Earticle

초록

영어

This study examines customers’ intention to adopt restaurant service robots. Based on the service robot acceptance model (sRAM), this research aims to examine the moderating effect of restaurant types and personal innovativeness. By randomly assigning scenarios among three restaurant types (i.e., limited-service, moderate, and fine-dining), customers evaluate their degree of acceptance as support and substitute. We find that (1) customers of limited-service restaurants are willing to accept service robots as the substitute level by perceived usefulness, (2) moderate restaurant customers consider both perceived usefulness and trust, and (3) fine-dining restaurant customers have a willingness to accept the service robot to the substitute level based on trust. The study also corroborates that the acceptance of service robots varies depending on personal innovativeness. Our analysis contributes to a more comprehensive understanding of acceptance of restaurant service robots and provides managerial guidance for successful implementation of service robots in each restaurant type.

목차

Abstract
Introduction
Literature Review
Human-robot interaction
Roles of service robots
Restaurant classification
Personal innovativeness in information technology(PIIT)
Research framework and hypotheses
Perceived usefulness and trust
Moderating effects of restaurant types and personal innovativeness
Research methodology
Results
Discussion
Theoretical and managerial contributions
References

키워드

저자

• 이혜수 [ 한국과학기술원 기술경영학부 ]
• 조항정 [ 한국과학기술원 기술경영학부 ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국경영정보학회 정기 학술대회 [KMIS Conference]

• 간기

  반년간

• 수록기간

  1990~2025

• 십진분류

  KDC 325 DDC 658