Revealing repeat use intention of online food delivery services in Indonesia: what really counts?-Reference-Cited by-同舟云学术

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Revealing repeat use intention of online food delivery services in Indonesia: what really counts?

Published:2024-03-29 Issue: Volume: Page:1-25
ISSN:1537-8020
Container-title:Journal of Foodservice Business Research
language:en
Short-container-title:Journal of Foodservice Business Research

Author:

Wahid Fathul¹,Indarti Nurul²^ORCID,Manik Hardo Firmana Given Grace³,Anggadwita Grisna⁴⁵

Affiliation:

1. Department of Informatics, Faculty of Industrial Technology, Universitas Islam Indonesia, Yogyakarta, Indonesia

2. Department of Management, Faculty of Economics and Business, Universitas Gadjah Mada, Yogyakarta, Indonesia

3. Department of Management, Faculty of Business, Universitas Kristen Duta Wacana, Yogyakarta, Indonesia

4. Faculty of Economics and Business, Universitas Gadjah Mada, Yogyakarta, Indonesia

5. School of Economics and Business, Telkom University, Bandung, Indonesia

Funder

Faculty Research Grant FEB UGM

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/15378020.2024.2336199

Reference57 articles.

1. Predicting repeat usage intention towards O2O food delivery: extending UTAUT2 with user gratifications and bandwagoning

2. Mobile food ordering apps: An empirical study of the factors affecting customer e-satisfaction and continued intention to reuse

3. Actual use of social media for engagement to enhance students’ learning;Alalwan N.;Education and Information Technologies,2022

4. The effect of telepresence, social presence and involvement on consumer brand engagement: An empirical study of non-profit organizations

5. Evaluating the role of technology and non-technology factors influencing brand love in Online Food Delivery services

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Beyond convenience: understanding the nexus of food biosafety, service quality, and brand image in online food delivery services;Journal of Foodservice Business Research;2024-07-11

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