Citations (170)
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Dwi Suhartanto, David Dean, Fatya Alty Amalia & Ni Nyoman Triyuni. (2024) Attitude formation towards green products evidence in Indonesia: integrating environment, culture, and religion. Asia Pacific Business Review 30:1, pages 94-114.
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Mahendar Reddy Gavinolla, Hiran Roy & Vikrant Kaushal. (2023) A retrospective overview of the Journal of Foodservice Business Research using bibliometric analysis. Journal of Foodservice Business Research 26:5, pages 741-761.
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Meike Rombach, Ani Kartikasari, David L. Dean, Dwi Suhartanto & Brendan T. Chen. (2023) Determinants of customer loyalty to online food service delivery: evidence from Indonesia, Taiwan, and New Zealand. Journal of Hospitality Marketing & Management 32:6, pages 818-842.
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Bobby Ardiansyahmiraja, Erna Andajani & Adhika Putra Wicaksono. (2023) Effects of e-servicescape dimensions on online food delivery services’ purchase intention. Journal of Foodservice Business Research 0:0, pages 1-17.
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Radha Govind Indwar & Aditya Shankar Mishra. (2023) Emojis: can it reduce post-purchase dissonance?. Journal of Strategic Marketing 31:4, pages 918-939.
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Ani Kartikasari, David L. Dean, Meike Rombach & Dwi Suhartanto. (2023) Discomfort and proactiveness of New Zealand OFD consumers during the coronavirus pandemic. Journal of Foodservice Business Research 0:0, pages 1-19.
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Abhijeet Biswas & Rohit Kumar Verma. (2023) Augmenting service quality dimensions: mediation of image in the Indian restaurant industry. Journal of Foodservice Business Research 26:3, pages 496-527.
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Víctor Calderón-Fajardo, María Jesús Carrasco-Santos & Carlos Rossi Jiménez. (2023) The intention of consumers to use augmented reality apps in gastronomy – case of Málaga. Current Issues in Tourism 26:9, pages 1446-1462.
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Dwi Suhartanto, David Dean, I Wayan Edi Arsawan, Mahir Pradana & Iklima Farhani. (2023) Eating Good Food and Helping the Community: The Drivers of Online Local Food Purchasing. Journal of International Food & Agribusiness Marketing 0:0, pages 1-21.
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Mohammad Osman Gani, Anisur R Faroque, Abureza M Muzareba, Sanjida Amin & Masudur Rahman. (2023) An integrated model to decipher online food delivery app adoption behavior in the COVID-19 pandemic. Journal of Foodservice Business Research 26:2, pages 123-163.
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Bruce Mwiya, Mathew Katai, Justice Bwalya, Maidah Kayekesi, Sekela Kaonga, Edwin Kasanda, Christopher Munyonzwe, Bernadette Kaulungombe, Eledy Sakala, Alexinah Muyenga & Donald Mwenya. (2022) Examining the effects of electronic service quality on online banking customer satisfaction: Evidence from Zambia. Cogent Business & Management 9:1.
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A. A. Talha Talukder, Md. Anisul Islam Mahmud, Arbiya Sultana, Tahmid Hasan Pranto, AKM Bahalul Haque & Rashedur M. Rahman. (2022) A customer satisfaction centric food delivery system based on blockchain and smart contract. Journal of Information and Telecommunication 6:4, pages 501-524.
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Pearl M. C. Lin, Kang-Lin Peng, Sha Wang, Wai Ching Au & Sandra Feng. (2022) Impact of online food delivery services on China’s hotel catering businesses. Journal of China Tourism Research 18:4, pages 871-891.
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Debajyoti Pal, Suree Funilkul, Wichai Eamsinvattana & Saeed Siyal. (2022) Using online food delivery applications during the COVID-19 lockdown period: What drives University Students’ satisfaction and loyalty?. Journal of Foodservice Business Research 25:5, pages 561-605.
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Dwi Suhartanto, David Dean, Gundur Leo & Ni Nyoman Triyuni. (2022) Gaining young customer trust in online food service during the COVID-19 pandemic incorporating valence theory and the quality-based behavior model. Journal of Foodservice Business Research 0:0, pages 1-23.
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Diep Ngoc Su, Nguyen An Ngoc Nguyen, Ly Ngoc Thi Nguyen, Tuan Trong Luu & Duy Quy Nguyen-Phuoc. (2022) Modeling consumers’ trust in mobile food delivery apps: perspectives of technology acceptance model, mobile service quality and personalization-privacy theory. Journal of Hospitality Marketing & Management 31:5, pages 535-569.
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Vaibhav Agarwal & Rajendra Sahu. (2022) Predicting repeat usage intention towards O2O food delivery: extending UTAUT2 with user gratifications and bandwagoning. Journal of Foodservice Business Research 25:4, pages 434-474.
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Lusianus Kusdibyo. (2022) Tourist loyalty to hot springs destination: the role of tourist motivation, destination image, and tourist satisfaction. Leisure/Loisir 46:3, pages 381-408.
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Dwi Suhartanto, Ani Kartikasari, Mukhamad Najib & Gundur Leo. (2022) COVID-19: Pre-Purchase Trust and Health Risk Impact on M-Commerce Experience – Young Customers Experience on Food Purchasing. Journal of International Food & Agribusiness Marketing 34:3, pages 269-288.
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Mahasweta Saha & Debarshi Mukherjee. (2022) The role of e-service quality and mediating effects of customer inspiration and satisfaction in building customer loyalty. Journal of Strategic Marketing 0:0, pages 1-17.
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Wenjia Han, Carola Raab, Amanda Belarmino & Jason Tang. (2022) Are online meal delivery platforms part of the sharing economy?. Journal of Foodservice Business Research 25:3, pages 253-276.
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Haitao Liu, Zhaoxia Guo & Zhengzhong Zhang. (2021) A hybrid multi-level optimisation framework for integrated production scheduling and vehicle routing with flexible departure time. International Journal of Production Research 59:21, pages 6615-6632.
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Roberta De Cicco, Susana Cristina Lima da Costa e Silva & Francesca Romana Alparone. (2021) “It’s on its way”: Chatbots applied for online food delivery services, social or task-oriented interaction style?. Journal of Foodservice Business Research 24:2, pages 140-164.
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Katerina Annaraud & Katerina Berezina. (2020) Predicting satisfaction and intentions to use online food delivery: What really makes a difference?. Journal of Foodservice Business Research 23:4, pages 305-323.
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Jiwon Lee, Dohee Kim & Timothy J. Lee. (2020) The development of an evaluation scale for B2B service quality: The case of the Korean convention industry. Journal of Convention & Event Tourism 21:1, pages 1-21.
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Articles from other publishers (145)
Nathaniel D. Line, Lydia Hanks, Tarik Dogru & Lu Lu. (2024) Assigning credit and blame: How delivery services affect restaurant EWOM. International Journal of Hospitality Management 117, pages 103644.
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Mark Ashton, Aarni Tuomi & Peter Backman. (2022) Ghost production: applying the Servuction model to establish a typology and propose a research agenda for on-demand restaurant food delivery. Journal of Hospitality and Tourism Insights 6:5, pages 1730-1754.
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Abhijeet Biswas. (2022) Elucidating the role of digital technologies in bridling the ramifications of COVID-19 in restaurant services: moderation of pandemic susceptibility and severity. International Journal of Productivity and Performance Management 72:10, pages 3048-3075.
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Swathi Sasikumar & N Sundaram. (2023) The Role of Customer Satisfaction and Awareness as A Measure of Customer Loyalty- A Study on Select Banks. Journal of Law and Sustainable Development 11:11, pages e2198.
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Dwi Suhartanto, Norazah Mohd Suki, Mukhamad Najib, Tintin Suhaeni & Rafiati Kania. (2023) Young Muslim consumers’ attitude towards green plastic products: the role of environmental concern, knowledge of the environment and religiosity. Journal of Islamic Marketing 14:12, pages 3168-3185.
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Nala Alahmari, Rashid Mehmood, Ahmed Alzahrani, Tan Yigitcanlar & Juan M. Corchado. (2023) Autonomous and Sustainable Service Economies: Data-Driven Optimization of Design and Operations through Discovery of Multi-Perspective Parameters. Sustainability 15:22, pages 16003.
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Seyedeh Fatemeh Kalantarzadeh Tezerjany. (2023) Appraise the role of novelty-seeking on consumers’ satisfaction using online food delivery applications. International Journal of Quality & Reliability Management.
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Marsela Thanasi-Boçe & Atik Kulakli. (2023) Dimensions and outcomes of electronic service quality in the GCC countries. International Journal of Quality and Service Sciences 15:3/4, pages 239-258.
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Ferdiansyah Wahyu Aditya Estrada & Juhanda Juhanda. (2023) Kualitas Pelayanan Pramusaji Saat Theme Night Dinner Pada the Square Restaurant di Novotel Bali Nusa Dua Hotel & Residence. Jurnal Pariwisata dan Perhotelan 1:1, pages 12.
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Septia Herawati Ashari & Bagus Indra Tjahyadi. (2023) Kualitas Pelayanan pada Napa Eatery and Bar di Ascent Premiere Hotel and Convention Malang. Jurnal Pariwisata dan Perhotelan 1:1, pages 8.
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Shavneet Sharma, Kritika Devi, Samantha Naidu, Tuma Greig, Gurmeet Singh & Neale Slack. (2023) From brick and mortar to click and order: consumers' online food delivery service perceptions post-pandemic. British Food Journal 125:11, pages 4143-4162.
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Kishokanth Jeganathan & Andrzej Szymkowiak. (2023) Playing with food – The effects of augmented reality on meal perceptions. Food Quality and Preference 111, pages 104969.
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Xenia J. Mamakou, Panagiotis Zaharias & Maria Milesi. (2023) Measuring customer satisfaction in electronic commerce: the impact of e-service quality and user experience. International Journal of Quality & Reliability Management.
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Peter Fred Ojochide, Adeniyi Mojisola Mubo, Peter Adeshola Oluwaseyi, Adeoti Sarah Bunmi & Decster Lydia Ineba. (2023) E-service quality and customer loyalty in the e-commerce market, South West, Nigeria: Post-COVID-19. Innovative Marketing 19:3, pages 114-122.
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Md Shamim Hossain, Humaira Begum, Md. Abdur Rouf & Md. Mehedul Islam Sabuj. (2023) Investigation and prediction of users' sentiment toward food delivery apps applying machine learning approaches. Journal of Contemporary Marketing Science 6:2, pages 109-127.
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Leise Kelli de Oliveira, Cheyenne Mariana de Oliveira Carneiro, Maria Leonor Alves Maia & João Guilherme da Costa Braga França. (2023) Effects of the COVID-19 pandemic on the perception of on-demand delivery by the younger generation: An exploratory analysis for Brazil. Research in Transportation Economics 100, pages 101334.
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Manoj Das & Mahesh Ramalingam. (2023) To praise or not to praise- Role of word of mouth in food delivery apps. Journal of Retailing and Consumer Services 74, pages 103408.
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Ha Hoang & Trinh Le Tan. (2023) Unveiling digital transformation: Investigating technology adoption in Vietnam's food delivery industry for enhanced customer experience. Heliyon 9:9, pages e19719.
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Evaristus Didik Madyatmadja, Debri Pristinella, Ade Siti Nirvani, Irfan Hilmansyah, Adistha Rakha Rajendra & Risma Aulia. (2023) The Effectiveness of the Online Food Delivery Application on the Person Who Lives in Boarding House. The Effectiveness of the Online Food Delivery Application on the Person Who Lives in Boarding House.
Saleh Yahya Alghamdi, Sumeet Kaur, Karishma M. Qureshi, Ali Saeed Almuflih, Naif Almakayeel, Saleh Alsulamy & Mohamed Rafik N. Qureshi. (2023) Antecedents for online food delivery platform leading to continuance usage intention via e-word-of-mouth review adoption. PLOS ONE 18:8, pages e0290247.
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Satender Pal Singh, Bishnu Prasad Dash, Amit Sachan & Arnab Adhikari. (2023) Price or quality? Consumers' preferences and willingness to pay (WTP) for online food delivery services in the COVID-19 era. The TQM Journal.
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Washington Macias, Katia Rodriguez & Holger Barriga. (2023) Determinants of satisfaction with online food delivery providers and their impact on restaurant brands. Journal of Hospitality and Tourism Technology 14:4, pages 557-578.
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A SAMI, MZ HAIDER, M IMRAN, A ABBAS & MM JAVED. (2023) SYNERGIZING FOOD SAFETY, QUALITY AND GENETIC IMPROVEMENT: THE INTERSECTION OF FOOD MICROBIOLOGY AND PROCESSING. Bulletin of Biological and Allied Sciences Research 2023:1, pages 44.
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Pei-Hsuan Tsai, Chih-Jou Chen, Wei-Hung Hsiao & Chin-Tsai Lin. (2023) Factors influencing the consumers’ behavioural intention to use online food delivery service: Empirical evidence from Taiwan. Journal of Retailing and Consumer Services 73, pages 103329.
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Hanny Kanavika Rizky Munawar, Annisa Kesy Garside, Adhi Nugraha & Amelia Khoidir. (2023) Telecommunication service quality analysis using integration of SIPA and modified Kano. Jurnal Sistem dan Manajemen Industri 7:1, pages 53-68.
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Dwi Suhartanto, Tjetjep Djatnika, Tintin Suhaeni & Lina Setiawati. (2022) Halal trust during the COVID-19 outbreak: the role of quality, perceived benefit and health risk evidence from mobile food purchasing. Journal of Islamic Accounting and Business Research 14:5, pages 767-781.
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Pearl M.C. Lin, Wai Ching Wilson Au & Thomas Baum. (2023) Service quality of online food delivery mobile application: an examination of the spillover effects of mobile app satisfaction. International Journal of Contemporary Hospitality Management.
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Swagato Chatterjee, Prathamesh Kittur, Pankaj Vishwakarma & Anirban Dey. (2023) What makes customers of airport lounges satisfied and more? Impact of culture and travel class. Journal of Air Transport Management 109, pages 102384.
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Adnan Muhammad Shah, Abdul Qayyum & KangYoon Lee. (2022) Customers' dining choice using meal ordering apps: insights from China and Indonesia. Asia Pacific Journal of Marketing and Logistics 35:6, pages 1443-1473.
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Muhammad Rizky Andhika Pratama, Muhammad Kevin Adam, Nela Ayu Larassati & Yuniarty. (2023) Application of Planned Behavior Theory for Analysis of Customer's Revisit Intention to a Small Business Coffee Shop in Malang City. Application of Planned Behavior Theory for Analysis of Customer's Revisit Intention to a Small Business Coffee Shop in Malang City.
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Haidar Abbas, Paikar Fatima, Abdul-Aziz Mustahil Ahmed Ali Akaak, Guilherme F. Frederico & Vikas Kumar. (2023) Modelling the operational maturity challenges faced by online food ordering and delivery enterprises during Covid-19 lockdown in Oman: a fuzzy interpretive structural modelling approach. Journal of Global Operations and Strategic Sourcing.
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Paulo Rita, Vasco Eiriz & Beatriz Conde. (2022) The role of information for the customer journey in mobile food ordering apps. Journal of Services Marketing 37:5, pages 574-591.
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Kandarp Singh & Rituparna Basu. (2023) Online consumer shopping behaviour: A review and research agenda. International Journal of Consumer Studies 47:3, pages 815-851.
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Nikhil Dogra, Mohd Adil, Mohd Sadiq, Ganesh Dash & Justin Paul. (2023) Unraveling customer repurchase intention in OFDL context: An investigation using a hybrid technique of SEM and fsQCA. Journal of Retailing and Consumer Services 72, pages 103281.
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Tengxiao Jiao, Xiaohua Zhao & Xianguo Li. (2022) The sooner, the better? Interactions of stakeholders in online food delivery service platforms. Asia Pacific Journal of Marketing and Logistics 35:5, pages 1134-1156.
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Meenal Arora, Jaya Gupta & Amit Mittal. (2023) Adoption of food delivery apps during a crisis: exploring an extended technology adoption model. Global Knowledge, Memory and Communication.
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Jookyung Kwon, Hoyeol Yu & Jiseon Ahn. (2022) Multidimensional value of customers' mobile service experiences in the food service context. Journal of Hospitality and Tourism Insights 6:2, pages 912-927.
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Li Cui, Shanshan He, Hepu Deng & Xiaoyi Wang. (2022) Sustaining customer loyalty of fresh food e-tailers: an empirical study in China. Asia Pacific Journal of Marketing and Logistics 35:3, pages 669-686.
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Aleem Raza, Muhammad Asif & Mubasher Akram. (2022) Give your hunger a new option: Understanding consumers' continuous intention to use online food delivery apps using trust transfer theory. International Journal of Consumer Studies 47:2, pages 474-495.
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Rajendiran Anbumathi, Sriram Dorai & Umayal Palaniappan. (2023) Evaluating the role of technology and non-technology factors influencing brand love in Online Food Delivery services. Journal of Retailing and Consumer Services 71, pages 103181.
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Angelo Bonfanti, Chiara Rossato, Vania Vigolo & Alfonso Vargas-Sánchez. (2023) Improving online food ordering and delivery service quality by managing customer expectations: evidence from Italy. British Food Journal 125:13, pages 164-182.
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Chao Gu, Tingting Huang, Wei Wei, Chun Yang, Jiangjie Chen, Wei Miao, Shuyuan Lin, Hanchu Sun & Jie Sun. (2023) The Effect of Using Augmented Reality Technology in Takeaway Food Packaging to Improve Young Consumers’ Negative Evaluations. Agriculture 13:2, pages 335.
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