Adoption of robots and service automation by tourism and hospitality companies

i would like to inform you that i have done this bibliography assignment and have failed i requested the teacher and got final chance. i have attached two articles, question and my last result and my wsu referencing style guide you have to read the question you will understand. then read the 2 articles have to write 750 words for each of them. so in total 1500 words. first write for 1 article 750 words and then start the other article 750 words. its like 2 separate articles but in a singlke document. this teacher is very strict with marking and wants us to follow guideline exactly as per question. you can go through my this assement fail mark documents and read the teacher comment on mistakes i have done. it will make easier for you.

ARTICLE ANALYSIS
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Article Analysis 2
Article Analysis
‘Adoption of robots and service automation by tourism and hospitality companies.’ By
Ivanov, S., Webster, C., & Berezina, K 2017.
Article Summary
This article by Ivanov, Wester, and Berezina (2017) explores the introduction of robots in travel,
tourism, and hospitality industries. According to the authors, robots use artificial intelligence
technology to perform some of duties that have been initially performed by humans. Different
types of robots are in the market today and the researchers use this review article to explain the
challenges and obstacles that companies are likely to face in the process of shifting to automation
of service delivery in the tourism and hospitality industries. Some of the types of robots that the
researchers study in the article include the ones used in hotels, restaurants, car rentals,
amusement parks, and meetings and events (Ivanov, Wester, &Berezina, 2017, p. 1504-1505).
After reviewing the pros and challenges of automation in travel, tourism, and hospitality
industries, the researchers conclude by recommending that companies that wish to take
advantage of this technology should consider the potential economic impacts of robots. This has
to do with service costs and maintenance. Companies should also consider that there is no
possibility of complete automation; hence there is a need to invest in human service as well.
Justification for Choice of the Article
The criterion behind selection of this article is to explore the current application of robots
in the hospitality and tourism industry and how technology will shape service delivery in future.
There has been significant advancements in technological evolution and it was necessary for the
reader to understand the challenges that companies can encounter as they take advantage of these
latest technologies. Since the article has addressed the potential advantages and limitations of

Article Analysis 3
automation in travel, tourism, and hospitality industries, business owners will have to think
critically about the economic costs associated with full automation of services. Robots have the
ability to reduce the need for human labor, but they cannot handle each operation in the industry.
Current Applications
The current application of robots in hospitality and tourism industry cannot be ignored.
According to Qureshi and Rumaiya (2014) many hotels want to leave guests with a positive
experience. As a result, they use robots as a competitive advantage. Some of the common uses
include showing guests different places that the company owns, giving guests directions to
nearby places, and surprising guests with room deliveries. Robots are also able to learn from
interactions from guests and can recognize voices and respond to customer questions about
service delivery. In the travel industry, obots receive guests at airports and help in carrying and
packaging materials and products for faster deliveries, hence saving in costs and time.
Recommendations
Despite their numerous applications in today’s competitive market, there is still a need
for further improvement to improve the quality of service delivery through artificial intelligence.
Hospitality and tourism companies could consider using robots that educate clients about
potential benefits of using specific products or materials that are environmental-friendly. The
robots could also use advertisements that encourage consumer interaction so that customers feel
a sense of belonging to the company.
Analysis of Future Developments
The future development will see travel, tourism, and hospitality companies replacing
human labor with artificial intelligence. According to Qureshi and Rumaiya (2014, p. 1514),
robots will see a significant number of employees losing their employment. This is an evident of

Article Analysis 4
conflict between humans and technology. The future improvements will also see a significant
number of employers opting for robots to reduce operation costs associated with human labor.
Interesting part of the article
The most interesting information from this reading is the fact that robots have the ability
to recognize voice and respond to questions from clients. This can be interesting for first-time
visitors who will be surprised by impromptu visits to their rooms when they realize that their
orders are being delivered by robots.
How the Current Application can be developed further
Future developments in robotics should take into consideration safety measures required
in hospitality industries. For instance, they should have the ability to distinguish terrorists from
other people and detect security lapses in case the safety of clients is at stake (Pagliarini & Lund,
2017). When used in hospitality industries, there is a need for designers to use materials that can
make robots to express emotions such as laughing or grinning to help people identify with them.
This will add to the positive experience and increase customer satisfaction.
Conclusion
In conclusion, the use of robots in the hospitality industry is inevitable. As technology
evolves, companies are looking for ways of reducing operation costs and increasing competitive
advantage in the market. It is for this reason that automation is taking shape. However, these
developments should resonate with the company’s financial abilities to avoid additional costs
that could cause bankruptcy.

Article Analysis 5
‘Mobile tablet menus: attractiveness and impact of nutrition labeling formats on
millennial’ food choices’ by Yepes, M 2015,
Article Summary
Millennial consumers are significantly becoming the target market for mobile technology
marketing techniques. The study by Yepes (2015) sought to establish the impact of tablet
technology on food labeling and consumer preferences. This study included six experimental
groups where one was a control group and the rest were treatment groups (Yepes, 2015, p. 60).
The researchers used labeling formats presented as labeled traffic-light color coding, numeric
caloric values, and graphic summaries of percentage intake of calories. After asking the
participants to choose from the experimental menus, the researcher found that the attractive
graphic format had a higher correlation with meal choice compared to the ones that did not have
graphic labels. Yepes (2015, p. 66) concluded that creative nutrition labels can help in
influencing consumer food choices and the desired health benefits from meals.
Justification for Choice of the Article
The choice of this article is to develop further understanding of how technology can be
exploited in the healthcare sector to help in better health and nutrition. A study conducted by
Eyles, McLean, and Jiang (2014) found that millennial consumers are mostly affected by
lifestyle diseases such as heart problems, diabetes, and obesity. Another study by Sogari, Velez-
Argumedo, Gómez, and Mora (2018) found that college students spend a significant amount of
time on the internet compared to other users. This is a better avenue of engaging with millennial
consumers to alter their health behaviors. The article by Yepes (2015) contributes to the
experimental understanding of tapping into the gap and helping professionals this population of
consumers.

Article Analysis 6
Current Applications
Mobile technology has found a significant application in promotion of positive nutrition
behaviors. Companies are already using mobile applications to push products to consumers
through internet Ads and social media marketing. There are also mobile applications that help
people in checking blood pressure and keeping routine of physical activities to stay fit as
discussed in Jimoh, Lund, Harvey, and Frost (2018). A research study by Vogenberg and Santilli
(2018) also found that Google Play store contains 86 health-related mobile applications, most of
which are downloaded to mobile devices for health and nutrition management. As a result, the
millennial generation of consumers has already embraced the technology of smartphones in self-
management.
Recommendations
In spite of the existing knowledge in the use of smartphones and mobile technology, there
is still a gap that needs to be filled. One of the areas to address is to strike a balance between
health management requirements and the goals of industries and companies that process foods.
Restaurants and hotels may be reluctant to use menus that educate consumers on nutritional
contents and values in meals to avoid making losses from fast-moving processed meals. App
developers and professionals should consider advertisements that not only alter the consumer
nutritional behaviors, but also liaise with manufacturers.
Analysis of Future Developments
It is evident that restaurants and hotels will be dealing with informed consumers in future.
Modern consumers are aware of technological advantages in understanding the benefits of
nutritional values in food choices. Dealing with informed consumers can be quite challenging,
especially considering that there are thousands of mobile applications in the market today.

Article Analysis 7
According to Gilliland (2015), many consumers understand nutritional values of the foods they
consume. There is a higher probability that food processing companies will have to collaborate
with consumers in future to win their support.
Interesting part of the article
The interesting part of this article is that the authors wanted to measure the intentions of
consumers regarding food choices without taking into consideration that restaurant owners and
hoteliers could object an approach that encourages consumers to forego some foods. It could
have been better if the Yepes (2015) could have taken into consideration the perceptions of
restaurant and hotel owners to determine the success of the project.
How the Current Application can be developed further
Future developments in mobile health and nutrition management should take into
consideration the views of hoteliers and restaurant owners. Tablet menus should also indicate
whether the foods have been manufactured from environment-friendly processes to help
consumers that are sensitive on environmental conservation. Additionally, while infographic
menus can educate consumers about nutritional values, they should also have the ability to alter
the behavior instead of only altering the intention.
Conclusion
In conclusion, the use of tablet and smartphone technology in nutritional labeling is
inevitable. Mobile phones and tablets are gradually altering the healthcare sector. Healthcare
professionals have the potential to take advantage of technology to reach out to consumers and
educate them about food and nutritional management.

Article Analysis 8
References
American Heart Association 2015. ‘Mobile technology may help people improve health
behaviors,’ viewed 5 Oct. 2019 <
https://www.sciencedaily.com/releases/2015/08/150813171201.htm>
Coughlin, S. S., Whitehead, M., Sheats, J. Q., Mastromonico, J., Hardy, D., & Smith, S. A 2015,
‘Smartphone applications for promoting healthy diet and nutrition: A literature review. Jacobs’s
Journal of Food and Nutrition, vol. 2, no. 3, viewed 5 Oct. 2019 <
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4725321/>
Eyles, H., McLean, R., & Jiang, Y 2014. ‘Using mobile technology to support lower-salt food
choices for people with cardiovascular disease: protocol for the Salts witch randomized
controlled trial.’ BMC Public Health, vol. 14, no. 950, viewed 5 Oct. 2019. <
https://bmcpublichealth.biomedcentral.com/articles/10.1186/1471-2458-14-950>
Gilliland, J 2015, ‘Using a smartphone application to promote healthy dietary behaviors and
local food consumption.’ BioMed Research International,vol. 2, no. 9, viewed 5 Oct. 2019 <
https://www.hindawi.com/journals/bmri/2015/841368/>
Ivanov, S., Webster, C., & Berezina, K 2017. ‘Adoption of robots and service automation by
tourism and hospitality companies.’ Revista Turlsmo & Denselvolmento, no. 27/28, pp. 1501-
1517.
Jimoh, F., Lund, E. K., Harvey, L. J., & Frost, C 2018, ‘Comparing diet and exercise monitoring
using smartphone app and paper diary: a two-phase intervention study’, JMIR mHealth and
uHealth, vol. 6, no. 1, viewed 5 Oct. 2019, <
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5789166/>
Loh, E. ‘Medicine and the rise of the robots: a qualitative review of recent advances of artificial
intelligence in health.’ BMJ Health, vol. 2, no. 2, viewed 5 Oct. 2019, <
https://bmjleader.bmj.com/content/2/2/59>
Pagliarini, L. & Lund, H 2017. ‘The future of robotics technology,’ Journal of Robotics,
Networking and Artificial Life, vol. 3, no. 4, pp. 270-27, viewed 5 Oct. 2019, <
https://www.researchgate.net/publication/315986147_The_future_of_Robotics_Technology>
Qureshi, M, O,, & Rumaiya S 2014 ‘The impact of robotics on employment and motivation of
employees in the service sector, with special reference to health care.’ Safety and Health at Work
vol. 5, no. 4
Sogari, G., Velez-Argumedo, C., Gómez, M. I., & Mora, C. (2018). College students and eating
habits: a study using an ecological model for healthy behavior. Nutrients, vol. 10, no. 12, viewed
5 Oct. 2019, < https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6315356/>
Vogenberg, F. R., & Santilli, J 2018. Healthcare trends for 2018. American Health & Drug
Benefits, vol. 11, no. 1, pp. 48–54, viewed 5 Oct. 2019. <
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5902765/>

Article Analysis 9
Yepes, M 2015. ‘Mobile tablet menus: attractiveness and impact of nutrition labeling formats on
millennial’ food choices.’ Cornell Hospitality Quarterly, vol. 56, no. 1, pp. 58-67.