Relevant bibliographies by topics / Online food ordering applications

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Online food ordering applications'

Author: Grafiati
Published: 13 June 2021
Last updated: 13 February 2022

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Journal articles on the topic "Online food ordering applications"

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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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Srinivasan, K. R., and T. P. Ramprasad. "An Economic Study on Factors that Influencing and Level of Satisfaction Towards Online Food Ordering in Madurai City." Shanlax International Journal of Economics 9, no. 2 (March 1, 2021): 77–82. http://dx.doi.org/10.34293/economics.v9i2.3790.

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In modern era every one in the family exposed to western culture they prefer to order foods from favourite restaurants through online applications like swiggy, Zomato, food panda etc., Generally, people consume food from hotels which takes a lot of time for it delivery. The time factor will be more when people going to restaurants and buy foods and cost will also be more. This study is conducted to study the consumer satisfaction towards online food ordering using online applications, how it bridges the gap between the consumer and the hotels. In this study an attempt has been made to analyse the factors influencing consumers to buy food through food ordering applications and their satisfaction level towards those applications. Sample of 45 has been selected on the basis of simple random sampling. Questionnaire has been used to collect primary data from the respondent. SPSS has been used to test statistical viability of the study.
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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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Hasanah Harahap, Laila Apriani, Evawany Aritonang, and Zulhaida Lubis. "The Relationship between Type and Frequency of Online Food Ordering With Obesity in Students of Medan Area University." Britain International of Exact Sciences (BIoEx) Journal 2, no. 1 (January 3, 2020): 29–34. http://dx.doi.org/10.33258/bioex.v2i1.109.

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Online food ordering is a food delivery service through applications that are obtained quickly and safely. This is related to obesity. This type of research uses a descriptive type of study, with a cross sectional study design. This research was conducted at Medan, Medan University with 83 samples taken using purposive sampling method. The data used are primary data obtained based on measurements of student weight and height, recall and food frequency are analyzed by chi- square test. The results of the study showed that there was a correlation between the frequency of online food ordering with obesity (p <0.001) and there was no correlation between the types of food and obesity (p = 0.099) in the students of Medan Area University. To deal with the problem of obesity, it is easy to get access to online food ordering.
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Et. al., Dr K. Subrahmanyam,. "ONLINE TABLE RESERVATION WITH PRE-ORDERING." Turkish Journal of Computer and Mathematics Education (TURCOMAT) 12, no. 4 (April 10, 2021): 1316–21. http://dx.doi.org/10.17762/turcomat.v12i4.1197.

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Online Table Reservation System is aweb-based solution for a Restaurant’s Pre-Ordering module; automation and digitalization of table reservation process along with pre-ordering of food and parking spot allocation. This system would allow restaurants to increase the scope of business and save a lot of time with table reservations as previous bookings are open. The system also makes it possible to quickly and easily control an online menu that customers can search and use with only a few clicks to place orders. Recommendations would be based on user activation and specifications. A new user would be recommended of the restaurants available best sellers while a regular would be recommended based on their previous food selections. Their starter and other food selections would also raise recommendations. The table will be reserved along with a parking space on the appropriate time-slot so that users do not face inconvenience. Using this system as a building block, we can develop a smartphone-compactable software application
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Fang, Shuo Jin, Ke Ji Mao, and Jian Shen. "The Design and Implementation of Online Meal Ordering System." Advanced Materials Research 562-564 (August 2012): 1630–33. http://dx.doi.org/10.4028/www.scientific.net/amr.562-564.1630.

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With the upgrading of information industry and the development of Internet, different kinds of network applications are available to thousands of families. E-commerce, which is a new consumption mode based on Internet, emerges and spreads rapidly. Nowadays, people are care about food safety and convenience, and are so busy that the best choice for having meal is home delivery. Therefore, design a restaurant online meal ordering system is significantly important for people. This paper focuses on the design and implement of the online meal ordering system.
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Izzati, Berlian Maulidya. "Analysis of Customer Behavior in Mobile Food Ordering Application Using UTAUT Model (Case Study: GoFood Application)." International Journal of Innovation in Enterprise System 4, no. 01 (January 31, 2020): 23–34. http://dx.doi.org/10.25124/ijies.v4i01.45.

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One of the mobile application technologies that popular and enjoying extraordinary success in Indonesia is GoJek application. One of many services in gojek app is called go-food. Go-food provides food online service delivery that has three main users. There are merchants, gojek drivers, and customers. Many online food ordering applications have developed, and various issues have occurred, but there has not been much research on the topic. This research is using quantitative methods. Tools to get data is a questionnaire of 60 respondents. The results are validation data and structural model calculation use Smart PLS tools. From the measurement results, there are two variables that have a positive and significant effect (with a t-statistic score> 1.65) on the user's intention to use GoFood, namely the Social Influence and Perceived Control variables. There also performance expectancy, effort expectancy, and facilitating condition variables that have a negative effect (with a t-statistic score <1.65) on the user's intention to use the GoFood application.
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Leung, Xi Y., and Han Wen. "How emotions affect restaurant digital ordering experiences: a comparison of three ordering methods." Journal of Hospitality and Tourism Technology 12, no. 3 (June 18, 2021): 439–53. http://dx.doi.org/10.1108/jhtt-05-2020-0117.

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Purpose The purpose of this study is to examine the role of consumption emotion in the digital food-ordering experience by comparing the performances of the three digital ordering methods in an experimental design. Design/methodology/approach A research model was developed based on the Feelings-as-Information (FaI) theory and the expectancy-disconfirmation theory. A 3 × 2 between-subjects lab experiment was conducted to compare the three digital ordering methods (online, mobile or chatbot) in two different types of restaurants (quick-service or full-service). Findings The results indicate that the chatbot ordering method evoked more negative emotions and less positive emotions than the other two methods. The online ordering method worked the best for quick-service restaurants, whereas the mobile ordering method was most suitable for full-service restaurants. Both positive and negative emotions (comfort and annoyance) significantly mediated the relationships between the ordering method and internal responses (satisfaction and behavioral intention). Only one negative emotion (anger) significantly mediated the relationship between the ordering method and order amount. Originality/value This is the first study that attempts to explore and compare consumers’ emotional responses resulting from restaurant digital ordering experiences in the context of the three food-ordering methods. The use of the FaI theory strengthens the theoretical foundation of research on emotion in the hospitality field. This study also pioneers the application of chatbot technology in the restaurant industry.
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Wijaya, Viany Revita, Grace Irene Warouw, and Sienny Thio. "PERBEDAAN CUSTOMER SERVICE EXPERIENCE PADA GENERASI Y DAN GENERASI Z DALAM MELAKUKAN PEMESANAN ONLINE FOOD DELIVERY MELALUI APLIKASI GO-FOOD." Journal of Indonesian Tourism, Hospitality and Recreation 2, no. 2 (October 1, 2019): 154–64. http://dx.doi.org/10.17509/jithor.v2i2.20982.

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ABSTRAKPenelitian ini bertujuan untuk mengetahui customer service experience dari generasi Y dan generasi Z serta melihat apakah terdapat perbedaan pada dua generasi tersebut dalam melakukan pemesanan online food delivery melalui aplikasi GO-FOOD yang dilihat dari faktor psikologis dan faktor fungsional. Penelitian kuantitatif digunakan dalam penelitian ini dengan menyebarkan kuesioner kepada 145 responden generasi Y dan 128 responden generasi Z di Surabaya. Selanjutnya, data diolah dengan menggunakan analisa statistik deskriptif dan independent sample t-test untuk mengetahui apakah terdapat perbedaan signifikan dari dua generasi tersebut dalam melakukan pemesanan makanan secara online. Hasil penelitian menunjukkan bahwa hanya “trust” dan “value for money” yang merupakan sub-variabel dari faktor psikologis yang memiliki perbedaan yang signifikan antara generasi Y dan Z. Kata Kunci : Customer service experience, generasi Y, generasi Z, online food delivery. DIFFERENCES IN CUSTOMER SERVICE EXPERIENCE BETWEEN GENERATION Y AND GENERATION Z IN ORDERING FOOD SERVICE DELIVERY USING GO-FOOD APPLICATION ABSTRACTThis research aims to investigate customer service experience of generation Y and generation Z and to examine differences between the two generations in ordering online food delivery using GO-FOOD application from the perspective of psychological dan functionality factor. Quantitative research was employed in this paper by distributing questionnaires to 145 respondents of generation Y and 128 respondents of generation Z in Surabaya. Then, data was processed using descriptive statistics analysis and independent sample t-test in order to investigate whether there is a significance difference between the two generations in ordering online food delivery. The result of this research shows that only “trust” and “value for money” which are sub-variables of psychological factor have significantly difference between generation Y and generation Z.Keywords : Customer service experience, online food delivery, x generation, y generation
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Ganeshwari, M. "An Empirical Study on Factors Influencing Customers to Order Food Online through Food Delivery Apps." Shanlax International Journal of Management 9, no. 1 (July 1, 2021): 20–24. http://dx.doi.org/10.34293/management.v9i1.3828.

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The Indian start-ups are finding that their secret ingredient for fulfillment in life is indeed, food. There are too many players today fighting to win the consumers heart literally through their bellies. Food technology is that the flavour of the season for Indian start-ups. But contrary to public opinion, it’s not about IT but innovation within the food experience provided to the buyer using real food technology. Indian food delivery market is valued at 15 billion dollars and set for an exponential growth. Food delivery has become a competitive market in India. The expansion of online food ordering delivery platform by mobile apps has made businessmen awake and notice. The number of the favored food hubs like Swiggy, Uber EATS, Zomato, FoodPanda and other similar apps are feeding the planet online and making profits. The target of the study is to analyse the factors influencing customers to order food online through food delivery apps. Chi- Square is employed to analyse the target of the study. From the study, it’s found that the bulk of the respondents (57.8%) accept that there’s difficulty in using the appliance. Thus, the web food delivering application should initiate some ideas for the convenience of the users. The super senior citizens aren’t ready to adapt to the changing trends and technologies in modern food ordering systems. Thus, awareness should be created among them.
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Dissertations / Theses on the topic "Online food ordering applications"

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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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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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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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TRAN, TU-ANH, and 陳秀英. "The comparison study of Taiwan and Vietnam Online Food Ordering App marketing decision." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/8c28ff.

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碩士
德明財經科技大學
行銷管理系
107
Increasing popularity of smartphones, the online ordering service App have emerged. This study mainly analyzes the decisions that affect consumers' choice of online ordering Apps. This paper firstly Applies the service marketing 7Ps theory as the framework to collect relevant data and analyze by Entropy weight and TOPSIS method. Examining four Taiwan's online Apps and three Vietnam's online Apps. The results showt: In Taiwan the priority sequence are: Deliveroo, Ubereats, FoodPanda and honestbee; In Vietnamese the priority seuence are: Grabfood priority, followed by Loship and Now. The results of this study hope to help the Internet-based food App related companies in Taiwan and Vietnam as a reference for providing service decisions. Keywords: Online Food Ordering App, Entropy, TOPSIS, 7P marketing mix .
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Chen, Hui-Ping, and 陳惠屏. "The Driving Success Factors of the Online Food Ordering System - Empirical Evidence from the UTAUT Model." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/48323125078351050034.

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碩士
國立中興大學
科技管理研究所
103
People’s desire of dining out is on the rise; however, the busy lifestyles significantly reduce their willingness to go out and eat. The situation has left a gap in the demand for the online ordering platform. This paper aims to explore the success factors of the online food ordering platform as well as how to maintain customer loyalty based on the Unified Theory of Acceptance and Use of Technology (UTAUT) model and Grounded Theory (GT). The research conducted personal interview with eight respondents using age, gender, education and marital status as moderating variables to investigate individuals’ adoption of the online food ordering service and then analyze the content with grounded theory. The result encourages the platform owner to engage with different social channels such as blogs and online communities in order to increase the visibility of the company. Furthermore, speedy delivery service is the key in maintaining customer loyalty, while utilizing a competitive price model in bringing customers to order food online. With the growth of mobile technology and people dining out, online ordering application becomes the trend of the new generation. A variety of restaurants are pushing for a slick and easy-to-use interface for their online food ordering platform, while attracting customers with alluring food items and live reviews. Thus, the platform would enhance user experience and drive sales and conversions.
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CHUN, XIN-XIAN, and 陳欣憲. "The effects of online service quality, perceived benefits, perceived values on satisfaction:Mcdonald's electronic food ordering sytem." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/35166967574084993810.

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碩士
南臺科技大學
餐旅管理系
105
The rise of information technology has revolutionized traditional consumer behavior patterns. Consumers not only can enjoy the convenience provided by online shopping, but can also engage in online shopping activities in real time by connecting to applications on their smartphones via mobile networks. In the early development of network information, companies mainly adopted the business approach that featured web merchandizing and low prices. However, this business approach may be potentially lacking in customer service because customers have increasing needs for electronic systems and online service quality can provide sources of unexpected additional benefits in addition to values that customers expect. Ensuring customer satisfaction and repeated use is the only way to gain ground and win customers in a highly competitive market environment. The purpose of this study was to investigate the relationships between ‘online service quality’, ‘perceived values’, ‘perceived benefits’, ‘customer satisfaction’, ‘customer loyalty’ and ‘website experience’ associated with electronic food ordering systems and used ‘website experience’ as an intervening variable for examining the relationship between perceived values and customer satisfaction. A case study was also conducted on McDonalds’ electronic food ordering system for empirical analysis. This study was based on a survey that used random sampling and was of a two-stage design. For the pretest, the items in each scale of the questionnaire were validated using validation factor analysis. Then, the survey was formally conducted using paper-based and online questionnaires. This was followed by model verification and causal path analysis using factor analysis and structural equation modeling. The results showed significant positive effects of online service quality on perceived values and benefits. Perceived benefits and perceived values positive influence on customer satisfaction. Website experience positively affects customer satisfaction. Significant intervention effects of experience on the relationship between perceived values and customer satisfaction. Perceived values negative effect on customer royalty. Perceived benefits nonsignificant effect on customer royalty. nonsignificant effects of experience on the relationship between perceived values and customer royalty. Finally, findings and management connotations are presented based on the empirical results of this study and suggestions are provided for directions of further research.
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Conde, Beatriz Jóia Serrasqueiro de Sousa. "How to influence the customer journey: the role of information on mobile food ordering applications." Master's thesis, 2021. http://hdl.handle.net/10362/112797.

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Dissertation presented as the partial requirement for obtaining a Master's degree in Statistics and Information Management, specialization in Marketing Research and CRM
As the evolution in Internet technology eases the e-commerce development, the behaviour of both customers and firms is changing in multiple industries. In the restaurant context, the availability of online technology enables customers to order the food through restaurant websites (Restaurant-to-Consumer delivery) or via online food delivery businesses (Platformto- Consumer delivery). Considering the accelerated competition in the food service industry and the popularity and general acceptance of food delivery applications, it becomes necessary for firms to know how to improve the customer experience in this new business model. This study aims to determine how to influence the customer journey in the Platform-to-Consumer segment of online meal delivery services in Portugal. It intends to discover how available information can influence customers’ intention to use mobile food delivery platforms in the pre-purchase stage and to explore the potential of personalized information to improve customer satisfaction with these services in the post-purchase stage. An exploratory research was conducted using PLS-SEM. The findings unveiled that two types of available information – firm-generated information and online customer reviews – have a positive influence on the behavioral intention to use mobile food ordering applications. Additionally, the results show that different web personalization strategies, namely content personalization, functional personalization and system-initiated personalization, are useful tools to create customer satisfaction with this type of platforms. Moreover, this research not only contributes to filling the gap regarding mobile meal delivery services, providing a more comprehensive framework of customer behavior toward mobile food delivery platforms, but also adds to the personalization research by identifying and testing a range of Web personalization strategies.
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Cao, Jin-Yan, and 曹金燕. "The Study of the O2O Business Model of Catering Service: Using Online Food Ordering & Deliver as an Example." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/cd7v28.

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碩士
東海大學
企業管理學系碩士班
103
As a result of the rise of Groupon, the Online to Offline (O2O) commerce has been seen as the new opportunity to the offline companies, especially catering service. O2O is a combination of the physical channels and virtual channels. Through the O2O, a company could find online customers, and bring them into the offline stores, to improve their offline performance. With the trend of smart mobile phones, company use not only website, but also APP, QR-Code, NFC as the media of O2O commerce. In this study, the O2O commerce in Catering Service is the major research area. The literature review includes O2O commerce, Catering Service and Business Model. Using the secondary analysis, interview and case study as the research methods. According to the result of qualitative research, this study collate the different types of Catering Service using the O2O commerce. It is also found that most customers accept the O2O models of Catering Service. Purchasing coupons online and ordering food and delivery online, are the most popular types of catering service with O2O. This study recommend Catering Service Companies join O2O commerce is to cooperate with the Platform Company, as the result of saving cost and improving efficiency.This study provides to the catering industry, academic and the other domain as the reference of future development.
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Dolibog, Alina Emilie. "A case on food delivery transformation in Lisbon and Berlin : the effect of digital adoption on consumer online purchasing behavior." Master's thesis, 2020. http://hdl.handle.net/10400.14/31298.

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With the increase of convenience service offers responding to shifting consumer demands, online food delivery has gained relevance in recent years, and just now receives accelerated importance due to the COVID-19 pandemic. This work illustrates technological and cultural differences regarding food between the capitals of Portugal and Germany. Restaurants in Lisbon and Berlin need to realize the existential meaning of (digital) changes in consumer behavior concerning new generations of customers who grow up as digital natives, especially in the current crisis. Third-party online ordering platforms might take advantage of consumers’ faster food and digital adoption in the long run. Convenience was found to be a critical driver of shifts in consumers’ online food ordering behavior. This research examines effects for Portuguese and German digital natives in Lisbon and Berlin. Therein, it studies the direct impact of personal digital maturity on third-party online ordering maturity, third-party online ordering overall enjoyment, online shopping maturity, and online shopping spending. Further, the moderating effect of Hofstede’s individualism dimension, as well as the mediating effect of online shopping enjoyment, are explored. Results indicate that digital maturity has an impact on all variables except online shopping spending. Therein, highly digitally mature respondents show higher frequencies of third-party online ordering and online shopping, as well as higher enjoyment of third-party online ordering. Individualism significantly moderates the effect for online shopping spending. It is found that highly digitally mature Germans spend more money than Portuguese. Online shopping enjoyment mediates the impact for all dependent variables.
Com o aumento da oferta de serviços de conveniência em resposta às alterações dos padrões de procura, os serviços de entrega de comida na internet ganharam relevância nos últimos anos. A pandemia COVID-19 veio acelerar este processo. Neste trabalho analisam-se as diferenças tecnológicas e culturais relativas a comida entre as capitais de Portugal e Alemanha. Os restaurantes em Lisboa e Berlim devem tomar consciência do alcance das alterações nos padrões de consumo nas novas gerações, que cresceram como nativos digitais. As plataformas de encomenda de comida na internet podem tirar vantagem da adopção cada vez mais rápida de serviços digitais por parte dos consumidores, a longo prazo. Esta investigação estuda o impacto da maturidade digital individual na utilização de serviços de compras na internet, na sua fruição, maturidade e no dispêndio nessas compras. Adicionalmente explora o efeito moderador da dimensão de individualismo de Hofstede, bem como o efeito de mediação da fruição das compras. Os resultados mostram que a maturidade digital tem impacto em todas as variáveis, excepto no dispêndio em compras. Os inquiridos com níveis mais elevados de maturidade digital evidenciam frequências mais elevadas de compras de comida e de compras, bem como uma fruição mais elevada na compra de comida nas plataformas na internet. Conclui-se que o individualismo tem um efeito moderador significativo no nível de dispêndio em compras, que os alemães com maior maturidade digital dispendem mais que os portugueses e que o nível de fruição das compras tem um efeito moderador no impacto das variáveis dependentes.
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Books on the topic "Online food ordering applications"

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Rose, Raquel, and Nicolette Molina. Interventions. Oxford University Press, 2017. http://dx.doi.org/10.1093/med/9780190260859.003.0010.

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Despite the fact that suicide is one of the leading causes of death in the United States, there are currently no US Food and Drug Administration-approved treatments for suicidal behavior. However, interventions that provide potentially effective treatment are available. This chapter explores medications and biological interventions as well as psychosocial, alternative, and app/Internet-based interventions. The section on medications and biological interventions covers clozapine, lithium, and ketamine. The psychosocial intervention section covers dialectical behavior therapy, cognitive–behavioral therapy for suicidal patients (CBT-SP), Collaborative Assessment and Management of Suicidality (CAMS), attachment-based family therapy, and safety planning. The section on alternative and Internet-based interventions covers mindfulness meditation as well as online applications that can act as supplements to traditional treatments. The chapter concludes with a reminder of the importance of suicide risk assessment and clinician self-care in suicide prevention.
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Book chapters on the topic "Online food ordering applications"

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Chin, Ji-Jian, Yvonne Hwei-Syn Kam, and Vik Tor Goh. "Vulnerabilities in Online Food Ordering Website." In Communications in Computer and Information Science, 350–57. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-2693-0_25.

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Gupta, Amar Nath, and Pradnya Chitrao. "A Study of the Effectiveness of Online Marketing Strategies of Packaged Health Food Brands." In ICT Analysis and Applications, 169–81. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-0630-7_17.

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Zhang, Yangmin, Jieyu Wang, and Jingyu Wang. "The Challenges of Online Meal Ordering Platforms: Website Design and Credibility, Customers’ Trust, and Food Safety." In Advances in Intelligent Systems and Computing, 115–25. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-60477-0_13.

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Prabhu, Narayan, and Vishal Soodan. "The Effect of Mobile App Design Features on Student Buying Behavior for Online Food Ordering and Delivery." In Lecture Notes in Computer Science, 614–23. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-60152-2_45.

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Sanandra, Riska Fauzi, and Praveen Balakrishnan Nair. "E-Loyalty Towards Mobile Applications in Online Food Ordering Business Model." In Impact of Globalization and Advanced Technologies on Online Business Models, 264–78. IGI Global, 2021. http://dx.doi.org/10.4018/978-1-7998-7603-8.ch015.

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Within the mobile commerce space across the world, a major visible trend is the usage of mobile apps in food and beverage industry. Despite the rapid interest in mobile apps and their potential marketing effects, there is limited research on the usage of mobile apps as a convincing marketing channel for online food ordering. This study used the Unified Theory of Acceptance and Use of Technology 2 (UTAUT2) as a theoretical foundation to explore the main factors influencing the customers' e-loyalty towards mobile food ordering applications in Indonesia. Quantitative methodology was used, and data from a total of 358 questionnaires were used for analysis. The findings showed that habit along with social influence, performance expectancy, and facilitating conditions has positively influenced customers' e-loyalty towards mobile food ordering apps.
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Nghiêm-Phú, Bình, Thu Hương Kiều, and Thị Thu-Trang Hoàng. "Online Food Ordering in Vietnam." In Handbook of Research on Innovation and Development of E-Commerce and E-Business in ASEAN, 270–88. IGI Global, 2021. http://dx.doi.org/10.4018/978-1-7998-4984-1.ch015.

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This study examines Vietnamese customers' feelings and thoughts about the online food order service recently developed in the country. Through interviews of 21 female customers in the capital city of Hanoi, two categories of customer feelings were identified: positive and negative. The reasons for or causes of these feelings were distributed across the five steps of the order and consumption process: pre-order (information and options), order (order, payment, and cancellation processes), delivery (staff attitude and waiting time), use (food quality and quantity), and post-use (complaint and complaint response). Based on these findings, theoretical implications about online food order services in particular and e-commerce in general are discussed. In addition, practical implications for restaurants, food deliverers, and app developers are proposed.
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Bonabeau, Eric, Marco Dorigo, and Guy Theraulaz. "Ant Foraging Behavior, Combinatorial Optimization, and Routing in Communications Networks." In Swarm Intelligence. Oxford University Press, 1999. http://dx.doi.org/10.1093/oso/9780195131581.003.0006.

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This chapter is dedicated to the description of the collective foraging behavior of ants and to the discussion of several computational models inspired by that behavior—ant-based algorithms or ant colony optimization (AGO) algorithms. In the first part of the chapter, several examples of cooperative foraging in ants are described and modeled. In particular, in some species a colony self-organizes to find and exploit the food source that is closest to the nest. A set of conveniently defined artificial ants, the behavior of which is designed after that of their real counterparts, can be used to solve combinatorial optimization problems. A detailed introduction to ant-based algorithms is given by using the traveling salesman problem (TSP) as an application problem. Ant-based algorithms have been applied to other combinatorial optimization problems such as the quadratic assignment problem, graph coloring, job-shop scheduling, sequential ordering, and vehicle routing. Results obtained with ant-based algorithms are often as good as those obtained with other general-purpose heuristics. Application to the quadratic assignment problem is described in detail. Coupling ant-based algorithms with local optimizers obtains, in some cases, world-class results. Parallels are drawn between ant-based optimization algorithms and other nature-inspired optimization techniques, such as neural nets and evolutionary computation. All the combinatorial problems mentioned above are static, that is, their characteristics do not change over time. In the last part of the chapter, the application of ant-based algorithms to a class of stochastic time-varying problems is investigated: routing in telecommunications networks. Given the adaptive capabilities built into the ant-based algorithms, they may be more competitive in stochastic time-varying domains, in which solutions must be adapted online to changing conditions, than in static problems. The performance of AntNet, an ant-based algorithm designed to adaptively build routing tables in packet-switching communications networks, is the best of a number of state-of-the-art algorithms compared on an extensive set of experimental conditions. Many ant species have trail-laying trail-following behavior when foraging: individual ants deposit a chemical substance called pheromone as they move from a food source to their nest, and foragers follow such pheromone trails.
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Sun, Xuan, Honghui Dong, Ailing Huang, Yanfang Yang, Yong Qin, and Limin Jia. "An Analysis Of The Influential Factors Of The Choice Of The Pattern Of Ordering Cars Online Based On Ism And Ahp." In Machinery, Materials Science and Engineering Applications, 531–38. CRC Press, 2017. http://dx.doi.org/10.1201/9781315375120-91.

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

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Most of the existing research relating to online shopping are focused on the analysis of customers' purchase intention and loyalty, but lack influencing factors on the quality performance of online shopping food. This article introduces the relationship quality, and constructs a model of relationship quality, logistics service quality, information sharing, supplier quality management and quality performance. This is done through an empirical study, taking 145 online food businesses as an example. At the same time, the relationship quality not only has an effect on the quality performance through information sharing, logistics service quality and supplier quality management, but also has an indirect effect on quality performance through information sharing and logistics service quality or information sharing and supplier quality management.
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Ince, Cemal, and Gülmira Samatova. "Smart Applications in Tourism." In Handbook of Research on Smart Technology Applications in the Tourism Industry, 345–70. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-1989-9.ch016.

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

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Saratha, P., G. V. Uma, and B. Santhosh. "Formal Specification for Online Food Ordering System Using Z Language." In 2017 Second International Conference on Recent Trends and Challenges in Computational Models (ICRTCCM). IEEE, 2017. http://dx.doi.org/10.1109/icrtccm.2017.59.

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Shankar Singh, Uma. "MEASURING THE EFFICIENCY OF ONLINE ORDERING AND DELIVERY FACILITY FOR FOOD." In 8th international conference on Management, Economics and Humanities. acavent, 2018. http://dx.doi.org/10.33422/8icmeh.2018.12.37.

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Samsudin, Noor Azah, Shamsul Kamal Ahmad Khalid, Mohd Fikry Akmal Mohd Kohar, Zulkifli Senin, and Mohd Nor Ihkasan. "A customizable wireless food ordering system with realtime customer feedback." In Applications (ISWTA). IEEE, 2011. http://dx.doi.org/10.1109/iswta.2011.6089405.

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Cahyani, Zahita, Rahmat Nurcahyo, and Farizal. "Popularity Analysis of Mobile Food Ordering Apps In Indonesia." In 2020 IEEE 7th International Conference on Industrial Engineering and Applications (ICIEA). IEEE, 2020. http://dx.doi.org/10.1109/iciea49774.2020.9102024.

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Yang, Won Tak, So Yeon Park, Dongjun Suh, and Seonju Chang. "LAMF: Lighting Adjustment for Mood by Food: RFID Based Context Aware Food Ordering and Lighting Control System at Restaurants." In 2013 International Conference on Information Science and Applications (ICISA). IEEE, 2013. http://dx.doi.org/10.1109/icisa.2013.6579498.

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Maghinay, Dhessamine, Christopher Ian Florece, Gabriel Taneza, Paul Jeo Fronda, and Michael N. Young. "A Comprehensive Study on the Effect of Using Online based Drug Ordering Application for Drug Purchasing Optimization." In 2021 IEEE 8th International Conference on Industrial Engineering and Applications (ICIEA). IEEE, 2021. http://dx.doi.org/10.1109/iciea52957.2021.9436736.

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Zhang, Yawen, Seth Spielman, Qi Liu, Si Shen, Jason Shuo Zhang, and Qin Lv. "Exploring the Usage of Online Food Delivery Data for Intra-Urban Job and Housing Mobility Detection and Characterization." In 2020 IEEE Intl Conf on Parallel & Distributed Processing with Applications, Big Data & Cloud Computing, Sustainable Computing & Communications, Social Computing & Networking (ISPA/BDCloud/SocialCom/SustainCom). IEEE, 2020. http://dx.doi.org/10.1109/ispa-bdcloud-socialcom-sustaincom51426.2020.00130.

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El Archi, Sarah, Paul Brunault, Nicolas Ballon, Christian Réveillère, and Servane Barrault. "PERCEIVED SELF-REGULATORY SUCCESS IN DIETING AND ITS CORRELATES AMONG WOMEN WITH FOOD ADDICTION." In International Psychological Applications Conference and Trends. inScience Press, 2021. http://dx.doi.org/10.36315/2021inpact006.

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"Background: Several psychological features are implicated in the dieting success. Better understanding of these features may allow reducing dieting failure of both surgical and non-surgical weight loss interventions, especially for individuals with food addiction (FA). In non-clinical population, low perceived self-regulatory success (PSRS) in dieting is associated with higher BMI (body mass index), FA, food craving and impulsivity. PSRS could partially explain weight gain in FA, but no study investigated this association in the specific FA population. Method: To diagnose FA, 288 women recruited online completed The Yale Food Addiction Scale 2.0. They also completed the following self-administrated questionnaires: the French adaptation of the PSRS in dieting scale, the Food Craving Questionnaire Trait-Reduced, and the Barratt Impulsivity Scale-11. They specified their height, current and lifetime maximal weight, and if they were in a current diet. Mean age was 26.1±10.3 years. Mean current BMI was 23.4±5.5 kg/m². Results: 79 women met criteria for FA (27.4%), indicating significant less PSRS in dieting and higher probability to be in a current diet to lose weight. In the whole population (n=288), PSRS in dieting was negatively correlated with current and lifetime maximal BMI, food craving, FA, attentional and non-planning impulsivity. In a multiple linear regression conducted in the subgroup of women with FA, PSRS score was predicted by age, current BMI, food addiction and food craving. More, results suggested food craving enable the association between food addiction and PSRS. Conclusion: These results showed the high preoccupation about food intake and weight gain in the FA population. Psychological features associated with FA such as food craving and impulsivity, seem to impact the PSRS in dieting, increasing psychological vulnerability."
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Rapisarda, Sebastiano, Elena Ghersetti, Damiano Girardi, Nicola Alberto De Carlo, and Laura Dal Corso. "SMART WORKING AND ONLINE PSYCHOLOGICAL SUPPORT DURING THE COVID-19 PANDEMIC: WORK-FAMILY BALANCE, WELL-BEING, AND PERFORMANCE." In International Psychological Applications Conference and Trends. inScience Press, 2021. http://dx.doi.org/10.36315/2021inpact062.

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"During lockdown and the severe restrictions aimed to combat the COVID-19 pandemic, in Italy great consideration has been given to “smart working” (SW). This term refers to a form of work characterized by the absence of time or space restrictions and an organization by phases, cycles, and objectives. The requirements for SW are: work must be carried out electronically; the tools must be adequate; performance must be measurable and focused on objectives; employees must have a suitable place to get their work done. These requirements ensure that the essential objectives of SW are attained: replacing the logic of performing tasks with that of achieving objectives; allowing everyone to manage work actively and autonomously; stimulating more decisive accountability in work, and better performance. Since the COVID-19 outbreak, action-research interventions have been conducted by private and public organizations. The private sector has endeavored to meet the requirements described above. This has not always been the case in the public sector, where largely widespread and indiscriminate use of SW has been made, not always complying with the protocols. However, even within the “emergency” limits of these experiences, SW has generally been accepted. The main advantages reported by employees are time and money saved on travel and food, in addition to improved family life. However, some problems have also emerged. These include the perception of social isolation; difficulty in disconnecting from technology; inadequacy of the tools; inadequate communication with managers. We also found that the health conditions of some “smart workers” have worsened in terms of anxiety, sleep disorders, and emotional symptoms. The data clearly show the complexity of analyses and interventions in relation to the SW phenomenon. The protection of employees’ health, especially in terms of recovery and work-family balance, appears to be particularly complex. In this context, the authors’ experience shows that online psychology has become more significant because it allows to support employees at any time. The literature highlights the growing use of online psychological support also through smartphone apps that provide effective interventions anywhere. Therefore, if, on the one hand, the requirements, objectives, and good practices of SW are to be pursued to limit the critical issues that have arisen, on the other, organizations should provide psychological support to employees even at a distance and by using appropriate technologies."
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Mrvica Mađarac, Sandra, Zvonimir Filipović, and Marko Eljuga. "E-COMMERCE IN TRADE COMPANIES DURING THE CONDITIONS OF A PANDEMIC CRISIS: CASE STUDIES." In EU 2021 – The future of the EU in and after the pandemic. Faculty of Law, Josip Juraj Strossmayer University of Osijek, 2021. http://dx.doi.org/10.25234/eclic/18349.

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E-commerce in trade companies during the course of the pandemic crisis has become more than a technology; it includes a whole range of activities such as business processes, business organization, communication, customer relationship management, the E-sales orientation and business progress through the Information and Communication technologies. The consequences of the pandemic COVID-19 are reflected on the various spheres of social life, including the businesses of the companies. New strategies and techniques in business have positively contributed to the survival of trading companies on the market in the new situation. Therefore, trading companies were forced to adjust their way of working, doing business and maintaining contacts with the customers and suppliers in the new situation. E-commerce in trading companies has become much more than the E-sales. Digitalising business leads to the implementation of E-commerce of the supply chain management that leads to speeding up and maintaining of the business processes. Due to rapid technological changes, E-commerce needs to follow new trends on the Information and Communication technologies market in order to remain effective. E-commerce can also help to organize communication processes. Online sales in the situation of the pandemic crisis have proven to be an effective sales method with which trading companies can maintain their sales in contactless customer relations. With the E-commerce can be improved all the company's business relations by the introduction of opportunities that it provides in business, by building architecture of E-commerce and by implementation of applications for business enterprises taking into account the potential costs and benefits of introducing this kind of business. However, with the introduction of E-commerce, both of the marketing strategies and the market expansions can be improved. In the paper are listed and analysed changes in the trade operations of the two companies due to the pandemic crisis; one deals with the sale of agricultural machinery and the other with the sale of food products: at this point we examine and compares the differences in the business processes management with the customers and suppliers in the normal way of doing business also in the new occasions, that is the consequential business adjustment in the course of pandemic.
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