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Publication date: 25 November 2024

Faruk Seyitoğlu, Francesc Fusté-Forné, Serkan Yiğit and Süleyman Engin

This research investigates the impacts, compatibility and suitability of robot chefs in a restaurant context from the perspective of human chefs.

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Abstract

Purpose

This research investigates the impacts, compatibility and suitability of robot chefs in a restaurant context from the perspective of human chefs.

Design/methodology/approach

Based on a qualitative research approach, semi-structured interviews were conducted with 27 chefs working in restaurants in Türkiye.

Findings

The study revealed the positive and negative impacts of robot chefs in restaurants, spanning aspects such as competitiveness, labour/human resources, financial, service quality, creativity and innovativeness and sustainability. The findings also shed light on the lack of necessary humanoid chef competencies of robot chefs and the suitability of restaurant concepts for their use.

Originality/value

Although previous research has explored the integration of automation and robotics in hospitality experiences and the perceptions of guests towards robot chefs, a significant gap exists in understanding the viewpoints of human chefs. This study makes a novel contribution to the theoretical and practical understanding of the use of robot chefs in the kitchen and the dynamics of their interaction with human chefs.

Details

British Food Journal, vol. 127 no. 1
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 21 June 2021

Serkan Yiğit and Nilüfer Şahin Perçin

The purpose of this study is to examine and understand the experiences of tourists in the Turkish coffee houses in Istanbul, Turkey.

677

Abstract

Purpose

The purpose of this study is to examine and understand the experiences of tourists in the Turkish coffee houses in Istanbul, Turkey.

Design/methodology/approach

In this study, a qualitative case study method was used to analyze tourists’ comments with user-generated content technique by analyzing tourists’ comments. The data used in the study was collected through TripAdvisor, which is considered one of the most famous websites with tourist reviews and comments, between 20 May and 10 June 2020 from tourists’ reviews (n:219).

Findings

The findings show that Turkish coffee house experiences are heterogeneous based on the dimensions of coffee characteristics, place, satisfaction, recommendation and revisit intention, value/price and value-added experience. Moreover, value-added experience includes some sub-themes such as a memorable experience, authentic experience and culture learning experience.

Originality/value

There are some studies on Turkish coffee and Turkish coffee culture in the literature, but there have been no empirical studies investigating the Turkish coffee house experiences of tourists. For this reason, this study aims to examine and understand the experiences of tourists in Turkish coffee houses. Therefore, it is believed that this study will fill the current gap in the literature on tourists’ experiences of Turkish coffee houses.

Details

International Journal of Culture, Tourism and Hospitality Research, vol. 15 no. 3
Type: Research Article
ISSN: 1750-6182

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