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A boundaryless career perspective suggests that career competencies are essential for employees who wish to advance their careers in high uncertainty. This study aims to propose an integrated conceptual model for career competencies to provide insights for employees and organizations by identifying what and how one can prepare and provide support for career development in an uncertain and complex work environment.

The integrated literature reviewed was adapted to provide a conceptual model for career competencies. All 77 studies were reviewed, guided by the intelligent career theory (ICT) and social cognitive career theory (SCCT).

The mechanisms of career competency development were examined through the interrelationship between three types of knowing; knowing-why, knowing-whom and knowing-how. Career competencies can be considered a developmental process, therefore, they could develop through various interventions and accumulate over time. Especially the results indicate that learning is an essential component of career competencies, as it increases self-efficacy and promotes a desire to achieve positive career outcomes.

This study provided a conceptual model, explored the mechanisms of career competency development and considered how career competencies influence career outcomes. Furthermore, it identified the context of the construct of career competencies by integrating the SCCT and ICT. Finally, it showed the inadequacy of existing research on negative factors of career competency outcomes and recommended further research to broaden the general context of career competency studies.

Within the scope of the research, articles about service robots were examined by the systematic review method.

The research aims to evaluate the articles on service robots, an artificial intelligence (AI) application in restaurant businesses, using a systematic review method. In systematic reviews, the data obtained as a result of scanning databases to find an answer to a research question are synthesized and reported. The criterion sampling technique, one of the purposeful sampling methods, was used for the sample of the research. Inclusion and exclusion criteria were applied within the scope of screening.

The articles on service robots were carried out between 2018 and 2023. In terms of research methods, most of the articles are quantitative, while there are studies on mixed and qualitative methods. In studies, data were generally collected by survey technique. The keywords of the studies on service robots are examined; the most commonly used words were service robot and AI, technology, restaurant, satisfaction, revisit intention, consumer behavior, intention, preference, hospitality and foods. The objectives of the articles pertinent to service robots are mostly to determine people's attitudes and acceptance toward these services focuses.

The studies seem to focus more on customer acceptance, trust, expectations, risks, adaptation, reasons for preference, impact on creative services, emotional and cognitive effects and human–robot interaction. Despite this, it is observed that there are fewer studies on topics such as the development of service robots in restaurant businesses, their reflections on the future, future opportunities and the quality of chef service robots. Based on this, it is recommended to consider studies that will serve as a reference for revealing innovative opportunities that can meet future expectations in order to increase the quality of service robots in restaurant businesses.

The purpose of this study is to reveal the research trends in guest experiences of service robots in the hospitality industry.

In this study, a review was carried out on the Web of Science (WoS) database with the assistance of bibliometric analysis techniques. Cluster analysis was also employed for this to group important data to determine the relationships and to visualize the areas in which the studies are concentrated. The thematic content analysis method was used to reveal on which customer experiences and on which methods the focuses were.

On the subject of experiences of service robots, the greatest number of publications was in 2021. In terms of country, China has come to the fore in the distribution of publications. As a result of thematic content analysis, it was determined that the leading factor was the main dimension of emotional experience. In terms of sub-dimensions, social interactions attracted more attention. Most of the studies discussed were not based on any theory. Apart from these, the Technology Acceptance Model (TAM), the Service Quality Model (SERVQUAL) and Perceived Value Theory (PVT) were featured more prominently among other studies.

In this study, only the WoS database was reviewed. In future studies, it would be possible to make contextual comparisons by scanning other databases. In addition to quantitative research designs, social dimensions may be examined in depth following qualitative research methods. Thus, various comparisons can be made on the subject with mixed-method research designs. Experimental research designs can also be applied to where customers have experienced human-robot interactions (HRIs).

In the hospitality industry, it is critical to uncover every dimension of guests' robot acceptance. This study, which presents the current situation on this basis, guides future projections for the development of guest experiences regarding service robots in the hospitality industry.