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Journal articles on the topic 'Online food ordering applications'

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

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1

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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10

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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Nafarin, Lydia, and Adrie Oktavio. "SCARCITY MARKETING TO PERCEIVED UNIQUENESS AND DESIRABILITY USERS OF THE FOOD DELIVERY SERVICE INDONESIA APPLICATION." Jurnal Aplikasi Manajemen 19, no. 3 (September 1, 2021): 483–94. http://dx.doi.org/10.21776/ub.jam.2021.019.03.03.

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The number of online applications users of food and beverage delivery services in Indonesia is growing every year. That is also followed by many culinary entrepreneurs who have established partnerships with online applications. One of the major online food and beverage delivery service applications in Indonesia is Grabfood. Through Grabfood, products ordered online by users will be delivered to their homes in a relatively short time. Ordering food and drinks through Grabfood is also very beneficial for users because they can enjoy a variety of attractive promotions, both in the form of food and beverage discounts, cashback, shipping cost discounts, and so on. One of the promotional strategies carried out by Grabfood is to do scarcity marketing. This study aims to observe whether the scarcity marketing carried out by Grabfood can affect the desirability of Grabfood users and at the same time examine the role of perceived uniqueness as an intervening variable in the model developed by this study. Scarcity marketing in the study is divided into two types, namely limited-quantity scarcity and limited-time scarcity. The sample in this study involved one hundred and thirteen active users of the Grabfood application who have filled out a complete online questionnaire. The data processing results show that limited-quantity scarcity and limited-time scarcity can directly have a positive and significant effect on perceived uniqueness and desirability. Furthermore, perceived uniqueness also has a direct positive and significant effect on desirability. In its position as an intervening variable, the construct of perceived uniqueness can partially mediate the relationship between limitedquantity scarcity and limited-time scarcity on desirability. Further research focused on another intervening variable that partially mediates the relationship between limited-quantity scarcity and limited-time scarcity to desirabilities, such as perceived value or social status.
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Vincentius, Vincentius, and Leksmono Suryo Putranto. "ANALISIS PENGARUH LAYANAN PESAN MAKANAN ONLINE TERHADAP PERJALANAN BERBASIS RUMAH DAN BERBASIS TEMPAT AKTIVITAS." JMTS: Jurnal Mitra Teknik Sipil 3, no. 4 (November 24, 2020): 1003. http://dx.doi.org/10.24912/jmts.v3i4.8391.

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Transportation is the movement of people or goods using equipment or vehicles to and from geographically separated places. The development of technology in Indonesia affects daily lifestyles, such as the existence of the internet, so that Indonesian people can now access various information quickly and easily. With the existence of an online food ordering service, it is easier for people to order food without having to go out or travel. This can affect the number of people who travel out to buy food. This study was conducted to determine what factors play a role in a person's decision to order online and find out whether online food ordering has a direct effect on trips to buy food directly by the public, and to find out the comparison of online food order services. The data for this research is collected through online questionnaires. This research will use the One-Sample T-test Test Method. From the results of the study found that service and trust are two influential factors in determining someone's decision to order food online, and respondents choose GrabFood application better in service. ABSTRAKTransportasi adalah perpindahan orang atau barang dengan menggunakan alat atau kendaraan dari dan ke tempat-tempat yang terpisah secara geografis. Perkembangan teknologi yang ada di Indonesia mempengaruhi gaya hidup sehari hari seperti dengan adanya internet, sehingga masyarakat Indonesia kini dapat mengakses berbagai informasi dengan cepat dan mudah. Dengan adanya layanan pesan makanan online masyarakat lebih mudah memesan makanan tanpa harus keluar atau berpergian. Hal ini dapat mempengaruhi jumlah masyarakat yang melakukan perjalanan keluar untuk membeli makanan. Penelitian ini dilakukan mengetahui faktor apa saja yang berperan dalam keputusan seseorang melakukan pesan online dan mengetahui apakah pesan makanan online berpengaruh secara langsung terhadap perjalanan membeli makanan langsung yang dilakukan masyarakat, dan untuk mengetahui perbandingan layanan pesanan makanan online. Data untuk penelitian didapatkan melalui kuesioner online. Penelitian ini akan menggunakan Metode Uji One Sample T-test. Dari hasil penelitian didapatkan bahwa pelayanan dan kepercayaan adalah dua faktor yang kuat dalam penentuan keputusan seseorang melakukan pesan makanan online dan responden memilih aplikasi GrabFood lebih baik dalam pelayanan.
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Xu, Ning, Yung-Fu Huang, Ming-Wei Weng, and Manh-Hoang Do. "New Retailing Problem for an Integrated Food Supply Chain in the Baking Industry." Applied Sciences 11, no. 3 (January 21, 2021): 946. http://dx.doi.org/10.3390/app11030946.

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As coronavirus disease 2019 (COVID-19) continues to spread, online consumption habits in China have changed significantly. Thus, the booming online-to-offline (O2O) food ordering and delivery industry via the online bakery have been changing customers’ food shopping behavior. This article proposes a comparison relying on advanced O2O strategy for a single-vendor-single-retailer integrated system. Three coordination mechanisms consist of revenue-sharing, buy-back, and quantity flexibility contracts have been employed for optimizing the order quantity. Replenishment strategies and temperature for the supply chain members are considered based on the new retailing framework. Herein, the authors suggest an algorithm for the computation of the optimal solution. Lastly, numerical examples and sensitivity analysis are also conducted to clarify the usefulness of the proposed model in the food supply chain. Sensitivity analysis revealed a number of managerial insights. For example, the results obtained under O2O operations can be compared with those obtained under online/offline operations (under various parameters settings) to determine an opportune moment for three coordination mechanisms.
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Elvandari, Cecilia Desvita Ratna, Anggoro Cahyo Sukartiko, and Arita Dewi Nugrahini. "Identification of Technical Requirement for Improving Quality of Local Online Food Delivery Service in Yogyakarta." Journal of Industrial and Information Technology in Agriculture 1, no. 2 (February 6, 2018): 1. http://dx.doi.org/10.24198/jiita.v1i2.14573.

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Increased internet usage and fast-paced consumer’s demands have created business opportunities, including online food delivery services. However, competition with similar national-scale businesses allegedly contributed to the decline in the number of XYZ company orders, one of the food-delivery service providers in Yogyakarta. Therefore, this study aimed to identify the need’s attributes of the daring food delivery service consumers, to find out the service-quality satisfaction level, and to determine the technical requirement for improving the delivery service. The combination of Servqual and Quality Function Deployment (QFD) were then used to reach the research goals. The online survey instruments, which were borrowed from the previous studies and adapted for this study, were distributed from June 2016 to February 2017 to more than 700 XYZ’s consumers, with the number of respondents who answered as many as 213 peoples. Cronbach’s Alpha, the most common test for multiple Likert questions in a survey, was then used for analyzing the collected data. The result shows that order conformity; politeness and friendliness of messengers and administrative workers; cleanliness of food box; a good conditionof received ordered food; and affordable delivery costs are the top five attributes of consumer needs. Meanwhile, the top five observed technical requirements are the provision of skills training to messengers and administrative workers; periodic evaluations of service performance; the regular addition of food outlet members; providing map feature on the company website, and provision of ordering applications. The identified requirements can benefit local food delivery service providers in competing with national scale competitors and adapt to disruptive age.
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Rishi, Aarti, Chidanand Patil, and Venu Prasad H D. "Factors Influencing Consumer Attitude And Perception Towards Online To Offline (O2o) Food Delivery Business In A Tier 3 City Of India." Journal of University of Shanghai for Science and Technology 23, no. 08 (August 2, 2021): 5–30. http://dx.doi.org/10.51201/jusst/21/07324.

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The growth in technology coupled with low-cost mobile data plans attracts many people to access the Internet, which has resulted in a spike in Online to Offline (O2O) business in India including Online Food Delivery (OFD) platforms. In the present global COVID-19 pandemic, the OFD service providers played a vital role in delivering the food to consumers and enabling the restaurants to keep operating by minimising their losses. With the increase in demand for fast and online foods, many businesses are entering into tier 3 cities in India. This study was conducted in a tier 3 city in the month of February-March 2020 to assess the consumer attitude and perception towards an OFD application, Zomato. The results indicate that the frequency of using an app, monthly expenditure of the respondent and the first five order benefits that the Zomato offers to the customers shows highly significant to the orders they place. However, most of the respondents reported digital trustworthiness, higher service charges, followed by higher prices as the challenges while ordering food. Home-cooked food with 24×7 availability were the expectations of the consumers. As the demand for online food orders increases, there is a huge scope to improve the business, if the company switches to adopt user-friendly services and provide excellent quality products at a reasonable price. Government need to ensure safety in online transactions in order to attract more people to use electronic medium for transaction. The outcome of the study would help the policy makers and OFD players to better understand the insights of consumers towards OFD system especially in a tier III cities and may take new initiative for the improvement of OFD business sector.
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Suyanto, AMA, and Muhammad Adnan Darmawan. "Analysis Consumer Preference in the Use of GoFood Services." Advances in Social Sciences Research Journal 7, no. 8 (August 27, 2020): 441–50. http://dx.doi.org/10.14738/assrj.78.8875.

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In this modern era, all activities can be carried out easily because of rapid technological progress. Technology really helps human needs and can’t be separated from human lifestyles. The easy of technology and communication that developed has changed the consumption patterns of the people, especially in ordering online food delivery. Now people tend to buy food through digital applications rather than cooking. The highest frequency of food orders is dominated by the use of delivery as much as 2.6 times a week. This study aims to find out which combinations of attributes that make GoFood choose by consumers, and to find out which attributes are the most dominant. This research is a quantitative study with conjoint analysis techniques. The results showed that the combination of attributes were cheap prices, attractive promotions, safe security, fast time & delivery, and ease of payment using cash. The results of the study also showed that the safety attribute was the most important attribute.
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Xue, Guiqin, Zheng Wang, and Guan Wang. "Optimization of Rider Scheduling for a Food Delivery Service in O2O Business." Journal of Advanced Transportation 2021 (May 25, 2021): 1–15. http://dx.doi.org/10.1155/2021/5515909.

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Services such as Meituan and Uber Eats have revolutionized the way the customer can find and order from restaurants. Numerous independent restaurants are competing for orders placed by customers via online food ordering platforms. Ordering takeout food on smartphone apps has become more and more prevalent in recent years. There are some operational challenges that takeout food service providers have to deal with, e.g., customer demand fluctuates over time and region. In this sense, the service providers sometimes ignore the fact that some riders may be idle in several periods in regions, while, in contrast, there may be a shortage of riders in other situations. In order to address this problem, we introduce a two-stage model to optimize scheduling of riders for instant food deliveries. A service provider platform expectantly schedules the least quantity of riders to deliver within expected arrival time to satisfy customer demand in different regions and time periods. We introduce a two-stage model that adopts the method of mixed-integer programming (MIP), characterize relevant aspects of the scenario, and propose an optimization algorithm for scheduling riders. We also divide the delivery service region and time into smaller parts in terms of granularity. The large neighborhood search algorithm is validated through numerical experiments and is shown to meet the design objectives. Furthermore, this study reveals that the optimization of rider resource is beneficial to reduce overall cost of the delivery. Takeout food service platforms decide scheduling shifts (start time and duration) of the riders to achieve a service level target at minimum cost. Additional sensitivity analyses, such as the tightness of the order time windows associated with the orders and riders’ familiarity with delivery regions, are also discussed
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Purba, John Tampil, Sylvia Samuel, and Sidik Budiono. "Collaboration of digital payment usage decision in COVID-19 pandemic situation: Evidence from Indonesia." International Journal of Data and Network Science 5, no. 4 (2021): 557–68. http://dx.doi.org/10.5267/j.ijdns.2021.8.012.

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This study aims to provide an attempt by raising a framework for assessing the digital technology perspective in the application of Financial Technology by consumers, especially in the era of the Covid19 pandemic in 2020 in Indonesia. Digital technology in Fintech in collaboration with online transportation is utilized by quite a few big firms in Indonesia to meet the needs of consumers during strict, large-scale restrictions but not lockdown. This paper mainly acknowledged the problem related to digitizing solid digital technology which prioritizes technology 4.0. Digital technology applications, especially among the millennial generation regarding the accessibility, pace and value of financial services are increasingly in demand. This research spent 5.5 months with millennial respondents who are accustomed to using everyday technology applications in Jakarta, Depok and Tangerang and surrounding areas. The method of analyzing data in a quantitative way to find findings is complemented by discussion. The findings prove that; All variables have positive strong effect on driving the choice of digital FinTech technology in ordering food and others to survive during the pandemic of COVID-19. The existence of digital-based technology applications related to the internet, big data, smart mobile phones, safe and comfortable technology power has motivated consumers to use them. In conclusion, there are several new business opportunities open to newcomers in the digital financial sector and other accessories using information systems and information ecosystems.
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Yin, Chaoying, Xiaoquan Wang, and Chunfu Shao. "Do the Effects of ICT Use on Trip Generation Vary across Travel Modes? Evidence from Beijing." Journal of Advanced Transportation 2021 (August 4, 2021): 1–11. http://dx.doi.org/10.1155/2021/6699674.

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With the development of information and communication technologies (ICTs), considerable attention is being paid to the relationship between ICT use and travel behavior. However, it is unclear whether the effects of ICT use on trip generation vary across travel modes. Based on the data of 1022 respondents collected by a web-based questionnaire survey in Beijing, this study used a zero-inflated Poisson model to investigate the effects of ICT use on trip generation in different travel modes, in which ICT use was measured by both the time spent online and the Internet use frequency. The results indicated that the effects of ICT use on trip generation vary across auto, transit, and active trips. Moreover, two measurements of ICT use play essential roles in influencing a trip generation. Specifically, only the frequency of ordering food online showed a positive association with the likelihood of generating any transit trips. These findings demonstrate the importance of considering the differences across travel modes when analyzing the relationship between ICT use and trip generation.
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Mishra, Vilaksan. "An All-in-One Different Delivery and Services Solution." International Journal for Research in Applied Science and Engineering Technology 9, no. VI (July 15, 2021): 749–52. http://dx.doi.org/10.22214/ijraset.2021.36292.

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We have seen that business can be done amid lockdowns and curfew restrictions. The pandemic having a lot of negative impact on almost everyone has a silver lining, which is the digital age. India could not have been more digital than it has been in the past one year from online grocery shopping to food delivery and the WFH culture is sure to promote people from ordering things from the comfort of their homes. In coming times the restrictions will become preferred choices and our average shopkeeper needs to be more tech savvy but it is next to impossible for every shop to go digital the way things are. In order to meet the requirements of the time we have proposed a solution in the form of a mobile application which will provide users to order food and services from the comfort of their homes.
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Nagi, Ahmed Mohamed, and Sherif Taher Mohammed. "The mediating role of Customer Engagement in the relationship between Content Marketing and Electronic Word of Mouth: A case of online food ordering and delivery applications in Egypt." مجلة الدراسات التجاریة المعاصرة 7, no. 11 (January 1, 2021): 221–52. http://dx.doi.org/10.21608/csj.2021.168201.

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Damayanti, Nur. "Strategi Bertahan Pengemudi Ojol di Masa Pandemi Covid-19 di Kota Makassar." Emik 4, no. 1 (June 30, 2021): 70–83. http://dx.doi.org/10.46918/emik.v4i1.853.

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The online motorcycle taxi application (ojol) has become one of the most widely used applications by the people of Indonesia. However, since the outbreak of Covid-19 in Indonesia, including Makassar, something has been "missing" from the applications, such as Gojek and Grab. At Gojek there is no longer a motorbike ordering menu (Goride); while in Grab, the GrabBike menu also disappeared. The menu disappeared as a result of government policies through the implementation of Large-Scale Social Restrictions (PSBB) in order to break the chain of the spread of Covid-19. In order to continue to work in the midst of the Covid-19 pandemic, ojol drivers use various strategies. This article focuses on how the strategy of ojol drivers to survive during the Covid-19 pandemic. Using qualitative approach, this study was carried out in Makassar as a metropolitan city, as one of the cities where ojol transportation drivers operate, as well as the city with the highest number of Covid-19 cases. There are fifteen informants who participated in this study, consisting of eight Gojek drivers and the rest were Grab drivers. Data was collected using the combination of observation and in-depth interview techniques. The study shows that the income of ojol drivers has decreased drastically since the Covid-19 outbreak, as the consequence of government policies through the PSBB which limited people’s mobility, including ojol drivers. In order to survive, ojol drivers use various strategies, such as living in a state of frugality, taking additional work (such as selling food in offline system, being a construction worker, opening a small tavern, etc.). When conditions gradually improve and the PSBB policy is relaxed, they can again work with the application of general health protocols (3M: wearing masks, washing hands, and maintaining distance) and the application of specific health protocols is also enforced (such as the use of plastic insulators for taxi drivers or passengers carrying their own helmets for motorcycle taxis), so that they can continue to work to make a living in the middle of pandemic Covid-19, even though the income is not yet fully recovered.
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Nikin Hardati, Ratna. "PENGARUH KINERJA DRIVER DAN FASILITAS APLIKASI TERHADAP LOYALITAS MELALUI KEPUASAN PELANGGAN (Studi Kasus Gojek Kota Malang)." Profit 15, no. 01 (January 10, 2021): 74–83. http://dx.doi.org/10.21776/ub.profit.2021.015.01.8.

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Gojek, an online transportation service provider, is a social-spirited company that is leading the revolution in the ojek transportation industry. Gojek partners with experienced ojek riders to be the main solution in shipping goods, ordering food delivery, shopping and traveling in a traffic jam. The purpose of this study is to explain the effect of: Driver Performance on Customer Satisfaction, Effect of Application Facilities on Customer Satisfaction and Effect of Driver Performance and Application Facilities on Loyalty through Customer Satisfaction. This research is a quantitative research. The research population is Gojek customers in Malang City. The number of samples used was determined by the Proportional Random Sampling technique. Data analysis using the path analysis method (Path Analysis). The results showed that there was a significant influence between the performance of the driver on customer satisfaction Gojek; There is a significant influence between facilities on customer satisfaction Gojek; There is a significant influence between driver performance and facilities simultaneously on customer satisfaction) Gojek; There is a significant influence between driver performance on customer loyalty Gojek; The existence of insignificant influence between facilities on customer loyalty Gojek; There is a significant influence between satisfaction on customer loyalty Gojek; and the existence of significant influence between the effect of driver performance, facilities, and satisfaction simultaneously on Gojek customer loyalty.
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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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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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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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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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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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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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Idris, Nur Amanina, Mohamad Amiruddin Mohamad, Amir Manshoor, Norhaya Hanum Mohamad, and Haslina Che Ngah. "Consumers' Intention Towards Online Food Ordering and Delivery Service." Jurnal Intelek 16, no. 2 (July 31, 2021): 37–47. http://dx.doi.org/10.24191/ji.v16i2.396.

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Online food ordering and delivery service are the platforms that provide a system and service to the consumer to order and buy food products from foodservice or restaurant operators. The service is an up-and-coming trend among Millennials and the trend has ballooned with the introduction of movement control order (MCO) due to the pandemic COVID-19. The consumer’s demand towards online food ordering and delivery service has increased markedly due to the prohibition of dine-in at restaurant premises. This study focuses on highlighting the factors that influence consumer’s intention to use online food ordering and delivery service. The survey questionnaires were distributed among 384 respondents that represent the customers of restaurants in Shah Alam, Selangor. Data analyses were conducted using SPSS and multiple regression analysis. Findings revealed that usefulness, ease of use, and consumer’s enjoyment are the factors that influence consumer’s intention to use online food ordering service and conclusively, usefulness is the most significant factor that affects consumer’s intention to order food via online food ordering and delivery service. The findings from this study are beneficial for foodservice or restaurant operators in improving their businesses and staying competitive. Recommendations for future studies are included based on the findings of this study. Keywords: consumer intention, consumer demands, online food ordering, service, restaurant operators
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Ganapathi, Parameshwar, and Emad Ahmed Abu-Shanab. "Customer Satisfaction with Online Food Ordering Portals in Qatar." International Journal of E-Services and Mobile Applications 12, no. 1 (January 2020): 57–79. http://dx.doi.org/10.4018/ijesma.2020010104.

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The recent boom in online food ordering and delivery in Qatar has led to increased competition among service providers within the industry. Identifying the gap in research in the context of Qatar's online food industry, this study aims to determine the key success factors that lead to customer satisfaction and loyalty, as well as customers' satisfaction levels with their respective service providers. 263 surveys were randomly collected through an online questionnaire and analyzed to test the hypotheses of the research model and answer the research questions. By applying path analysis to assess the proposed model, this study confirms that while restaurant quality has no direct effect on customer satisfaction and loyalty, service provider quality does. Moreover, this study sheds light on the mediation role of customer satisfaction on the relationship between service provider quality and loyalty. Overall, the study provides valuable insights for the successful operation of online food ordering services in Qatar.
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Bagla, Ramesh Kumar, and Jasmine Khan. "Customers' Expectations and Satisfaction with Online Food Ordering Portals." Prabandhan: Indian Journal of Management 10, no. 11 (November 1, 2017): 31. http://dx.doi.org/10.17010/pijom/2017/v10i11/119401.

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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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Sriram, Shreenidhi. "Online Cafe - Food Ordering Management System: An Innovative Pilot Study." International Journal for Research in Applied Science and Engineering Technology 8, no. 10 (October 31, 2020): 243–46. http://dx.doi.org/10.22214/ijraset.2020.31857.

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Papaioannou, Eugenia, Christos K. Georgiadis, Odysseas Moshidis, and Athanasios Manitsaris. "Factors Affecting Customers' Perceptions and Firms' Decisions Concerning Online Fast Food Ordering." International Journal of Agricultural and Environmental Information Systems 6, no. 1 (January 2015): 48–78. http://dx.doi.org/10.4018/ijaeis.2015010104.

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This study aims to research issues such as e-commerce potentials in the fast food industries, the acceptance of e-commerce alternatives by the consumers and the collaboration between businesses and customers. The purpose of this paper is to examine firstly the industries' use of electronic ordering and their experiences on the deployment of e-commerce technologies. Secondly, the current study investigates consumers' views about and factors affecting the use of those distribution channels. The paper's aim is accomplished through an empirical investigation of a sample of 767 students, examining buyers' attitudes and perception levels towards online fast food ordering and 260 Greek fast food firms, examining their use of electronic ordering and their experiences. Cluster analysis was first employed for profiling online users in Greece and for grouping the firms based on their characteristics. Secondly, factor analysis was utilized in order to examine the critical factors affecting students' decision towards online fast food ordering and to examine the factors influences industries' use of electronic ordering. The findings indicate that Greek consumers seem to pay more attention in cost issues and in special offers and Greek firms are more interested in their reputation and the appeal online orders have on their customers.
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Iyer, Easwar Krishna, Anchit Gujral, Anuja Raundal, and Hardik Saxena. "Studying Technology Adoption Inhibition in the Context of Food Ordering Apps." Ushus - Journal of Business Management 17, no. 1 (January 1, 2018): 1–14. http://dx.doi.org/10.12725/ujbm.42.1.

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Food ordering apps are dramatically changing the out-of-home food consumption. With mobile phones emerging as the ubiquitous self-help device, a new wave of food ordering is evolving. This study aims at identifying the technology adoption inhibitors that consumers face when they migrate from dine-out experience to online take-home experience. We propose insecurity, discomfort, infrastructure and inertia as four inhibitors for a full-scale migration to online food ordering and establish that all four variables are significant in explaining the current consumer inhibition in the area of the study mentioned. While adoption, acceptance and readiness for technology usage are given attention and focus, this study stands out as an analysis of consumer inhibition patterns.
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Kapoor, Anuj Pal, and Madhu Vij. "Technology at the dinner table: Ordering food online through mobile apps." Journal of Retailing and Consumer Services 43 (July 2018): 342–51. http://dx.doi.org/10.1016/j.jretconser.2018.04.001.

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Kurniawan, Rano, Ahmad Sutawan, and Rizky Amalia. "Information System Ordering Online Restaurant Menu At Hover Cafe." Aptisi Transactions on Management (ATM) 4, no. 1 (December 27, 2019): 32–40. http://dx.doi.org/10.33050/atm.v4i1.1082.

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The rapid development of technology requires every business person to upgrade his technology to more sophisticated. Many business people have upgraded their systems to be computerized and even online, one of the business people is in the culinary field. The culinary field which is meant for example is the cafe One thing that can support the quality of ordering in a cafe is the ordering process. In the hover cafe the menu ordering system is still conventional, using a menu book. This of course can be a problem because the menu book used can be damaged or lost so that it can slow down the ordering process, not to mention if the customer requests additional orders, the waiter must come to the customer's table to record additional orders again. The method used in this research is the method of data collection, the method of observation, the method of interviewing, and the method of literature study conducted to obtain accurate data. Then the data are analyzed with SWOT to find out the company's weaknesses and strengths. In describing the flow of the system using UML (Unified Modeling Language) and PHP (Hypertext Preprocessor) as a programming language with a MySQL database as a database. Therefore we need a ordering media that utilizes information technology as a medium for selecting food and beverage (E-Menu) which can provide information about order menu details to facilitate customers in making and ordering food or beverage menus.
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Halim Khoo, Diyana Binti, Afdallyna Fathiyah Harun, and Saiful Izwan Suliman. "Requirements engineering for User-Centered school food ordering system." Indonesian Journal of Electrical Engineering and Computer Science 17, no. 1 (January 1, 2020): 357. http://dx.doi.org/10.11591/ijeecs.v17.i1.pp357-364.

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<span>Understanding user requirement for a technology design is central to user experience. A user-centered technology design should consider user needs and constraints as well as abide to the principles of HCI design heuristics. This paper describes the requirements gathering for Kantin Online System, a school food ordering system where we considered the needs and constraints of different stakeholders involved and elicit a compromise where the needs of all parties can be met. We then applied usability heuristics into the system design to facilitate perceived ease of use and perceived usefulness. We conclude this paper with experts’ evaluations towards the heuristic elements of the system design concept and possible future work.</span>
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Wyse, Rebecca, Tessa Delaney, Pennie Gibbins, Kylie Ball, Karen Campbell, Sze Lin Yoong, Kirsty Seward, et al. "Cluster randomised controlled trial of an online intervention to improve healthy food purchases from primary school canteens: a study protocol of the ‘click & crunch’ trial." BMJ Open 9, no. 9 (September 2019): e030538. http://dx.doi.org/10.1136/bmjopen-2019-030538.

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IntroductionSchool canteens are the most frequently accessed take-away food outlet by Australian children. The rapid development of online lunch ordering systems for school canteens presents new opportunities to deliver novel public health nutrition interventions to school-aged children. This study aims to assess the effectiveness and cost-effectiveness of a behavioural intervention in reducing the energy, saturated fat, sugar and sodium content of online canteen lunch orders for primary school children.Methods and analysisThe study will employ a cluster randomised controlled trial design. Twenty-six primary schools in New South Wales, Australia, that have an existing online canteen ordering system will be randomised to receive either a multi-strategy behavioural intervention or a control (the standard online canteen ordering system). The intervention will be integrated into the existing online canteen system and will seek to encourage the purchase of healthier food and drinks for school lunch orders (ie, items lower in energy, saturated fat, sugar and sodium). The behavioural intervention will use evidence-based choice architecture strategies to redesign the online menu and ordering system including: menu labelling, placement, prompting and provision of feedback and incentives. The primary trial outcomes will be the mean energy (kilojoules), saturated fat (grams), sugar (grams) and sodium (milligrams) content of lunch orders placed via the online system, and will be assessed 12 months after baseline data collection.Ethics and disseminationThe study was approved by the ethics committees of the University of Newcastle (H-2017–0402) and the New South Wales Department of Education and Communities (SERAP 2018065), and the Catholic Education Office Dioceses of Sydney, Parramatta, Lismore, Maitland-Newcastle, Bathurst, Canberra-Goulburn, Wollongong, Wagga Wagga and Wilcannia-Forbes. Study results will be disseminated through peer-reviewed publications, reports, presentations at relevant national and international conferences and via briefings to key stakeholders. Results will be used to inform future implementation of public health nutrition interventions through school canteens, and may be transferable to other food settings or online systems for ordering food.Trial registration numberACTRN12618000855224.
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Fathelrahman, Eihab, and Aydin Basarir. "Use of Social Media to Enhance Consumers’ Options for Food Quality in the United Arab Emirates (UAE)." Urban Science 2, no. 3 (August 14, 2018): 70. http://dx.doi.org/10.3390/urbansci2030070.

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The objective of this research was to study the behavior and attitudes of consumers from the United Arab Emirates towards using the World Wide Web (WWW) for ordering food online, as well as their perception of social media’s (e.g., Facebook, Twitter, Instagram, and WhatsApp) impact on increasing their knowledge about their food quality options. This research question targets social media’s role in aiding consumer decision-making with regard to enhanced food quality choices and thus enhanced food security. The results of this study showed that about 50% of the respondents frequently use a website to order food online in the study area. The analysis of the survey results showed a strong correlation between the frequency of food ordered online by consumers and the number of consumers who sought specific information about food quality, such as those who wished to obtain information about special diets for both medical and non-medical purposes. A strong correlation was also found to exist between the frequency of ordering food online and consumers who often inquired about buying organic food. Furthermore, the authors found the potential and the need for more transparency and enhancement when exchanging information between online food providers and consumers, in order to achieve the country’s food security goal of better consumer access to food quality information.
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Breathnach, Sarah, Clare H. Llewellyn, Dimitrios A. Koutoukidis, Christopher R. van Rugge, Alex Sutherland, and Phillippa Lally. "Experience of Using an Online Pre-Ordering System for A Workplace Canteen That Offers Lower-Energy Swaps: A Think-Aloud Study." Nutrients 12, no. 12 (December 18, 2020): 3878. http://dx.doi.org/10.3390/nu12123878.

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Online systems that allow employees to pre-order their lunch may help reduce energy intake. We investigated the acceptability of a pre-ordering website for a workplace canteen that prompts customers to swap to lower-energy swaps and the factors influencing swap acceptance. Employees (n = 30) placed a hypothetical lunch order through a pre-ordering website designed for their canteen while thinking aloud. Semi-structured interview questions supported data collection. Data were analysed using thematic analysis. Acceptability was generally high, but potentially context dependent. Practical considerations, such as reminders to pre-order, user-friendliness, provision of images of menu items and energy information while browsing, an ability to reserve pre-ordered meals, and a swift collection service facilitated acceptability. The restrictive timeframe within which orders could be placed, a lack of opportunity to see foods before ordering, and prompts to swap being perceived as threatening autonomy were barriers to acceptability. Swap acceptance was facilitated by the provision of physical activity calorie equivalents (PACE) information, and swap similarity in terms of taste, texture, and expected satiety as well as the perception that alternatives provided meaningful energy savings. Online canteen pre-ordering systems that prompt lower-energy swaps may be an acceptable approach to help reduce energy intake in the workplace.
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Koiri, Saroj Kumar, Subhadeep Mukherjee, and Smriti Dutta. "A Study on Determining The Factors Impacting Consumer Perception Regarding The Online Food Delivery Apps in Guwahati." GIS Business 14, no. 6 (December 5, 2019): 521–42. http://dx.doi.org/10.26643/gis.v14i6.14324.

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Today, fast food industry is growing rapidly in India. It is getting adapted and also being upgraded according to Indian food requirements. Online food ordering apps and sites are developed in order to meet consumer’s expectations. With the changing food preferences and habits of the people, it is necessary to know what factors impact the consumer’s perception regarding online food delivery apps.
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Iristian, Jovi. "Minat Memesan Kembali Jasa Transportasi Online." Jurnal Ilmu Manajemen Advantage 3, no. 1 (July 1, 2019): 30–36. http://dx.doi.org/10.30741/adv.v3i1.422.

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The number of smartphone users that continues to increase over time seems to be in line with the increasing number of users of online transportation services from the web and applications. Technology that is built by understanding the experience of its users has changed people's behavior in traveling and carrying out daily activities. The vehicle booking application in particular has been a breakthrough because it allows a convenient pick-up and delivery system at an affordable price. The purpose of this study was to determine brand experience, emotional connection to the brand and brand image to interest in ordering back online transportation services. The population is customers who use the online transportation service "Grab". This study uses 150 samples of respondents with the criteria of using online transportation services more than twice. Then the data were analyzed_using multiple regression_analysis which was channeled through the SPSS 21 program. Based on the_results of the study, the results that brand experience and emotional connection to the brand have a significant effect on the interest in ordering Grab's online transportation services, while the brand image has no significant effect on the interest in ordering Grab's online transportation services. With the variable brand experience, emotional linkages to the brand and brand image to interest in re-ordering Grab online transportation services in Surabaya amounted to 41.5% and the rest explained by other factors not explained in the regression model obtained.
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Stacey, Fiona, Tessa Delaney, Kylie Ball, Rachel Zoetemeyer, Christophe Lecathelinais, Luke Wolfenden, Kirsty Seward, and Rebecca Wyse. "A Cluster Randomized Controlled Trial Evaluating the Impact of Tailored Feedback on the Purchase of Healthier Foods from Primary School Online Canteens." Nutrients 13, no. 7 (July 14, 2021): 2405. http://dx.doi.org/10.3390/nu13072405.

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Few online food ordering systems provide tailored dietary feedback to consumers, despite suggested benefits. The study aim was to determine the effect of providing tailored feedback on the healthiness of students’ lunch orders from a school canteen online ordering system. A cluster randomized controlled trial with ten government primary schools in New South Wales, Australia was conducted. Consenting schools that used an online canteen provider (‘Flexischools’) were randomized to either: a graph and prompt showing the proportion of ‘everyday’ foods selected or a standard online ordering system. Students with an online lunch order during baseline data collection were included (n = 2200 students; n = 7604 orders). Primary outcomes were the proportion of foods classified as ‘everyday’ or ‘caution’. Secondary outcomes included: mean energy, saturated fat, sugar, and sodium content. There was no difference over time between groups on the proportion of ‘everyday’ (OR 0.99; p = 0.88) or ‘caution’ items purchased (OR 1.17; p = 0.45). There was a significant difference between groups for average energy content (mean difference 51 kJ; p−0.02), with both groups decreasing. There was no difference in the saturated fat, sugar, or sodium content. Tailored feedback did not impact the proportion of ‘everyday’ or ‘caution’ foods or the nutritional quality of online canteen orders. Future research should explore whether additional strategies and specific feedback formats can promote healthy purchasing decisions.
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Alagoz, Serhat Murat, and Haluk Hekimoglu. "A Study on Tam: Analysis of Customer Attitudes in Online Food Ordering System." Procedia - Social and Behavioral Sciences 62 (October 2012): 1138–43. http://dx.doi.org/10.1016/j.sbspro.2012.09.195.

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Mensah, Isaac Kofi. "Factors Influencing International Students Behavioral Intention to Order Online Food Delivery Services." International Journal of Strategic Information Technology and Applications 10, no. 1 (January 2019): 23–39. http://dx.doi.org/10.4018/ijsita.2019010102.

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This study integrated culture (language) and perceived service quality into the UTAUT model to explore the intention of international students to order food online in China. The results have demonstrated that performance expectancy, effort expectancy, culture (language), and perceived service quality were all significant predictors of the intention of international students to order food online. Also, culture (language) was determined to influence the perceived service quality, effort expectancy, and performance expectancy of ordering food online. Performance expectancy, and effort expectancy were revealed to be significant predictors of perceived service quality. Furthermore, the intention to order food online was a determinant of the intention to recommend. The implications of these findings are discussed.
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Leksmono Suryo, Leksmono Suryo, and Vincentius. "The effect of online food ordering to home based and non-home-based trip." IOP Conference Series: Materials Science and Engineering 1007 (December 31, 2020): 012063. http://dx.doi.org/10.1088/1757-899x/1007/1/012063.

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Agarwal, Sumit, Peiying Huang, Chenxi Luo, Yu Qin, and Changwei Zhan. "Assessment of Online Food Ordering and Delivery in Singapore During the COVID-19 Pandemic." JAMA Network Open 4, no. 9 (September 23, 2021): e2126466. http://dx.doi.org/10.1001/jamanetworkopen.2021.26466.

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Chen, Jia. "The Influence of Environmental Factors on College Students’ Online Catering Ordering." E3S Web of Conferences 145 (2020): 01012. http://dx.doi.org/10.1051/e3sconf/202014501012.

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The catering O2O platform has greatly enriched people’s catering options, saving the cost of catering enterprises and consumers, and thus has achieved great development in recent years. The data provided by the O2O platform provides a good condition for us to study the impact of natural environmental factors on food and beverage consumption. With the help of ‘Eleme’ app, we collected the online catering data of about 30 restaurants around Zhongshan Vocational College, and established a multiple regression model for the online catering sales, then we used this model to study the impact of weather, wind, temperature, air pollution, and weekend/holiday on online catering orders. Our results showed that the online catering orders increased gradually with increase of the rainfall and the temperature. This is probably because the rainfall and high temperature increase the cost of people going out to eat, and thus increase the possibility of online ordering; air pollution and the increase in wind power did not significantly affect the online catering orders, which may be due to the fact that these two factors did not reach the level of serious impact on people’s activities during the study period. The weekend/holiday effect was very significant in this study, and people significantly increased the online ordering on weekends or holidays, probably because people were having rest. For the first time, our research uses O2O platform data to quantitatively study the impact of natural environmental factors on online catering sales, and our research provides an important management reference for online catering enterprises
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