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The aim of this paper is to determine the relative efficacy of an e-tablet menu over the traditional paper-based menu across the parameters of order information quality, menu usability, and ordering satisfaction using customer perceptions.

Two types of data were collected: customer perceptions using an instrument comprising academically underpinned constructs and observational data that involved ordering times, logs of any customization requests, and notes gathered from interactions with restaurant staff.

Findings indicate that e-tablet menus are significantly superior to the traditional paper-based menu across all parameters. Restaurateurs should be cognizant of customization options to significantly enhance order information quality, improve customer service and boost sales.

The findings support the idea that the use of technology does help to enhance the service experience, specifically the ordering experience for the customer.

Electronic tablets have the ability to transfer greater levels of information in an interactive manner thereby enhancing the role of the menu in the merchandising of a restaurant's offerings.

Although there is evidence of the importance of restaurant menus to the success of restaurants, little is known about the influence of the use of electronic menus on the ordering experience. This study provides findings that focus on the usability of menus and their impact on the ordering experience.

The purpose of this study is to explain the impact of innovation characteristics (relative advantage, compatibility, complexity and perceived risk) and individual differences (inertia, technology anxiety, need for interaction and previous experience) on customer intentions to adopt tablet-based menus in various restaurants settings.

An experimental design was used in this study to explore tablet-based menu acceptance intentions across three restaurant settings: quick-service, midscale and upscale. A total of 415 participants were randomly assigned to one of the three scenarios describing a dining experience. Each scenario placed participants in a restaurant setting where a tablet-based menu was a part of the guests’ dining experience.

The study results indicated that out of the four innovation characteristics, compatibility and relative advantage are strong predictors of adoption intention of tablet-based menus. Among customer individual differences, technology anxiety and need for interaction were not found to have a statistically significant impact on intentions to adopt tablet-based menus. It was also found that customers dining at quick-service and midscale restaurants are more likely to adopt tablet-based menus than customers dining at upscale restaurants.

Managers in quick-service and midscale restaurants may consider investing in tablet-based menus, as customers of these restaurant types demonstrate higher adoption intentions compared to the customers of upscale dining establishments. The results of this study suggest that upscale restaurants should plan carefully before switching to table-based menus.

The findings of this study may assist restaurant managers in recognizing the importance of customer acceptance of new technologies such as tablet-based menus, which will lead to informed decisions about implementing tablet-based menus in their establishments.

Purpose: The purpose of this chapter is to review and critically evaluate robots, artificial intelligence and service automation (RAISA) applications in the restaurant industry to educate professors, graduate students, and industry professionals.

Design/methodology/approach: This chapter is a survey of applications of RAISA in restaurants. The chapter is based on the review of professional and peer-reviewed academic literature, and the industry insight section was prepared based on a 50-minute interview with Mr. Juan Higueros, Chief Operations Officer of Bear Robotics.

Findings: Various case studies presented in this chapter illustrate numerous possibilities for automation: from automating a specific function to complete automation of the front of the house (e.g., Eatsa) or back of the house (e.g., Spyce robotic kitchen). The restaurant industry has already adopted chatbots; voice-activated and biometric technologies; robots as hosts, food runners, chefs, and bartenders; tableside ordering; conveyors; and robotic food delivery.

Practical implications: The chapter presents professors and students with a detailed overview of RAISA in the restaurant industry that will be useful for educational and research purposes. Restaurant owners and managers may also benefit from reading this chapter as they will learn about the current state of technology and opportunities for RAISA implementation.

Originality/value: To the best of the authors’ knowledge, this chapter presents the first systematic and in-depth review of RAISA technologies in the restaurant industry.

This paper aims to examine a congestion situation of a certain type of restaurant in a theme park (Tokyo Disney Resort) by a simulation based on Little’s law, which is a basic principle in Queueing theory. In the restaurant, a guest (customer) lines up to order, pay and receive dishes. A problem is that even when a guest can easily find vacant tables, it takes a long time to receive dishes. Because guests can see there are vacant tables, there are many tweets of complaints. This situation is a factor to undermine customer satisfaction.

This paper proposes dedicated special menu lines only providing special set as one solution that can be realized at a low cost to reduce vacant tables. Here, if the number of special menu lines is fixed, the difference between a queue in regular lines and that in special menu lines will be big. To shorten the difference, the author proposes a technique to regulate by using feedback control (Proportional control or Fuzzy control).

The simulation result shows that the number of vacant tables decreases by about 16 per cent compared with the current situation.

This paper considers a specific restaurant, but the proposed method can be applied to the same type of restaurant in the theme park. If the restaurant in the theme park is crowded, the feedback control of the queue brings new possibilities.

本论文旨在检验主题公园（日本迪士尼）内饭店的拥堵情境。本论文采用同步模拟的方式，以等候理论的基础原则—科特尔法则为基础，来进行检验。在一家饭店中，客人（顾客）排队点餐、付款、以及拿到食物。其中问题是，即使客人能够轻松找到空桌位，而等餐的时间非常长。因为客人看到有空桌位，所以客人会有很多抱怨。这种情境会严重影响顾客满意度。

本论文提出一种特别菜单行数设计来用低成本的方式解决空桌位的问题。如果特别菜单行数是固定的，那么使用常规菜单和特别菜单所产生的排队现象会大有不同。本论文借助反馈控制（比例控制或模糊控制），提供一种调节方法以减少这种差别。

模拟结果表明空桌位的数量同现有情境相比，减少了16%.

本论文采用特定的饭店，但是提出的方法可以推广到同种类型的主题公园饭店。如果主题公园饭店人满为患，那么使用反馈控制来调价排队情况将带来新可能。

主题公园、饭店、等候理论、科特尔法则、模糊控制、比例控制

This paper aims to highlight recent resources on information literacy (IL) and library instruction, providing an introductory overview and a selected annotated bibliography of publications covering all library types.

This paper introduces and annotates English-language periodical articles, monographs, dissertations and other materials on library instruction and IL published in 2015.

This paper provides information about each source, describes the characteristics of current scholarship and highlights sources that contain either unique or significant scholarly contributions.

The information may be used by librarians and interested parties as a quick reference to literature on library instruction and IL.

Experimental design has long been used by psychology and consumer behavior researchers to examine causal effects of interventions on human responses. However, it remains underutilized in hospitality and tourism research. Furthermore, problems in design, implementation, and report of results were identified in previous hospitality and tourism publications. It is imperative to equip hospitality and tourism experimenters with sophisticated and state-of-the-art knowledge about experimental design, and to draw their attention to some crucial, but easily neglected, issues in designing the experiment and writing the experimental research paper. Given these reasons, this book chapter discusses some key issues in experimental design and provides corresponding insights related to the sections of introduction, literature review, hypothesis, method, analysis, and results in an experimental research paper, while the uniqueness of hospitality and tourism is considered. It is expected that the chapter will be useful for hospitality and tourism researchers to plan, conduct, and report their experimental studies in the future.

The purpose of this paper is to address the problems of the current facilities maintenance management (FMM) system in finding necessary information, identifying defective facilities and prioritizing maintenance work orders.

In this paper, in conjunction with building information modeling, a system is proposed to perform a preliminary inspection of each maintenance request, provide FMM staff with the location of the faulty facility and its associated details and provide recommendations for prioritizing repair work orders. Unity and Revit are used to implement the proposed system and a case study is conducted to demonstrate its effectiveness.

An augmented reality (AR)-FMM system was developed using the AR technique in this paper. This system provides the related information even if the FMM receives a problem report without facility information from the occupant and performs a preliminary inspection so that the faulty facility and the route to it are identified. In addition, a work order sequence of pending requests was provided. The visualization of the facility using AR technology has brought great convenience and ease to FMM staff.

This paper addresses the problems encountered in the current facility maintenance management system concerning AR technology.

Although restauranteurs hope to incorporate offal or variety meat, in the menu as an attempt to reduce food waste, adopting these ingredients is still challenging due to customer rejections. This study aims to propose potential persuasive sales strategies based on customers’ different information sources to increase organ meat-based menu sales for restaurateurs.

In this research, a qualitative study was conducted to identify critical factors that show persuasive effects from external, interpersonal and experiential information sources. A total of 20 in-depth expert interviews with professional chefs and restauranteurs were conducted and key persuasive service tactics were analyzed.

From their experience of persuading customers to try unusual foods, insights about how to alleviate unfamiliar food aversion were obtained. The findings of this study showed that different persuasive sales tactics can be implemented to decrease customers’ aversion to offal and offcuts on menus.

The context of offal is meaningful theoretically because it sheds light on the literature gaps related to persuasive sales strategies for food products with a negative social stigma. Practically, the findings of this study explicitly address that offal usage in restaurants can not only encourage the culinary uniqueness of a restaurant but also contribute to the reduction of food waste by foodservice operations.

This research answers the calls for more research on sustainable food sources in hospitality literature by proposing offal as a potential alternative protein source. The findings of this study can further be used to improve customer acceptance of other sustainable but unfamiliar food items.

This study aims to evaluate the usability of the augmented reality-based Evoke Education System (EES) to improve service operations in educational settings. The EES uses an animated character (Moe) to interact with children in a classroom by reproducing their teacher's movements and speech.

This study uses a quantitative approach for the system usability evaluation. The ESS was evaluated by 71 children aged 6–8 years old, from two primary schools. After interacting with the EES, they completed a system usability questionnaire and participated in a knowledge acquisition test.

The knowledge acquisition test undertaken on the initial day showed statistically significant improvements for children taught with the EES, compared to children taught through traditional teaching approaches. However, the retest nine days later was not statistically significant (as only one school participated) due to low power. This study used confirmatory factor analysis (CFA), resulting in the identification of five essential factors (likeability, interactiveness, retention, effectiveness/attractiveness and satisfaction) that contribute to the EES's usability. The comparison with existing literature shows that these factors are consistent with the definition of system usability provided by the International Organization for Standardization and current academic literature in this field.

The findings presented in this study are based on the data from only two schools. The research can be extended by involving children from a greater number of schools. Mixed methods and qualitative research approaches can be used for future research in this area to generalise the results.

This study proposes an innovative augmented reality-based education system to help teachers deliver their key messages to the children in a fun way that can potentially increase their knowledge retention.

Information and communication technologies (ICTs) are a key player in the food services and restaurants sector; thus, the aim of this work consists in studying the previous research on ICTs in food services and restaurants in the context of tourism and hospitality through a systematic literature review.

The systematic literature review is performed on full papers published in journals included in the Journal Citation Report of the WoS in the category of Hospitality, Leisure, Sport and Tourism. A total of 165 articles from 28 journals are analyzed, following different criteria, such as the research methods, perspectives, statistical techniques, geographical focus, topics, technologies, authors and universities.

The restaurant sector is more and more based on the creation of experiences and ICTs, through their multiple possibilities, can undoubtedly contribute to adding value to the simple meal and create and recreate experiences to attract and retain customers who are increasingly sophisticated and hooked on ICTs. ICTs are basic for managers taking decision at the highest level in food services and restaurants, so ICTs should not be seen as a technical tool but as an essential element for top management.

This paper examined articles from very well-known tourism and hospitality journals, leaving aside others as well as different publication formats such as books or papers presented at conferences.

A significant contribution made with this paper is the availability of a list of topics in the context of ICTs in food services and restaurants. These topics are classified into three areas (Consumers, Suppliers and Environment and Tendencies) that can serve as a future research framework. The paper also provides useful information to restaurant managers about ICTs, to researchers for their future projects and to academics for their courses.