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[{"key": "dc.contributor.advisor", "value": "Frank, Lauri", "language": null, "element": "contributor", "qualifier": "advisor", "schema": "dc"}, {"key": "dc.contributor.author", "value": "Lahti, Josefiina", "language": null, "element": "contributor", "qualifier": "author", "schema": "dc"}, {"key": "dc.date.accessioned", "value": "2023-12-15T09:54:12Z", "language": null, "element": "date", "qualifier": "accessioned", "schema": "dc"}, {"key": "dc.date.available", "value": "2023-12-15T09:54:12Z", "language": null, "element": "date", "qualifier": "available", "schema": "dc"}, {"key": "dc.date.issued", "value": "2023", "language": null, "element": "date", "qualifier": "issued", "schema": "dc"}, {"key": "dc.identifier.uri", "value": "https://jyx.jyu.fi/handle/123456789/92349", "language": null, "element": "identifier", "qualifier": "uri", "schema": "dc"}, {"key": "dc.description.abstract", "value": "Ruoan verkkokauppa on verrattain nuori markkina Suomessa. Viimeisten vuosien aikana uusia palveluita on tullut markkinoille, ja kuluttajat ovat alkaneet ottaa palveluita k\u00e4ytt\u00f6\u00f6n osaksi rutiinejaan. Kuitenkin ruoan verkkokauppa Suomessa on suhteellisen pient\u00e4, ja monet palvelut ovat kokeneet takaiskuja erityisesti koronan tuomien huippuvuosien j\u00e4lkeen. Jokin n\u00e4ytt\u00e4\u00e4 edelleen hidastavan ruoan verkkokaupan kasvua ja osa syyn\u00e4 voi olla kuluttajien kohtaamat omaksumisen esteet. T\u00e4ss\u00e4 pro gradu -tutkielmassa tutkitaan kuluttajien ruoan verkkokaupan omaksumista ja paneudutaan omaksumisen esteisiin selvitt\u00e4m\u00e4ll\u00e4 kuluttajien kokemuksia er\u00e4\u00e4n ruoan verkkokaupan palvelun k\u00e4yt\u00f6st\u00e4. Pro gradu -tutkielman tavoitteena on lis\u00e4t\u00e4 tietoa siit\u00e4, mitk\u00e4 tekij\u00e4t vaikuttavat kuluttajan ruoan verkkokaupan omaksumiseen, mitk\u00e4 tekij\u00e4t vaikuttavat kuluttajien kokemuksiin ruoan verkkokaupasta, sek\u00e4 millaisia omaksumisen esteit\u00e4 kuluttajat kohtaavat. Tutkimuksessa tarjotaan vastauksia t\u00e4h\u00e4n tutkimusongelmaan kirjallisuuskatsauksen avulla, sek\u00e4 laajennetaan ymm\u00e4rryst\u00e4 empiirisen tutkimuksen avulla. Empiirinen tutkimus toteutettiin kyselytutkimusta sek\u00e4 hy\u00f6dynnettiin kriittisten tilanteiden menetelm\u00e4\u00e4. Analysointimenetelm\u00e4n\u00e4 hy\u00f6dynnettiin temaattista analyysi\u00e4. L\u00f6yd\u00f6kset osoittavat, ett\u00e4 kuluttajat arvioivat kriittisiss\u00e4 kokemuksissaan erityisesti teemoja, jotka viestiv\u00e4t palvelun yhteensopivuutta, koettua hy\u00f6dyllisyytt\u00e4 ja hinta-arvoa. Aineistoa varten ker\u00e4ttiin sek\u00e4 eritt\u00e4in positiivisia, ett\u00e4 eritt\u00e4in negatiivisia kokemuksia ruoan verkkokaupan k\u00e4ytt\u00e4jilt\u00e4. Kaiken kaikkiaan kriittisist\u00e4 kokemuksista tunnistettiin yhdeks\u00e4n teemaa. Aineistosta poimitut teemat ovat toimitus, helppous/helpotus, maku, valikoima, pakkaus/ulkon\u00e4k\u00f6, s\u00e4ilyvyys, hinta, tarjoukset ja reklamaatio/asiakaspalvelu. Tulokset esitell\u00e4\u00e4n aikaisemman kirjallisuuden ja teorian viitekehyksess\u00e4 ja havainnoista esitet\u00e4\u00e4n johtop\u00e4\u00e4t\u00f6ksi\u00e4. Tutkielman teoria tarjoaa t\u00e4rke\u00e4\u00e4 tietoa ruoan verkkokaupan omaksumiseen liittyen kuluttajan\u00e4k\u00f6kulmasta, ja miten kuluttajat kokevat ruoan verkkokaupan palvelun k\u00e4yt\u00f6n. Empiirinen tutkimus osoittaa mit\u00e4 tilanteita kuluttajat pit\u00e4v\u00e4t kriittisen\u00e4 ruoan verkkokaupan palvelua k\u00e4ytt\u00e4ess\u00e4\u00e4n, ja tarjoaa arvokasta tietoa ruoan verkkokaupan palveluiden kehitt\u00e4jille. Vaikuttamalla kuluttajien kriittisin\u00e4 kokemiin tilanteisiin palvelussa, voidaan mahdollisesti tukea kuluttajan omaksumista ja kasvattaa palvelun k\u00e4yt\u00f6n jatkumisen todenn\u00e4k\u00f6isyytt\u00e4.", "language": "fi", "element": "description", "qualifier": "abstract", "schema": "dc"}, {"key": "dc.description.abstract", "value": "Food online shopping is a relatively young market in Finland. During the last few years, new services have entered the market, and consumers have started to use the services as part of their routines. However, in Finland the online food shopping is relatively small, and many services have experienced setbacks, especially after the peak years brought by the covid-19 pandemic. Something still seems to be slowing down the growth of food online shopping, and part of the reason may be the barriers to adoption faced by consumers. In this master's thesis, consumers' adoption of food online shopping is investigated and barriers to adoption are explored, by clarifying consumers' experiences of the behavior of a food online shopping service. The aim of the master's thesis is to increase information about which factors influence the consumer's adoption of online food shopping, which factors influence this, and what kind of barriers to adoption consumers face. The research provides answers to this research problem through a literature review and expands understanding through empirical research. In the empirical research, survey research and the Critical Incident Technique were used as the research method, and thematic analysis was used as the analysis method. The findings show that, in their critical experiences, consumers especially evaluate themes that communicate the service's compatibility, perceived usefulness and price value. Both very positive and very negative experiences were used in the material. In all, nine themes were identified from the critical experiences. The themes extracted from the data are delivery, ease/relief, taste, selection, packaging/appearance, shelf life, price, offers, and complaints/customer service. The results are presented in the framework of previous literature and theory, and conclusions are presented from the findings. The theory of the thesis provides important information regarding the adoption of food online shopping from the consumer's point of view and how consumers experience the use of the food online shopping service. Empirical research shows which situations consumers consider critical when using food online shopping services and provides valuable information for developers of food online shopping services. By influencing the situations that consumers perceive as critical in the service, it is possible to support the consumer's adop-tion and increase the probability of continued use of the service.", "language": "en", "element": "description", "qualifier": "abstract", "schema": "dc"}, {"key": "dc.description.provenance", "value": "Submitted by Miia Hakanen (mihakane@jyu.fi) on 2023-12-15T09:54:12Z\r\nNo. of bitstreams: 0", "language": "en", "element": "description", "qualifier": "provenance", "schema": "dc"}, {"key": "dc.description.provenance", "value": "Made available in DSpace on 2023-12-15T09:54:12Z (GMT). No. of bitstreams: 0\r\n Previous issue date: 2032", "language": "en", "element": "description", "qualifier": "provenance", "schema": "dc"}, {"key": "dc.format.extent", "value": "65", "language": null, "element": "format", "qualifier": "extent", "schema": "dc"}, {"key": "dc.language.iso", "value": "fin", "language": null, "element": "language", "qualifier": "iso", "schema": "dc"}, {"key": "dc.rights", "value": "In Copyright", "language": null, "element": "rights", "qualifier": null, "schema": "dc"}, {"key": "dc.subject.other", "value": "ruoan verkkokauppa", "language": null, "element": "subject", "qualifier": "other", "schema": "dc"}, {"key": "dc.subject.other", "value": "palveluinnovaatiot", "language": null, "element": "subject", "qualifier": "other", "schema": "dc"}, {"key": "dc.subject.other", "value": "omaksumisen esteet", "language": null, "element": "subject", "qualifier": "other", "schema": "dc"}, {"key": "dc.subject.other", "value": "kriittiset kokemukset", "language": null, "element": "subject", "qualifier": "other", "schema": "dc"}, {"key": "dc.title", "value": "Kuluttajien kriittiset kokemukset osana ruoan verkkokaupan omaksumista", "language": null, "element": "title", "qualifier": null, "schema": "dc"}, {"key": "dc.type", "value": "master thesis", "language": null, "element": "type", "qualifier": null, "schema": "dc"}, {"key": "dc.identifier.urn", "value": "URN:NBN:fi:jyu-202312158342", "language": null, "element": "identifier", "qualifier": "urn", "schema": "dc"}, {"key": "dc.type.ontasot", "value": "Master\u2019s thesis", "language": "en", "element": "type", "qualifier": "ontasot", "schema": "dc"}, {"key": "dc.type.ontasot", "value": "Pro gradu -tutkielma", "language": "fi", "element": "type", "qualifier": "ontasot", "schema": "dc"}, {"key": "dc.contributor.faculty", "value": "Informaatioteknologian tiedekunta", "language": "fi", "element": "contributor", "qualifier": "faculty", "schema": "dc"}, {"key": "dc.contributor.faculty", "value": "Faculty of Information Technology", "language": "en", "element": "contributor", "qualifier": "faculty", "schema": "dc"}, {"key": "dc.contributor.department", "value": "Informaatioteknologia", "language": "fi", "element": "contributor", "qualifier": "department", "schema": "dc"}, {"key": "dc.contributor.department", "value": "Information Technology", "language": "en", "element": "contributor", "qualifier": "department", "schema": "dc"}, {"key": "dc.contributor.organization", "value": "Jyv\u00e4skyl\u00e4n yliopisto", "language": "fi", "element": "contributor", "qualifier": "organization", "schema": "dc"}, {"key": "dc.contributor.organization", "value": "University of Jyv\u00e4skyl\u00e4", "language": "en", "element": "contributor", "qualifier": "organization", "schema": "dc"}, {"key": "dc.subject.discipline", "value": "Tietoj\u00e4rjestelm\u00e4tiede", "language": "fi", "element": "subject", "qualifier": "discipline", "schema": "dc"}, {"key": "dc.subject.discipline", "value": "Information Systems Science", "language": "en", "element": "subject", "qualifier": "discipline", "schema": "dc"}, {"key": "yvv.contractresearch.collaborator", "value": "business", "language": null, "element": "contractresearch", "qualifier": "collaborator", "schema": "yvv"}, {"key": "yvv.contractresearch.funding", "value": "3500", "language": null, "element": "contractresearch", "qualifier": "funding", "schema": "yvv"}, {"key": "yvv.contractresearch.initiative", "value": "student", "language": null, "element": "contractresearch", "qualifier": "initiative", "schema": "yvv"}, {"key": "dc.type.coar", "value": "http://purl.org/coar/resource_type/c_bdcc", "language": null, "element": "type", "qualifier": "coar", "schema": "dc"}, {"key": "dc.rights.copyright", "value": "\u00a9 The Author(s)", "language": null, "element": "rights", "qualifier": "copyright", "schema": "dc"}, {"key": "dc.rights.accesslevel", "value": "restrictedAccess", "language": null, "element": "rights", "qualifier": "accesslevel", "schema": "dc"}, {"key": "dc.type.publication", "value": "masterThesis", "language": null, "element": "type", "qualifier": "publication", "schema": "dc"}, {"key": "dc.subject.oppiainekoodi", "value": "601", "language": null, "element": "subject", "qualifier": "oppiainekoodi", "schema": "dc"}, {"key": "dc.subject.yso", "value": "verkkokauppa", "language": null, "element": "subject", "qualifier": "yso", "schema": "dc"}, {"key": "dc.subject.yso", "value": "kuluttajat", "language": null, "element": "subject", "qualifier": "yso", "schema": "dc"}, {"key": "dc.subject.yso", "value": "kuluttajak\u00e4ytt\u00e4ytyminen", "language": null, "element": "subject", "qualifier": "yso", "schema": "dc"}, {"key": "dc.subject.yso", "value": "ruoka", "language": null, "element": "subject", "qualifier": "yso", "schema": "dc"}, {"key": "dc.subject.yso", "value": "kokemukset", "language": null, "element": "subject", "qualifier": "yso", "schema": "dc"}, {"key": "dc.subject.yso", "value": "omaksuminen", "language": null, "element": "subject", "qualifier": "yso", "schema": "dc"}, {"key": "dc.rights.url", "value": "https://rightsstatements.org/page/InC/1.0/", "language": null, "element": "rights", "qualifier": "url", "schema": "dc"}, {"key": "dc.rights.accessrights", "value": "The author has not given permission to make the work publicly available electronically. Therefore the material can be read only at the archival workstation at Jyv\u00e4skyl\u00e4 University Library (https://kirjasto.jyu.fi/collections/archival-workstation).", "language": "en", "element": "rights", "qualifier": "accessrights", "schema": "dc"}, {"key": "dc.rights.accessrights", "value": "Tekij\u00e4 ei ole antanut lupaa avoimeen julkaisuun, joten aineisto on luettavissa vain Jyv\u00e4skyl\u00e4n yliopiston kirjaston arkistoty\u00f6semalta. Ks. https://kirjasto.jyu.fi/kokoelmat/arkistotyoasema..", "language": "fi", "element": "rights", "qualifier": "accessrights", "schema": "dc"}]
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