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- Akiskali, Turkan, et al.
(författare)
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Service robots in the hospitality industry : A state-of-the-art literature review
- 2022
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Ingår i: Tourism, Hospitality and Culture 4.0: shifting towards the metaverse. - Milano : McGraw-Hill. - 9788838657566 ; , s. 75-96
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Bokkapitel (refereegranskat)abstract
- This chapter presents a state-of-the-art literature review of past research on service robots in the hospitality sector. Data collection took place between October 2021 and March 2022. The sample is made up of articles that have been published since 2017, which is the earliest research that is available. The dataset (Akiskali et al., 2022) included fifty-nine articles retrieved from the Web of Science, Google Scholar, and Scopus databases. Analysis followed the micro-classification of the retrieved articles into three categories based on their focus of study: service robots' relationships with (1) customers, (2) employees, and (3) firms. Results and conclusions provide an overview of the existing literature and suggest directions for the future.
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- Makul, Sinem, et al.
(författare)
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Navigating the New Norm in Restaurants : To continue (or not) with the QR-code Menus
- 2023
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Ingår i: Presented at AIRSI2023: The Metaverse Conference, Zaragoza, Spain, May 15-17, 2023. - University of Zaragoza, Spain.
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Konferensbidrag (refereegranskat)abstract
- This study investigates the reasons why restaurant managers in the Antalya region, a Mediterranean tourist hub, reverted to traditional print menus after initially transitioning to QR-code menus due to the COVID-19 pandemic. Restaurant menus are essential tools for directing customers' attention to profitable food services and are part of the restaurant's atmosphere, which impacts perceived quality. While technology has been used to enhance the restaurant atmosphere and increase revenues, the pandemic accelerated the adoption of digital menus, which were seen as more sanitary. However, some restaurants decided to revert to traditional print menus despite their cost, environmental impact, and unsanitary nature. The study uses a comparative case study design and qualitative methods to identify the motivators and barriers to the use of digital menus in the food and beverage industry and inform policymakers and decision-makers on possible approaches to environmentally friendly, healthy, and cost-effective solutions.
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- Ozturkcan, Selcen, Associate Professor, 1977-, et al.
(författare)
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A sustainable solution for the hospitality industry : The QR code menus
- 2023
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Ingår i: Journal of Information Technology Teaching Cases. - : Sage Publications. - 2043-8869.
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Tidskriftsartikel (refereegranskat)abstract
- This case presents a study of how QR code menus have emerged as a popular and sustainable solution for the hospitality industry in the wake of the COVID-19 pandemic. The case explores the environmental benefits of QR code menus in the restaurant industry by drawing on existing literature and examining how QR code menus can reduce paper waste, lower carbon footprint, and promote sustainable practices. The case also discusses how QR code menus contribute to several United Nations Sustainable Development Goals (SDGs), such as SDG 12 (Responsible Consumption and Production), SDG 13 (Climate Action), and SDG 17 (Partnerships for the Goals). The case concludes that QR code menus offer various benefits for restaurants and customers, such as reducing waste, enhancing customer experience, supporting local and organic food producers, and promoting responsible consumption and production. The case also suggests that QR code menus are not only a digital transformation tool but also a step towards creating a more eco-friendly and resilient restaurant industry.
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