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This chapter conceptualises a link between Industrial Revolution 4.0 (IR 4.0), big data, data science and sustainable tourism.

The author adopts a grounded theory and conceptual approach to endeavour in this exploratory research.

The outcome shows a significant rise of big data in the tourism sector under three major dimensions, i.e. business, governance and research. And, some exemplary evidence of institutions promoting the use of big data and data science for sustainable tourism has been discussed.

The conceptualised interlinkage of concepts like IR 4.0, big data, data science and sustainable development provides a valuable knowledge resource to policy-makers, researchers, businesses and students.

The gastronomy industry is one of the industries in which consumers use technology most frequently, such as robotics, artificial intelligence and automation systems. Service robots are generally defined as online programs that can act independently or under the control of a human that can carry human characteristics such as speaking, understanding and acting. This study aims to examine and evaluate the studies on service robots in the gastronomy industry regarding quantity or quality, to understand the phenomenon more comprehensively, and to determine a holistic perspective. To this end, a qualitative research approach was adopted. Document technique was used to collect data within a systematic literature review framework, and the data were analysed by descriptive analysis. According to the findings, the papers on service robots in the gastronomy industry are still in their infancy, and these studies have increasingly gained speed in the last five years.

In this chapter, a situation analysis was made on the use of technology in gastronomy, an ever-growing and exciting research area. The use of technology is essential in food production processes as well as in all sectors, and accordingly, the number of research on the subject has increased in recent years. Therefore, in the study, information is also given about trend applications today in addition to the use of technology in gastronomy. It is aimed to present the studies conducted by different disciplines together, to reveal the current situation in the light of the studies carried out on a national and international scale and to support possible future studies.

This study investigates the motivation among customers to be more loyal to online food delivery applications (OFDA) services even after the COVID-19 epidemic by using perceived service quality aspects in Sri Lanka. The data were gathered by physically distributing a self-administrated questionnaire to clients in Sri Lanka who continue to use OFDA services on platform to customer (P2C) service delivery platforms to buy food despite the COVID-19 outbreak. Multiple regression is employed to analyse 287 effective observations, and the data revealed the significant positive effect of interaction, environment, outcome, and food qualities on customer loyalty to OFDA services. In fact, there is no impact from the delivery quality on customer loyalty to OFDA services due to outsourced food delivery. The findings suggest regular improvements in attributes such as interaction, environment, outcome, and food qualities in this hyper-competitive business environment. Further, this study sets substantial facts for the interested parties to establish an exemplary delivery system and other technological advancements to have a sustainable competitive advantage and solid customer base in the long run.

In conventional discourses on sustainability, the relationship between economics and ecology is central. A number of nations' economies benefited from responsible tourism following these conferences. By supporting local businesses and attractions, ‘green’ tourism helps communities achieve their natural and cultural objectives while also preserving their limited resources. In terms of sustainable travel, Kerala was an early leader. This study looks at RT initiatives in various stages, with an emphasis on green tourism's sustainable responsible travel practises. The green economic development bottom line method was used for this descriptive research. These results highlight the difficulties inherent with RT implementation. Our review of secondary data shows that the first rollout of RT was unsuccessful, but that subsequent stages showed great promise. In order to create sustainable tourism on a worldwide scale, the study also highlights the necessity for more research in other culturally distant places.

This study attempts to identify and explicate the unique segmentation of the increasingly growing virtual reality (VR) user market based on the user experience. Consequently, it collects five hundred forty-five online survey questionnaires through the Prolific platform and deploys cluster analysis to identify mutually exclusive groups of VR users. The research variable, user experience, contains 16 indicators explained by four dimensions. As a result, this study is able to unveil three mutually exclusive markets which are labeled as (1) beginner, (2) aficionado, and (3) utilitarian. The unique features of these three groups are further compared based on their VR tour behaviors. In the conclusion section, it offers managerial implications for devising novel marketing strategies.

Purpose: The hospitality industry faces several contemporary issues and challenges that have the potential to impact its growth and development. This study aims to identify and analyse contemporary issues and challenges facing the hospitality industry, including trends, regulations, and Tech salutation.

Need for the study: The hospitality industry plays a significant role in the global economy with its diverse services, including accommodation, food and beverage, events, and tourism. However, the sector faces several contemporary issues and challenges that have the potential to impact its growth and development. This study will provide an overview of the most significant problems and challenges facing the hospitality industry today.

Methodology: The researchers used secondary data for the analysis of the chapter. The researchers reviewed journal papers, books, book chapters, government websites, handbooks, reports, internet, and official records for identification of issues and challenges in the hospitality industry.

Findings: The study identified several contemporary issues and challenges facing the hospitality industry, including the impact of technology and COVID-19 on operations and customer experience, changing consumer preferences for sustainable and ethical practices, labour shortages and retention issues, increasing competition, and changing regulatory environments.

Practical implications: The hospitality industry faces numerous contemporary issues and challenges that impact its sustainability and profitability. Industry stakeholders must understand and address these challenges to remain competitive and relevant in a rapidly changing global market. The findings of this study provide valuable insights into the contemporary issues and challenges facing the hospitality industry and suggest potential strategies for addressing these challenges.