匈牙利 GYŐR-MOSON-SOPRON 县的客人满意度

Q1 Social Sciences
Marcell Kupi, C. Kőmíves
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引用次数: 0

摘要

这项研究的主要目的是探讨匈牙利人对在 COVID-19 大流行期间大受欢迎的送餐服务在流行后时期的满意度。该出版物的主要研究问题是:顾客对送餐速度和送餐温度的满意程度如何?实证研究还分析了送餐速度是否会影响顾客对餐饮企业的态度。调查于 2022 年 4 月 10 日至 2022 年 6 月 30 日进行。样本不具代表性(N=452),受访者在 Győr-Moson-Sopron 县任意选择。数据使用 IBM SPSS 25.0 统计软件包进行处理。在初步研究过程中,作者使用统计(描述性、相关性)分析方法考察了参与者当前的订餐习惯。本研究旨在确定和评估影响食品外卖行业客户满意度和决策的关键因素,为服务提供商提供可操作的见解。本研究的主题是考察匈牙利人口的客户满意度和决策,重点是食品外卖行业。为建立理论框架和提出假设,我们进行了全面的文献综述。采用基于调查的方法收集消费者数据,并使用统计技术对收集到的数据进行分析,以检验提出的假设并确定已识别因素与客户满意度之间的关系。结果与讨论:对所获结果进行陈述和分析。研究得出结论,送餐速度、食物温度、价格价值比、质量、种类和在线存在是影响送餐行业客户满意度和决策的关键因素。解决这些方面的问题有助于服务提供商提高竞争力,改善整体客户体验。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
GUESTS’ SATISFACTION IN GYŐR-MOSON-SOPRON COUNTY, IN HUNGARY
The primary goal of the study is to explore the satisfaction of Hungarian people with food delivery services, which gained popularity during the COVID-19 pandemic, in the post-pandemic period. The publication's main research questions are: to what extent are customers satisfied with the speed of food delivery and the temperature of the delivered meals? The empirical research also analyses whether the speed of delivery influences the customers' attitudes towards their connection with the catering establishments. The survey was carried out between April 10, 2022, and June 30, 2022. The sample is non-representative (N=452), with respondents being selected arbitrarily in Győr-Moson-Sopron County. Data were processed using the IBM SPSS 25.0 statistical software package. During the primary research the authors examined the current food ordering habits of the participants using statistical (descriptive, correlational) analyses. The aim of this study is to identify and evaluate the key factors that influence customer satisfaction and decision-making in the food delivery industry, providing actionable insights for service providers. The topic of the present study is the examination of the customer satisfaction and decision-making of the Hungarian population focusing on the food delivery industry. A comprehensive literature review was conducted to establish a theoretical framework and formulate hypotheses. A survey-based methodology was employed to collect data from consumers and the collected data were analysed using statistical techniques to test the formulated hypotheses and determine the relationships between the identified factors and customer satisfaction. Results and discussions: presentation and analysis of the obtained results. The study concludes that delivery speed, food temperature, price-value ratio, quality, variety and online presence are crucial factors in the customer satisfaction and decision-making in the food delivery industry. Addressing these aspects can help service providers enhance their competitiveness and improve the overall customer experience.
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来源期刊
Geojournal of Tourism and Geosites
Geojournal of Tourism and Geosites Social Sciences-Geography, Planning and Development
CiteScore
3.90
自引率
0.00%
发文量
156
审稿时长
24 weeks
期刊介绍: GeoJournal of Tourism and Geosites is a scientific publication, with an international status. The Journal is issued under the aegis of the University of Oradea, Department of Geography, Tourism and Territorial Planning, Territorial Studies and Analysis Centre (Romania) and the Academy of Physical Education and Sports from Gdańsk, Faculty of Tourism and Recreation (Poland). At the initiative of an international group of specialists, based on an editorial and scientific committee with a wide international coverage, including leading figures in the field, in 2008 was published the first English issue of the GeoJournal of Tourism and Geosites. The printable format (2-3 issues per year) is supported by the on-line version. The journal aims to publish relevant contributions in tourism, geosites and other areas whose analysis is related to these fields, standing out through originality and scientific contribution to the knowledge and development of this area. An important objective is to promote academic and applied research based on interdisciplinarity with a complex local and global approach.
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