POJAVA TEHNOLOŠKIH INOVACIJA U DIGITALNOM UGOSTIELJSTVU – PREGLED LITERATURE
Ključne reči:
digitalno ugostiteljstvo, tehničke inovacije, beskontaktna tehnologija, veštačka inteligencija
Sažetak
Industrija ugostiteljstva prolazi kroz značajnu transformaciju koju pokreće tehnološki napredak, što dovodi do pojave digitalnog ugostiteljstva. Ovaj rad se bavi pokretačima, izazovima i mogućnostima povezanim sa digitalizacijom ugostiteljskih usluga, nudeći vredne uvide za zainteresovane strane u industriji. Kroz istraživanje studija slučaja, trendova u industriji i teorijskih okvira, ovaj rad otkriva transformativnu moć digitalnog ugostiteljstva i njegove implikacije na budućnost industrije. Nalazi otkrivaju da usvajanje tehničkih inovacija kao što su virtuelna stvarnost, beskontaktna tehnologija i veštačka inteligencija preoblikuje način na koji se ugostiteljske usluge pružaju i doživljavaju. Lideri u industriji koriste ove tehnologije kako bi poboljšali korisničko iskustvo, optimizovali operacije i pokrenuli inicijative za održivost. Štaviše, rad naglašava važnost prilagođenih strategija i intervencija koje imaju za cilj smanjenje otpada, poboljšanje efikasnosti i ispunjavanje rastućih zahteva potrošača u digitalnoj eri. Takođe, rad naglašava potrebu da preduzeća u ugostiteljskom sektoru prihvate digitalizaciju i prilagode se promenljivom pejzažu. Prihvatanjem tehnološkog napretka i implementacijom inovativnih rešenja, organizacije mogu da se pozicioniraju za uspeh u digitalno vođenom svetu, na kraju povećavajući konkurentnost i zadovoljstvo kupaca u industriji ugostiteljstva koja se razvija.
Reference
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Sox, C. B., Campbell, J. M., Kline, S. F., Strick, S. K., & Crews, T. B. (2016). Technology use within meetings: a generational perspective. Journal of Hospitality and Tourism Technology, 7(2), 158-181.
Van, N. T. T., Vrana, V., Duy, N. T., Minh, D. X. H., Dzung, P. T., Mondal, S. R., & Das, S. (2020). The role of human–machine interactive devices for post-COVID-19 innovative sustainable tourism in Ho Chi Minh City, Vietnam. Sustainability, 12(22), 9523.
Yik, F. W. H., Burnett, J., & Prescott, I. (2001). Predicting air-conditioning energy consumption of a group of buildings using different heat rejection methods. Energy and Buildings, 33(2), 151-166.
Zagade, S., Marwad, A., & Sherkar, A. new technological interventions which aid hospitality industry to develop a competitive advantage in crisis management during challenging times.
Zeng, Z., Chen, P. J., & Lew, A. A. (2020). From high-touch to high-tech: COVID-19 drives robotics adoption. Tourism geographies, 22(3), 724-734.
Alsuwaidi, M., Eid, R., & Agag, G. (2022). Tackling the complexity of guests' food waste reduction behaviour in the hospitality industry. Tourism Management Perspectives, 42, 100963.
Buhalis, D., & Moldavska, I. (2022). Voice assistants in hospitality: using artificial intelligence for customer service. Journal of Hospitality and Tourism Technology, 13(3), 386-403.
Chathoth, P. K. (2007). The impact of information technology on hotel operations, service management and transaction costs: A conceptual framework for full-service hotel firms. International Journal of Hospitality Management, 26(2), 395-408.
Chen, S. H., Tzeng, S. Y., Tham, A., & Chu, P. X. (2021). Hospitality services in the post COVID-19 era: are we ready for high-tech and no touch service delivery in smart hotels?. Journal of Hospitality Marketing & Management, 30(8), 905-928.
Chirieleison, C., Montrone, A., & Scrucca, L. (2020). Event sustainability and sustainable transportation: A positive reciprocal influence. Journal of Sustainable Tourism, 28(2), 240-262.
Deri, M. N., Zaazie, P., & Singh, A. (2023). Digital Future of the Hospitality Industry and Hospitality Education Globally. In International Handbook of Skill, Education, Learning, and Research Development in Tourism and Hospitality (pp. 1-23). Singapore: Springer Nature Singapore.
Dhanalakshmi, S., Poongothai, M., & Sharma, K. (2020). IoT based indoor air quality and smart energy management for HVAC system. Procedia Computer Science, 171, 1800-1809.
Díaz Torres, Y., Hernández Herrera, H., Alvares Guerra Plasencia, M. A., Pérez Novo, E., Lester, L., Haeseldonckx, D., & Silva-Ortega, J. I. (2020). Heating ventilation and air-conditioned configurations for hotels an approach review for the design and exploitation.
Dong, H., Ma, L., & Broach, J. (2016). Promoting sustainable travel modes for commute tours: A comparison of the effects of home and work locations and employer-provided incentives. International Journal of Sustainable Transportation, 10(6), 485-494.
Fernández-Robin, C., Celemín-Pedroche, M. S., Santander-Astorga, P., & Alonso-Almeida, M. D. M. (2019). Green practices in hospitality: A contingency approach. Sustainability, 11(13), 3737.
Gangwar, V. P., & Reddy, D. (2023). Hospitality industry 5.0: Emerging trends in guest perception and experiences. Opportunities and Challenges of Business 5.0 in Emerging Markets, 185-211.
Heating ventilation and air-conditioned configurations for hotelsan approach review for the design and exploitation. Energy Reports, 6, 487-497.
Hsu, H., & Tseng, K. F. (2022). Facing the era of smartness: constructing a framework of required technology competencies for hospitality practitioners. Journal of Hospitality and Tourism Technology, 13(3), 500-526.
Iqbal, M. Z., & Campbell, A. G. (2021). From luxury to necessity: Progress of touchless interaction technology. Technology in Society, 67, 101796.
Kazandzhieva, V., Ilieva, G., & Filipova, H. (2017). The impact of technological innovations on hospitality service. Contemporary Tourism-Traditions and Innovations, Sofia University.
Kim, S. H., Lee, K., & Fairhurst, A. (2017). The review of “green” research in hospitality, 2000-2014: Current trends and future research directions. International Journal of Contemporary Hospitality Management, 29(1), 226-247.
Li, M., Yin, D., Qiu, H., & Bai, B. (2021). A systematic review of AI technology-based service encounters: Implications for hospitality and tourism operations. International Journal of Hospitality Management, 95, 102930.
Maitra, R. (2021). Adoption and implementation of digital transformation for the sustainability of tourism and hospitality business in India. Journal of Services Research, 21(1).
Mohanty, P. P., & Munir, A. (2024). Contactless Service in Postcovid-19: An Insight from the Hospitality Industry. In Post-COVID Tourism and Hospitality Dynamics (pp. 381-399). Apple Academic Press.
Nadkarni, S., Kriechbaumer, F., Rothenberger, M., & Christodoulidou, N. (2020). The path to the Hotel of Things: Internet of Things and Big Data converging in hospitality. Journal of Hospitality and Tourism Technology, 11(1), 93-107.
Nandwani, P., & Bhatnagar, D. (2023). Comprehensive and Psychological Review and its Impact on Technology Driven Applications on Business Development and Diversities of Tourism and Hospitality Industry during Pandemic in Indian Prospective. Journal for ReAttach Therapy and Developmental Diversities, 6(8s), 405-418.
Negro, P. (2022). The Smart Hotel: a contactless and digital journey towards sustainability in Malta. The Online Open Access Repository of the Institute of Tourism Studies (Malta).
Olszewski-Strzyżowski, D. J. (2022). Promotional activities of selected National Tourism Organizations (NTOs) in the light of sustainable tourism (including sustainable transport). Sustainability, 14(5), 2561.
Poullas, M. S., & Kakoulli, E. (2023). IoT for Sustainable Hospitality: A Systematic Review of Opportunities and Challenges for the Hospitality Industry Revolution. In 2023 19th International Conference on Distributed Computing in Smart Systems and the Internet of Things (DCOSS-IoT) (pp. 740-747). IEEE.
Rawal, Y. S., Soni, H., Dani, R., & Bagchi, P. (2022). A review on service delivery in tourism and hospitality industry through artificial intelligence. In Proceedings of Third International Conference on Computing, Communications, and Cyber-Security: IC4S 2021 (pp. 427-436). Singapore: Springer Nature Singapore.
Roy, B. K. (2024). Prospective Developments and Advancements in the Hospitality Sector for Eco-Friendly Waste Handling. In Sustainable Disposal Methods of Food Wastes in Hospitality Operations (pp. 154-175). IGI Global.
Roy, S. (2023). Modern Innovation Strategy in the Hotel Sector. ATITHYA: A Journal of Hospitality, 9(1).
Rubinger, L., Gazendam, A., Ekhtiari, S., Nucci, N., Payne, A., Johal, H., ... & Bhandari, M. (2020). Maximizing virtual meetings and conferences: a review of best practices. International orthopaedics, 44, 1461-1466.
Saini, A., & Bhalla, R. (2022). Artificial intelligence and automation: transforming the hospitality industry or threat to human touch. In Handbook of Research on Innovative Management Using AI in Industry 5.0 (pp. 88-97). IGI Global.
Singh, A. (2024). Innovations and Digital Solutions for Tourism and Hospitality in Covid-19 Pandemics. In Post-COVID Tourism and Hospitality Dynamics (pp. 367-379). Apple Academic Press.
Sinha, M., Fukey, L. N., & Sinha, A. (2021). Artificial Intelligence and Internet of Things readiness: inclination for hotels to support a sustainable environment. In Cognitive Computing for Human-Robot Interaction (pp. 327-353). Academic Press.
Sox, C. B., Campbell, J. M., Kline, S. F., Strick, S. K., & Crews, T. B. (2016). Technology use within meetings: a generational perspective. Journal of Hospitality and Tourism Technology, 7(2), 158-181.
Van, N. T. T., Vrana, V., Duy, N. T., Minh, D. X. H., Dzung, P. T., Mondal, S. R., & Das, S. (2020). The role of human–machine interactive devices for post-COVID-19 innovative sustainable tourism in Ho Chi Minh City, Vietnam. Sustainability, 12(22), 9523.
Yik, F. W. H., Burnett, J., & Prescott, I. (2001). Predicting air-conditioning energy consumption of a group of buildings using different heat rejection methods. Energy and Buildings, 33(2), 151-166.
Zagade, S., Marwad, A., & Sherkar, A. new technological interventions which aid hospitality industry to develop a competitive advantage in crisis management during challenging times.
Zeng, Z., Chen, P. J., & Lew, A. A. (2020). From high-touch to high-tech: COVID-19 drives robotics adoption. Tourism geographies, 22(3), 724-734.