厨房中的人工智能:人类在食谱创造和食品生产方面能被取代吗?

IF 9.1 1区 管理学 Q1 HOSPITALITY, LEISURE, SPORT & TOURISM
Hyunsu Kim, Sungwoo Choi, Hyejo Hailey Shin
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引用次数: 0

摘要

人工智能(AI)越来越多地参与到创意产生和生产过程中。为了了解人工智能在餐馆后台运营中的关键作用,本研究旨在研究人工智能参与食谱创作和食品生产对消费者点餐意愿的影响。设计/方法/方法我们在休闲餐厅的背景下进行了三个实验。作者研究了人工智能参与食谱创造和食品生产对在假设餐厅(研究1)和真实餐厅(研究2)订购食物意愿的主要影响。此外,作者还研究了独特性忽视的中介作用。作者探讨了人工智能参与食谱创造的负面影响是否会在考虑独特性的情况下减弱(研究3)。研究结果表明,人工智能参与食品生产并不会引发对菜单的负面反应,但当人工智能参与食谱创造时,消费者会表现出不利的反应。作者还确定了唯一性忽视的中介作用。此外,作者还揭示了一种方法,通过结合强调独特性考虑的线索,来减轻人工智能参与需要直觉和本能决策的任务(即食谱创造)的负面看法。原创性/价值我们使用多个实验设计,包括假设和真实的餐馆,为人工智能参与食谱创造和食品生产的重大影响提供因果证据。因此,调查结果可以解决旅游业和酒店业面临的一个持续挑战,即后台业务人力资源不足。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Artificial intelligence in the kitchen: can humans be replaced in recipe creation and food production?

Purpose

Artificial intelligence (AI) is increasingly involved in idea generation and production processes. To understand AI’s pivotal roles in the back-of-house operations of restaurants, this study aims to examine the effects of AI involvement in recipe creation and food production on consumers’ willingness to order food.

Design/methodology/approach

We conduct three experiments in the context of casual dining restaurants. The authors examine the main effect of AI involvement in recipe creation and food production on the willingness to order food in a hypothetical restaurant (Study 1) and a real restaurant (Study 2). In addition, the authors also investigate the mediating role of uniqueness neglect. The authors explore whether the negative effect of AI involvement in recipe creation is attenuated in the presence of cues of uniqueness consideration (Study 3).

Findings

We demonstrate that AI involvement in food production does not elicit negative responses to a menu but that consumers show unfavorable responses when AI is involved in recipe creation. The authors also identify the mediating role of uniqueness neglect. Furthermore, the authors reveal a way to mitigate the negative perceptions of AI involvement in tasks requiring intuition and instinctive decision-making (i.e. recipe creation) by incorporating cues that emphasize uniqueness considerations.

Originality/value

We deliver causal evidence for the significant impacts of AI involvement in recipe creation and food production, using multiple experimental designs involving both hypothetical and real restaurants. The findings, thus, can tackle an ongoing challenge in the tourism and hospitality industry – the deficit of human resources in back-of-house operations.

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来源期刊
CiteScore
16.90
自引率
31.50%
发文量
239
期刊介绍: The International Journal of Contemporary Hospitality Management serves as a conduit for disseminating the latest developments and innovative insights into the management of hospitality and tourism businesses globally. The journal publishes peer-reviewed papers that comprehensively address issues pertinent to strategic management, operations, marketing, finance, and HR management in the field of hospitality and tourism.
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