Analyzing the advantages and disadvantages of artificial intelligence service robots in the hospitality industry Department: Hospitality Management By: Psameee Project ID: 8626 Rating: (5.0) votes: 1Rate this project12345 Price:₦4000 Get the Complete MaterialAbstractThis research project investigates the advantages and disadvantages of artificial intelligence (AI) service robots in the hospitality industry through a comprehensive survey of 398 participants, including hotel employees and guests. The study explores key areas such as operational efficiency, guest satisfaction, personalization, technical challenges, and workforce implications. Findings reveal that AI service robots significantly enhance operational efficiency and convenience, with over 70% of respondents rating their performance positively. However, challenges such as limited personalization, occasional technical issues, and concerns about employment displacement were identified. Despite these challenges, the majority of participants believe that AI service robots do not reduce employment opportunities but rather complement human roles. The study concludes by recommending improvements in personalization, technical reliability, and fostering human-robot collaboration through retraining programs. Contributions to knowledge include empirical evidence on guest perceptions and practical strategies for integrating AI service robots effectively. Limitations of the study, such as geographical scope and sample diversity, are acknowledged, along with suggestions for future research, including longitudinal studies and cross-cultural analyses. This project provides valuable insights for stakeholders in the hospitality industry seeking to harness the transformative potential of AI technology while addressing its challenges....Preview Download Preview +Other Hospitality Management project topics and materials you might be interested in»The economic importance of hospitality industry to the nation»Importance of interpersonal relationship between restaurant and kitchen staff»Effect of economic depression on the marketing of hotel products»Production of assorted snacks from composite flour with special references to sweet potato»Roles of equipment availability on employee performance in the hotel industry»Utilization of rice for the production of snacks and bread»The effect of corona virus pandemic (covid - 19) on the profitability of hotels establishment»Examining the impact of online reservation system on the profitability of the hotel»Enriching Nigeria menu with the use of soya beans»The causes of food poisoning - effect and their control»The effectiveness of health insurance as a motivational tool in the hotel industry - case study of selected hotels in Ikorodu, Lagos»Critical examination of safety and security concern in hospitality industry - case study of Exclusive Mansion»Evaluate the service delivery and customer satisfaction in hospitality industry»Impact of marketing communication in promoting tourist destination - case study of Katsina metropolis»Effect of food poisoning on guest patronage in catering establishment - case study of Tantalizer and The Place Restaurant