Robot with humanoid hands cooks food better?

By Dong-Hong Zhu, Ya Ping Chang. 2020

193 citations recorded by the source corpus.

Robotic chefs are starting to replace human chefs in restaurant industry. Whether customers have a good food quality prediction may have an important effect on their patronage decision. Based on the stereotype content model, the purpose of this paper is to investigate the impact of robotic chef anthropomorphism on food quality prediction through warmth and competence.,An empirical analysis was done to test the theoretical model by using the SmartPLS software. A nonhuman-like robotic chef and a robotic chef with humanoid hands were used as background materials in the questionnaire. The effective sample was 221.,Robotic chef anthropomorphism affects food quality prediction through the sequential mediators of warmth and competence. Age is a significant control variable.,Robotic chef anthropomorphism positively affects food quality prediction. The halo effect of warmth perception on competence perception should be considered in the context of robot anthropomorphism.,Restaurants which feature robotic chefs should use robotic chefs with anthropomorphic designs and promote the anthropomorphic elements of robotic chefs in advertisements.,The anthropomorphic design of robot chefs will facilitate the development of artificial intelligence in restaurants in the future.,To the best of the authors’ knowledge, this paper is one of the first to focus on how robotic chef anthropomorphism affects food quality prediction and reveals the roles of warmth and competence in the influence of robotic chef anthropomorphism on food quality prediction.

Subfields: Artificial Intelligence, Sensory Systems, Sociology and Political Science

View Paper: https://www.semanticscholar.org/paper/507470d1e212403cf2f72e87d969a7218bf0aae3

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In Artificial Intelligence

In Sociology and Political Science

Citations in the corpus

Examining the effects of robots' physical appearance, warmth, and competence in frontline services: The Humanness‐Value‐Loyalty model (2021, background): “For instance, a recent study focused on chef robots found that customers' perception of food quality was more positive when cooked by a robot with human ‐ like hands compared to mechanic hands (Zhu & Chang, 2020).”