CHAPTER 2

REVIEW OF RELATED LITERATURE

This chapter discusses concepts and conducted studies related to the phenomenon

of online ordering.  The literature reviewed here provided the researcher insights into the

subject matter of the present study. This review consists of books, articles, documents

that focus on the same subject matter or other concepts of the study.

Foreign Literature

According to Sethu and Saini(2016), The online food ordering apps were analyzed

by the researcher on the basis of certain characteristics. Majority of the consumers were

aware about purchasing on the internet and found that it is very convenient to use

internet.

Leong Wai Hong(2016) stated that People have managed their task easily and

efficiently because of technological advancements. Management system helps in reducing

human manpower task, helps in reducing the time, and further helps in generating report

for management purpose by fully utilizing the system.

According to G. See-Kwong(2017), The food delivery system in India has been

growing at a larger pace due to technology. From making orders on call to ordering online

and satisfying all the needs of the customers and making changes according to the

changing needs of the customers. Now everything can be delivered to the customers at

their doorstep.
 Review of related literature

According to Adithya R., Singh, Pathan and Kanade(2017), A food menu is set in

the online food ordering system so that the customers can place their orders successfully

and with this they can also track their orders. Also, various facilities are also provided by

these apps for making its access convenient for the customers.

J. Das(2018) has studied, analyzed and compared the top 4 food delivery apps

namely, Zomato, Swiggy, Foodpanda and Ubereats. Providing better discounts” and

“better choices of restaurants”, Zomato is positioned at the top by the customers. Zomato

is also positioned at the top by the customers while considering on delivery on time and

good customers service. In both the situations, customers ranked Ubereats at the last

position.

Dang and Tran(2018) said that Internet has played a major role in increasing the

awareness of the online food delivery apps. Through internet, people can search about

foods and restaurants, compare their prices and their services and have easy access to

them. Internet has made all these things convenient for the customers.

Kanteti(2018) stated that Startups have become the trend setters in India and are

ruling the economy since past few years. These companies are started by tech savvy

young individuals. These young individuals having fresh brains and mew and innovative

ideas starts different kinds of businesses with the help of technology.

Local Literature

According to Ms, Evagelista Ongpauco, Manager Barrio Fiesta located at Sm

North, Edsa with todays fast-paced world, finding time to have dinner is almost

[Link] of the time you’d rather catching on some sleep or you’re rushing finish

last weeks workload before this week rools in Restaurant like Barrio Fiesta have made

possible for families to come together, sit down to a good meal of Filipino.

The brainchild of Sixta Evangelista-Ongpauco, Barrio fiesta startded its humble beginners

as a small eatery in the Ongpauco ancestral home in Caloocan City during the 1950s

“Mama Chit” as she is affectingly called soon transformed the small eatry in into a full

down –blown fine dining restaurant serving her specialty the kare-kare Pata. Thr Two

recipes became the back home of the Barrio Fiesta menu, which also featured tried and

tested Filipino dishes with Mama Chits twists.

With the help of her eight children Mama Chit expanded Barrio Fieta into numerous

branches across the Philippines and other countries, making Barrio Fieta a hosehold name

Today , Barrio Fiesta strives to keep Mama chit’s excellence in cooking by serving her

signature dishes as he vouchers purchase per person For group use a maximum of 5

vouchers can be used. Vouchers are valid for dine in only . Barrio Fiesta Restaurant also

offers reservation Cancellation of Reservation redeem vouchers within validity period will

render the voucher invalid.

According to VarshaChavan, PriyaJadhav, SnehalKorade and PriyankaTeli, 2015,

presented a digital restaurants and inter-restaurant navigation using smart phones to

customers. Instead of using PDAs to interface with customers, we are using smart phones

or tablet to provide necessary interfaces for customer to view and order menu. With

private login system, customers can view and make order and receive updates in real-

time and collect receipts right from the smart phone itself. It allows customers to navigate

the places or directions in restaurant and also it allows restaurant owners to manage

orders from customers immediately whenever he or she logged in into the system. Our

experience in developing digital restaurants and inters restaurant navigation using smart

phones shows the capabilities of wireless communication and smart phone technology in

fulfilling and improving business management and service delivery. This system is

convenient, effective and easy so that it improves the performance of restaurant’s staff.

Proposed system is based on user’s need and is user centered. The system is

developed in considering all issues related to all users which are included in this system.

Wide range of people can use this if they know how to operate android smart phone.

Various issues related to Mess/Tiffin Service will be solved by providing them a fully

fledged system. Thus, implementation of Online Food Ordering system is done to help

and solve one of the important problems of people. Based on the result of this research, it

can be concluded: It helps customer in making order easily; it gives information needed in

making order to customer. The Food website application made for restaurant and mess

can help restaurant and mess in receiving orders and modifying its data and it is also

made for admin so that it helps admin in controlling all the Food system. With online food

ordering system, a restaurant and mess menu online can be set up and the customers
 Review of related literature

can easily place order. Also with a food menu online, tracking the orders is done easily, it

maintain customer’s database and improve the food delivery service. The restaurants and

mess can even customize online restaurant menu and upload images easily. Having a

restaurant menu on internet, potential customers can easily access it and place order at

their convenience.

Thus, an automated food ordering system is presented with features of feedback

and wireless communication. The proposed system would attract customers and ads to

the efficiency of maintaining the restaurant and mess ordering and billing sections.

(Adithya R, Abhishek Singh, Salma Pathan, VaishnavKanade, 2017).

In addition, Ms. Joy Santos and Ms. Irene Lalu(2018) Manager of Sales Diner

Restaurant located at Susano Road, Deparo Caloocan City, added in terms of their

ordering transaction, customers will choose their order in a printed display menu above

the counter.

Mr. Michael A. Sarapi (2019) General manager of MJ Restaurant located at Sta

Cruz Manila Califoria Village ,Novaliches Quezon City, stated that, in terms of ordering

transaction the restaurant received orders over the counter and pay through cash.
 Review of related literature

Foreign Studies

Online Ordering System of LIDO Enterprise

Shamsor Masra Othman(Mar 03, 2015). Online Ordering System of LIDO Enterprise

is an web-based system that helps LIDO Enterprise to manage their business digitally,

and allow customer to make order online. As a fast growing company, online enterprise

system becoming a need compared to manual method. Therefore, this system has been

developed to helps LIDO Enterprise to manage their sales and services online .It is a

better approach to optimize the relationship between LIDO Enterprise and customers.

There are two target users in this system, admin staff and the customers of LIDO

Enterprise. The system consists of ten modules: login and registration, customize stock

specification, manage order and profile, search product, manage stock and specification,

approve order, advisory administration for admin side function and Live Chat. Rapid

Application Development (RAD) model has been used in this project. The four phases are

requirements planning, user design, construction and cutover. The implementation of

interface and coding to each module in the system has been completed. The testing
 Review of related literature

shows that the acceptance criteria of the system has achieve the objectives of this

project.

Designing Food Ordering Application Based on Android

[Link], MF Abdul (November 2019). This study is to measure the

effectiveness of ordering food and drinks using an android-based application and

manually. The method used in this study was a descriptive approach, through observation

and design of an Android-based app to order food and drinks. In measuring the results of

effectiveness, consumers will be given the option to use the system manually and use the

app. The results of this study indicate that many consumers prefer to use app compared

to manual orders. Using the app provides convenience, for customers to see and order

food and drinks only from the desk, without the need to come in person. Apart from

providing comfort to consumers, it also provides convenience to restaurant owners to

manage each menu that is served.

E-FoodCart: An Online Food Ordering Service

Shahirah Mohamed Hatim, Nur Azmina Mohamad Zamani, Lily Marlia Abdul Latif,

Mahani AhmadKardri, Normah Ahmad, Norhaslinda Kamaruddin, Azham Hussain

(February 2019).

Nowadays, mobile devices with wireless technologies has emerged into the hospitality

industry especially restaurants with the advancements of food ordering systems. Most

restaurants use manual ordering process involving pen and papers in which noting down

the orders can be quite slow and can caused errors in noting down the customers’ orders.

Based on QSR statistics, young generations usually order food online which caused the
 Review of related literature

online ordering traffic to grow 300% faster than dinein traffic. Moreover, most people

preferred to use online ordering system as it is more convenient and reduce their waiting

time. Hence, eFoodCart, an online mobile application is a studentfriendly application for

food ordering in which the idea and concept is similar to some existing applications such

as Pizza Hut Delivery, Just Eat, Food Panda and Lazada. eFoodCart gathers different

vendors providing different types of food unlike Pizza Hut which only provides their own

pizza for delivery.

In comparison with Just Eat and Food Panda applications, both covers city areas

whereas eFoodCart focuses more on rural areas to give small towns the opportunities to

sell food online. Furthermore, Lazada does not supplies any food ordering service while

eFoodCart does. The purpose of this application is to allow and assist the residential

students of UiTM Perak Branch, Tapah Campus to order their food via mobile devices.

This is a secure and timesaving application for students as they are required to register to

the application using their own student identification number. Besides the students,

vendors are also required to register to eFoodCart application before they can offer their

menu to the customer (students). This is to ensure security and prevent any fraudulent

act for both parties. Moreover, B40, the lowest income group will also gain benefit from

this application as it will help them to set up their food business without having any

physical stall due to the limited monetary resources to rent a premise. Revised Manuscript

Received on 10 February 2019.

Shahirah Mohamed Hatim, Faculty of Computer and Mathematical Sciences, Universiti

Teknologi MARA, Perak Branch, Tapah Campus, 35400 Tapah Road, Perak, Nur Azmina

Mohamad Zamani, Faculty of Computer and Mathematical Sciences, Universiti Teknologi

MARA, Perak Branch, Tapah Campus, 35400 Tapah Road, Perak, Malaysia. Lily Marlia

Abdul Latif, Faculty of Computer and Mathematical Sciences, Universiti Teknologi MARA,

Perak Branch, Tapah Campus, 35400 Tapah Road, Perak, Malaysia. Mahani AhmadKardri,

Faculty of Computer and Mathematical Sciences, Universiti Teknologi MARA, Perak

Branch, Tapah Campus, 35400 Tapah Road, Perak, Malaysia.

Normah Ahmad, Faculty of Computer and Mathematical Sciences, Universiti Teknologi

MARA, Perak Branch, Tapah Campus, 35400 Tapah Road, Perak, Malaysia. Norhaslinda

Kamaruddin, Faculty of Computer and Mathematical Sciences, Universiti Teknologi MARA,

40450 Shah Alam, Selangor, Malaysia. Azham Hussain, Human-Centered Computing

Research Lab, School of Computing, UniversitiUtara Malaysia, Kedah, Malaysia Hence,

eFoodCart will act as an agent for them to perform any transactions conveniently. The

system aims to gather all potential entrepreneurs in food business to use the system as

their business starting point in order to expand their business in the future and also to

provide convenience for the public to purchase food anywhere in Malaysia.

An Analysis of User Convenience towards Food Online Order and Delivery

Application (FOOD App via Platforms).

Dr. S. Preetha, [Link] (January, 2019). The sight of recent traffic on Zomato,

Swiggy, Uber eats etc. through the roads of Chennai is very common. Day on day this
 Review of related literature

traffic is increasing widely across all the areas of the city.

The influence of this food online order and delivery especially the platform-to-delivery

application is increasing its presences. Hence, the necessity to study the influence of

demography of people adopting to this technology. Understanding the demography will

throw light on the frequency of usage of these applications. This study is to discern the

quality of the FOOD (Food Online Order and Delivery) Apps- the platform-to-consumer

delivery app, from the feedback of customers. The study also attempts to understand the

factors that leads to the intension to use these App.

Intention to Use Online Food Ordering Services Among Universities Students

During COVID-19 Pandemic

Noorazlin Ramli , Fatimah Abd Ghani , Wan Nazriah Wan Nawawi , Hayati Adilin

Mohd Abd Majid (January, 2021). The purpose of this paper is to determine the students’

behavioural intention to use electronic food ordering in Kuala Terengganu.

The quantitative method was applied through an online questionnaire survey

distributed to randomly selected respondents in two universities in Kuala Terengganu, and

362 online questionnaires were completed and returned with reliable and meaningful

results. The result clearly shows that the majority of the students have a positive

intention to use electronic food ordering services due to perceived convenience, customer

control, attractive marketing, and eagerness to use technology during Covid-19. Besides,

they feel that electronic food ordering is user-friendly, and they can get sufficient

information to order. Therefore, this study is vital in providing knowledge and information
 Review of related literature

to the food industry player in identifying all the advantages of having an online ordering

system during the pandemic. In line with that, online ordering is the only source of

revenue for local food businesses by helping them from permanent closures during this

challenging time and take advantage of electronic food ordering as one of their long-term

marketing strategies.
 Review of related literature

Local Studies

Geancyfood Online Reservation System

Nico A. Brigula. (October 2016). Geancyfood Online Reservation System is an

online web-based system wherein clients can make catering reservations through online.

The system can help the catering administration manage their filter, monitor, and store

and secure of all the reservations records. The system will help the administration in

making their work easy and fast such as updating, adding new menu, and printing of

records since all the files will be stored in the database. It is more secure in an automated

online system and it is more reliable in processing reports and records of the reservation

than using manual based. The system allows clients to check their reservations and

availability whenever they are online and can make catering reservations right away. Only

the authorized personnel can access the system with the use of its username and

password for the security purposes.

Improving Fast-Food Restaurants’ Method of Operation: Automated Drive-

Through Ordering System

Allysa Mae M. Castillo, Louie John L. Salonga, John Allen L. Sia, and Michael N.

Young (March, 2020). As digitalization is on the rise, customers are rapidly changing the

way they engage with accessibility and convenience yet the typical drive-through remains

unchanged from when it was first introduced in 1947.

The researchers conducted a time study in different fast-food restaurants that offer

a drive-through service in Metro Manila, Philippines. Data showed an average of 6.27

minutes for the whole transaction in the current layout. Through the use of ProModel

Software, the researchers have identified that out of 100 customers, 57 of them

experience long queues and delays while 43 of them does not. This paper aims to provide

an improved method of operation by revamping the traditional layout of a fast-food drive-

through. At the end of the study, the researchers designed a system to balance speed

and order accuracy in a drive-through restaurant, reducing the processing time in the

proposed layout by 52%, equivalent to 3.27 minutes. The simulation results show that 57

customers who experience long queues and delays in the current system have been

reduced to 8 customers in the proposed system which has an 86% improvement in the

operation.

Food safety practices of food handlers at home engaged in online food

businesses during COVID-19 pandemic in the Philippines

Mark Raguindin Limon (January, 2021). This study was conducted to assess the

self-reported and observed food safety practices (FSP) of food handlers, who deliver food

products that are prepared and cooked at home during the COVID-19 pandemic in the

Philippines. 751 participated in the online survey who were selected using criterion

sampling. A questionnaire developed by the researcher was used to gather data with

Cronbach Alpha of 0.91. t-test, ANOVA, and Fleiss kappa were performed to treat data.
 Review of related literature

There were no significant differences between self-reported FSP in four dimensions

and demographic characteristics, except for age, where a significant difference exists

between the FSP of the four age groups along food preparation ( F = 4.530,ρ<0.01). The

FSP in the four dimensions obtained a weighted x¯ and σ of 1.72 ± 0.69 which is

interpreted as Sometimes Practiced. The food handlers at home inadequately and

inappropriately practiced the protocols in keeping the food safe to eat. The observed

reports showed that the food handlers at home do not meet food safety standards as

indicated in the weighted x¯ and σ in the four dimensions 1.63 ± 0.11, with a description

of Sometimes Practiced. Observed practices further show very poor adherence to

guidelines.

Test for inter-rater reliability yielded almost perfect agreement (κ = 0.81, ρ<0.05). There

exists a significant difference with the FSP in personal hygiene ( t = 0.964, ρ<0.05), cross-

contamination prevention and sanitation (t = 0.815, ρ<0.05), food preparation (t = 

0.753, ρ<0.05), and food delivery (t = 0.794, ρ<0.05). Government and non-government

agencies should work together towards educating the food handlers at home on effective

ways to learn about food safety concepts so they could become advocates of safer food

practices.

A Study of Stakeholders Perception of Factors Affecting Online Food Delivery

Service Industry in the Philippines

SeonJae Lim and Marvin I. Noroña (March, 2021). The online food delivery service
 Review of related literature

is in the limelight nowadays as the O2O e-commerce industry is extending its range to the

food.

Beyond the food ordering system where only fast food was accommodated to be

delivered to customer’s doorstep, thousands of different foods from various restaurants

can be delivered with just one click through the online food delivery (OFD) App. Together

with its fast growth, it is inevitable to avoid some issues that happen among the major

stakeholders - the App firm, couriers, and customers. In this study, the Business Model

Canvas (BMC) and factorial Uni-variate analysis of variance (ANOVA) was used to identify

the significant factors that affect the OFD industry. Using the tests of Between-Subjects

effects, independent variables (Ease of Use, Responsiveness, Assurance, Safety,

Reliability, Convenience) that has a value less than a p-value of 0.05 were selected as the

significant factors. The study showed from each of the stakeholder’s approach that

timeliness and convenience are the most significant factors and suggested the improved

integrated system based on the significant factors identified. Finally, the study would be

able to contribute to the enhancement of the OFD industry itself where all three

stakeholders can have mutually beneficial relationships.