Izvorni znanstveni članak
https://doi.org/10.20867/thm.32.1.6
Human chefs’ perceptions towards robot chefs
Ahmet Vatan
Mehmet Akif Şen
orcid.org/0000-0002-2987-8074
Seren Baydan
Sažetak
Purpose – This research has been conducted for the purpose of exploring human chefs’
perceptions on robot chefs and to identify potential challenges experienced by the use of robot
chefs from a human chef perspective.
Methodology – Qualitative research methods were preferred to explore the human chefs’
perceptions towards the robot chefs. 30 chefs participated in semi-structured interviews.
Thematic analysis method was used.
Findings – Human chefs expressed their fear that robot chefs will cause unemployment. In
human chefs’ opinion, the products robot chefs produce will be of poorer quality compared
to the product delivery of human chefs. The chefs emphasize that it will cause guest
dissatisfaction. The idea of working together will cause various problems. Human chefs have
the perception that robot chefs will make the culinary profession monotonous and bring the
culinary profession to an end. The positive perspectives of human chefs towards robot chefs
are that robot chefs will reduce some costs, make things easier, speed up production, provide
standardization and increase job safety.
Originality – This study is one of the few studies examining human chefs’ perceptions of
changes in their roles and autonomy in restaurants by robot chefs and how human chefs
respond to the use of robot chefs.
Ključne riječi
Hospitality technology, service robot, chef, human-robot interaction, robot chef, hi-tech restaurant
Hrčak ID:
345111
URI
Datum izdavanja:
4.3.2026.
Posjeta: 288 *