Relevant bibliographies by topics / Restaurant robotic services

Academic literature on the topic 'Restaurant robotic services'

Author: Grafiati
Published: 10 December 2022
Last updated: 28 January 2023

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Journal articles on the topic "Restaurant robotic services"

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Neilenko, Sergii, and Valentyna Rusavska. "Implementation of Artificial Intelligence in Restaurants." Restaurant and hotel consulting. Innovations 4, no. 1 (June 22, 2021): 73–86. http://dx.doi.org/10.31866/2616-7468.4.1.2021.234831.

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The topicality. In recent years, there has been a need to study the artificial intelligence use for the operation of restaurants, as in Ukraine (and in most countries) there is no such experience. The use of artificial intelligence systems customer-to-customer and item-to-item will ensure the quality of food delivery sites, which will allow you to analyze the order of the guest and identify the patterns of his preferences thus, automatically ask him to choose a certain set, dish and successful additions to the order, which will increase the average check, or choose new establishments that will help them enter the market of restaurant services. Purpose and methods. The purpose of the study is to analyze the current state, determine the prospects for the application of existing robotic technologies in the technological process of restaurants and develop a robotization scheme of the technological process of restaurants such as salad bar. Methods are in the course of research the methods of logical generalization concerning development of the robotization scheme of technological process which were carried out by means of the computer ArchiCaD program were applied. Results. The problem of introduction and the artificial intelligence use are studied by scientists and researchers in various fields of science. Considering their scientific works, it can be noted that artificial intelligence is already actively used for the manufacture of culinary products in foreign restaurants. There are known examples of the use of barista robots, pizza robots, salad maker robots, burger maker robots, etc. The study developed the robotization scheme of the technological process of salad bar, consisting of three stages. The first stage is the service of visitors in the shopping area, where the selection of the order, payment through the terminal and the subsequent automatic receipt of culinary products and beverages. The second stage is the preparation of semi-finished products in the procurement area. This process is controlled by a chef-operator, who controls the required number of semi-finished products and cleans and cuts vegetables, fruits, meat and fish products using machines for cleaning and slicing culinary products. The program provides for the analysis of the balance and the required number of semi-finished products and the choice of components for the preparation of salads with artificial intelligence. The third stage is the automatic preparation of salad in the pre-cooking production area. The artificial intelligence placed in the system analyzes the guest’s order and activates the containers with the necessary ingredients, mixes them and unloads them into a container covered with a plastic lid, and the robot stamping element leaves the order number on the lid. The proposed scheme provides for compliance with sanitary and hygienic standards for institutions of this type. With the developed system of production activities, the required number of employees will be 5 people: cleaner in the trade area, dishwasher, tray packer, cook-operator of the pre-cooking area and system administrator of artificial intelligence. Conclusions and discussions. The authors analyze the current state, identify prospects for the application of existing robotic technologies in the technological process of restaurants and developed a robotization scheme of the technological process on the example of a salad bar. The developed scheme consists of three stages: service of visitors, preparation of semi-finished products and automatic preparation of finished goods. It is assumed that the implementation of the developed system will speed up the process of customer service, reduce the area of production facilities and, accordingly, increase the restaurant turnover.
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Garcia-Haro, Juan Miguel, Edwin Daniel Oña, Juan Hernandez-Vicen, Santiago Martinez, and Carlos Balaguer. "Service Robots in Catering Applications: A Review and Future Challenges." Electronics 10, no. 1 (December 30, 2020): 47. http://dx.doi.org/10.3390/electronics10010047.

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“Hello, I’m the TERMINATOR, and I’ll be your server today”. Diners might soon be feeling this greeting, with Optimus Prime in the kitchen and Wall-E then sending your order to C-3PO. In our daily lives, a version of that future is already showing up. Robotics companies are designing robots to handle tasks, including serving, interacting, collaborating, and helping. These service robots are intended to coexist with humans and engage in relationships that lead them to a better quality of life in our society. Their constant evolution and the arising of new challenges lead to an update of the existing systems. This update provides a generic vision of two questions: the advance of service robots, and more importantly, how these robots are applied in society (professional and personal) based on the market application. In this update, a new category is proposed: catering robotics. This proposal is based on the technological advances that generate new multidisciplinary application fields and challenges. Waiter robots is an example of the catering robotics. These robotic platforms might have social capacities to interact with the consumer and other robots, and at the same time, might have physical skills to perform complex tasks in professional environments such as restaurants. This paper explains the guidelines to develop a waiter robot, considering aspects such as architecture, interaction, planning, and execution.
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Lu, Lu, Pei Zhang, and Tingting (Christina) Zhang. "Leveraging “human-likeness” of robotic service at restaurants." International Journal of Hospitality Management 94 (April 2021): 102823. http://dx.doi.org/10.1016/j.ijhm.2020.102823.

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Zemke, Dina Marie V., Jason Tang, Carola Raab, and Jungsun Kim. "How To Build a Better Robot . . . for Quick-Service Restaurants." Journal of Hospitality & Tourism Research 44, no. 8 (August 5, 2020): 1235–69. http://dx.doi.org/10.1177/1096348020946383.

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Hospitality firms are exploring opportunities to incorporate innovative technologies, such as robotics, into their operations. This qualitative study used focus groups to investigate diner perspectives on issues related to using robot technology in quick-service restaurant (QSR) operations. QSR guests have major concerns regarding the societal impact of robotics entering the realm of QSR operations; the cleanliness and food safety of robot technology; and communication quality, especially voice recognition, from both native and nonnative English speakers. Participants also offered opinions about the functionality and physical appearance of robots, the value of the “human touch,” and devised creative solutions for deploying this technology. Surprisingly, few differences in attitudes and perceptions were found between age groups, and the participants were highly ambivalent about the technology. Future research may consider further exploration of robot applications in other restaurant segments, using quantitative methods with a larger sample.
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Smirnov, Petr. "Design and architecture solutions for service robot waiter with a specialized system of payload stabilization." Robotics and Technical Cybernetics 9, no. 2 (June 30, 2021): 151–60. http://dx.doi.org/10.31776/rtcj.9210.

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Application of robotic devices in subject domains, where monotonous routines have to be performed promptly and accurately, is a relevant problem, particularly in complicated epidemiological situations. In this paper the design of robot waiters is analyzed and a design is proposed for stabilization of payload during delivering. Common applied problems in the robotic service domain are associated with the need to use such robots on mostly even, flat surfaces or with the arrangement of special structures that simplify the movement of a robotic device along a given route. The proposed solution potentially provides for cheaper, simpler and more optimized application of the robotic device indoors, inside the restraunt due to the developed buffer mechanism and the system of gyroscopic stabilization of the trays, as well as the implemented control system based on the PID controller and the PWM generator, which ensures the smooth movement of the robot (from the starting point to the destination point). Based on the proposed solution, we get a fully functional robotic device that does not require additional investments in the reconstruction of the restaurant premises, completely replaces the waiter when delivering food and drinks to the client's table, and also attracts new customers due to its novelty and practicality.
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writer, JRM staff. "Sushi Robot: Robotic Technology that Supports Food Culture – Suzumo Machinery Co., Ltd. –." Journal of Robotics and Mechatronics 26, no. 6 (December 20, 2014): 809–10. http://dx.doi.org/10.20965/jrm.2014.p0809.

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The sushi robot (Fig. 1) developed in 1981 by Suzumo Machinery Co., Ltd., headquartered in Tokyo and founded in 1961, is the world’s first robot to form sushi rice balls (shari-tama). Hand-rolled sushi, a traditional Japanese dish invented during the Edo period (1603–1867), was originally expensive and served only on special occasions made by sushi chefs who had undergone long years of training. The sushi robot broke the convention of requiring experienced sushi chefs by automating sushi making and enabling those who were comparatively unskilled to make sushi. It cut labor costs,1 which were higher than those for other types of food services, and helped make sushi more accessible to the general public. Sushi robots are now widely used, e.g., in supermarkets and conveyor-belt sushi restaurants, making it possible for anyone to serve sushi economically.
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Noone, Breffni M., and R. Craig Coulter. "Applying Modern Robotics Technologies to Demand Prediction and Production Management in the Quick-Service Restaurant Sector." Cornell Hospitality Quarterly 53, no. 2 (February 17, 2012): 122–33. http://dx.doi.org/10.1177/1938965511434112.

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Yigitcanlar, Tan, and Federico Cugurullo. "The Sustainability of Artificial Intelligence: An Urbanistic Viewpoint from the Lens of Smart and Sustainable Cities." Sustainability 12, no. 20 (October 15, 2020): 8548. http://dx.doi.org/10.3390/su12208548.

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The popularity and application of artificial intelligence (AI) are increasing rapidly all around the world—where, in simple terms, AI is a technology which mimics the behaviors commonly associated with human intelligence. Today, various AI applications are being used in areas ranging from marketing to banking and finance, from agriculture to healthcare and security, from space exploration to robotics and transport, and from chatbots to artificial creativity and manufacturing. More recently, AI applications have also started to become an integral part of many urban services. Urban artificial intelligences manage the transport systems of cities, run restaurants and shops where every day urbanity is expressed, repair urban infrastructure, and govern multiple urban domains such as traffic, air quality monitoring, garbage collection, and energy. In the age of uncertainty and complexity that is upon us, the increasing adoption of AI is expected to continue, and so its impact on the sustainability of our cities. This viewpoint explores and questions the sustainability of AI from the lens of smart and sustainable cities, and generates insights into emerging urban artificial intelligences and the potential symbiosis between AI and a smart and sustainable urbanism. In terms of methodology, this viewpoint deploys a thorough review of the current status of AI and smart and sustainable cities literature, research, developments, trends, and applications. In so doing, it contributes to existing academic debates in the fields of smart and sustainable cities and AI. In addition, by shedding light on the uptake of AI in cities, the viewpoint seeks to help urban policymakers, planners, and citizens make informed decisions about a sustainable adoption of AI.
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Chuah, Stephanie Hui-Wen, Siriprapha Jitanugoon, Pittinun Puntha, and Eugene Cheng-Xi Aw. "You don’t have to tip the human waiters anymore, but… Unveiling factors that influence consumers’ willingness to pay a price premium for robotic restaurants." International Journal of Contemporary Hospitality Management, May 17, 2022. http://dx.doi.org/10.1108/ijchm-08-2021-1023.

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Purpose This study aims to simultaneously examine the influence of demographic, psychographic and situational factors on consumers’ willingness to pay a price premium (WTPp) for robotic restaurants and to profile market segments based on consumers’ WTPp levels (positive, neutral and negative). Design/methodology/approach Using an online survey, the data were gathered from a sample of 897 Thai consumers who had dined at a robotic restaurant in the past 12 months. Structural equation modeling, chi-square tests and the one-way analysis of variance were used for data analysis. Findings Demographic (gender, age, income and marital status), psychographic (perceived advantages/disadvantages, personal innovativeness and personality traits) and situational factors (perceived health risk and self-protection behavior) significantly influence consumers’ WTPp for robotic restaurants. The positive price premium group differs significantly from the neutral and negative price premium groups in terms of demographic, psychographic and situational profiles. Practical implications The findings of this study help restaurateurs target the correct customers and set up appropriate price fences to safeguard profits and maximize return on investment. Originality/value This study contributes to the literature on technology-based services and hospitality by heeding the calls made by Ivanov and Webster (2021) and providing much-needed empirical evidence of possible changes in consumers’ WTPp for robot-delivered services in restaurants due to COVID-19.
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Wong, IpKin Anthony, Jingwen Huang, Zhiwei (CJ) Lin, and Haoyue Jiao. "Smart dining, smart restaurant, and smart service quality (SSQ)." International Journal of Contemporary Hospitality Management, April 7, 2022. http://dx.doi.org/10.1108/ijchm-10-2021-1207.

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Purpose Have you been to a smart restaurant, and how were its services? A common limitation of hospitality studies stems from the lack of research on how service quality is shaped within smart technology. This study aims to fill this literature void not merely to reiterate the importance of technology but also to recast service quality through the lens of information technology. It synthesizes the 5-S model of smart service quality (AKA SSQ) as a new conceptualization of service quality application in smart hospitality contexts such as smart restaurants. Design/methodology/approach This study undertook a qualitative research design based on theoretical synthesis from service quality, information technology and attention restoration. Drawing from online review comments and semistructured interviews from smart restaurants, the authors improvised the SSQ model to identify the essence of smart service in smart dining establishments. Findings “5-S” reflects an extension of the literature to denote a new SSQ abstraction pertinent to s-servicescape, s-assurance, s-responsiveness, s-reliability and s-empathy. A nomological network was posited to better understand the importance of smart design and consequence of SSQ. Research limitations/implications The emergence of smart dining gives rise to smart restaurants, which puts technology at center stage. As consumers are becoming increasingly comfortable with self-service technology, auto-payment and ordering systems and robotic services, technology in foodservice will continue to play an essential role to better serve diners. Geared with advanced innovations and intelligent devices, smart restaurants are now more than mere eateries. It is a trend and a lifestyle. Originality/value This novel SSQ concept adds new nuances to the literature by acknowledging the technological essence in today’s hospitality industry. By integrating smart technology into the service quality paradigm, the authors are able to observe several interesting behaviors exhibited during smart dining, including tech-induced restoration, which opens a new avenue to understand how attention restoration could be attained through immersion in a technologically advanced setting. By synthesizing theoretical essence from service quality, attention restoration and information technology, the authors are able to create a new dialog that should warrant a forum of discussion in future studies.
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Dissertations / Theses on the topic "Restaurant robotic services"

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Chen, Xi-Sheng, and 陳希聖. "Development of Dual Robotic Arm System for Restaurant Service Robots." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/72962854032318554916.

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碩士
國立勤益科技大學
電子工程系
102
The thesis mainly develops a robotic arm system which applies to restaurant service-oriented robots. With vision systems, it can operate control of equations of motion and generation of locus on coordinate captured by vision systems to make robotic arm achieve required position. And it conducts action of gripping plates or lifting tables, and by voice systems to control robotic arms. Equations of motion in the study use LabView of PC to calculate, including forward kinematics, inverse kinematics, and generation of locus. Before solving kinematics, it must create a D-H parameter table. With forward kinematics, it can calculate coordinate of end of robotic arm from each axis of motor angle. And with inverse kinematics, it can derive coordinate of end of robotic arm to required rotating angle of each axis of motors. Integrating forward kinematics with inverse kinematics, it can make robotic arm achieve to required position stably. In addition, it makes use of equations of locus generating, between starting point and end point, set a few points of motor on position, speed, and interpolation; and it conducts acceleration each point of motor on position, speed, and interpolation. In that way, it can generate complete path planning. In generating of locus, it leaves LabView obstacle coordinates which are needed to keep away from. Conducting acceleration each point of motor on position, speed, and interpolation as generating of locus, it adds the coordinates as restrictions to attain effect of avoid the obstacles.
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Book chapters on the topic "Restaurant robotic services"

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Saveliev, Anton, Irina Vatamaniuk, Maksim Letenkov, and Roman Lakolev. "Cyber-Physical System for Automated Service of Restaurant Visitors in Conditions of Mandatory Wearing of Masks." In Robotics for Pandemics, 63–84. Boca Raton: Chapman and Hall/CRC, 2021. http://dx.doi.org/10.1201/9781003195061-3.

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Mishra, Neelima, Dinesh Goyal, and Ahmed A. Elngar. "IoT Impact and Challenges on Robotic Waiters in Automation of Restaurants and Hotels." In Handbook of Research on the Internet of Things Applications in Robotics and Automation, 106–24. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-5225-9574-8.ch005.

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In China and Japan robots are used to serve in restaurants to serve or to just greet the customer. In restaurants robots need to understand the environment and make decisions accordingly, like changing the route if it finds any obstacle in between. To have this capability of making decisions and behaving like humans, robots need information from different sources from which they can understand the change in environment, position of other robots, and also the path to the destination. This can be done by integrating robots with IoT technology that allow the enhancement in the capabilities in robotic waiter. IoT also helps in monitoring the working parts of robots and movements. This chapter aims to discuss the real-time challenges and impact of IoT on robotics services in restaurants and hotels.
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Mishra, Neelima, Dinesh Goyal, and Ahmed A. Elngar. "IoT Impact and Challenges on Robotic Waiters in Automation of Restaurants and Hotels." In Research Anthology on Cross-Disciplinary Designs and Applications of Automation, 171–89. IGI Global, 2022. http://dx.doi.org/10.4018/978-1-6684-3694-3.ch010.

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In China and Japan robots are used to serve in restaurants to serve or to just greet the customer. In restaurants robots need to understand the environment and make decisions accordingly, like changing the route if it finds any obstacle in between. To have this capability of making decisions and behaving like humans, robots need information from different sources from which they can understand the change in environment, position of other robots, and also the path to the destination. This can be done by integrating robots with IoT technology that allow the enhancement in the capabilities in robotic waiter. IoT also helps in monitoring the working parts of robots and movements. This chapter aims to discuss the real-time challenges and impact of IoT on robotics services in restaurants and hotels.
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Berezina, Katerina, Olena Ciftci, and Cihan Cobanoglu. "Robots, Artificial Intelligence, and Service Automation in Restaurants." In Robots, Artificial Intelligence, and Service Automation in Travel, Tourism and Hospitality, 185–219. Emerald Publishing Limited, 2019. http://dx.doi.org/10.1108/978-1-78756-687-320191010.

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Conference papers on the topic "Restaurant robotic services"

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He, Zih-Ling, Jui-Hung Cheng, Jia-Hong Shen, and Yu-Xuan Hsueh. "Improvement of Robot Service Route." In Intelligent Human Systems Integration (IHSI 2022) Integrating People and Intelligent Systems. AHFE International, 2022. http://dx.doi.org/10.54941/ahfe100970.

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With the development of intelligent robots in modern society, the application of robots has speedily spread from industry to service industry and enhance the quality and convenience of life. However, when practically applied in restaurants or coffee shops, it is easy to meet problems, including overlong delivery time, wrong location, challenging setting, etc. Most service robots adopt SLAM technology, which is for localization and map construction simultaneously. This research explores optimizing the service robot's time and space axis parameters using ZENBO Robot in experiments. Furthermore, through 6σ architecture to refine by the Taguchi method to optimize SLAM technology and the time axis parameter of the user interface. In the actual use situation, experiments with other impact factors to improve UI/UX problems to make the service robot minimize error when advancing. After improvement, the UI/UX of the service robot has improved. Moreover, the delivery time is improved by 47%, accuracy and stability are improved by 65%, and it provided users with simplified setting steps and the environment's best parameters. This research proves that using the Taguchi method can effectively improve the performance of service robots in actual applications.
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W Ab Rahman, N. Alia Fahada, Monizaihasra Mohamed, and Farizah Sulong. "SERVICE ROBOT ADOPTION AMONG EMPLOYEES: A CULTURAL PERSPECTIVE." In GLOBAL TOURISM CONFERENCE 2021. PENERBIT UMT, 2021. http://dx.doi.org/10.46754/gtc.2021.11.006.

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This study examines the adoption of service robots by fast-food restaurant employees. Adopting the Unified Theory of Acceptance and Use of Technology (UTAUT), this study proposes four determinants of intention to use: performance expectancy (PE), effort expectancy (EE), social influence (SI) and facilitating conditions (FC). The role of culture was also considered to examine its role in moderating the influencing factors. The data was collected from Malaysian fast-food restaurant employees and analysed using the Statistical Package for Social Sciences (SPSS) and the Smart-PLS software. The findings showed that intention to use service robots is primarily influenced by performance expectancy and social influence. Additionally, culture also has a significant effect as moderating factor on the relationship between social influence and intention to use service robots in a fast-food restaurant setting. Lastly, a discussion on the contributions and implications are presented.
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Zhang, Jinglin, Yongsheng Ou, Guolai Jiang, and Yimin Zhou. "An approach to restaurant service robot SLAM." In 2016 IEEE International Conference on Robotics and Biomimetics (ROBIO). IEEE, 2016. http://dx.doi.org/10.1109/robio.2016.7866643.

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Kim, Min-Gyu, Heeyoon Yoon, Juhyun Kim, Jungjun Kim, Dong-Seop Sohn, and Kyungho Kim. "Investigating Frontline Service Employees to Identify Behavioral Goals of Restaurant Service Robot: An Exploratory Study." In 2021 18th International Conference on Ubiquitous Robots (UR). IEEE, 2021. http://dx.doi.org/10.1109/ur52253.2021.9494675.

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Kim, Min-Gyu, Minjung Park, Juhyun Kim, Yong-Seoup Kwon, Dong-Seop Sohn, Heeyoon Yoon, and Kap-Ho Seo. "On the Common and Different Expectations on Robot Service in Restaurant between Customers and Employees." In HRI '21: ACM/IEEE International Conference on Human-Robot Interaction. New York, NY, USA: ACM, 2021. http://dx.doi.org/10.1145/3434074.3447172.

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Mohamed, Monizaihasra, N. Alia Fahada W Ab Rahman, and Farizah Sulong. "TOWARDS AN UNDERSTANDING OF EMPLOYEES’ INTENTION TO USE ROBOTS." In GLOBAL TOURISM CONFERENCE 2021. PENERBIT UMT, 2021. http://dx.doi.org/10.46754/gtc.2021.11.001.

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The goal of this study is to investigate the underlying factors that influence an employees’ decision to use robots at work. The Unified Theory of Acceptance and Use of Technology (UTAUT) was used in this study. This theory assumes that people’s actual behaviour and willingness to utilise technology is influenced by four underlying elements, namely performance expectancy (PE), effort expectancy (EE), social influence (SI) and facilitating conditions (FC). Based on this assumption, the specific objective of this study is to investigate the relationship between these factors and a fast-food restaurants employees’ intent to use robots at work. The role of gender as a moderator in each of these interactions was also considered in this study. Based on data acquired from an online survey, the stated hypotheses were tested using the Partial Least Square (PLS) approach. The findings revealed that performance expectancy and social influence enhances an employees’ intention to use robots at work. It also showed that there was no moderation effect in the proposed model. This study presents empirical facts and direction to managers in the fast-food industry in Malaysia, researchers and practitioners regarding the adoption of robots or technology-based services at work. Theoretical advances as well as prospective research directions are also explored.
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