Online food delivery (OFD) operation on cross-sectional study on consumers’ perspective regarding the situation after the COVID-19 pandemic in Klang Valley
List of Authors
  • Wan Siti Nor Azma Ab Aziz , Zurich Zainal Abidin

Keyword
  • Online Food Delivery, Klang Valley, Convenience Motivation, Price-saving, Time saving, Ease of Use, Consumers’ Attitude

Abstract
  • In Klang Valley, users bought more food online and had it delivered during the COVID-19 pandemic. Many restaurants had to offer online food delivery services (OFD) to survive. Will the tendency continue post-pandemic? This study examines how OFD services’ users view them. Convenience motivation, perceived ease of use, time-saving orientation, and price-saving orientation affect future OFDS use. To solve the symptom, 372 respondents were surveyed online using convenience sampling to Klang Valley users. To indirectly compare ratios, demographic data was presented in descriptive analyses tables. Consumers' attitude is presented as the frequency of usage and as the convenience motivation increase, the consumers' attitude also increases (i.e., increase in frequency of usage). Time saving, price- saving, and perceived ease of use also plays a part to encourage usage and convenient. This study aims to highlight whether OFD services remains relevant and to infer the continuation of relevance.

Reference
  • 1. Dazmin, D., & Ho, M. Y. (2019). The relationship between consumers’ price-saving orientation and time-saving orientation towards food delivery intermediaries (fdi) services: an exploratory study. Global Scientific Journals, 7(2), 175–190. https://www.researchgate.net/publication/331087317 2. Hong, C., Choi, H. H., Choi, E. K. C., & Joung, H. W. D. (2021). Factors affecting customer intention to use online food delivery services before and during the COVID-19 pandemic. Journal of Hospitality and Tourism Management, 48, 509–518. https://doi.org/10.1016/j.jhtm.2021.08.012 3. Novita, D., & Husna, N. (2020). The influence factors of consumer behavioral intention towards online food delivery services. Technobiz : International Journal of Business, 3(2),40–42.https://ejurnal.teknokrat.ac.id/index.php/technobiz/article/view/840/506 Positivity in negativity: COVID-19 sees 30 pct jump in delivery orders. (2020, March 18). BERNAMA. https://www.bernama.com/en/general/news_covid-19.php?id=1822364 4. Ray, A., Dhir, A., Bala, P. K., & Kaur, P. (2019). Why do people use food delivery apps (FDA)? A uses and gratification theory perspective. Journal of Retailing and Consumer Services, 51, 221–230. https://doi.org/10.1016/j.jretconser.2019.05.025 5. Sekaran, U., & Bougie, R. (2016). Research methods for business: A skill building approach (7th ed.). Wiley. 6. Singh, A. S., & Masuku, M. B. (2014). Sampling techniques & determination of sample size in applied statistics research: an overview. International Journal of Economics, Commerce and Management, 2(11), 1–23. 7. Tan, S. Y., Lim, S. Y., & Yeo, S. F. (2021). Online food delivery services: Cross-sectional study of consumers’ attitude in Malaysia during and after the COVID-19 pandemic. F1000Research, 10, 972. https://doi.org/10.12688/f1000research.73014.1 8. Thamaraiselvan, N. (2019). Digital food delivery apps revolutionizing food products marketing in India. International Journal of Recent Technology and Engineering, 8(2S6), ISSN:2277-3878, https://www.ijrte.org/wp- content/uploads/papers/v8i2S6/B11260782S619.pdf 9. Wiastuti, R. D., Prawira, O., Lusyana, L., Lestari, N. S., Masatip, A., & Ngatemin, N. (2022). The relationship between convenience motivation, attitude, and behavioral intention of food delivery applications’ users. GeoJournal of Tourism and Geosites, 41(2), 548– 554. https://doi.org/10.30892/gtg.41228-862 10. Yeo, V. C. S., Goh, S. K., & Rezaei, S. (2017). Consumer experiences, attitude and behavioral intention toward online food delivery (OFD) services. Journal of Retailing and Consumer Services, 35, 150–162. https://doi.org/10.1016/j.jretconser.2016.12.013