The laboratory can be seen as an environment where students can enhance their skills by transferring theoretical knowledge into practice. The purpose of this study is to evaluate the factors affecting the satisfaction of students and lecturers majoring in Chemistry, Biotechnology, and Food Technology from the Faculty of Technology and Sustainable Development at Thu Dau Mot University. A total of 300 students from freshman to seniors and their lecturer were surveyed using a questionnaire comprising 25 observed variables. The obtained information were subsequently analyzed using Exploratory Factor Analysis (EFA) and linear regression modeling. The results indicated that the proposed model consists of four independent factors (laboratory facilities, service competence, responsiveness, and school support) and one dependent factor (satisfaction), which demonstrated reliability with Cronbach’s Alpha coefficients greater than 0.6 and total variable correlation coefficients above 0.3. The EFA results of 19 accepted observed variables showed correlations among them, with a KMO value of 0.931, a Bartlett’s test significance of 0.000, and a total extracted variance of 70.435%. These 19 observed variables were grouped into four independent factors that correlated with the dependent factor (satisfaction with four observed variables), with sig = 0.000. The linear regression analysis confirmed the appropriateness of the model regarding the observed variables, with no signs of autocorrelation or multicollinearity. The factors influencing the satisfaction of student and lecturer with the laboratory were ranked, in order of importance, as follows: school support (β = 0.683), responsiveness (β = 0.130), and facilities (β = 0.129). All standardized residuals of the observed variables lay on a straight line, indicating that they followed a normal distribution.

Currently, to make human life more convenient and easier, many utility services have been provided. Among them, online food ordering applications with high coverage and diverse forms become prominent. This research aims to examine the factors influencing the intention of using online food ordering applications among students in Ho Chi Minh City. Using a multivariate linear regression model and the Ordinary Least Squares method (OLS), the research team analyzed primary data based on 120 valid survey sheets collected from students studying in HCMC. The research results indicate that there are seven factors influencing the intention to use (ITU) online food ordering applications, including: (1) Ease of use (EOU), (2) Convenience (CV), (3) Aesthetic appeal (AA), (4) Price expectations (PE), (5) Social influence (SI), (6) Perceived risk (PR), and (7) Habits (HB). Among them, the three factors with the greatest impact on the students’ intention are ease of use, aesthetic appeal, and social influence. Based on the test results, the study proposes a management implication to help food delivery service providers enhance service quality, suggest development directions, and make suitable strategies for potential target customers. Keywords: food delivery service providers, food ordering applications, management implication, students’ intention