2021
DOI: 10.1016/j.techsoc.2021.101779
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Robots as restaurant employees - A double-barrelled detective story

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Cited by 50 publications
(51 citation statements)
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“…The results of Experiment 1 confirmed H1 and fit well with the seemly controversial previous findings: on the one hand, participants predicted the foods cooked by typical robotic chefs were above average quality, which is parallel with the previous finding that some customers were fascinated by the “robotic cooking” in a fast-food restaurant [ 14 ]; on the other hand, participants predicted robot-cooked food was of lower quality than human-cooked food, which is consistent with previous findings that other customers think robots were not appropriate for cooking food in restaurants and hotels [ 2 , 6 , 8 ].…”
Section: Discussionsupporting
confidence: 87%
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“…The results of Experiment 1 confirmed H1 and fit well with the seemly controversial previous findings: on the one hand, participants predicted the foods cooked by typical robotic chefs were above average quality, which is parallel with the previous finding that some customers were fascinated by the “robotic cooking” in a fast-food restaurant [ 14 ]; on the other hand, participants predicted robot-cooked food was of lower quality than human-cooked food, which is consistent with previous findings that other customers think robots were not appropriate for cooking food in restaurants and hotels [ 2 , 6 , 8 ].…”
Section: Discussionsupporting
confidence: 87%
“…As noted before, previous studies have shown that some customers were fascinated by the “robotic cooking” in a fast-food restaurant [ 14 ], but other customers thought robots were not appropriate for cooking food in restaurants and hotels [ 2 , 6 , 8 ]; these inconsistent findings might be due to (1) fast-food and luxury restaurants provided dishes with low or high cooking difficulty level respectively, and (2) despite being fascinated by “robotic cooking”, customers of the fast-food restaurant did not explicitly compare robot-cooked food with human-cooked food. Therefore, we establish the following hypotheses:…”
Section: The Current Studymentioning
confidence: 99%
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