Examine the E-service Quality in Food Delivery Service from the Restaurant in Great Bay Area: Acase after COVID-19 Pandemic

Bingchan Xue, Ling Zhang
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Abstract

: After the COVID-19 era, people need to keep social distance to ensure their health due to the requirement of epidemic prevention and control. As a result, many restaurants choose to develop online ordering and offline take-out services in order to reduce direct contact with menus. How to ensure the e-service quality online and offline has become an important topic.The purpose of this paper is to explore the process of customers' intention generation before making online orders through the influence of eWOM and e-services quality on customers' order food delivery intention.
新冠肺炎疫情后粤港澳大湾区餐厅外卖电子服务质量分析
:新冠肺炎疫情后,由于疫情防控的需要,人们需要保持社交距离,以确保自己的健康。因此,许多餐厅选择发展线上订餐和线下外卖服务,以减少与菜单的直接接触。如何保证线上线下的电子服务质量已成为一个重要的课题。本文的目的是通过eom和电子服务质量对顾客订餐送餐意愿的影响,探讨顾客在网上下单前的意向生成过程。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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