• 식품보건융합연구
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• 제7권2호
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• pp.1-10
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• 2021

The purpose of this study is to examine the impact of the service quality of delivery food on customers' emotional response and repurchase intention during the COVID19 pandemic. The proposed research model examined the effect on the service quality, customer sentiment response, and repurchase intention of delivery food. A questionnaire was distributed and measured for 300 consumers who had experience using food delivery services in the last 30 days. The questionnaires from previous researches were revised to fit the purpose of the present study. The survey results were analyzed to verify the reliability and validity of the measured variables. To verify the hypotheses a Structural Equation Modelling (SEM) was used for the study. The results showed that taste, price fairness, and package design positively affected emotional response; moreover, repurchase intention was enhanced by emotional response. This research analyzed the relationships between service qualities of delivery food, emotional response, and repurchase intention when customers consume delivery food during COVID19 in Korea. This study extends the delivery food literature by combining customers' emotional behavior with SEM model. The result suggested competitive strategic plans and development directions of food delivery companies in the rapidly increasing food delivery industry, providing implications for further research.

• 한국콘텐츠학회논문지
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• 제21권1호
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• pp.196-202
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• 2021

본 연구는 배달음식 서비스품질에 대한 주요요인을 찾고, 선행 연구에서 배달음식 서비스품질의 상호 중요도를 확인하여 각 요인의 중요도 순위를 도출하였다. 이를 위해 계층분석과정 (Analytic Hierarchy Process, AHP)을 이용한 의사결정모형을 사용하여 상호 평가를 정량화하는 과정을 수행하였다. 연구분석 결과, 배달 서비스품질은 배달음식 서비스품질의 주요인이며, 특히 주문 서비스품질과 음식 서비스품질은 배달음식 서비스품질의 핵심요인으로 나타났다. 주문 서비스품질의 세부요인은 편의성과 정확성이 중요하며, 배달음식 서비스품질을 통해 배달비의 세부요인을 기본료, 할인, 면제 순으로 중요하게 인식하고 있는 것으로 밝혀졌다. 본 연구 결과는 배달음식 서비스품질에 대한 분석뿐만 아니라 배달 정보 서비스품질 향상에도 이바지할 것으로 기대한다.

• 산경연구논집
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• 제13권3호
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• pp.25-34
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• 2022

Purpose: Food delivery services are rapidly increasing due to the recent COVID-19 outbreak. This study examines how much taste, price, brand, and reliability affect the satisfaction of delivery apps and delivery companies in food delivery services, as well as its effects on repurchase intentions. Research design, data and methodology: Empirical analysis was conducted through questionnaire survey on a coffee shop that started delivery services. Reliability and validity were analyzed, and hypotheses were verified through confirmatory factor analysis, discriminant validity analysis, and path analysis using structural equation modelling. Results: The factors affecting the satisfaction of delivery apps at coffee shops were taste and brand image. Only 'taste' had a statistically significant effect on the factor that made consumers feel satisfaction. In addition, satisfaction with delivery apps of coffee shops and delivery companies had a statistically significant effect on repurchase intention. The company should focus on improving the image of the coffee application rather than the corporate image. Conclusions: Now and in the future, F&B companies will have to recognize and respond, as well as rethink on how to deliver satisfaction of delivery apps and delivery companies to consumers in the ever-increasing delivery competition. This study provides implications through satisfaction analysis of coffee delivery apps and companies.

• 경영정보학연구
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• 제20권1호
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• pp.1-16
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• 2018

최근 인터넷의 발전과 스마트폰 보편화에 따라 배달 애플리케이션의 이용률이 높아지면서 O2O 기반의 외식 배달 시장이 급격하게 성장하고 있다. 본 연구는 한국(배달의민족)과 중국(어러머) 배달애플리케이션의 사용성을 비교 분석하고, 국내 배달 애플리케이션의 개선 방향을 제시하는 것을 목적으로 한다. 연구 방법으로는 1차로 국내외 배달 애플리케이션의 현황을 파악하고, 2차로 피터모빌의 허니콤 모델을 재구성하여, 이를 기준으로 설문조사와 심층인터뷰 진행하였다. 사용성 평가결과를 분석하여 제안된 개선 결과는 다음과 같다. 첫째, 배달의민족의 모든 가맹업체들은 애플리케이션으로 주문이 가능해야 한다. 둘째, 장바구니에 다른 업소의 음식을 동시에 담을 수 있어야 한다. 셋째, 화면 첫 페이지에서 장바구니와 구매내역을 바로 찾아볼 수 있고 첫 페이지에 오늘의 추천 메뉴를 보여주는 것은 사용자의 편의성을 높이는 것에 도움을 준다. 넷째, 검색창을 상단에 고정하면 검색성을 높일 수 있다. 다섯째, 배달 예상 시간과 배달원의 정확한 위치를 확인할 수 있어야 한다. 마지막으로 업소 주소가 명시되고 예상 배달 가능 시간에 대한 보장이 이루어진다면 신뢰성을 높일 수 있다. 본 연구 결과를 통해 국내 배달 애플리케이션 서비스 향상에 기여하기를 기대한다.

• 한국식품영양학회지
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• 제30권6호
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• pp.1199-1209
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• 2017

Food environment has been going through significant changes with the introduction of Information and Communication Technology (ICT). This study was conducted to investigate the current development status of ICT related to food delivery service by analyzing the relevant registered patents according to consumer buying process. Patents registered between 2002 and 2016 were searched with 'food' and 'delivery' as main keywords through Korea Intellectual Property Rights Information Service (www.kipris.or.kr). The search resulted in 624 patents among which 219 patents were related to food delivery service; 108 patents based on ICT were selected and analyzed. The patents were examined by applicant and year. The patents were classified into the six steps of consumer buying process: 'need recognition', 'information search', 'evaluation', 'choice', 'purchase', and 'postpurchase evaluation'. Patents belonging to more than one step were coded to all the corresponding steps. The patents were registered mainly by domestic companies (50.9%) and individuals (35.2%), having shown dramatic increase of registration since 2012. Over 2/3 (67.6%) of the patents were related to the 'purchase' step. About 32% were associated with the 'information search' step. Approximately 18% of the patents were relevant to the 'evaluation' and 'choice' steps, respectively. The numbers of patents related to the 'postpurchase evaluation (13.9%)' and 'need recognition (12.0%)' steps were relatively low. The current ICTs related to food delivery service in Korea were largely associated with service providers' profit generation rather than consumers' benefit. There is still much room for technology development that could contribute to increasing consumers' benefit.

• 아태비즈니스연구
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• 제13권3호
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• pp.375-387
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• 2022

Purpose - The food delivery mobile application market is growing rapidly in the catering service industry. The purpose of this study was to investigate the effects of E-service quality on consumer attitudes and satisfaction in the food delivery service field in China. Design/methodology/approach - A total of 390 copies of this questionnaire were distributed between February 17 and March 25, 2021 on the Chinese survey site (https://www.wjx.cn). Three hundred forty-nine parts were used for the final analysis. Validity and reliability were analyzed using SPSS 25.0 statistical program, and correlation and regression analysis were performed. Findings - The study results showed among the e-service quality components of food delivery application software, trust, convenience, proximity and reactivity have an impact on consumer attitudes. Research implications or Originality - The service quality of food application software is an important factor determining consumer attitude. The limitations of this study and suggestions for future research were discussed.

• 유통과학연구
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• 제19권2호
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• pp.37-44
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• 2021

Purpose: O2O (Online to Offline) is an internet-based platform. The purpose of this study is to confirm the effect of service quality of O2O food delivery service on service satisfaction, and whether customer orientation mediates the relationship between service quality and service satisfaction. Research design, data and methodology: This paper surveyed Chinese consumers using the O2O food delivery platform through a questionnaire technique. Smart PLS 3.0 was used to verify the hypothesis of this study. PLS is characterized by the advantage of minimizing measurement errors and maximizing the influence of each factor. Results: It was confirmed that O2O food delivery companies need to increase service quality (information quality, product quality, and social quality, system quality) in order to obtain customer satisfaction. Additionally, the perceived customer orientation was found to completely mediate the relationship between perceived service quality (information quality, product quality) and perceived service satisfaction. Conclusions: The service level of the O2O delivery company to the customer's request when a problem occurs in the customer's order must be raised to increase the customer's satisfaction. For example, timely response to customer inquiries and timely feedback of delivery information to customers during the delivery process should improve the quality of after-sales service.

• 한국콘텐츠학회논문지
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• 제14권8호
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• pp.406-415
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• 2014

본 연구는 급성장하고 있는 외식업체 배달서비스 시장에 관한 연구로, 배달서비스 품질의 차원을 도출하고, 소비자의 식생활 라이프스타일 따라 외식업체 음식 배달서비스 품질에 대한 차이가 있는지를 실증 분석하고자 하였다. 식생활 라이프스타일에 대한 요인분석 결과 '건강추구형', '유행 추구형', '미각 추구형', '안전 추구형', '편의 추구형'의 5개 요인이 추출되었고, 군집분석 결과 '맛 추구형', '식생활 고관심형', '편의 추구형'으로 분류되었다. 배달서비스 품질은 '음식품질', '경제성', '주문 편의성', '직원품질', '위생', '주문 품질'로 6가지 요인이 도출되었는데 그 중 '음식품질'과 '경제성'에서 소비자 유형별 유의한 차이를 보였다, 또한 '주문 품질', '음식 품질', '위생' 등의 순으로 만족도에 미치는 영향력의 정도가 큰 것으로 나타났다.

• 동아시아경상학회지
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• 제6권2호
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• pp.14-27
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• 2018

Purpose - The purpose of this study is to analyze the effect of 'delivery service quality' of online fresh food shopping malls on 'e-satisfaction' and 'repurchase intention' of online customers. Research design, data, and methodology - To demonstrate the relationship between the delivery service quality of online fresh food shopping mall and the e-customer satisfaction and repurchase intention, the research model was designed with 5 sub-factors (promptness, accuracy, economy, safety, information) based on the contents of previous studies. The data collection is conducted with sampling survey. The participants are customers who have visited, purchased and received their orders within the last 6 months in online fresh food shopping malls. This study analyzed collected data, then confirmed and finalized the hypothesis by using IBM SPSS Statistics 21.0 statistical program. Results - Hypothesis 1: The service quality of online fresh food shopping mall will have a statistically significant effect on online customers' e-customer satisfaction. Hypothesis 2: The service quality of online fresh food shopping mall will affect the repurchase intention of online customers. Hypothesis 3: The e-customer satisfaction of online fresh food shopping mall will have a statistically significant effect on repurchase intention. Among the 5 sub-factors (promptness, accuracy, economy, safety, information) of delivery service quality, three factors such as promptness, accuracy, and safety have stronger influence on e-satisfaction and repurchase intention of online customers. Conclusions - This study has proven the feasibility and viability of the hypotheses that 1) The excellent delivery service quality of an online fresh food shopping mall primarily affects e-customer satisfaction; and that 2) Ecustomer satisfaction will secondarily serve to improve repurchase intention.

• 대한영양사협회학술지
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• 제21권1호
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• pp.25-36
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• 2015

In this study, we attempted to improve hospital food delivery service quality and customer satisfaction by using FMEA (Failure Mode and Effect Analysis), which is applied to the quality control of products in manufacturing plants. Subjective food delivery service quality improvement was judged based on a 5-point likert scale. Traditional FMEA uses an RPN (Risk priority number) to evaluate the risk level of a component or process. The RPN index was determined by calculating the product of severity, occurrence, and detection indexes. In our results, total RPN value (P<0.01) significantly decreased after FMEA introduction, whereas customer satisfaction (P<0.001) and food delivery service quality (P<0.001) significantly increased. Specifically, foodservice errors (P<0.01) and loss cost (P<0.01) were significantly improved by FMEA introduction. Taken together, we suggest that FMEA reduces critical activities and errors in foodservice delivery caused by simple priority selection.