CHAPTER III
METHODOLOGY
This chapter presents the method used, research design, the respondents,
sampling technique, research instrument and data gathering procedure. The purpose of
this chapter is to gather information and full data about the effect of Corona virus
disease 2019 (COVID-19) in online food service application to the food carrier of the
food chain establishment.
Method used
We used survey method in collecting information. We distributed all 40
questionnaires to the different user of online food service application.
Research Design
This study used the correlation design to control the variables in using survey to
compare and settle the data. The purpose of this design in the study is to constellate
more information.
The respondent
The respondents of the study were the user of different online food service
application.