학술논문
Study on the Changes in AI-Based Food and Restaurant Industry Services: A Literature Review 2020-2024
이용수 6
- 영문명
- 발행기관
- 한국식품보건융합학회
- 저자명
- Seong Soo CHA Bo-Kyung SEO
- 간행물 정보
- 『식품보건융합연구』제11권 2호, 51~57쪽, 전체 7쪽
- 주제분류
- 복합학 > 과학기술학
- 파일형태
- 발행일자
- 2025.03.31
무료
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국문 초록
This study presents a systematic literature review examining the transformative changes in AI-based services within the food and restaurant industry from 2020 to 2024, emphasizing the digital transformation accelerated by the COVID-19 pandemic. Through comprehensive analysis of peer-reviewed publications, we identify three critical dimensions: the evolution of AI service adoption patterns, the impact on service quality and customer experience, and the strategic implications for industry stakeholders. Our findings reveal that AI services have evolved beyond simple automation, primarily manifesting in three forms: process automation, cognitive insights, and cognitive engagement. While the pandemic initially drove AI adoption for physical distancing, the technology's role has expanded significantly to enhance service quality, operational efficiency, and customer experience. We find that successful AI implementation requires a balance between technological innovation and human-centric service delivery, with attention to customer acceptance and employee adaptation. The study identifies critical challenges including data management, organizational resistance, and ethical considerations. We contribute to the existing literature by developing an integrated theoretical framework that synthesizes technological, organizational, and human factors. This research advances the theoretical understanding of AI adoption in the hospitality sector and provides practical guidelines for industry practitioners. Our findings suggest AI will be characterized by increased personalization and enhanced human-AI collaboration.
영문 초록
목차
1. Introduction
2. Theoretical Background
3. Research Methods
4. Results
5. Conclusion and Implications
References
키워드
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