Conceptualising the customer Off-premise Dining Experience (OPDineX) scale: A focus on O2O Third-party Food Delivery Services
| dc.contributor.author | Say, Anthony Kin Tong | |
| dc.contributor.supervisor | Sean Lee | en_US |
| dc.contributor.supervisor | Isaac Cheah | en_US |
| dc.date.accessioned | 2025-02-11T04:31:08Z | |
| dc.date.available | 2025-02-11T04:31:08Z | |
| dc.date.issued | 2024 | en_US |
| dc.identifier.uri | http://hdl.handle.net/20.500.11937/97082 | |
| dc.description.abstract |
This thesis developed an off-premise dining experience (OPDineX) scale by applying a mixed methods approach in identifying salient attributes of the customer journey in third-party food delivery services. The developed scale evaluates their effects on customer satisfaction and repurchase intentions in Singapore and Australia. In addition, it identifies crucial customer segments and market-specific drivers, offers insights for enhancing customer loyalty, and strategically positions businesses in the competitive food delivery landscape. | en_US |
| dc.publisher | Curtin University | en_US |
| dc.title | Conceptualising the customer Off-premise Dining Experience (OPDineX) scale: A focus on O2O Third-party Food Delivery Services | en_US |
| dc.type | Thesis | en_US |
| dcterms.educationLevel | PhD | en_US |
| curtin.department | School of Management and Marketing | en_US |
| curtin.accessStatus | Fulltext not available | en_US |
| curtin.faculty | Business and Law | en_US |
| curtin.contributor.orcid | Say, Anthony Kin Tong [0000-0063-1270-6775] | en_US |
| dc.date.embargoEnd | 2027-02-11 |