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This study aims to investigate tourists’ intentions to use hotel service robots with a focus on safety and hygiene. It examines the impact of perceived safety, health awareness and service assurance on consumer engagement and robot usage.

Survey data from 275 participants with experience in robotic service were analyzed using structural equation modeling (SEM). The study used purposive sampling and collected data via the Prolific platform, using SEM and SmartPLS Ver. 3.0 for analysis.

Results indicate customers prioritize safety and hygiene, valuing effective service responses and cleanliness. Perceived robotic safety and service assurance positively influence personal engagement, with a preference for service robots among female guests.

While emphasizing the importance of safety and service assurance in hotel robotics, the study acknowledges limitations in personalization and conclusive use of service robots.

This research contributes to understanding the role of perceived safety in service robot usage, highlighting the significance of user trust and comfort in human–robot interactions. It also explores the novel connection between service assurance and service robots, offering insights into robotic performance reliability in user-centric contexts.

At present, the majority of industrial robots are not well suited to the specific needs of the food industry. Additionally, the high cost of robotic systems means that it is currently difficult for food manufacturers to financially justify the use of this technology. This paper aims to examine the unique requirements of the food industry with regards to robot manipulator design and outlines the design features of a low‐cost robotic arm developed specifically for use in food production.

Considerations for the design of the robot arm in addition to industrial requirements for hygienic design, low cost, fast pick and place speed, safety for operation alongside human workers and ease of reprogramming are discussed in detail.

A successful manipulator design must consider functional requirements relevant to food production from the very outset of the design process. The principal three requirements are those of ease of cleaning, speed and low cost.

The availability of low‐cost industrial robots specifically designed for food production might encourage a wider adoption of robotics and automation in the food industry and would benefit food manufacturers by reducing production costs and increasing competitiveness in what is becoming an increasingly difficult market.

This paper is of value to engineers and researchers developing robotic manipulators for use in the food industry.

The purpose of this paper is to investigate the influencing factors of generation Z (Gen Z) consumers’ revisit intentions to robotic restaurants in the post-pandemic times.

Using a sample of Gen Z consumers with dining experiences in an Indian restaurant using service robots, the study empirically tests a research framework based on stimulus–organism–response theory.

The study explains how Gen Z consumer’s perceptions of functional attributes (i.e. perceived usefulness and perceived ease of use), socio-emotional attribute (i.e. perceived safety) and relational attribute (i.e. trust) shape their attitude, which in turn leads to their evaluations of performance outcomes and intention to revisit the robotic restaurants. The findings also indicate that perceived risk reduction of viral infection moderates the impact of performance outcomes on revisit intention.

Due to the outbreak of COVID-19 pandemic, the changing preferences of consumers have resulted in an increase in demand for restaurants offering robotic services. To support the long-term viability of service robots in restaurant services, the current study investigates what elements of service robots can determine consumers’ intentions to revisit the robotic restaurants during post-pandemic times.

The new coronavirus is a highly infectious disease with mutating variants leading to pervasive risk around geographies and public health system. The economy has been suffering due to the strategic lockdown adopted by the local administrative bodies, and in most of the countries, it is further leading to a major wave of unemployment with millions of job and business losses affecting the hotels, travel and tourism industry widely. To attain a sustainable business in the post-pandemic situations, the industry now must think of information system approaches to convince tourists to feel safe with the most hygienic hospitality and services to be offered in any property. The key aspect of the study is to provide the impact of new-age AI-driven technology solutions that will dominate the future direction of the modernized hospitality industry promising robust health-safety measures in a hotel, and further help create sustainable business and leisure travel facilities to cope with post-epidemic scenarios.

The study emphasizes to provide a robust technology-oriented framework based on a mixed research method that would help hotels to adopt and implement new-age AI-driven solution within the hotel premise to serve customers with at most hygiene, contactless service and thereafter, aiming for faster recovery of businesses and regaining customer trust to fuel booking intent in the post-epidemic scenario.

The paper provides a technology-focused solution that would impact hotel industries' post-pandemic scenario. The study contributes to helping boost the tourism industry using information management solutions such as biosensors, robotic room services and contactless hosting. The findings show the adoption of robots/RPA solutions and Biosensors by the industry will be a disruptive paradigm shift.

The study expands the scope of research in information technology and management with a focus on the hospitality industry while contributing to new factors impacting customer buying behavior in the industry.

This study aims to simultaneously examine the influence of demographic, psychographic and situational factors on consumers’ willingness to pay a price premium (WTPp) for robotic restaurants and to profile market segments based on consumers’ WTPp levels (positive, neutral and negative).

Using an online survey, the data were gathered from a sample of 897 Thai consumers who had dined at a robotic restaurant in the past 12 months. Structural equation modeling, chi-square tests and the one-way analysis of variance were used for data analysis.

Demographic (gender, age, income and marital status), psychographic (perceived advantages/disadvantages, personal innovativeness and personality traits) and situational factors (perceived health risk and self-protection behavior) significantly influence consumers’ WTPp for robotic restaurants. The positive price premium group differs significantly from the neutral and negative price premium groups in terms of demographic, psychographic and situational profiles.

The findings of this study help restaurateurs target the correct customers and set up appropriate price fences to safeguard profits and maximize return on investment.

This study contributes to the literature on technology-based services and hospitality by heeding the calls made by Ivanov and Webster (2021) and providing much-needed empirical evidence of possible changes in consumers’ WTPp for robot-delivered services in restaurants due to COVID-19.

This paper aims to explore and review the potential of robotic rehabilitation as a treatment approach for Alzheimer’s disease (AD) and its impact on the health and quality of life of AD patients.

The present discourse endeavors to provide a comprehensive overview of extant scholarly inquiries that have examined the salience of inhibitory mechanisms vis-à-vis robotic interventions and their impact on patients with AD. Specifically, this review aims to explicate the contemporary state of affairs in this realm by furnishing a detailed explication of ongoing research endeavors. With the objective of elucidating the significance of inhibitory processes in robotic therapies for individuals with AD, this analysis offers a critical appraisal of extant literature that probes the intersection of cognitive mechanisms and assistive technologies. Through a meticulous analysis of diverse scholarly contributions, this review advances a nuanced understanding of the intricate interplay between inhibitory processes and robotic interventions in the context of AD.

According to the review papers, it appears that implementing robot-assisted rehabilitation can serve as a pragmatic and effective solution for enhancing the well-being and overall quality of life of patients and families engaged with AD. Besides, this new feature in the robotic area is anticipated to have a critical role in the success of this innovative approach.

Due to the nascent nature of this cutting-edge technology and the constrained configuration of the mechanized entity in question, further protracted analysis is imperative to ascertain the advantages and drawbacks of robotic rehabilitation vis-à-vis individuals afflicted with Alzheimer’s ailment.

The potential for robots to serve as indispensable assets in the provision of care for individuals afflicted with AD is significant; however, their efficacy and appropriateness for utilization by caregivers of AD patients must be subjected to further rigorous scrutiny.

This paper reviews the current robotic method and compares the current state of the art for the AD patient.

This study aims to investigate Generation Z’s perception of and experience with restaurant service robots.

Established on the servicescape theoretical framework and following Zaltman Metaphoric Elicitation Technique, 34 in-depth interviews were conducted with Generation Z consumers.

The results showed that Generation Z consumers had a generally positive attitude toward the usage of service robots in restaurants. Research participants also indicated aspects that can be improved: the service robot’s appearance design and functionality, and the human service facilitating the robotic service process.

This paper provides a holistic understanding of the Generation Z’s mind maps about robot service restaurants presenting practical suggestions for restaurants.

This research offers an in-depth understanding of how the young consumption power perceives and expects the innovative service robots employed in restaurants. The research findings provide industry practitioners with timely guidelines to improve the usage of robotic services in restaurants to satisfy the emerging consumer group of Generation Z.

The current research contributes to the servicescape literature by extending this long-standing theory to the emerging robotic service contexts for updating discoveries. Particularly, the study focuses on the young consumers of Generation Z, shedding lights on the generational cohort research.

本研究调查了 Z 世代对餐厅服务机器人的看法和体验。

建立在服务场景理论框架之上, 并遵循 Zaltman 隐喻启发技术, 对 Z 世代消费者进行了 34 次深入访谈。

结果表明, Z 世代消费者对在餐厅使用服务机器人持普遍积极态度。 研究参与者还指出了可以改进的方面：服务机器人的外观设计和功能, 以及促进机器人服务过程的人工服务。

这项研究深入了解了年轻的消费力量如何看待和期望在餐厅使用的创新服务机器人。 研究结果为行业从业者提供了及时的指导方针, 以改善机器人服务在餐厅的使用, 以满足 Z 世代的新兴消费群体。

当前的研究通过将这一长期存在的理论扩展到新兴的机器人服务环境以更新发现, 从而为服务景观文献做出贡献。 特别是, 该研究侧重于 Z 世代的年轻消费者, 阐明了世代队列研究。

The purpose of this paper is to provide details on implementation of inexpensive and accurate automation solution for performing brisket cutting while the sheep/lamb is hanging by forelegs.

The system developed uses 6 Degree of freedom (DOF) industrial manipulator, custom build tool, sterilizer, and other off the shelf products to create a machine, all the parameters in the system are designed to ensure that the highest levels of safety and hygiene standards are met. The primary system has been developed for sheep/lamb.

It is shown that the system developed enhanced both the productivity and quality of the process, while adhering to the hygiene standard in the meat processing plants.

The process of precise brisket can be very challenging; the system designed uses customised tools to provide a good model for the trajectory planning.

The system developed uses statistical tools to calculate the correct trajectories.

Examines the thirteenth published year of the ITCRR. Runs the whole gamut of textile innovation, research and testing, some of which investigates hitherto untouched aspects. Subjects discussed include cotton fabric processing, asbestos substitutes, textile adjuncts to cardiovascular surgery, wet textile processes, hand evaluation, nanotechnology, thermoplastic composites, robotic ironing, protective clothing (agricultural and industrial), ecological aspects of fibre properties – to name but a few! There would appear to be no limit to the future potential for textile applications.

To review presentations on robotics in “less familiar environments” given at a seminar, “The changing face of robotics: inside and outside the factory”, organised by the UK Institution of Electrical Engineers (IEE).

This paper covers the second part of the IEE seminar, which was concerned with robotics outside the traditional areas of “metal bashing”. Four diverse industries are covered: food, defence, construction and space. The presentation on “food”, by Bob Lloyd of AMTRI puts forward the concept of “a food factory in a pipe”, while that by Andy Cooke from BAE Systems, on “defence” describes R&D projects ranging from a crawler robot for wing skin drilling to a volcano‐exploring mobile robot. The “construction industry” presentation by John Riehl of Construction Robotics introduces START (safety through automated and robotic technologies), an organisation dedicated to improving safety in the industry by exploiting existing robotic technologies to remove operators from dangerous environments. The final presentation on “space robotics” by Dr Eddie Moxie of Surrey University, discusses “On‐Orbit Servicing” in which robotic arms handle satellites and their componentary, and the development of rover or mobile robot vehicles in “Planetary Exploration”.

Robotics is spreading into a greater variety of industries, and in many cases the technology is similar to that used in conventional “metal industry” robot applications.

Provides a review of robotic applications in the food, defence, construction and space exploration industries.