Consumers' Motives and Intentions to Use Third-Party Food Delivery Services: Understanding the Role of Technology Anxiety
| المصدر: | المجلة العلمية لكلية السياحة والفنادق |
|---|---|
| الناشر: | جامعة الإسكندرية - كلية السياحة والفنادق |
| المؤلف الرئيسي: | Abdien, Mohamed Kamal (Author) |
| مؤلفين آخرين: | Ashour, Rabab (Co-Author) |
| المجلد/العدد: | ع21, الإصدار1 |
| محكمة: | نعم |
| الدولة: |
مصر |
| التاريخ الميلادي: |
2024
|
| الشهر: | يونيو |
| الصفحات: | 201 - 220 |
| ISSN: |
2314-7024 |
| رقم MD: | 1484012 |
| نوع المحتوى: | بحوث ومقالات |
| اللغة: | الإنجليزية |
| قواعد المعلومات: | HumanIndex |
| مواضيع: | |
| كلمات المؤلف المفتاحية: |
Third-Party Food Delivery Service | Perceived Ease of Use | Perceived Usefulness | Convenience | Technology Anxiety
|
| رابط المحتوى: |
الناشر لهذه المادة لم يسمح بإتاحتها. |
| LEADER | 02650nam a22002297a 4500 | ||
|---|---|---|---|
| 001 | 2227476 | ||
| 041 | |a eng | ||
| 044 | |b مصر | ||
| 100 | |a Abdien, Mohamed Kamal |e Author |9 528153 | ||
| 245 | |a Consumers' Motives and Intentions to Use Third-Party Food Delivery Services: |b Understanding the Role of Technology Anxiety | ||
| 260 | |b جامعة الإسكندرية - كلية السياحة والفنادق |c 2024 |g يونيو | ||
| 300 | |a 201 - 220 | ||
| 336 | |a بحوث ومقالات |b Article | ||
| 520 | |b With the development of technology, consumers now want easy, quick, and convenient dining experiences. The food service sector is always coming up with new ideas to keep up with these demands and remain competitive. The emergence of third-party delivery services in the restaurant industry has offered a practical way to enhance delivery capabilities and expand the customer base. Thus, the purpose of the current study is to evaluate the factors motivating customers on placing meal orders using third-party food delivery service. Convenience sampling was employed to gather customer responses from online surveys. The findings demonstrated that consumers’ perceived ease of use, perceived usefulness, habit, and trust are essential elements that have significant impacts on their intentions to use third-party food delivery service. It was also shown that consumers' perceptions of usefulness depended on convenience of service and the variety of food choices offered. Furthermore, it was proved that customers' anxiety about technology had an impact on the relationships between their behavioural intentions and their perceptions of its ease of use or usefulness. The research provides suggestions on how restaurants and third-party food delivery service providers could work together and alter meal delivery service to satisfy both the customer's wants and their own objectives. | ||
| 653 | |a صناعة المطاعم |a الجهات الخارجية |a خدمات التوصيل |a القلق الرقمي | ||
| 692 | |b Third-Party Food Delivery Service |b Perceived Ease of Use |b Perceived Usefulness |b Convenience |b Technology Anxiety | ||
| 700 | |9 787420 |a Ashour, Rabab |e Co-Author | ||
| 773 | |4 العلوم الإنسانية ، متعددة التخصصات |6 Humanities, Multidisciplinary |c 010 |e Journal of The Faculty of Tourism and Hotels |f Al-Mağallah Al-ʿilmiyyaẗ Li Kulliyyaẗ Al- Siyaḥah wa Al-Fanādiq |l 001 |m ع21, الإصدار1 |o 2045 |s المجلة العلمية لكلية السياحة والفنادق |v 021 |x 2314-7024 | ||
| 856 | |u 2045-021-001-010.pdf | ||
| 930 | |d n |p y |q n | ||
| 995 | |a HumanIndex | ||
| 999 | |c 1484012 |d 1484012 | ||
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