Artificial intelligence in restaurant businesses: a systematic review on service robots
| dc.contributor.author | Oğan, Ela | |
| dc.date.accessioned | 2024-12-10T08:49:37Z | |
| dc.date.available | 2024-12-10T08:49:37Z | |
| dc.date.issued | 2024 | |
| dc.department | AÇÜ, Arhavi Meslek Yüksekokulu, Büro Yönetimi ve Yönetici Asistanlığı Bölümü | en_US |
| dc.description.abstract | Purpose: Within the scope of the research, articles about service robots were examined by the systematic review method. Design/methodology/approach: The research aims to evaluate the articles on service robots, an artificial intelligence (AI) application in restaurant businesses, using a systematic review method. In systematic reviews, the data obtained as a result of scanning databases to find an answer to a research question are synthesized and reported. The criterion sampling technique, one of the purposeful sampling methods, was used for the sample of the research. Inclusion and exclusion criteria were applied within the scope of screening. Findings: The articles on service robots were carried out between 2018 and 2023. In terms of research methods, most of the articles are quantitative, while there are studies on mixed and qualitative methods. In studies, data were generally collected by survey technique. The keywords of the studies on service robots are examined; the most commonly used words were service robot and AI, technology, restaurant, satisfaction, revisit intention, consumer behavior, intention, preference, hospitality and foods. The objectives of the articles pertinent to service robots are mostly to determine people's attitudes and acceptance toward these services focuses. Originality/value: The studies seem to focus more on customer acceptance, trust, expectations, risks, adaptation, reasons for preference, impact on creative services, emotional and cognitive effects and human–robot interaction. Despite this, it is observed that there are fewer studies on topics such as the development of service robots in restaurant businesses, their reflections on the future, future opportunities and the quality of chef service robots. Based on this, it is recommended to consider studies that will serve as a reference for revealing innovative opportunities that can meet future expectations in order to increase the quality of service robots in restaurant businesses. | |
| dc.identifier.doi | 10.1108/WHATT-03-2024-0058 | |
| dc.identifier.endpage | 162 | en_US |
| dc.identifier.issn | 1755-4217 | |
| dc.identifier.issue | 2 | en_US |
| dc.identifier.scopusquality | Q1 | |
| dc.identifier.startpage | 150 | en_US |
| dc.identifier.uri | http://dx.doi.org/10.1108/WHATT-03-2024-0058 | |
| dc.identifier.uri | https://hdl.handle.net/11494/5167 | |
| dc.identifier.volume | 16 | en_US |
| dc.identifier.wosquality | Q3 | |
| dc.indekslendigikaynak | Web of Science | |
| dc.indekslendigikaynak | Scopus | |
| dc.language.iso | en | en_US |
| dc.publisher | Emerald Publishing | en_US |
| dc.relation.ispartof | Worldwide Hospitality and Tourism Themes | |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.rights | info:eu-repo/semantics/embargoedAccess | en_US |
| dc.subject | AI | en_US |
| dc.subject | Restaurant Businesses | en_US |
| dc.subject | Service Robots | en_US |
| dc.subject | Systematic Review | en_US |
| dc.subject | WoS | en_US |
| dc.title | Artificial intelligence in restaurant businesses: a systematic review on service robots | en_US |
| dc.type | Article |
