The Impact of Food Delivery Apps on Customer Perceived Value Among University Students

Varsha Ganatra; Rishikaysh Kaakandikar; Muhammad Izzuddin; Daisy Mui Hung Kee; Najihah Bt Zainuddin; Muhammad Az-Zahid Bukhari; Muhammad Azfar Nurhakim; Varsha Panwar

doi:10.32535/jcda.v4i3.1182

The Impact of Food Delivery Apps on Customer Perceived Value Among University Students

Varsha Ganatra, Rishikaysh Kaakandikar, Muhammad Izzuddin, Daisy Mui Hung Kee, Najihah Bt Zainuddin, Muhammad Az-Zahid Bukhari, Muhammad Azfar Nurhakim, Varsha Panwar

Abstract

The number of food delivery apps users has increased nowadays due to the recent global pandemic situation of the coronavirus outbreak. Food delivery apps bring many benefits to the students and catering business. This paper aims to study the impact of food delivery apps on customer perceived value among university students. A quantitative approach was used in this study. Cross-sectional design used as the design of the study and the data will be gathered at one point in a time. Questionnaires used to collect the data from all respondents. The respondents were university students with the number of samples as many as 101 people. The results found how food delivery applications had an impact on customer perceived value among university students in Malaysia during the pandemic and it can be said that respondents gave a lot of positive feedback on food delivery service, where they believed in the products and service provided.

Full Text:

PDF

References

Alwaleed, N., Al Huwail, N. H., Singh, S., & AlMejhem, A. (2019). A case study of Starbucks. Journal of the Community Development in Asia, 2(2), 1-8.

Bishop, W. R. Jr., (1984). Competitive intelligence. Progressive Grocer, 63(3), 19â€“20.

Chai, L. T., Ng, D., & Yat, C. (2019). Online food delivery services: Making food delivery the new normal. Journal of Marketing Advances and Practices, 1(1), 62-77.

Creswell, J. W., & Guetterman, T. C. (2018). Educational research: Planning, conducting, and evaluating quantitative and qualitative research [6th ed]. London: Pearson.

Davis, F. D. (1989). Perceived usefulness, perceived ease of use, and user acceptance of information technology. MIS Quarterly, 13(3), 319-304.

Gill, D. L., Byslma, B., & Ouschan, R. (2007). Customer perceived value in a cellar door visit: the impact on behavioral intentions. International Journal of Wine Business Research, 19(4), 257-275.

GrÃ¸tnes, E. (2009). Standardization as open innovation: Two cases from the mobile industry. Information Technology & People, 22(4), 367-381.

Ha, J., & Jang, S. (20110). Effect of service quality and food quality: The moderating role of atmospherics in an ethnic restaurant segment. International Journal of Hospitality Management, 29(3), 520-529.

Kimes, S. E. (2011). Customer perception of electronic food ordering. Cornell Hospitality Report, 11(10), 1-18.

Nicolaides, A. (2008). Service quality, empowerment and ethics in the South African hospitality and tourism industry and the road ahead using ISO9000/1 [Published Doctoral theses]. Richard Bay, South Africa: University of Zululand.

Ribeiro, C. J. (2018). Technology at the table: An overview of food delivery apps. Retrieved online from https://repositorio.ucp.pt/bitstream/10400.14/26991/1/Thesis_PDFA_CatarinaJardimRibeiro.pdf

Santra, S. (2019, March 30). Food delivery apps: Boon or bane for restaurant franchisees? Retrieved online from https://www.franchiseindia.com/content/food-delivery-apps-boon-or-bane-for-restaurant-franchisees.13032

Zeithaml, V. A. (1988). Consumer perceptions of price, quality and value: A means end model and synthesis of evidence. Journal of Marketing, 52(3), 2â€“2.

DOI: https://doi.org/10.32535/jcda.v4i3.1182