2026-05-29T20:41:10Zhttps://riuma.uma.es/rest/oai/request

oai:riuma.uma.es:10630/284682026-02-03T11:04:36Zcom_10630_2254col_10630_37953

Molinillo-Jiménez, Sebastián Rejón-Guardia, Francisco Anaya-Sánchez, Rafael 2023-12-21T12:41:37Z 2023-12-21T12:41:37Z 2023 Molinillo, S., Rejón-Guardia, F., & Anaya-Sánchez, R. (2023). Exploring the antecedents of customers’ willingness to use service robots in restaurants. Service Business, 17(1), 167-193. https://hdl.handle.net/10630/28468 10.1007/s11628-022-00509-5 This study examines the willingness of customers to accept, and their intention to recommend, the services provided by service robots in restaurants. A mixed-methods research approach was taken to evaluate a theoretical model based on behavioural reasoning theory (BRT). The results demonstrated the important influence of positive attitudes and objections to the use of service robots on consumers’ willingness to use service robots, as well as their intention to recommend restaurants that use them. Among the main aspects that affect attitudes and objections, we found hedonic perceptions, perceived safety, interaction quality perception and anthropomorphism. eng http://creativecommons.org/licenses/by-nc-nd/4.0/ open access Attribution-NonCommercial-NoDerivatives 4.0 Internacional Autómatas Exploring the antecedents of customers’ willingness to use service robots in restaurants. journal article