{"title":"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","authors":"Bingchan Xue, Ling Zhang","doi":"10.23977/jsoce.2022.041102","DOIUrl":null,"url":null,"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.","PeriodicalId":292180,"journal":{"name":"Journal of Sociology and Ethnology","volume":"22 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Examine the E-service Quality in Food Delivery Service from the Restaurant in Great Bay Area: Acase after COVID-19 Pandemic\",\"authors\":\"Bingchan Xue, Ling Zhang\",\"doi\":\"10.23977/jsoce.2022.041102\",\"DOIUrl\":null,\"url\":null,\"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.\",\"PeriodicalId\":292180,\"journal\":{\"name\":\"Journal of Sociology and Ethnology\",\"volume\":\"22 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1900-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Sociology and Ethnology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.23977/jsoce.2022.041102\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Sociology and Ethnology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.23977/jsoce.2022.041102","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Examine the E-service Quality in Food Delivery Service from the Restaurant in Great Bay Area: Acase after COVID-19 Pandemic
: 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.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
