Factors That Influence The Adoption Of Online Takeaway Food Ordering Platform Among Small Food Vendor (S/O 14714)
Previously, in the foodservice industry, the small and medium (SME) food vendor has a problem in finding the most effective way to distribute their product to the consumer. Using the food delivery platform have been known to gain more customer and profit to the foodservice establishment. Most import...
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| Format: | Monograph |
| Language: | English |
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UUM
2021
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| Online Access: | https://repo.uum.edu.my/id/eprint/31589/1/14714.pdf |
| _version_ | 1824451165038837760 |
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| author | Hishamuddin, Nurul Syazana |
| author_facet | Hishamuddin, Nurul Syazana |
| author_sort | Hishamuddin, Nurul Syazana |
| collection | UUM |
| description | Previously, in the foodservice industry, the small and medium (SME) food vendor has a problem in finding the most effective way to distribute their product to the consumer. Using the food delivery platform have been known to gain more customer and profit to the foodservice establishment. Most importantly, the online takeaway food ordering platform (OTFO) has increased its popularity, especially during the pandemic Covid19. Thus, the purpose of this study is to acquire a better knowledge of food vendors adoption of online takeaway food ordering platforms by using the Technology-Organizational-Environmental (TOE) framework. The study used a quantitative approach by using a face-to-face questionnaire survey as the tool to conduct the data collection. The respondent of the survey is a small food vendor located in Johor, Malaysia. The pilot study successfully gathered 147 owners of small vendors in the area. The finding indicates that the usage of the TOE as the framework to understand the adoption of an online takeaway food ordering platform is valid and reliable. Moreover, it was found that only one hypothesis is supported which is owner and employee knowledge. Besides providing an overview of the finding, the study reveals that the TOE framework can be used to understand the adoption of online takeaway food ordering platforms among food vendors |
| first_indexed | 2025-02-19T02:30:17Z |
| format | Monograph |
| id | uum-31589 |
| institution | Universiti Utara Malaysia |
| language | English |
| last_indexed | 2025-02-19T02:30:17Z |
| publishDate | 2021 |
| publisher | UUM |
| record_format | eprints |
| spelling | uum-315892024-11-18T15:21:37Z https://repo.uum.edu.my/id/eprint/31589/ Factors That Influence The Adoption Of Online Takeaway Food Ordering Platform Among Small Food Vendor (S/O 14714) Hishamuddin, Nurul Syazana HN Social history and conditions. Social problems. Social reform Previously, in the foodservice industry, the small and medium (SME) food vendor has a problem in finding the most effective way to distribute their product to the consumer. Using the food delivery platform have been known to gain more customer and profit to the foodservice establishment. Most importantly, the online takeaway food ordering platform (OTFO) has increased its popularity, especially during the pandemic Covid19. Thus, the purpose of this study is to acquire a better knowledge of food vendors adoption of online takeaway food ordering platforms by using the Technology-Organizational-Environmental (TOE) framework. The study used a quantitative approach by using a face-to-face questionnaire survey as the tool to conduct the data collection. The respondent of the survey is a small food vendor located in Johor, Malaysia. The pilot study successfully gathered 147 owners of small vendors in the area. The finding indicates that the usage of the TOE as the framework to understand the adoption of an online takeaway food ordering platform is valid and reliable. Moreover, it was found that only one hypothesis is supported which is owner and employee knowledge. Besides providing an overview of the finding, the study reveals that the TOE framework can be used to understand the adoption of online takeaway food ordering platforms among food vendors UUM 2021 Monograph NonPeerReviewed application/pdf en https://repo.uum.edu.my/id/eprint/31589/1/14714.pdf Hishamuddin, Nurul Syazana (2021) Factors That Influence The Adoption Of Online Takeaway Food Ordering Platform Among Small Food Vendor (S/O 14714). Project Report. UUM. (Submitted) |
| spellingShingle | HN Social history and conditions. Social problems. Social reform Hishamuddin, Nurul Syazana Factors That Influence The Adoption Of Online Takeaway Food Ordering Platform Among Small Food Vendor (S/O 14714) |
| title | Factors That Influence The Adoption Of Online Takeaway Food Ordering Platform Among Small Food Vendor (S/O 14714) |
| title_full | Factors That Influence The Adoption Of Online Takeaway Food Ordering Platform Among Small Food Vendor (S/O 14714) |
| title_fullStr | Factors That Influence The Adoption Of Online Takeaway Food Ordering Platform Among Small Food Vendor (S/O 14714) |
| title_full_unstemmed | Factors That Influence The Adoption Of Online Takeaway Food Ordering Platform Among Small Food Vendor (S/O 14714) |
| title_short | Factors That Influence The Adoption Of Online Takeaway Food Ordering Platform Among Small Food Vendor (S/O 14714) |
| title_sort | factors that influence the adoption of online takeaway food ordering platform among small food vendor s o 14714 |
| topic | HN Social history and conditions. Social problems. Social reform |
| url | https://repo.uum.edu.my/id/eprint/31589/1/14714.pdf |
| work_keys_str_mv | AT hishamuddinnurulsyazana factorsthatinfluencetheadoptionofonlinetakeawayfoodorderingplatformamongsmallfoodvendorso14714 |