Modern Approaches to Robotisation of Service Processes in Restaurant Industry Establishments

S. Neilenko, Anastasiia Fohel, Yevheniia Hushcha, O. Oliinyk
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Abstract

Topicality. Robotisation of all life spheres forces restaurant industry establishments to develop and implement innovative technologies. This process has only accelerated during the pandemic period. At the same time, blighty enterprises significantly lag behind in the pace of automation and robotisation technologies implementation in service processes. Research aim and methods. The purpose of the study is to research approaches to robotisation of the service process in restaurant industry establishments, as well as to determine the impact of robotisation on service quality, and develop a scheme for serving guests with robots in restaurants. In order to achieve this, a set of scientific methods and approaches have been used: systemic, functional, systemic and structural, analysis and synthesis, comparison, logical generalisation. Results. According to the analysis of robots practical use in serving guests, it is offered to classify their functions into three categories: reception of visitors, reception of orders and their delivery, automation of processes. It has been established that the robotisation implementation improves the quality of service provision in restaurant industry establishments. This can be explained by the increasing tendency in the degree of the guests’ satisfaction with their needs, and the originality of such an idea. The elaborated scheme of using robots for serving guests in restaurant industry establishments consists of four consecutive stages: meeting guests, choosing a table, transferring the order and the guests’ payments. Conclusions and discussion. Approaches to service process robotisation have been studied. It has been established that robotisation improves the quality of services in restaurant industry establishments. The spheres of robots use have been outlined. Additionally, SWOT analysis has been carried out, which shows positive and negative sides, as well as prospects and risks of using robots in restaurants. The scheme for serving guests using robots in restaurant industry establishments has been elaborated.
餐饮业机构服务过程的现代机器人化方法
主题性。所有生活领域的机器人化迫使餐饮业机构开发和实施创新技术。这一进程只是在疫情期间加速了。与此同时,陷入困境的企业在服务流程中的自动化和机器人化技术实施速度明显落后。研究目的和方法。本研究的目的是研究餐饮业机构服务流程的机器人化方法,以及确定机器人化对服务质量的影响,并制定一个在餐厅使用机器人为客人服务的方案。为了实现这一点,使用了一套科学的方法和途径:系统的、功能的、系统的和结构的、分析和综合的、比较的、逻辑概括的。后果根据对机器人在为客人服务中的实际应用的分析,将其功能分为三类:接待客人、接收订单及其交付、流程自动化。已经证实,机器人化的实施提高了餐饮业机构的服务质量。这可以解释为客人对他们的需求的满意度越来越高的趋势,以及这种想法的独创性。在餐饮业机构中使用机器人为客人服务的详细方案包括四个连续阶段:会见客人、选择餐桌、转移订单和客人付款。结论和讨论。已经研究了服务流程自动化的方法。已经证实,机器人化可以提高餐饮业机构的服务质量。机器人的使用范围已经概述。此外,还进行了SWOT分析,显示了积极和消极的一面,以及在餐馆使用机器人的前景和风险。在餐饮业机构中使用机器人为客人提供服务的方案已经详细阐述。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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