Intention to Use and Over-Ordering in Online Food Delivery Services: An Extension of the Theory of Planned Behavior
Article Sidebar
Accepted
29 November 2024
Published
29 November 2024
Keywords:
-
customer, intention to use, online food delivery service, over-ordering, theory of planned behavior
Abstract
Online food delivery (OFD) services can shape consumer habits through regular use. Although promotions attract consumers, they may also encourage food waste. This study analyzes factors influencing the intention to use OFD services and over-ordering behaviors by extending the Theory of Planned Behavior (TPB) with variables such as sales promotion and leftover reuse. The study used purposive sampling and collected data from an online survey of 253 OFD service users in Jabodetabek. Descriptive analysis and Partial Least Squares-Structural Equation Modeling (PLS-SEM) were applied. Results showed that most of the OFD users in this study were female residents of Bogor and Jakarta, aged 25 - 35 years old, single, holding a bachelor's degree, employed, with monthly incomes of IDR5,000,000 and IDR10,000,000, and spending IDR1,000,000 - IDR2,000,000 per month on food. Intention to use was influenced by attitude and subjective norms, while over-ordering was influenced by sales promotion and intention to use. The leftover reuse variable did not significantly influence the intention to use or over-ordering. Implications include encouraging continued OFD use through targeted advertising and features to help users manage consumption behavior, such as setting order reminders, providing nutritional information, and offering personalized portion recommendations. This study’s novelty lies in introducing a new variable and demonstrating that sales promotions can encourage over-ordering.
References
Ajzen, I. (1991). The theory of planned behavior. Organizational Behavior and Human Decision Processes, 50, 179–211. https://doi.org/10.1016/0749-5978(91)90020-T
Ajzen, I. (2020). The theory of planned behavior: Frequently asked questions. Human Behavior and Emerging Technologies, 2(4), 314–324. https://doi.org/10.1002/hbe2.195
Aloysius, N., Ananda, J., Mitsis, A., & Pearson, D. (2023). Why people are bad at leftover food management? A systematic literature review and a framework to analyze household leftover food waste generation behavior. Appetite, 186, 1–15. https://doi.org/10.1016/j.appet.2023.106577
Arora, S., & Sahney, S. (2018). Consumer’s webrooming conduct: an explanation using the theory of planned behavior. Asia Pacific Journal of Marketing and Logistics, 30(4), 1040–1063. https://doi.org/10.1108/APJML-08-2017-0185
Aryanti, A., & Andarini, S. (2023). Pengaruh promosi penjualan dan konformitas melalui kepercayaan pelanggan terhadap perilaku impulse buying (Studi pada Generasi Z pengguna platform online food delivery Gofood di Surabaya). Journal of Management & Business, 6(1), 693–703. https://doi.org/10.37531/sejaman.v6i1.3993
Ayatinha, S. Y., Alimudin, A., & Saputri, R. A. (2022). Promotion effect, quality of service driver, discount prices and shipping discounts on food purchase decision using services Shopeefood to students in Surabaya. World Journal of Business Research and Project Management, 2(2), 52–61. http://world.journal.or.id/index.php/brpm
Baker, S. R., Farrokhnia, R. A., Meyer, S., Pagel, M., & Yannelis, C. (2020). How does household spending respond to an epidemic? consumption during the 2020 COVID-19 pandemic. Review of Asset Pricing Studies, 10(4), 834–862. https://doi.org/10.1093/rapstu/raaa009
[BAPPENAS] National Development Planning Agency. (2021, May 10). Food loos and waste di Indonesia. lcdi.indonesia. https://lcdi-indonesia.id/wp-content/uploads/2021/06/Report-Kajian-FLW-FINAL-4.pdf
Barone, A. M., Grappi, S., & Romani, S. (2019). The road to food waste is paved with good intentions: When consumers’ goals inhibit the minimization of household food waste. Resources, Conservation and Recycling, 149, 97–105. https://doi.org/10.1016/j.resconrec.2019.05.037
Baskara, I. B. (2015). Pengaruh potongan harga (discount) terhadap pembelian tidak terencana (impulse buying)(Studi pada pengunjung Matahari Department Store Johar Plaza Jember). Manajemen Dan Bisnis, 5(2), 67–96. https://doi.org/10.22219/jmb.v5i2.5382
Belanche, D., Flavián, M., & Pérez-Rueda, A. (2020). Mobile apps use and WOM in the food delivery sector: The role of planned behavior, perceived security and customer lifestyle compatibility. Sustainability (Switzerland), 12(10). https://doi.org/10.3390/su12104275
Chai, L. T., & Yat, D. N. C. (2019). Online food delivery services: Making food delivery the new normal. Journal of Marketing Advance and Practices, 1(1), 62–77.
Chen, H. S., Liang, C. H., Liao, S. Y., & Kuo, H. Y. (2020). Consumer attitudes and purchase intentions toward food delivery platform services. Sustainability, 12(23), 1–18. https://doi.org/10.3390/su122310177
Das, J. (2018). Consumer perception towards online food ordering and delivery services: An empirical study. Journal of Management, 5(5), 155–163. http://www.iaeme.com/IJCIET/index.asp155http://www.iaeme.com/JOM/issues.asp?JType=JOM&VType=5&IType=5http://www.iaeme.com/JOM/issues.asp?JType=JOM&VType=5&IType=5
Di Talia, E., Simeone, M., & Scarpato, D. (2019). Consumer behaviour types in household food waste. Journal of Cleaner Production, 214, 166–172. https://doi.org/10.1016/j.jclepro.2018.12.216
[EIU] The Economist Intelligence Unit. (2017). Fixing food towadrs a more sustainable food system. impact.economist.com. https://impact.economist.com/perspectives/sites/default/files/FIXING-FOOD-TOWARDS-A-MORE-SUSTAINABLE-FOOD-SYSTEM.pdf
Graham-Rowe, E., Jessop, D. C., & Sparks, P. (2014). Identifying motivations and barriers to minimising household food waste. Resources, Conservation and Recycling, 84, 15–23. https://doi.org/10.1016/j.resconrec.2013.12.005
Hair, J. F., Hult, G. T. M., Ringle, C. M., & Sarstedt, M. (2017). A primer on partial least squares structural equation modeling (PLS-SEM) (Second Edition). SAGE Publication, Inc.
Hair, J. F., Risher, J. J., Sarstedt, M., & Ringle, C. M. (2019). When to use and how to report the results of PLS-SEM. European Business Review, 31(1), 2–24. https://doi.org/10.1108/EBR-11-2018-0203
Hasbi, I., Syahputra, S., Syarifuddin, S., Wijaksana, T. I., & Farías, P. (2022). The impact of discount appeal of food ordering application on consumer satisfaction in Southeast Asia. Journal of Eastern European and Central Asian Research, 9(6), 978–991. https://doi.org/10.15549/jeecar.v9i6.956
Hung, Y., de Kok, T. M., & Verbeke, W. (2016). Consumer attitude and purchase intention towards processed meat products with natural compounds and a reduced level of nitrite. Meat Science, 121, 119–126. https://doi.org/10.1016/j.meatsci.2016.06.002
Inthong, C., Champahom, T., Jomnonkwao, S., Chatpattananan, V., & Ratanavaraha, V. (2022). Exploring factors affecting consumer behavioral intentions toward online food ordering in Thailand. Sustainability, 14(14), 2–17. https://doi.org/10.3390/su14148493
Jiang, Y., Liu, F., & Lim, A. (2021). Digital coupon promotion and platform selection in the presence of delivery effort. Journal of Retailing and Consumer Services, 62, 1–11. https://doi.org/10.1016/j.jretconser.2021.102612
Jun, K., Yoon, B., Lee, S., & Lee, D. S. (2022). Factors influencing customer decisions to use online food delivery service during the covid-19 pandemic. Foods, 11(1), 1–15. https://doi.org/10.3390/foods11010064
Kapoor, A. P., & Vij, M. (2018). Technology at the dinner table: Ordering food online through mobile apps. Journal of Retailing and Consumer Services, 43, 342–351. https://doi.org/10.1016/j.jretconser.2018.04.001
Lee, M. C. (2009). Factors influencing the adoption of internet banking: An integration of TAM and TPB with perceived risk and perceived benefit. Electronic Commerce Research and Applications, 8(3), 130–141. https://doi.org/10.1016/j.elerap.2008.11.006
Liu, C., Bunditsakulchai, P., & Zhuo, Q. (2021). Impact of covid-19 on food and plastic waste generated by consumers in bangkok. Sustainability, 13(16), 1–21. https://doi.org/10.3390/su13168988
Loeb, S., Dynarski, S., Mcfarland, D., Morris, P., Reardon, S., & Reber, S. (2017). Descriptive analysis in education: A guide for researchers. http://ies.ed.gov/ncee/.
Novita, D., & Husna, N. (2020). The influence factors of consumer behavioral intention towards online food delivery services. International Journal of Business, 3(2), 40–42. https://doi.org/10.1016/j.jretconser.2016.12.013
Peemanee, J., & Wongsahai, E. (2021). Technology acceptance and service convenience on repeat purchase decision of food delivery business in Thailand. IOP Conference Series: Earth and Environmental Science, 756(1), 1–6. https://doi.org/10.1088/1755-1315/756/1/012029
Pitchay, A. A., Ganesan, Y., Zulkifli, N. S., & Khaliq, A. (2022). Determinants of customers’ intention to use online food delivery application through smartphone in Malaysia. British Food Journal, 124(3), 732–753. https://doi.org/10.1108/BFJ-01-2021-0075
Prabowo, G. T., & Nugroho, A. (2019). Factors that influence the attitude and behavioral intention of Indonesian users toward online food delivery service by the Go-Food application. 12th International Conference on Business and Management Research (ICBMR), 72, 204–210.
Prasetyo, Y. T., Tanto, H., Mariyanto, M., Hanjaya, C., Young, M. N., Persada, S. F., Miraja, B. A., & Redi, A. A. N. P. (2021). Factors affecting customer satisfaction and loyalty in online food delivery service during the COVID-19 pandemic: Its relation with open innovation. Journal of Open Innovation: Technology, Market, and Complexity, 7(1), 1–17. https://doi.org/10.3390/joitmc7010076
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
Roh, M., & Park, K. (2019). Adoption of O2O food delivery services in South Korea: The moderating role of moral obligation in meal preparation. International Journal of Information Management, 47, 262–273. https://doi.org/10.1016/j.ijinfomgt.2018.09.017
Sari, D. I., Hermandi, I., & Hasanah, N. (2023). Behavior analysis and clustering of consumers towards halal awareness. Journal of Consumer Sciences, 8(3), 277–295. https://doi.org/10.29244/jcs.8.3.277-295
Secondi, L., Principato, L., & Laureti, T. (2015). Household food waste behaviour in EU-27 countries: A multilevel analysis. Food Policy, 56, 25–40. https://doi.org/10.1016/j.foodpol.2015.07.007
Shankar, A., Dhir, A., Talwar, S., Islam, N., & Sharma, P. (2022). Balancing food waste and sustainability goals in online food delivery: Towards a comprehensive conceptual framework. Technovation, 117, 1–12. https://doi.org/10.1016/j.technovation.2022.102606
Sharma, R., Dhir, A., Talwar, S., & Kaur, P. (2021). Over-ordering and food waste: The use of food delivery apps during a pandemic. International Journal of Hospitality Management, 96, 1–13. https://doi.org/10.1016/j.ijhm.2021.102977
Stancu, V., Haugaard, P., & Lähteenmäki, L. (2016). Determinants of consumer food waste behaviour: Two routes to food waste. Appetite, 96, 7–17. https://doi.org/10.1016/j.appet.2015.08.025
Statista. (2023, April 30). Frequency of ordering food on food delivery apps in Indonesia as of April 2023. Statista. https://www.statista.com/statistics/1140708/indonesia-ordering-food-from-food-delivery-apps-frequency/
Stefan, V., van Herpen, E., Tudoran, A. A., & Lähteenmäki, L. (2013). Avoiding food waste by Romanian consumers: The importance of planning and shopping routines. Food Quality and Preference, 28(1), 375–381. https://doi.org/10.1016/j.foodqual.2012.11.001
Talwar, S., Kaur, P., Ahmed, U., Bilgihan, A., & Dhir, A. (2022). The dark side of convenience: how to reduce food waste induced by food delivery apps. British Food Journal, 125(1), 205–225. https://doi.org/10.1108/BFJ-02-2021-0204
Tran, V. D. (2021). Using mobile food delivery applications during the covid‐19 pandemic: Applying the theory of planned behavior to examine continuance behavior. Sustainability, 13(21), 1–20. https://doi.org/10.3390/su132112066
Troise, C., O’Driscoll, A., Tani, M., & Prisco, A. (2021). Online food delivery services and behavioural intention – a test of an integrated TAM and TPB framework. British Food Journal, 123(2), 664–683. https://doi.org/10.1108/BFJ-05-2020-0418
[UNEP] United Nations Environment Programme. (2021). Food Waste Index Report 2021. Retrieved from https://www.unep.org/resources/report/unep-food-waste-index-report-2021
Visschers, V. H. M., Wickli, N., & Siegrist, M. (2016). Sorting out food waste behaviour: A survey on the motivators and barriers of self-reported amounts of food waste in households. Journal of Environmental Psychology, 45, 66–78. https://doi.org/10.1016/j.jenvp.2015.11.007
Wang, M., Rasoolimanesh, S. M., Kunasekaran, P., & Zhao, Y. (2022). Understanding over-ordering behaviour in social dining: integrating mass media exposure and sense of ‘Mianzi’ into the Norm Activation Model. Service Industries Journal, 1–20. https://doi.org/10.1080/02642069.2022.2138356
We Are Social. (2021, 27 Jan). Digital 2021: the latest insights into the ‘state of digital’. Retrieved from https://wearesocial.com/uk/blog/2021/01/digital-2021-the-latest-insights-into-the-state-of-digital/
Widanengsih, E., Kurniadi, W., & Destiana, H. (2022). Adopsi penggunaan aplikasi mobile food ordering dengan model unified theory of acceptance and use of technology 2. Journal of Industrial Engineering & Management Research, 3(1), 63–79. https://doi.org/10.7777/jiemar.v2i3
Widyastuti, W., & Sulistyowati, R. (2021). Pengaruh e-service quality dan sales promotion terhadap keputusan menggunakan fitur Go-Food (Studi pada pengguna Gojek di Surabaya). Jurnal Pendidikan Tata Niaga (JPTN), 9(2), 1272–1278. https://doi.org/https://doi.org/10.26740/jptn.v9n2.p1272-1278
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
Yoopetch, C., Siriphan, P., & Chirapanda, S. (2022). Effects of application satisfaction, promotions, ease of payment and convenience on intention to repurchase food online. Journal of Hunan University (Natural Sciences), 49(5), 71–79. https://doi.org/10.55463/issn.1674-2974.49.5.9
Yu, Z., Ju, X., Bai, L., & Gong, S. (2021). Consumer’s over-ordering behavior at restaurant: Understanding the important roles of interventions from waiter and ordering habits. Appetite, 160, 1–10. https://doi.org/10.1016/j.appet.2020.105092
Zhang, H., Xue, L., Jiang, Y., Song, M., Wei, D., & Liu, G. (2022). Food delivery waste in Wuhan, China: Patterns, drivers, and implications. Resources, Conservation and Recycling, 177, 1–11. https://doi.org/10.1016/j.resconrec.2021.105960
Zheng, F., Zhao, C., Ajina, A. S., & Poulova, P. (2023). Decoding the dilemma of consumer food over-ordering in Restaurants: An augmented Theory of Planned Behavior model investigation. Sustainability, 15(11), 8735. https://doi.org/10.3390/su15118735
Ajzen, I. (2020). The theory of planned behavior: Frequently asked questions. Human Behavior and Emerging Technologies, 2(4), 314–324. https://doi.org/10.1002/hbe2.195
Aloysius, N., Ananda, J., Mitsis, A., & Pearson, D. (2023). Why people are bad at leftover food management? A systematic literature review and a framework to analyze household leftover food waste generation behavior. Appetite, 186, 1–15. https://doi.org/10.1016/j.appet.2023.106577
Arora, S., & Sahney, S. (2018). Consumer’s webrooming conduct: an explanation using the theory of planned behavior. Asia Pacific Journal of Marketing and Logistics, 30(4), 1040–1063. https://doi.org/10.1108/APJML-08-2017-0185
Aryanti, A., & Andarini, S. (2023). Pengaruh promosi penjualan dan konformitas melalui kepercayaan pelanggan terhadap perilaku impulse buying (Studi pada Generasi Z pengguna platform online food delivery Gofood di Surabaya). Journal of Management & Business, 6(1), 693–703. https://doi.org/10.37531/sejaman.v6i1.3993
Ayatinha, S. Y., Alimudin, A., & Saputri, R. A. (2022). Promotion effect, quality of service driver, discount prices and shipping discounts on food purchase decision using services Shopeefood to students in Surabaya. World Journal of Business Research and Project Management, 2(2), 52–61. http://world.journal.or.id/index.php/brpm
Baker, S. R., Farrokhnia, R. A., Meyer, S., Pagel, M., & Yannelis, C. (2020). How does household spending respond to an epidemic? consumption during the 2020 COVID-19 pandemic. Review of Asset Pricing Studies, 10(4), 834–862. https://doi.org/10.1093/rapstu/raaa009
[BAPPENAS] National Development Planning Agency. (2021, May 10). Food loos and waste di Indonesia. lcdi.indonesia. https://lcdi-indonesia.id/wp-content/uploads/2021/06/Report-Kajian-FLW-FINAL-4.pdf
Barone, A. M., Grappi, S., & Romani, S. (2019). The road to food waste is paved with good intentions: When consumers’ goals inhibit the minimization of household food waste. Resources, Conservation and Recycling, 149, 97–105. https://doi.org/10.1016/j.resconrec.2019.05.037
Baskara, I. B. (2015). Pengaruh potongan harga (discount) terhadap pembelian tidak terencana (impulse buying)(Studi pada pengunjung Matahari Department Store Johar Plaza Jember). Manajemen Dan Bisnis, 5(2), 67–96. https://doi.org/10.22219/jmb.v5i2.5382
Belanche, D., Flavián, M., & Pérez-Rueda, A. (2020). Mobile apps use and WOM in the food delivery sector: The role of planned behavior, perceived security and customer lifestyle compatibility. Sustainability (Switzerland), 12(10). https://doi.org/10.3390/su12104275
Chai, L. T., & Yat, D. N. C. (2019). Online food delivery services: Making food delivery the new normal. Journal of Marketing Advance and Practices, 1(1), 62–77.
Chen, H. S., Liang, C. H., Liao, S. Y., & Kuo, H. Y. (2020). Consumer attitudes and purchase intentions toward food delivery platform services. Sustainability, 12(23), 1–18. https://doi.org/10.3390/su122310177
Das, J. (2018). Consumer perception towards online food ordering and delivery services: An empirical study. Journal of Management, 5(5), 155–163. http://www.iaeme.com/IJCIET/index.asp155http://www.iaeme.com/JOM/issues.asp?JType=JOM&VType=5&IType=5http://www.iaeme.com/JOM/issues.asp?JType=JOM&VType=5&IType=5
Di Talia, E., Simeone, M., & Scarpato, D. (2019). Consumer behaviour types in household food waste. Journal of Cleaner Production, 214, 166–172. https://doi.org/10.1016/j.jclepro.2018.12.216
[EIU] The Economist Intelligence Unit. (2017). Fixing food towadrs a more sustainable food system. impact.economist.com. https://impact.economist.com/perspectives/sites/default/files/FIXING-FOOD-TOWARDS-A-MORE-SUSTAINABLE-FOOD-SYSTEM.pdf
Graham-Rowe, E., Jessop, D. C., & Sparks, P. (2014). Identifying motivations and barriers to minimising household food waste. Resources, Conservation and Recycling, 84, 15–23. https://doi.org/10.1016/j.resconrec.2013.12.005
Hair, J. F., Hult, G. T. M., Ringle, C. M., & Sarstedt, M. (2017). A primer on partial least squares structural equation modeling (PLS-SEM) (Second Edition). SAGE Publication, Inc.
Hair, J. F., Risher, J. J., Sarstedt, M., & Ringle, C. M. (2019). When to use and how to report the results of PLS-SEM. European Business Review, 31(1), 2–24. https://doi.org/10.1108/EBR-11-2018-0203
Hasbi, I., Syahputra, S., Syarifuddin, S., Wijaksana, T. I., & Farías, P. (2022). The impact of discount appeal of food ordering application on consumer satisfaction in Southeast Asia. Journal of Eastern European and Central Asian Research, 9(6), 978–991. https://doi.org/10.15549/jeecar.v9i6.956
Hung, Y., de Kok, T. M., & Verbeke, W. (2016). Consumer attitude and purchase intention towards processed meat products with natural compounds and a reduced level of nitrite. Meat Science, 121, 119–126. https://doi.org/10.1016/j.meatsci.2016.06.002
Inthong, C., Champahom, T., Jomnonkwao, S., Chatpattananan, V., & Ratanavaraha, V. (2022). Exploring factors affecting consumer behavioral intentions toward online food ordering in Thailand. Sustainability, 14(14), 2–17. https://doi.org/10.3390/su14148493
Jiang, Y., Liu, F., & Lim, A. (2021). Digital coupon promotion and platform selection in the presence of delivery effort. Journal of Retailing and Consumer Services, 62, 1–11. https://doi.org/10.1016/j.jretconser.2021.102612
Jun, K., Yoon, B., Lee, S., & Lee, D. S. (2022). Factors influencing customer decisions to use online food delivery service during the covid-19 pandemic. Foods, 11(1), 1–15. https://doi.org/10.3390/foods11010064
Kapoor, A. P., & Vij, M. (2018). Technology at the dinner table: Ordering food online through mobile apps. Journal of Retailing and Consumer Services, 43, 342–351. https://doi.org/10.1016/j.jretconser.2018.04.001
Lee, M. C. (2009). Factors influencing the adoption of internet banking: An integration of TAM and TPB with perceived risk and perceived benefit. Electronic Commerce Research and Applications, 8(3), 130–141. https://doi.org/10.1016/j.elerap.2008.11.006
Liu, C., Bunditsakulchai, P., & Zhuo, Q. (2021). Impact of covid-19 on food and plastic waste generated by consumers in bangkok. Sustainability, 13(16), 1–21. https://doi.org/10.3390/su13168988
Loeb, S., Dynarski, S., Mcfarland, D., Morris, P., Reardon, S., & Reber, S. (2017). Descriptive analysis in education: A guide for researchers. http://ies.ed.gov/ncee/.
Novita, D., & Husna, N. (2020). The influence factors of consumer behavioral intention towards online food delivery services. International Journal of Business, 3(2), 40–42. https://doi.org/10.1016/j.jretconser.2016.12.013
Peemanee, J., & Wongsahai, E. (2021). Technology acceptance and service convenience on repeat purchase decision of food delivery business in Thailand. IOP Conference Series: Earth and Environmental Science, 756(1), 1–6. https://doi.org/10.1088/1755-1315/756/1/012029
Pitchay, A. A., Ganesan, Y., Zulkifli, N. S., & Khaliq, A. (2022). Determinants of customers’ intention to use online food delivery application through smartphone in Malaysia. British Food Journal, 124(3), 732–753. https://doi.org/10.1108/BFJ-01-2021-0075
Prabowo, G. T., & Nugroho, A. (2019). Factors that influence the attitude and behavioral intention of Indonesian users toward online food delivery service by the Go-Food application. 12th International Conference on Business and Management Research (ICBMR), 72, 204–210.
Prasetyo, Y. T., Tanto, H., Mariyanto, M., Hanjaya, C., Young, M. N., Persada, S. F., Miraja, B. A., & Redi, A. A. N. P. (2021). Factors affecting customer satisfaction and loyalty in online food delivery service during the COVID-19 pandemic: Its relation with open innovation. Journal of Open Innovation: Technology, Market, and Complexity, 7(1), 1–17. https://doi.org/10.3390/joitmc7010076
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
Roh, M., & Park, K. (2019). Adoption of O2O food delivery services in South Korea: The moderating role of moral obligation in meal preparation. International Journal of Information Management, 47, 262–273. https://doi.org/10.1016/j.ijinfomgt.2018.09.017
Sari, D. I., Hermandi, I., & Hasanah, N. (2023). Behavior analysis and clustering of consumers towards halal awareness. Journal of Consumer Sciences, 8(3), 277–295. https://doi.org/10.29244/jcs.8.3.277-295
Secondi, L., Principato, L., & Laureti, T. (2015). Household food waste behaviour in EU-27 countries: A multilevel analysis. Food Policy, 56, 25–40. https://doi.org/10.1016/j.foodpol.2015.07.007
Shankar, A., Dhir, A., Talwar, S., Islam, N., & Sharma, P. (2022). Balancing food waste and sustainability goals in online food delivery: Towards a comprehensive conceptual framework. Technovation, 117, 1–12. https://doi.org/10.1016/j.technovation.2022.102606
Sharma, R., Dhir, A., Talwar, S., & Kaur, P. (2021). Over-ordering and food waste: The use of food delivery apps during a pandemic. International Journal of Hospitality Management, 96, 1–13. https://doi.org/10.1016/j.ijhm.2021.102977
Stancu, V., Haugaard, P., & Lähteenmäki, L. (2016). Determinants of consumer food waste behaviour: Two routes to food waste. Appetite, 96, 7–17. https://doi.org/10.1016/j.appet.2015.08.025
Statista. (2023, April 30). Frequency of ordering food on food delivery apps in Indonesia as of April 2023. Statista. https://www.statista.com/statistics/1140708/indonesia-ordering-food-from-food-delivery-apps-frequency/
Stefan, V., van Herpen, E., Tudoran, A. A., & Lähteenmäki, L. (2013). Avoiding food waste by Romanian consumers: The importance of planning and shopping routines. Food Quality and Preference, 28(1), 375–381. https://doi.org/10.1016/j.foodqual.2012.11.001
Talwar, S., Kaur, P., Ahmed, U., Bilgihan, A., & Dhir, A. (2022). The dark side of convenience: how to reduce food waste induced by food delivery apps. British Food Journal, 125(1), 205–225. https://doi.org/10.1108/BFJ-02-2021-0204
Tran, V. D. (2021). Using mobile food delivery applications during the covid‐19 pandemic: Applying the theory of planned behavior to examine continuance behavior. Sustainability, 13(21), 1–20. https://doi.org/10.3390/su132112066
Troise, C., O’Driscoll, A., Tani, M., & Prisco, A. (2021). Online food delivery services and behavioural intention – a test of an integrated TAM and TPB framework. British Food Journal, 123(2), 664–683. https://doi.org/10.1108/BFJ-05-2020-0418
[UNEP] United Nations Environment Programme. (2021). Food Waste Index Report 2021. Retrieved from https://www.unep.org/resources/report/unep-food-waste-index-report-2021
Visschers, V. H. M., Wickli, N., & Siegrist, M. (2016). Sorting out food waste behaviour: A survey on the motivators and barriers of self-reported amounts of food waste in households. Journal of Environmental Psychology, 45, 66–78. https://doi.org/10.1016/j.jenvp.2015.11.007
Wang, M., Rasoolimanesh, S. M., Kunasekaran, P., & Zhao, Y. (2022). Understanding over-ordering behaviour in social dining: integrating mass media exposure and sense of ‘Mianzi’ into the Norm Activation Model. Service Industries Journal, 1–20. https://doi.org/10.1080/02642069.2022.2138356
We Are Social. (2021, 27 Jan). Digital 2021: the latest insights into the ‘state of digital’. Retrieved from https://wearesocial.com/uk/blog/2021/01/digital-2021-the-latest-insights-into-the-state-of-digital/
Widanengsih, E., Kurniadi, W., & Destiana, H. (2022). Adopsi penggunaan aplikasi mobile food ordering dengan model unified theory of acceptance and use of technology 2. Journal of Industrial Engineering & Management Research, 3(1), 63–79. https://doi.org/10.7777/jiemar.v2i3
Widyastuti, W., & Sulistyowati, R. (2021). Pengaruh e-service quality dan sales promotion terhadap keputusan menggunakan fitur Go-Food (Studi pada pengguna Gojek di Surabaya). Jurnal Pendidikan Tata Niaga (JPTN), 9(2), 1272–1278. https://doi.org/https://doi.org/10.26740/jptn.v9n2.p1272-1278
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
Yoopetch, C., Siriphan, P., & Chirapanda, S. (2022). Effects of application satisfaction, promotions, ease of payment and convenience on intention to repurchase food online. Journal of Hunan University (Natural Sciences), 49(5), 71–79. https://doi.org/10.55463/issn.1674-2974.49.5.9
Yu, Z., Ju, X., Bai, L., & Gong, S. (2021). Consumer’s over-ordering behavior at restaurant: Understanding the important roles of interventions from waiter and ordering habits. Appetite, 160, 1–10. https://doi.org/10.1016/j.appet.2020.105092
Zhang, H., Xue, L., Jiang, Y., Song, M., Wei, D., & Liu, G. (2022). Food delivery waste in Wuhan, China: Patterns, drivers, and implications. Resources, Conservation and Recycling, 177, 1–11. https://doi.org/10.1016/j.resconrec.2021.105960
Zheng, F., Zhao, C., Ajina, A. S., & Poulova, P. (2023). Decoding the dilemma of consumer food over-ordering in Restaurants: An augmented Theory of Planned Behavior model investigation. Sustainability, 15(11), 8735. https://doi.org/10.3390/su15118735
Authors
PermasihD., SurosoA. I., & HasanahN. (2024). Intention to Use and Over-Ordering in Online Food Delivery Services: An Extension of the Theory of Planned Behavior. Journal of Consumer Sciences, 9(3), 315-337. https://doi.org/10.29244/jcs.9.3.315-337
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a
This work is licensed under a Creative Commons Attribution 4.0 International License. that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal. - Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
