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dc.contributor.authorMolinillo-Jiménez, Sebastián 
dc.contributor.authorRejón-Guardia, Francisco 
dc.contributor.authorAnaya-Sánchez, Rafael 
dc.date.accessioned2023-12-21T12:41:37Z
dc.date.available2023-12-21T12:41:37Z
dc.date.issued2023
dc.identifier.citationMolinillo, S., Rejón-Guardia, F., & Anaya-Sánchez, R. (2023). Exploring the antecedents of customers’ willingness to use service robots in restaurants. Service Business, 17(1), 167-193.es_ES
dc.identifier.urihttps://hdl.handle.net/10630/28468
dc.description.abstractThis study examines the willingness of customers to accept, and their intention to recommend, the services provided by service robots in restaurants. A mixed-methods research approach was taken to evaluate a theoretical model based on behavioural reasoning theory (BRT). The results demonstrated the important influence of positive attitudes and objections to the use of service robots on consumers’ willingness to use service robots, as well as their intention to recommend restaurants that use them. Among the main aspects that affect attitudes and objections, we found hedonic perceptions, perceived safety, interaction quality perception and anthropomorphism.es_ES
dc.description.sponsorshipOpen Access funding provided thanks to the CRUE-CSIC agreement with Springer Nature. Funding for open access charge: Universidad de Málaga / CBUA. This research was supported by the Andalusian Plan for Research, Development and Innovation (PAIDI) of the Andalusian Government (Grant: Research Group SEJ-567) (Spain).es_ES
dc.language.isoenges_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectAutómatases_ES
dc.subject.otherService robotses_ES
dc.subject.otherWillingness to acceptes_ES
dc.subject.otherIntention to recommendes_ES
dc.subject.otherObjections to usees_ES
dc.subject.otherInteraction quality perceptiones_ES
dc.subject.otherPerceived safetyes_ES
dc.subject.otherAnthropomorphismes_ES
dc.titleExploring the antecedents of customers’ willingness to use service robots in restaurants.es_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.centroFacultad de Ciencias Económicas y Empresarialeses_ES
dc.identifier.doi10.1007/s11628-022-00509-5
dc.rights.ccAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones_ES


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