Exploring the critical attributes of robot chef restaurants and their impact on customer perceived value: a mixed-methods study DOI

Jinhong Gong,

Xinhua Guan,

Tzung‐Cheng Huan

et al.

International Journal of Contemporary Hospitality Management, Journal Year: 2024, Volume and Issue: unknown

Published: Sept. 24, 2024

Purpose This study aims to explore the key attributes of robot chef restaurants and their influencing factors from perspective customers analyzes how these affect customer perceived value. Design/methodology/approach A mixed-methods research design was used in this study. Using 473 online reviews ratings (Study 1), summarized customers’ evaluations on three types (environment, service food) identified along with factors. Subsequently, through field questionnaires 2) involving 269 actual customers, structural equation modeling analyze impact Findings reveals that prioritize food attributes, particularly valuing authenticity alongside quality. In contrast traditional restaurants, are significantly influenced by competence chefs. Notably, negative attitudes toward robots diminish positive effects both quality authenticity. Practical implications To enhance value, should concentrate attributes. They can achieve fostering a high-quality, authentic experience elevation chefs’ providing education. Originality/value expands robotic proposing an integrated model determining

Language: Английский

Artificial intelligence: an overview of research trends and future directions DOI
Doğan Gürsoy, Ruiying Cai

International Journal of Contemporary Hospitality Management, Journal Year: 2024, Volume and Issue: unknown

Published: April 2, 2024

Purpose This study aims to offer an overview of hospitality and tourism research on artificial intelligence (AI) its impact the industry. More specifically, this examines AI trends in customer service experience creation delivery, failure recovery, human resources organizational behavior. Based review, identifies challenges opportunities provides directions for future studies. Design/methodology/approach A narrative synthesis approach was used review various aspects Findings applications delivery possible effects employees organizations are viewed as a double-edged sword. Although use offers benefits, there also serious concerns over ethical AI, replacement by AI-powered devices, discomfort among customers trust toward AI. Originality/value The paper updated holistic implications different facets Challenges discussed foster discussions scholars industry professionals.

Language: Английский

Citations

41
A meta-analysis of anthropomorphism of artificial intelligence in tourism DOI

Yanping Yu,

Janet Z. Yang,

Zhuanzhuan Sun

et al.

Asia Pacific Journal of Tourism Research, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 19

Published: April 13, 2025

Language: Английский

Citations

0
Exploring customers' reuse intention to robots under different service failures: A mind perception perspective DOI
Dewen Liu,

Jieqiong Zhang,

Jiaguo Qi

et al.

Acta Psychologica, Journal Year: 2025, Volume and Issue: 256, P. 105030 - 105030

Published: April 25, 2025

Language: Английский

Citations

0
Encountering robots: Customers’ autonomous behaviors in tourism services DOI
Jingyu Liu, Yibei Li, Weiwei Li

et al.

Tourism Management, Journal Year: 2024, Volume and Issue: 106, P. 105027 - 105027

Published: Aug. 14, 2024

Language: Английский

Citations

3
AI robots over sommeliers? Exploring the service provider effect on diners’ wine ordering decisions at restaurants DOI
Lu Lu, Meichen Hua, Xiaoyang Sun

et al.

International Journal of Hospitality Management, Journal Year: 2024, Volume and Issue: 122, P. 103879 - 103879

Published: Aug. 3, 2024

Language: Английский

Citations

2
Exploring the critical attributes of robot chef restaurants and their impact on customer perceived value: a mixed-methods study DOI

Jinhong Gong,

Xinhua Guan,

Tzung‐Cheng Huan

et al.

International Journal of Contemporary Hospitality Management, Journal Year: 2024, Volume and Issue: unknown

Published: Sept. 24, 2024

Purpose This study aims to explore the key attributes of robot chef restaurants and their influencing factors from perspective customers analyzes how these affect customer perceived value. Design/methodology/approach A mixed-methods research design was used in this study. Using 473 online reviews ratings (Study 1), summarized customers’ evaluations on three types (environment, service food) identified along with factors. Subsequently, through field questionnaires 2) involving 269 actual customers, structural equation modeling analyze impact Findings reveals that prioritize food attributes, particularly valuing authenticity alongside quality. In contrast traditional restaurants, are significantly influenced by competence chefs. Notably, negative attitudes toward robots diminish positive effects both quality authenticity. Practical implications To enhance value, should concentrate attributes. They can achieve fostering a high-quality, authentic experience elevation chefs’ providing education. Originality/value expands robotic proposing an integrated model determining

Language: Английский

Citations

1