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1 – 2 of 2Stanislav Ivanov and Craig Webster
The hospitality industry in developed countries is under pressure due to labor shortages and it is likely more food and beverage operations will have to be automated in the…
Abstract
Purpose
The hospitality industry in developed countries is under pressure due to labor shortages and it is likely more food and beverage operations will have to be automated in the future. This research investigates the public’s perceptions of the use of robots in food and beverage operations to learn about how the public perceives automation in food and beverage.
Design/methodology/approach
Data were collected from a survey disseminated online in 12 languages, resulting in a sample of 1,579 respondents. The data were analyzed using factor analysis and OLS regressions.
Findings
The data also reveal that generally positive attitudes toward the use of robots in tourism and hospitality is a strong indicator of positive attitudes toward the use of robots in an F&B setting. The data also illustrate that the public’s perception of appropriateness of the use of robots in F&B operations is positively related to robots’ perceived reliability, functionality and advantages compared to human employees.
Research limitations/implications
The implications illustrate that the public seems to be generally accepting robots in food and beverage operations, even considering the public’s understanding and acceptance of the limitations of such technologies.
Practical implications
The research suggests that a critical element in terms of incorporating automation into future food and beverage operations is encouraging consumers to have generally positive attitudes toward the use of robots in hospitality and tourism industries.
Originality/value
This survey is based upon the data gathered in multiple countries to learn about how individuals perceive the use of robots in food and beverage operations, illustrating the attitudes that will assist or hinder the automation of this service industry.
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Keywords
Nathalie Montargot, Andreas Kallmuenzer and Sascha Kraus
This study aims to explore how haute cuisine excellence is and can be self-represented on the websites of three-star restaurants and juxtaposed onto the websites of external…
Abstract
Purpose
This study aims to explore how haute cuisine excellence is and can be self-represented on the websites of three-star restaurants and juxtaposed onto the websites of external authoritative food guides.
Design/methodology/approach
In total, 26 French Michelin three-star restaurant websites and their reviews in the prominent Michelin and Gault and Millau dining guides were examined. This data was then processed using lexicometric software.
Findings
Five semantic universes emerged, showing that restaurants and dining guides do not emphasize the same elements of culinary excellence. While restaurant websites emphasize the charismatic leadership role of the chef through family history, professional recognition and vicarious learning, the two iconic guides are far from rating the criteria they claim to: For the Michelin Guide, criteria other than cuisine appear central. Conversely, Gault and Millau, far from its nouvelle cuisine principles advocating democratization at lower cost, insists on fine products.
Practical implications
It remains essential for restaurants to use a repertoire of cultural components and symbols, capitalize on the charismatic and architectural roles of their chef and showcase fine products that are representative of classical cuisine. Storytelling and dynamic narrative add-ons, regularly updated on large-audience social media, appear central to increasing restaurants’ perceived value, communicating innovation and attesting to their singularity and uniqueness.
Originality/value
To the best of the authors’ knowledge, this is the first empirical study to overlap the lexical perspectives of three-star restaurants and iconic guides’ websites.
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