Liceo de Cagayan University College of Business and Accountancy Page i

ADAPTATION OF ONLINE FOOD DELIVERY ORDERING

TECHNOLOGY AND SELF-ISOLATED CONSUMER PERCEPTION
AMIDST COVID-19 PANDEMIC

RESEARCHERS:
ANGELICA D. FLORES
HONEYLOU P. SINGGA
IRENE JOAN H. ORTEGA
SARAH MAREE OBEÑITA
SITTIE YUHAINA H. DIMAOCOR

DECEMBER 2021
Liceo de Cagayan University College of Business and Accountancy Page ii

ADAPTATION OF ONLINE FOOD DELIVERY ORDERING

TECHNOLOGY AND SELF-ISOLATED CONSUMER PERCEPTION
AMIDST COVID-19 PANDEMIC

A Thesis
Presented to the
Faculty of the College of Business and Accountancy
Liceo de Cagayan University
Cagayan de Oro City

In Partial Fulfillment
of the Requirements for the Degree
Bachelor of Science Major in Management Accounting

NAME OF RESEARCHERS
ANGELICA D. FLORES
HONEYLOU P. SINGGA
IRENE JOAN H. ORTEGA
SARAH MAREE OBEÑITA
SITTIE YUHAINA H. DIMAOCOR

DECEMBER 2021
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DEDICATION

This study is wholeheartedly dedicated to our beloved parents, Mrs. Eliza D. Flores,
Mrs. Maribeth P. Singga, Mrs. Asuncion H. Ortega, Mrs. Jean A. Obenita, and Mrs. Aidah
Dimaocor, for continually providing us with their moral, mental, spiritual, financial and
emotional support whenever we feel like giving up. They were our source of inspiration and
strength.
To our brothers and sisters most especially my Kuya, John Mark, our relatives,
friends, classmates, and lovers, who stayed from the start and shared their words of
affirmation and encouragement to continue doing what we started.
And lastly, to Our Almighty God who never left us, thank You for giving us
guidance, strength, power, motivation and protection from the very start of our journey.
Thank You for giving us our skills and capabilities. For not leaving us on our college
journey. You are our provider. All of these, we offer to You.
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ACKNOWLEDGEMENT

Foremost, we would like to express our sincerest gratitude to our research adviser,
Mrs. Grace Villahermosa- Santos, MA-HRD for the continuous support of our thesis study,
for her patience, time, dedication, and passion in helping us finish and instill knowledge in
us. We could not have reached this far if not because of this very active and enthusiastic
advisor.
Besides our adviser, we would like to thank our Statistician, Mr. Jedifel Macas
Yburan from the College of Arts and Sciences for his insightful comments and helped us
during the interpretation of data. To Mr. Bernard Guiterrez, for the help during the pilot
testing.
Our sincere thanks also to the dean of the School of Business, Management, and
Accountancy, Dr. Felsa A. Labis, LPT, REB for allowing us to conduct this study in their
College department.
Our utmost gratitude to the Panelists during our Final Defense, Dr. Edzen A. Espina,
LPT, RRT, Atty. Leo Paolo L. Perez, and Dr. Felsa A. Labis, LPT, REB, Thank you for all
the comments and corrections for our final paper. Without your guidance, we would not have
accomplished this thesis study.
We also like to thank the ever-active assistant of School of Business, Management,
and Accountancy, Mrs. Eudeliza P. Anong for giving us a hand every release of corrected
papers. To our dear respondents from the SBMA, the BS in Accountancy and BS in
Management Accounting students for participating in our research survey. We could not
finish this study without your sincere help.
Lastly, to the manpower of Liceo de Cagayan, the guards and the lady guards for
allowing us to enter the campus premises during the distribution of final paper.
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ABSTRACT

The online food ordering service is widely used in the typical lifestyle of the COVID
19 pandemic. This study aims to provide a descriptive analysis of online food ordering
technology adaptation and self-isolated customer perception during the covid-19 epidemic.
Moreover, to determine the influence of a range of factors caused by the pandemic,
consumers considered the technological transformation by utilizing ETAM, an improved
version of TAM. A total of 208 respondents knowingly and willingly participated in an
online survey. This study found that socio-demographic variables, i.e., course and year-level,
establish a highly statistically significant association in the perception of self-isolated
consumers at the 0.05 level of significance or 95% confidence level. Regarding the
relationship between the usability factors, i.e., perceived usefulness, perceived ease of use,
and behavioral intention of use to the perception of self-isolated consumers, they established
a very high statistically significant relationship with a level of significance of 0.01 or at 99%
level of confidence. In a nutshell, this study may learn more about the factors that influence
how consumers perceive OFDS during the COVID-19 outbreak.

Keywords: online food delivery ordering technology; technology acceptance model; self-
isolated consumers’ perception; health protocols; COVID-19
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Chapter 1
THE PROBLEM AND ITS SCOPE

Introduction

In this world of globalization and modern technology, our lives have

progressed mainly from "bricks" to "clicks," shifting from a physical dimension to a digital

one made the most transaction online even before this Coronavirus outbreak. With its high

transmissibility and no effective vaccine available yet, COVID-19 is now a global pandemic.

Besides, eating good food and especially dining out with family or friends will always be one

of the greatest pleasures a person may have in life. Moreover, people who eat safe and

nutritious diets are more likely to complete their daily tasks. Nevertheless, this global

pandemic has changed our way of living; countless restaurants faced closure in compliance

with state and local health mandates. People are being asked to stay home to help slow the

spread of the virus, and any mass gathering was strongly prohibited. However, people still

want to enjoy food from their favorite restaurants, given all these circumstances and health

protocols to follow.

The executive director of the Greater Houston Restaurant Association, Melissa

Steward, asserted that the restaurant owners have found themselves torn between feedback

from their employees, patrons, state, and local health officials, all while trying to stay

financially afloat. She says, "Restaurants is never easy; this is an exponential degree of that".

Because of the suffering economy of Texas, Governor Abbot had an initial plan for the

reopening of the establishments; he mandated that places of public gathering, such as

restaurants, should not exceed the maximum occupancy of 25% at any time. He also has
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recently announced that all Texas counties, with at least 20 or more confirmed cases, must

wear masks in public. This applies to restaurant employees and customers. They must wear

masks at all times, except when eating. (Coveny, 2020).

Consequently, the Centers for Diseases Control and Prevention (CDC) advised

restaurants that food services should be at least limited to the drive-thru, delivery, take-out,

and curb-side pickup since on-site dining poses a higher level of risk of getting the virus due

to the person-to-person contact, as well as surface contact between people. Restrictions like

social distancing, physical distancing, or shelter-in-place orders are effective in some areas,

mostly combined with other strategies like testing and close contact tracing. Some countries

like South Korea, Singapore, and (regions such as) Hong Kong have used a combination of

strategies to flatten the curve in their areas, and those have been very successful. (Importance

of following COVID-19 stay-at-home restrictions. (n.d.). Retrieved, 2020) In addition,

(Rajapakse, 2020) asserted that "These things we are asking people to do are not easy. They

are disruptive, they are challenging, but do have evidence to show that they work when

implemented broadly, widely, and followed by everyone."

In the Philippines, the accessibility and development of delivery services such as

FoodPanda, Grabfood, and The Delivery Guy is proof enough that such foreign trends are

making their way here. The restaurant landscape is evolving rapidly, and Filipino brands will

sooner or later have to adapt in particular to this pandemic of encouraging social distancing

and fewer contact transactions in a convenient way for both consumers and businesses.

Besides, Grab Food, one of the fastest delivery firms, said in a statement, "Consumers will

now be able to order food from nearby restaurants via GrabFood's newly launched app.
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Without a minimum order threshold, customers can fulfill their preferences and order from a

wide range of available kitchens, enjoying the comfort of getting their favorite food delivered

easily right to their doorstep." (BusinessWorld, 2018)

We researchers hypothesize that all these health protocols that must follow to help

slow the spread of the virus-like wearing of masks, social distancing, self-isolation and since

dining in is no longer a convenient option because of the limited occupancy made self-

isolated consumers adapt technology in ordering food online so that they can enjoy food from

their chosen restaurants by having it delivered through food-delivery platforms in their home.

Also, our study is relevant to businesses on why they should consider listing their food online

and partnering with food-delivery companies since technology adaptation is rampant

nowadays.

This present study follows an approach that integrates the customers' perception of

taking the technological transformation to fill this gap. This paper aims to provide a

descriptive analysis of the adaptation of online food delivery ordering technology and self-

isolated consumer perception amidst the covid-19 pandemic to determine the influence of a

range of factors caused by the pandemic that made consumers consider the digital

transformation.

Theoretical and Conceptual Framework

This study will be anchored on the following theories and models. Online Consumer

Behavior Models ordinarily have a mix of both economic and psychological models with IT

selection models and are used as practical models by marketers for the most part.

Researchers in marketing have attempted to adopt distinctive classical "attitude-behavior"

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models to elaborate on the Adoption of online buying. Theory reasoned action or TRA by

"Fishbein" and "Ajzen" (1975, 2011) and, consequently, the "theory of planned behavior" or

TPB (Ajzen, 1991); Innovation Diffusion Theory (IDT) (Rogers, 1962, 1983, 1995-referred

to in (Kamarulzaman, 2011)) have been most normally used as hypothetical models aiming

to determine the effect of beliefs, perspectives, and social variables on online buying

intentions. Up to this point, research results in this sector has shown the underlined crucial

aspect that the "Theory of Reasoned Action" (TRA) and its related theories, such as the

"Technology Acceptance Model" (TAM) and the "Theory of Planned Behavior" (TPB) are

the dominant theories in this area. "Expectation -Confirmation Theory" (ECT) and

"Innovation Diffusion Theory" (IDT) have additionally been over and again tried in the

investigation of online customer conduct (Cheung, Zhu, Kwong, Chan, and Limayem, 2003).

Whereas, few theories, for example, Social Cognitive Theory and Motivational theories, have

been combined with the previously mentioned theories and mentioned in another model for

introducing a new model for presenting the behavior of online buying.

Online buying action, including ordering food online, has theoretically been studied

based on the axis of the theories relating to "innovation adopting." It could be considered that

buying through the Internet is post-learned and thus advancement. The variables that play a

massive role for consumers in embracing this innovation are focused on the axis of

willingness or unwillingness to purchase through the Internet; the purpose of this study is to

reveal the reasons for the differences observed between consumers in terms of willingness to

purchase online through the analysis of the use of the Internet and more precisely, purchase

behavior that emphasizes consumer behavior, motivations and habits during this pandemic
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and why people prefer online shopping or ordering rather than going physically to the store.

In this context, conduct is an observable action of a person against a goal or object conducted

in an environment where initial conditions are constant. The essential concept used in these

theories is that individuals are rational. The rational person takes many considerations into

account in terms of adoption. When all factors are constant, the rational individual reflects on

the advantages and costs of each element. If the innovation profit exceeds the costs of that

innovation, the individual embraces the innovation. The advantages and charges set out in

these methods are not limited to monetary ones. Numerous human emotions and advantages,

such as feeling good about oneself, ego, entertainment, social recognition, and

dissatisfaction, are part of cost accounting. In this study, the ETAM, an improved version of

the TAM, a socio-psychological hypothesis that describes the behavior of online users, is

theoretically discussed. This clearly shows that customers are not necessarily pressured to

shop online, but rather that it is their preference because of the advantages that they can

receive. For instance, this outbreak of COVID-19, in addition to the advantages that already

exist before the outbreak, whereas buying online has always been convenient and simple, has

also made another great advantage, because customers can avoid getting in close contact with

each other and as part of the health protocol that will help stop the spread of the virus.

Theory of Reasoned Action states that the customer's conduct ultimately depends on what

benefits them from the needs and desires to fulfill them. This research aims to investigate

why consumers want and rely extensively on online ordering, especially during this

pandemic, and how businesses are capable of managing with the growing market at the

moment.
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This study aims to develop a theory for investigating the impact of perceived

usefulness, perceived ease of use, and behavioral intention of use on online food delivery

ordering technology adaptation and self-isolated consumer perception in the eye of the covid-

19 disease outbreak.

Perceived Usefulness
Perceived usefulness refers to a person's belief that technology-based knowledge will
improve their work. The usage of a defined framework that results in the high-performance
ability of an individual with a high level of trust is known as perceived usefulness.

Perceived Ease of Use

The less a person seeks in terms of usefulness, the more complex technology
becomes, including being set behind by individuals and groups who utilize it.

Behavioral Intention of Use

A person's behavioral intention would be an aspect of the application.

The Concept

This study aims to provide a descriptive analysis of online food ordering technology

adaptation and self-isolated customer perception during the covid-19 epidemic and determine

the influence of a range of factors caused by the pandemic that made consumers consider the

technological transformation.
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Conceptual Framework

Independent Variables Dependent Variable

SOCIO-DEMOGRAPHIC PROFILE
 Age
 Sex
 Course
 Year Level
SELF-ISOLATED CONSUMER
PERCEPTION

ADAPTATION OF TECHNOLOGY
IN ORDERING FOOD ONLINE
 Perceived usefulness
 Perceived ease of use
 Behavioral intention of use

Figure 1. The Schematic Diagram showing the relationship of the variables.

Statement of the Problem

This study aims to provide a descriptive analysis of online food ordering technology

adaptation and self-isolated customer perception during the covid-19 epidemic and determine

the influence of a range of factors caused by the pandemic that made consumers consider the

technological transformation.

Specifically, it seeks to answer the following questions:

1. What is the socio-demographic profile of the respondents in terms of:

1.1 Age;

1.2 Sex;

1.3 Course; and

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1.4 Year Level?

2. What is the level of acceptance of technology in food delivery services in the aspect of: 

2.1 Perceived Usefulness;

2.2 Perceived Ease of Use; and

2.3 Behavioral Intention of Use?

3. How do self-isolated customers perceived the food delivery services?

4. Is there a significant relationship between the perception among self-isolated consumers

and demographic profile and acceptance of technology?

Hypothesis

The researchers create the research hypothesis based on the description and framework
provided:
Ho: There is no significant relationship between the perception among self-isolated
consumers and demographic profile and acceptance of technology.
Significant of the Study

The goal of this research is to obtain a deeper understanding. The outcome of the
study might be exceedingly important, especially in the context of the following:
To the Food Delivery Services. During the COVID-19 Pandemic, the need for food delivery

services grew as more people self-isolated themselves. This pandemic is a significant factor

for them as consumers turn to delivery rather than dine outside of their homes during social

distance. This pandemic makes food delivery services promoted as the fast-growing part of

the food industry. This research will motivate them as they are considered the frontline in

terms of service, civilized, and become beneficial to the world of food delivery services.
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To the Consumers. One of the great options for a consumer who craves food during a

pandemic is to order food online. Ordering food online is beneficial, more accessible, and

above all, it is a safer alternative. This study will enlighten them that this is the best

alternative and safer way to order food in their times of cravings as the virus rises high fast.

To the Restaurant and Food Industry. Consumer always wanted something secure and

convenient in all aspects of their lives, especially food. Restaurants see a percentage increase

from delivery orders versus dine-in orders as consumers choose to stay isolated at home

rather than going to the restaurant physically. Since many businesses are jumping on the food

delivery trend, and because most restaurants have various consumer goals, the findings of

this research could be used as a proving ground for additional investigation.

To the Future Researchers. The knowledge provided could serve as the foundation for

further research that will give them additional info or an assessment of food delivery services

and online purchase decisions.

Scope and Delimitation

This study will not cover anything unrelated to food delivery services. Each of the

respondents will be given a questionnaire containing the researcher's question to answer. The

study results will be kept a secret that will not be publicized to protect the names and dignity

of the respondents and will not be used for other preferences for research. The primary data

source will be the questionnaires that the researchers will prepare.

The target respondents are the self-isolated consumers from Liceo de Cagayan

students enrolled in the Bachelor of Science and Accountancy and Bachelor of Science in

Management Accounting programs.

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Definition of Terms

There are few crucial notions and concepts in this research. For the benefit of the readers,

terms are theoretically and operationally defined below.

 Adaptation of Technology – is a term that describes how new technology, such as

Food Delivery Services Applications, gets accepted, integrated, and used in society.

 Behavioral intention of use – which an individual attitude that influence its actual

behavior in terms of ordering food through online.

 “Bricks to Clicks” – a combination of traditional business carried out on physical

premises and internet trading.

 COVID-19 – is a disease caused by a new strain of coronavirus. “CO” stands for

corona, “VI” for virus, and “D” for disease. Formerly, this disease was referred to as

“2019 novel coronavirus” or “2019-nCoV.”

 Economic Status– person’s measurement of economic position.

 E-Delivery – an Electronic Delivery who delivers goods and services.

 Globalization – the process by which businesses or other organizations develop

international influence or start operating on an international scale.

 Perceived usefulness– which an individual believes that using a technology in

ordering food online will enhance their productivity.

 Perceived ease of use– which a person believes that using technology amidst of

COVID-19 pandemic would be free from effort on ordering food online.

 Socio-demographic profile– a variable includes age, sex and economic status.

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 Self-isolated consumers– it is the act of isolating or separating oneself or itself from

others to stop the COVID-19 virus from spreading.

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Chapter 2

REVIEW OF RELATED LITERATURE AND STUDIES

The studies and literature listed in this chapter address a range of ideas,

understandings, views, generalizations, findings, and diverse study developments of

adaptation of online food delivery ordering technology and self-isolated consumer perception

amidst the covid-19 pandemic. Those included in this chapter helps in familiarizing

information that is relevant and like the present study.

Behavioral Intention of Use

Ali, Khalid, Javed, and Islam (2021) stated that changing digital technologies has led

to significant changes in consumer behavior and expanded online shopping. Among the

foodservice industry, (OFDO) also known as Online Food Delivery Ordering services is a

new emerging trend. According to the authors, the study's objectives are to see how attributes

like innovativeness, discomfort, optimism, insecurity, and optimism affect consumers' desire

to consider online food services. This study will also examine the moderating function of

situational circumstances (COVID-19) in influencing such online behavior. According to the

survey, consumers' behavioral intention to adopt the technology influences user behavior. As

a result of the findings in this study, all path coefficients are significant, indicating that the

hypotheses are accepted. Furthermore, customer behavioral intentions positively and

significantly impact OFDO service adoption. As predicted by the premise, adoption

intentions have a significant positive effect on OFDS service consumption behavior. As a

result, behavioral intention strongly impacts adoption behavior and behavioral choice
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regarding OFDO services. Generally, the current study properly provides knowledge to

consumers and professionals in understanding consumer features, consumer intentions, and

actual behavioral connections from the standpoint of OFDO service and new perspectives for

academics.

Perceived Usefulness

According to Li, Mirosa, and Bremer (2020), the benefits during the global 2020

COVID-19 outbreak, the benefits of online food delivery (FD) were evident, as it facilitated

consumers' access to prepared meals while also allowing food providers to continue

operating. However, in response to internet FD, there have been reports of consumer and

restaurant strikes and protests. As a result, it's time to assess the situation and analyze the

broader implications of online FD and what they signify for the parties involved. This review

offers the most recent research in this sector, demonstrating a slew of good and bad

implications using the three pillars of sustainable development as a perspective through

which to examine the impacts. While online FD offers career and sales opportunities, It has

been criticized for the extortionate commissions it charges restaurants and the precarious

working conditions for the delivery personnel. In terms of sociology, online FD impacts the

relationship between consumers and their food and the consumer-food relationship, public

health, and transportation networks. The tremendous amount of rubbish produced and the

enormous carbon footprints have serious environmental effects. To ensure that online FD is

durable in every way, stakeholders must investigate how to successfully offset the adverse
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effects ensure that the project is sustainable in every aspect, and enhance the positive impact

moving forward.

Perceived Ease of Use

Zhao and Bacao (2020) stated that catering businesses and clientele are rapidly

accepting food delivery apps (FDAs) as an online-to-offline mobile technology gaining

traction. Mainly since they supplied two-way advantageous catering delivery services in

rescuing catering firms and meeting clients' technological and mental idiosyncrasies during

the COVID-19 global pandemic. This study evaluates 532 genuine FDA users' ongoing

desire to use FDAs during the COVID-19 pandemic era in China using a comprehensive

model that includes UTAUT, ECM, and TTF with the trust factor. To better understand and

explain users' intention to continue using FDAs during the COVID-19 epidemic, the

statistical data and discussions reveal that user happiness is critical and perceived task-

technology fit, trust, performance expectancy, and social influence. And confirmation all

have direct or indirect beneficial implications on users' desire to use FDAs during the

epidemic.

Chotigo and Kadono (2021) stated this study was intended to compare the critical

areas of the Unified Theory on Acceptance & Use of Technology, UTAUT2, which includes

various environments: belief, accessibility, application overall service quality, which

encourages Thai customers to use food-delivery applications before or after a COVID-19

pandemic—collected obtained information from 220 food delivery app users before the

pandemic, and data from 250 food delivery app users during the pandemic. According to the
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findings of both samples, customers who were very satisfied with a food delivery app were

more likely to continue using it. The insights could help marketers create proper strategies

for food delivery app activity. Food delivery apps are becoming increasingly popular in

Thailand, with no signs of waning anytime soon, because they provide consumers with

increased convenience, flexibility, and choices. Diners nowadays choose to eat at home or

work rather than in walk-in or dine-in restaurants.

Satisfaction on the use of Technology by self-isolated consumers

(Prasetyo et al., 2021) stated that the Online Food Delivery Service (OFDS) has been

used in the New Normal of the Pandemic since 2020, a major global disaster, especially in

developing countries like Indonesia. Because of the increase in internet users, OFDS will be

a widespread platform around 2020. New users of OFDS apps are mostly drawn to these apps

because of their benefits. OFDS apps provide practically almost everything clients require to

purchase food and beverages at the click of a finger. Customers will not need to walk out on

their own or phone the restaurant to order food. This study identifies the factors that

influenced the consumers' satisfaction and loyalty in the country of Indonesian’s OFDS

measurements during the new normal of the pandemic. It is the purpose of this study to use

the Advanced Planned Behavior Theory (TPB) method. It also focused on the factors

influencing customer satisfaction during the global COVID 19 epidemic and loyalty to OFDS

apps. The usability variables were not related to any technical issues that the study found.

The researcher is investigating the factors that influence customer satisfaction and the new

normality of the COVID 19 pandemic. The survey results may serve as a guide for OFDS
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developers who want to improve the quality of service. However, the study suggests that

OFDS needs to consider the client 's motivation (HM), price (P), information quality (IQ),

and promotion (Pro). can use this research to assess the parameters influencing consumer

satisfaction and loyalty to OFDS apps in other countries dealing with COVID-19 disease

outbreaks.

According to a study by (Ali and Jamal, 2020), as the internet's penetration grows,

online shopping has become more common, with payments and deliveries becoming more

convenient. Furthermore, due to COVID-19, internet buying has become even more

desirable, especially given the limited circumstances. This research aims to identify the

significance between COVID-19 and consumer purchasing behavior for electronic durable

goods in Iraq, focusing on consumer adaptations to the restrictions and health protocols. The

study examines existing literature and secondary sales data from Samsung, Iraq's leading

consumer electronic durable-goods firm, to see how the epidemic may have spurred Iraqi

consumers to embrace technology, as evidenced by the increase in online purchases.

Customers are also satisfied by how technology helps during this time. Despite the

pandemic's detrimental impact on brick-and-mortar sales worldwide, some markets have

struggled to adjust to internet purchasing. Many, on the other hand, are changing through

innovation and investment. COVID-19 may have influenced Iraqi customers to embrace

technology and adapt their lifestyles to the constraints.

According to (Kumar and Sha, 2021), the Food Delivery App (FDA) has

revolutionized the way consumers order and consume food, especially during the COVID 19

pandemic mobility restrictions. During the pandemic, the hospitality industry, particularly
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restaurants, relied extensively on mobile technology to enhance vital online to offline food

delivery, assisting many consumers. Using the pleasure arousal dominance (PAD) paradigm

as a theoretical lens, this study analyzes the effect of app aesthetics in triggering feelings that

predict FDAs' continued usage intentions. During the pandemic, data was obtained from 341

people. The findings show that app aesthetics cause consumers to feel pleasure, arousal, and

dominance during a pandemic, with enjoyment being the most crucial indicator of continuing

usage intentions, followed by power. The findings also show that arousal has a mediating

effect on pleasure and pleasure on sustained usage intentions. The results have implications

for academics, food delivery companies, app designers, and other app-based businesses.

They demonstrate the importance of an attractive app design in triggering positive PAD

emotions in consumers during a crisis and strengthen the explanation for continued usage

intentions.

This study investigates college students' satisfaction with their food service

establishments, according to (Andaleeb, and Caskey, 2007). A model was created using

publicly available data and tested from a survey done at a college in northwest Pennsylvania.

According to the findings, staff conduct, food quality, and price appear to be the three most

important characteristics that determine student satisfaction. Other important factors include

the environment, responsiveness, and cleanliness. People in Pennsylvania are experiencing a

scarcity of food services, so college students are researching how vital service is, especially

in the current situation.

In the study “To buy or not buy food online: The influence of the COVID-19

outbreaks on the adoption of e-commerce in China,” (Gao, 2020). The China’s success in
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fighting the virus outbreak by linked the country's unity and voluntary isolation at home. The

most challenging aspect during this Pandemic is how to buy some foods and other necessary

things such as groceries and shopping without being exposed to the virus. This raises the

possibility of shopping online to some extent. Furthermore, the COVID-19 outbreak may

have a distinct impact on different socioeconomic groups. One of these considerations is that

small and large countries have different levels of coping with this Pandemic situation.

According to (Teo and Liu, 2007), the consumers' perceived risk is negatively associated

with their trust in e-commerce People’s awareness of the risk of purchasing online is also

influenced by this Covid 19 Pandemic on their choice to shop meals with the context of the

COVID 19 outbreaks. While many online consumers in China are safe and effective, there

are still a lot of consumers who are still anxious and worried about the high risk of infection

in buying food online, because they don't know who touched their food and don't know who

packed or whether the virus infected the courier. As a result, those people believe that

purchasing online gives a significantly less risk of infection to buy online; it provides fewer

cases of the COVID 19 pandemic.

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Chapter 3

METHODOLOGY

This chapter presents the research design, research environment, research

respondents, sampling procedure, research instruments, instrument reliability and validity,

data gathering procedure, statistical techniques, and scoring procedure.

Research Design

This study’s design is through a descriptive correlational research design. It is

designed to provide a snapshot of the current state affairs, discover relationships among

variables, and follow the prediction of future events from present knowledge.

Sample Design:

        The Random Sampling design will be used. It is a part of the sampling technique in

which each sample has a probability of being chosen. A sample chosen randomly is meant to

be an unbiased representation of the total population.

Sample:

The researcher aims to generate random 208 respondents among Liceo de Cagayan

University students, specifically those enrolled in the Bachelor of Science in Accountancy

and Bachelor of Science in Management Accounting programs, from an overall population of

435 for the said the school year 2021-2022, with the 208 serving as the number of

respondents.
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Respondents 

Respondents are Liceo de Cagayan University students enrolled in the Bachelor of

Science in Accountancy and Bachelor of Science in Management Accounting programs. The

researchers will invite the respondents to answer the self-administered questionnaire they

prepare. 208 respondents must answer the questionnaires given to them, from a range ages 18

years old and above were chosen through random sampling. Random Sampling is the method

by which a researcher is chosen as a group of respondents wherein each element has an equal

chance or probability of being chosen as subject of the study and based on the purpose of the

sample.

Research Setting

The researcher will obtain data from Liceo de Cagayan students enrolled in the

Bachelor of Science and Accountancy and Bachelor of Science in Management Accounting

programs, the fourth and second-most populous courses in the College of Business and

Accountancy Department, accordingly.

Sampling Procedure

Respondents are Liceo de Cagayan University students enrolled in the Bachelor of

Science in Accountancy and Bachelor of Science in Management Accounting programs. 208

respondents must answer the questions precisely. 17 below are excluded from the survey

because they are underage and need consent from their guardians.
Liceo de Cagayan University College of Business and Accountancy Page 21
The researchers utilized the formula of Yamane to calculate the number of samples in

this research. In this formula, the number of samples from this population is determined. Its

show as:

N
n= 2
1+ N ( e)

Applying Yamane's formula, where n is the sample size, N indicates the total size,

and e represents the tolerable sampling error. In terms of margin of error, 95% is considered

the confidence level, and 5% is the usual level of precision or sampling error.

From a population of 435 the calculation for required sample size is as follows:

435
n=
1+ 435(0.05)2

n=208

Figure 2
Sample size requirement
Size of Population Sample Size (n) for Precision (e) of:

5% 7% 10%

435 208 139 81

The researchers are contented to know that their approximate target for the

respondents is exact on the needs of their population. So, 208 respondents are needed for the

researcher as the study's sample size. 

Research Instrument
Liceo de Cagayan University College of Business and Accountancy Page 22
 The researchers will use Google Form for the respondents to answer. In preparation,

the researchers will collect relevant data related to how COVID-19 affects their ordering of

food online and the services given to those isolated in this pandemic. Researchers will make

sure that the respondents answer the question easily to access and quickly. They focus and

consider a) the feelings of every consumer b) less pressure for their response. In the middle

part of the questionnaire, where the respondents can see guided responses (5- Strongly

Agree, 4- Agree, 3-Neutral, 2-Disagree 1-Strongly Disagree)

Furthermore, a 5-point Likert Scale will be used to score the survey questionnaire's

results for the delivery services, using this scale to get a specific response from the

respondents. It will be best to record opinions on food delivery services that the user has used

or experienced. This score is then used to represent the result of the statement of the problem

in the study.

Figure 3
Scoring procedure
Verbal
Scale Range- Value Adjective Rating
Interpretation

5 4.50-5.00 Strongly Agree Very Highly

4 3.50-4.49 Agree Highly

3 2.50-3.49 Neutral Moderately

2 1.50-2.49 Disagree Lessly

1 1.00-1.49 Strongly Disagree Not

Validity and Reliability of Instrument

Liceo de Cagayan University College of Business and Accountancy Page 23
The researchers adopted the construct validity and internal consistency

instrument to ensure reliability and validity. The pilot testing was conducted to

determine how reliable the result and the researcher used the internal consistency

instrument. The design questionnaire is to measure self-esteem. If you randomly split the

results into two halves, there should be a robust correlation between the two sets of

results. If the two results are very different, this means low internal consistency.

To ensure the validity of the research, the researchers use the Construct validity

the adherence of a measure to existing theory and knowledge of the concept being

measured to for the accurate and relevant information on what the researchers aim to

gather. This study uses convenient sampling for the respondents to answer the survey

efficiently. The researchers use concise words in creating a questionnaire and let the

respondents answer it through Google forms to collect data. This instrument was

validated by Ma’am Farrah G. Manlangit.

Data Gathering Procedure

Before COVID-19, many consumers used digital food delivery services as a privilege

or out of convenience rather than as a necessity. Cagayan De Oro City had a variety of

delivery services. Delivery is becoming more popular due to demand and public safety

concerns. The demand for food delivery services is higher than it has ever been. To make the

most satisfactory customer experience feasible, now is the moment to rely on market data

and feedback. Accepting and acting on customer feedback immediately is one option. The

researchers decided to collect data qualitatively because qualitative methods are beneficial to

determine the meaning that users can send to situations they encounter.
Liceo de Cagayan University College of Business and Accountancy Page 24
The researchers distributed the Letter of Consent. The researchers were first asked to

sign a letter of consent presented to the participants by the Dean of the College of Business

and Accountancy.

Those respondents were chosen randomly to both programs to answer some questions

related to the food delivery service during this pandemic—the self-administered

questionnaire utilizing convenience sampling whereby limitations have been set in the

respondents. The respondents will fill up 208 forms then collect, tally, analyze and interpret.

The self-administered questionnaire will be the primary tool of the study in gathering the

data. It will consist of a series of items and other prompts to collect information from the

respondents.

Statistical Treatment

The responses made by self-isolated people who have experienced ordering online

describe their socio-demographic profile—preference what delivery services application

they’re using and how delivery services sustain their needs during the pandemic. A summary

presentation will also be presented.

Age

18 and above

Sex

1- Male

2- Female

3- Prefer not to say

Liceo de Cagayan University College of Business and Accountancy Page 25
Course

1- Bachelor of Science in Accountancy

2- Bachelor of Science in Management Accounting

Year Level

1- 1st Year College

2- 2nd Year College

3- 3rd Year College

4- 4th Year College

Responses to the questionnaire were statistically analyzed with the data requirement

of the study. Researchers were statistically analyzed with the data instruments of the study.

Descriptive statistics is a summary statistic that quantitatively describes or summarizes

features from a collection of information, such as frequency count, mean, percent, and rank

are considered. It is used for all the problems in this study.

For problem 1: Demographic profile provides data regarding research participants and

is necessary to determine whether the individuals in a particular study are a representative

sample of the target population for generalization purposes. A percentage frequency is a

display of data that specifies the percentage of observations that exist for each data point or

grouping of data points.

Descriptive analysis will be conducted to calculate the Mean and Standard Deviation

for Problem 2 &3: A standard deviation (or) is a statistic of how distributed the data is for the

mean. A low standard deviation suggests that data are grouped around the mean, whereas a

significant standard deviation shows more dispersed data.

Liceo de Cagayan University College of Business and Accountancy Page 26
For problem 4: Pearson Product- Moment Correlation is a measure to determine the

relationship between two quantitative variables and the degree to which two variables

coincide with one another. The coefficient (ρ) is calculated as the covariance ratio between

the variables to the product of their standard deviations. This formulation is beneficial for

two key reasons.

Liceo de Cagayan University College of Business and Accountancy Page 27
Chapter 4
PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

The approach employed by the researchers to conduct the current investigation was
covered in detail in the preceding chapter. The purpose of this chapter is to give the results of
the data analysis and interpretation. The information gathered from the google form
questionnaire responses was tallied and analyzed. The data for this research was gathered
using freely available methods.

Problem 1. What is the socio-demographic profile of the respondents in terms of:

1.1 age;
1.2 sex;
1.3 course, and
1.4 year level?

Table 1
Socio-demographic profile of the Respondents
Socio Demographic Variables Frequency Percentage
Profile (%)
18-years old 19 9.14
19-years old 29 13.94
Age 20-years old 46 22.12
21 and above 109 52.40
Prefer not to say 5 2.40
TOTAL 208 100.00
Male 47 22.60
Sex Female 156 75.00
Prefer not to say 5 2.40
TOTAL 208 100.00
BSA 94 45.19
Course BSMA 114 54.81
TOTAL 208 100.00
First Year 37 17.79
Year level Second Year 77 37.02
Third Year 45 21.63
Fourth Year 49 23.56
TOTAL 208 100.00
Liceo de Cagayan University College of Business and Accountancy Page 28
Based on the findings shown in Table 1, the most significant proportion of the sample
comprised of 52.40% of respondents were aged 21 years old and above, followed by 22.12%
who were aged 20 years old, followed again by 13.94% who were aged 19 years old, the
9.14% were aged 18 years old and the 2.40% were labeled as “Prefer not to say” The table
also shows that 75% of the respondents were female with most significant proportion, and
the 22.60% indicated the number of male respondents while 2.40% were those who “prefer
not to say”. The Table also shows that 54.81% of the total respondents were from the
Bachelor of Science in Management Accounting department the most significant proportion
while the remaining 45.19% were from the Bachelor of Science in Accountancy. 23.56% of
the respondents were the Senior students, 21.63% were the Junior students, Sophomore
students was comprised of the 37.02% respondents, and the remaining 17.79% were from the
Freshmen year.

Problem 2. What is the level of acceptance of technology in food delivery services in the
aspect of:
2.1 perceived usefulness;
2.2 perceived ease of use, and
2.3 behavioral intention of use?

Table 2
Level of acceptance of technology in food delivery services in Perceived Usefulness
Level of Acceptance Frequency (f) Percentage (%)
Very Highly Accepted 88 42.31
Highly Accepted 81 38.94
Moderately Accepted 38 18.27
Lessly Accepted 1 0.48
Not Accepted 0 0.00
TOTAL 208 100.00
Liceo de Cagayan University College of Business and Accountancy Page 29

Perceived Usefulness Weighted Standard Verbal Interpretation

Indicators Mean Deviation Description

1. I use Food Delivery 3.83 1.11 Agree Highly

Services Applications Accepted
to order food.
2. I find Food Delivery 4.38 0.68 Agree Highly
Services Applications Accepted
useful.
3. I find Food Delivery 4.60 0.59 Strongly Very Highly
Services useful during Agree Accepted
this Pandemic
4. I find it convenient to 4.24 0.80 Agree Highly
use Food Delivery Accepted
Services rather than
going to the
restaurants.
5. I use Food Delivery 3.95 1.16 Agree Highly
Services during Accepted
quarantine.
Over-all Mean 4.20 0.95 Agree Highly
Accepted

Scale Range Verbal Description Interpretation

5 4.50 – 5.00 Strongly Agree Very Highly Accepted
4 3.50 – 4.49 Agree Highly Accepted
3 2.50 – 3.49 Neutral Moderately Accepted
2 1.50 – 2.49 Disagree Lessly Accepted
1 1.00 – 1.49 Strongly Disagree Not Accepted

According to the study of Li, Mirosa, and Bremer (2020), the benefits According to
Li, Mirosa, and Bremer (2020), the benefits during the global 2020 COVID-19 outbreak, the
benefits of online food delivery (FD) were evident, as it facilitated consumers' access to
prepared meals while also allowing food providers to continue operating. In response to
internet FD, however, there are been reports of consumer and restaurant strikes and protests.
As a result, it's time to assess the situation and analyze the broader implications of online FD,
as well as what they signify for the parties involved. This review offers the most recent
research in this sector, demonstrating a slew of good and bad implications using the three
pillars of sustainable development as a perspective through which to examine the impacts.
Liceo de Cagayan University College of Business and Accountancy Page 30
The Level of Acceptance of Food Delivery Service in the aspect of Perceived
Usefulness says that JPIA’s in Liceo de Cagayan University used the food delivery service
during the pandemic. Respondents mentioned they use FDS application to order food with a
weighted mean of 3.83 and a standard deviation of 1.11 it means it is highly accepted. While
with a weighted mean of 4.38 and a standard Deviation of 0.68 it is also highly accepted by
respondents that they find the food delivery service application useful. During the Pandemic,
people who find the application useful with a weighted average of 4.60 and standard
deviation of 0.59 which indicates it is highly accepted during this time of pandemic.
Respondents answered that they find it convenient to use a food delivery service rather than
going to the restaurant with the weighted mean of 4.24 and a standard deviation of 1.16
which is safer to order online than going out. The weighted mean is 3.95 and the standard
deviation is 1.16 shows that it is highly accepted that respondents use Food Delivery Services
during the quarantine. With the overall mean 4.20 with a Standard Deviation is 0.95 which
indicates that technology is highly accepted in food delivery services in the aspect of
Perceived Usefulness.

Table 3
Level of acceptance of technology in food delivery services in Perceived Ease of Use
Level of Acceptance Frequency (f) Percentage (%)
Very Highly Accepted 54 25.96
Highly Accepted 125 60.10
Moderately Accepted 29 13.94
Lessly Accepted 0 0.00
Not Accepted 0 0.00
TOTAL 208 100.00
Liceo de Cagayan University College of Business and Accountancy Page 31

Perceived Ease of Use Weighted Standard Verbal Interpretation

Indicators Mean Deviatio Description
n
1. I find electronic 4.25 0.72 Agree Highly Accepted
food ordering
easy and
convenient.
2. It is easier 4.27 0.69 Agree Highly Accepted
ordering food
online through
Food Delivery
Application.
3. I feel in control 3.92 0.85 Agree Highly Accepted
using online
ordering.
4. It is easy for me 3.87 0.87 Agree Highly Accepted
to order food
through the
restaurants web-
site.
5. I find it easy to 4.41 0.65 Agree Highly Accepted
maintain health
protocols by
choosing to eat
at home.
Over-all Mean 4.14 0.79 Agree Highly Accepted

Scale Range Verbal Description Interpretation

5 4.50 – 5.00 Strongly Agree Very Highly Accepted
4 3.50 – 4.49 Agree Highly Accepted
3 2.50 – 3.49 Neutral Moderately Accepted
2 1.50 – 2.49 Disagree Lessly Accepted
1 1.00 – 1.49 Strongly Disagree Not Accepted

Chotigo, and Kadono (2021) mentioned in their study that customers who were very
satisfied with a food delivery app were more likely to continue using it, according to the
findings of both samples i.e., food delivery apps users prior and during the pandemic.
According to them, delivery apps are becoming increasingly popular in Thailand, with no
signs of waning anytime soon, because they provide consumers with increased convenience,
flexibility, and choices. Diners nowadays choose to eat at home or at work rather than in
walk-in or dine-in restaurants.
Liceo de Cagayan University College of Business and Accountancy Page 32
The level of acceptance of technology in Food Delivery Services in the aspect of
perceived ease of use is shown in Table 3. The respondents see that it makes the ordering
procedure easier and more convenient when ordering food electronically, given the mean of
4.25 and a standard deviation of 0.75. Respondents felt that using a Food Delivery
Application is better than going an actual restaurant to make a purchase, with a mean of 4.27
and a standard deviation of 0.69.
In relation to customer power, it shows that ordering food online gives customers
more buying dominance and influence over the duration of the procedure, with a mean of
3.92 and a standard deviation of 0.85. Because restaurant websites are intended more for
quick service than any other, respondents reveal that restaurant websites make it much easier
for them to make a delivery order with a mean of 3.87 and a standard deviation of 0.87.
In association to health policy, the mean of 4.41 and a standard deviation of 0.65
agreed that ordering food online is one of several options for slowing and stopping the virus’
spread. Researchers can claim that the Electronic Food Ordering Application is beneficial
and uncomplicated to use based on data demonstrating the level of acceptance of food
delivery services technology in terms of perceived ease of use. According to the table, many
most respondents agreed and believed that using this Electronic Food Ordering Technology
amidst COVID-19 pandemic would be free from effort and it's safe and secure on ordering
their food, with an over-all mean of 4.14 and a standard deviation of 0.79.

Table 4
Level of acceptance of technology in food delivery services in Behavioral Intention of use
Level of Acceptance Frequency (f) Percentage (%)

Very Highly Accepted 29 13.94

Highly Accepted 120 57.69

Moderately Accepted 52 25.00

Lessly Accepted 7 3.37

Not Accepted 0 0.00

TOTAL 208 100.00

Liceo de Cagayan University College of Business and Accountancy Page 33
Behavioral Intention of Use Weighted Standard Verbal Interpretation
Indicators Mean Deviation Description
1. I use food delivery services 3.20 1.20 Neutral Moderately
application even before the Accepted
pandemic.
2. I just used food delivery 3.63 1.20 Agree Highly Accepted
services application when
the pandemic happened
3. Food delivery services meet 3.85 0.78 Agree Highly Accepted
my expectations and
desires.
4. I prefer to order food online. 3.59 0.93 Agree Highly Accepted
5. I use food delivery services 4.12 0.82 Agree Highly Accepted
because it provides less-
contact transactions.
6. I use food delivery services 4.16 0.74 Agree Highly Accepted
because it is safe to enjoy
food at home.
7. I find ordering food online 4.28 0.72 Agree Highly Accepted
easy to use when needed.
Over-all Mean 3.83 1.00 Agree Highly Accepted

Scale Range Verbal Description Interpretation

5 4.50 – 5.00 Strongly Agree Very Highly Accepted
4 3.50 – 4.49 Agree Highly Accepted
3 2.50 – 3.49 Neutral Moderately Accepted
2 1.50 – 2.49 Disagree Lessly Accepted
1 1.00 – 1.49 Strongly Disagree Not Accepted

Ali, Khalid, Javed, and Islam (2021) discovered that consumers' behavioral intention
to adopt the technology has an influence on user behavior, according to the study. Stated on
its study that customer behavioral intentions have a positive and significant impact on OFDO
service adoption. As predicted by the study’s hypothesis, adoption intentions have a positive
significant effect on OFDS service consumption behavior. As a result, behavioral intention
has a positive significant effect on adoption behavior and a significant impact on actual
behavior toward OFDO services.
According to the results shown in Table 4. With both a mean of 3.20 and a standard
deviation of 1.20, respondents stated that they were using food delivery services application
even before the outbreak of covid-19. Respondents in the same table agreed to be using food
delivery services when the pandemic struck, with a mean of 3.63 and a standard deviation of
1.20, indicating that it is commonly accepted. With a mean of 3.85 and a standard deviation
Liceo de Cagayan University College of Business and Accountancy Page 34
of 0.78, respondents also agreed that meal delivery services met their expectations and wants.
They prefer to purchase food online, according to the respondents, with a mean of 3.59 and a
standard deviation of 0.93. It is widely agreed that, with a mean of 4.12 and a standard
deviation of 0.82. Food delivery services are widely used by respondents because they allow
less-contact transactions. Furthermore, respondents agreed that they utilize food delivery
services because it is safe to eat meals at home and it is widely recognized, with a mean of
4.16 and a standard deviation of 0.74. With a mean of 4.28 and a standard deviation of 0.72,
respondents find buying meals online convenient when they need it. According to the
findings, it is a widely accepted behavioral intention of use. Table 4 illustrates the Level of
Acceptance of Technology in Food Delivery Services in terms of Behavioral Intention of
Use, with a total mean of 3.83 and a standard deviation of 1.

Problem 3. How do self-isolated customers perceived the food delivery services?

Table 5
Perception of self-isolated customers on food delivery services
Level of Acceptance Frequency (f) Percentage (%)
Very Highly Perceived 43 20.67
Highly Perceived 137 65.86
Moderately Perceived 28 13.46
Lessly Perceived 0 0.00
Not Perceived 0 0.00

TOTAL 208 100.00

Perception Indicators Weighted Standard Verbal Interpretation
Mean Deviation Description
1. Ordering food online can 4.50 0.63 Strongly Very Highly
lessen person-to-person Agree Perceived
contact transaction.
2. Online food platforms are 4.49 0.63 Agree Highly
important especially during Perceived
this pandemic.
3. Ordering food online is more 4.43 0.68 Agree Highly
convenient rather than dining Perceived
Liceo de Cagayan University College of Business and Accountancy Page 35
in restaurants during this
Pandemic given all these
health protocols to follow.
4. It is inconvenient to dine in 3.03 1.31 Neutral Moderately
restaurants during this Perceived
Pandemic.
5. Food delivery services here 4.09 0.80 Agree Highly
in Cagayan de Oro City Perceived
satisfy my needs in this
pandemic.
6. I prefer to request my food 3.85 1.00 Agree Highly
to be dropped off in front of Perceived
my doorsteps.
7. Food delivery services 4.13 0.74 Agree Highly
should hire more riders. Perceived
8. Online ordering allows me to 4.14 0.75 Agree Highly
initiate a transaction at a Perceived
convenient time.
9. I feel food delivery services 3.81 0.86 Agree Highly
in Cagayan de Oro City Perceived
needs more improvements
during this pandemic.
10. Food Delivery Services in 4.37 0.68 Agree Highly
Cagayan de Oro City is Perceived
helpful especially during this
Pandemic.
11. My food from delivery 3.88 0.96 Agree Highly
arrived within the agreed Perceived
time frame.
Over-all Mean 4.07 0.95 Agree Highly
Perceived

Scale Range Verbal Description Interpretation

5 4.50 – 5.00 Strongly Agree Very Highly Perceived
4 3.50 – 4.49 Agree Highly Perceived
3 2.50 – 3.49 Neutral Moderately Perceived
2 1.50 – 2.49 Disagree Lessly Perceived
1 1.00 – 1.49 Strongly Disagree Not Perceived

Respondents believe that ordering food online can reduce person-to-person interaction
transactions, as evidenced by a mean of 4.50 and a standard deviation of 0.63. With a mean
of 4.49 and a standard deviation of 0.63, online food platforms are extremely crucial,
especially during this pandemic with a mean of 4.43 and a standard deviation of 0.68, it's
clear that buying food online is more convenient than dining out during this epidemic,
especially with all the health protocols to follow. Respondents said it was inconvenient to eat
Liceo de Cagayan University College of Business and Accountancy Page 36
in restaurants during the Pandemic, with a mean of 3.03 and a standard deviation of 1.31.
Food delivery services in Cagayan de Oro City satisfy their needs during the epidemic,
according to a mean of 4.09 and a standard deviation of 0.80. It is also agreed that having
meals delivered right to their doorsteps is preferable, with a mean of 3.85 and a standard
deviation of 1.00. Food delivery firms should hire more riders, according to a mean of 4.13
and a standard deviation of 0.74. With a mean of 4.14 and a standard deviation of 0.75,
online ordering allows clients to start a transaction at their leisure. Customers in Cagayan de
Oro City feel the need for meal delivery services, with a mean of 3.81 and a standard
deviation of 0.86. With a mean of 4.37 and a standard deviation of 0.68, food delivery
services in Cagayan de Oro City are very useful during this Pandemic. Customers agreed that
meals from delivery services arrived within the agreed-upon time frame, with a mean of 3.88
and a standard deviation of 0.96. The results of How do self-isolated clients evaluated meal
delivery services are shown in Table 5, with an overall mean of 4.07 and a standard deviation
of 0.95 indicates that it is highly perceived that ordering food online can lessen person-to-
person contact transaction. They agree Online food platforms are important especially during
this pandemic. They agree it is convenient rather than dining in restaurants during this
Pandemic given all these health protocols to follow. Respondents agree that food delivery
services in Cagayan de Oro City need more improvements during this pandemic.
Liceo de Cagayan University College of Business and Accountancy Page 37
Problem 4. Is there a significant relationship between the perception among self-
isolated consumers and demographic profile and acceptance of technology?

Table 6
Correlation between perception among self-isolated consumers and demographic profiles
and acceptance of technology
Pearson
Variables P-Value Interpretation
Correlation
Sex 0.126 0.071 Not Significant
Age 0.130 0.061 Not Significant
Course 0.151 0.029 Significant
Year level 0.140 0.043 Significant
Perceived Usefulness 0.409 0.000 Significant
Perceived Ease of Use 0.574 0.000 Significant
Behavioral Intention of Use 0.569 0.000 Significant

The correlations analysis is shown in the table above, which uses a two-tailed
relevance test for determining Pearson r Correlation Results. Demographic profile and
acceptance of technology are classified as independent variables, with perception among self-
isolated consumers classified as dependent variables.
As is shown in the table, Pearson correlation of self-isolated consumer perception and
sex was determined to have a very weak strength of relationship between the two variables
and thus resulted to negligible correlation and not statistically significant (r = 0.126, p-value
= 0.071). The findings clearly shows that there is no relationship and that sex relationship is
not a factor in self-isolated consumer perceptions. Pearson correlation of self-isolated
consumer perception and age was determined to have a very weak strength of relationship
between the two variables and thus resulted to negligible correlation and not statistically
significant (r = 0.130, p-value = 0.061). The findings clearly demonstrate that there is no
connection and that age is not a factor in self-isolated consumer perceptions. Pearson
correlation of self-isolated consumer perception and course was determined to have a very
weak strength of relationship between the two variables and thus resulted to negligible
correlation but it is statistically significant (r = 0.151*, p-value = 0.029), this meant rejecting
Liceo de Cagayan University College of Business and Accountancy Page 38
the null hypothesis and establishing a very significant association between the variables at
the 0.05 level. This demonstrates that an increase or decrease in course may be a factor in an
increase or decrease in perception among self-isolated consumers. Pearson correlation of
self-isolated consumer perception and year level was found to have a very weak strength of
relationship between the two variables and thus resulted to negligible correlation but it is
statistically significant (r = 0.140*, p-value = 0.043) which meant rejecting the null
hypothesis and establishing a highly significant association between the variables at the 0.05
level as well. This demonstrates that an increase or decrease in year level may be a factor in
an increase or decrease in perception among self-isolated consumers.
In the Pearson correlation between the perception among self-isolated consumers and
the level of acceptance of technology in food delivery services in the aspect of perceived
usefulness was found to have a weak strength of relationship between the two variables and
thus resulted to low positive correlation and statistically significant (r = 0.409**, p-value =
0.000) At the 0.01 level, this meant rejecting the null hypothesis and establishing a very
significant relationship between the variables. This suggests that an increase or decrease in
the usefulness of technology in food delivery services corresponds to an increase or decrease
in perception among self-isolated consumers. In terms of the relationship between the
perception among self-isolated consumers and the level of acceptance of technology in food
delivery services in the aspect of perceived ease of use, it was found to have a moderate
strength of relationship between the two variables and thus resulted to moderate positive
correlation and statistically significant (r = 0.574**, p-value = 0.000) At the 0.01 level, this
meant rejecting the null hypothesis and establishing a very significant relationship between
the variables. This suggests that an increase or decrease in the ease of use of technology in
food delivery services corresponds to an increase or decrease in perception among self-
isolated consumers. And finally, the pearson correlation between the perception among self-
isolated consumers and the level of acceptance of technology in food delivery services in the
aspect of behavioral intention of use, was found to have a moderate strength of relationship
between the two variables and thus resulted to moderate positive correlation and statistically
significant (r = 0.574**, p-value = 0.000), this also meant that the null hypothesis was
rejected, indicating that there was a very significant association between the variables at the
Liceo de Cagayan University College of Business and Accountancy Page 39
0.01 level. This means that an increase or decrease level of acceptance of technology in food
delivery services in the aspect of behavioral intention of use is an increase or decrease of
perception among self-isolated consumers. As a result of the findings, it is reasonable to
conclude that there was a substantial relationship between the demographic profile and the
level of acceptance of technology, which can influence the perception of self-isolated
consumers.
Liceo de Cagayan University College of Business and Accountancy Page 40
Chapter 5
SUMMARY, CONCLUSION, AND RECOMMENDATIONS

This chapter contains a summary of the study’s findings, conclusions, and

recommendations from the researchers.

Summary
The present study investigated the adaptation of online food delivery ordering
technology and self-isolated consumer perception amidst the covid-19 pandemic among JPIA
students at Liceo De Cagayan University. This study further aimed to assess the perception
of self-isolated consumers and the influence of factors such as perceived usefulness,
perceived ease of use, and behavioral intention of use caused by the Pandemic, which made
consumers consider the digital transformation. The instrument included questions on how
COVID-19 affects their ordering of food online and the services given to those isolated in
this pandemic.
Following a study of self-isolated customers’ perception of adaptation of online food
delivery ordering technology amidst the COVID-19 pandemic, it was discovered that each
platform has its benefits and weaknesses. This online food ordering system aims to save time
and adapt to the epidemic of social distancing and fewer contact transactions in a convenient
way for customers, especially at this difficult time.
The research findings demonstrated the beneficial outcomes of students' adapting to
technology and employing online food delivery ordering technology amidst the COVID-19
pandemic. The study revealed a total of 208 respondents. According to the survey conducted,
most of them were aged 21 years old and above with 109 respondents; the majority were
female respondents, 156 in total. And most of the respondents were in the second-year level
77 respondents mentioned. The majority of them are taking up BS Management Accounting.
This research determined the acceptance of technology in food ordering service on
different factors. According to this study, perceived usefulness has been widely
acknowledged in online meal delivery ordering. According to the students, using this
technology would enhance the way they could perform their daily tasks because it allows
Liceo de Cagayan University College of Business and Accountancy Page 41
them to order their food instead of physically going to a restaurant during the pandemic. This
study also showed that perceived ease of use has also been highly accepted in online food
delivery ordering. Students believed that understanding, learning, and using this application
was not complex. They took and anticipated that using this application would be easy and
require no effort. There have been advantages in safety and security when ordering food with
this application. For behavioral intentions of use, it has been highly accepted, and thus
students considered adapting the particular application even before the global pandemic.
Students agreed and have a stronger intention towards online food delivery ordering
technology during this pandemic as this meets their expectations and desires as this provides
a less-contact transaction.
Additionally, the respondents highly perceived food delivery services to lessen
person-to-person contact transactions. They agreed that this application is an essential tool
during this challenging pandemic.
Furthermore, the study’s finding revealed a significant connection between perception
among self-isolated consumers and demographic profiles in terms of students’ course and
year level and acceptance of technology in the aspect of perceived usefulness, perceived ease
of use, and behavioral intention of use.

Conclusion
In conclusion, Finally, students will likely continue to utilize food delivery service apps
during the epidemic because they appreciate the convenience of online ordering. Even after
the quarantine period ends, students will remain cautious, preferring to purchase at home or
college. This is a strong trend that is expected to continue in the post-pandemic period. The
current study was aimed to provide a detailed finding to prove that the perceived usefulness
to which students largely recognized as true that using this application would be easy internet
access and so benefit easily, as well as the behavioral purpose of utilizing online meal
delivery ordering services, are the essential factors among students. It is also highly
perceived that the advancement of technology can help the public order conveniently,
especially this time of the COVID-19 pandemic. Overall, this study rejects the null
hypothesis, where this study revealed that there is a significant connection between
Liceo de Cagayan University College of Business and Accountancy Page 42
perception among self-isolated consumers and demographic profiles in terms of students’
course and year level and acceptance of technology in the aspect of perceived usefulness,
perceived ease of use and behavioral intention of use with a 95% confidence level and 99%
confidence level respectively.

Recommendation
Based on the study's findings, the following suggestions are made:
1. Restaurants and delivery services must concentrate on giving significantly greater
levels of convenience and control to their customers, as these components are
associated with a higher willingness to utilize online food ordering technology among
consumers, particularly students, in the new normal because of the COVID-19 global
pandemic, as some students have yet to use and find this particular service application
convenient.
2. The delivery service application must be a user-friendly online ordering system with
straightforward instructions so that new customers would use the design frequently as
it is their number one choice when they're craved for some food.
3. Because consumers prefer to stay at home while eating food from their favorite
restaurant, and because it is increasingly difficult for individuals to go to restaurants
and place orders directly, restaurant operators and delivery services must be aware of
some techniques for placing orders efficiently and decisively.
4. Because most customers buy food online using their phones, delivery services should
be driven to quickly respond to phone calls that give interpersonal contact to meet