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Robotic Chef Versus Human Chef: The Effects of Anthropomorphism, Novel Cues, and Cooking Difficulty Level on Food Quality Prediction
Robots have been increasingly common in hospitality and tourism, especially being favored under the threat of COVID-19. However, people generally do not think robots are appropriate for cooking food in hotels and restaurants, possibly because they hold low quality predictions for robot-cooked food....
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Springer Netherlands
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9309233/ https://www.ncbi.nlm.nih.gov/pubmed/35910296 http://dx.doi.org/10.1007/s12369-022-00896-9 |