• Journal of Distribution Science
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• v.18 no.5
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• pp.49-60
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• 2020

Purpose: The primary objective of this research is to propose answers of rider's accident of food retailer in South Korea, in view of business sustainability of food retailer and his precious fate of rider who is a father that has a responsibility to the family. Research design, data, and methodology: We investigated previous studies such as food retailer, delivery, delivery application of mobile, rider's accident and statistics of delivery business agency, motorcycle accident ratio, annual fatalist, and further we analyzed cases of rider's accidents. Results: Rider's accident on the road toward food retailer is serious risky factor to their business reputation, corporate image, because claim amount related to death and physical/mental disability can be heavily damaged to food retailer. The point when rider dies is that rider is a person responsible for supporting his/her family, that is, a life itself issue together with downfall of family. Conclusions: In view of growth of South Korean' delivery rider industry, the authors recommended that focus of stability and sustainablity of both food retailer and delivery rider should establish to executable and practical ideas such as rider's readiness, abandon of speed guarantee, duty of delivery app business and legal aids.

• KDI Journal of Economic Policy
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• v.44 no.4
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• pp.25-42
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• 2022

I analyze how the food delivery market's indirect network effect and spillover effect influence the spread of food delivery platforms in different counties. This study finds that there is a positive local indirect network effect and a positive spillover effect in the adoption of the platform by examining the food delivery platform market in South Korea as of 2020. As food delivery platforms secure consumers who use them, more restaurants on the other side of a two-sided market adopt such platforms (indirect network effect). The spillover effect would allow other restaurants in a region to become more likely to adopt food delivery platforms if there are a greater number of restaurants in the region that use such platforms. This study contributes to the comprehension of technology diffusion and the marketing strategies of platform providers by providing empirical evidence of both effects.

• Journal of the Korean Dietetic Association
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• v.28 no.3
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• pp.182-194
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• 2022

After the onset of the COVID-19 pandemic, there has been an explosive increase in restaurant meal delivery or takeout. The purpose of this study was to analyze the consumer perception of food safety and its influence on the purchase of delivery or takeout food from restaurants. This study, the 2020 Consumer Behavior Survey for Food (CBSF), was conducted from June 10 to August 21 2020. A total of 6,355 responses were used for the analysis. The results were as follows: First, the differences in consumer perception about food safety were analyzed according to whether they used delivery or takeout. Concern about food safety, satisfaction with dietary habits, and the ability to maintain safe dietary habits were higher in the non-user group. Except for food at home, the perception about food safety at other locations was higher in the user group. Food hazards such as antibiotics were perceived to be safer in the user group. Second, the perception of food safety affecting use of delivery or takeout was analyzed. It was found that the usage of delivery or takeout increased when the perception of the safety of home meal replacement (HMR), delivery or takeout food, and the ability to be informed about the harmful factors of agricultural products increased. The findings of this study may offer the basis for the food and food service industry to consider safety issues seriously and develop strategies to lead to feasible practices. Further, this study also supports the direction of the government toward strengthening the safety of new segments which have shown explosive growth in the COVID-19 era.

• The Journal of the Korea Contents Association
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• v.21 no.1
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• pp.196-202
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• 2021

This study sought to find importance factors for the quality of delivery food service, identify the mutual importance of delivery food service quality studied in the preceding study, and derive the order of importance of each factor. To compare the priorities of factors determining the choice of quality of delivery food service, this study used a decision model using the appropriate Analytic Hierarchy Process (AHP) and carried out the process of quantifying the mutual evaluation. This process allows us to view the relative importance and priority of the selection factors. Through a prior study, the main factors of quality of delivery food service were classified and the main people of high importance were selected. According to the results of AHP the quality of deliver service is the main factor for the quality of delivery food service, and the quality of order service and food service is the key factor of the quality of delivery food service, which should take the upper hand in importance. This study results in how important specific factors are by giving relative self-weights to the lower factors, showing that convenience and accuracy always have the first and second place weight priorities in the lower factors, despite differences such as gender age and frequency of making them more convenient and accurate.

• The Korean Journal of Food & Health Convergence
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• v.7 no.1
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• pp.7-15
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• 2021

This study aims to empirically analyze the differences between groups of customers who prefer delivery food, which is rapidly growing amid the COVID-19 pandemic, and those who prefer the traditional practice of visiting offline restaurants. Based on the eating out lifestyle, participants were divided into three groups: participants who prefer food delivery, those who prefer to visit restaurants, and those who favor both. The comparison of differences between the groups was analyzed. A total of 215 questionnaires were distributed, and reliability and validity were verified with a sample of 201 copies, excluding 14 unreliable respondents. Then, a multivariate analysis of variance was used to compare the groups. The results showed that regarding offline restaurants, the group of customers who prefer to visit restaurants valued their atmosphere, while the customers who prefer delivery food valued the reputation of the restaurant. Regarding delivery-specialized restaurants, the group of customers who prefer delivery placed greater value on coupon events and payment convenience than other groups. The results revealed that the difference between the customers who prefer to visit restaurants and those who prefer delivery food was identified through empirical analysis, which provides strategic implications for catering companies and restaurant industries during COVID-19 in Korea.

• The Korean Journal of Food And Nutrition
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• v.34 no.4
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• pp.365-371
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• 2021

This study was conducted to understand the type of use and satisfaction of delivery food by Chinese and Korean students. In December 2019, Korean and Chinese students living in Gyeonggi Province were analyzed using SPSS. The average number of food deliveries was 1~2 times a month and used 30.7% of the Korean students and 21.8% of the Chinese students. As for how to order food for delivery, 62.2% of Korean college students took up mobile apps, and 49.0% of Chinese students took up mobile phones. In terms of satisfaction after using delivery food, Korean students scored 3.89 points for taste and 3.74 points for using a neat and convenient packaging container, while Chinese students showed the highest score of 3.69 points for past eating experiences and 3.65 points for taste. As for the factors influencing the satisfaction after using the delivered food, the food quality satisfaction (β=0.518) for Korean students and favorable menu factor (β=0.533) for Chinese students were found. Therefore, it is judged that it is necessary to continuously improve the quality, service, convenience and diversity of delivered food, and health and safety factors in order to improve the delivery patterns and satisfaction of college students.

• The Journal of Information Systems
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• v.27 no.4
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• pp.129-147
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• 2018

Purpose The purpose of this study is to identify the effects of users' perceived value of food delivery Apps and information quality on acceptance and intention to reuse of food delivery Apps. Design/methodology/approach This study made a design of the research model by integrating the factors of perceived value and information quality with the acceptance and continued usage of delivery Apps on the basis of the TAM (Technology Acceptance Model). Findings The results of this study suggests that perceived emotional value and monetary value, accuracy and timeliness of information have significant positive effects on usefulness and easiness of food delivery Apps. Meanwhile, both usefulness and easiness of food delivery Apps have significant positive influences on users' continually use intention. Furthermore, implications in terms of the findings of this study are discussed.

• Journal of the Korean Dietetic Association
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• v.14 no.1
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• pp.77-86
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• 2008

In Korea, delivery of preterm has increased gradually, preterm delivery rate was 6.4% in 1995 and 9.8% in 2002. The purpose of this study is to provide guidelines for preventing preterm delivery in aspect of health factors and food habits. The health factors and dietary habits were compared between preterm delivery group and full-term delivery group on to recognize risk factor of delivering premature. The results obtained are summarized as follows. The full-term delivery group showed a high rate of professionals and the preterm delivery group showed a high rate of the service industry, showing differences in kinds of occupation(p<0.05). Heights were higher in full-term delivery group(p<0.05). Among the nutrition supplements, iron supplement consumption was the most, period of the intake of iron was significantly longer for the full-term delivery group than for the preterm delivery group(p<0.05). Also, prevalence of coffee was higher in preterm delivery group(p<0.001). The activity level was higher in full-term delivery group(p<0.005).

• Culinary science and hospitality research
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• v.22 no.2
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• pp.206-221
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• 2016

This study presented the need to research into 'emotional response' and 'willingness to use apps', perceived by consumers using food delivery apps amidst the spread of smartphones and surge in use of food delivery apps. This study was also intended to present 'service quality' of food delivery apps, along with 'arousal' and 'pleasure' which represented the 2 types of emotional dimension of Pleasure-Arousal-Dominance(PAD), as variables that could strengthen the willingness to use food delivery apps and examine their roles. On the basis of results of such analysis, we intended to provide basic data necessary for development and operation of food delivery app contents. For subjects and spatial scope of this study, we selected domestic male and female residents nationwide who were aged 20 or older and had experience of using food delivery apps over the last 3 months. Among the subjects of this study, we surveyed foodservice consumers who had experienced of ordering food via food delivery apps such as Baedal Minjok, Yogiyo, and Baedaltong. Based on results of this study, it was found that design and sympathy related to food delivery app service quality had a positive effect on arousal while design and reliability had a positive effect on pleasure. Both informativity and mobility of food delivery app service quality were found to have a positive effect on the willingness to use apps. The pleasure from PAD had a positive effect on willingness to use apps, while arousal did not have any effect on willingness to use apps. The results of this study suggested that design and reliability, informativity, mobility were very important factors in inducing foodservice consumers to use food delivery apps continuously.

• Journal of Korea Society of Digital Industry and Information Management
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• v.15 no.4
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• pp.159-171
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• 2019

The purpose of this study was to understand the influence of research of consumers' consumption values and toward usage attitude, usage intention and willingness to pay of modern people. The study is a consumer research about food delivery services which is rapidly grown up due to recent transformation on a modern dietary life. This study was based on the main survey had conducted from 23th May 2019 to 26th May 2019 by 336 consumers, aged 18 and older, who had experienced Food delivery services in the past. Statistical analysis was performed by using the IBM SPSS v.25.0. In summary, the results of this study are as follows. First, consumption values of food delivery services had a positive influence on usage attitude. Consumption values were catagorized in five sub-values: functional value, social value, emotional value, epistemic value, and conditional value, all of which were found to be significant in affecting on usage attitude. Second, usage attitude toward food delivery services had a positive influence on usage intention. Third, usage attitude toward food delivery services had a positive influence on willingness to pay. Fourth, usage intention of food delivery services had a positive influence on willingness to pay. The results of the study renders industrial and academic implications to the area of Food delivery services industry.