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By aligning the “Small is beautiful” and “Bleak house” theories, this study aims to examine how robotic working patterns affect employees’ working life and job satisfaction (JS) in Bangladeshi-owned ethnic minority businesses.

The study uses information from 40 face-to-face interviews of employees from 20 Bangladeshi restaurants in Greater London.

The findings suggest that workers are treated as “robots”, consistent with the “Bleak house” view of small businesses in this segment of the restaurant and hospitality industry. Owners expect employees to perform multiple tasks, to assume many responsibilities, to work long shifts, without any holiday allowances. Consistent with the “Small is beautiful model”, the findings underscore the lack of written employment contracts and the emergence of acute staff shortages.

The findings can inform owner-managers’ decisions to refine their HR strategies and improve the work conditions of employees in ethnic minority-owned restaurants. The “Small is beautiful” model highlights five key interventions for improving ethnic minority business work quality: recruit employees with first preferences for restaurant jobs, introduce flexible work arrangements, formalise work, improve market research and tackle acute staff shortages.

The study contributes novel insights into the small- and medium-sized enterprises (SMEs) and job quality literature by offering new qualitative-based findings on the negative impact of robotic work patterns on work quality and JS in ethnic minority SMEs.

Interventions that improve timely access to outpatient health services are essential in managing demand. This process evaluation aimed to describe the implementation, mechanism of impact and context of an intervention to reduce waiting for first appointments in an outpatient epilepsy clinic.

The UK Medical Research Council framework was used as the theoretical basis for a process evaluation alongside an intervention trial. The intervention, Specific Timely Appointments for Triage (STAT), is a data-driven approach that combines a one-off backlog reduction strategy with methods to balance supply and demand. A mixed methods process evaluation synthesised routinely collected quantitative and qualitative data, which were mapped to the domains of implementation, mechanisms of impact and contextual elements.

The principles of the STAT model were implemented as intended without adaptation. The STAT model reached all patients referred, including long waiters and was likely generalisable to other medical outpatient clinics. Mechanisms of impact were increased clinic capacity and elimination of unwanted variation. Contextual elements included the complexity of healthcare systems and the two-tier triage practice that contributes to prolonged waiting for patients classified as non-urgent.

This process evaluation shows how a data-driven strategy was applied in a medical outpatient setting to manage demand. Improving patient flow by reducing waiting in non-urgent, outpatient care is a complex problem. Understanding how and why interventions work is important for improved timeliness of care, and sustainability of public health services.

The different dimensions and contexts within which value is co-created has generated varied views of how value is understood or formed. This study aims to examine employee-guest perceived value as important factors for the successful implementation of value co-creation (VCC).

The study employs an interpretive paradigm, using in-depth interviews, focus group discussions and participant observation in a qualitative design to increase understanding of employee-guest perceived value to aid the implementation of VCC at the dyadic level.

Findings highlight eight value perceptions including value for money, hotel location, physical evidence, mutual respect, appreciation, safety & security, quality & varieties of food and technological characteristics of service as important factors for the successful implementation of VCC at the dyadic level.

Generalisability of the findings is a limitation not only due to the smaller sample size but also due to industry-specific context. The study follows rigorous procedures to minimise biases, yet research limitation is acknowledged from the researcher’s participation in the research process.

The notion that actor’s assess value differently from the same service suggests that diverse service elements might be experienced differently. This study provides insights for hotel managers to recognise not only individuals’ value preferences but also service types that reflect employee-guest collective service preferences for sustainability.

This study integrates and extends extant literature by examining employees’ and guests’ individual and collective views at distinct hotel contexts to gain useful insights into value and VCC. The study proposes a framework that hospitality firms can use to address service failure and competition-related issues.

Customers will develop a stronger desire to purchase when more people are waiting in line for service due to the herding effect. However, this also leads to longer queue times, causing customers to experience a waiting patience time. This study examines these two psychological aspects of delay-sensitive customers in service systems, considering both homogeneous and heterogeneous customer scenarios to explore the optimal pricing strategy for service providers.

Using queueing theory, we construct and optimally solve the customer's service utility function and the service provider's service revenue function. Further, the model is extended to account for heterogeneous customers, solving the utility and revenue functions accordingly.

Results show that service revenue increases with the intensity of herding behavior and the length of patience time. If customers have low herding intensity and short patience time, the service provider only needs to serve a portion of the customers. For heterogeneous customers, if a large proportion exhibits high herding intensity, the service provider should focus on serving them. Otherwise, the service provider should serve all high-intensity herding customers while striving to attract low-intensity herding customers.

This paper considers the combined utility of multiple customer psychology and examines homogeneous and heterogeneous customers. The findings provide valuable managerial insights for service providers' pricing and service strategies.

This study aims to examine the use of robot technologies in the food and beverage sector, an important component of the tourism industry, to reduce unskilled labor in the sector. The discussion is based on a review of the literature.

This paper presents a qualitative study that explores the impact of robotization on the perception of unskilled labor in the food and beverage business in general.

Robotic technologies, which have become prominent in the industry 4.0 era, can potentially eliminate the perception of “unskilled labor” in the tourism sector and make it a more desirable field to work in. This shift could encourage people to pursue skilled jobs with a stronger cognitive aspect, leading to an improvement in quality of life due to time savings and greater employment stability.

This research emphasizes the significance of implementing robotics in the food and beverage business, which is an important component of the tourism sector, to reduce the number of unskilled workers in the sector.

The aim of the study is to capture consumers' conceptualization of ethnic food and ethnic restaurants, focusing on what it takes for ethnic restaurants to be perceived authentic.

Qualitative research, based on semi-structured in-depth interviews which were transcribed and subjected to inductive thematic analysis.

The findings conceptualize what ethnic food and ethnic-authentic restaurant are, leading to formulating the criteria that authentic ethnic restaurant should meet.

Findings have practical implications for restaurateurs interested in establishing themselves as ethnically authentic and for businesses focusing on ethnic food. This study was based on Israeli-Jewish participants; studies with other populations will contribute to the findings' trustability.

This study provides novel and critical insights into ethnic restaurant managements and to the customer conceptualization of the concept of ethnic authentic, demonstrating it being a multifaceted concept.

To evaluate the role of robots, artificial intelligence and service automation in mitigating the labour shortages in tourism and hospitality.

This is a conceptual paper.

Robots, artificial intelligence and service automation have substitution, enhancement and transformational effects on tasks and jobs. The automatability of jobs depends on the automatability of the tasks they include. Cognitive, repetitive, standardised tasks are easier to automate. Tourism jobs with more physical tasks are more difficult to automate.

The paper sheds light on the mechanisms through which tourism and hospitality jobs can be automated to mitigate labour shortages.

This study aims to examine the impact of the COVID-19 pandemic on knowledge-sharing drivers in small- and medium-sized family firms within the restaurant and fast-food industry. The pandemic has led to significant changes in business culture and consumer behaviour, accelerating digital transformation, disruptions in global supply chains and emerging new business opportunities. These changes have also influenced knowledge sharing (KS) and its underlying drivers.

To address the research objectives, a two-phase study was conducted. In the first phase, an exploratory analysis using the Delphi method was used to identify the essential drivers and factors of KS in family businesses (FBs). This phase aimed to establish a conceptual model for the study. In the second phase, confirmatory factor analysis was conducted to analyse the impact of the COVID-19 pandemic on the identified knowledge-sharing drivers. The study examined both the pre-pandemic and post-pandemic periods to capture the shifts in attitudes towards KS.

The findings indicate a significant shift in attitudes towards knowledge-sharing drivers. Before the pandemic, organisational drivers played a central role in KS. However, after the emergence of the pandemic, technological drivers became more prominent. This shift highlights the impact of the COVID-19 pandemic on KS within FB.

The research contributes to understanding knowledge-sharing in the context of FBs and sheds light on the specific effects of the COVID-19 pandemic on knowledge-sharing drivers. The insights gained from this study can inform strategies and practices aimed at enhancing KS in similar organisational settings.

This study aims to test the complaints of tourists who visit five-star hotels in Antalya, Turkey, on those same hotels’ websites.

In the study, the data were collected with qualitative methods but analyzed with the mixed analysis method. In this context, the authors collected 1,012 comments on the website between 2016 and 2019.

According to the results of the study, the most intense complaints were found to be concentrated in categories such as ambience, food and staff.

First of all, it is thought that it will make an important contribution to the literature, since different methodologies are adopted in the study. In addition, online shares, evaluations and comments produce positive or negative results for the destination or business in question. It is necessary to closely monitor such activities in electronic environments, as they may have negative consequences, thus revealing the need to take corrective or preventive measures. For this reason, the research is important in terms of not having such a large-scale study in the literature and contributing to the hospitality industry.

Robots have been adopted in numerous tourism and hospitality sectors, including restaurants. This study aims to investigate fast-food employees' use of service robots (SRs) in Pakistan.

This study used a conceptual model based on innovation resistance theory (IRT). By employing structural equation modeling (SEM) in Smart-PLS 3.2.8, we evaluated data from 247 valid respondents.

The findings demonstrated that drivers of robot adaptation significantly influenced image barriers, risk barriers, traditional barriers, usage barriers and value barriers. The results also revealed that usage, image and traditional barriers significantly affect usage intention.

This study enhances the research on robotics acceptance in tourism and hospitality and subsequently aids in the planning for post-COVID-19 resumption. This study offers several practical and theoretical insights for further investigation.