Hong-Xin Cui, Ke Feng, Huan-Liang Li and Jin-Hua Han
To improve the trajectory tracking accuracy of 6R decoupled manipulator in singularity region, this paper aims to propose a singularity avoidance algorithm named “singularity…
Abstract
Purpose
To improve the trajectory tracking accuracy of 6R decoupled manipulator in singularity region, this paper aims to propose a singularity avoidance algorithm named “singularity separation plus improved Gaussian distribution damped reciprocal”.
Design/methodology/approach
The manipulator is divided into forearm and wrist, and the corresponding singularity factors are separated based on kinematics calculation. Singularity avoidance is achieved by replacing the common reciprocal with the improved Gaussian distribution damped reciprocal.
Findings
Compared with common damped reciprocal algorithm and classical Gaussian distribution algorithm, the continuity of the proposed algorithm is improved and the tracking error is minimized. The simulation and experiment results prove effectiveness and practicability of the proposed algorithm.
Originality/value
This study has an important significance to improve the efficiency and operation accuracy of 6R decoupled manipulator.
Details
Keywords
Sheng-Hshiung Tsaur, Hsiu-Yu Teng, Tien-Cheng Han and Jin-Hua Tu
Memorable customer experience (MCE) is a key factor affecting customer loyalty and revisit intention. Hospitality managers must identify factors that create MCEs. This study aims…
Abstract
Purpose
Memorable customer experience (MCE) is a key factor affecting customer loyalty and revisit intention. Hospitality managers must identify factors that create MCEs. This study aims to investigate relationships among perceived coolness, customer engagement and MCE and examine the mediation effect of customer engagement.
Design/methodology/approach
Two samples of 434 restaurant customers and 372 hotel customers in Taiwan returned questionnaires. Hypotheses were examined by structural equation modeling.
Findings
The results demonstrated that perceived coolness positively affected customer engagement and MCE and that customer engagement positively affected MCE. Furthermore, customer engagement mediated the relationship between perceived coolness and MCE.
Research limitations/implications
This study is cross-sectional, which limits causal inference. Furthermore, this study only investigated customers of Taiwanese restaurants and hotels, and the findings may not be generalizable to other industries and countries.
Originality/value
This study contributes to the MCE knowledge in hospitality by elucidating the association among perceived coolness, customer engagement and MCE. The findings can aid hospitality managers in developing marketing strategies, fostering customer engagement and creating MCEs.
Details
Keywords
Chih-Hsing Liu, Sheng-Fang Chou, Bernard Gan and Jin-Hua Tu
– The purpose of this paper is to develop a research framework to explain the relationship between overall restaurant quality and customer satisfaction.
Abstract
Purpose
The purpose of this paper is to develop a research framework to explain the relationship between overall restaurant quality and customer satisfaction.
Design/methodology/approach
To test this model, the authors deploy 48 mystery shoppers to evaluate 496 Taiwanese restaurants. Further, the authors performed two different regression models and performing the Baron and Kenny (1986) procedure to test the hypotheses.
Findings
This study investigates whether restaurants are susceptible to the quality and level of restaurant service, and the restaurant’s physical atmosphere. Further, this study investigates whether these two constructs are likely to improve customers’ perception of restaurant quality, and whether such a strategy may also lead to customers’ satisfaction and facilities word-of-mouth recommendations.
Practical implications
The evidence suggests that the construct of “restaurant service” and “physical atmosphere” are strong determinant of improving customers’ perception of overall quality of restaurant. That is, there is a tendency to innovate when restaurant managers prioritize customers’ satisfaction. Further, managers who believe that service and physical atmosphere issues are top priorities will also improve the overall quality in their restaurants.
Originality/value
Measuring the relationships between Michelin star evaluation criteria via a large observation sample is rare in the present literature. As far as the authors know, this is the first paper to exam the relationships between Michelin star evaluation criteria.