智能服务情境下消费者对服务型机器人使用意愿研究

工业革命4.0开启智能服务时代，提升智能服务以满足消费者需求是推动服务业产业转型升级的重要动力。服务型机器人是提供智能服务的重要媒介，精准洞察中国消费者对服务型机器人的使用意愿及其影响因素是加快补齐当前智能服务短板的关键之一。鉴于此，文章基于技术接受模型理论，构建中国消费者服务型机器人接受模型，探究智能服务情境下机器人功能、消费者情感和社会影响等因素对服务型机器人使用意愿的影响。文章以517名服务业消费者为样本，进行结构方程模型分析。结果表明，感知易用性、感知有用性、社会影响、感知愉悦性和感知信任显著正向影响消费者使用意愿。此外，文章在智能服务背景下进一步明确了各层次因素之间的相互影响作用。最后，基于研究结论，为提高顾客对服务型机器人技术接受意愿，促进酒店业智能服务，以及未来研究提出了一系列建议。     

顾客餐馆体验的实证研究

餐馆的菜肴质量、服务环境和员工服务影响顾客的情感体验和社会体验,论文用调研问卷方法验证了不同体验之间的内部关系,以及不同人口统计特征的顾客对体验的差异化反应.研究发现,菜肴质量、员工服务是影响顾客体验的主要因素,顾客体验感知差异主要来源于年龄上的差异.     

三类餐馆顾客体验实证研究

不同定位的餐馆带给顾客不同的体验,了解这种感知上的差异对于提高餐饮业的管理水平具有重要意义.论文调研了豪华餐馆、大众餐馆和快餐店中的顾客体验,研究证实在不同种类的餐馆,菜肴质量、服务环境和员工服务对顾客的情感体验和社会体验具有不同的影响,并且顾客在三类餐馆的就餐目的也有很大差异.     

旅游购物体验要素对顾客价值及其满意和购买意向的影响

旅游者进行高质量的旅游体验并实现其体验价值是其旅游的重要目的.旅游购物是旅游过程的一个重要环节,也是旅游体验的组成部分.本文剖析了旅游者购物过程中的顾客价值的两个构成维度--旅游体验价值和商品感知价值,研究发现旅游者购物体验的4个要素对顾客价值有重要的影响作用,顾客价值对旅游者购物满意和购买意向具有很强的影响力.     

服务公平性、服务质量、组织形象对游客行为意向的影响——基于博物馆服务的实证研究

本文以博物馆游客为调研对象,探讨服务公平性、服务质量、顾客满意感、信任感与组织形象的关系,分析顾客感知的服务质量、顾客满意感、信任感、组织形象对博物馆游客行为意向的影响。结构方程模型分析结果表明：在博物馆服务环境中,（1）服务公平性包括交往公平性、程序公平性、结果公平性和信息公平性等4个组成部分;服务公平性4个组成成分对顾客感知的服务质量、满意感、信任感有直接或间接的影响,对组织形象有间接的影响;（2）顾客满意感和顾客感知的服务质量直接影响组织形象;（3）组织形象和顾客信任感对游客行为意向有直接的影响。论文的研究结论对指导博物馆的营销管理有一定的理论和实践意义。     

顾客感知价值对顾客购后行为的影响研究——以生物农药为例

随着市场经济的发展,商家越来越重视顾客的购后行为,购后行为受顾客感知价值影响很大,有必要研究二者的关系。本文首先对顾客感知价值与购后行为的概念进行介绍,并就顾客感知价值对购后行为的影响进行分析,最后在此基础上就如何提升顾客感知价值提出了意见和建议。     

情感因素对游客体验与满意度的影响研究——以桂林山水实景演出“印象·刘三姐”为例

研究运用结构方程,从情感与认知两个视角构建游客满意度测评模型,并进行实证研究。运用LISREL及SPSS统计软件进行检验,研究表明,游客的＂满意＂是认知与情感两条路径综合影响的结果。消费前情感因素显著影响游客对旅游产品的体验评价与属性评价（γ11=0.23＊＊,γ21=0.24＊＊）,消费后情感因素显著影响游客对旅游产品的感知价值评价（β43=0.41＊＊＊）,感知价值进而显著影响满意度形成（β54=0.73＊＊＊）。游客对产品的体验评价较产品属性评价更显著地影响消费后情感、感知价值及游客满意度（β31=0.54＊＊＊〉β32=0.22＊＊;β41=0.46＊＊＊〉β42=0.22＊＊;β51=0.18＊〉β52=0.17＊）。而消费前期望与消费后情感及感知价值并无必然联系。同时发现,游客对审美体验与教育体验的感受更强烈地影响他们对产品的体验评价。研究将有助于更全面地认识顾客满意度及购后行为的形成过程。     

顾客感知的旅游服务不公平事件研究——基于关键事件分析法

本研究运用关键事件法探讨顾客感知的服务不公平性问题。作者在广州收集顾客在旅游服务中经历的不公平关键事件264个。对这些事件的分析表明,顾客在旅游服务中感知的不公平涉及结果公平性、程序公平性、交往公平性和信息公平性4个方面。在此基础上,作者对企业的经营管理者如何提高顾客感知的服务公平性提出了一些建议,最后对研究局限性、未来需要进一步研究的问题进行了讨论。     

亚洲特色服务酒店的顾客价值共创研究

亚洲特色服务酒店,在传统"硬件"与"软件"的基础上,以"心件"为自身的特色。服务的标准不再是以刻板与冰冷的"流程"与"规章"为依据,而是以满足顾客的需求为核心。本文以通过三家本土中高端酒店的实证研究,以定量的方法,验证了交互公平、独特性需求与感知风险对于顾客的价值共创行为具有正向影响。同时,通过价值共创行为,顾客会收获更多的体验价值,从而对于酒店本身产生更为强烈的顾客忠诚度。从而证明了,亚洲特色酒店所推崇的人本服务理念是促进客户参与酒店价值共创的积极因素。     

游客对旅游景区声景观属性的感知和满意度研究——以南京夫子庙—秦淮风光带为例

旅游声景观是景区景观系统的重要组成部分。游客对声景观的满意度取决于对旅游声景观属性的感知。文章借鉴国内外学者对声景观的相关研究,将旅游声景观属性划分为生理层面感知的物理属性和心理层面体验的环境属性。选取夫子庙—秦淮风光带5个具有代表性的景点作为研究案例地,对物理属性的感知采用声学测量结合游客评价的方法进行研究;对环境属性的体验则在声景观要素分类的基础上,利用问卷调查数据进行分析。研究发现,游客对夫子庙—秦淮风光带各景点旅游声景观基本满意;游客对旅游声景观环境属性的体验以物理属性的感知为前提,当声景观的物理属性处于一定阈值内,其环境属性直接影响游客对旅游声景观的满意度。     

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.     

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.     

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.     

Understanding service attributes of robot hotels: A sentiment analysis of customer online reviews

Robots and artificial intelligence are essential to the future of the hospitality industry, and they are receiving increasing interest from hotel managers and researchers. However, the adoption of robotic services in hotel operations is a challenging task owing to the current level of technology and lack of understanding on the relationship between various aspects of robotic services and customer satisfaction. Moreover, no prior study has examined the service attributes of robots in hotels. To fill these gaps, this study analyzes customers’ sentiments on major hotels employing robotic services expressed through online reviews. A list of robot quality and operational area attributes is first constructed, through which underperforming robot service areas are identified. Sentiments on robotic services have a positive correlation with hotel service satisfaction, which plays an important role in determining the overall satisfaction of customers. The analysis and findings are valuable to researchers and managers for future research and adoption of robotic services in hotels.     

The role of public space in constructing experience capital: A longitudinal analysis in the hotel context

Public space plays a primary role in shaping customers' hospitality experiences. Yet how public space conditions customers' experiential outcomes in accumulating capital for hospitality organizations remains underexplored. Inspired by the theory of psychological ownership, this research presents an in-depth analysis of the impacts of customers' public space experiences on their experiential outcomes using a longitudinal hotel industry dataset merging information from customer surveys, property performance, and surrounding accessibility insights. Findings revealed the positive effects of customers’ public space experiences on their overall service experiences, the perceived value of the experience, revisit intentions, and recommendation intentions. Moreover, hotel class, other customers, and surrounding accessibility were empirically verified as moderators conditioning the positive impact of public space. These findings offer valuable implications for theory and practice that are worthy of further exploration.     

Welcoming host,cozy house? The impact of service attitude on sensory experience

Shared accommodations (e.g., Airbnb) are growing rapidly with ever-increasing attention given to the features of the home decoration style and a homely atmosphere. Similar to an old saying, “Love me, Love my dog”, it has been established that the perception of hosts’ service quality is integrated with customers’ evaluations of house amenities. However, little is known about the influence of service attitude (how it is perceived by guests) on customers’ sensory experience, which is key to their loyalty and satisfaction. Through a pilot study analyzing guest houses’ online reviews, two experiments as well as a survey, service attitude (i.e., enthusiasm and hospitality) was found to be positively associated with customers’ sensory experience. In this process, home-like feelings acted as the mediator, sincerity served as a moderator, and only sincere enthusiasm and hospitality helped promote the home-like feeling for customers. This study sheds light on the customer sensory experience management of shared accommodations from the embodied cognition perspective.     

Influence of sustainable hospitality supply chain management on customers’ attitudes and behaviors

This study aims to identify the impact of the environmental, social and economic dimensions of sustainable hospitality supply chain management actions on customers’ attitudes and behaviors including satisfaction, loyalty and willingness to pay a premium for sustainable hospitality goods and services utilizing data collected from U.S. consumers who frequently stay at hotels. Findings suggest that while both environmental and economic dimensions’ actions of sustainable hospitality supply chain management have positive influences on customer satisfaction, loyalty and willingness to pay a premium for sustainable hospitality goods and services, the social dimension actions are found to have a positive influence on customer satisfaction and a negative influence on customer willingness to pay a premium. Results also indicate that customer satisfaction fully mediates the relationship between social dimension actions and customer loyalty. In addition, customer satisfaction positively influences customer loyalty, which ultimately increases customer willingness to pay a premium. The implications of the research findings are provided.     

Understanding service experience and its impact on brand image in hospitality sector

This paper provides an understanding of customers’ common expectations and other important factors that enhance service experience during guest stay in the three selected four star rated hotels in Jammu, Chandigarh and Delhi, India. A structured questionnaire was used to collect data from hotel managers and individual customers. Guest's attitudes, their expected and unexpected feedback in addition to analyzing the important information that helps in finding out particular areas critical to customer service quality are explored. Overall the results indicate that expectations of the guests and actual experiences are at disparity. Viable recommendations to the hotel owners in particular and the hospitality industry overall are made which are likely to improve customer's memorable experience.     

Effect of corporate social responsibility,customer attribution and prior expectation on post-recovery satisfaction

A conceptual model is proposed to account for how customers’ attributions of the cause of a service failure, their perceptions of a firm's social responsibility and their prior expectations can influence post-recovery satisfaction through the mediating effect of customer–company (C–C) identification. It was tested in the context of hospitality services. Findings from a survey of 281 restaurant patrons show that after a service failure, favorable corporate social responsibility (CSR) perception can help mitigate the negative effects of internal cause attribution on customer identification and ultimately contribute to post-recovery satisfaction. Besides, the interaction effect of CSR perception and attribution on C–C identification is particularly salient for customers with higher prior expectation. Findings also highlight that the dynamic interaction effect among attribution, CSR perception and prior expectation on customer post-recovery satisfaction is mediated by C–C identification.     

What is hospitality?

Some health care organizations looking to improve customer satisfaction have tried to redefine their customers as guests, applying the concept of hospitality to their operations. It is not clear, however, just what hospitality means. This paper reviews the literature of hospitality and proposes a model of hospitality. Some implications for delivering hospitality in a customer service organization are discussed.