Human-robot interaction: Conceptualising trust in frontline teams through LEGO® Serious Play®

Due to fast-paced developments in the technological sphere, we witness robots becoming commonplace in hospitality. While research has focused on technical and functional aspects of robots, the ways in which robots could become effective members of human service teams are less understood. By taking a human-robot interaction (HRI) lens, this study investigates the impact of integrating non-human service providers into human teams with a focus on trust. A qualitative focus group approach with the LEGO® Serious Play® method is employed to open novel avenues in tourism research, and to build, visualise and distil what human-robot interaction in hospitality frontline teams could look like. The study's contribution is a conceptual framework that reveals three dominant factors of trust and their sub-dimensions necessary for successful future human-robot interaction in frontline teams in tourism, hospitality and the wider service sector.     

Service robots and perceived discrimination in tourism and hospitality

This study explores the influences of the incorporation of service robots in the service delivery systems of tourism and hospitality companies on the perceived discrimination of tourists and tourism employees. In doing so, a conceptual framework is proposed to explain the relationships between robots-based service delivery systems in tourism and hospitality (e.g., fully robotised and mixed service delivery systems) and discrimination. This paper demonstrates that although service robots may be advantageous in eliminating/mitigating perceived discrimination (from employees to tourists, tourists to tourists, tourists to employees, employer/employee to employee), using robots can also create or aggravate perceived discrimination. Though this study is the first attempt on the subject and presents beneficial knowledge for tourism and hospitality service providers and service robot designers, future empirical studies could shed more light on the relationship between robots-based service delivery systems and discrimination in the tourism and hospitality context.     

Customer-robot interactions: Understanding customer experience with service robots

Technology developments relating to automation, artificial intelligence, and robots have transformed the landscape of service industries, including hospitality and tourism. Through a qualitative content analysis of online review data, this study seeks a comprehensive and grounded understanding of customer experience with service robots in hospitality and tourism settings. The analysis identified four categories of customer experience: (1) sensory experience (verbal language, physical appearance, kinesics, and paralanguage), (2) cognitive experience (utility, cuteness, autonomy, coolness, interactivity, and courtesy), (3) affective experience (enjoyment, novelty, negative emotion, and satisfaction), and (4) conative experience (approach/resistance). Results led to the development of a framework representing customer experience with service robots and to insights into customer-robot interactions. Most customers described positive experiences, and while service robots performed well in delivering functional and emotional value, social interaction skills need improvement.     

滨海旅游目的地游客感知价值的影响因素研究——以广西北海银滩国家级旅游度假区为例

把握影响游客感知价值的关键因素,有助于促进旅游目的地竞争力的提升。以广西北海银滩国家级旅游度假区为研究区域,采用携程旅行网北海银滩游客网络评论资料作为研究样本,运用扎根理论方法构建包括5个主范畴和18个对应范畴的滨海游客感知价值影响因素模型,并运用复杂系统的决策实验和评估实验法（Decision making Trial and Evaluation Laboratory,DEMATEL）模型构建滨海游客感知价值影响因素的关系矩阵,识别影响滨海游客感知价值的关键因素。研究发现：资源和环境、管理和保护、设施和服务、情感和成本价值构成了滨海旅游目的地游客感知价值的重要维度,天气条件、海滩规模、海滩管理和保护、游客愉悦感、游客娱乐体验项目、旅游基础设施及服务是影响滨海旅游目的地游客感知价值的关键因素。据此提出促进我国滨海旅游目的地游客感知价值提升的相关建议。     

The Effect of Trust on Quality in the Culturally Diverse Tourism Industry

Abstract

Tourism can be interpreted as a system of different companies, which are often situated in different regional, geographical, political, economic and cultural backgrounds. Because of the tense interaction between customers and employees in tourism firms, understanding of the system plays a significant role to establish a high service quality. Furthermore customers have to offer trust to tourism firms, since the tourism product is characterized by high intangibility before consumption. Additionally trust building is hampered due to the diversity of people in tourism and the different firms in tourism, which have to cooperate. This paper analyzes trust building in tourism and presents strategies to improve trust.     

Deconstructing the internal structure of perceived authenticity for heritage tourism

Abstract

Although modern society is more inclined to view authenticity from a postmodernist perspective, few quantitative studies on heritage tourism explored existential authenticity in detail. This study deconstructs authenticity into three components – object-related, intra-personal, and inter-personal – and then constructs a complete model by exploring each component’s internal structures, asking to what extent travel motivation is an antecedent and loyalty, a consequence. Data were obtained from 1,088 valid survey questionnaires distributed in Pingxi, Taiwan. Study findings confirmed the reliability and validity of the items used to measure the construct of authenticity. Regarding the internal structure of authenticity, intra-personal authenticity plays a mediating role between object-related authenticity and inter-personal authenticity, and this inter-personal authenticity may be the final value that tourists perceive. Compared with recent related studies, this model more comprehensively explains the degree of variation in loyalty, reflecting its importance for heritage tourism management and marketing. If a destination remains authentic, tourists are willing make a return visit. Authenticity may enable tourism managers to strike a balance between preservation and development when achieving the long-term goal of sustainable development.     

Leveraging human-robot interaction in hospitality services: Incorporating the role of perceived value,empathy, and information sharing into visitors’ intentions to use social robots

Social robots have become pervasive in the tourism and hospitality service environments. The empirical understanding of the drivers of visitors' intentions to use robots in such services has become an urgent necessity for their sustainable deployment. Certainly, using social androids within hospitality services requires organisations' attentive commitment to value creation and fulfilling service quality expectations. In this paper, via structural equation modelling (SEM) and semi-structured interviews with managers, we conceptualise and empirically test visitors' intentions to use social robots in hospitality services. With data collected in Singapore's hospitality settings, we found visitors' intentions to use social robots stem from the effects of technology acceptance variables, service quality dimensions leading to perceived value, and two further dimensions from human robot interaction (HRI): empathy and information sharing. Analysis of these dimensions' importance provides a deeper understanding of novel opportunities managers may take advantage of to position social robot-delivered services in tourism and hospitality strategies.     

旅游电子商务成熟度对在线旅游预订意向的影响——以携程旅行网为例

旅游服务商为了抢夺市场份额,纷纷投资进行技术改造和产品扩张,促进旅游电子商务不断走向成熟。近年来,IT管理的成熟度理论开始应用于旅游电子商务领域,旅游在线预订及其影响因素研究也日渐增长。但是在学术界,旅游电子商务成熟度对在线旅游预订意向的影响研究却十分少见。文章以携程旅行网为例,基于文献研究提出相关概念模型,运用探索性因子分析及结构方程模型,探讨旅游电子商务成熟度对在线旅游预订意向的影响机制。确认旅游电子商务成熟度的4个维度均正向影响顾客信任,但交易机制对顾客信任的效用最大,其次是信息质量;4个维度中,顾客为中心、服务响应正向影响顾客的积极态度,以服务响应对积极态度的效用最大;旅游电子商务成熟度的4个维度通过顾客信任和积极态度这两个中介变量影响在线旅游预订意向,且顾客信任和积极态度是完全中介效用,统计意义上,顾客信任对积极态度没有显著影响。     

Interaction between hotel service robots and humans: A hotel-specific Service Robot Acceptance Model (sRAM)

The growing implementation of robotics in hospitality and tourism requires broader research into customers' experience with service robots. This study explores human-robot interaction (HRI) in the context of tourists interacting with hotel service robots. The data, 7994 online TripAdvisor reviews of 74 hotels, were subjected to a content analysis based on the Service Robot Acceptance Model (sRAM) and its dimensions (functional, social-emotional and relational). A sentiment analysis was also carried out. The results identify the principal dimensions and variables involved in HRI and the feelings robots inspire in different types of travellers. Guests most often comment on the functional dimension. Robots' functions determine this experience and influence the interaction between robots and hotel guests.     

Understanding the Relationship of Service Fairness,Emotions, Trust,and Tourist Behavioral Intentions at a City Destination in China

This study presents a cognitive appraisal model that identifies consumption emotions and trust as key mediators in the relationship between perceived service fairness and behavioral intentions (i.e., revisit intentions and word-of-mouth (WOM) referrals). The structural equation modeling (SEM) technique was employed to examine empirically a conceptual tourist behavior model using questionnaires answered by 541 tourists in Xiamen, a “garden city” in China. The findings confirmed the mediating role of emotions and trust, which imply that the travel behavioral intentions formation process is both an emotional experience process and a relationship building process between tourists and the destination service providers. By understanding the relationship and linkages between perceived service fairness and behavioral intentions, city managers, urban tourism managers, and service providers can formulate more effective marketing strategies to strengthen tourists’ loyalty, revisit and WOM referral intentions.     

Robot chefs in gastronomy tourism: What's on the menu?

The use of robots in hospitality and tourism is rapidly evolving. Restaurants progressively include robots as part of their staff, not only as waiters but also as chefs. The robotization of tourism and gastronomic experiences is a vital challenge that both service providers and customers need to cope with. Within this context, the paper investigates the perceptions of tourists towards the use of robots in restaurants. Drawing from a qualitative research design and built on a grounded theory approach, the results reveal the opportunities derived from the implementation of robots in hospitality and tourism. On the other hand, tourists also perceive the growing presence of robots in food services as a form of dehumanization of the gastronomic experience. Theoretical and practical implications are discussed with regard to a new experiencescape that is increasingly dominated by human-robot interactions.     

Constructing Taiwan's Low-Carbon Tourism Development Suitability Evaluation Indicators

This study aimed to construct an operable, monitorable, and quantifiable low-carbon tourism development suitability evaluation model. This paper presents quantitative indicator standardization. Delphi and fuzzy analytic hierarchy process methods were used for data collection and carrying out the corresponding weight analysis. Through abundant literature review and expert interviews, this study constructed an objective and quantitative evaluation model, consisting of 6 aspects and 16 evaluation categories with 53 indicators that were significant to develop low-carbon tourism. The six aspects include transportation, travel agencies, hotel accommodation, destinations, local communities, and food service. This study also used Yilan Taiwan, a low-carbon tourism county, as an example, and carried out a comprehensive assessment, providing advice for developing low-carbon travel. This model can be used for evaluating the development of low-carbon tourism not only in Taiwan but in all places that aspire to promote low-carbon tourism development.     

Coopetition and sustainable competitive advantage. The case of tourist destinations

This research paper focuses on coopetition among small and medium tourism enterprises (SMEs), and has two objectives. First it makes a theoretical contribution by establishing a model of variables that induce coopetition, the degrees to which coopetition exists and the relationship between those variables and firm performance. Second, it tests the modeling in the context of the tourism industry in Naples and Sorrento, Italy. The former comprises a sample of 149 accommodation providers and the latter 169. Building on survey data and local linkages between accommodation providers and SMEs in tourism it is found that coopetition improves performance but a key determinant is not only numbers of links but also acquired trust between partners.     

Tourists and retailers' perceptions of services

This paper describes a study which measures tourist and retailers' perceptions of service levels in a tourism destination. A service quality model was used to develop survey items and interpret the results. The service dimensions used to evaluate a tourism experience included reliability, responsive, assurance, and access. The results indicate tourists evaluate tourism services based on “who” delivers as opposed to the nature of the services (as outlined in the Service Quality model). This has implications for those who create and service tourism destinations, such as city planners and leaders, tourism convention and visitor bureaus, and retailers.     

旅游发展背景下政治不信任的形成因素及其影响

信任或者不信任的动态关系变化对于理解现代社会、社会关系和发展过程是十分重要的。信任可以影响到旅游发展的成功或者失败,但是旅游学者很少关注到信任话题。文章以广东汕尾红海湾为例,采用质性研究方法,分析旅游发展背景下政治不信任是如何形成的,又是如何进一步通过空间实践影响旅游发展的过程。研究发现,政治不信任受到权力关系、收益成本感知、政治经济绩效、人际信任和文化导向5个因素的影响,是在特定的制度环境、社会互动和历史文化的复杂关系中交织形成的。政治不信任的存在,使得地方政府与地方社区之间拒绝社会交换以及社会资本的断裂,增加了旅游政策运行成本,延缓了旅游发展进程。研究一方面把政治信任理论视角引入国内旅游研究,另一方面修订和补充了旅游发展与政治信任的理论框架,并提出对政治信任研究的批判性思考。研究有助于推动从旅游管理"过程"的关注向旅游开发"起点"的关注,即政治信任问题一定程度上先天奠定了旅游发展的成功或失败,这为当下旅游开发中的善治问题提供了实践参考。     

Predictors of Service Effort

ABSTRACT

Improving service quality will continue to be a vital goal for hospitality and tourism organizations in the new millennium. As service worker performance directly impacts customer's evaluation of quality, further investigation of methods of improving performance are necessary. Service effort is a construct that has received little attention in the literature, but may be a significant factor in linking employee attitudes and customer perceptions of service quality. This exploratory study tested three popular managerial constructs to determine the extent to which they predict service effort. Using data from 331 service workers from two cruise line operations organizations, motivation, organizational commitment and job satisfaction were regressed against service effort. Results indicate that organizational commitment was the greatest predictor of service effort, followed by motivation. One dimension of job satisfaction (satisfaction with company), failed to yield a significant relationship with service effort, while satisfaction with supervisor yielded a slightly negative coefficient. Implications for hospitality and tourism managers and organizations are discussed.     

Knowledge sharing between academic researchers and tourism practitioners: a Japanese study of the practical value of embeddedness,trust and co-creation

Nature-based tourism (NBT) practitioners urgently need to develop more and better quality products through including the findings of tourism and other scientific researchers. However, in many cases, NBT enterprises do not have enough resources to invest in building a sustainable relationship with such researchers. This paper reports on the long-term involvement of university researchers in value co-creation – producing a new value in tourist experiences – jointly with tourism practitioners, encouraging significant and innovative NBT outcomes. It articulates how knowledge sharing was achievable between these parties in their shared practices, focusing on the importance of tacit knowledge sharing. A case study approach was complemented by long-term monitoring from 2011 to 2015; data was collected by interview and participant observation and qualitatively analysed. The results vividly depict that the key factor for effective tacit knowledge sharing and long-term co-creation is largely related to embeddedness, and also to trust, long-term partnerships, and the creation of win-win situations for all sides. Although limited to one set of actors and one socio-cultural context, one Japanese university and one enterprise, this study pioneers empirical research on the relationships between co-creation, knowledge sharing, and embeddedness in sustainable tourism that could be replicated in other situations.     

A review of research into air transport and tourism: Launching the Annals of Tourism Research Curated Collection on Air Transport and Tourism

This paper launches the Curated Collection of Annals of Tourism Research on air transport and tourism. Starting with a structured and historical review of the literature, the paper then discusses an analytical framework based on microeconomics and economic geography tools to highlight the implications of air transport accessibility for tourism development. Moreover, the paper examines the airline – airport – tourism destination authority systemic relationship. By highlighting key features of each stakeholder, a total of 10,554 related intra- and inter-stakeholder possible relationships are identified. A thorough understanding of these relationships may prove of added value to address conflicts, capitalize on synergies and rejuvenate air transport and tourism in the post COVID-19 business environment to the benefit of all involved stakeholders.     

社会化视角下接待业服务机器人对顾客体验的影响研究

随着人工智能和自动化技术日渐普及,服务机器人被越来越多地引入旅游接待业,但其应用尚处于探索阶段。在已有文献和理论基础上,本文依据互联网、社交媒体中接待业顾客对服务机器人的评价信息,以及对接待业顾客和员工进行深度访谈的数据,分析顾客对机器人服务的感知及体验。研究发现:(1)对机器人服务的感知涉及工具、社会化两个属性,社会化属性对顾客的愉悦体验产生重要影响;(2)服务机器人通过提升服务和营造愉悦氛围两条路径改善顾客体验。在此基础上,本文构建了服务机器人影响顾客体验的概念模型。本文从社会化视角探讨服务机器人的顾客体验感知,对服务机器人设计、服务场景管理和体验设计具有启示意义。