Author(s)

Bingchan Xue ¹, Ling Zhang ¹

Affiliation(s)

¹ City University of Macao, Macao, 999078, China

Corresponding Author

Bingchan Xue

ABSTRACT

After the COVID-19 era, people need to keep social distance to ensure their health due to the requirement of epidemic prevention and control. As a result, many restaurants choose to develop online ordering and offline take-out services in order to reduce direct contact with menus. How to ensure the e-service quality online and offline has become an important topic.The purpose of this paper is to explore the process of customers' intention generation before making online orders through the influence of eWOM and e-services quality on customers' order food delivery intention.

KEYWORDS

E-Service quality, Order food delivery intention, COVID-19, EWOM

CITE THIS PAPER

Bingchan Xue, Ling Zhang, Examine the E-service Quality in Food Delivery Service from the Restaurant in Great Bay Area: Acase after COVID-19 Pandemic. Journal of Sociology and Ethnology (2022) Vol. 4: 12-16. DOI: http://dx.doi.org/10.23977/jsoce.2022.041102.

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