Perceived Usefulness and Ease of Use as Determinants of Intention to Use Delivery Service Platforms in the Restaurant Sector

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-09-15T00:30:15Z
Fecha de publicación2026-01-01
ResumenThis study focuses on the field of electronic commerce, analyzing the acceptance of Delivery Service platforms in the restaurant sector of Ciudad Victoria, Tamaulipas, based on perceived usefulness, ease of use, and attitude toward use as determinants of the intention to use. A quantitative methodology was employed, applying surveys to a sample of 296 users and conducting an exploratory factor analysis to identify the structure of the variables and their associations. The results show that perceived usefulness is consolidated as the main factor associated with the adoption of Delivery Service platforms, while ease of use does not present a strong relationship with attitude toward use. Likewise, a positive attitude toward use is associated with a higher intention to continue using these platforms. From a theoretical perspective, this study provides empirical evidence on the validity of the Technology Acceptance Model (TAM) in the analysis of last-mile delivery services in the restaurant sector. From a practical standpoint, the findings suggest that companies should prioritize communication of the perceived benefits of the service—such as convenience, time savings, and accessibility—in order to strengthen the adoption of these platforms in the local market.es_ES
Doihttps://doi.org/10.24275/uvng7334es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/2200
Idiomaeses_ES
EditorialUniversidad Autonoma Metropolitanaes_ES
RelaciónAdministración y Organizacioneses_ES
URL relacionadohttps://doi.org/10.24275/uvng7334es_ES
DerechosAcceso restringido / Suscripción (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_16eces_ES
FuenteAdministración y Organizaciones
TítuloPerceived Usefulness and Ease of Use as Determinants of Intention to Use Delivery Service Platforms in the Restaurant Sectores_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorVillarreal, Julio César Macías
AutorLópez, José Refugio Castro
AutorJasso, Juan Alberto Gracia
AutorVillarreal, Julio César Macíases_ES
AutorLópez, José Refugio Castroes_ES
AutorJasso, Juan Alberto Graciaes_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número56es_ES
Rango de páginas1-22es_ES
URL relacionadahttps://doi.org/10.24275/uvng7334
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen29es_ES

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