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Article
Publication date: 31 July 2023

Ahmet Bulent Ozturk, Abraham Pizam, Ahmet Hacikara, Qingxiang An, Suja Chaulagain, Adela Balderas-Cejudo, Dimitrios Buhalis, Galia Fuchs, Tadayuki Hara, Jessica Vieira de Souza Meira, Raquel García Revilla, Deepa Sethi, Ye Shen and Olimpia State

This study aims to investigate the effects of hotel customers’ perceived utilitarian and hedonic values on their intention to use service robots. In addition, the influences of…

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Abstract

Purpose

This study aims to investigate the effects of hotel customers’ perceived utilitarian and hedonic values on their intention to use service robots. In addition, the influences of innovativeness, ease of use and compatibility on hotel customers’ perceived utilitarian and hedonic values were examined.

Design/methodology/approach

The data of the current study was collected from 11 countries including the USA, UK, Turkey, Spain, Romania, Japan, Israel, India, Greece, Canada and Brazil. A structural equation modeling was used to test the study hypotheses.

Findings

The results indicated that hotel customers’ intention to use service robots was positively influenced by their utilitarian and hedonic value perceptions. In addition, customers’ perceptions of robots’ ease of use and compatibility had a positive impact on their perceived utilitarian and hedonic values.

Originality/value

The findings of the current study provide unique contributions in the context of hospitality robotics technology adoption literature. In addition, this study provides valuable insights and novel opportunities for hospitality decision-makers to capitalize on, as they strive to strategize the integration of robot-based services into their operations.

研究目的

本研究调查了酒店顾客感知功能性价值和享乐性价值对服务机器人使用意向的影响。此外, 本研究考察了创新性、易用性和兼容性对酒店顾客感知功能性价值和享乐性价值的影响。

设计/方法

本研究的数据来自美国、英国、土耳其、西班牙、罗马尼亚、日本、以色列、印度、希腊、加拿大和巴西等十一个国家, 采用结构方程模型(SEM)对研究假设进行测试。

研究结果

结果表明, 酒店顾客使用服务机器人的意向受到他们对功能性价值和享乐性价值的感知的积极影响。此外, 机器人易用性和兼容性对功能性价值和享乐性价值有积极影响。

创新性/价值

本研究的发现对酒店行业机器人技术应用文献提供了独特的贡献。此外, 本研究为酒店业的决策者提供了宝贵的见解和新机遇, 使他们能够在将机器人服务的优势整合到酒店运营中。

Article
Publication date: 22 August 2023

Minrong Wu and Fangbin Qiao

The purpose of this paper is to examine the dynamic of consumers' perceptions of GM food and explore whether their knowledge of GM technology is associated with a significant…

Abstract

Purpose

The purpose of this paper is to examine the dynamic of consumers' perceptions of GM food and explore whether their knowledge of GM technology is associated with a significant change.

Design/methodology/approach

This paper presents a meta-analysis of 156 primary studies reporting a total of 225 attitudes toward genetically modified foods. To identify the impact of consumers' knowledge of GM technology, the authors estimate multivalued treatment effects model.

Findings

The results of this study show that consumers' attitudes show a U shape during 2001–2022. That is, the rise in opposition to genetically modified foods has been reversed. In addition, this study also shows that the increase in consumers' knowledge of genetically modified technology contributes to their changes in attitude.

Originality/value

This paper is the first study that empirically investigates the dynamics of Chinese consumers' attitude to genetically modified foods, and shows the rise in opposition to genetically modified foods has been reversed, which has important implication for commercialization of genetically modified crops in China.

Details

British Food Journal, vol. 125 no. 11
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 3 October 2023

Zonglin Lei, Zunge Li and Yangyi Xiao

This study aims to investigate the surface modification on 20CrMnTi gear steel individually treated by diamond-like carbon films and nitride coatings.

Abstract

Purpose

This study aims to investigate the surface modification on 20CrMnTi gear steel individually treated by diamond-like carbon films and nitride coatings.

Design/methodology/approach

For this purpose, the mechanical properties of a-C:H, ta-C and AlCrSiN coatings are characterized by nano-indentation and scratch tests. The friction and wear behaviors of these three coatings are evaluated by ball-on-disc tribological experiments under dry contact conditions.

Findings

The results show that the a-C:H coating has the highest coating-substrate adhesion strength (495 mN) and the smoothest surface (Ra is about 0.045 µm) compared with the other two coatings. The AlCrSiN coating shows the highest mean coefficient of friction (COF), whereas the ta-C coating exhibits the lowest one (steady at about 0.16). The carbon-based coatings possess excellent self-lubricating properties compared with nitride ceramic ones, which effectively reduce the COF by about 64%. The major failure mode of carbon-based coatings in dry contact is slight abrasive wear. The damage of AlCrSiN coating is mainly adhesive wear and abrasive wear.

Originality/value

It is suggested that the carbon-based film can effectively improve the friction-reducing and wear resistance performance of the gear steel surface, which has a promising application prospect in the mechanical transmission field.

Peer review

The peer review history for this article is available at: https://publons.com/publon/10.1108/ILT-05-2023-0129/

Details

Industrial Lubrication and Tribology, vol. 75 no. 10
Type: Research Article
ISSN: 0036-8792

Keywords

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