The use of service robots is gaining popularity. It has been considered one of the most influential technological implementations in providing services in the restaurant business and hospitality (Tung and Law, 2017). This study aims to explain the willingness to accept the use of robots in an augmented way to human work in hospitality services. To this end, a two-stage investigation was carried out: first, a qualitative study to identify the aspects of the service provided by the robot highlighted by the real clients; later, a relationship model was designed and then evaluated with quantitative data. The results show that the conceptual model explains 84.5% of the willingness to accept service robot use in restaurant establishments and 52....
Purpose: Drawing on the cognitive–affective–conative framework, this study aims to develop a model o...
Purpose: Drawing on the cognitive–affective–conative framework, this study aims to develop a model o...
Social robots have become pervasive in the tourism and hospitality service environments. The empiric...
This study examines the willingness of customers to accept, and their intention to recommend, the se...
Robots are being implemented in many frontline services, from waiter robots in restaurants to roboti...
Robots are being implemented in many frontline services, from waiter robots in restaurants to roboti...
Robots are being implemented in many frontline services, from waiter robots in restaurants to roboti...
Social robots have become pervasive in the tourism and hospitality service environments. The empiric...
The paper evaluates the perceptions of Turkish restaurant managers and customers towards service rob...
The service sector is changing drastically due the use of robotics and other technologies, such as ...
Purpose This paper aims to explore the implications of integrating humanoid service robots into hos...
Purpose This paper aims to explore the implications of integrating humanoid service robots into hosp...
The paper evaluates the perceptions of Turkish restaurant managers and customers towards service rob...
Purpose: Drawing on the cognitive–affective–conative framework, this study aims to develop a model o...
Purpose: Drawing on the cognitive–affective–conative framework, this study aims to develop a model o...
Purpose: Drawing on the cognitive–affective–conative framework, this study aims to develop a model o...
Purpose: Drawing on the cognitive–affective–conative framework, this study aims to develop a model o...
Social robots have become pervasive in the tourism and hospitality service environments. The empiric...
This study examines the willingness of customers to accept, and their intention to recommend, the se...
Robots are being implemented in many frontline services, from waiter robots in restaurants to roboti...
Robots are being implemented in many frontline services, from waiter robots in restaurants to roboti...
Robots are being implemented in many frontline services, from waiter robots in restaurants to roboti...
Social robots have become pervasive in the tourism and hospitality service environments. The empiric...
The paper evaluates the perceptions of Turkish restaurant managers and customers towards service rob...
The service sector is changing drastically due the use of robotics and other technologies, such as ...
Purpose This paper aims to explore the implications of integrating humanoid service robots into hos...
Purpose This paper aims to explore the implications of integrating humanoid service robots into hosp...
The paper evaluates the perceptions of Turkish restaurant managers and customers towards service rob...
Purpose: Drawing on the cognitive–affective–conative framework, this study aims to develop a model o...
Purpose: Drawing on the cognitive–affective–conative framework, this study aims to develop a model o...
Purpose: Drawing on the cognitive–affective–conative framework, this study aims to develop a model o...
Purpose: Drawing on the cognitive–affective–conative framework, this study aims to develop a model o...
Social robots have become pervasive in the tourism and hospitality service environments. The empiric...