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Service robots are increasingly prevalent in the hospitality industry. While studies have explored the concept of service robot risk awareness (SRRA) – an employee’s perception of service robots posing a threat to human labor – the impact of SRRA on robot abuse and its emotional mechanism through which it affects employees remains unclear. This research leverages emotional appraisal theory to investigate the mediating role of fear of robots in the relationship between SRRA and robot abuse. Additionally, considering the influential role of leadership in shaping emotional appraisal, this study aims to examine the moderating impact of transformational leadership.

To test the proposed model, time-lagged survey data were collected from 283 employees working under 54 leaders in 18 hotels in China. The model was analyzed using multilevel modeling in Mplus 7.3.

At the individual level, SRRA indirectly increases robot abuse through the mediation of fear of robots. However, there is a cross-level moderation: the indirect relationship is alleviated when leaders exhibit high levels of transformational leadership.

This study pioneers the concept of robot abuse in hospitality and tourism settings. It extends emotional appraisal theory by highlighting the significant mediating role played by fear of robots. Furthermore, demonstrating how transformational leadership can mitigate the effects of SRRA offers valuable insights for leadership selection and training to facilitate the successful implementation of service robots.

服务机器人在酒店业中日益普及。虽然研究已探讨了服务机器人风险意识（SRRA）的概念——即员工对服务机器人构成对人力劳动的威胁感知, 但SRRA对辱虐机器人及其对员工的情绪机制的影响仍不清楚。本研究利用情绪评估理论调查了恐惧对SRRA与机器人滥用之间关系的中介作用。此外, 考虑到领导在塑造情绪评估中的重要作用, 本研究还考察了变革型领导力的调节影响。

为了测试提出的模型, 收集了来自中国18家酒店中54位领导下的283名员工的时滞调查数据。该模型使用Mplus 7.3中的多层建模进行分析。

在个体水平上, SRRA通过恐惧对机器人的中介作用间接增加了辱虐机器人。然而, 研究发现跨层次调节变量：当领导展现出较高水平的变革型领导力时, 间接关系得到缓解。

本研究首创了服务在酒店和旅游领域的辱虐机器人行为概念。它通过突出恐惧对机器人的重要中介作用, 扩展了情绪评估理论。此外, 展示了变革型领导如何缓解SRRA的影响, 为领导选聘和培训提供了有价值的见解, 促进了服务机器人的成功实施。

Job satisfaction is essential in understanding turnover intentions. Previous studies reveal that highly educated hospitality employees generally have lower levels of job satisfaction, indicating that the antecedents of job satisfaction may be different from hospitality managers and frontline employees. This study compared the different antecedents of job satisfaction for housekeeping managers and employees.

This study used a mixed-methods approach for a two-part study. The researchers recruited housekeeping managers for the exploratory survey. The results of open-end questions helped us build a custom dictionary for the text mining of comments from Glassdoor.com. Finally, a multilinear regression of themes from housekeeping employees’ ratings on Glassdoor.com was conducted to understand the antecedents of job satisfaction for housekeeping managers and employees.

The results of the exploratory survey indicated that the housekeeping department has an urgent need for organizational support and training. The text-mining revealed organizational support impacts both managers and frontline employees, while training impacts managers more than employees. Finally, the regression analysis showed compensation, business outlook, senior management, and career opportunity impacted both groups. However, work-life balance only influenced managers.

With a large number of employees at low salaries, housekeeping departments have a higher-than-average turnover rate for lodging. This study is among the first to compare the antecedents of managers’ and frontline employees’ job satisfaction in the housekeeping department, extending Social Exchange Theory. It provides suggestions for the housekeeping department to decrease turnover intentions.

Using cognitive appraisal theory, this study aims to propose and test an integrated framework – comprising robotic service quality, robotic service authenticity, customer existential authenticity and customer revisit intention – on diners with experience using robotic technology in restaurants. The moderating role of robotic appearance is in the hypothesised relationship.

Data was gathered through a Web-based survey delivered to 428 diners who had experience using robotic services in restaurants in China. The hypotheses were analysed using a structural equation model and multi-group analysis was used to analyse the moderating effect.

The findings indicate that functional service quality positively influences robotic service authenticity and existential authenticity. However, technical service quality only affects existential authenticity, which leads to revisit intention. Robotic appearance moderated the relationship between functional service quality and service authenticity.

Restaurateurs should enhance robotic service authenticity, existential authenticity and revisit intention by improving robotic technical service collaborating with robot manufacturers and operators.

Focusing on cognitive appraisal theory, the findings serve as a starting point for investigating robotic service quality and authenticity in robotic service settings theoretically and empirically.