scholarly journals Digital Food Delivery Apps Revolutionizing Food Products Marketing in India

2019 ◽  
Vol 8 (2S6) ◽  
pp. 662-665 ◽  
Keyword(s):  
Fast Food ◽  
Food Industry ◽  
Delivery Systems ◽  
Food Delivery ◽  
Business Strategies ◽  
Easy Access ◽  
Sustainable Business ◽  
Minimum Order ◽  
Urban Rural ◽  
To Come

Food delivery aided through digital apps has emerged as one of the fast-growing developments in the e-commerce space. The advent of digital tools has bestowed a different outlook on the food industry. Consumers today have the privilege to choose from a variety of cuisines, anywhere, anytime from a range of food providers listed in the e-commerce space. Added attractions like no minimum order value and the multitude of payment options like net banking, digital wallets, and cash on delivery all have increased the consumer convenience. Shrinking urban-rural divide with easy access to smartphones has hastened the growth and acceptance of online food delivery systems. Companies have remodelled their business strategies on a modern day digital platform to keep pace with the customer’s changing needs and preferences. In this paper, we particularly examine the growth and relevance of digital apps in the food delivery systems run by the food providers particularly fast food companies in India and a few strategies which could be adopted by them for sustainable business in the days to come.

A Study on Determining The Factors Impacting Consumer Perception Regarding The Online Food Delivery Apps in Guwahati

GIS Business ◽  
2019 ◽  
Vol 14 (6) ◽  
pp. 521-542
Author(s):  
Saroj Kumar Koiri ◽  
Subhadeep Mukherjee ◽  
Smriti Dutta
Keyword(s):  
Fast Food ◽  
Food Industry ◽  
Food Preferences ◽  
Food Delivery ◽  
Consumer Perception ◽  
Fast Food Industry ◽  
The People ◽  
Indian Food ◽  
Consumer's Perception

Today, fast food industry is growing rapidly in India. It is getting adapted and also being upgraded according to Indian food requirements. Online food ordering apps and sites are developed in order to meet consumer’s expectations. With the changing food preferences and habits of the people, it is necessary to know what factors impact the consumer’s perception regarding online food delivery apps.

scholarly journals Role of food based apps in india

2021 ◽  
Vol 11 (3) ◽  
pp. 66-69
Author(s):  
DADAPEER P ◽  
RAMANJANEYULU N
Keyword(s):  
Delivery System ◽  
Food Industry ◽  
Food Delivery ◽  
Smart Phones ◽  
Minimum Order ◽  
Online Tools ◽  
Changing Times ◽  
New Perspective ◽  
Digital Wallet

Getting food through online food apps has gained momentum in recent times. Online tools have shown a new perspective on the food industry. Online allows consumers to choose the food of their choice anytime, anywhere. Facilities like net banking and digital wallet payments, cash on delivery and minimum order value attract the customer well. Distances between City and Village have been reduced due to the widespread use of smart phones. Companies are making their services available online according to the convenience and preference of the customer to keep pace with the changing times. Due to the present Covid-19 pandemic situation, the online food delivery system is gaining momentum. In this research, we will specifically look at the growth and significance of digital apps in food delivery systems operated by food companies in India in specific and some of the approaches they can accept for maintainable business in the coming days and challenges faced by the company.

scholarly journals Business Strategies in HR in Times of Crisis: The Case of Agri-Food Industry in Central Greece

Businesses ◽  
2021 ◽  
Vol 1 (1) ◽  
pp. 36-50
Author(s):  
Konstantina Ragazou
Keyword(s):  
Food Industry ◽  
Group Discussion ◽  
Business Strategies ◽  
Food Sector ◽  
Central Greece ◽  
Internal Mobility ◽  
Modern Business ◽  
Mobility Training ◽  
A Company ◽  
Depth Interviews

Crisis, in whatever form it takes, is a challenge for modern business. The challenge lies in the fact that a company is prepared to balance the difficult conditions that are created, while preserving their business interest and efficiency. Thus, companies focus only on their perceived fixed bases, those that are in the internal environment such as the human capital. The need for better human resource management is more urgent than ever, and the burden on the business department is particularly great. The aim of this qualitative research is to highlight the strategies that were developed by agri-food companies in Greece and contribute to the maintenance and motivation of employees in the context of economic crisis. The methodology of this study is based on in depth interviews that were conducted in focus group discussion. Eleven companies from the agri-food sector in the region of Central Greece participated in the research. The executives highlighted three different strategies that were developed by agri-food companies in Greece, which focused on internal mobility, training and appraisal performance. Companies had to face different difficulties to use these strategies, but most of them proved that they can face their weaknesses and apply these strategies in a turbulent period like a financial crisis.

scholarly journals The McDonaldization of Academic Libraries?

2015 ◽  
Vol 76 (3) ◽  
pp. 339-352 ◽  
Author(s):  
Brian Quinn
Keyword(s):  
Academic Libraries ◽  
Fast Food ◽  
Food Industry ◽  
Fast Food Industry ◽  
University Of Maryland ◽  
The University

George Ritzer, a sociologist at the University of Maryland, has proposed an influential thesis that suggests that many aspects of the fast food industry are making their way into other areas of society. This article explores whether his thesis, known as the McDonaldization thesis, is applicable to academic libraries. Specifically, it seeks to determine to what extent academic libraries may be considered McDonaldized, and if so, what effect McDonaldization may be having on them. It also investigates some possible alternatives to McDonaldization, and their implications for academic libraries.

scholarly journals Towards a Korean Sustainable Business Model at National Level: The Influence of Cultural and Political Perceptions of National Image on Consumers’ Behavior

2021 ◽  
Vol 13 (12) ◽  
pp. 6698
Author(s):  
Seongwon Yoon ◽  
Sungsoo Kim
Keyword(s):  
Business Model ◽  
Foreign Relations ◽  
Driving Forces ◽  
Explanatory Power ◽  
National Level ◽  
Business Strategies ◽  
Sustainable Business ◽  
African Students ◽  
National Image ◽  
Political Perceptions

Despite the increasing uptake of the term sustainable business model (SBM), the concept has mainly focused on business strategies. However, integrating the SBM into a longer-term and macroscopic framework would make it more sustainable. This article explored the SBM as a national strategy that operates beyond a corporate level. In this respect, the study examined the ways in which cultural and political perceptions of a nation can influence consumers’ choices. This article particularly examined the explanatory power of two ideational driving forces: perceptions of cultural heritage, and perceptions of politics and foreign relations. By assessing a dataset of the views of 223 African students studying in Korea, this study confirmed that national image meaningfully affects consumer behavior (intention to recommend). Furthermore, the study provided new evidence that cultural and political perceptions of a nation have a significantly positive effect on national image. It was also found that national image played a role as a mediating variable relating to cultural/political perceptions and intention to recommend. By extending the concept of the SBM to a national level, this article lays the foundation for a win–win situation between decision makers in both business and political sectors.

scholarly journals Health education services utilization and its determinants among migrants: a cross-sectional study in urban-rural fringe areas of Beijing, China

2021 ◽  
Vol 22 (1) ◽  
Author(s):  
Shuang Shao ◽  
Huirong Zhang ◽  
Xiaolei Chen ◽  
Xiaojingyuan Xu ◽  
Yali Zhao ◽  
...  
Keyword(s):  
Health Education ◽  
Education Level ◽  
Working Time ◽  
Easy Access ◽  
Registration System ◽  
Determinant Factors ◽  
Self Rated Health ◽  
Urban Rural ◽  
To Receive ◽  
Beijing China

Abstract Background Domestic migration poses a challenge for China as migrants have little access to preventive healthcare services and are vulnerable to certain risks and diseases. This research sought to unveil and explore the determinant factors associated with health education utilization as a key aspect in basic public health services for migrants in Beijing, China. Methods A sample of 863 inter-provincial migrants, 18 years old and above, was selected by three-stage stratified cluster sampling method in urban-rural fringe areas of Beijing during 2016 to 2017. Face-to-face structured interviews were conducted in the questionnaire survey. The effects of the explanatory variables on health education utilization from predisposing, enabling, health behaviors and need variables were used to demonstrate by Anderson health service utilization model. Results The study revealed that 61.6% migrants desired to receive health education, while only 53.8% of them received in the past year. There were differences in the utilization and needs of health education among the migrants in different ages and genders. Many migrants desired to gain access to various types of health education information from the internet. Chi-square independence test lists such major determinant factors in migrants whole health education as age, “Hukou” registration system, marital status, education level, long-term residence plan in Beijing, one or more children in Beijing, employment status, housing source, average daily working time, exercises, health knowledge, smoking, self-rated health. The binary logistic regression indicates that the migrants with younger age, high education level, one or more children in Beijing, exercises and good self-rated health were more likely to receive whole health education. The results also show that average daily working time of enabling variables and exercise of health behavior variables were the strong and consistent determinants of three types of health education utilization, including communicable, non-communicable and occupational diseases. Conclusion Gaps exist between the needs and utilization in health education and more attention should be given to the migrants with heavy workload and low education level. Feasible policies and measures, such as multiple health information channels, should be vigorously implemented to ensure equitable and easy access to health education for migrants.

scholarly journals Chemosensory Device Assisted-Estimation of the Quality of Edible Oils with Repetitive Frying

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 972
Author(s):  
Jookyeong Lee ◽  
Changguk Boo ◽  
Seong-jun Hong ◽  
Eui-Cheol Shin
Keyword(s):  
Soybean Oil ◽  
Electronic Nose ◽  
Canola Oil ◽  
Fast Food ◽  
Food Industry ◽  
Multivariate Analyses ◽  
Ethyl Butyrate ◽  
Chemical Parameters ◽  
Positive Correlations

This study investigated chemosensory degradations of soybean and canola oils with repeated frying in order to estimate the quality of the oils. Methods: Chemical parameters including oxygen induction time, acid value, p-anisidine value, malondialdehyde, and total polar compounds were measured. Electronic nose and electronic tongue analyses were performed to assess sensory properties. Multivariate analyses were employed to investigate relationships among tastes and volatile compounds using principal component analysis (PCA) and Pearson’s correlation analysis. Results: All chemical parameters increased with repeated frying in both oils. Electronic nose analysis found ethyl butyrate, 2-heptenal, and 2,4-pentanedione as major volatiles for soybean oil and ethyl butyrate and linalool for canola oil. As the numbers of frying increased, all volatiles showed an increased concentration in various extents. In multivariate analyses, ethyl butyrate revealed strong positive correlations with sourness, umami, and sweetness, and umami showed strong positive correlations with sourness and saltiness (p < 0.05). PCA confirmed that in PC1 with 49% variance, sourness, saltiness, and umami were at similar rates while acetyl pyrazine, 2,4-pentadieone, and 1-octanol were found at similar rates. Canola oil was chemically more stable and less susceptible to deterioration in all chemical parameters compared to soybean oil, resulting in a relatively better quality oil when repeatedly fried. Conclusion: The results suggested that minimum repeated frying (5 times) degrades chemosensory characteristics of both oils, thereby compromising their quality. The findings of this study will be utilized as a foundation for quality control of fried foods in food industry, fried food development, and fast-food industry.

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