No abstract

No abstract

This study uses the amount of time users spend on social networking sites (SNSs) to differentiate user groups and investigates the following three issues: (1) the most common behavior of different groups when using SNS; (2) whether users have different perceptions of their social capital on SNSs versus in real‐life environments; and (3) whether there are differences in the perceived social capital of different groups. This study discovered that users have different user behavior depending on their amounts of usage. In particular, heavy users tend to be willing to share information and often use application programs associated with SNSs. With regard to perceptions of social capital, the study found that different groups have somewhat different ideas as to what constitutes social capital. We summarize a novel individual social capital systematic behavior and discuss the practical implications of this work and suggestions for future research. Copyright © 2013 John Wiley & Sons, Ltd.

No abstract

The emergence of the COVID-19 pandemic dramatically lowered the foodservice industry's income overnight. Conversely, the practical measure of remaining at home to deal with the pandemic's impact has boosted the online food delivery business. In this study, a consumer perspective was adopted and an adapted version of the extended unified theory of acceptance and use of technology (UTAUT2) was used alongside multi-attribute decision-making methods (DEMATEL, DANP and modified VIKOR) to construct a model for evaluating and selecting a food delivery platform (FDP). The results of the INRM (influential network relation map) revealed that the first dimension to be improved upon and adjusted should be security, followed by effort expectancy, performance expectancy, social influence, facilitating conditions, hedonic motivation and habit. The DANP influential weights suggested that habits were the most important dimension, followed by hedonic motivation, while performance expectancy was the least important. According to the results of the gap analysis, the first dimension that required improvement was performance expectancy, followed by effort expectancy, facilitating conditions, security, social influence, habits and hedonic motivation. It is expected that the findings of this study can serve as a reference for consumers selecting FDPs to better satisfy their dining needs. The novel model is discussed in terms of theoretical, practical and managerial implications.