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Ghost production: applying the Servuction model to establish a typology and propose a research agenda for on-demand restaurant food delivery
16 references·1 citing·50 second hop
Ghost production: applying the Servuction model to establish a typology and propose a research agenda for on-demand restaurant food delivery (2022)Ghost production: applying the Servuction…To survive or to thrive? China’s luxury hotel restaurants entering O2O food delivery platforms amid the COVID-19 crisis (2021)To survive or to thrive? Chin…Factors influencing customers' continuance usage intention of food delivery apps during COVID-19 quarantine in Mexico (2021)Factors influencing customers…Controlling space, controlling labour? Contested space in food delivery gig work (2021)Controlling space, controllin…Construction of a service quality scale for the online food delivery industry (2021)Construction of a service qua…Consumers’ intentions to use online food delivery systems in the USA (2020)Consumers’ intentions to use …A change of perceived innovativeness for contactless food delivery services using drones after the outbreak of COVID-19 (2020)A change of perceived innovat…The health and safety risks for people who drive for work in the gig economy (2019)The health and safety risks f…Loyalty toward online food delivery service: the role of e-service quality and food quality (2018)Loyalty toward online food de…Evolutionary food quality and location strategies for restaurants in competitive online-to-offline food ordering and delivery markets: An agent-based approach (2018)Evolutionary food quality and…Differences in perceptions about food delivery apps between single-person and multi-person households (2018)Differences in perceptions ab…“Service Encounter 2.0”: An investigation into the roles of technology, employees and customers (2017)“Service Encounter 2.0”: An i…Consumer experiences, attitude and behavioral intention toward online food delivery (OFD) services (2016)Consumer experiences, attitud…The servicescape as an antecedent to service quality and behavioral intentions (2013)The servicescape as an antece…Moving Forward and Making a Difference: Research Priorities for the Science of Service (2010)Moving Forward and Making a D…New measurement scales for evaluating perceptions of the technology‐mediated customer service experience (2004)New measurement scales for ev…The Customer Contact Approach to Services: Theoretical Bases and Practical Extensions (1981)The Customer Contact Approach…Deliberative governance for tourism platforms (2023)Deliberative governance for t…The Focused Factory (1974)Educational Organizations as Loosely Coupled Systems (1976)Breaking Free from Product Marketing (1977)Cutting Corners and Working Overtime: Quality Erosion in the Service Industry (2001)The impact of employee satisfaction on quality and profitability in high‐contact service industries (2008)An empirical study of employee loyalty, service quality and firm performance in the service industry (2009)Evolving to a New Dominant Logic for Marketing (2003)Consumer Cocreation in New Product Development (2010)Value co-creation: concept and measurement (2014)Evaluating Structural Equation Models with Unobservable Variables and Measurement Error (1981)The theory of planned behavior (1991)Cutoff criteria for fit indexes in covariance structure analysis: Conventional criteria versus new alternatives (1999)A history of research in service operations: What's the big idea ? (2006)Cost Structure, Customer Profitability, and Retention Implications of Self-Service Distribution Channels: Evidence from Customer Behavior in an Online Banking Channel (2009)Designing e-government services: key service attributes and citizen preference structures (2011)Perceived Usefulness, Perceived Ease of Use, and User Acceptance of Information Technology (1989)Common method biases in behavioral research: A critical review of the literature and recommended remedies. (2003)PLS-SEM: Indeed a Silver Bullet (2011)Mobile food ordering apps: An empirical study of the factors affecting customer e-satisfaction and continued intention to reuse (2019)Why do people use food delivery apps (FDA)? A uses and gratification theory perspective (2019)What factors determining customer continuingly using food delivery apps during 2019 novel coronavirus pandemic period? (2020)Co-creation experiences: The next practice in value creation (2004)Undervalued or Overvalued Customers: Capturing Total Customer Engagement Value (2010)Service Research Priorities in a Rapidly Changing Context (2015)Customer experience challenges: bringing together digital, physical and social realms (2018)Rising with the machines: A sociotechnical framework for bringing artificial intelligence into the organization (2020)Artificial intelligence, robotics, advanced technologies and human resource management: a systematic review (2021)Consumer Perceptions of Price, Quality, and Value: A Means-End Model and Synthesis of Evidence (1988)Structural equation modeling in practice: A review and recommended two-step approach. (1988)Determinants of Continuous Intention on Food Delivery Apps: Extending UTAUT2 with Information Quality (2019)The value proposition of food delivery apps from the perspective of theory of consumption value (2021)A new criterion for assessing discriminant validity in variance-based structural equation modeling (2014)A primer on partial least squares structural equation modeling (PLS-SEM) (2015)Supply chain resilience reactive strategies for food SMEs in coping to COVID-19 crisis (2021)Business Research Methods (2022)The addiction behavior of short-form video app TikTok: The information quality and system quality perspective (2022)User Acceptance of Information Technology: Toward A Unified View1 (2003)Consumer Adoption of Online Food Delivery Ordering (OFDO) Services in Pakistan: The Impact of the COVID-19 Pandemic Situation (2020)Predicting satisfaction and intentions to use online food delivery: What really makes a difference? (2020)Factors Affecting Customer Satisfaction and Loyalty in Online Food Delivery Service during the COVID-19 Pandemic: Its Relation with Open Innovation (2021)Diffusion of Innovations 1 (2019)A review of early COVID-19 research in tourism: Launching the Annals of Tourism Research's Curated Collection on coronavirus and tourism (2021)Factors affecting customer intention to use online food delivery services before and during the COVID-19 pandemic (2021)Human baristas and robot baristas: How does brand experience affect brand satisfaction, brand attitude, brand attachment, and brand loyalty? (2021)The Discovery of Grounded Theory; Strategies for Qualitative Research (1968)The Discovery of Grounded Theory: Strategies for Qualitative Research. (1968)Case Study Research (2004)Neither timeless, nor placeless: Control of food delivery gig work via place-based working time regimes (2021)Algorithmic management in food‐delivery platform economy in China (2022)Creation of the algorithmic management questionnaire: A six‐phase scale development process (2023)
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References

  • 2010Moving Forward and Making a Difference: Research Priorities for the Science of Service1,545 cited
  • 2016Consumer experiences, attitude and behavioral intention toward online food delivery (OFD) services912 cited
  • 2017“Service Encounter 2.0”: An investigation into the roles of technology, employees and customers778 cited
  • 1981The Customer Contact Approach to Services: Theoretical Bases and Practical Extensions602 cited
  • 2018Differences in perceptions about food delivery apps between single-person and multi-person households497 cited
  • 2018Loyalty toward online food delivery service: the role of e-service quality and food quality436 cited
  • 2004New measurement scales for evaluating perceptions of the technology‐mediated customer service experience419 cited
  • 2020A change of perceived innovativeness for contactless food delivery services using drones after the outbreak of COVID-19276 cited
  • 2020Consumers’ intentions to use online food delivery systems in the USA207 cited
  • 2021Controlling space, controlling labour? Contested space in food delivery gig work200 cited
  • 2019The health and safety risks for people who drive for work in the gig economy196 cited
  • 2013The servicescape as an antecedent to service quality and behavioral intentions183 cited
  • 2018Evolutionary food quality and location strategies for restaurants in competitive online-to-offline food ordering and delivery markets: An agent-based approach

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178 cited
  • 2021Construction of a service quality scale for the online food delivery industry130 cited
  • 2021To survive or to thrive? China’s luxury hotel restaurants entering O2O food delivery platforms amid the COVID-19 crisis119 cited
  • 2021Factors influencing customers' continuance usage intention of food delivery apps during COVID-19 quarantine in Mexico118 cited
  • Cited by

    • 2023Deliberative governance for tourism platforms9 cited