Cambios en las preferencias del consumidor en pedidos de comida a domicilio tras la pandemia por la Covid-19
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Fecha
2021-07-08
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Jaén: Universidad de Jaén
Resumen
El objetivo del TFG es estudiar si la pandemia ha afectado a las
preferencias en pedidos de comida a domicilio. Esta decisión se
traslada a la elección entre restaurantes tradicionales y cadenas de
comida rápida. Estos datos pueden ser relevantes para los
restaurantes al decidir a qué segmento de la población dirigir sus
esfuerzos promocionales. A través de una encuesta a 300 sujetos
preguntando por diferentes factores influyentes a la hora de tomar
decisiones de compra de comida a domicilio y partiendo de una
cuestión de investigación se llega a una serie de conclusiones que
analizan el segmento poblacional al que más ha podido afectar la
pandemia para realizar pedidos de comida a domicilio. Por ello,
los resultados muestran que, variables como la edad, el nivel de
estudios y la frecuencia de realización pueden ser influyentes al
preferir un tipo de restaurante u otro.
The aim of this study is focused on the analysis of the consumers’ behavior when ordering food delivery and the variations caused by the COVID-19. The main objective is the election between traditional food restaurants and fast-food chains. This data can be relevant for the different restaurants to decide the segment of the population whom their promotional efforts are directed to. 300 subjects were interrogated for the development of this study. The interviewed people were asked about influential factors when making decisions buying delivery food. On the basis of an investigation question that wonders about the changes on the preferences of these consumers, it reaches several conclusions that analyze the section of population which was more affected by the pandemic to buy food for delivery. The results show that variables such as age, level of studies and the frequency of the orders made can be influential when choosing the restaurant.
The aim of this study is focused on the analysis of the consumers’ behavior when ordering food delivery and the variations caused by the COVID-19. The main objective is the election between traditional food restaurants and fast-food chains. This data can be relevant for the different restaurants to decide the segment of the population whom their promotional efforts are directed to. 300 subjects were interrogated for the development of this study. The interviewed people were asked about influential factors when making decisions buying delivery food. On the basis of an investigation question that wonders about the changes on the preferences of these consumers, it reaches several conclusions that analyze the section of population which was more affected by the pandemic to buy food for delivery. The results show that variables such as age, level of studies and the frequency of the orders made can be influential when choosing the restaurant.