1.
INTRODUCTION
Day by day, a large number of consumers increased in the
shopping area. The basic problem in the foodservice industry is
that restaurants are not realizing efficiencies that would result
from better applications of technology in their daily operations.
As a result, to provide better consumer services and satisfaction.
Thus, consumers are not required to physically visit shops to
purchase including spend to find out specific products, wait in a
long queue for payment. (Leong Wai Hong, 2016). According to
the International Journal of Advanced Research in Computer
Science & Technology (2016), the earlier food ordering system
was entirely a manual process that involved waiters, pen and
paper.
“Foodie-Goodie” is a tool for Olongapeños to order food online
from SnackHub with the following objectives: (1) to create a
platform for online purchase and delivery of fast food and keep
accurate records of purchased orders and delivery. (2) to increase
efficiency and improve services provided to the customers and
store staffs. The main advantage of this system is its flexibility –
that it greatly simplifies the ordering process for both the
customer and the store. The system also lightens the load on the
SnackHub as the entire process of taking orders is automated.
Once an order is placed, it is placed into the database and then
retrieved, in pretty much real-time by the application. Within this
application, all items in the order are displayed, along with their
corresponding options and delivery details, in a concise and easy
to read manner.
2. RELATED LITERATURE
This section discussed the review related literature and study that
will support the development of the project.
2.1 Consumer Preferences towards the Online Food
Ordering System
Consumer preferences are defined as the subjective (individual)
tastes, as measured by utility, of various bundles of goods. They
permit the consumer to rank these bundles of goods according to
the levels of utility they give the consumer. Consumer preferences
can be classified in three (3) categories:
A. Website Quality and Design: demographics play an
essential role in food marketing almost more than any
other product. Emotional appeal, balance, uniformity, and
aesthetics must be found in a website. It includes color,
shapes, photography, or even the font style (Garrett, 2010).
B. Information Quality: the accuracy of online information,
and the firm’s reputation to website trust. A website
properties have a significant relationship with website
trust. Information is a prerequisite to trust (Flavian et al.,
2006; Wang and Emurian, 2005).
C. Food Quality: viewed to be related to satisfaction with
fast- food restaurants. (Kivela et al., 1999; Law et al.,
2004) Although food can be argued to not be part of
service quality, the focus is on its characteristics such as
fresh, healthy, well presented, and cooked which are
influential factors for the customers to be satisfied and
make their decisions to purchase again. (Kotler ,1991)
Key Success Factors of E-commerce
Key success states the important elements required for a company
to compete in its target markets. In effect, it articulates what the
company must do, and do well, to achieve the goals outlined in its strategic plan. Key success factors of e-commerce can be:
A. Website Trust and Customer Satisfaction: considered as an important factor which leads to gain competitive
advantage over the other firms in a dynamic environment. It is a multidimensional construct that is built on two
components, attitude and behaviour. (Yoon, 2002)
B. Customer Satisfaction and Loyalty: customer satisfaction drives several beneficial outcomes. Loyalty can be measured
in terms of behavior (e.g. choice probability and repeat purchase) (Dekimpe et al. 1997)

C. Service and Customer Service Quality: an important role in customer satisfaction because it is the customers who are
the patrons of the products or services. Reibstein (2002) found that perceived customer service support has a high
correlation with the likelihood to purchase again.

Interaction between Online (virtual) and Offline (virtual) Food Business

Since it is a connection between the consumer and the virtual restaurant, the application interaction has the three (3) concepts:
A. E-Commerce Platforms: Bansal et al., 2004 define e- commerce platforms as the set of technologies designed to
help online businesses to manage their marketing, sales, and operations. Wei’s et al. (2016) study sought to
examine the purchase intention of fruits among online shoppers.
B. Packaging and Delivery Consideration: one of the primary consideration food consumers take into account when
making a purchase decision online involves packaging and delivery. The modern consumer is more interested in
food products that utilize sustainable packaging and delivery systems. (Dholakia and Zhao, 2010)
C. Marketing Approaches: Liu et al. (2008) examine the relationship between youth-targeted food marketing
expenditures and the demographics of social media followers. The authors sought to establish the extent to which
teenagers follow food brands on social media by examining the relationships between brands’ youth- targeted
marketing practices and the overall percentages of adolescent followers.