dx.doi.org/10.22214/ijraset.2021.36835.

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The main purpose of the Online Food Ordering Management System is to use it in the food-service industry. This feature helps hotels and restaurants to increase their online food ordering systems. Customers can choose from a wide range of food menu items within just a few minutes. In today’s modern food business, it's also able to deliver fast and easily to a customer’s place. The work presented as Online Food Ordering Management System simplifies the ordering process. The proposed solution presents a user interface and changes the menu to include all available options, creating customer work easier. Allows customers to order any item that they like and adjust the quantity of the food item. The order confirmation is displayed to the customer on the Homepage of the website. The order is put to the queue, updated across both the database and the admin panel, and provided in real-time. This system aids the staff with checking over orders in real-time and executing them effectively and easily with few errors. Here, the customer can also reserve a table at a restaurant of his/her choice and will get the confirmation of their reserved table on the homepage of our website.

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Chittoda, Mahak. "Online Vegan Food Delivery System." International Journal for Research in Applied Science and Engineering Technology 10, no. 1 (January 31, 2022): 19–23. http://dx.doi.org/10.22214/ijraset.2022.39495.

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Abstract: The system proposed here signifies Vegan food delivery process. This system will allow restaurants to quickly and easily manage an online menu which customers can browse and use to place orders with just a few clicks. The system then relays these orders to restaurant’s employees through an easy to navigate graphical interface for efficient processing. Keywords: Vegan food delivery, customers, vegan vibes, food order etc.

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Grozdeva, Desislava. "Online Food Ordering Business Models." Izvestia Journal of the Union of Scientists - Varna. Economic Sciences Series 8, no. 2 (2019): 47–55. http://dx.doi.org/10.36997/ijusv-ess/2019.8.2.47.

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Baldwin, Heather J., Becky Freeman, and Bridget Kelly. "Like and share: associations between social media engagement and dietary choices in children." Public Health Nutrition 21, no. 17 (August 8, 2018): 3210–15. http://dx.doi.org/10.1017/s1368980018001866.

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AbstractObjectiveTo examine whether social media and online behaviours are associated with unhealthy food and beverage consumption in children.DesignA cross-sectional online survey was used to assess Internet and social media use, including engagement with food and beverage brand content, and frequency of consumption of unhealthy foods and beverages. Linear regression models were used to examine associations between online behaviours, including engagement with food and beverage brand content, and consumption of unhealthy foods and beverages, adjusting for age, sex and socio-economic status.SettingNew South Wales, Australia, in 2014.SubjectsChildren aged 10–16 years (n417).ResultsWatching food brand video content on YouTube, purchasing food online and seeing favourite food brands advertised online were significantly associated with higher frequency of consumption of unhealthy foods and drinks after adjustment for age, sex and socio-economic status.ConclusionsChildren who have higher online engagement with food brands and content, particularly through online video, are more likely to consume unhealthy foods and drinks. Our findings highlight the need to include social media in regulations and policies designed to limit children’s exposure to unhealthy food marketing. Social media companies have a greater role to play in protecting children from advertising.

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Ito, Noriko, Sotaro Inoue, Tomoo Higuchi, Hiroaki Kobayashi, Romio Mori, and Takashi Ishida. "Consumers' Attitudes toward Online Food Purchases in China: Segmentation Analysis of Online Food Market." Japanese Journal of Agricultural Economics 24 (March 31, 2022): 40–45. http://dx.doi.org/10.18480/jjae.24.0_40.

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Arum Mindarti, Nadiah, Made Siti Sundari, and Sugeng Hariadi. "BISNIS ONLINE: PREFERENSI KONSUMEN TERHADAP LAYANAN ONLINE FOOD DELIVERY." Jurnal Ekonomi dan Bisnis 24, no. 2 (November 26, 2021): 33–40. http://dx.doi.org/10.24123/jeb.v24i2.4743.

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This research studies the factors that influence consumers in using online food delivery services. The variables used are Time Saving Orientation, Price Saving Orientation, and Behavior Intention to OFD Services. The questionnaire is used in the data collectionprocess. Questions in this study were published online and offline. Online distribution is done through Google Form and offline distribution is done by distributing it to students of the University of Surabaya. A total of 208 valid questionnaires were collected to besubmitted using Structural Equation Modeling (SEM) data processing with SmartPLS software. Time Saving Orientation and Price Saving Orientation have positive and significant effect on Behavior Intention Towards OFD Services which support t-statisticsof 3,562 & 3,272 and P-Values of 0,000. The more culinary entrepreneurs who use e-commerce, the more transactions will occur, so it will increase the GRDP which will ultimately increase economic growth.

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N, Jannifer Rani, Bina Pani S, and Nimisha N.S. "A Study on Factors Influencing to Use Online Food Apps." Journal of Advanced Research in Dynamical and Control Systems 11, no. 0009-SPECIAL ISSUE (September 25, 2019): 1325–30. http://dx.doi.org/10.5373/jardcs/v11/20192744.

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Hodges, Leslie, Caitlin M. Lowery, Priyanka Patel, Joleen McInnis, and Qi Zhang. "A Systematic Review of Marketing Practices Used in Online Grocery Shopping: Implications for WIC Online Ordering." Nutrients 15, no. 2 (January 14, 2023): 446. http://dx.doi.org/10.3390/nu15020446.

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The Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) plans to allow participants to redeem their food package benefits online, i.e., online ordering. As grocery shopping online has become more common, companies have developed strategies to market food products to customers using online (or mobile) grocery shopping platforms. There is a significant knowledge gap in how these strategies may influence WIC participants who choose to shop for WIC foods online. This review examines the relevant literature to (1) identify food marketing strategies used in online grocery shopping platforms, (2) understand how these strategies influence consumer behavior and consumer diet, and (3) consider the implications for WIC participants. A total of 1862 references were identified from a systematic database search, of which 83 were included for full-text screening and 18 were included for data extraction and evidence synthesis. The included studies provide policymakers and other stakeholders involved in developing WIC online order processes with valuable information about the factors that shape healthy food choices in the online food retail environment. Findings indicate that some marketing interventions, such as nutrition labeling and food swaps, may encourage healthier food choices in the online environment and could potentially be tailored to reinforce WIC messaging about a healthy diet.

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Trude, Angela C. B., Caitlin M. Lowery, Shahmir H. Ali, and Gabriela M. Vedovato. "An equity-oriented systematic review of online grocery shopping among low-income populations: implications for policy and research." Nutrition Reviews 80, no. 5 (January 24, 2022): 1294–310. http://dx.doi.org/10.1093/nutrit/nuab122.

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Abstract Context Online grocery services are an emerging component of the food system with the potential to address disparities in access to healthy food. Objective We assessed the barriers and facilitators of equitable access to healthy foods in the online grocery environment, and the psychosocial, purchasing, and dietary behaviors related to its use among low-income, diverse populations. Data Sources Four electronic databases were searched to identify relevant literature; 16 studies were identified. Results Barriers to equitable access to healthy food included cost and limited availability of online grocery services in food deserts and rural areas. The expansion of online grocery services and the ability to use nutrition assistance benefits online were equity-promoting factors. Perceived low control over food selection was a psychosocial factor that discouraged online grocery use, whereas convenience and lower perceived stress were facilitators. Findings were mixed regarding healthfulness of foods purchased online. Although few studies assessed diet, healthy food consumption was associated with online grocery use. Conclusion Researchers should assess the impact of online grocery shopping on low-income families’ food purchases and diet. Systematic Review Registration PROSPERO registration no. CRD: 42021240277

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Cyran, Kazimierz. "Online Food Distribution from the Perspective of Food Producers." Nierówności społeczne a wzrost gospodarczy 45, no. 1 (2016): 357–65. http://dx.doi.org/10.15584/nsawg.2016.1.36.

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Xiao, Zhehui, Dekui Li, Chinling Chen, and Jinlong Zhang. "Consumer Uncertainty in Online Food Purchase Behavior: An Analysis of the Online Food Safety Problem." Advance Journal of Food Science and Technology 10, no. 10 (April 5, 2016): 735–41. http://dx.doi.org/10.19026/ajfst.10.2254.

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Fachrurrozie, Muhsin, Ahmad Nurkhin, Hasan Mukhibad, and Norzaidi Mohd Daud. "Determinants of halal food purchase decisions for Go Food and Shopee Food users." Innovative Marketing 19, no. 1 (March 1, 2023): 113–25. http://dx.doi.org/10.21511/im.19(1).2023.10.

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Indonesia is one of the world’s biggest halal food product and service consumers. The halal industry will continue to expand as the Muslim community’s needs grow. Therefore, application development for online halal food providers through the Go Food and Shopee Food platforms is in high demand. This paper aims to analyze the determinants of Go Food and Shopee Food users’ halal food purchase decisions. The theory of planned behavior (TPB), the theory of consumer behavior, and the unified theory of acceptance and utilization of technology (UTAUT2) were used. The research sample consists of Go Food and Shopee Food users chosen randomly from a pool of 104 respondents. The data were collected using a questionnaire developed from previous studies and the theories applied (TPB and UTAUT2). Respondents received questionnaires online via Google Forms. Path analysis was used in this study. The findings show that TPB constructs can adequately explain halal food purchase behavior. The attitude toward the purchase of halal food and subjective norms affect the user’s intentions to purchase halal food. The coefficients are 0.291 and 0.379, with a p-value &lt; 0.001. The user’s intention determines the positive decision to purchase halal food with a coefficient of 0.843 and a p-value &lt; 0.001. Halal awareness is a powerful predictor with a coefficient of 0.206 and a p-value of 0.014. However, perceived behavioral control, halal literacy, religious commitment, financial literacy, and UTAUT2 constructs (price value, hedonic motivation, and habit) were not found to determine the intention to purchase halal food.

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Rozekhi, Nor Azureen, Shahril Hussin, and Ali Mohamad Noor. "Attributable E-commerce toward Purchase Intention: Online Search of Food Product." SIJ Transactions on Advances in Space Research & Earth Exploration 4, no. 1 (February 12, 2016): 6–12. http://dx.doi.org/10.9756/sijasree/v4i1/0203410401.

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Suhartanto, Dwi, Tuan Ahmad Tuan Ismail, Gundur Leo, Ni Nyoman Triyuni, and Tintin Suhaeni. "Behavioral Intention Toward Online Food Purchasing." International Journal of E-Business Research 16, no. 4 (October 2020): 34–50. http://dx.doi.org/10.4018/ijebr.2020100103.

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Despite the dramatic increase in the online food business, empirical studies on behavioral intentions across different purchase levels have been overlooked. This study is intended to assess behavioral intention towards online food purchasing including e-service quality, food quality, perceived value, and customer satisfaction across three different purchasing levels: light, medium, and heavy purchasers. A survey of 475 online food purchasers was conducted from in Bandung City, Indonesia. The results show that the formation model of behavioral intention including e-service quality, food quality, perceived value, and customer satisfaction is reliable. Further, the analysis results have also revealed that there is evidence of differences when the variables were tested across purchase levels. Lastly, this study emphasizes that food quality is an important factor in influencing behavioral intention across all online food purchase levels. The consequences of these findings were examined from both theoretical and managerial practices perspectives.

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Xiang, Xie, Liu Jiashi, Guan Zhongliang, and Ke Xinsheng. "Fresh Food Online Supermarket Development Study." Journal of Electronic Commerce in Organizations 12, no. 2 (April 2014): 14–30. http://dx.doi.org/10.4018/jeco.2014040102.

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The preservation of fresh food is difficult, so the problems of food safety and the waste of it are very serious. The development of Fresh food online supermarkets will contribute to solve the problem. On the basis of describing the concept, scope and development status of fresh food, the development advantage and disadvantage of fresh food online supermarket is analyzed by SWOT method, future development analysis of the fresh food online supermarkets is been done. Predictive analysis of the future development of the fresh food online supermarkets mainly includes the spread of the fresh food online supermarkets, price transparency, food quality changes, fresh food cold chain logistics improvement and goods consumption evaluation. The relevant suggestions could promote the rapid and healthy development of the fresh food online supermarkets.

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Mohammad, Ayat, Rand Aldmour, and Sulieman Al-Hawary. "Drivers of online food delivery orientation." International Journal of Data and Network Science 6, no. 4 (2022): 1619–24. http://dx.doi.org/10.5267/j.ijdns.2022.4.016.

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The aim of this study is to validate the effects of three selected major drivers; namely technological, marketing, and behavioral on online food delivery orientation. A conceptual framework is developed based on the three selected major drivers from the previous studies. To achieve the study objective, a quantitative method, a cross-sectional survey of the users of online food delivery applications, was used and one-hundred and fifty four questionnaires were gathered and analyzed via IBM SPSS and AMOS software. The finding revealed that the model was valid and technological, marketing, and behavioral drivers were found to positively predict online food delivery orientation. Based on the study results, several recommendations were suggested in this study to improve the food delivery.

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Holst, Jens. "Online-Geschäft mit Food wächst enorm." Lebensmittel Zeitung 73, no. 4 (2021): 4. http://dx.doi.org/10.51202/0947-7527-2021-4-004-2.

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Deng, Lingfei, DaPeng Xu, Qiang Ye, and Wenjun Sun. "Food culture and online rating behavior." Electronic Commerce Research and Applications 52 (March 2022): 101128. http://dx.doi.org/10.1016/j.elerap.2022.101128.

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Allué, Txàber. "Food sector communication and online influencers." Catalan Journal of Communication & Cultural Studies 5, no. 2 (October 1, 2013): 311–14. http://dx.doi.org/10.1386/cjcs.5.2.311_1.

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Bryła, Paweł. "Organic food online shopping in Poland." British Food Journal 120, no. 5 (May 8, 2018): 1015–27. http://dx.doi.org/10.1108/bfj-09-2017-0517.

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Purpose The purpose of this paper is to analyse selected characteristics, attitudes and opinions of organic food e-consumers (online shoppers) in Poland. Design/methodology/approach A survey was conducted among 1,000 inhabitants of Poland aged 15-65. The sample resembled the general population, regarding: age, sex, education and the size of the city of origin. In total, 63 respondents reported buying organic food online. This segment was compared with the rest of the sample with the use of two-tailed t-tests. A logistic regression model was applied to identify the determinants of organic food online shopping in Poland. Findings In a logistic regression model, age, income, willingness to pay (WTP) a premium price for organic food, importance attached to product appearance and to quality signs turned out to be statistically significant determinants of online shopping behaviour for organic food in Poland. Higher income, importance attached to quality signs and higher WTP increase the likelihood of being an organic e-consumer, while higher age and importance attached to product appearance decrease it. Research limitations/implications First, some determinants of organic online shopping have been identified. Second, this study has provided some frameworks to analyse organic food selection motives, barriers to the development of the market, food authenticity assessment criteria, distribution channels, and product characteristics. Practical implications The findings may be useful for the industry due to the identification of the role of quality signs in online food purchases and of the importance of selected organic food consumption motives. Originality/value To the best of the author’s knowledge, this is the first study of organic food online shopping in Poland.

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Zimu, Fang. "Behavior Intention on Online Food Delivery." Journal of Digitainability, Realism & Mastery (DREAM) 1, no. 06 (November 30, 2022): 28–46. http://dx.doi.org/10.56982/dream.v1i06.55.

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Today, most countries facing new virus that called COVID-19 which it gives various impact to many sectors and towards economy itself. One of the industries that get an attention was food and beverage industry that led to a new trend like online food and delivery in Malaysia. Due to pandemic, the government enforce physical social distances and movement control to break the chain. As an effect, most business and social activities were curtailed for the time being, and most food and beverage companies were encouraged to shift their business strategies to online food delivery services. This study was prepared to know whether the consumer behavior can influence especially towards online food delivery services. Other than that, to identify whether online food delivery services convenience to use by the consumer. The objectives of this research were to see if there was a connection between the model of independent variables and consumer behavior towards online food delivery services during the pandemic. The hypotheses in this study are focused on perceived ease of use, time savings orientation, convenience motivation, protection, and privacy, all of which can influence customers behavioral intentions, particularly during pandemic crisis. Meanwhile, the sampling method that will be in use in this research was the non-probability sampling technique, which was a simple randomly sampling consumer with 211 respondents who age 18-41and above that contributed to this research. The researcher was used students, employed, self-employed and unemployed to be their respondents. All the questionnaire was distributed via online by using google form. The data was collected by using questionnaire and quantitative data and then this research will use SPSS and Smart PLS to collect and combine the data to get the result.

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Khan, Muntaha. "Impact of Online Purchase of Food Items on Diet Pattern of Adults between 25-35 Years of Age in Central Mumbai." International Journal for Research in Applied Science and Engineering Technology 9, no. VII (July 10, 2021): 447–53. http://dx.doi.org/10.22214/ijraset.2021.36365.

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In the context of online purchasing of Grocery and other food items it was observed that the major advantage was the ability to purchase things from any location at any time with convenience and reduced use of time which made it more practical than visiting stores and very easy. Objectives:- To know the type and quantity of food purchased online and assess the effect of online food purchasing on body composition and Body Mass Index. Methodology:- The respondents being studied belonged to the age group of 25-35 years, the samples were selected by purposive random sampling. The number of participants were 100. Food frequency questionnaire was the tool used and The frequency of the food products that the participants purchase online and consume included categories such as groceries, frozen food, canned foods, ready to cook meals, packaged foods, chocolates and candies, desserts, jams and conserves, beverages, fast food. Results:- It was observed from BMI (Body Mass Index) that 23% of the participants were overweight and 51% of were Pre obese indicating that their consumption of processed energy dense food was high. It was observed that more than (50%) participants preferred to Purchase food items online on a monthly basis and (28%) preferred it on a weekly basis. Thus Indicating that the participants are used to purchasing food items online and find it more convenient Than offline shopping. When BMI was correlated with the frequency of Online purchase of food items it was not significant (p-value=0.29). Also participants mostly preferred to purchase Fast food (34%) online followed by Grocery (29%) on the other hand the least purchased food item Was frozen food indicating that the consumption of Frozen food is not much. The difference in Percentage of Body Mass Index (BMI) in relation to the purchase of groceries and other food items was not significant (p-value= 0.43). It was also noted that (41%) of the participants gained weight after purchasing food items online however there was no significant relation in the BMI and weight status of the respondents.

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Pu, Xujin, Jingyi Chai, and Rongtao Qi. "Consumers’ Channel Preference for Fresh Foods and Its Determinants during COVID-19—Evidence from China." Healthcare 10, no. 12 (December 19, 2022): 2581. http://dx.doi.org/10.3390/healthcare10122581.

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The public has been experiencing unprecedented challenges during the COVID-19 pandemic for the past two years. Government measures, such as improvements in offline markets and the encouragement of contactless e-commerce use, have been taken to abate the spread of infection. This study explored whether public channel preferences for fresh foods have changed and aimed to identify potential determinants. Data from 10,708 consumers were obtained by issuing questionnaires, and the binary logic measurement model was used for the empirical analysis to study the core factors that determine consumers’ choice of online and offline purchase channels for fresh food. The results show that, from the perspective of consumers’ personal behavior, consumers who do not pay attention to online evaluations and consumers who do not buy products based on their purchase experience have increased the frequency of online fresh food purchases during the epidemic. Food safety also significantly affects consumers’ choices of purchase channels. Consumers who believe that online fresh foods are safer prefer to purchase fresh food online. Among the factors affecting the performance of online fresh food, consumers concerned about food safety increased the frequency of online purchases, while consumers concerned about the reputation of the platform decreased the frequency of online purchases. These findings can help online and offline retailers better understand consumer needs and then determine their marketing strategies.

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Wyse, Rebecca, Jacklyn Kay Jackson, Tessa Delaney, Alice Grady, Fiona Stacey, Luke Wolfenden, Courtney Barnes, Matthew McLaughlin, and Sze Lin Yoong. "The Effectiveness of Interventions Delivered Using Digital Food Environments to Encourage Healthy Food Choices: A Systematic Review and Meta-Analysis." Nutrients 13, no. 7 (June 30, 2021): 2255. http://dx.doi.org/10.3390/nu13072255.

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Digital food environments are now commonplace across many food service and retail settings, influencing how the population orders and accesses foods. As such, digital food environments represent a novel platform to deliver strategies to improve public health nutrition. The purpose of this review was to explore the impact of dietary interventions embedded within online food ordering systems, on user selection and purchase of healthier foods and beverages. A systematic search of eight electronic databases and grey literature sources was conducted up to October 2020. Eligible studies were randomized controlled trials and controlled trials, designed to encourage the selection and purchase of healthier products and/or discourage the selection and purchase of less-healthy products using strategies delivered via real-world online food ordering systems. A total of 9441 articles underwent title and abstract screening, 140 full-text articles were assessed for eligibility, and 11 articles were included in the review. Meta-analysis of seven studies indicated that interventions delivered via online food ordering systems are effective in reducing the energy content of online food purchases (standardized mean difference (SMD): −0.34, p = 0.01). Meta-analyses including three studies each suggest that these interventions may also be effective in reducing the fat (SMD: −0.83, p = 0.04), saturated fat (SMD: −0.7, p = 0.008) and sodium content (SMD: −0.43, p = 0.01) of online food purchases. Given the ongoing growth in the use of online food ordering systems, future research to determine how we can best utilize these systems to support public health nutrition is warranted.

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Ms. Meenu Garg and Dr. Bhoomi Gupta, Tarun Garg. "Food Ordering Web Application for the Fitness freaks." International Journal for Modern Trends in Science and Technology 6, no. 12 (December 18, 2020): 449–54. http://dx.doi.org/10.46501/ijmtst061286.

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The online food ordering system provides conveniencefor the customers. It overcomes the disadvantages of the traditional queuing system. This system increases the takeaway of foods than visitors. Therefore, this system enhances the speed and standardization of taking the order from the customer. It provides a better communication platform. the user’s details are noted electronically. The online food ordering system set up menu online and the customers easily places the order with a simple mouse click. also with a food menu online you can easily track the orders, maintain customer's database and improve your food delivery service. This system allows the user to select the desired food items from the displayed menu. The user orders the food items. The payment can be made online or pay-ondelivery system. The user’s details are maintainedconfidential because it maintains a separate account for each user. An id and password is provided for each user. Therefore it provides a more secured ordering.

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Kobez, Morag. "The Illusion of Democracy in Online Consumer Restaurant Reviews." International Journal of E-Politics 7, no. 1 (January 2016): 54–65. http://dx.doi.org/10.4018/ijep.2016010104.

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Food has long served as a form of cultural capital, and historically it was an elite few food critics who held the power to ascribe status to dining experiences. The rise of social and digital media arguably allows anybody to adopt the role of critic. Lowered barriers associated with digital technologies, coupled with the contemporary ‘foodatainment' boom have opened the floodgates for amateurs to weigh into the critical culinary discourse. The tendency for contemporary high-status dining experiences to include casual, rustic and simple foods suggests that the age of food snobbery is in the past. However, this notion of ‘omnivorousness' can be viewed as an alternative means of establishing rules surrounding high-status foods. Johnston and Baumann's US research reveals two frames used in food writing to valorise foods in an omnivorous age: authenticity and exoticism. In this project, Johnston and Baumann's methodology is developed and applied to Australian professional and amateur reviews. Results show that Australian professional reviews frequently employ frames of distinction whereas amateur reviews do not; it concludes that the contribution by amateurs to the critical culinary discourse is limited.

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Rajvanshi, Sushant. "Exploring the Motivation, Benefits, and Issues for Adopting Online Food and Ordering Food." International Journal for Research in Applied Science and Engineering Technology 11, no. 1 (January 31, 2023): 798–803. http://dx.doi.org/10.22214/ijraset.2023.48604.

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Abstract: Online food delivering system is the process where various restaurants and food outlets deliver their foods and drinks according to the demand of the customer and give the maximum customer satisfaction and quality service. Although, there are various factors that depends on demand and supply and what goes in the customer’s mind. What motivates the customers, what benefits they will be having by ordering food online and what are the issues they face while adoption online food and ordering it. This paper will provide information of such factors. It is discussed what are the biggest reasons for same, how people achieve the benefits. How and where people face the issues and how can we solve it. In times of outbreak of Covid-19, technology helped in different ways. One of them was to deliver food to people in those tough times when people were sick, could not go out of their houses and protecting themselves and others as well. Hassle-free online payment made the things easier and still doing the same.

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Song, Cen, Qing Yu, Esther Jose, Jun Zhuang, and He Geng. "A Hybrid Recommendation Approach for Viral Food Based on Online Reviews." Foods 10, no. 8 (August 4, 2021): 1801. http://dx.doi.org/10.3390/foods10081801.

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Nowadays, there are many types of viral foods and consumers expect to be able to quickly find foods that meet their own tastes. Traditional recommendation systems make recommendations based on the popularity of viral foods or user ratings. However, because of the different sentimental levels of users, deviations occur and it is difficult to meet the user’s specific needs. Based on the characteristics of viral food, this paper constructs a hybrid recommendation approach based on viral food reviews and label attribute data. A user-based recommendation approach is combined with a content-based recommendation approach in a weighted combination. Compared with the traditional recommendation approaches, it is found that the hybrid recommendation approach performs more accurately in identifying the sentiments of user evaluations, and takes into account the similarities between users and foods. We can conclude that the proposed hybrid recommendation approach combined with the sentimental value of food reviews provides novel insights into improving the existing recommendation system used by e-commerce platforms.

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Mayanti, Yuni. "Sistem Informasi Akuntasi pada Penjualan Online Frozen Food di Bandung (Studi Kasus Penjualan Online Frozen Food Nepikabeku)." Portofolio: Jurnal Ekonomi, Bisnis, Manajemen, dan Akuntansi 18, no. 2 (January 29, 2022): 60–77. http://dx.doi.org/10.54783/portofolio.v18i2.215.

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This article aims to find out how the accounting information system for frozen food online sales in Nepikabeku. The research method used is a qualitative method with an observation approach and direct interviews. The data presented is in the form of a descriptive narrative that seeks to clearly describe the events related to the accounting information system on frozen food online sales in Nepikabeku. The data analysis technique was carried out by means of the researcher's interpretation of the data obtained and data reduction by drawing conclusions. The results and discussion show that based on the results and discussion, the author can conclude that the accounting information system on frozen food online sales in Nepikabeku has not been noticed because the business has just been initiated so that the recording is done manually. However, recording is not carried out routinely so that sometimes there are missed records or records that are not in accordance with sales, causing discrepancies. For this reason, it requires procedures from the cycle of cash receipts, cash payment, inventories, salary and human resources as well as the presentation of financial reports as well as documents and internal controls to help Nepikabeku's business continuity be better.

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Kumgliang, Oranich, and Anon Khamwon. "Antecedents of brand advocacy in online food delivery services: An empirical investigation." Innovative Marketing 18, no. 3 (September 15, 2022): 136–48. http://dx.doi.org/10.21511/im.18(3).2022.12.

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Building a solid relationship between a brand and customers has become increasingly prevalent in a firm’s marketing strategy. It has led to a broader and deeper exploration of developing customer relationships by industry practitioners and academic researchers. Drawing on the marketing literature, this empirical study speculates on the possible mechanism underlying the process of building brand advocacy with consumers in online food delivery services. The data were collected from 562 respondents through online questionnaires from consumers of food delivery platforms in Bangkok and Metropolitan areas, Thailand. The survey data were analyzed using Structural Equation Modeling (SEM) to verify the model. The findings indicated the relationship between customer experience quality (brand experience, service experience, and post-purchase experience), brand leadership (perceived quality, perceived innovativeness, perceived value, and perceived popularity), relationship quality (trust, satisfaction, and commitment), and brand advocacy (recommendation, purchase intention, and brand defending). Regarding the investigation, customer experience quality positively affects brand leadership and relationship quality, which, in turn, mediated the pathway from customer experience quality to brand advocacy. The model explained 72% of the variance in brand advocacy. The study recommends that practitioners consider these findings when designing marketing strategies for online platforms.

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Barnet, Katherine, and Sharmila Pixy Ferris. "Brand Loyalty and Online Brand Communities." International Journal of Online Marketing 6, no. 3 (July 2016): 50–61. http://dx.doi.org/10.4018/ijom.2016070104.

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This research explores the use of the online social media network Pinterest in brand-to-consumer engagement and brand loyalty. The basis of the study was formed upon previous research on brand loyalty, online brand communities, brand experiences, and emotional connections to brands. Brand loyalty is defined in this study as pins, likes, or comments on a post by one of three food brands: Cooking Light, Food Network, and Kraft Foods. Content analyses were conducted over a two-week period to observe the number and types of posts by the three brands and the interaction with their Pinterest followers. It was found that consumers who engage with brands on social networks sites, such as Pinterest, do have positive brand experiences, which has been previously linked to increased brand loyalty.

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Nasir, Nur Syakinah Abdul, Nurul Labanihuda Abdull Rahman, Hasyeilla Abd Mutalib, and Rabeatul Husna Abdull Rahman. "Bibliometric Analysis of Online Food Delivery Service." 13th GLOBAL CONFERENCE ON BUSINESS AND SOCIAL SCIENCES 13, no. 1 (June 16, 2022): 1. http://dx.doi.org/10.35609/gcbssproceeding.2022.1(70).

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Due to the COVID-19 pandemic, some restaurants have had to adapt their business models to include innovative online food delivery (OFD) services (Gavilan et al., 2021). Customers are becoming more accustomed to utilising apps to order meals from their cellphones (Valley et al., 2022). Food delivery services have developed as a new trend in the food and beverage business as technology has advanced in the twenty-first century. People can now order food by simply pressing a button (Aryani et al., 2022). Food delivery platform operators have developed a new technological model for food delivery services that allows customers to use a mobile app to connect with a variety of local eateries and food providers. The COVID-19 epidemic and shutdown had an impact on small eateries and businesses during and after the outbreak. The Malaysian Ministry of Higher Education has cautioned students not to leave their existing residence within 24 hours of the announcement since the first MCO. Many students were stuck in university dorms and nearby non-residential rental housing areas. As a result, students always use the online food delivery service (OFD) to save time. Food Panda, Grab Food, Lalamove, and other online food delivery services are among the options. Keywords: Bibliometric Analysis, Scopus Database, VOS Viewer, Online Food Delivery

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N.L., Dr Balasudarsun, Dr Sathish M., Dr Venkateswaran P.S., Dr Rameshwaran Byloppilly, Sonal Devesh, and Dr Mohd Naved. "Predicting Consumers' Online Grocery Purchase Intention Within Middle-Class Families." Webology 19, no. 1 (January 20, 2022): 3620–42. http://dx.doi.org/10.14704/web/v19i1/web19239.

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The goal of this study was to explore the factors that affect Generation Y's purchasing intentions to the fast-food industry in India. In the fast-food sector, purchasing intentions today are a significant component of long-term corporate sustainability. In addition, in comparison with other competitive markets, buying intentions are critical; thus, the fast-food industry must resolve this problem. In this report, the main determinants for the purchasing of Generation Y students in the Fast Food Industry in India were established. A total of 313 surveys were distributed with a response rate of 91 percent using the quantitative approach in this sample. Another goal of this study was to provide fast-food restaurants with valuable insights into how to perceive customers' purchasing intentions. By knowing the main buying determinants in the fast-food industry, leaders and managers from local fast-food restaurants in India will boost customers' experiences, overcome their problems and eventually achieve a high-quality market.

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Pereira, Leandro, José Pedro Santos, Álvaro Lopes Dias, Renato Lopes Da Costa, and Catarina Vasconcelos. "Online influencers: healthy food or fake news." International Journal of Internet Marketing and Advertising 15, no. 2 (2021): 149. http://dx.doi.org/10.1504/ijima.2021.10036967.

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Rahmaningtyas, Avivah, Slamet Hartono, and Any Suryantini. "Factors Affecting Online Purchasing Of Local Food." Agro Ekonomi 28, no. 2 (December 17, 2017): 189. http://dx.doi.org/10.22146/jae.26129.

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The purpose of this research are to analyze which factors can influence Indonesia’s consumer intention to buy local food by online and whether the intention can affect to purchasing decision or not. This research used Partial Least Square (PLS) as data analysis with significance level 5%. There are several requirements to fulfil the criteria of data anlaysis, they are convergent validity, discriminant validity, and composite reliability. The result is all of three requirement is achieved. Bootstrapping analysis was used to examine the significance and verify the hypotheses. There were five independent variables and two dependent variables. The independent variables were perceived usefulness, perceived ease of use, perceived trust, perceived risk, and perceived price. The dependent variables were intention to buy and purchasing decision. There are two variables which are significance towards intention to buy, they are perceived risk and perceived price. Perceived risk is significance and consistent with the theory which has negative effect towards intention to buy, while perceived price is significance and has positive effect towards intention to buy. Perceived usefulness, perceived ease of use, and perceived trust are not significant toward intention to buy. Variables intention to buy is intervention variable which affect significantly towards purchasing decision. R-square score for intention to buy is 30.5% while r-square score for purchasing decision is 25.9%.

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Vasconcelos, Catarina, Renato Lopes Da Costa, Álvaro Lopes Dias, Leandro Pereira, and José Pedro Santos. "Online influencers: healthy food or fake news." International Journal of Internet Marketing and Advertising 15, no. 2 (2021): 149. http://dx.doi.org/10.1504/ijima.2021.114334.

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Chirag Dave, Anupama, and Rinky Trivedi. "Predicting Youngster’s Attitude towards Online Food Delivery." International Research Journal of Business Studies 12, no. 3 (December 20, 2019): 289–99. http://dx.doi.org/10.21632/irjbs.12.3.289-299.

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Gunden, Nefike, Cristian Morosan, and Agnes L. DeFranco. "Consumers’ persuasion in online food delivery systems." Journal of Hospitality and Tourism Technology 11, no. 3 (September 24, 2020): 495–509. http://dx.doi.org/10.1108/jhtt-10-2019-0126.

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Purpose This study aims to develop and validate a conceptual model that explains consumers’ persuasion by the information available on online food delivery systems (OFDS). The study validated consumers’ price savings orientation as an antecedent of two types of browsing behaviors (utilitarian and hedonic). Browsing and social influences were examined as predictors of persuasion. Design/methodology/approach A literature review was conducted to determine constructs that constituted the best conceptual model for this study. To test the model, an online instrument was developed, and data were collected with the help of a global marketing panel company from 333 consumers who have used OFDS. Confirmatory factor analysis and structural equation modeling were used to test the hypotheses of the model. Findings The study found that consumers’ price savings orientation strongly influenced both types of browsing. However, while utilitarian browsing did not influence consumers’ persuasion, hedonic browsing and social influence were strong predictors of persuasion. Research limitations/implications Given the uniqueness of the study that stems from its task-technology context and the type of product being purchased, this study advances the literature in hospitality information technology, especially in the relatively neglected foodservice information technology area. The study also provides implications for both restaurants and OFDS as critical stakeholders in this important area. Originality/value To the best of the authors’ knowledge, this is the first study to examine consumers’ persuasion in a food-service online retail context. This study is also the first to examine both types of browsing as distinct constructs in hospitality and to explain their differential role in persuasion.

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Furey, Sinéad, Christopher McLaughlin, Emma Beacom, Ursula Quinn, and Dawn Surgenor. "What predicts food insecurity? An online survey." Lancet 394 (November 2019): S41. http://dx.doi.org/10.1016/s0140-6736(19)32838-7.

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Journal articles on the topic 'Food online'

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