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Journal articles on the topic 'Hotel automation'
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Voronova, Olga, Viktoria Khareva, and Tatyana Khnykina. "Modern information technologies in the hotel business: development trends and implementation issues." E3S Web of Conferences 164 (2020): 09017. http://dx.doi.org/10.1051/e3sconf/202016409017.
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This article discusses the main developments in information technologies of the hotel business, which is especially relevant due to the fact that today the process of economy digitalization in the Russian Federation significantly influences hospitality industry. Automation of hotels associated with the use of modern technologies particularly improves the quality of customer service. In this research major trends in the development of information technologies in hotel business were identified. They include: cloud computing, artificial intelligence, blockchain, augmented reality, etc. This paper defines the main problems of introduction of modern information technologies in hospitality industry. The study revealed that currently, information technologies are improving rapidly, directly impacting hotel business, but also assessing hotel market of the Russian Federation. In terms of development and use of modern information technologies it is important to note that a lot depends on management of a specific hospitality enterprise.
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Liu, Fei Long. "The Energy Management of Chinese Tourist Hotel under the Background of Low-Carbon Economy." Advanced Materials Research 986-987 (July 2014): 597–600. http://dx.doi.org/10.4028/www.scientific.net/amr.986-987.597.
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Tourist hotel is a “high energy consumption high emission high pollution” industry. So it is of great realistic significance of strengthening Chinese tourist hotel energy management under the background of low carbon economy. Aiming at the main problems of energy management of Chinese tourist hotel, we should begin from the following several aspects: First,To establish a scientific concept of hotel energy management and combine energy management training and assessment closely;The second is to build and improve energy management system and strengthen scientific and effective implement;The third is to establish a sound mechanism of hotel computer remote monitoring system to achieve hotel energy management information and automation.
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Liu, Peng, Ying Chen, and Chung-Piaw Teo. "Limousine Service Management: Capacity Planning with Predictive Analytics and Optimization." INFORMS Journal on Applied Analytics 51, no. 4 (July 2021): 280–96. http://dx.doi.org/10.1287/inte.2021.1079.
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Thelimousine service in luxury hotels is an integral component of the whole customer journey in the hospitality industry. One of the largest hotels in Singapore manages a fleet of both in-house and outsourced vehicles around the clock, serving 9,000 trips per month on average. The need for vehicles may scale up rapidly, especially during special events and festive periods in the country. The excess demand is met by having additional outsourced vehicles on standby, incurring millions of dollars of additional expenses per year for the hotel. Determining the required number of limousines by hour of the day is a challenging service capacity planning problem. In this paper, a recent transformational journey to manage this problem for the hotel is introduced, having driven up to S$3.2 million of savings per year while improving the service level. The approach builds on widely available open-source statistical and spreadsheet optimization tools, along with robotic process automation, to optimize the schedule of the hotel’s fleet of limousines and drivers and to support decision making for planners and controllers to cultivate sustained business value.
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Apostolakis, Alexandros, Shabbar Jaffry, and Markos Kourgiantakis. "Examination of Individual Preferences for Green Hotels in Crete." Sustainability 12, no. 20 (October 9, 2020): 8294. http://dx.doi.org/10.3390/su12208294.
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The hospitality sector is experiencing a massive transformation currently. Hotels are currently receiving considerable criticism over their practices concerning energy, environmental, as well as resource management. As a result, managerial practices in the hospitality sector have come under scrutiny. All these developments have given rise to the concept of the ‘smart’ hotel. The smart hotel concept has received considerable attention in the relevant literature in the last few years. However, the majority of this attention has either focused on the technical side (i.e., examining smart hotels from a technological standards perspective), or adopted a rather limited perspective, choosing to focus on specific managerial practices within smart hotels (i.e., environmental management). The current paper aims to address this gap in the literature through the utilization of stated preferences discrete choice modeling methodology. Through this methodology, the paper evaluates tourists’ preferences for a wider range of managerial practices and policies pertaining to smart practices in the hospitality sector. According to the empirical findings, tourists exhibit strong and negative preferences towards the automation of the service delivery process. In addition to that, respondents were very strongly opposed towards hotels without international certification standards for their operations. On the opposite side, tourists expressed very strong and positive preferences towards water management policies (particularly policies aiming to reduce and reuse water resources). Finally, respondents exhibited strong and positive preferences towards different energy-saving technologies within hotels.
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Anjali, Anjali, Jasminder Kaur Sandhu, and Deepam Goyal. "Administrating and Resolving the Traveler’s Complaints with the use of Robotic Process Automation." Journal of University of Shanghai for Science and Technology 23, no. 06 (June 2, 2021): 221–30. http://dx.doi.org/10.51201/jusst/21/05239.
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Robotic Process Automation (RPA) technology is used to automate tasks and create software bots. Actually, RPA is that technology that mimics the actions of humans step by step to automate the entire process. There are several tools for RPA such as Blue prism, Automation Anywhere, Uipath, and Microsoft Power Automation. These tools are used to identify the end-to-end business process and need to create the code that will describe the business process and run the commands. Presently, the Automation process is used in several fields such as accounting and finance, in travel bookings, Traveling payment refunds, managing and resolving the complaints of the customers, hotel inventories, etc. But this paper is based on managing the customer complaints that are faced during their travel time with the use of the Automation process. Process of Automation is very well nowadays, to do everything very quickly and with the better way.
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Ariwibowo, Didik. "AUDIT ENERGI PADA SEBUAH HOTEL." Gema Teknologi 16, no. 3 (February 6, 2012): 131. http://dx.doi.org/10.14710/gt.v16i3.4710.
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Didik Ariwibowo, in this paper explain that energy audit activities conducted through several phases, namely: the initial audit, detailed audit, analysis of energy savings opportunities, and the proposed energy savings. Total energy consumed consists of electrical energy, fuel, and materials in this case is water. Electrical energy consumption data obtained from payment of electricity accounts for a year while consumption of fuel and water obtained from the payment of material procurement. From the calculation data, IKE hotels accounted for 420.867 kWh/m2.tahun, while the IKE standards for the hotel is 300 kWh/m2.tahun. Thus, IKE hotel included categorized wasteful in energy usage. The largest energy consumption on electric energy consumption. Largest electric energy consumption is on the air conditioning (AC-air conditioning) that is equal to 71.3%, and lighting and electrical equipment at 27.28%, and hot water supply system by 4.44%. Electrical energy consumption in AC looks very big. Ministry of Energy and Mineral Resources of the statutes, the profile of energy use by air conditioning at the hotel by 48.5%. With these considerations in the AC target for audit detail as the next phase of activity. The results of a detailed audit analysis to find an air conditioning system energy savings opportunities in pumping systems. Recommendations on these savings is the integration of automation on the pumping system and fan coil units (FCU). The principle of energy conservation in the pumping system is by installing variable speed drives (VSD) pump drive motor to adjust speed according to load on the FCU. Load variations FCU provide input on the VSD pumps to match. Adaptation is predicted pump can save electricity consumption up to 65.7%. Keywords: energy audit, IKE, AC
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Leung, Rosanna. "Smart hospitality: Taiwan hotel stakeholder perspectives." Tourism Review 74, no. 1 (February 4, 2019): 50–62. http://dx.doi.org/10.1108/tr-09-2017-0149.
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Purpose The term smartness has been discussed in the academia for many years; prior research has listed numerous advantages and encouraged business entities to implement smart technologies. However, stakeholders’ knowledge level, support intention and barriers to smart technology have been under investigated. Without the support of stakeholders, smart projects can hardly be implemented. This paper aims to explore the above-mentioned under investigated area and identify the gaps between academia and the hotel industry in Taiwan. Design/methodology/approach In-depth interviews were conducted with nine hotel stakeholders in Taiwan with investors, owners, managers, technology suppliers and information technology consultants. Three key areas were focused on: smart hotel definition, expectations from smart hotel and known barriers for implementing smart technologies. Findings The definition of smart hotel among all stakeholders was inconsistent. Stakeholders defined a smart hotel according to their role in the organization: revenue boost, service customization, operations effectiveness and in-room automation. However, the key functions of smart technologies, such as interconnectivity and interoperability with business partners’ application (e.g. online travel agencies) and linkage to external Big data for accurate revenue forecast, were not mentioned by the interviewees. In addition, social media monitoring, robots and artificial intelligence were not mentioned during the interview. Originality/value This study attempted to identify Taiwanese hotel stakeholders’ perspective on smart hotel and to compare the outcome with academic research. The result indicated that there is a big gap in the definition of “smart hotel” among stakeholders and academia and reflected several barriers that prohibit hotel owners and investors in implementing smart systems.
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Kravets, Alla G., Aleksandr O. Morozov, and Inna V. Strukova. "PROACTIVE APPROACH TO AUTOMATION OF THE HOTEL HOUSEKEEPING SERVICE RESOURCES MANAGEMENT." PRIKASPIYSKIY ZHURNAL: Upravlenie i Vysokie Tekhnologii 37, no. 1 (2017): 071–83. http://dx.doi.org/10.21672/2074-1707-2017-37-1-071-083.
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Shin, Hyejo Hailey, and Miyoung Jeong. "Guests’ perceptions of robot concierge and their adoption intentions." International Journal of Contemporary Hospitality Management 32, no. 8 (July 10, 2020): 2613–33. http://dx.doi.org/10.1108/ijchm-09-2019-0798.
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Purpose The hotel industry has witnessed an increasing number of service automation through service robots such as robot concierges. However, few studies have documented how to identify how hotel guests perceive a robot concierge for their service encounter. Therefore, the purpose of this study is to examine the effects of robot concierges on hotel guests’ attitudes and adoption intentions of robot concierges. Design/methodology/approach This study investigated the effects of robot concierges’ morphology and their level of interactivity with guests at different levels of hotel service on guests’ attitudes and their intentions to adopt robot concierges. To achieve the study’s objectives, this study conducted a 3 × 2 × 3 between-subjects factorial design experiment. Moreover, the survey asked questions about subjects’ preferences of their service encounters (e.g. human employees, robot concierges and/or no preference) and reasons for their selected preference. Findings The results demonstrated that the robot’s morphology significantly influenced guests’ attitudes toward robot concierges. In particular, the caricatured robot was the most preferred morphology of robot concierges. The findings showed that even if guests had favorable attitudes toward robot concierges, they preferred human employees to robot concierges because of humans’ sincere and genuine interactions. Originality/value This study contributes to the literature by investigating the causal impacts of the morphology of robot concierges, level of interactivity and level of hotel service on guests’ attitudes toward robot concierges. The thematic analysis of service encounter preference provides an overview of the factors that guests expect for their service encounters in a hotel setting.
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Voronova, O. V., and V. A. Khareva. "Trends in development of technologies at hospitality business in the conditions of economy digitalization." Scientific bulletin of the Southern Institute of Management, no. 4 (January 28, 2020): 98–102. http://dx.doi.org/10.31775/2305-3100-2019-4-98-102.
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This article discusses trends in development of technologies at hospitality business in the conditions of economy digitalization. At the current time economy digitalization of the Russian Federation significantly affects hospitality industry, in particular, hotel automation associated with the use of modern technologies that improves the quality of customer service. This research focuses on such technologies as artificial intelligence, blockchain, augmented reality technologies, cloud technologies, analysis of speech scripts, face recognition technologies, voice assistants, and many others.The results of the study show that despite the fact that hotel business is successfully mastering modern digital technologies, only fulfillment of continuous data collection, processing, analysis and aggregation will allow the hospitality industry management to achieve one of their main goals, which is to better understand their customers and interact with them.
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Estey, Chris, and Peter Grandsard. "ICAR '96 Conference Highlights - Part 2." Laboratory Automation News 1, no. 3 (July 1996): 11–14. http://dx.doi.org/10.1177/221106829600100303.
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The International Conference on Automation, Robotics and Artificial Intelligence Applied to Analytical Chemistry and Laboratory Medicine has become the premier meeting dedicated to expanding the knowledge base in the rapidly evolving field of laboratory automation. This year was the fifth consecutive year for the International Conference, and we experienced impressive growth in registrations and exhibitions. The conference, held at the Sheraton Hotel and Marina in San Diego, California, featured 51 exhibitors, 14 sponsors, 54 oral presentations, 41 posters, and over 600 registrants and exhibitor associates. In the last issue of LAN, we covered the first day of scientific sessions which focused on artificial intelligence as well as the final session on novel technology. In this second part of a three-part article, we summarize Part 1 of the parallel scientific session of the conference.
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Chandrasekar, Venkat. "An Investigation Into the Conditions of Hotel Front Office Automation: an Organizational Approach." Hospitality Education and Research Journal 12, no. 1 (February 1988): 31–55. http://dx.doi.org/10.1177/109634808801200104.
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Um, Taehyee, Taekyung Kim, and Namho Chung. "How does an Intelligence Chatbot Affect Customers Compared with Self-Service Technology for Sustainable Services?" Sustainability 12, no. 12 (June 23, 2020): 5119. http://dx.doi.org/10.3390/su12125119.
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To gain competitive advantages and sustainable service innovation, hotels are considering artificial intelligence technologies (AI), including robots, kiosks for service automation and chatbots. However, due to the change of the service process and unfamiliar communication interface, hotel customers may have difficulties in adopting the new change. In this paper, we tried to find out if the failure of AI-based services would affect customers’ perception. For this, we designed the experiment by separating AI (i.e., chatbot) services and self-service technology (SST, i.e., pad) services and service failures and successful cases, respectively. As a result, SST showed more positive perceptions and revisit intention in the successful service situation. The service failure situation showed no differences between chatbot and SST. In addition, novelty and the need for interaction characteristics of customers showed significant differences between groups in terms of service success and failure, respectively. Additionally, we explored negative word-of-mouth (WOM) to learn further effects by service failures and successes.
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Kovtunenko, Y. V., D. O. Olshevska, A. A. Alieksieienko, and Y. O. Savkov. "The Features of the Use of Innovative Technologies under Modern Conditions in the Hotel and Restaurant Business." Business Inform 12, no. 515 (2020): 195–201. http://dx.doi.org/10.32983/2222-4459-2020-12-195-201.
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The article is aimed at defining and researching the features of the use of innovative technologies in the hotel and restaurant business. When analyzing the scientific works of certain scholars, priority innovative technologies and innovative trends were identified, as well as their use under modern conditions was considered. The relevance of the selected topic is determined by the fact that today almost every enterprise in the sphere of hotel and restaurant business needs to introduce certain innovative technologies, which is justified by sufficient demand of consumers for services of these types of business. The article provides comparative statistics on the volume of services that have been marketed in the hotel and restaurant business, which clearly indicates the need to use rationally selected innovative technologies. Also, as result of the analysis and research, specific modern innovations are identified and the need to use them is proven. The directions of their application and direct impact on the development of the hotel and restaurant business are determined. The characteristics of the innovative technologies as such are provided, as well as their rational use in specific cases is pondered. The application of certain innovative technologies, which have gained greater popularity and greater volume of involvement during the famous quarantine period, is analyzed. The essence of many innovative technologies both in the information space and in practical application in the hotel and restaurant business is researched. The preconditions for attracting innovations are improvement of working conditions, automation and robotization of many routine processes in the hotel and restaurant business. The tendency of attracting innovative technologies directly affects further, better development, profit maximization, as well as a rational reduction in costs in the hotel and restaurant business. Prospect for further scientific developments is to research the identified problems concerning the hotel and restaurant business, as well as the analysis and implementation of such innovative technologies that would help simplify the identified problems or even eliminate them thoroughly.
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Kim, Jin-Young. "Consumers’ Perception of Automation Technology in the Hotel Industry under the COVID-19 Pandemic." Journal of Internet Electronic Commerce Resarch 21, no. 1 (February 28, 2021): 145–62. http://dx.doi.org/10.37272/jiecr.2021.2.21.1.145.
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Torres Tricárico, Luciano, Carlos Alberto Tomelin, Diva de Mello Rossini, and Josildete Pereira de Oliveira. "Automation in Luxury Hotel Architecture in Brazil and Argentina: An Overview of the Uses of Technology in Hotels in Latin American Contexts." International Journal of Design Management and Professional Practice 10, no. 3 (2016): 7–16. http://dx.doi.org/10.18848/2325-162x/cgp/v10i03/7-16.
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Pereira, Tiago C., João Murta-Pina, Rui Amaral-Lopes, Fernando Monteiro, Samuel Moraes, and Francisco Oliveira. "Energy Consumption Prediction in a Novel Automated Photovoltaic Design Platform." E3S Web of Conferences 239 (2021): 00014. http://dx.doi.org/10.1051/e3sconf/202123900014.
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This paper describes a multi-step algorithm used to predict and typify the energy consumption profile of a prosumer, allowing the automation of the design of self-consumption photovoltaic (PV) power systems in a novel platform called PV SPREAD. The algorithm uses different methodologies to address various possible scenarios of data availability. In this paper, those scenarios are addressed using nonlinear autoregressive artificial neural networks (ANN) with external inputs (NARX) to predict energy consumption. Results reveal that the proposed algorithm successfully addresses data gaps in a hotel load profile used as a case study. The results also show the limitations of NARX when residential clients are analyzed.
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Popov, Leonid, Ekaterina Blinova, Anna Kosheleva, Ekaterina Valedinskaya, and Andrey Mikhaylets. "Contemporary Challenges of Independent Hotels Automation on the Way to Achieving Competitiveness: Focus on the Hotel Services Market of the Black Sea Coast." Eurasian Journal of Analytical Chemistry 12, no. 7b (October 10, 2017): 1415–20. http://dx.doi.org/10.12973/ejac.2017.00268a.
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Tuomi, Tapani, Tom Johnsson, and Kari Reijula. "Analysis of Nicotine, 3-Hydroxycotinine, Cotinine, and Caffeine in Urine of Passive Smokers by HPLC-Tandem Mass Spectrometry." Clinical Chemistry 45, no. 12 (December 1, 1999): 2164–72. http://dx.doi.org/10.1093/clinchem/45.12.2164.
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Abstract Background: A method is described for the simultaneous analysis of nicotine and two of its major metabolites, cotinine and 3-hydroxycotinine, as well as for caffeine from urine samples. The method was developed to assess exposure of restaurant and hotel workers to environmental tobacco smoke. Methods: The method includes sample pretreatment and reversed-phase HPLC separation with tandem mass spectrometric identification and quantification using electrospray ionization on a quadrupole ion trap mass analyzer. Sample pretreatment followed standard protocols, including addition of base before liquid-liquid partitioning against dichloromethane on a solid matrix, evaporation of the organic solvent using gaseous nitrogen, and transferring to HPLC vials using HPLC buffer. HPLC separation was run on-line with the electrospray ionization-tandem mass spectrometric detection. Results: The detection limits of the procedure were in the 1 μg/L range, except for nicotine (10 μg/L of urine). Still lower detection limits can be achieved with larger sample volumes. Recoveries of the sample treatment varied from 99% (cotinine) to 78% (3-hydroxycotinine). Conclusions: The method described is straightforward and not labor-intensive and, therefore, permits a high throughput of samples with excellent prospects for automation. The applicability of the method was demonstrated in a small-scale study on restaurant employees.
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Chee Wei, W. L., A. S. Ab Ghafar, N. N. Hairul Rozi, and F. A. Saparudin. "Wireless water usage monitoring system for home / small premises." Indonesian Journal of Electrical Engineering and Computer Science 15, no. 2 (August 1, 2019): 704. http://dx.doi.org/10.11591/ijeecs.v15.i2.pp704-713.
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<p>The fourth Industrial Revolution has led to tremendous change in industrial automation. Measurement system can be seen as an important tool implemented in various fields because it enables us to access essential data from the environment or desired location. One of the essential measurement systems in industry, company or home is water usage monitoring. Water usage monitoring is the regular collection of information on the total amount of water drawn from sources during a given period. It enables a company or industry to understand water usage patterns and identify potential inefficiencies. For instance, a hotel premise who wants to monitor its water usage per room basis. Monitoring is also essential to set reduction targets of water used. The paper presents the development of wireless water usage monitoring system. This system consists of two nodes which are sensor node and sink node. The sensor node collects the water usage data and send them to the sink node. An ultrasonic sensor, Light-Emitting Diode (LED) and buzzer are attached to the sensor node as alert system for the user in case of water wastage occurrence. The sink node receives data from the sensor node wirelessly and mark this data time stamp by referring to a Real Time Clock (RTC) and store it in the database. The database is attached to sink node with Secure Digital (SD) card module. Furthermore, a Graphical User Interface (GUI) is used to display the water usage data in graphical form for easier user interpretation. The proposed wireless water usage monitoring system is suitable for home and small premises usage.</p>
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García-Pablos, Aitor, Montse Cuadros, and Maria Teresa Linaza. "Automatic analysis of textual hotel reviews." Information Technology & Tourism 16, no. 1 (December 22, 2015): 45–69. http://dx.doi.org/10.1007/s40558-015-0047-7.
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S, Brintha Asha. "Smart Hostel Automation System using IOT." International Journal for Research in Applied Science and Engineering Technology 7, no. 3 (March 31, 2019): 1441–43. http://dx.doi.org/10.22214/ijraset.2019.3265.
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Murje, Rohan Prabhu, Bhaskar Rishab, Krishna Gopalrao Jorapur, MuccatiraThimmaiah Karumbaiah, and Muddenahalli Nagendrappa Thippeswamy. "Automating Hostel Telephone Systems." Advances in Science, Technology and Engineering Systems Journal 3, no. 3 (June 2018): 147–51. http://dx.doi.org/10.25046/aj030320.
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Bag, Rajesh. "Bluetooth Based Automatic Hotel Service System Using Python." IOSR Journal of Computer Engineering 15, no. 2 (2013): 76–80. http://dx.doi.org/10.9790/0661-1527680.
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Hrushka, Viktor V., Natalia A. Horozhankina, and Constantin M. Horb. "Tourist potential of Cherkasy region." Journal of Geology, Geography and Geoecology 29, no. 2 (July 8, 2020): 279–88. http://dx.doi.org/10.15421/112026.
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The resource and recreational potential of Cherkasy region is analyzed. A large number of monuments of archeology, architecture, history, nature, developed centers of traditional crafts and trades, and a fairly dense network of sacred structures stands out among the objects of recreation.Forests and reservoirs play an important role in the recreational area. Conservation areas, which are valuable in recreational terms, occupy 1.2% of the area of the region. Mineral waters and healing properties of the forest climate are the main manifestations of the recreational properties of space in Cherkasy region. A significant contribution to the resource component of the recreational potential of Cherkasy region was made by a large number of historical and cultural reserves – of which there are 8 in the region, two of which have national status. The sanatorium-resort and preventive-health establishments of the region are considered. It is established that they are represented by sanatoriums (including children’s ones), tourist bases and other recreation establishments, whose number is decreasing every year. It is established that according to the capacity index, the largest number of tourists can spend the night at such resorts as «Svitanok» in the village of Svidovok, «Moshnohirya» in the village of Budyshche, «Akvadar» in the town of Mankivka, children’s «Ruska Polyana» in the village of Ruska Polyana of Cherkasy district and «Ukraine» and «Sosnoviy bir», which are located in the city of Cherkasy. The most significant recreation facilities are located in the village of Vigraev, Korsun-Shevchenkivskyi district («Ros» VAT «SPK Merydian», «Dubky», «Ros» (Relay and Automation Plant, Kazar-Ros), Prokhorovka village, Kaniv district («Sonyachna», «Komsomolska»), in the village of Chapayevka of the Zolotonisky district («Prydniprovska»).It is established that there is an increase in the number of subjects of tourist activity. More than 80% of them are travel agencies that are not focused on domestic and inbound tourism. It is found that the transport structure of Cherkasy region is represented by all major passenger types (rail, road, river and air) and its functioning is provided by appropriate infrastructure. The rating of level of development of Cherkasy region on such indicators as hotel infrastructure, restaurant infrastructure, healthimprovement establishments, archeology monuments, architectural monuments and historical monuments was conducted. It is revealed that five districts of the region (Zolotonisky, Kaniv, Uman, Cherkasy, Chyhyryn) have a high level of tourist potential supply, ten districts of the region have a medium level of provision (Horodyshche, Zvenihorod, Kamyansky, Korsun-Shevchenkivsky, Mankiv, Smilyansky, Talne, Khrystyniv, Chornobaiv, Shpolyan), five areas are outsiders with low levels of tourism potential (Drabiv, Zhashkiv, Katerynopil, Lysyansky, Monastyrische).
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Malcheva, Miroslava. "The Automation Versus the Human Touch in the Boutique Hotels: Possible Limits." Izvestia Journal of the Union of Scientists - Varna. Economic Sciences Series 8, no. 2 (2019): 155–62. http://dx.doi.org/10.36997/ijusv-ess/2019.8.2.155.
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Chan, Steven, and Rob Law. "Automatic Website Evaluations: The Case of Hotels in Hong Kong." Information Technology & Tourism 8, no. 3 (October 1, 2006): 255–69. http://dx.doi.org/10.3727/109830506778690858.
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Kumar, Indrajeet, Jyoti Rawat, Noor Mohd, and Shahnawaz Husain. "Opportunities of Artificial Intelligence and Machine Learning in the Food Industry." Journal of Food Quality 2021 (July 12, 2021): 1–10. http://dx.doi.org/10.1155/2021/4535567.
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The food processing and handling industry is the most significant business among the various manufacturing industries in the entire world that subsidize the highest employability. The human workforce plays an essential role in the smooth execution of the production and packaging of food products. Due to the involvement of humans, the food industries are failing to maintain the demand-supply chain and also lacking in food safety. To overcome these issues of food industries, industrial automation is the best possible solution. Automation is completely based on artificial intelligence (AI) or machine learning (ML) or deep learning (DL) algorithms. By using the AI-based system, food production and delivery processes can be efficiently handled and also enhance the operational competence. This article is going to explain the AI applications in the food industry which recommends a huge amount of capital saving with maximizing resource utilization by reducing human error. Artificial intelligence with data science can improve the quality of restaurants, cafes, online delivery food chains, hotels, and food outlets by increasing production utilizing different fitting algorithms for sales prediction. AI could significantly improve packaging, increasing shelf life, a combination of the menu by using AI algorithms, and food safety by making a more transparent supply chain management system. With the help of AI and ML, the future of food industries is completely based on smart farming, robotic farming, and drones.
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Wei, Xiao, Xiangfeng Luo, Qing Li, Jun Zhang, and Zheng Xu. "Online Comment-Based Hotel Quality Automatic Assessment Using Improved Fuzzy Comprehensive Evaluation and Fuzzy Cognitive Map." IEEE Transactions on Fuzzy Systems 23, no. 1 (February 2015): 72–84. http://dx.doi.org/10.1109/tfuzz.2015.2390226.
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Ergün, G., and A. Güzel. "Reviewing the relation between the automatic thought patterns of university students and their levels of cultural intelligence." European Psychiatry 41, S1 (April 2017): s901. http://dx.doi.org/10.1016/j.eurpsy.2017.01.1842.
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PurposeThis research aims at reviewing the relation between the automatic thought patterns of female university students and their cultural intelligence levels.MethodThe research was planned to be descriptive. The universe of the research was composed of female university students in staying student hostel. The sample was determined to be the whole of the universe. A written permission was taken from the management of hostel regarding the research. Cultural Intelligence Scala and Automatic Thoughts Scale; the form towards socio-demographic data prepared by the researchers was used. SPSS-19 software programme were used to analyze the data.ResultsThe participants were a total of 400 people, with %100 female. Automatic thoughts scale of respondents found a total of 85.23 points. This score is above average. That is more negative perceptions of student life. Cultural intelligence scale total score of 81.21 was found. Cultural intelligence level of students is above average. There was correlation between the two scales.Discussion and conclusionStatistically significant relations were determined between Cultural Intelligence Scala and sub-scales regarding Automatic Thoughts Scale.Disclosure of interestThe authors have not supplied their declaration of competing interest.
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Yavorska, V. V., I. V. Hevko, V. A. Sych, O. I. Potapchuk, and K. V. Kolomiyets. "Features of application of information technologies in modern tourism." Journal of Geology, Geography and Geoecology 28, no. 3 (October 12, 2019): 591–99. http://dx.doi.org/10.15421/111956.
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The article deals with the structure of the modern information technology system used in the tourism industry. It is emphasized that the use of information technology in each separate segment of the tourism industry, such as hotels, ticket reservations, the creation of specialized tourist products, is interlinked with all others. The purpose of the article is to reveal the peculiarities of the using of modern information technologies in the tourism industry. It was established that the introduction of information technology in the tourism industry took place in four stages, from the creation of data, through the direct development of information technologies , the development of strategic information systems and the integration of individual IT components in a network of different levels, from local to global. It is revealed that the majority of tourist enterprises use both standard and special software in their activity. For tourism enterprises to carry out marketing activities successfully, the information market offers technologies aimed at the process of automating the accumulation of survey results, planning and developing a marketing strategy. One of the most important elements in the tourism industry is computer reservation systems, which eventually integrated into global booking systems. These systems provide not only transport services, but also hotel accommodation, cruise trips, location information, bus, rail and air connections, exchange rates, weather reports, etc., allowing one to reserve all major components of the tour. Tour operators use several classic approaches to building a reservation system. The features of the market of tourist services, the specific characteristics of the services themselves and the peculiarities of their perception by consumers determine the specifics of marketing in this area. The use of information technologies, in particular the Internet, enables businesspeople and marketers to explore new market opportunities for their travel services, to highlight and explore various market segments (geographic, demographic, professional, organizational, behavioural, etc.). Tracking relevant information can be used to predict the future development of consumer demand and identify new trends in the behaviour of existing and potential customers. The use of geoinformation systems opens up broad prospects for engineering justification and design of new tourist routes and recreational areas, the publication of thematic tourist maps and the creation of web atlases, etc. Thus, thanks to information technologies, a single tourist information space is created that allows all players in the tourist market to quickly receive real information.
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Pransky, Joanne. "The Pransky interview: Dr. Tessa Lau, Founder and CEO of Dusty Robotics." Industrial Robot: the international journal of robotics research and application 47, no. 5 (August 3, 2020): 643–46. http://dx.doi.org/10.1108/ir-03-2020-0060.
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Purpose The purpose of this paper is to provide a “Q&A interview” conducted by Joanne Pransky of Industrial Robot Journal as a method to impart the combined technological, business and personal experience of a prominent, robotic industry PhD-turned successful business leader, regarding the commercialization and challenges of bringing technological inventions to market. The paper aims to discuss these issues. Design/methodology/approach The interviewee is Dr Tessa Lau, an experienced entrepreneur with expertise in AI, machine learning, and robotics, who thrives on the challenges of creating startups. She is currently Founder/CEO at Dusty Robotics, whose mission is to address construction industry productivity by introducing robotic automation on the jobsite. In this interview, Lau discusses her technical and business insights from the startups she built. Findings Dr Lau received her BA and BS from Cornell University in computer science and applied & engineering physics; and an MS and PhD degree in computer science from University of Washington. Prior to co-founding Dusty in April 2018, she was CTO/co-founder at Savioke, where she orchestrated the deployment of 75+ delivery robots into hotels and high-rises. Previously, Lau was a research scientist at Willow Garage, where she developed simple interfaces for personal robots. She also spent 11 years at IBM Research working in business process automation and knowledge capture. Originality/value Dr Lau, known as the Chief Robot Whisperer, is a robot industry disruptor who is passionate about pioneering technology that gives people super-powers. Lau has built two businesses, large, successful venture capital-funded companies. Lau was named 2017 Woman of Influence by The Silicon Valley Business Journal and one of the most creative business people by Fast Company in 2015. Over the years, Lau has served on program committees for various major HCI and AI conferences and on the board for the CRA-W – the committee for the status of women in computing research.
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STAVSKA, Yulia. "THE GREEN TOURISM AS A DIRECTION OF DEVELOPMENT OF RURAL AREAS." "EСONOMY. FINANСES. MANAGEMENT: Topical issues of science and practical activity", no. 1 (41) (January 2019): 83–95. http://dx.doi.org/10.37128/2411-4413-2019-1-7.
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Ukraine, choosing its strategic course of integration into the European Union, took the time to accelerate the reform of various spheres of socio-political and economic life of the country, in particular, the sphere of tourism services, transforming it into the standards of the European Union. The world-wide experience of progressive management gives tourism the first place among other sectors of the economy in terms of exports of goods and services. In conditions of development of the Ukrainian state, tourism becomes an effective means of forming a market mechanism of management, the receipt of significant funds to the state budget, one of the forms of rational use of free time, conducting meaningful leisure, studying the history of the native land, attracting the general population to the knowledge of the historical and cultural heritage. Current experience and scientific research show that accelerated development of rural green tourism can play the role of a catalyst for structural adjustment of the economy, provide demographic stability and solve urgent socio-economic problems in rural areas. It is important for Ukraine to overcome the gap in this area and realize the existing rich tourism potential through an elaborate policy of state regulation, including at the regional level. One of the reasons for the rapid development of rural green tourism in Europe is the crisis in the agricultural sector. Today, the process of productivity and automation of agriculture leads to jobs reduction. In fact, in many rural regions of Europe, agriculture has ceased to be the most important form of land use and the most important activity of the rural community. The rural green tourism is closely linked with other types of tourism, primarily with recreational, cultural, specialized tourism types – relief, gastronomy, ethno-tourism, etc. All this allows rural tourism to be included in combined tours, increasing the demand for a traditional tourist product. The rural green tourism in Ukraine is a holiday of the inhabitants of the city in the countryside in guest rooms created by a village family on the basis of its own residential house and private plot. As entrepreneurial activity, rural green tourism develops rather heterogeneously in different regions of Ukraine. Systematization of motivational interests of the rural green tourism activation in the regions of Ukraine showed that the dominant motives for diversification of activities in agricultural sector in the current conditions of rural areas development are: increase of incomes of rural population and increase of employment level, the possibility of diversification of income sources of peasants, significant investments and additional training, opportunities for self-realization of rural inhabitants. Priority directions of development of green tourism in these regions in the near future should be: reception and accommodation of tourists; rental of tourist equipment; production and sale of tourist goods of folk crafts; provision of tourist services (bicycle, gastronomy, agrotourism, cultural and historical tourism, organization of recreational recreation, mountain and ecological tourism); organization of tasting and culinary excursions; active development of the hotel business, camping (construction of agricultural cottages, fishing houses, farmhouses, horse farms); organization of historical and ethnographic events; distribution of religious tours; providing a complex of widely distributed services (fishing, hunting, picking berries and mushrooms, medicinal plants, etc.); development and popularization of water sports (kiting, windsurfing). The research of the current conditions for the development of green tourism in the regions of Ukraine allowed to outline the area of the key problems that hinder the active expansion of this type of activity: - disorderly legislation on key aspects of tourism business regulation in rural areas; lack of a law regulating this type of activity; - low level of development of the infrastructure of the market of green tourism services and social infrastructure of the village; - outdated stereotypes of rural residents, which hinder the active development of the newest types of tourism industry, the pronounced unsystematic and irregular nature of services; - absence of state programs supporting development of green tourism and limited amount of their financial, consulting and information-marketing support; - low level of informatization and popularization of green tourism in the regions of Ukraine among the population of European countries; - lack of political stability and social tension in society, deterioration of the world image of Ukraine. Thus, Ukraine has a rather powerful potential for the development of green tourism as an alternative type of agribusiness in the regions of Ukraine. In the context of modern economic conditions, solving key problems of development of green tourism forms the fundamental framework for addressing the most important socio-economic issues of rural areas: overcoming unemployment, promoting employment, raising incomes and quality of life for rural inhabitants.
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Romzee, Adee Deax, Haini Kotin, Paidin Sibin, Miliani Tamrin, Muhamad Nur Farhan Nordin, and Sirhajwan Idek. "AUTOMATIC DOOR LOCK OPENER FOR HOSTEL STUDENTS IN AN ATTEMPT TO IMPROVE THE SECURITY OF THEIR VALUABLES." MATTER: International Journal of Science and Technology 6, no. 2 (August 20, 2020): 46–53. http://dx.doi.org/10.20319/mijst.2020.62.4653.
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Et. al., Amit Waman Bankar,. "ERGONOMIC EVALUATION AND RISK MANAGEMENT OF MANUAL MATERIAL HANDLING ACTIVITIES." INFORMATION TECHNOLOGY IN INDUSTRY 9, no. 2 (April 13, 2021): 1045–50. http://dx.doi.org/10.17762/itii.v9i2.450.
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Manual material handling follows in nearly all working surroundings, although labors in agriculture fields, construction sites, restaurants, and hotels area are likely to be working with heavy jobs in terms of weight, currencies, Manual handling of the heavy load may turn in to a growing disorder due to the steady or increasing drop of the musculoskeletal system due to constant material lifting / handling events. It may also reason to acute trauma like bone fractures or skin cuts from accidents. One must begin to identify the correct process of methods to deal with each material to solve the problem. Adherence to standard procedures for long-term resolution of the long-term effects caused by incorrect manual material handling, is addressed through specially designed workouts after or before work and, ultimately, also automated technology Or involved in providing assistance through manual tools that assist the user in dealing with content. The proposed task is to conduct studies to identify process issues and future results and to provide solutions to the industry by means of analysis and following standard procedures. This paper mainly deals with issues directly or indirectly in many aspects and discusses solutions implemented to deal with manual content in various industry. The study concluded with a novel automation solution for rapid analysis of effects due to manual analysis that could take years to identify.
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Krepych, S. "SOFTWARE SYSTEM OF AUTOMATIC GENERATION OF THE HOTELS DESCRIPTION USING THE TEMPLATES ON THE BASIS OF MARKOV CHAINS." Transactions of Kremenchuk Mykhailo Ostrohradskyi National University 6 (December 30, 2018): 35–43. http://dx.doi.org/10.30929/1995-0519.2018.6.35-43.
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Deepasundar, P., P. Mohanasundaram, and R. Agatheeshwarar. "Autonomous Multi-Purpose Intra-Logistic Transporter." International Journal of Students' Research in Technology & Management 3, no. 7 (October 27, 2015): 418. http://dx.doi.org/10.18510/ijsrtm.2015.373.
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Nowadays, Autonomous carrier vehicles are becoming more predominant for the modern society. Hence designing these vehicles is one of the core fields of automation engineering. In regard to that, our project full-fills an idea of autonomous transportation. This vehicle is a carrier of materials from one place to another place through a fixed lane Path (guide way). It can also act as an easy vehicle for disabled and blind people in their houses.The main carrier consists of a table mounted on four omni-wheeled base which has control unit which guides the direction of the wheels. The carrier has an insert which moves through a guide keyway. Each junction and turning points has proximity sensor which indicates the position of carrier to the controller. The microcontroller is programmed in such a way that it can find the direction that the bot has to move at every junctions. This was programmed by considering the shortest path between the current position and the destination point. The controlled signal is amplified and made to actuate the motor control relays.Carrier bot is operated wirelessly using RF remote which has the position buttons. Those buttons are assigned as the positions. These are the positions that the sensors were built. When we call the bot to a point by pressing the corresponding button it can arrive to that point from any positions and it can autonomously find its way to there and can be sent to any position in a similar way. It can find its applications in a variety of area so as stated as multi-purpose carrier, ranging from hypermarkets to hospitals and libraries to warehouses. In hotels and restaurants it can be employed to serve the food as a servant.
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Fedosov, Sergej, Pavel Mureev, Vitalij Kotlov, Aleksandr Makarov, and Andrej Ivanov. "THE METHOD OF LOCAL AUTOMATIC CONTROL OF THERMOPHYSICAL PARAMETERS OF EXTERNAL WALLS OF BUILDINGS AT THE LOCATIONS OF CONDENSATE LOSS." International Journal for Computational Civil and Structural Engineering 15, no. 1 (March 25, 2019): 41–53. http://dx.doi.org/10.22337/2587-9618-2019-15-1-41-53.
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Today the buildings of the 60-80th of the XX century do not satisfy to modern requirements for energy saving. The low value of the resistance to heat transfer leads overcooling of the wall surface in the cold period of the year and to overheating in the warm period. In addition, over the years of operation building envelopes subjected to numerous of climatic changes that were not envisaged in the design earlier. The lowering of microclimate parameters in the room negatively affects to the comfort and health of a person. As a result, the specific heat consumption for heating increases, the resistance to heat transfer decreases, and the thermal diffusivity increases. Therefore, a new method for calculating the actual value of the resistance to heat transfer is developed. The problem of providing sanitary and hygienic and thermophysical comfort conditions in the premises of the student hostel of the Volga State University of technology is also being solved. This occurs by controlling the temperature of the internal surface of the outer walls with a heating cable. Such a design will not only keep the difference between the wall surface temperature and the internal air temperature within the limits of the norm, but will also help to solve the problem of condensate precipitation by raising the temperature of the inner surface of the wall above the dew-point temperature. The developed technique takes into account the conditions of the heat transfer regime at a particular time, and also makes a correction to the final value of the design resistance. This makes the technique applicable for processing the results of field experiments and determining the actual resistance to heat transfer. Also results of field experimental researches of external walls of buildings are resulted and the scheme of laboratory installation is shown.
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Yang, Qi, Warren Goodsir, and Jill Poulston. "Automation of the fast-food industry: Gen Z perspectives of self-service kiosks versus employee service." Hospitality Insights 3, no. 2 (December 3, 2019): 7–8. http://dx.doi.org/10.24135/hi.v3i2.66.
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With the development of technology, self-service kiosks (kiosks) are increasingly being adopted by service providers such as hotels, restaurants, airports and banks [1, 2]. However, with the increasing search for more efficiency, calculability and control by replacing people with non-human technology, service quality and a sense of hospitality can be adversely impacted [3]. Nevertheless, many seem willing to use kiosks in fast-food restaurants [4], suggesting that these provide considerable value for some segments of the hospitality industry. Consequently, this study [5] explores young people’s customer experiences of and views on using kiosks in McDonald’s restaurants. The study was carried out in Auckland, New Zealand, where interviews were conducted with 16 young people (18 to 24 years old; Gen Z)1 originating from seven countries (2 Indian, 3 Chinese, 2 Korean, 2 Vietnamese, 1 Filipino, 1 Moroccan and 5 New Zealanders).
The findings suggest that kiosks provide improved customer satisfaction but can also result in reduced perceptions of hospitableness. The respondents felt that kiosks improved efficiency by eliminating the need to queue to place an order and provided more relaxed time for making their menu selections. Therefore, although using a kiosk did not necessarily speed up the service process, it allowed time for contemplation of choices and less time waiting to be served. The kiosks also provided clear food categories with pictures, simple English language instructions, and generally simple ordering and payment processes. Compared with the amount of information provided at the service counter, the kiosks provided more detailed and clearer information about menus, ingredients, discounts and promotions. Furthermore, when using kiosks, respondents felt a sense of empowerment and control over their ordering process. Kiosks provided the ability to customise meals, discuss menu choices and change orders without feeling as if they were annoying an employee or holding up other customers. This sense of empowerment and control provided relief from the pressure to place quick orders at the service counter or delay other customers.
Many respondents were afraid of annoying employees or becoming an annoying customer in public. They cared about the perception of counter staff, while at the same time, they also cared about their personal image in public. The fast-paced restaurant environment and the need to be decisive with their menu selection added to the pressure and stress when purchasing takeaways. Additionally, those who spoke English as a second language faced increased stress while trying to select the right words and communicate with employees in front of others. These pressures increased their fear of public humiliation.
Many respondents indicated there was no pressure when using kiosks as the kiosks offered more time and a judgment-free environment for customers. The number of kiosks available and the freedom from employee and other customer expectations had a significant impact on them by releasing them from any pressure to make a quick decision. Reduced pressure also brought enough time for discussion of food choices among friends. Using the self-order kiosk provided respondents with a judgment-free environment away from other customers and busy employees.
The time-space provided by kiosks also provided respondents with a sense of safety and privacy in situations where, for example, they were upset or not confident speaking in English. Their emotions (e.g. happy, sad), skills (e.g. level of English language), appearance (e.g. lack of makeup) and eating habits (e.g. food allergy) were kept confidential in comparison to ordering in public at the counter. However, the findings also suggested that the appeal of kiosks is somewhat determined by the lack of useful and caring alternatives. This may suggest that the issue is not whether kiosks are able to do a better job than humans, but rather whether humans (service employees) are sufficiently resourced (e.g. capability and capacity) to provide both efficient and caring interactions.
The original research on which this article is based is available here http://hdl.handle.net/10292/11993
Note
The Merriam-Webster dictionary defines ‘Generation Z’ as the generation of people born in the late 1990s and early 2000s.
Corresponding author
Qi Yang can be contacted at: kikiyangaut@gmail.com
References
(1) Considine, E.; Cormican, K. Self-Service Technology Adoption: An Analysis of Customer to Technology Interactions. Procedia Computer Science 2016, 100 (Suppl. C), 103–109. https://doi.org/10.1016/j.procs.2016.09.129
(2) Wei, W.; Torres, E.; Hua, N. Improving Consumer Commitment through the Integration of Self-Service Technologies: A Transcendent Consumer Experience Perspective. International Journal of Hospitality Management 2016, 59 (Suppl. C), 105–115. https://doi.org/10.1016/j.ijhm.2016.09.004
(3) Ritzer, G. The McDonaldization of Society, 6th ed.; Sage/Pine Forge: Los Angeles, CA, 2011.
(4) Herne, S.; Adams, J.; Atkinson, D.; Dash, P.; Jessel, J. Technology, Learning Communities and Young People: The Future Something Project. International Journal of Art & Design Education 2013, 32 (1), 68–82. https://doi.org/10.1111/j.1476-8070.2013.01738.x
(5) Yang, Q. Young People’s Perspectives on Self-service Technology and Hospitality: A Mcdonald’s Case Study; Master’s Thesis, Auckland University of Technology, New Zealand, 2018. http://hdl.handle.net/10292/11993 (accessed Nov 25, 2019).
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PRODIUS, Yuliia, Yulia LIBENKO, and Oleksandr BIELOBROV. "Trends in tourism development in the world and EU countries." Economics. Finances. Law, no. 6/3 (June 30, 2021): 29–33. http://dx.doi.org/10.37634/efp.2021.6(3).7.
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The paper is devoted to the analysis of world trends in tourism development in the context of the COVID-19 pandemic. Climate change, declining drinking water levels, and high concentrations of greenhouse gases are forcing people and businesses to think about using new methods to reduce their impact on the environment. The circular economy must become a lifeline and change the behavior of the world's population. The COVID-19 pandemic has almost completely stopped all life on earth. At one point, air traffic stopped, sea and river cruises, entire cities and countries were closed for quarantine. The pandemic made all residents think and rethink everyday life, attitude to travel and nature. Tourism even now remains one of the sectors most affected by the coronavirus pandemic, and the outlook remains rather uncertain. Life will not be the same as it used to be. The pandemic has significantly affected every sector of the tourism industry: airlines, transport, cruise lines, hotels, restaurants, attractions (such as national parks, protected areas and cultural heritage sites), travel agencies, tour operators. Small and medium-sized enterprises, which make up a large informal tourism sector, make up about 80 per cent of the tourism sector, and many of them may not survive the crisis without significant support. In the future, not only the format of travel will change, but also our attitude to them: vacation planning will have to be approached more consciously and take into account many factors. Tourism was one of the first sectors to be deeply impacted by the pandemic, as measures introduced to contain the virus led to a near-complete cessation of tourism activities around the world. The sector also risks being among one of the last to recover, with the ongoing travel restrictions and the global recession. This has consequences beyond the tourism economy, with the many other sectors that support, and are supported by, tourism also significantly impacted. Therefore, the paper considers the trends of tourism development in the world, as well as the application of the principles of the circular economy in this area. various macro-environmental factors force the tourism industry and tourists to change their preferences and tastes. Global and European trends include safety and hygiene when traveling, the growth of contactless payments, the spread of local tourism, healthy and organic food, the use of virtual reality, robots, chatbots and process automation. In addition, ecological, rural and transformational tourism is gaining popularity among tourist destinations.
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Kostynets, Valeriia. "CHALLENGES AND OPPORTUNITIES ON THE HOSPITALITY INDUSTRY IN THE COLLECTING’S CONDITIONS THE SPREAD OF COVID-19." International scientific journal "Internauka". Series: "Economic Sciences", no. 1(45) (2017). http://dx.doi.org/10.25313/2520-2294-2021-1-6858.
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The article is devoted to the study of the main opportunities of the hospitality industry as a component of the tourist services market in the face of the challenge of the spread of coronavirus infection and taking into account the existing trends, respectively, prevailing in the economic environment. The author examines the features of the problems of the functioning of enterprises in the hospitality industry in the current conditions of market uncertainty associated with the consequences of countering the spread of coronavirus infection in the world. The article notes the peculiarity of the formation of a new portrait of a consumer of hotel services, taking into account modern requirements for ensuring the safety of stay in an accommodation establishment. The presented study identifies the opportunities and prospects for the development and implementation of digital technologies in the hospitality industry. The analysis of the world experience of the functioning of the leading hotel chains in the conditions of the coronavirus crisis was carried out and it was found that the pandemic contributes to the active use of advanced information and communication technologies. The article notes that automation of service processes in order to ensure sanitary safety standards using artificial intelligence technologies, integrated guest applications and contactless service have become unconditional trends of the past year, which will take on new forms and development this year. In order to highlight the practical use of existing digital development opportunities, the author analyzed the world experience of individual hotels and hotel chains in terms of attracting customers and serving guests. In particular, the experience of "A-One Hotels Group" (Thailand), "Park Lane Hong Kong" (Hong Kong), "Fairmont Singapore" (Singapore), "Novotel Sydney Brighton Beach" (Australia), "Bijou Hotel & Resort" (Switzerland), "Palladium Hotel Group" (Spain), etc. Based on the analysis, the author identified three key trends that open up new opportunities for the hospitality industry in 2021, namely: service automation using artificial intelligence (which will allow free up hotel staff to work on other tasks, eliminate language barriers in service), contactless service (which will allow guests to stay safe, minimizing contact with the staff), cloud solutions (which will be especially in demand for eco-hotels, glamping sites and country houses that are now actively popularized).
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Escalona Franco, Gabriel. "Sistema de gestión de alarmas para SCADA aplicado a la domótica de un hotel [Alarm management system for SCADA applied to domotic in a hotel]." Ventana Informatica, no. 23 (December 23, 2010). http://dx.doi.org/10.30554/ventanainform.23.203.2010.
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Resumen La Domótica aplicada a inmuebles como los hoteles es una disciplina que se pone en práctica cada día más en las sociedades actuales, para lograr mejores servicios de gestión energética, seguridad, bienestar y comunicación en estas instalaciones. El uso de los Sistemas de Control Supervisorio y Adquisición de Datos, SCADA, es uno de los pilares fundamentales en la aplicación de las técnicas modernas de automatización en el área de los edificios inteligentes. Una de las principales funcionalidades que debe brindar un SCADA es el Sistema de Alarmas. El presente trabajo propone la definición de las alarmas con sus atributos del módulo de Gestión de Alarmas para un SCADA aplicado a la domótica en un hotel. Palabras ClaveAtributos de Alarmas, Gestión de Alarmas, SCADA, Domótica en hoteles. Abstract Domotics (Home Automation) applied to buildings such as hotels is a discipline that is put into practice every day in today's society, for better energy management services, safety, welfare and communication in these facilities. The use of Supervisory Control Systems and Data Acquisition, SCADA, is one of the cornerstones in the application of modern techniques in the field of automation of intelligent buildings. One of the main features that should make a SCADA is the Alarms System. This paper proposes the definition of the attributes of alarms Alarm Management Module for SCADA automation applied to a hotel.Keywords Alarm Attributes, Alarm Management, SCADA, Domotics in hotels.
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Biriukova, Yulia. "IMPROVEMENT OF INFORMATION SUPPORT OF THE DEVELOPMENT OF HOTEL ENTERPRISE IN THE BLACK SEA REGION." Black Sea Economic Studies, no. 63 (2021). http://dx.doi.org/10.32843/bses.63-14.
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The article presents theoretical provisions for improving information support for the development of hotel business in the Black Sea region. The research is based on the following methods: analysis we need to clarify the content of the category «information technology platform»; synthesis and generalization we need to formation of the two sectors of the proposed information technology platform to support and develop the hotel business; system approach we need to solve the problem of creation the information technology platform for support and development of the hotel business; schematic and graphic images for the visual display of the results of research (information technology platform for support and development of the hotel business). The concept of the information technology platform provides for the possibility of involving various entities in the development of the hotel business: persons who act as guests; business entities of the hotel industry, persons (both legal and natural) who invest in the development of hotel enterprises; government institutions of various levels for cooperation and support of investment projects. To organize this interaction, it is advisable to use virtual space and automation of information processes. The components of the proposed information technology platform for the support and development of the hotel business should be considered in the context of two large-scale sectors: the sector, which provides a combination of open information space for all market actors in the tourism sector and the second sector, which is the subjects of hotel services (management of hotel enterprises). The proposed platform acts as a unique integrated technology that combines elements of promotion, training, consulting, promoting and stimulating the infrastructure of the hotel industry, the implementation of priority areas of social and economic development. Implementation of information technology platform for support and development of hotel business in the Black Sea region can be a tool that will solve a number of important tasks for hotels: to form their own image of hotels, support the brand, increase customer loyalty, to optimize the processes of information and communication, to form an information business space for the promotion of new projects.
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Chalupa, Stepan, Martin Petricek, and Zdenek Ulrych. "The Use of Business Process Management in Hotel Direct Sales Improvement." TEM Journal, February 27, 2021, 215–20. http://dx.doi.org/10.18421/tem101-27.
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This article deals with Business Process Modelling and Reengineering use in the hospitality industry, focusing on the improvement of direct telephone sales by application of the CRM system. After modelling the current state of the selected process using ARIS methodology, the same process was remodelled for the application of the CRM system. This application shortened the whole process (mainly the number of activities needed to prosecute) and allowed the front-office employee to be more clients oriented. The automation of labour-intensive processes can reduce the number of human-caused errors and improve the convertibility and reservation request and their overall value.
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Alrawadieh, Ziad, Zaid Alrawadieh, and Gurel Cetin. "Digital transformation and revenue management: Evidence from the hotel industry." Tourism Economics, January 31, 2020, 135481662090192. http://dx.doi.org/10.1177/1354816620901928.
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To maximize their revenues and protect their market share against traditional competitors (e.g. formal lodging businesses) and disruptive business models (e.g. Airbnb), the lodging industry increasingly relies on technology in various operations. However, the extent to which hotels adopt technology innovation in their revenue management (RM) operations, as well as the benefits of and barriers for digitalization, remains unclear. Moreover, the possible impacts of digital transformation on the future of revenue managers’ professions have been largely overlooked in previous studies. Drawing on qualitative data collected through 23 semistructured interviews with revenue managers in luxury and upscale hotels across Jordan, the findings suggest that RM is going through digital transformation with different levels of sophistication. While acknowledging the benefits of digital transformation in saving time, supporting the decision-making process, and yielding more revenues, the high cost of RM software emerges as a key barrier for digital transformation. The findings also reveal that the automation of various manual heuristics in RM is far from being possible, and therefore, digital transformation is unlikely to pose a threat to the future of the RM profession.
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"Congratulations! The Best Paper Award & Best Review Award 2018." International Journal of Automation Technology 12, no. 6 (November 5, 2018): 803–4. http://dx.doi.org/10.20965/ijat.2018.p0803.
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The ninth Best Paper Award 2018 ceremony was held at Hilltop Hotel, Tokyo, September 26, 2018, attended by the winners and IJAT Editorial Committee members. At the same time, the third Best Review Award 2018 has been decided by IJAT Editorial Committee. The Best Paper was severely selected from among 93 papers published in Vol.11, 2017, and Best Review was selected from 15 reviews published from 2016 to 2018. The Best Paper Award winner was given a certificate with a nearly US$1,000 honorarium, and the Best Review Award winner was given a certificate with commemorative shield. We congratulate the winners and sincerely wish for their future success. The Best Paper Award 2018 Integrated Chatter Monitoring Based on Sensorless Cutting Force/Torque Estimation in Parallel Turning by Yuki Yamada, Takashi Kadota, Shinya Sakata, Junji Tachibana, Kenichi Nakanishi, Manabu Sawada, and Yasuhiro Kakinuma Int. J. of Automation Technology, Vol.11 No.2, pp. 215-225, March 2017 The Best Review Award 2018 “Industrie 4.0” and Smart Manufacturing – A Review of Research Issues and Application Examples by Klaus-Dieter Thoben, Stefan Wiesner, and Thorsten Wuest Int. J. of Automation Technology, Vol.11 No.1, pp. 4-16, January 2017
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Mingotto, Erica, Federica Montaguti, and Michele Tamma. "Challenges in re-designing operations and jobs to embody AI and robotics in services. Findings from a case in the hospitality industry." Electronic Markets, September 21, 2020. http://dx.doi.org/10.1007/s12525-020-00439-y.
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Abstract The adoption of artificial intelligence (AI) and service robots in the tourism industry for frontline service automation is generating a growing interest. Although there is a fairly large body of literature about this research field, the impacts on the service encounter need to be further investigated. The paper presents an action research project that led to employ the humanoid robot “Pepper”, equipped with a supervised machine-learning AI system, at the reception of an Italian hotel to provide information to clients. This allowed to explore the role played by this agent and the effects on the changing role taken by frontline employees (FLE) and customers. Findings show that this technology can act as an augmentation force and that FLEs’ role can evolve mainly into that of enabler - of the customers and of technology -, innovator and coordinator, while customers may take above all the role of enabler of the technology. The study also contributes to introduce the new role of “AI supervisor” among FLEs.
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Bharwani, Sonia, and David Mathews. "Post-pandemic pressures to pivot: tech transformations in luxury hotels." Worldwide Hospitality and Tourism Themes ahead-of-print, ahead-of-print (July 29, 2021). http://dx.doi.org/10.1108/whatt-05-2021-0072.
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PurposeThis study is an empirical exploration of the tech-based transformation strategies being adopted by luxury hotels in India to assuage the fear psychosis and restore guest confidence in the context of the COVID-19 pandemic. It sheds light on the “new normal” and its overarching implications for hotel operations from the user experience perspective.Design/methodology/approachA mixed method strategy was adopted for data collection. Qualitative data was gathered from a video analysis of two webinars with high-profile panels of thought leaders about the challenges arising from the global health crisis and related post-pandemic recovery strategies. This data has been triangulated with desk research and data collected through an online survey which sought to map guest sentiments with respect to resuming the use of hospitality services and their attitude towards the proposed tech transformation initiatives in the Indian luxury hospitality industry.FindingsThe research data indicates that despite their pandemic-related trepidations, people still have a strong urge to be social and to travel. Technology can play a pivotal role in creating safe spaces for social distancing, facilitating a contactless guest interface to alleviate guest concerns for safe hygiene and rebuilding customer confidence to address the trust deficit.Practical implicationsHospitality organisations must be discerning in the investments they make in new technology and contactless experiences because hasty investments in extensive automation may be perceived as gimmicky by guests. Intelligent and astute use of technology tools can minimise human error, optimise service efficiency and enhance guest experience through elevated levels of personalised hospitality in luxury hotels by judiciously marrying high touch with high tech.Originality/valueThis study is the one of the first empirical explorations of the tech transformation strategies adopted by luxury hotels in the Indian context in response to the COVID-19 pandemic. It explores their efforts for the continued co-creation of high value experiences based on consumer perspectives, with implications for both hospitality and tourism theory and practice.
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"11th International symposium on automation and robotics in construction May 24–26, 1994, The Old Ship Hotel, Brighton, United Kingdom." Automation in Construction 2, no. 4 (April 1994): 317–18. http://dx.doi.org/10.1016/0926-5805(94)90008-6.
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"In Investigation into the Conditions of Hotel Front Office Automation — An Organizational Approach. Venkat Chandrasekar. Hospitality Education and Research Journal, vol. 12, no. 1, 1988, pp. 31-56. Council on Hotel, Restaurant and Institutional Education, 1200 17th Street, N.W., 7th Floor, Washington, D.C. 20036-3097. $50 annual subscription." Journal of Travel Research 27, no. 3 (January 1989): 56. http://dx.doi.org/10.1177/004728758902700391.
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