Robots as restaurant employees - A double-barrelled detective story
| dc.contributor.author | Seyitoğlu, Faruk | |
| dc.contributor.author | Ivanov, Stanislav | |
| dc.contributor.author | Atsız, Ozan | |
| dc.contributor.author | Çifçi, İbrahim | |
| dc.date.accessioned | 2021-10-26T11:14:30Z | |
| dc.date.available | 2021-10-26T11:14:30Z | |
| dc.date.issued | 2021 | |
| dc.description.abstract | The paper evaluates the perceptions of Turkish restaurant managers and customers towards service robots. The sample includes 26 managers and 32 customers. Data were collected through semi-structured interviews. The findings reveal that robots are suitable for dirty, dull, dangerous and repetitive tasks. Customers have mostly positive attitudes towards robots while managers – mostly negative. However, respondents agree that robots improve service quality. A mixed service delivery system based on human-robot collaboration is perceived as the most appropriate. Customers are willing to pay more for the robotic service experience. Theoretical and managerial implications are discussed as well. | en_US |
| dc.identifier.citation | Seyitoğlu, F., Ivanov, S., Atsız, O., & Çifçi, İ. (2021). Robots as restaurant employees - A double-barrelled detective story. In Technology in Society (Vol. 67, p. 101779). Elsevier BV. https://doi.org/10.1016/j.techsoc.2021.101779 | en_US |
| dc.identifier.doi | 10.1016/j.techsoc.2021.101779 | |
| dc.identifier.issn | 0160-791X | |
| dc.identifier.issn | 1879-3274 | |
| dc.identifier.scopus | 2-s2.0-85116936162 | |
| dc.identifier.uri | https://doi.org/10.1016/j.techsoc.2021.101779 | |
| dc.identifier.uri | https://www.scopus.com/record/display.uri?eid=2-s2.0-85116936162&origin=SingleRecordEmailAlert&dgcid=raven_sc_affil_en_us_email&txGid=6fa6884f6e3f4eb0c9ca7ce8c62d1632 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12514/2906 | |
| dc.identifier.uri | https://www.webofscience.com/wos/woscc/full-record/WOS:000711391800021?AlertId=d383397b-4355-449e-9419-70f9e0e77c15&SID=D4Z55DDS63v2W2rYQCf | |
| dc.language.iso | en | en_US |
| dc.publisher | Elsevier | en_US |
| dc.relation.ispartof | Technology in Society | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.subject | Demand-side perspective; Restaurants; Service robots; Supply-side perspective; Turkey | en_US |
| dc.subject | Restaurants | |
| dc.subject | Demand-Side Perspective | |
| dc.subject | Supply-Side Perspective | |
| dc.subject | Service Robots | |
| dc.subject | Turkey | |
| dc.title | Robots as restaurant employees - A double-barrelled detective story | en_US |
| dc.type | Article | en_US |
| dspace.entity.type | Publication | |
| gdc.author.id | 0000-0002-7859-6006 | |
| gdc.author.id | Atsız, Ozan/0000-0003-2962-1903 | |
| gdc.author.id | Cifci, Ibrahim/0000-0001-7469-1906 | |
| gdc.author.id | Ivanov, Stanislav/0000-0002-6851-5823 | |
| gdc.author.scopusid | 57195758037 | |
| gdc.author.scopusid | 19337727400 | |
| gdc.author.scopusid | 57192419029 | |
| gdc.author.scopusid | 56433412400 | |
| gdc.author.wosid | Cifci, Ibrahim/AAD-6080-2020 | |
| gdc.author.wosid | Ivanov, Stanislav/D-7692-2012 | |
| gdc.author.wosid | Seyitoğlu, Faruk/KRP-5716-2024 | |
| gdc.author.wosid | Atsız, Ozan/ABC-1983-2020 | |
| gdc.bip.impulseclass | C3 | |
| gdc.bip.influenceclass | C4 | |
| gdc.bip.popularityclass | C3 | |
| gdc.coar.access | metadata only access | |
| gdc.coar.type | text::journal::journal article | |
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| gdc.description.department | MAÜ, Fakülteler, Turizm Fakültesi, Turizm Rehberliği Bölümü | en_US |
| gdc.description.departmenttemp | [Seyitoglu, Faruk] Mardin Artuklu Univ, Fac Tourism, TR-47080 Artuklu, Mardin, Turkey; [Seyitoglu, Faruk] Univ Aveiro, Dept Econ Management Ind Engn & Tourism, Res Unit Governance Competitiveness & Publ Polici, P-3810193 Aveiro, Portugal; [Ivanov, Stanislav] Varna Univ Management, 13A Oborishte Str, Varna 9000, Bulgaria; [Ivanov, Stanislav] Zangador Res Inst, Varna 9010, Bulgaria; [Atsiz, Ozan] Yozgat Bozok Univ, Fac Tourism Gastron & Culinary Arts, TR-66200 Azizli, Yozgat, Turkey; [Cifci, Ibrahim] Istanbul Univ, Fac Econ, Dept Tourism Management, Istanbul, Turkey | |
| gdc.description.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| gdc.description.scopusquality | Q1 | |
| gdc.description.volume | 67 | en_US |
| gdc.description.woscitationindex | Social Science Citation Index | |
| gdc.description.wosquality | Q1 | |
| gdc.identifier.openalex | W3206936696 | |
| gdc.identifier.wos | WOS:000711391800021 | |
| gdc.index.type | WoS | en_US |
| gdc.index.type | Scopus | en_US |
| gdc.oaire.diamondjournal | false | |
| gdc.oaire.impulse | 44.0 | |
| gdc.oaire.influence | 4.4417248E-9 | |
| gdc.oaire.isgreen | false | |
| gdc.oaire.keywords | Restaurants | |
| gdc.oaire.keywords | Service robots | |
| gdc.oaire.keywords | Demand-side perspective; Restaurants; Service robots; Supply-side perspective; Turkey | |
| gdc.oaire.keywords | Demand-side perspectiveTurkey | |
| gdc.oaire.keywords | Supply-side perspective | |
| gdc.oaire.popularity | 5.0504177E-8 | |
| gdc.oaire.publicfunded | false | |
| gdc.oaire.sciencefields | 0502 economics and business | |
| gdc.oaire.sciencefields | 05 social sciences | |
| gdc.openalex.collaboration | International | |
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| gdc.openalex.toppercent | TOP 10% | |
| gdc.opencitations.count | 52 | |
| gdc.plumx.crossrefcites | 63 | |
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| gdc.scopus.citedcount | 71 | |
| gdc.virtual.author | Seyitoğlu, Faruk | |
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