This study aims to integrate the protection motivation theory (PMT) model and attitude to explore the factors influencing consumers’ usage behavior toward online food delivery platform services (OFDPSs) during the COVID-19 pandemic. The utilitarian value and hedonic value of OFDPSs, which may influence consumers’ attitude, were also included in the integrated research model. This study collected a total of 384 participants who are with experience in using OFDPSs during the COVID-19 pandemic in Taiwan for analysis

With the development of information technology, online food delivery services have significantly changed people’s food consumption patterns. The outbreak of COVID-19 has further facilitated the development due to restaurant restrictions and social distancing measures. Due to the emergence of online food delivery services, scholars have paid increasing attention to this popular topic, and a large number of studies have examined which factors are related to consumers’ intention to use online food delivery services. However, previous studies showed inconsistent findings, and relationships between variables lack a comprehensive understanding. Therefore, this study aimed to develop a research model and examine the factors influencing consumers’ intention to use online food delivery services. By reviewing and analyzing 52 studies with 53 independent samples (N = 22,937), the meta-analytic structural equation modeling approach was carried out to assess the research model. The findings indicate that two attributes of online food delivery services (i.e., convenience and price-saving orientation) play different roles in the research model. Specifically, convenience significantly impacted perceived ease of use but had no direct impact on perceived usefulness. Price-saving orientation significantly influenced both perceived ease of use and perceived usefulness. Moreover, relationships between perceived ease of use, perceived usefulness, and perceived trust were significant, and these factors ultimately significantly led to the intention to use food delivery services. The findings contribute to theoretical advancement in the extant literature on food delivery services and help firms develop to provide better food delivery services for consumers’ continuous usage.

Various non-face-to-face services are being activated due to the influence of the Corona 19 virus around the world. However, unlike the rapid development of delivery services, social awareness of delivery services is causing many problems. Therefore, in this study, we analyze the quality attributes of delivery services from the consumer's point of view, and based on the results, we try to derive a direction for service improvement. In this study, quality factors were established through interviews and surveys with actual consumers, and quality attributes were classified through the Kano model and Timko’s customer satisfaction coefficient. “Attractive” is (‘Ease of ordering, Accurate delivery to the designated place’), “One Dimensional” is (‘Variety of payment methods, Accurate delivery on time, Accurate delivery of ordered food, Degree of non-deformation of packaging conditions, etc., Convenience of use time’), “Must be” is (‘Kindness of the delivery person’), “Reverse” is (‘provision of services, service response to order discrepancies’). This study has academic significance in that it compensated for the disadvantage of not being able to interpret the mathematical meaning of the Kano model with Teamco’s customer satisfaction coefficient. It also has practical implications in that it provides an indirect clue to future improvement directions.

Recently, food delivery apps are seeing rapid growth into a market worth 1 trillion won under a simple but unique business model of connecting nearby restaurants with consumers via smartphone. Though basic similarities with social commerce exists in aspects such as mail-order sales intermediaries, startups, types of services and market competition structure, food delivery apps resemble social commerce in many ways in that they use excessive marketing to secure market dominance, causing a spike in consumer complaints. If the excessive marketing and increase in customer complaints are not rectified, the food delivery app could also see rapid decline as it gradually grows distant from consumers, just like social commerce. Accordingly, this study will identify the factors consumers recognize as important for continuous use vis-a-vis social commerce and food delivery apps to perform an empirical analysis on what areas need improvement. After deriving the four upper factors of product, information system and service along with eight sub-factors by referring to existing literature, the areas with opportunity for improvement were derived through satisfaction level and relative importance evaluation. The results of this study present a strategic direction for maintaining customers of social commerce and food delivery apps.

This study was undertaken to analyze the hygienic problems of group food services and to predict the outbreak patterns of future food-borne diseases. A delphi survey with 20 experts identified the main causes of food-borne outbreaks in group food services as improper hygienic management of raw food materials, washing of worker's hands, dividing the spaces and unsanitary retail storage. Vibrio parahaemolyticus, Escherichia coli (EPEC), non-typhoid Salmonella serotypes, Staphylococcus aureus, Escherichia coli (ETEC), norovirus, and the hepatitis A virus all have potential to cause outbreaks of food-borne disease. We analyzed the daily food use and the possibility of food-borne outbreaks in school food services for fruits, milk, fish, pork, eggs, and meat as raw food materials, and bibimbab, soybean sprouts muchim, spinach namul , cucumber sengchae, jabchae, and pork bulgogi as prepared food items. Frozen ( ≤ -20℃) and refrigerated (0~10℃) processed foods are popular items in group food services. Their storage, heating, and chemical sanitization methods are potential sources of food disease outbreaks. Our results can be applied to a well-organized hygiene control system and can be used to develop menus for preventing food-borne outbreaks.

본 연구의 두 가지 목적은 서부경남지역 초등학교 급식환경에 대한 위생학적, 미생물학적 안전성 평가와 SSOP(Sanitation Standard Operation Procedures)실천을 위한 자료구축이다. 식수와 상수원수, 조리, 배식도구, 주변기구, 조리종사자와 조리된 음식으로부터 총 97개의 시료를 채취하여 일반세균, E. coli, salmonella, yersinia, vibrio parahaemolyticus staphylococcus와 같은 각종 병원성균에 대한 생화학적 분석을 하였다. 조사 결과 일반 세균수는 최저 1.0×10＾2 CFU/mL에서 최고 1.0×10＾7 CFU/mL로 식품 안전성 수준을 초과하였다. 특히 조리된 식품에 있어서는, 4곳의 가열 공정 과정을 거치지 않은 김치에서 1.0×10＾5 CFU/mL 이상의 일반세균이 검출되었다. 전반적으로, B장소의 일반 세균수가 다른 장소들에 비하여 높았다. 또한 병원성 미생물 수준에 있어서는 C와 E 급식소의 칼과 E급식소의 김치에서 E.coli가 분리되었으며, A 급식소의 식수, D 급식소의 손, E 급식소의 냉장고와 앞치마에서는 황색포도상구균이 검출되었다. 반면 salmonella, vibrio와 yersinia는 어느 시료에서도 검출되지 않았다. 결과적으로, 학교 급식에서 일반 세균과 병원성 미생물이 존재하는 것은 위생 실천과 밀접하게 연관되어 있으며, 학교 급식소에서 이러한 미생물 오염을 감소시키기 위해서는 보다 체계적이고 효율적인 위생관리가 요망된다.

이 연구의 목적은 대구 경북지역 초등학교에 공급되는 냉장, 냉동유통 제품인 어육류와 냉동가공제품의 유통단계를 분석하고, 유통과정에서의 미생물 변화와 학교급식에 이용되는 식재료의 미생물 품질 평가를 위하여 실시되었다. 쇠고기와 돼지고기는 가공업체에서 학교로 냉동차량을 이용하여 직배송 되었으나 다른 어육류와 냉동가공제품들은 농산물과 함께 직납업체를 거쳐 냉장()으로 혼재 배송되고 있었다. 학교 도착 후 일반세균과 대장균군의 수는 각각 절단생선 ,