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Exploring perceived risk in building successful drone food delivery services

Jinsoo Hwang (College of Hospitality and Tourism Management, Sejong University, Seoul, Republic of Korea)
Ja Young (Jacey) Choe (Faculty of Business Administration, University of Macau, Taipa, Macao)

International Journal of Contemporary Hospitality Management

ISSN: 0959-6119

Article publication date: 11 July 2019

Issue publication date: 4 September 2019

Abstract

Purpose

This paper aims to explore the types of perceived risks involved with using drone food delivery services. Furthermore, this study investigates the relationship between perceived risk and image of drone food delivery services. Lastly, this study examines the effect of image of drone food delivery services on desire, intentions to use and willingness to pay more.

Design/methodology/approach

This study collected data from 331 respondents in Korea. Before the start of the survey, the respondents were given a video, which made it easier for them to understand drone food delivery services.

Findings

The three types of perceived risks (i.e. time risk, performance risk and psychological risk) have a negative influence on image of drone food delivery services and, thus, aids in increasing desire, intentions to use and willingness to pay more.

Originality/value

The concept of perceived risk was applied to the context of drone food delivery services in this study in combination with other understudied concepts, image, desire, intentions to use and willingness to pay more. This study is one of the first studies that applied those significant concepts to the context of drone food delivery services, even though there are a large number of papers in the technology field. Thus, the findings of this study will be important to foodservice companies when building successful drone food delivery services.

Keywords

Citation

Hwang, J. and Choe, J.Y.(J). (2019), "Exploring perceived risk in building successful drone food delivery services", International Journal of Contemporary Hospitality Management, Vol. 31 No. 8, pp. 3249-3269. https://doi.org/10.1108/IJCHM-07-2018-0558

Publisher

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Emerald Publishing Limited

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