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Статті в журналах з теми "Restaurant robotic services"
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.
Повний текст джерелаGarcia-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.
Повний текст джерелаLu, 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.
Повний текст джерелаZemke, 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.
Повний текст джерелаSmirnov, 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.
Повний текст джерелаwriter, 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.
Повний текст джерелаNoone, 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.
Повний текст джерелаYigitcanlar, 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.
Повний текст джерелаChuah, 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.
Повний текст джерелаWong, 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.
Повний текст джерелаДисертації з теми "Restaurant robotic services"
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.
Повний текст джерела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.
Частини книг з теми "Restaurant robotic services"
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.
Повний текст джерелаMishra, 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.
Повний текст джерелаMishra, 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.
Повний текст джерелаBerezina, 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.
Повний текст джерелаТези доповідей конференцій з теми "Restaurant robotic services"
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.
Повний текст джерелаW 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.
Повний текст джерелаZhang, 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.
Повний текст джерелаKim, 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.
Повний текст джерелаKim, 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.
Повний текст джерелаMohamed, 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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