• 한국조리학회지
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• 제23권1호
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• pp.37-47
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• 2017

The number of delivery app users and their social impact have increased along with the number smartphone users. Accordingly, the present study attempted to suggest a method to improve the service quality of delivery apps for relevant businesses and researchers by determining the influences of delivery app usage factors on customer satisfaction and reuse intention. The present study distributed and collected questionnaires through on- and offline surveys targeting males and females in their 20s in the Daejeon area. The results of the regression analysis showed that the influence of delivery app usage factors on customer satisfaction was 43.8%, and informativeness, payment and safety, usefulness, and convenience were found to influence the increased satisfaction with the delivery apps. The influence of delivery app usage factors on customers' reuse intention was 37.3%, and among the four usage factors, informativeness and payment and safety were found to be the main factors for increasing the reuse intention. As providing more accurate information is a means to increase customer satisfaction and reuse intention by improving the service quality of the delivery apps, new menus and prices should be rapidly updated.

• 한국식품영양학회지
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• 제31권1호
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• pp.185-194
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• 2018

The purpose of this study was to investigate the structural relationship between environmental factors, personal factors, ease of use, usefulness and behavioral intention of delivery application by applying the extended Technology Acceptance Model (TAM). An online survey was conducted based on a self-administered questionnaire to a selected sample who had an experience of using delivery application at least once. The survey was conducted in September, 2017. The data obtained was analyzed using SPSS 24.0 for windows and AMOS 24.0. The findings of the study showed that among environmental factors, social influence had a significant effect on perceived usefulness and perceived ease of use and facilitating conditions had a significant effect on perceived ease of use only. Among personal factors, anxiety had a significant effect on perceived usefulness, while innovation had a significant effect on perceived ease of use. Both of perceived usefulness and perceived ease of use had a significant effect on behavioral intention. This study suggests the importance of environmental and personal factors for increase of behavioral intention of delivery application.

• 대한인간공학회지
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• 제36권2호
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• pp.157-168
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• 2017

Objective: This study aims to understand the motorcycle accident characteristics of food delivery workers and to present basic guidelines on accident prevention through accident. Background: It is known that food delivery workers have a high ratio of self-employed and youth workers, and occupations with frequent disasters. Therefore the occupation is known to really be in need of accident prevention policy. Method: This study analyzed the data of motorcycle crashes of 1,310 food delivery workers that have been approved as on-duty industrial crashes since 2015. The accident characteristics were examined by dividing them into driver related factors and accident related factors. Results: Among the motorcycle crashes of food delivery workers, 99.2% of the victims were males, 82.6% had less than six months of work experience. 76.2% of the victims were employed by the companies with less than five workers. In addition, there was a difference in accident characteristics according to age, type of cuisine, accident time of the day, injured organs and injured body part. Conclusion: The results of this study can be used as baseline data to devise systematic measures to prevent motorcycle crashes of food delivery workers. Application: Preventative measures for novice young part time workers including safety education/training need to be established.

• 유통과학연구
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• 제21권3호
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• pp.47-60
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• 2023

Purpose: During and after Covid-19 pandemic, technology has emerged as a key factor in supporting the recovery of the economy and the rise of living standards. This study examines seven factors affecting the intention of food delivery apps usage, which include Performance Expectancy, Effort Expectancy, Social Influence, Hedonic Motivation, Price Value, and Habit, and how much influence they have on the customers' behavioral continuance of food delivery apps after Covid-19 Pandemic. Research methodology: This research is a quantitative descriptive research with 473 qualified respondents from 550 respondents collected. Besides using the UTAUT2 model (Venkatesh et al., 2012), Information Quality was added to give a better explanation for the consumers' intention towards continuance behavior using food delivery apps. The collected data is then processed using SPSS 22.0. Results: Habit factors and Information Quality factors have significant positive effects on promoting food delivery apps usage intention, which in turn influences continuance behavior. In addition, Habit factors and Information Quality factors together have an effect of 48.57% on Behavioral Intention. Conclusion: The result proves that positive habits and food information quality can increase the usage intention towards the behavioral continuance of consumers. Higher usage frequency can be improved by increasing these two factors.

• 식품보건융합연구
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• 제10권4호
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• pp.9-19
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• 2024

This qualitative study explores the impact of online food delivery platform attributes on customer satisfaction and repurchase intentions. Employing a phenomenological approach, we conducted in-depth interviews and focus group discussions with 15 participants to gain rich insights into user experiences. Thematic analysis revealed key factors influencing satisfaction and loyalty: service quality dimensions (efficiency, reliability, fulfillment, privacy), expectation disconfirmation, perceived usefulness and ease of use, multi-level customer value, relationship quality, electronic word-of-mouth, value co-creation, and phased loyalty formation. Our findings extend customer behavior theory in digital platforms, offering a comprehensive framework for understanding the complex mechanisms underlying user satisfaction and repurchase decisions. The study provides valuable implications for platform operators, highlighting the importance of exceeding customer expectations, enhancing user experience, building trust, leveraging user-generated content, and fostering co-creation processes. Methodologically, we demonstrate the efficacy of qualitative approaches in uncovering nuanced insights in digital service contexts. While acknowledging limitations in generalizability, this research establishes a solid foundation for future investigations into the rapidly evolving domain of online food delivery services. The integrated theoretical approach offers a robust model for analyzing customer behavior in emerging digital service environments, contributing significantly to both academic understanding and practical application in the field of digital service provision and platform management.

• The Journal of Asian Finance, Economics and Business
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• 제8권2호
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• pp.1025-1032
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• 2021

The study investigates factors affecting the loyalty of Food Delivery Application (FDA) service in Thailand. This study employs quantitative research methodology with a non-probability sampling method to draw 510 FDA samples from the FDA users in Thailand. The online questionnaires with a Cronbach's alpha coefficient of 0.886 were used as a research tool to collect data from samples. By using the Structural Equation Modeling (SEM) to analyze data, the results show that trustworthiness, social influence, system design, and task-technology fit affect the user's technology acceptance, which also show the significant relationship with the loyalty of FDA users in Thailand. The study checks the harmony with the statistics; χ2 = 258.686, df. =160, χ2/df. = 1.616, p-value = 0.050, CMIN/DF = 1.616, GFI = 0.960, AGFI = 0.969, TLI = 0.953, CFI = 0.965, RMSEA = 0.047, significant level at 0.05, along with testing the weight factor. In conclusion, the research model was harmonious with the empirical data at the significant level 0.05. The finding of this study suggested that the FDA service provider might apply this research finding to develop a greater understanding of the FDA's customer loyalty, as well as determine marketing strategies, identify opportunities, and create a competitive advantage in the future.

• 한국컴퓨터정보학회논문지
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• 제26권1호
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• pp.231-238
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• 2021

이 논문은 Covid-19 이후 기간의 빅데이터를 활용하여 일상에서 주문하는 음식 배달과 소비의 경향을 분석하는 방법을 제시한다. 빅데이터를 분석하고 데이터베이스 시스템을 이용하여, 날씨를 제외한 네 개의 요소들이 배달의민족 매출과 의미있는 상관관계가 있는 것으로 확인되었다. 이 연구는 KBS, MBC와 SBS 언론매체의 빅데이터 분석에서 Covid-19 관련 기사 다음 날에 음식 배달과 소비 증가가 거의 60%에 달하는 것을 발견하였다. 또한 Naver 검색결과에서도 Covid-19 관련 기사 다음 날에 심각하게 의미있는 음식 배달과 소비 증가를 발견하였다. 그 이외에, 소비의 흐름에 있어서 모바일을 통한 배달이 주류가 될 것이며 밀레니얼 세대가 대세가 될 것이라는 것도 알 수 있었다. 본 연구는 방대하고 구체적인 데이터를 사용하여 똑같은 방법으로 경기 침체기에 다른 산업 분야에 대하여 분석을 가능하게 하는 것으로, 기업의 입장에서 발빠른 대응으로 경기 침체 속의 호황을 맞이할 수 있는 분석과 방법을 제공하는 데 기여할 수 있다.

• Asian-Australasian Journal of Animal Sciences
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• 제28권2호
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• pp.290-302
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• 2015

Growing demand for sustainable production, increasing competition and consideration of health concerns have led the meat industries on a path to innovation. Meat industries across the world are focusing on the development of novel meat products and processes to meet consumer demand. Hence, a process innovation, like nanotechnology, can have a significant impact on the meat processing industry through the development of not only novel functional meat products, but also novel packaging for the products. The potential benefits of utilizing nanomaterials in food are improved bioavailability, antimicrobial effects, enhanced sensory acceptance and targeted delivery of bioactive compounds. However, challenges exist in the application of nanomaterials due to knowledge gaps in the production of ingredients such as nanopowders, stability of delivery systems in meat products and health risks caused by the same properties which also offer the benefits. For the success of nanotechnology in meat products, challenges in public acceptance, economics and the regulation of food processed with nanomaterials which may have the potential to persist, accumulate and lead to toxicity need to be addressed. So far, the most promising area for nanotechnology application seems to be in meat packaging, but the long term effects on human health and environment due to migration of the nanomaterials from the packaging needs to be studied further. The future of nanotechnology in meat products depends on the roles played by governments, regulatory agencies and manufacturers in addressing the challenges related to the application of nanomaterials in food.

• 한국콘텐츠학회논문지
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• 제19권10호
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• pp.581-592
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• 2019

본 연구는 배달앱의 수용을 촉진하거나 억제하는 요인의 탐색에 초점을 맞추고 있다. 가능한 선행 요인으로 리뷰의 진단성 및 기술적 규범, 위험의 다차원적 지각 정도를 살펴보고 있는 본 연구는 실제 배달앱 비즈니스가 활성화되어 있는 주요 광역도시 거주 사용자들을 대상으로 데이터를 수집하였다. 수집된 자료에 대해 시행한 구조방정식 모형 분석의 결과는 배달앱에 게재되어 있는 리뷰의 진단성 및 기술적 규범의 수준에 대한 인식이 향상될수록, 그리고 배달앱 사용에 수반되리라 예상되는 다차원적 위험 지각이 완화될수록 보다 우호적인 방향으로 태도가 형성되게 됨을 확인시켜 주었다. 아울러 이러한 태도가 실제 배달앱 수용의 의사에 미치는 정(+)의 영향력은 지각된 위험의 수준이 악화될수록 보다 완화되게 됨을 확인시켜 주었다. 이러한 일련의 실증결과는 최근 다양한 분야에서 부상하고 있는 O2O 서비스 플랫폼의 수용 및 확산을 촉진할 수 있는 전략적 제도적 지침의 마련에 기여하여 줄 수 있을 것이다. 즉, 최근 부상 중인 여러 신생 O2O 서비스 업체들의 시장 안착에 요구되는 전략적 고려 사항에 대한 인식 환기와 더불어 보다 신속한 사용자 저변의 확대에 이바지할 수 있는 동인들을 발견해 내는데 기여할 수 있을 것이다.

• 한국축산식품학회지
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• 제41권5호
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• pp.894-904
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• 2021

Microencapsulation is a protective process for materials that are sensitive to harsh conditions encounted during food manufacture and storage. The objectives of this research were to manufacture a milk protein-based delivery system (MPDS) containing Lactobacillus rhamnosus GG (LGG) using skim milk powder and to investigate the effects of manufacturing variables, such as reaction temerpature and holding time, on the physiccohemical properties of MPDS and viability of LGG under dairy food processing and storage conditions. MPDS was prepared using chymosin at varing reaction temperatures from 25℃ to 40℃ for 10 min and holding times from 5 to 30 min at 25℃. The morphological and physicochemical properties of MPDS were evaluated using a confocal laser scanning microscope and a particle size analyzer, respectively. The number of viable cells were determined using the standard plate method. Spherical-shaped MPDS particles were successfully manufactured. The particle size of MPDS was increased with a decrease in reaction temperature and an increase in holding time. As reaction temperature and holding time were increased, the encapsulation efficiency of LGG in MPDS was increased. During pasteurization, the use of MPDS resulted in an increase in the LGG viability. The encapsulation of LGG in MPDS led to an increase in the viability of LGG in simulated gastric fluid. In addition, the LGG viability was enhanced with an increase in reaction temperature and holding time. In conclusions, the encapsulation of LGG in MPDS could be an effective way of improving the viability of LGG during pasturization process in various foods.