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The purpose of this study is to propose a refined technology acceptance model (TAM) to examine the relationship between factors that affect travelers' use of hotel self-service kiosks.

The target population of the study is domestic travelers whose e-mail addresses are in a publicly available database. The measures in this study were developed based on a thorough review of the previous literature. A self-administered questionnaire was developed and distributed through online, and a structural equation modeling (SEM) analysis was conducted by LISREL 8.0 to test the proposed extended technology acceptance model (TAM).

Results suggested that all external variables (i.e. perceived usefulness, perceived ease of use, compatibility, and perceived risks) have significant direct effects on travelers' attitude toward using hotel self-service kiosks. However, perceived usefulness and perceived ease of use did not have significant effects on travelers' satisfaction. Specifically, compatibility was the most important factor that influences travelers' attitude toward using hotel self-service kiosks, followed by perceived ease of use. Further, perceived risks have a significant influence on travelers' satisfaction, followed by compatibility.

This paper provides guidance which will be useful to hotel managers and marketers seeking to improve travelers' acceptance of hotel self-service kiosks when utilizing these in their service delivery as well as to manage travelers' satisfaction of their experience with hotel self-service kiosks.

The new refined model of factors affecting travelers' use of hotel self-service kiosks comprises three new factors, including compatibility, perceived risks, and satisfaction.

The advent of technology has played a crucial role in changing the landscape of the hospitality sector. One such technology is the adoption and installation of kiosks in hotels. While some of the hotels have adopted and installed kiosks for self-services, the other hotels are still not very comfortable with the idea of self-service. This paper aims to explore the possibilities, challenges and issues that hoteliers face while dealing with self-service kiosks, it further investigates the customer’s perspective and its benefits to the end-user.

This study has assimilated data from hotel managers and executives that have deployed kiosks. This study involved the collection of primary data through structured interviews. Eight different hotels from the UK and India have been compared and analyzed to formulate subcategories to answer the research questions. A total of 200 customers from both the countries were approached to get the primary data; the customers were from the same hotel where the hotel executives and managers were interviewed.

The customers accepted Kiosks as easy to use, fast to run, fun to operate, but, lacking human interaction and counter language issues were simultaneously discussed. Kiosks have been emerging as self-service technologies in hotels and play a key role in reducing bottlenecks in hotel operations. The technology anxiety and counter service argument is merely a transition phase that will fade away gradually. However, the financial feasibility and the level of adoption depend upon the level of operations and the demographic characteristics of customers.

The dependence of data from the person interviewed and their biases for answers, along with the trust and credibility of the data available online remain the biggest challenge. Increasing the sample size and more participation from different hotels would have made the study even more useful.

The research seeks to eliminate the gap in research by studying both the hotels' and the customers' perspective toward kiosks deployment in hotels. The results of the study would highlight the potential challenges being faced by hotel operations and opportunities they perceive in kiosks installation, therefore the results are very useful for hotels, hoteliers, academicians and students pursuing a career in the hospitality sector.

This study examined the antecedents of technostressors as well as how customers' perceived convenience and technostressors of using a check-in/out kiosk influence their behavioral intention in a full-service hotel setting.

Using survey data collected from 630 hotel customers, hypotheses were tested via structural equation modeling and multi-group analysis.

The results showed that perceived usefulness of a check-in/out kiosk had direct effects on both technostressors (i.e. work overload and role ambiguity), and that perceived ease-of-use had indirect effects on the technostressors, via perceived usefulness. The findings showed that both role ambiguity and perceived convenience significantly influenced intention to use a check-in/out kiosk. Intention to use was positively associated with intention to revisit a hotel providing the kiosk. These findings were equivalent across the younger and older groups.

Based on the findings, hotels can implement effective strategies to reduce technostressors associated with a check-in/out kiosk and focus on enhancing the factors that influence customer acceptance of the system. This is especially important given the increased emphasis on self-service technology since the onset of the COVID-19 pandemic.

This research contributed to the relevant literature by developing a check-in/out kiosk acceptance model using a multi-theoretical approach, and empirically testing it within the full-service hotel domain. It fills the knowledge gap regarding the antecedents and outcomes of technostressors in the hospitality research literature by providing empirical evidence.

Discusses the increased use and planning of self‐service interactive kiosks that provide public information services. Looks at interactive multimedia kiosks in USAir′s new terminal at the Pittsburgh International Airport installed to make it easier for travellers to find their way around the city. Outlines a number of applications for such systems, including use by Federal Express, the US Postal Service, and the University of Texas student services.

The purpose of this paper is to propose a multi‐dimensional taxonomy for information kiosk‐based self service technologies (SSTs). This taxonomy has an important contribution to make to the integration of research and development, in relation to information kiosks. There are aspects that may also be extended to e‐service, online service and self‐service.

The conceptual context for this work is established by a review of previous literature. This focuses on taxonomies and classification schemes relating to information kiosks, traditional services (p‐services) and e‐services. A comprehensive database of information kiosk technologies and their applications is constructed. Longitudinal observation of the development of information kiosk technologies is the basis for this and has been extended by web research.

An iterative analysis of the kiosk database defines the nature of service delivery from kiosks, and supports the identification and verification of the dimensions and sub‐dimensions of the taxonomy. It is informed by earlier classification schemes and taxonomies in the information kiosk, e‐service and p‐service literature.

This taxonomy has four main dimensions: Location, User, Task and Technology. Sub‐dimensions are developed for each of these main dimensions. It can be used to classify all information kiosks.

The purpose of the present study is to examine the effect of waiting lines on customers’ decisions between using a self-service alternative and using a service employee. As self-service technologies are expensive and time-consuming to design and implement, service providers need to understand what drives customers to use them. Service operators have the most control over waiting lines and flexibility in expanding capacity, either by adding service employees or by adding self-service kiosks.

The study used online scenario-based surveys following a 4 (number of customers waiting for the self-service technology) × 4 (number of customers waiting for the service employee) design. A binary dependent variable was used to record participants’ choice of service delivery alternative.

Using logistic regression, the authors found that customers are increasingly motivated to use self-service technology as the waiting line for the service employee grows longer. This effect is influenced by perceived usefulness, anticipated quality of the self-service technology, need for interaction and technology anxiety.

This study should be replicated in a real-world setting where actual behavior, and not only intention, can be measured.

The study provides guidance on how service providers can design their service to take advantage of the motivating effect of waiting lines on usage of self-service technology.

The present study is the first to combine a scenario-based experiment with a binary dependent variable to isolate the impact of waiting lines on the choice between using a self-service technology and using a service employee. The use of the binary dependent variable overcomes the ambiguity of extrapolating from a continuous measure of intention to draw conclusions about behavior, a binary variable.

The purpose of this paper is to draw upon the theory of consumption values and the experiential value scale to develop a conceptual model concerning hospitality customer’s use of self-service technologies (SSTs) and their impact on consumers’ service experience.

Questionnaires were administered to 220 hotel and restaurant customers. The researchers tested the hypotheses by using descriptive analysis, confirmatory factor analysis and path analysis.

Both extrinsic and intrinsic attributes of SSTs influence consumers’ satisfaction with SST usage significantly, while the extrinsic attributes play a stronger role. It is worth noting that while the intrinsic attributes have a significant impact on consumers’ transcendent service experience, the extrinsic attributes negatively influence such experience.

The findings help managers create effective strategies to better match consumers’ needs and to deliver more customized self-service experience. The role of SSTs can be expanded beyond functional attributes to satisfy consumers’ curiosity, foster customer–customer interactions and personalize consumer experience.

Although most SSTs research focus on technology adoption intention, features, functionality and benefits to the service provider, this research is among the first attempts to examine the role of SSTs in creating better consumer experience. The bidimensional conceptualization of SSTs experience developed in this research suggests that SSTs in the hotel and restaurant sector should be utilized for reasons beyond their utilitarian attributes: SSTs should be designed to help create a transcendent service experience.

This study reviews existing research and current applications of artificial intelligence (AI) in the hospitality and tourism industry. It further proposes a new evaluation framework to inform the susceptibility of AI adoptions.

This is a synthesis and evaluation study that qualitatively summarizes and presents findings on AI applications in the hospitality and tourism industry. Current AI applications are rated using a seven-dimensional framework based on Rogers' (2003) diffusion theory.

AI adoption susceptibility in the hospitality and tourism industry varies based on the type of AI. Search/booking engines, virtual agents and chatbots rank high in the adoption susceptibility.

This study bridges innovation diffusion theoretical underpinnings and AI applications. The findings support researchers, developers and managers in evaluating the adoption susceptibility of AI technologies in the hospitality and tourism industry.

This paper is among the few that focus on assessing AI adoption susceptibility in the hospitality and tourism industry. This paper develops a theory-based framework for systematically evaluating AI innovations in hospitality and tourism.

This is a general review study aiming to specify the key customer-based factors and technologies that influence the value co-creation (VCC) process through artificial intelligence (AI) and automation in the hospitality and tourism industry.

The study uses a theory-based general literature review approach to explore key customer-based factors and technologies influencing VCC in the tourism industry. By reviewing the relevant literature, the authors conclude a theoretical framework postulating the determinants of VCC in the AI-driven tourism industry.

This paper identifies customers' perceptions, attitudes, trust, social influence, hedonic motivations, anthropomorphism and prior experience as customer-based factors to VCC through the use of AI. Service robots, AI-enabled self-service kiosks, chatbots, metaversal tourism and new reality, machine learning (ML) and natural language processing (NLP) are technologies that influence VCC.

The results of this research inform a theoretical framework articulating the human and AI elements for future research set to expand the models predicting VCC in the tourism industry.

Few studies have examined consumer-related factors that influence their participation in the VCC process through automation and AI.

The purpose of this study was, first, to link interpersonal-hedonic values, intuitive-experiential thinking style, external locus of control (LOC) and sociability to the need for interaction with a retail employee; and, second, to empirically test the moderating effect of the time convenience of self-service technologies (SSTs) on the proposed relationships in the model.

This study was conducted in a retail setting in which an automated checkout process occurred with the use of self-checkout systems. A self-administered, online survey approach was utilized targeting consumer panel members. Data were analyzed using structural equation modeling.

Interpersonal-hedonic values, external LOC and sociability emerged as reliable antecedents of the need for interaction with a retail employee, whereas the intuitive-experiential thinking style did not. This study also showed the inverse relationship between the need for interaction with a retail employee and the intentions to use SSTs. In relation to the moderating role of the time convenience of SSTs, the positive effects of interpersonal-hedonic values, intuitive-experiential thinking style, external LOC and sociability on the need for interaction with a retail employee were shown lesser for consumers with low levels of the time convenience of SSTs. The negative effect of the need for interaction with a retail employee on the intentions to use SSTs was shown to be greater for consumers with low levels of the time convenience of SSTs.

The present study adds to a growing body of literature on SSTs by exploring the causal and hierarchical effects of personality traits that determine the intentions to use SSTs.