Consumers’ valuation of a live video feed in restaurant kitchens for online food delivery service-Reference-Cited by-同舟云学术

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Consumers’ valuation of a live video feed in restaurant kitchens for online food delivery service

Published:2022-10 Issue: Volume:112 Page:102373
ISSN:0306-9192
Container-title:Food Policy
language:en
Short-container-title:Food Policy

Author:

Ding Ye,Nayga Jr Rodolfo M.,Zeng Yinchu,Yang Wei,Arielle Snell Heather

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Management, Monitoring, Policy and Law,Economics and Econometrics,Sociology and Political Science,Development,Food Science

Reference69 articles.

1. Stated preference approaches for measuring passive use values: choice experiments and contingent valuation;Adamowicz;Am. J. Agric. Econ.,1998

2. Consumer willingness to pay for traditional food products;Balogh;Food Policy,2016

3. Revisiting consumers’ valuation for local versus organic food using a non-hypothetical choice experiment: does personality matter?;Bazzani;Food Qual. Prefer.,2017

4. What information do consumers consider, and how do they look for it, when shopping for groceries online?;Benn;Appetite,2015

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1. Study of the Correlation between Streaming Video Platform Content on Food Production Processes and the Behavioral Intentions of Generation Z;Foods;2024-05-15

2. Unveiling consumers’ nonlinear evaluation of service performances in online food delivery: a quantitative Kano analysis;British Food Journal;2023-11-20

3. Study on effect of collaborative governance participation willingness of online food delivery platform restaurants and consumers from perspective of control theory: Based on moderating effects of perceived risks;Frontiers in Psychology;2023-03-14

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