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The purpose of this paper is to examine the relationship between power distance, collectivism and relational silence; the associations between relational silence and stress; and the mediating role of relational silence in the link between power distance, collectivism and stress.

The authors conducted a survey among 1,153 highly skilled employees using a self-administered questionnaire. The authors received 813 responses from a total of 1,153 individuals. Among the 813 responses, the authors excluded 81 due to incomplete data, and thus analyzed a total of 732 responses. The overall response rate was 63.4 percent. Confirmatory factor analysis and structural equation modeling were utilized for the analyses.

The findings suggest that power distance and collectivism induce relational silence; relational silence increases stress and mediates the associations between power distance, collectivism and stress.

The present study is the first to provide empirical evidence of a link between power distance, collectivism and relational silence; the relationship between relational silence and stress; and the role of relational silence in mediating the associations between power distance, collectivism and stress.

Receiving Michelin stars is considered an effective marketing tool and a prestigious certification in the restaurant industry. However, the direct effects of Michelin stars on restaurant performance remain unclear. To bridge this gap, this study aims to empirically validate the “Michelin effect” on the consumption values of restaurant patrons before and after receiving Michelin stars.

The data, collected from OpenTable, consist of over 160,000 reviews written for 218 restaurants, including 109 Michelin-starred (treatment group) and 109 nonstarred restaurants (control group). The authors measure perceived consumption value using the collected user-generated review data. The authors estimate fixed-effect difference-in-differences regressions to validate the Michelin effect.

Michelin stars enhance social, hedonic and service quality values, which are nonfunctional values. However, no significant effects on functional consumption values, such as economic, food quality and ambience quality values, are observed, even though Michelin stars are pure awards for kitchen performance.

Michelin stars can be an effective marketing tool for fine-dining restaurants because customers consider emotional and nonfunctional benefits such as hedonic and social values, which are more important than functional benefits such as food value. Furthermore, Michelin effects are heterogeneous depending on the number of stars awarded, price range and customers’ gastronomic involvement. These offer a strong rationale for monitoring social media, which may help managers better understand their customers and improve their performance.

This study extends the current literature on the Michelin effect by quantifying consumption values using user-generated review data. To the best of the authors’ knowledge, this study offers the first empirical evidence that directly validates the Michelin effect.

The secondary phase decreased the corrosion resistance because of the segregation of Cr and Mo. Therefore, this paper aims to study the precipitation condition and the effect of secondary phase with volume fraction on corrosion behavior.

Secondary phase precipitated approximately from 375°C to 975°C because of saturated Cr and Mo at grain boundary by growth of austenite. Therefore, heat treatment from 800°C to 1,300°C was applied to start the precipitation of the secondary phase.

The secondary phase is precipitated at 1,020°C because of segregation by heterogeneous austenite. The growth of austenite at 1,000°C needs the time to saturate the Cr and Mo at grain boundary. When the volume fraction of austenite is 56 per cent (14 min at 1,000°C), the secondary phase is precipitated with grain boundary of austenite. The secondary phase increased the current density (corrosion rate) and decreased the passivation. That is checked to the critical pitting temperature (CPT) curves. The 1 per cent volume fraction of secondary phase decreased CPT to 60°C from 71°C.

The precipitation of secondary phase not wants anyone. Casted super-duplex stainless steel (SDSS) of big size precipitates the secondary phase. This study worked the precipitation condition and the suppression conditions of secondary phase.

Manufacturers need precipitation condition to make high-performance SDSS.

The corrosion resistance of SDSS is hard the optimization because SDSS is dual-phase stainless steel. The precipitation of the secondary phase must be controlled to optimize of the corrosion resistance of SDSS. Anyone not studied the precipitation condition of secondary phase and the effect of secondary phase with volume fraction on corrosion behavior of SDSS.

This study aims to understand the theme park visitors’ perceived robotic qualities featured in four different robots, assess their robotic functions and consumers’ loyalty toward four different robotic server types.

A structured online survey of 399 respondents measured and compared consumer perceptions related to qualities and functions of robots in a theme park context and consumers’ behavioral intentions in four different robotic scenarios – anime, cartoon-like, human-like and animal-like robots in theme parks. Survey data were collected on an online platform and analyzed by SPSS.

The results showed some expected differences in robotic qualities among the different robot-type scenarios, but similar reactions overall. The findings also provided insight into the type of robots that consumers prefer and showed a little more preference toward human-like robotic servers.

The study was restricted to several robotic scenarios in North American theme parks. Future qualitative and quantitative studies should look in more detail at theme park visitors’ participation in the robotic service delivery process, the robots’ mobility and interactions with fellow visitors.

The findings can guide practitioners on robots’ looks, qualities and functionalities to consider for introducing to their patrons to create more interactive environments and experiences.

The study revealed some new knowledge about consumer expectations for robotic servers in theme parks. To the best of the authors’ knowledge, this is the first study that compares different robot types on their perceived appearance, qualities and functionality, or consumers’ behavioral tendencies in the context of theme parks.

本研究对 399 名受访者进行的结构化在线调查测量并比较了消费者对主题公园环境中机器人质量和功能的看法以及消费者的行为四种不同机器人场景中的意图——动漫、卡通、人类和主题公园中的动物机器人。调查数据由在线平台收集并通过 SPSS 进行分析。

该研究旨在了解主题公园游客感知到的四种不同机器人所具有的机器人品质, 评估它们的机器人功能, 以及消费者对四种不同机器人服务器类型的忠诚度。

结果显示, 不同机器人类型场景中机器人质量存在一些预期差异, 但总体反应相似。调查结果还提供了有关消费者偏好机器人类型的信息, 并显示出对类人机器人服务器的更多偏好。

该研究仅限于北美主题公园的几个机器人场景。未来的定性和定量研究应该更详细地研究主题公园游客参与机器人服务交付过程、机器人的移动性以及与其他游客的互动。

这些发现可以指导从业者机器人的外观、品质和功能, 以考虑将其介绍给他们的顾客, 以创造更多的互动环境和体验。

该研究揭示了一些关于消费者对主题公园机器人服务器期望的新知识。到目前为止, 还没有其他研究比较不同机器人类型的感知外观, 质量、功能或消费者在主题公园背景下的行为倾向。