中文部分
台灣網路資訊中心,2020,”台灣網路使用調查”,2020 台灣網路報告。下載日期:2021/06/18。https://report.twnic.tw/2020/
林篁修,2020,外送平台使用者的消費行為分析,國立高雄科技大學,碩士論文。
陳文甲,2020,美食外送平台消費者服務滿意度分析之研究,開南大學,碩士論文。
經濟部內政司全球資訊網,2021,”各月人口資料”,民國 110 年 5 月戶口統計速報表。下載日期:2021/06/18。https://www.ris.gov.tw/app/portal/346
經濟部內政司全球資訊網,2021,”縣市人口數按性別及年齡”,歷月人口統計資料。下載日期:2021/06/18。
https://www.ris.gov.tw/app/portal/346
經濟部內政司全球資訊網,2020,”十五歲以上人口按年齡及教育程度”,年度縣市及全國統計資料。下載日期 2021/06/18 https://www.ris.gov.tw/app/portal/346
經濟部統計處,2020,”外送及宅配助餐飲業抗疫”,產業經濟統計簡訊。下載日期:2020/08/20。https://www.moea.gov.tw/Mns/dos/bulletin/Bulletin.aspx?kind=9&html=1&men u_id=18808&bull_id=6878
資策會慘業情報研究所,2020,”11%臺灣網友疫情期間首度使用美食外送服務”,產業研究。。https://mic.iii.org.tw/news.aspx?id=573
衛生福利部食品藥物管理署,2011,”防治食品中毒專區” ,食品中毒定義。下載日期:2020/08/20。https://www.fda.gov.tw/TC/siteContent.aspx?sid=2275
衛生福利部食品藥物管理署,2019,”餐飲衛生相關法令規章”。網路美食外送平台業主自主衛生管理指引。下載日期:2021/9/30。https://www.fda.gov.tw/TC/siteContent.aspx?sid=11010
吳明隆,2007,”SPSS 操作與應用:問卷統計分析實務”。五南圖書出版股份有限公司。
羅品璇,2021,探討品牌形象、服務品質與消費者滿意度對再購意願之影響-以美食外送平台Foodpanda為例,嶺東科技大學企業管理系碩士在職專班,碩士論文。曠章傑,2021,Foodpanda消費者使用智慧型手機上餐飲外送平台之研究SOR、IDT與BMT之應用,銘傳大學觀光事業學系碩士在職專班,碩士論文。吳承灃,2021,利用IPA模式探討外送APP的重要性與滿意度-以Uber Eats與Foodpanda為例,萬能科技大學資訊管理研究所在職專班,碩士論文。林逸庭,2012,日本商務旅客與台灣旅館服務人員對台灣商務旅館服務品質知覺比較-文化差異觀點,嶺東科技大學觀光與休閒管理研究所,碩士論文。陳人碩,2013,服務品質、互動品質、環境品質和正面情緒對於顧客忠誠度的影響-以汽車維修廠為例,華梵大學工業工程與經營資訊學系碩士班,碩士論文。胡雅螢,2021,外送平台消費意向關鍵因素之研究-以台灣外送平台為例,醒吾科技大學行銷與流通管理系所,碩士論文。三立新聞網,2019,”外送員車禍層出不窮這些原因占大宗”,https://tw.news.yahoo.com/%E5%A4%96%E9%80%81%E5%93%A1%E8%BB%8A%E7%A6%8D%E5%B1%A4%E5%87%BA%E4%B8%8D%E7%AA%AE-%E9%80%99%E4%BA%9B%E5%8E%9F%E5%9B%A0%E5%8D%A0%E5%A4%A7%E5%AE%97-062041283.html
葉書芳,2002,服務品質、關係品質以及服務補救與顧客行為意向關係之實證研究-以國內航空業為例,國立成功大學工業管理科學系碩博士班,碩士論文。李龍發,2021,臺北市國際觀光旅館餐飲部員工對食品安全、工作環境衛生認知與工作衛生行為之研究,景文科技大學旅遊管理系觀光與餐旅管理碩士班,碩士論文。楊慧美,2021,知覺價值與顧客行為之關係-以外送服務品質為調整效果,國際企業管理學系碩士班,碩士論文。林美蘭等怡,2019,”線上訂餐系統之服務品質對消費者滿意度、忠誠度之影響-以使用經驗為干擾變數”,南台學報社會科學類,第4卷第1期,50-71。
李凱琪,2019,”外送平台崛起,宅經濟的時代來臨”,Tech網路科技,淡江網路新聞報。下載日期:2019/11/06。http://tkunetnews.tku.edu.tw/?p=9031
陳義文,2015,不同型態觀光酒廠遊客之服務品質、滿意度、忠誠度之比較研究-以屏東觀光酒廠及屏東龍泉觀光酒廠為例,美和科技大學運動休閒管理學類碩士班,碩士論文。張宏銘,2016,台灣南部某焚化廠之飛灰穩定化操作數據解析與特性分析研究,國立屏東科技大學環境工程與科學系,碩士論文。Codewar,2022,”如何做主成分分析和因子分析?它們的區別與聯絡在哪裡”,農業漁牧網,https://nonglinyumu.com/agriculture/339586.html
黃財尉,2003,”共同因素分析與主成份分析之比較”,彰化師大輔導學報,25期,63-86頁。
林美玉,2020,美食外送平台的服務品質、知覺價值對顧客滿意度與行為意圖影響之研究-以Foodpanda與Uber Eats為例,世新大學企業管理學系,碩士論文。郭柏瑋,2012,卡方與單因子變異數分析在醫學上的應用,台北市立教育大學,碩士論文。中國情報委員會工業信息研究所,2020,”11%臺灣網友 疫情期間首度使用美食外送服務”產業研究。
https://mic.iii.org.tw/news.aspx?id=573
英文部分
Md Alamgir Hossain , Minho Kim , 2018, “Does Multidimensional Service Quality Generate Sustainable Use Intention for Facebook”, Department of International Trade, College of Commerce, Chonbuk National University, Jeonju 54896, Korea
Hur, H. J.,Lee H,K,. & Choo,H. J. ,2017, “Understanding usage intention in innovative mobile app service: Comparison between millennial and mature consumers.”, Computers in Human Behavior, 73, 353-361. Doi:https://doi.org/10.1016/j.chb.2017.03.051
Aaker, D. A., & Jacobson, R. ,2001, “The value relevance of brand attitude in high-technology markets.”Journal of Marketing Research, vol. 38, 4 , pp. 485-493, November.
Aaker, D. A., Shansby, J. G. , 1982 ,“Positioning your product. “ ,Business horizons, 25 , 3 , 56-62.
5Boote, A. S. (1981). Market segmentation by personal values and salient product attributes. Journal of Advertising Research, 21(1), 29–35
Botsman, R. i Rogers, R.(2010). What’s Mine Is Yours: The Rise of Collaborative Consumption. HarperBusiness, New York.
Cotte, J., & Wood, S. L. (2004). Families and innovative consumer behavior: A triadic analysis of sibling and parental influence. Journal of consumer research, 31(1), 78-86.
Cronin Jr, J. J., & Taylor, S. A. (1992). gMeasuring service quality: a reexamination and extension. Journal of marketing, 56(3), 55-68.
Dibb, S., & Simkin, L. (1991). Targeting, segments and positioning. International Journal of Retail & Distribution Management, 19(3).
Dudek, D., & Salek, R. (2016). The Concept of Sharing Goods as a Manifestation of Information Technology Transformation in Rural
Areas. Zeszyty Naukowe Politechniki Częstochowskiej. Zarządzanie, (21), 124- 133.
Felson, M., & Spaeth, J. L. (1978). Community structure and collaborative consumption: A routine activity approach. American Behavioral Scientist, 21(4), 614-624.
Fishbein, M., & Ajzen, I. (1975). Belief, attitude, and behavior: An introduction to theory and research. Reading, Mass.: Addison Wessley.
Crosby,A.L.and Steven,A.T.(1990),Measuring service quality:a reexamination and extension, ”Journal of Marketing,56(7),55-68.
Karande, C., Kiran W. and Kumar V.(1995), The effect of brand characteristics and retailer policies on response to retail price promotions : implications for retailers, ”Journal of Retailing, 71 (3), 249-278.
Crosby,L.A., K.R.Evans, and D.Cowles (1990), “Relationship Quality in Services Selling:An Interpersonal Influence Perspective,” Journal of Marketing, 54 (July).
Parsuraman, Zeithaml and Berry (1985), “A conceptual Model of Service Quality and Its Implications for Future Research,” Journal of Marketing, 49(Fall).
Babakus, E., Bienstock, C.C., & Scotter, J.R.V. (2004). Linking Perceived
Quality and Customer Satisfaction to Store Traffic and Revenue Growth,
Decision Sciences, 35(4), 713-737.
Hempel, D. J.(1977). Consumer Satisfaction With The Home Buying Process:Conceptualization and Dissatisfaction. Cambridge, Mass: Marketing Science Institute
Palmatier, R. W., Dant, R. P., Grewal, D., & Evans, K. R. (2006). Factors Influencing the Effectiveness of Relationship Marketing: A Meta-Analysis. Journal of Marketing, 70(4), 136-153.
Zeithaml, V.A.(1988). Consumer Perceptions of Price, Quality and Means-End Model and Synthesis of Evidence. Journal of Marketing, 52, 2-22
Chang, C.H. and Tu, C.Y. (2005) Exploring Store Image, Customer Satisfaction and Customer Loyalty Relationship: Evidence from Taiwanese Hypermarket Industry. Journal of American Academy of Business, 7, 197-202.
Kolter, P., Bowen, J. & Makens, J., (1999). Marketing for Hospitality and
Tourism, 2nd ed. Upper Saddle River, Prentice Hall. 10(7) , 289-296(8).
Deming, W.E. 1981. Improvement of quality and productivity through action by management. National Productivity Review, 1(1):12-22
Garvin, D.A. (1987). “Competing on the eight dimensions of quality”, Harvard Business Review, Vol. 65 No. 6, pp. 101-109.
Hair, J. F,. Anderson, R.E., Tathan, R.L., & Black, W.C. (1998). Multivariate data analysis. Upper Saddle River, NJ: Prentice Hall.
Warmbrod, J. R. (2000). Agricultural Education 995 course packet. OH: The Ohio State University Press.
Bolek, S. (2020). Consumer knowledge, attitudes, and judgments about food safety: A consumer analysis. Trends in Food Science & Technology.
Bryan, F. L. (1978). Factors that Contribute to Outbreaks of Food borne Disease. Journal of Food Protection, 41(10), 816-827
Brewer, M. S., Sprouls, G. K., & Russon, C. (1994). Consumer attitudes toward food safety issues. Journal of food safety, 14(1), 63-76.
Caro, L. M., García, J. A. M. (2007). Measuring perceived service quality in urgent transport service. Journal of Retailing and Consumer Services, 14(1), 60-72.
Caruana, A. (2002). Service loyalty. European journal of marketing.
Carmo, G. d., Oliveira, A. A., Dimech, C. P., Santos, D. d., Almeida, M. d., Berto, L. H.,Carmo, E. H. (2005). Vigilância epidemiológica das doenças transmitidas por alimentos no Brasil, 1999-2004. Boletim Eletrônico Epidemiológico, 6, 1-7
Cossío-Silva, F.J., Revilla-Camacho, M. Á., Vega-Vázquez, M., Palacios-Florencio, B. (2016). Value co-creation and customer loyalty. Journal of Business Research, 69(5), 1621-1625.
Collins, J. E. (1997). Impact of changing consumer lifestyles on the emergence reemergence of foodborne pathogens. Emerging infectious diseases, 3(4), 471.
Cruickshank, J. (1990). Food handlers and food poisoning. BMJ: British Medical Journal, 300(6719), 207.
Cunningham, A. (2003). Toxic leftovers. Sci News, 169, 389-90.
Cunningham, A. (2006). Toxic leftovers: Microbes convert flame retardant. Sci News, 169(25), 389-390.
Dick, A. S., & Basu, K. (1994). Customer loyalty: toward an integrated conceptual framework. Journal of the academy of marketing science, 22(2), 99-113.
Dutta, A., Vashishtha, A. (2020). Study on consumer perception towards online food ordering and delivery services. IJRAR-International Journal of Research and Analytical Reviews (IJRAR), 7(2), 594-603.
Ergönül, B. (2013). Consumer awareness and perception to food safety: A consumer analysis. Food Control, 32(2), 461-471.
Gould, L. H., Rosenblum, I., Nicholas, D., Phan, Q., Jones, T. F. (2013). Contributing factors in restaurant-associated foodborne disease outbreaks, FoodNet sites, 2006 and 2007. Journal of food protection, 76(11), 1824-1828
Havelaar, A. H., Brul, S., De Jong, A., De Jonge, R., Zwietering, M. H., Ter Kuile, B.H. (2010). Future challenges to microbial food safety. International Journal of Food Microbiology, 139, S79-S94.
Havelaar, A. H., Kirk, M. D., Torgerson, P. R., Gibb, H. J., Hald, T., Lake, R. J.,World Health Organization Foodborne Disease Burden Epidemiology Reference, G. (2015). World Health Organization Global Estimates and Regional Comparisons of the Burden of Foodborne Disease in 2010. PLoS Med, 12(12), e1001923.
Hoffman, S., Batz, M. B., & Morris, J. G. (2012). Annual Cost of Illness and Quality-
Adjusted Life Year Losses in the United States Due to 14 Foodborne Pathogens. Journal of Food Protection, 75(7), 1292-1302.
Iqbal, M. S., Hassan, M. U., Habibah, U. (2018). Impact of self-service technology (SST) service quality on customer loyalty and behavioral intention: The mediating role of customer satisfaction. Cogent Business & Management, 5(1), 1423770.
Jaz, F. J., AlSabah, F. H., Sarfraz, M. (2018). Mobile Commerce Applications and Adoption for Kuwait. 2018 International Conference on Computing Sciences and Engineering (ICCSE), 1-6.
Jevšnik, M., Hlebec, V., & Raspor, P. (2008). Consumers’ awareness of food safetyfrom shopping to eating. Food Control, 19(8), 737-745.
Jones, T. O., & Sasser, W. E. (1995). Why satisfied customers defect. Harvard business review, 73(6), 88.
Li, C., Mirosa, M., & Bremer, P. (2020). Review of Online Food Delivery Platforms and their Impacts on Sustainability. Sustainability, 12(14), 5528.
Maff. (2000). The BSE Inquiry Report: The Inquiry into BSE and Variant CJD in the United Kingdom (The Phillips Report), Ministry of Agriculture, Fisheries and Food, London.
Maimaiti, M., Zhao, X., Jia, M., Ru, Y., & Zhu, S. (2018). How we eat determines what we become: opportunities and challenges brought by food delivery industry in a changing world in China. European journal of clinical nutrition, 72(9), 1282-1286. Mead, P. S., Slutsker, L., Dietz, V., McCaig, L. F., Bresee, J. S.,Shapiro, C.,Griffin, P. M., & Tauxe, R. V. (1999). Food-related illness and death in the United States.Emerging Infectious Diseases, 5(5), 607-625.
Nagyová, Ľ., Andocsová, A., Géci, A., Zajác, P., Palkovič, J., Košičiarová, I., & Golian,
Nunnally, J. C., & Bernstein, I. H. (1994). Psychometric Theory, New York:McGraw-Hill.
J. (2019). Consumers'awareness of food safety. Potravinarstvo, 13(1). Organization, W. H. (2015). WHO estimates of the global burden of foodborne diseases: foodborne disease burden epidemiology reference group 2007-2015: World Health Organization.
Özer, A., Argan, M. T., & Argan, M. (2013). The effect of mobile service quality dimensions on customer satisfaction. Procedia-Social and Behavioral Sciences, 99, 428-438.
Reynolds, F. D., & Wells, W. D.(1974). Lifestyle and Psychographices. 34.
Rohr, A., Luddecke, K., Muller, M. J., & von Alvensleben, R. (2003). Analysis of consumer perceptions for food quality and safety. Ernahrungs-umschau, 50(11), 426.
Rossi, M. d. S. C., Stedefeldt, E., da Cunha, D. T., & de Rosso, V. V. (2017). Food safety knowledge, optimistic bias and risk perception among food handlers in institutional food services. Food Control, 73, 681-688.
Tech, J. E. T. (2020). The Influence of Online Food Delivery Service Quality on Customer Satisfaction and Customer Loyalty: The Role of Personal Innovativeness. Journal of Environmental Treatment Techniques, 8(1), 6-12.
Thoma, V., & Williams, A. (2013). The devil you know: The effect of brand recognition and product ratings on consumer choice.Judgment and Decision Making, 8(1), 34- 44.
United States Department of Agriculture, Food Safety and Inspection Service. Take out foods—handle with care. The Food Safety Educator 1996;1:2.
Varshavsky, J. R., Morello-Frosch, R., Woodruff, T. J., & Zota, A. R. (2018). Dietary sources of cumulative phthalates exposure among the US general population in Nhanes 2005–2014. Environment international, 115, 417-429.
Wilcock, A., Pun, M., Khanona, J., & Aung, M. (2004). Consumer attitudes, knowledge and behaviour: a review of food safety issues. Trends in Food Science & Technology, 15(2), 56-66.
Yeung, R. M., & Morris, J. (2001). Food safety risk. British Food Journal, 103(3), 170- 186.