Relevant bibliographies by topics / Online food ordering

Contents

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

Academic literature on the topic 'Online food ordering'

Author: Grafiati
Published: 5 June 2025
Last updated: 1 August 2025

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Journal articles on the topic "Online food ordering"

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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 (2018): 2321–23. http://dx.doi.org/10.31142/ijtsrd11641.

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Mponela, Ulemu, Dr Kadar Shereef, and Dr Tawarish. "Online Food Ordering System." Feb-Mar 2024, no. 42 (February 17, 2024): 43–52. http://dx.doi.org/10.55529/ijitc.42.43.52.

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Online Food Ordering App is an application designed primarily for use in the food delivery industry. This system will allow hotels, restaurants and food courts to increase the scope of business by reducing the labour cost involved. The system also allows to quickly and easily manage an online menu which customers can browse and use to place orders with just few clicks. Admin employees then use these orders through an easy to navigate graphical interface for efficient processing. The online food ordering system provides convenience for the customers. This system increases the takeaway of foods
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Gogu, Sandeep, Sudheendra Kurakula, K. Sreekala Dr., Poornima P., Musrat Sultana N., and A. Nagesh Dr. "Online Food Ordering Website." Recent Trends in Information Technology and its Application 8, no. 3 (2025): 46–55. https://doi.org/10.5281/zenodo.15532357.

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<em>In the rapidly expanding internet food ordering platform space, companies such as Swiggy and Zomato have changed the way consumers eat and buy food. But there is one big chokepoint in existing systems: the customer cannot order a composite order of products from more than one restaurant. There must be multiple orders, with a longer delivery cost, increased waiting time, and even fractured customer experience. Our project is intended to fill this gap by creating a new food ordering website online where people can order various foods from various restaurants in one combined order. </em> <em>
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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 (2017): 22–24. http://dx.doi.org/10.5120/ijca2017916046.

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

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Abstract: Online food ordering is a feature of our suggested system, which makes it convenient for customers. It eliminates the drawbacks of the conventional queuing mechanism. Our system is an easy way to order food from restaurants and get a mess service online. This system enhances the process of taking consumer orders. Customers can easily place orders as they like using the online meal ordering system, which sets up a food menu online. Additionally, clients can simply follow orders if there is a food menu. Additionally, this system has a feedback feature that allows users to rank the food
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Kamble, Oshonik. "Online Food Ordering System." IJARCCE 8, no. 5 (2019): 14–16. http://dx.doi.org/10.17148/ijarcce.2019.8503.

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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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Dr., Manish Kumar Srivastava, and Atul Kumar Srivastava Mr. "Online Food Delivery: Study with Special Reference to Food Aggregators." International Journal of Multidisciplinary Research and Analysis 04, no. 03 (2021): 322–25. https://doi.org/10.47191/ijmra/v4-i3-15.

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Technology has emerged as one of the factors which are affecting every business throughout the world. It has changed business practices throughout the world. The service industry is hugely affected by the use of technology. The Food and Restaurant Industry is also started making efficient use of technology. In recent times, consumers have shown an inclination towards ordering foods from hotels and restaurants and having them at the convenience of their homes. Due to this online food delivery has emerged as a fast-growing services sector. In this paper, an attempt has been made by the authors t
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Dhiman, Karan. "Online Food Ordering Management System." International Journal for Research in Applied Science and Engineering Technology 9, no. VII (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 e
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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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Dissertations / Theses on the topic "Online food ordering"

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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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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
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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<br>亞洲大學<br>經營管理學系<br>107<br>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
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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<br>德明財經科技大學<br>行銷管理系<br>107<br>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, fo
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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<br>國立中興大學<br>科技管理研究所<br>103<br>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 moderati
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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<br>南臺科技大學<br>餐旅管理系<br>105<br>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 fo
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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<br>東海大學<br>企業管理學系碩士班<br>103<br>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
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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 platfo
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Sousa, Patrícia Machado Krakhofer Marnoco e. "O impacto do medo da Covid-19 nos hábitos de consumo da geração millenial no setor da restauração e serviços de encomenda de comida online." Master's thesis, 2021. http://hdl.handle.net/10284/10407.

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À medida que a pandemia do coronavírus (Covid-19) se espalhou globalmente, o setor da restauração foi significativamente abalado, devido às restrições impostas que impediam os consumidores de manter os hábitos de convívio a que estavam habituados. Esta investigação examinou de que forma a pandemia modificou os hábitos e/ou comportamentos dos consumidores, da geração millenial, no respeitante ao setor da restauração e encomenda de comida online. Pretende-se compreender os principais receios, desejos e preferências dos consumidores nesta área. Para alcançar esse objetivo, procedeu-se a uma revi
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Book chapters on the topic "Online food ordering"

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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. Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-2693-0_25.

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Arora, Anudeep, Prashant Vats, Gayatri Chopra, Ranjeeta Kaur, Davinder Singh, and Manmohan Chaudhary. "OCD: On-Demand Ordering Food Through Online Crowdsourcing." In Intelligent Sustainable Systems. Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-19-7663-6_51.

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Campbell, David, Mohit Totuka, and Chandra Kant Upadhyay. "Attributes Influencing Consumer Perception Towards Online Food Ordering in Rajasthan, India." In Proceedings of the International Conference on Emerging Trends in Business & Management (ICETBM 2023). Atlantis Press International BV, 2023. http://dx.doi.org/10.2991/978-94-6463-162-3_6.

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Chandrakhanthan, J., and C. Dhanapal. "Impact of Online Food Ordering System and Dinning on Consumers Preference with Special Reference to Bangalore." In Studies in Systems, Decision and Control. Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-35828-9_6.

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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. Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-60477-0_13.

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Ganou, Evangelia, George Karavasilis, Vasiliki Vrana, and Evangelos Kehris. "Online Food Ordering and Delivery Applications: An Empirical Study of the Factors Affecting Intention to Reuse." In Transcending Borders in Tourism Through Innovation and Cultural Heritage. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-92491-1_57.

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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. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-60152-2_45.

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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. 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 co
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Bhutkar, Ganesh D., Mishail Shailendra Singh, and Yohannes Kurniawan. "Contextual Inquiry of Food Ordering Apps." In Advances in Systems Analysis, Software Engineering, and High Performance Computing. IGI Global, 2022. http://dx.doi.org/10.4018/978-1-7998-9121-5.ch004.

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Due to rapid digitization in India, a large section of the Indian population has gained access to fast and affordable internet services such as online food ordering. It offers a fascinating opportunity to research the way Indian people utilize food ordering apps. This chapter provides an interesting study based on contextual inquiry of Indian food ordering app users. The collected data, in interviews and other minute observations, have been documented into five work models, which explain various facets of the food ordering and delivery process and related user experience of Indian users. The i
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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. 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 dat
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Conference papers on the topic "Online food ordering"

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Lovelesh, Annu, Avinash Adhupiya, Pushpender Yadav, Dheeraj, and Sandeep Dhankar. "Framework for Engineering the effects of Overthinking in Online Food Ordering Industry." In 2024 International Conference on Intelligent & Innovative Practices in Engineering & Management (IIPEM). IEEE, 2024. https://doi.org/10.1109/iipem62726.2024.10925818.

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Vijjali, Rutvik, Deepesh Bhageria, Ashay Tamhane, Mithun T M, and Jairaj Sathyanarayana. "FoodNet: Simplifying Online Food Ordering with Contextual Food Combos." In CODS-COMAD 2022: 5th Joint International Conference on Data Science & Management of Data (9th ACM IKDD CODS and 27th COMAD). ACM, 2022. http://dx.doi.org/10.1145/3493700.3493728.

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Anggreainy, Maria Susan, Arden Sagiterry Setiawan, Mohammad Subekti, Kenny Jingga, Noprianto, and Jaka Hartanto. "Implementing Online Food Ordering System for Food Court Using Scrum Approach." In 2021 25th International Computer Science and Engineering Conference (ICSEC). IEEE, 2021. http://dx.doi.org/10.1109/icsec53205.2021.9684632.

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Costales, Erika Mae, Reynalyn Dizon, Ryan Mark Silvestre, and Michael N. Young. "Improving Customer Experience on Instagram: Online Food Shop Ordering." In 2023 IEEE 8th International Conference on Engineering Technologies and Applied Sciences (ICETAS). IEEE, 2023. http://dx.doi.org/10.1109/icetas59148.2023.10346332.

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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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Nor, Nainatul Farzuha, Hartini Ahmad, and Ahmad Shabudin Ariffin. "Confidence Level to Purchase Halal Food Products Via Ordering Online Application." In 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021). Atlantis Press, 2022. http://dx.doi.org/10.2991/absr.k.220101.034.

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Du, Boya, Shaochuan Lin, Jiong Gao, et al. "BASM: A Bottom-up Adaptive Spatiotemporal Model for Online Food Ordering Service." In 2023 IEEE 39th International Conference on Data Engineering (ICDE). IEEE, 2023. http://dx.doi.org/10.1109/icde55515.2023.00271.

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Kristin, Rahel, Meike Kurniawati, and Ninawati Ninawati. "Ordering Online Food Delivery Service (OFD) by Early Adulthood in Greater Jakarta." In 3rd Tarumanagara International Conference on the Applications of Social Sciences and Humanities (TICASH 2021). Atlantis Press, 2022. http://dx.doi.org/10.2991/assehr.k.220404.222.

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Goffe, Louis, Shruthi Sai Chivukula, Alex Bowyer, Simon Bowen, Austin L. Toombs, and Colin M. Gray. "Appetite for Disruption: Designing Human-Centred Augmentations to an Online Food Ordering Platform." In 34th British HCI Conference. BCS Learning & Development, 2021. http://dx.doi.org/10.14236/ewic/hci2021.16.

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Reports on the topic "Online food ordering"

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Kantar. Testing the impact of overt and covert ordering interventions on sustainable consumption choices: a randomised controlled trial. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.gtc137.

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The production, transportation, storage, and waste of food products have a significant impact on the environment. The UK government’s National Food Strategy (Dimbleby, 2021), an independent review of England’s entire food system, recommends that multiple interventions are required for healthy and sustainable diets to create a long-term shift in our food culture. Online supermarkets constitute an increasingly large share of grocery shopping, 12.6% of grocery sales were made online in March 2022 compared with just 8.0% three years ago (McKevitt, 2022). Therefore, it is important to understand ho
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