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Amidst the COVID-19 outbreak, service organizations rushed to deploy robots to serve people in quarantine, again igniting the ongoing dispute regarding robots in tourism. This study aims to investigate tourists’ perceptions regarding the use of robots and, more specifically, anthropomorphic robots in the tourism domain.

A qualitative inquiry was used to delve deep into the issue of tourists’ perceptions regarding the usage of anthropomorphic robots in tourism, with a total number of 78 interviews with tourists being retained in the study.

The findings reveal that tourists favor the use of anthropomorphic robots over any other type of robot. The use of anthropomorphic robots in tourism may result in an overall enhanced experiential value. Even so, informants also expressed frustration, sadness and disappointment vis-à-vis the use of robots in a human-driven industry.

A conceptual continuum of tourists’ perceptions and concerns over the use of robots is presented that can guide future studies. Tourism stakeholders may look at the possibility of incorporating carefully designed anthropomorphic robots in key service positions, but should not give the impression that robots are replacing the human face of the organization.

Tourism stakeholders may look at the possibility of incorporating carefully designed anthropomorphic robots in key service positions, but should not give the impression that robots are replacing the human face of the organization.

Tourism organizations that make use of robots run the risk of being perceived as nonanthropocentric. This leads to the conclusion that anthropomorphism could be used but should not replace the sector’s anthropocentrism. The study conveys tourists’ concerns over technological (robot) determinism.

This study aims to use Foucault’s theory of heterotopian space to interpret peer-to-peer (P2P) accommodation experiences by considering the perceptions of Airbnb hosts and guests.

Data for this study were collected through the use of semi-structured interviews with Airbnb hosts and guests of different cultural backgrounds.

Informed by Foucault’s heterotopology, study findings identify and discuss the spatial dimensions at the micro-scale that distinguish P2P accommodation space from traditional hospitality spaces, arguing that P2P accommodation represents an interstitial space within the tourism system that triggers a reordering of resources, skills and meanings.

The paper introduces a cutting-edge perspective on how P2P accommodation spatiality may be viewed or approached in a meaningfully different manner, particularly advancing knowledge on how prescribed roles and practices in hospitality are being redefined.

共享经济：分析作为福柯异托邦的点对点住宿

本次研究通过福柯的“异托邦”空间理论, 结合考虑Airbnb房东与房客双方的看法, 来对点对点（P2P）住宿的体验进行解释阐述。

本次研究所用数据是通过对Airbnb的房东及来自不同文化背景的房客进行半结构访谈所收集的。

在福柯“异质拓扑学”理论的启发之下, 本次研究所取得的结果在微观的尺度上确定了一些使P2P住宿空间有别于传统酒店空间的空间维度, 并对此展开讨论。研究还认为P2P住宿代表了旅游系统中的间隔空间, 能够促使资源、技能与意义等重新排序。

本文引入了一种前沿观点, 来以一种有意义的不同方式对P2P住宿空间的展开审视与探讨, 尤其是针对重新定义酒店角色与做法的这一方面给予先进的知识。

关键词 点对点（P2P）住宿；Airbnb；异托邦；福柯；空间；共享经济

研究论文

Consumo colaborativo: Alojamiento entre pares como heterotopía Foucaultiana

Este estudio utiliza la teoría de Foucault del espacio heterotópico para interpretar las experiencias de alojamiento entre pares (P2P) al considerar las percepciones de hospedantes y huéspedes en Airbnb.

Los datos para este estudio fueron recolectados mediante el uso de entrevistas semiestructuradas con hospedantes y huéspedes de Airbnb de diferentes orígenes culturales.

Informados por la heterotopología de Foucault, los hallazgos del estudio identifican y debaten dimensiones espaciales a pequeña escala que distinguen el espacio de alojamiento P2P de los espacios residenciales tradicionales, argumentando que el alojamiento P2P representa un espacio intersticial dentro del sistema turístico que activa un reordenamiento de los recursos, habilidades y significados.

El documento presenta una perspectiva de vanguardia sobre cómo la espacialidad del alojamiento P2P puede ser vista o manejada de una manera sustancialmente diferente, particularmente desarrollando conocimientos sobre cómo se redefinen las funciones y prácticas prescritas en el sector de alojamientos.

Alojamiento entre pares (P2P), Airbnb, Consumo colaborativo, Heterotópico, Foucault, espacio

Trabajo de investigación

This study aims to provide a theoretical account of the nexus of religion and entrepreneurship in hospitality and tourism (H&T) by considering the influences of religion on entrepreneurial motivation, acquisition of resources for entrepreneurship and entrepreneurial behaviour.

The authors synthesise research and theory on religion and entrepreneurship and apply it within H&T, taking into account the specificities of the industry. Specifically, they pooled together relevant theory and empirical research findings which they summarised to identify points of convergence and divergence, before refining the data to allow for further theoretical insights to be gained.

The authors suggest that religion may positively or negatively influence entrepreneurship; in particular, they identify various modes of religion influences, which offer insights into how religion may encourage, sustain and amplify entrepreneurship or alternatively inhibit entrepreneurship.

Religion offers an important yet underused lens for understanding the activities and mechanisms influencing entrepreneurship in the rapidly evolving H&T industry. This study identifies different aspects of the two multidimensional and interdisciplinary concepts of religion and entrepreneurship and offers new insights into the relationship between the two within the context of H&T.

The purpose of this study is to examine the role of wine involvement in moderating the effect of winery service quality on loyalty toward small family wineries.

This study used a structured questionnaire. The survey was distributed to wine tourists who visited small family wineries located in Crete, Greece and a total of 216 usable questionnaires were collected for the study. To analyze the data, the study used partial least squares structural equation modeling.

The results reveal that wine involvement moderates the effects of winery service quality on wine tourists’ loyalty. Specifically, staff behavior affects the loyalty toward wine tourists with low involvement more significantly compared to the wine tourists with high wine involvement. On the other hand, the quality of wine tastings affects the loyalty of wine tourists with high wine involvement more significantly in contrast with the wine tourists with low wine involvement.

Findings suggest that winery operators need to take into consideration wine involvement among wine tourists when they develop a winery service strategy. Operators of small family wineries can provide more customized, diverse and quality wine tastings to wine tourists with high wine involvement while prioritizing winery staff’s behavior and hospitality to those wine tourists with low wine involvement.

This study contributes to extant wine tourism literature by adding the effects of wine involvement on wine tourists’ loyalty toward the winery, and particularly focusing on small, family wineries.

The response of a MESFET and an inverted HEMT to the impact of an a particle has been calculated by means of the Monte Carlo Particle Model, a technique for solving Boltzmann's transport and Poisson's field equation self‐consistently in space and time. The calculations show that all the terminals of the MESFET react by generating an initial current pulse followed by another; the timing of the second pulse depends on the angle of incidence of the α particle. The lattice heating rate was found to be largest at the corners of the Ohmic contacts. The HEMT, on the other hand, hardly reacts electrically to the α particle but is more likely to burn out in an a particle radiation environment because of the larger lattice heat generation taking place in the interior of the transistor. The results also support the theory of the hot‐electron induced subsurface catastrophic failure mechanism.

This study attempts to identify and explicate the unique segmentation of the increasingly growing virtual reality (VR) user market based on the user experience. Consequently, it collects five hundred forty-five online survey questionnaires through the Prolific platform and deploys cluster analysis to identify mutually exclusive groups of VR users. The research variable, user experience, contains 16 indicators explained by four dimensions. As a result, this study is able to unveil three mutually exclusive markets which are labeled as (1) beginner, (2) aficionado, and (3) utilitarian. The unique features of these three groups are further compared based on their VR tour behaviors. In the conclusion section, it offers managerial implications for devising novel marketing strategies.

Tourism and hospitality scholars have examined tourists' food experiences in the tourism context. However, little research has been focused on the experience of tasting slow food/wine and the market that consumes slow food/wine. This study aims to (1) understand the factors contributing to tourists' slow food experiences and (2) identify the market segmentation of tourists who experiences slow food and wine at a winery. Four hundred fifty-three online survey questionnaires were collected from Amazon Mechanical Turk (MTurk) platform. The critical research variable is slow food experience, which contains 16 items explained by four dimensions: (1) food, (2) place, (3) behavior, and (4) knowledge. Subsequently, a cluster analysis based on slow food experience measurement was adopted to discover the tourist market. The study identifies three markets: (1) hardcore slow food gastronomes, (2) common slow foodies, and (3) casual visitors. In the conclusion section, this study offers theoretical contributions to the slow food literature and managerial implications for tourism marketers to establish new marketing strategies.

Consumer-based brand equity (CBBE) has been used in tourism and hospitality to measure the success of firm-level as well as destination-level brands. As wine tourism gained attention during the past two decades, researchers endeavored to use CBBE to understand consumer reactions to different wine tourism destinations. However, research in this domain has been divergent, with many models of CBBE with diverse components, without being validated for different destinations.

The current study tested the validity of a CBBE model with the six most-widely used components, namely brand familiarity, brand image, perceived quality, consumer value, brand value and brand loyalty. The model was first tested for five domestic wine tourism destinations in the United States (n = 247) and retested for five global wine tourism destinations (n = 248). Partial least squares structural equation modeling (PLS-SEM) of data from 495 respondents was used for analysis.

Findings indicated that a four-component CBBE model with brand familiarity, brand image, consumer value and brand loyalty may be a more parsimonious model in the wine tourism destination context.

Knowledge of the CBBE of the destination within which the winery is located will enable the winery to understand the extent to which it can rely on this CBBE for the sale of their wines versus the extent to which they must rely on their own marketing activities to develop CBBE in their specific wine brand(s).

The study is unique in using multiple wine tourism destinations to test a CBBE model.

Hospitableness lies in the center of hospitality services. With the infusion of artificial intelligence (AI) technology in the hospitality industry, managers are concerned about how AI influences service hospitableness. Previous research has examined the consequences of AI technology based on customers’ assessment while ignoring the key players in service hospitableness – frontline employees (FLEs). This study aims to reveal how AI technology empowers FLEs physically, mentally and emotionally, facilitating hospitableness provision.

As the starting point, the instrument for AI-enabled service attributes was designed based on previous literature, hotel FLE interviews, expert panel and a pilot survey, and then validated using survey data. After that, a paired supervisor-employee sample was recruited in 15 hotels, and 342 valid questionnaires covering the constructs were obtained.

Factor analyses and measurement model evaluation suggest that the four factors, including anthropomorphic, entertainment, functional and information attributes, explain the construct of AI-enabled service attributes well, with high reliability and validity. Additionally, anthropomorphic, functional and information attributes of AI technology have been found to enable FLEs physically, mentally and emotionally, which further lead to increased service hospitableness. The entertainment attributes do not significantly reduce physical and mental fatigue but lead to positive emotions of FLEs significantly. Additionally, psychological job demand moderates the effects of AI-enabled service attributes on physical fatigue.

Practical implications can be made for AI technology application and hospitableness provision, in terms of AI technology analysis, job design and employee workload management.

This research contributes to understanding AI-enabled service attributes and their consequences, extends the conservation of resources theory to AI application context and promotes the research on service hospitableness.