THE EFFECT OF PERCEIVED EASE OF USE, PERCEIVED USEFULNESS, AND PERCEIVED RISK TOWARDS BEHAVIORAL INTENTION OF GO-FOOD
SIDHARTA, ARVIN DILLON
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The development of technology has changed the way food and beverages business operates. Technology and innovation drives new mobile applications for ojeks online. The existence of online ojeks is seen to help in the increasing number of food and beverage startups. All these benefits are achieved because of GO-FOOD’s success in making users adopt the new innovation. Using the theory of technology acceptance model and perceived risk theory, the researcher wants to find how these factors affect users’ intention to use that leads to technology adoption. The purpose of this research is to find the effect of Perceived Usefulness, Perceived Risk, and Perceived Ease of Use towards behavioral intention. The research is using purposive sampling using 50 samples of GO-FOOD end users. The findings that has been discovered are that Perceived Usefulness and Perceived Ease of Use do not significantly affect users’ behavioral intention, while Perceived Risk significantly affect the users’ behavioral intention. These findings suggest that GO-FOOD or similar application should focus more on reducing or eliminating user’ perception of risk towards the mobile application
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