Enhancing service adaptability: a moderated mediation model of workplace ostracism, robot anthropomorphism, employees’ readiness to change, and performance efficacy

IF 5.3 3区 管理学 Q1 HOSPITALITY, LEISURE, SPORT & TOURISM
Ataul Karim Patwary, Md Sazzad Hossain, T. Mistry, M. Parvez
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Abstract

Purpose This study aims to analyze workplace ostracism, robot anthropomorphism, employees’ readiness to change and employees’ service adaptive behavior. The moderating role of performance efficacy between employees’ readiness and service adaptive behavior was also assessed. Design/methodology/approach Data were collected from 591 restaurant employees in Malaysia. The data were analyzed using partial least squares-structural equation modeling. Findings Workplace ostracism and robot anthropomorphism positively influence employees’ readiness to change and service-adaptive behavior. Employees’ readiness to change mediates the relationship between ostracism, robot anthropomorphism and service-adaptive behavior. Research limitations/implications This study provides an exclusively applied understanding of robot anthropomorphism and service employee adaptive behavior. In addition to restaurant employees’ readiness to change and collaborate with service robots, a longitudinal study can be conducted to track the advancement of restaurant employees’ technology adaptive behavior over an extended area. Originality/value Service robots have mainly been assessed from consumer perspectives in the hospitality industry. This research used the conservation of resources theory to evaluate the human–computer interaction of service robots and restaurant employees. Organizational and individual factors were considered to assess the impact on employees’ service adaptability.
增强服务适应性:工作场所排斥、机器人拟人化、员工变革意愿和绩效效能的调节中介模型
目的 本研究旨在分析工作场所排斥现象、机器人拟人化、员工的改变意愿以及员工的服务适应行为。研究还评估了绩效效能在员工准备度和服务适应行为之间的调节作用。研究结果工作场所排斥和机器人拟人化对员工的变革意愿和服务适应行为有积极影响。员工的改变意愿是排斥、机器人拟人化和服务适应行为之间关系的中介。除了餐厅员工是否愿意改变并与服务机器人合作外,还可以进行纵向研究,在更大范围内跟踪餐厅员工技术适应行为的进展情况。原创性/价值在酒店业,服务机器人主要是从消费者角度进行评估的。本研究采用资源保护理论来评估服务机器人与餐厅员工的人机互动。研究考虑了组织和个人因素,以评估对员工服务适应性的影响。
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来源期刊
Journal of Hospitality and Tourism Technology
Journal of Hospitality and Tourism Technology HOSPITALITY, LEISURE, SPORT & TOURISM-
CiteScore
8.40
自引率
12.80%
发文量
41
期刊介绍: The Journal of Hospitality and Tourism Technology is the only journal dedicated solely for research in technology and e-business in tourism and hospitality. It is a bridge between academia and industry through the intellectual exchange of ideas, trends and paradigmatic changes in the fields of hospitality, IT and e-business. It covers: -E-Marketplaces, electronic distribution channels, or e-Intermediaries -Internet or e-commerce business models -Self service technologies -E-Procurement -Social dynamics of e-communication -Relationship Development and Retention -E-governance -Security of transactions -Mobile/Wireless technologies in commerce -IT control and preparation for disaster -Virtual reality applications -Word of Mouth. -Cross-Cultural differences in IT use -GPS and Location-based services -Biometric applications -Business intelligence visualization -Radio Frequency Identification applications -Service-Oriented Architecture of business systems -Technology in New Product Development
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