References
- Ajzen, I. (1991). The theory of planned behavior. Organizational Behavior and Human Decision Processes, 50(2), 179–211. https://doi.org/https://doi.org/10.1016/0749-5978(91)90020-T
- Alam, S. S., & Sayuti, N. M. (2011). Applying the theory of planned behavior (TPB) in halal food purchasing. International Journal of Commerce and Management, 21(1), 8–20. https://doi.org/https://doi.org/10.1108/10569211111111676
- Amaro, S., & Duarte, P. (2015). An integrative model of consumers’ intentions to purchase travel online. Tourism Management, 46, 64–79. https://doi.org/https://doi.org/10.1016/j.tourman.2014.06.006
- Arora, S., & Sahney, S. (2018). Antecedents to consumers’ showrooming behaviour: An integrated TAM-TPB framework. Journal of Consumer Marketing, 35(4), 438–450. https://doi.org/https://doi.org/10.1108/JCM-07-2016-1885
- Bagozzi, R. P., & Yi, Y. (1988). On the evaluation of structural equation models. Journal of the Academy of Marketing Science, 16(1), 74–94. https://doi.org/https://doi.org/10.1007/BF02723327
- Berezina, K., Ciftci, O., & Cobanoglu, C. (2019). Robots, artificial intelligence, and service automation in restaurants. In Robots, Artificial intelligence, and service automation in travel, tourism and hospitality. Emerald Publishing Limited.
- Cain, L. N., Thomas, J. H., Alonso Jr, M. (2019). From sci-fi to sci-fact: the state of robotics and AI in the hospitality industry. Journal of Hospitality and Tourism Technology, 10(4), 624–650.
- Chang, I. C., Chou, P. C., Yeh, R. K. J., & Tseng, H. T. (2016). Factors influencing Chinese tourists’ intentions to use the Taiwan medical travel app. Telematics and Informatics, 33(2), 401–409. https://doi.org/https://doi.org/10.1016/j.tele.2015.09.007
- Chaulagain, S., Pizam, A., & Wang, Y. (2021). An integrated behavioral model for medical tourism: An American perspective. Journal of Travel Research, 60(4), 761–778. https://doi.org/https://doi.org/10.1177/0047287520907681
- Chen, C. D., Fan, Y. W., & Farn, C. K. (2007). Predicting electronic toll collection service adoption: An integration of the technology acceptance model and the theory of planned behavior. Transportation Research Part C, 15(5), 300–311. https://doi.org/https://doi.org/10.1016/j.trc.2007.04.004
- Chen, S. Y., & Lu, C. C. (2015). A model of Green acceptance and intentions to use bike-sharing: Youbike users in Taiwan. Networks & Spatial Economics, 16(4), 1–22.
- Cheng, S., & Cho, V. (2011). An integrated model of employees’ behavioral intention toward innovative information and communication technologies in travel agencies. Journal of Hospitality & Tourism Research, 35(4), 488–510. https://doi.org/https://doi.org/10.1177/1096348010384598
- Cheon, J., Lee, S., Crooks, S. M., & Song, J. (2012). An investigation of mobile learning readiness in higher education based on the theory of planned behavior. Computers & Education, 59(3), 1054–1064. https://doi.org/https://doi.org/10.1016/j.compedu.2012.04.015
- Cheunkamon, E., Jomnonkwao, S., & Ratanavaraha, V. (2020). Determinant factors influencing Thai tourists’ intentions to use social media for travel planning. Sustainability, 12(18), 7252. https://doi.org/https://doi.org/10.3390/su12187252
- Cho, M. H. (2020). LG deploys service robot in Seoul restaurant. ZD Net. https://www.zdnet.com/article/lg-deploys-service-robot-in-seoul-restaurant/
- Choe, J. Y., Kim, J. J., & Hwang, J. (2021). Innovative marketing strategies for the successful construction of drone food delivery services: Merging TAM with TPB. Journal of Travel & Tourism Marketing, 38(1), 16–30. https://doi.org/https://doi.org/10.1080/10548408.2020.1862023
- Chuah, S. H. W., Aw, E. C. X., & Cheng, C. F. (2021). A silver lining in the COVID-19 cloud: Examining customers’ value perceptions, willingness to use and pay more for robotic restaurants. Journal of Hospitality Marketing & Management, 1–28. https://doi.org/https://doi.org/10.1080/19368623.2021.1926038
- Cvelbar, L. K., Grün, B., & Dolnicar, S. (2017). Which hotel guest segments reuse towels? Selling sustainable tourism services through target marketing. Journal of Sustainable Tourism, 25(7), 921–934. https://doi.org/https://doi.org/10.1080/09669582.2016.1206553
- Davis, F. D. (1985). A technology acceptance model for empirically testing new end-user information systems: Theory and results [Doctoral dissertation]. Massachusetts Institute of Technology.
- Davis, F. D. (1989). Perceived usefulness, perceived ease of use, and user acceptance of Information Technology. MIS Quarterly, 13(3), 319–340. https://doi.org/https://doi.org/10.2307/249008
- de Graaf, M. M., Ben Allouch, S., & van Dijk, J. A. (2019). Why would I use this in my home? A model of domestic social robot acceptance. Human–Computer Interaction, 34(2), 115–173. https://doi.org/https://doi.org/10.1080/07370024.2017.1312406
- Durbin, D. A., & Chea, T. (2020). Demand for robot cooks rises as kitchens combat COVID-19. AP News. https://apnews.com/article/virus-outbreak-ca-state-wire-pasadena-changing-economy-baking-8782f38c9bfb0955a5f1dfd952a9e866.
- Eagly, A. H., & Chaiken, S. (2007). The advantages of an inclusive definition of attitude. Social Cognition, 25(5), 582–602. https://doi.org/https://doi.org/10.1521/soco.2007.25.5.582
- Eksiri, A., & Kimura, T. (2015). Restaurant service robots development in Thailand and their real environment evaluation. Journal of Robotics and Mechatronics, 27(1), 91–102. https://doi.org/https://doi.org/10.20965/jrm.2015.p0091
- Forbes. (2020). Bon appétit! robotic restaurants are the future. https://www.forbes.com/sites/cognitiveworld/2020/02/03/bon-apptit-robotic-restaurants-are-the-future/#10fe7d172136.
- Fornell, C., & Larcker, D. F. (1981). Evaluating structural equation models with unobservable variables and measurement error. Journal of Marketing Research, 18(1), 39–50. https://doi.org/https://doi.org/10.1177/002224378101800104
- Ham, S., Kim, W. G., & Forsythe, H. W. (2008). Restaurant employees' technology use intention: Validating technology acceptance model with external factors. Journal of Hospitality and Leisure Marketing, 17(1-2), 78–98.
- Han, H., Hwang, J., Lee, M. J., & Kim, J. (2019). Word-of-mouth, buying, and sacrifice intentions for eco-cruises: Exploring the function of norm activation and value-attitude-behavior. Tourism Management, 70, 430–443. https://doi.org/https://doi.org/10.1016/j.tourman.2018.09.006
- Han, H., & Hyun, S. S. (2017). Drivers of customer decision to visit an environmentally responsible museum: Merging the theory of planned behavior and norm activation theory. Journal of Travel & Tourism Marketing, 34(9), 1155–1168. https://doi.org/https://doi.org/10.1080/10548408.2017.1304317
- Harland, P., Staats, H., & Wilke, H. A. (1999). Explaining proenvironmental intention and behavior by personal norms and the theory of planned behavior 1. Journal of Applied Social Psychology, 29(12), 2505–2528. https://doi.org/https://doi.org/10.1111/j.1559-1816.1999.tb00123.x
- Herrero, Á, & San Martín, H. (2012). Developing and testing a global model to explain the adoption of websites by users in rural tourism accommodations. International Journal of Hospitality Management, 31(4), 1178–1186.
- Huang, M. H., & Rust, R. T. (2018). Artificial intelligence in service. Journal of Service Research, 21(2), 155–172. https://doi.org/https://doi.org/10.1177/1094670517752459
- Huang, Y. C., Backman, S. J., Backman, K. F., & Moore, D. (2013). Exploring user acceptance of 3D virtual worlds in travel and tourism marketing. Tourism Management, 36, 490–501. https://doi.org/https://doi.org/10.1016/j.tourman.2012.09.009
- Huijts, N. M., Molin, E. J., & Steg, L. (2012). Psychological factors influencing sustainable energy technology acceptance: A review-based comprehensive framework. Renewable and Sustainable Energy Reviews, 16(1), 525–531. https://doi.org/https://doi.org/10.1016/j.rser.2011.08.018
- Hwang, J., Park, S., & Kim, I. (2020). Understanding motivated consumer innovativeness in the context of a robotic restaurant: The moderating role of product knowledge. Journal of Hospitality and Tourism Management, 44, 272–282. https://doi.org/https://doi.org/10.1016/j.jhtm.2020.06.003
- Intarakumnerd, P., Chairatana, P., & Kamondetdacha, R. (2015). Innovation system of the seafood industry in Thailand. Asian Journal of Technology Innovation, 23(2), 271–287. https://doi.org/https://doi.org/10.1080/19761597.2015.1078925
- Ivanov, S., Webster, C., Stoilova, E., & Slobodskoy, D. (2020, April 3). Biosecurity, automation technologies and economic resilience of travel, tourism and hospitality companies. SocArXiv. https://doi.org/https://doi.org/10.31235/osf.io/2hx6f
- Ivanov, S. H., Webster, C., & Berezina, K. (2017). Adoption of robots and service automation by tourism and hospitality companies. Revista Turismo & Desenvolvimento, 27(28), 1501–1517.
- Jang, H. W., & Lee, S. B. (2021). The relationship between contact-free services, social and personal norms, and customers’ behavior for the sustainable management of the restaurant industry. Sustainability, 13(17), 9870. https://doi.org/https://doi.org/10.3390/su13179870
- Järveläinen, J. (2007). Online purchase intentions: An empirical testing of a multiple-theory model. Journal of Organizational Computing and Electronic Commerce, 17(1), 53–74.
- Jeong, M., Oh, H., & Gregoire, M. (2003). Conceptualizing web site quality and its consequences in the lodging industry. International Journal of Hospitality Management, 22(2), 161–175. https://doi.org/https://doi.org/10.1016/S0278-4319(03)00016-1
- Kamarulzaman, Y. (2007). Adoption of travel e-shopping in the UK. International Journal of Retail and Distribution Management, 35(9), 703–719. https://doi.org/https://doi.org/10.1108/09590550710773255
- Kenrick, D. T., Li, N. P., & Butner, J. (2003). Dynamical evolutionary psychology: Individual decision rules and emergent social norms. Psychological Review, 110(1), 3–28. https://doi.org/https://doi.org/10.1037/0033-295X.110.1.3
- Kim, J. J., & Hwang, J. (2020). Merging the norm activation model and the theory of planned behavior in the context of drone food delivery services: Does the level of product knowledge really matter? Journal of Hospitality and Tourism Management, 42, 1–11. https://doi.org/https://doi.org/10.1016/j.jhtm.2019.11.002
- Klöckner, C. A. (2013). A comprehensive model of the psychology of environmental behaviour—A meta-analysis. Global Environmental Change, 23(5), 1028–1038. https://doi.org/https://doi.org/10.1016/j.gloenvcha.2013.05.014
- Korean Institute for Robot Industry Advancement. (2019). Report of robot industry survey results. https://kiria.org/portal/policysut/portalPlcyReports.do;jsessionid=CCEB2CCE8ECB0ABD85914796B1862927 (Written in Korean).
- Korean Institute for Robot Industry Advancement. (2020). Kiria issue report. https://www.kiria.org/portal/reference/portalRefKIReportList.do;jsessionid=23BF186B2014EEE3CEC1907AFA2DF315;jsessionid=23BF186B2014EEE3CEC1907AFA2DF315?pageIndex=1 (Written in Korean).
- Lee, K. (2011). Patterns and processes of contemporary technology fusion: The case of intelligent robots. Asian Journal of Technology Innovation, 15(2), 45–65. https://doi.org/https://doi.org/10.1080/19761597.2007.9668637
- Lee, S. Y., Hansen, S. S., & Lee, J. K. (2016). What makes us click “like” on facebook? Examining psychological, technological, and motivational factors on virtual endorsement. Computer Communications, 73, 332–341. https://doi.org/https://doi.org/10.1016/j.comcom.2015.08.002
- Leung, R., & Loo, P. T. (2020). Co-creating interactive dining experiences via interconnected and interoperable smart technology. Asian Journal of Technology Innovation, 1–23. https://doi.org/https://doi.org/10.1080/19761597.2020.1822748
- Liu, Y., Sheng, H., Mundorf, N., Redding, C., & Ye, Y. (2017). Integrating norm activation model and theory of planned behavior to understand sustainable transport behavior: Evidence from China. International Journal of Environmental Research and Public Health, 14(12), 1593. https://doi.org/https://doi.org/10.3390/ijerph14121593
- Lu, L., Cai, R., & Gursoy, D. (2019). Developing and validating a service robot integration willingness scale. International Journal of Hospitality Management, 80, 36–51. https://doi.org/https://doi.org/10.1016/j.ijhm.2019.01.005
- Lu, Y., Zhou, T., & Wang, B. (2009). Exploring Chinese users’ acceptance of instant messaging using the theory of planned behavior, the technology acceptance model, and the flow theory. Computers in Human Behavior, 25(1), 29–39. https://doi.org/https://doi.org/10.1016/j.chb.2008.06.002
- Malewar, A. (2019). LG Electronics showcased its first cooking robot called “LG CLOi Chefbot” InceptiveMind. https://www.inceptivemind.com/lg-electronics-first-cooking-robot-lg-cloi-chefbot/10426/.
- Ministry of Trade, Industry, and Energy. (2021). 2021 Action plan for AI Robots. https://www.intralinkgroup.com/getmedia/7bca58ca-90d0-4c2d-a25f-af23c057b7b3/Korean-Artificial-Intelligence-Final-Report,-Innovation,-Brochure
- Mishraa, N., Goyal, D., & Sharma, A. D. (2018, April). Issues in existing robotic service in restaurants and hotels. Proceedings of 3rd International Conference on Internet of Things and Connected Technologies (ICIoTCT), 26–27.
- Moilanen, T., Ambartsumova, E., MoreiraKares, E., Muilu, T., Nguyen, N., & Borgenström, P. (2020). Innovations in Restaurants, Hotels and Venues.
- Morgan, N., & Pritchard, A. (2019). Gender matters in hospitality' (invited paper for ‘luminaries’ special issue of International Journal of Hospitality Management). International Journal of Hospitality Management, 76, 38–44.
- Morosan, C. (2012). Theoretical and empirical considerations of guests’ perceptions of biometric systems in hotels. Journal of Hospitality and Tourism Research, 36(1), 52–84. https://doi.org/https://doi.org/10.1177/1096348010380601
- Murphy, J., Gretzel, U., & Hofacker, C. (2017). Service robots in hospitality and tourism: Investigating anthropomorphism [Paper presentation]. 15th APacCHRIE Conference, 31 May–2 June 2017, Bali. http://heli.edu.au/wp-content/uploads/2017/06/APacCHRIE2017_Service-Robots_paper-200.pdf.
- Murphy, K. S., Dipietro, R. B., Rivera, M. A., & Muller, C. C. (2009). An exploratory case study of factors that impact the turnover intentions and job satisfaction of multi-unit managers in the casual theme segment of the US restaurant industry. Journal of Foodservice Business Research, 12(3), 200–218.
- Nayyar, A., Mahapatra, B., Le, D., & Suseendran, G. (2018). Virtual reality (VR) & augmented reality (AR) technologies for tourism and hospitality industry. International Journal of Engineering & Technology, 7(2.21), 156–160. https://doi.org/https://doi.org/10.14419/ijet.v7i2.21.11858
- Nordbo, K., Milne, D., Calvo, R. A., & Allman-Farinelli, M. (2015). Virtual food court: A VR environment to assess people’s food choices. In Proceedings of the Annual Meeting of the Australian Special Interest Group for Computer Human Interaction (pp. 69–72).
- Nordlund, A., Jansson, J., & Westin, K. (2016). New transportation technology: Norm activation processes and the intention to switch to an electric/hybrid vehicle. In 6th Transport Research Arena (TRA), April 18–21, Warsaw (Vol. 14, pp. 2527–2536). Elsevier.
- Nunnally, J. C. (1978). Psychometric theory. McGraw-Hill.
- Oracle. (2018). Restaurant 2025: Emerging technologies destined to reshape our business. https://www.oracle.com/webfolder/s/delivery_production/docs/FY16h1/doc36/Restaurant-2025-Oracle-Hospitality.pdf.
- Panwar, D., Patra, S., & Kumar, S. (2019). Artificial intelligence in the quick service restaurants: An exploration of opportunities and challenges. International Journal of Research and Analytical Reviews, 6(1), 53–59.
- Park, K. (2020). ‘Pent-up demand’ and ‘revenge shopping’ are driving U.S. retail and restaurant spending. The Philadelphia Inquirer. https://www.inquirer.com/news/retail-shopping-us-may-april-20200617.html.
- Park, K., Lee, S., & Khan, M. A. (2014). Exploring the impact of franchise support on franchisee acceptance of intranet in quick service restaurant (QSR) franchise system. Journal of Hospitality and Tourism Technology, 5(2), 143–159. https://doi.org/https://doi.org/10.1108/JHTT-05-2013-0016
- Peres, R., Correia, A., & Moital, M. (2011). The indicators of intention to adopt mobile electronic tourist guides. Journal of Hospitality and Tourism Technology, 2(2), 120–138. https://doi.org/https://doi.org/10.1108/17579881111154236
- Perugini, M., & Bagozzi, R. P. (2004). The distinction between desires and intentions. European Journal of Social Psychology, 34(1), 69–84. https://doi.org/https://doi.org/10.1002/ejsp.186
- Piçarra, N., Giger, J. C., Pochwatko, G., & Możaryn, J. (2016). Designing social robots for interaction at work: Socio-cognitive factors underlying intention to work with social robots. Journal of Automation Mobile Robotics and Intelligent Systems, 10(4), 17–26. https://doi.org/https://doi.org/10.14313/JAMRIS_4-2016/28
- Porter, C. E., & Donthu, N. (2006). Using the technology acceptance model to explain how attitudes determine Internet usage: The role of perceived access barriers and demographics. Journal of Business Research, 59(9), 999–1007. https://doi.org/https://doi.org/10.1016/j.jbusres.2006.06.003
- Priester, J. R., Nayakankuppam, D., Fleming, M. A., & Godek, J. (2004). The A2SC2 model: The influence of attitudes and attitude strength on consideration and choice. Journal of Consumer Research, 30(4), 574–587. https://doi.org/https://doi.org/10.1086/380290
- Rondan-Cataluña, F. J., Arenas-Gaitán, J., & Ramírez-Correa, P. E. (2015). A comparison of the different versions of popular technology acceptance models: A non-linear perspective. Kybernetes, 44(5), 788–805. https://doi.org/https://doi.org/10.1108/K-09-2014-0184
- Roos, D., & Hahn, R. (2019). Understanding collaborative consumption: An extension of the theory of planned behavior with value-based personal norms. Journal of Business Ethics, 158(3), 679–697. https://doi.org/https://doi.org/10.1007/s10551-017-3675-3
- RT UK. (2016). In robot ramen restaurant where bots cook. https://www.youtube.com/watch?v=9bg783TW7fQ
- Sahli, A. B., & Legohérel, P. (2016). The tourism Web acceptance model: A study of intention to book tourism products online. Journal of Vacation Marketing, 22(2), 179–194. https://doi.org/https://doi.org/10.1177/1356766715607589
- Schepers, J., & Wetzels, M. (2007). A meta-analysis of the technology acceptance model: Investigating subjective norm and moderation effects. Information and Management, 44(1), 90–103.
- Scherer, R., Siddiq, F., & Tondeur, J. (2019). The technology acceptance model (TAM): A meta-analytic structural equation modeling approach to explaining teachers’ adoption of digital technology in education. Computers & Education, 128, 13–35. https://doi.org/https://doi.org/10.1016/j.compedu.2018.09.009
- Schwartz, S. H. (1977). Normative influences on altruism. Advances in Experimental Social Psychology, 10(1), 221–279. https://doi.org/https://doi.org/10.1016/S0065-2601(08)60358-5
- Schwartz, S. H., & Howard, J. A. (1981). A normative decision-making model of altruism. In J. P. Rushton, & R. M. Sorrentino (Eds.), Altruism and helping behavior (pp. 189–211). Erlbaum.
- Seo, K. H., & Lee, J. H. (2021). The emergence of service robots at restaurants: Integrating trust, perceived risk, and satisfaction. Sustainability, 13(8), 4431. https://doi.org/https://doi.org/10.3390/su13084431
- Seyitoğlu, F., & Ivanov, S. (2020a, in press). Service robots as a tool for physical distancing in tourism. Current Issues in Tourism. https://doi.org/https://doi.org/10.1080/13683500.2020.1774518.
- Seyitoğlu, F., & Ivanov, S. (2020b). Understanding the robotic restaurant experience: A multiple case study. Journal of Tourism Futures, Vol. ahead-of-print No. ahead-of-print. https://doi.org/https://doi.org/10.1108/JTF-04-2020-0070.
- Shead, S. (2019). World’s first robot hotel fires half of its robots. www.forbes.com/sites/samshead/2019/01/16/worlds-first-robot-hotel-fires-half-of-its-robots/#78bf9dfde1b1.
- Shin, Y. H., & Hancer, M. (2016). The role of attitude, subjective norm, perceived behavioral control, and moral norm in the intention to purchase local food products. Journal of Foodservice Business Research, 19(4), 338–351. https://doi.org/https://doi.org/10.1080/15378020.2016.1181506
- Shin, Y. H., Im, J., Jung, S. E., & Severt, K. (2018). The theory of planned behavior and the norm activation model approach to consumer behavior regarding organic menus. International Journal of Hospitality Management, 69, 21–29. https://doi.org/https://doi.org/10.1016/j.ijhm.2017.10.011
- South China Morning Post. (2018). Inside China's first AI hot pot restaurant. https://www.youtube.com/watch?v=sj7B0Y___c4
- Tussyadiah, I. P., & Park, S. (2018). Consumer evaluation of hotel service robots. In Information and communication technologies in tourism 2018 (pp. 308–320). Springer.
- Venkatesh, V., & Davis, F. D. (2000). A theoretical extension of the technology acceptance model: Four longitudinal field studies. Management Science, 46(2), 186–204.
- Venkatesh, V., Morris, M. G., Davis, G. B., & Davis, F. D. (2003). User acceptance of information technology: Toward a unified view. MIS Quarterly, 27(3), 425–478. https://doi.org/https://doi.org/10.2307/30036540
- Venkatesh, V., Thong, J. Y. L., & Xu, X. (2012). Consumer acceptance and use of information technology: Extending the unified theory of acceptance and use of technology. MIS Quarterly, 36(1), 157–178. https://doi.org/https://doi.org/10.2307/41410412
- Wang, M., An, K., & Wang, P. (2019). Listen to China: World’s first restaurant with robot-run kitchen. CCTN. https://news.cgtn.com/news/3d3d414d3141544f32457a6333566d54/index.html.
- Yang, F. X. (2017). Effects of restaurant satisfaction and knowledge sharing motivation on eWOM intentions: The moderating role of technology acceptance factors. Journal of Hospitality & Tourism Research, 41(1), 93–127. https://doi.org/https://doi.org/10.1177/1096348013515918
- Yu, Q., Yuan, C., Fu, Z., & Zhao, Y. (2012). An autonomous restaurant service robot with high positioning accuracy. Industrial Robot, 39(3), 271–281. https://doi.org/https://doi.org/10.1108/01439911211217107
- Yu, Y., Yi, W., Feng, Y., & Liu, J. (2018, January). Understanding the intention to use commercial bike-sharing systems: An integration of TAM and TPB. In Proceedings of the 51st Hawaii International Conference on System Sciences (pp. 646–655).
- Zahid, N., Mujtaba, A., & Riaz, A. (2010). Consumer acceptance of online banking. European Journal of Economics, Finance and Administrative Sciences, 27(1).
- Zemke, D. M. V., Tang, J., Raab, C., & Kim, J. (2020). How to build a better robot … for quick-service restaurants. Journal of Hospitality & Tourism Research, 44(8), 1235–1269. https://doi.org/https://doi.org/10.1177/1096348020946383
- Zeng, Z., Chen, P. J., & Lew, A. A. (2020). From high-touch to high-tech: COVID-19 drives robotics adoption. Tourism Geographies, 22(3), 724–734. https://doi.org/https://doi.org/10.1080/14616688.2020.1801828
- Zhong, L., & Verma, R. (2019). “Robot rooms”: How guests use and perceive hotel robots. Cornell Hospitality Report, 19(2), 1–8.