Intelligent agent technology: what affects its adoption in hotel food supply chain management?

• Published in: Journal of hospitality and tourism technology 2019-09, Vol.10 (3), p.286-310
• Main Authors: Alsetoohy, Omar, Ayoun, Baker, Arous, Saleh, Megahed, Farida, Nabil, Gihan
• Format: Article
• Language: English
• Subjects: Artificial intelligence; Collaboration; Competitive advantage; Costs; Decision making; Electronic data interchange; Employees; Food; Food supply; Hotels & motels; Innovations; Inventory; Neural networks; Profit maximization; Profits; Radio frequency identification; Software; Studies; Suppliers; Supply chain management; Supply chains; Travel
• ISSN: 1757-9880; 1757-9899
• DOI: 10.1108/JHTT-01-2018-0005

Purpose The study adopted a conceptualized technological, organizational and environmental (TOE) model to empirically investigate the factors affecting hotel managers’ attitudes toward intelligent agent technology (IAT) adoption in the hotel food supply chain management (HFSCM) and their intentions for future adoption. Design/methodology/approach In-person survey was carried out in luxury hotels in Florida. Findings The findings indicated that merely 5.7 per cent of hotels are fully implementing IAT. Perceived benefits, reliability, quality of human resources, information intensity and market capabilities had a statistically significant positive impact on hotel managers’ attitudes. However, complexity and cost had a negative influence on hotel managers’ attitudes toward IAT adoption in the HFSCM. Managers’ attitude further positively influences their intention to adopt. Practical implications The validated model helps guide hotel decision makers who are considering IAT adoption in the HFSCM. Hotels that are seeking sources for competitive advantages would better consider the TOE factors in IAT adoption prior to making a decision. Originality/value This is the first study that examined IAT adoption in the hotel industry from a theoretical and empirical perspective. The validated model proposed for the adoption of IAT in HFSCM enriched the TOE model and the diffusion of innovations theory. 智能代理科技：论其在酒店食品供应链管理中的使用 摘要 研究目的 本论文借用科技、组织、环境（TOE）模型, 实践检验了其酒店经理在HFSCM中对智能代理科技（IAT）的使用和未来使用意向。 研究设计/方法/途径 采样地点在佛罗里达州的高级酒店, 采用面对面问卷的方式取样。 研究结果 研究结果表明, 只有百分之 5.7 的酒店全面采用 IAT。感知好处 可依赖性 人力资源的质量 信息密度 市场能力等对酒店经理的态度有积极显著效果。然而, 复杂性和成本对酒店经理在HFSCM上采用IAT有负面影响。经理态度对使用意图有进一步积极影响。 研究实践意义 本论文验证的模型对酒店决策者评估 IAT 在 HFSCM 方面的使用有着参考作用, 为了竞争优势, 酒店决策者应该考虑在决策前先考虑IAT使用的 TOE 因素。 研究原创性/价值 本论文是首篇结合理论与实践, 在酒店行业检验对 IAT 使用的文章。在 HFSCM 中IAT使用的验证模型对 TOE 模型和 DOI 理论有显著意义。 关键词 酒店食品供应链管理 智能代理科技 IAT 使用 TOE 模型 酒店科技