The DOI matches its Crossref record; 34 of the 34 references it cites were found in a registry or an index.
Differences in perceptions about food delivery apps between single-person and multi-person households
Abstract
Abstract The growth in mobile communications is a significant reason attributed to the O2O commerce explosion in China. Mobile applications have seized this opportunity adapting it to restaurants and food delivery services, recognized as an alternative strategy to increase sales revenue and for consumers to conveniently receive products and services. This study was designed to specifically explore five salient quality attributes representing convenience, design, trustworthiness, price, and various food choices associated with food delivery apps in consideration of their impacts upon user-perceived value, attitudes and intention to continuously use. Results determined that user trustworthiness was the most important quality attribute of the food delivery app business. Additionally, this study found that single-person households placed most importance upon quality attributes for ‘various food choices,’ ‘price’ and ‘trustworthiness.’ Comparatively, multi-person households placed most importance upon ‘design,’ ‘convenience,’ and ‘trustworthiness.’ Managerial implications, limitations and recommendations for future research are provided.
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Cited by
The value proposition of food delivery apps from the perspective of theory of consumption value
Kaur, P., Dhir, A., Talwar, S., & Ghuman, K. (2021) · International Journal of Contemporary Hospitality Management · doi:10.1108/ijchm-05-2020-0477 · Cited by 377
Troise, C., O'Driscoll, A., Tani, M., & Prisco, A. (2020) · British Food Journal · doi:10.1108/bfj-05-2020-0418 · Cited by 319
Consumers’ intentions to use online food delivery systems in the USA
Gunden, N., Morosan, C., & DeFranco, A. (2020) · International Journal of Contemporary Hospitality Management · doi:10.1108/ijchm-06-2019-0595 · Cited by 207
Belanche, D., Flavián, M., & Pérez-Rueda, A. (2020) · Sustainability · doi:10.3390/su12104275 · Cited by 187
Predicting satisfaction and intentions to use online food delivery: What really makes a difference?
Annaraud, K., & Berezina, K. (2020) · Journal of Foodservice Business Research · doi:10.1080/15378020.2020.1768039 · Cited by 139
Metadata
- Authors
- Cho, M., Bonn, M. A., & Li, J. (.
- Venue
- International Journal of Hospitality Management
- Publisher
- Elsevier BV
- Published
- 2019-01
- Volume
- 77
- Pages
- 108-116
- ISSN
- 0278-4319 (ISSN-L)
- OpenAlex
- W2809223742
- Cited by
- 494
- References
- 34
- FWCI
- 40.84
- Type
- journal article
- Language
- en
- Open access
- closed
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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