The study adopted a conceptualized technological, organizational and environmental (TOE) model to empirically investigate the factors affecting hotel managers’ attitudes toward intelligent agent technology (IAT) adoption in the hotel food supply chain management (HFSCM) and their intentions for future adoption.
In-person survey was carried out in luxury hotels in Florida.
The findings indicated that merely 5.7 per cent of hotels are fully implementing IAT. Perceived benefits, reliability, quality of human resources, information intensity and market capabilities had a statistically significant positive impact on hotel managers’ attitudes. However, complexity and cost had a negative influence on hotel managers’ attitudes toward IAT adoption in the HFSCM. Managers’ attitude further positively influences their intention to adopt.
The validated model helps guide hotel decision makers who are considering IAT adoption in the HFSCM. Hotels that are seeking sources for competitive advantages would better consider the TOE factors in IAT adoption prior to making a decision.
This is the first study that examined IAT adoption in the hotel industry from a theoretical and empirical perspective. The validated model proposed for the adoption of IAT in HFSCM enriched the TOE model and the diffusion of innovations theory.
研究结果表明, 只有百分之 5.7 的酒店全面采用 IAT。感知好处 可依赖性 人力资源的质量 信息密度 市场能力等对酒店经理的态度有积极显著效果。然而, 复杂性和成本对酒店经理在HFSCM上采用IAT有负面影响。经理态度对使用意图有进一步积极影响。
本论文验证的模型对酒店决策者评估 IAT 在 HFSCM 方面的使用有着参考作用, 为了竞争优势, 酒店决策者应该考虑在决策前先考虑IAT使用的 TOE 因素。
本论文是首篇结合理论与实践, 在酒店行业检验对 IAT 使用的文章。在 HFSCM 中IAT使用的验证模型对 TOE 模型和 DOI 理论有显著意义。
酒店食品供应链管理 智能代理科技 IAT 使用 TOE 模型 酒店科技
This research was funded by the Egyptian Higher Education Ministry representing the Egyptian Government. The authors would like to thank Dr Judith Heenan and Yvonne Williams for their input in the completion of this research.
Alsetoohy, O., Ayoun, B., Arous, S., Megahed, F. and Nabil, G. (2019), "Intelligent agent technology: what affects its adoption in hotel food supply chain management?", Journal of Hospitality and Tourism Technology, Vol. 10 No. 3, pp. 286-310. https://doi.org/10.1108/JHTT-01-2018-0005
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