Consumers’ Perception Towards online Food Delivery Services

CONSUMERS’ PERCEPTION TOWARDS ONLINE FOOD DELIVERY SERVICES

By

Anuja Aryal

A Summer Project Report Submitted to

Faculty of Management, Tribhuvan University

In partial fulfillment of the requirements for the degree of

Bachelor of Business Administration

at the

Padma Kanya Multiple Campus

Tribhuvan University

Kathmandu

2019

STUDENT’S DECLARATION

This is to certify that I have completed the Summer Project entitled “Consumers Perception Towards Online Food Ordering and Delivery Services” under the guidance of “Dr. Professor Yubraj Dungana” in the partial fulfillment of the requirements for the degree of Bachelor of Business Administration at Faculty of Management, Tribhuvan University. This is my original work and I have not submitted it earlier elsewhere.

CERTIFICATE FROM THE SUPERVISOR

This is to certify that the summer project entitled” Consumers Perception Towards Online Food Ordering and Delivery Services” is an academic work done by “Dr. Professor Yubraj Dungana” in the partial fulfillment for the degree of Bachelor of Business Administration at Faculty of Management, Tribhuvan University under my guidance and supervision. To the best of my knowledge the information presented by her in the summer project report has not been submitted earlier.

ACKNOWLEDGEMENTS

In the course of preparation of this project, I have been helped by a number of people whose assistance and guidance have made this project work report possible. I hope that this project will serve as a useful reference material for all students who wants to do research on similar topic or the same topic.

I would like to express my sincere thanks to my supervisor Associate Professor Yubraj Dungana for his valuable guidance, advice and continuous encouragement which proved very helpful in completing this project. I would like to show my gratitude Padma Kanya Multiple Campus for giving me an opportunity to explore my abilities via this project.

I would like to express my sincere thanks to all the participants who took part in this research. The primary data provided by them have contributed towards making this project as comprehensive as possible.

I am also thankful towards the authorities of Padma Kanya Multiple Campus (BBA) for their continuous support, encouragement, and valuable suggestions for the completion of this project as well as for their generosity and co-operation.

I would like to express my sincere thanks to my family, friends and well-wishers for their immense support throughout the project.

Thank You.

        Table of Contents

STUDENT’S DECLARATION        ii

CERTIFICATE FROM THE SUPERVISOR        iii

ACKNOWLEDGEMENT        iv

CHAPTER

I      INTRODUCTION        1

        1.1Context Information        1

        1.2Purpose of the study        4

        1.3Significance of the study        4

        1.4Literature Survey        5

        1.5Research Method        7

                        1.5.1Research Design        7

                         1.5.2 Source of data        7

                         1.5.3 Population        8

                         1.5.4 Sampling        8

                         1.5.5 Data Collection Instrument        8

                         1.5.6 Data analysis tools        8

 II       DATA PRESENTATION AND ANALYSIS        9

                2.1 Respondent profile        9

                2.3 Data Analysis        12

                2.4 Swot Analysis        30

                2.5 Findings and Discussions        32

III       CONCLUSION AND ACTION/IMPLICATION        35

               3.1 Conclusion        35

              3.2 Action Implication        36

REFERENCE        37

APPENDICES        38

LIST OF TABLES

Table 1 Gender of Respondents        10

Table 2 Occupation of Respondents        11

Table 3User of Online Food Services        12

Table 4Analysis Between Gender and Number of Consumers        13

Table 5 Convenient Electronic Channel        14

Table 6 Consumers Preference on Current Service Provider        15

Table 7 Medium of Knowledge About the Service        16

Table 8  Reason of Service Preference        17

Table 9 Preferred Payment Method        18

Table 10 Ranking the most Important factor        19

Table 11 Ease and Convenient to use        21

Table 12  Perception Regarding Delivery Service        22

Table 13 Perception Regarding Cost        23

Table 14  Perception Regarding Offers and Discounts        24

Table 15 Perception Regarding Accessibility        26

Table 16 Effects of Advertising        27

Table 17 Overall Analysis of consumers perception towards service        28

Table 18 Challenges faced by consumers        29