Efstathios Marios Papakonstantinou
- Business College of Athens, Hospitality and Tourism Management, BCA College, 205 Alexandras Ave, Athens, P.C. 115 23, Greece
Abstract:
The hospitality sector is service-oriented and geared toward meeting the changing needs, expectations, and standards of visitors, customers, and guests as well as the effects of technology. The technology has become increasingly integrated into the many convenience and support concerns of the customer in recent years, to the exclusion of the service providers. Although the use of technologically based service tools in the industry is not a recent trend, nor is it amusing in its features, the innovative application of these tools in the hospitality sector has the potential to improve service quality while remaining cost-effective. Robots were being used in numerous industries in multiple fortes. But for the average person, the hospitality sector offered a real-world experience and an opportunity to interact with robots. In order to satisfy consumers and enchant them, the hospitality industry asks for recurring activities that are occasionally somewhat different. Robotics, when used properly, has completely changed the industry and its procedures, improving accessibility, convenience, and economic efficiency. Service robotics was made possible by the introduction of technical improvements into the services industry after the industrial revolution. The technique of employing machines to complete a “predetermined or reprogrammable work sequence” is known as automation.
Tenth International Scientific-Business Conference LIMEN Leadership, Innovation, Management and Economics: Integrated Politics of Research - LIMEN 2024 - International Scientific-Business Conference – LIMEN 2024: Vol 10. Conference Proceedings , December 5, 2024
Conference Proceedings published by: Association of Economists and Managers of the Balkans, Belgrade, Serbia
ISBN: 9788680194929 , ISSN: 26836149 , DOI: 10.31410/LIMEN.2024
Creative Commons Non Commercial CC BY-NC: This article is distributed under the terms of the Creative Commons Attribution-Non-Commercial 4.0 License (https://creativecommons.org/licenses/by-nc/4.0/) which permits non-commercial use, reproduction and distribution of the work without further permission.
