Please use this identifier to cite or link to this item: http://hdl.handle.net/10397/113434
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dc.contributorSchool of Hotel and Tourism Managementen_US
dc.creatorChan, Jen_US
dc.date.accessioned2025-06-10T01:41:47Z-
dc.date.available2025-06-10T01:41:47Z-
dc.identifier.issn1757-9880en_US
dc.identifier.urihttp://hdl.handle.net/10397/113434-
dc.language.isoenen_US
dc.publisherEmerald Publishing Limiteden_US
dc.rights© Emerald Publishing Limited. This AAM is provided for your own personal use only. It may not be used for resale, reprinting, systematic distribution, emailing, or for any other commercial purpose without the permission of the publisher.en_US
dc.rightsThe following publication Janelle Chan; Robots vs humans: an examination of emotional and cognitive responses in upselling and cross-selling. Journal of Hospitality and Tourism Technology 19 June 2025; 16 (4): 725–745 is published by Emerald and is available at https://doi.org/10.1108/JHTT-07-2024-0416.en_US
dc.subjectCross-sellingen_US
dc.subjectCustomer surpriseen_US
dc.subjectRoboten_US
dc.subjectUpsellingen_US
dc.titleRobots vs humans : an examination of emotional and cognitive responses in upselling and cross-sellingen_US
dc.typeJournal/Magazine Articleen_US
dc.identifier.spage725en_US
dc.identifier.epage745en_US
dc.identifier.volume16en_US
dc.identifier.issue4en_US
dc.identifier.doi10.1108/JHTT-07-2024-0416en_US
dcterms.abstractPurpose: Besides the mainstream discussion around customer expectation, this study aims to review would customer surprise be influential in up- and cross-selling. Although hotel customers are becoming more used to robotic services, due to a negative impression of the robot’s lack of warmth, other customers still prefer the human-to-human services. Thus, what happens when up- and cross-selling are delivered by a robot versus human salesperson?en_US
dcterms.abstractDesign/methodology/approach: This study designs three experiments to investigate how guests would be surprised by a human or robot salesperson when checking in following a scenario of up- and cross-selling. This paper has three studies and data were collected through an online survey with the United States residents (n = 270).en_US
dcterms.abstractFindings: This study validates that when up- and cross-selling are conducted separately, a human salesperson performs a better job in terms of achieving higher customer surprise, satisfaction, perceived value and reuse intention. When promoting both up- and cross-selling together, a robot salesperson has a more competitive performance in all examined measures.en_US
dcterms.abstractResearch limitations/implications: This study contributes elucidations on a theoretical conception of Appraisal Tendency Framework and extends the idiomatic impression that humans are more favorable than robots when an intensive personal interaction is involved.en_US
dcterms.abstractPractical implications: This study inspires hospitality practitioners an optimal strategy in adopting human or robot employees for up- and cross-selling. Suggestions for marketing management and service operation with analytical methods are elucidated.en_US
dcterms.abstractOriginality/value: This study not just fills all indicated knowledge voids but proffers theoretical and practical insights.en_US
dcterms.abstract研究目的: 除了主流关于客户期望的讨论, 本研究探讨了客户惊喜在升级销售和交叉销售中的影响。尽管酒店客户逐渐适应机器人服务, 但由于对机器人缺乏温暖的负面印象, 仍有部分客户更倾向于人与人的服务。那么, 当升级销售和交叉销售由机器人和人类销售人员分别执行时, 会发生什么?en_US
dcterms.abstract研究方法: 本研究设计了三个实验, 通过场景模拟升级销售与交叉销售, 考察客户在入住办理时对人类或机器人销售人员的惊喜反应。数据通过在线调查收集, 共有270名美国居民参与。en_US
dcterms.abstract研究发现: 研究验证了以下结果: 当升级销售和交叉销售分别进行时, 人类销售人员在客户惊喜、满意度、感知价值以及再次使用意愿等方面表现更佳; 当同时推广升级销售与交叉销售时, 机器人销售人员在所有衡量指标上表现更具竞争力。en_US
dcterms.abstract研究意义: 本研究对情绪评估倾向框架(Appraisal Tendency Framework)提供了理论上的阐释, 并扩展了在密集的个人互动中人类比机器人更受欢迎的传统印象。en_US
dcterms.abstract实践意义: 本研究为酒店从业者在采用人类或机器人员工进行升级销售与交叉销售方面提供了优化策略, 并对营销管理与服务运营提出了分析方法上的建议。en_US
dcterms.abstract研究创新: 本研究不仅填补了相关领域的知识空白, 还在理论和实践层面提供了重要的见解。en_US
dcterms.accessRightsopen accessen_US
dcterms.bibliographicCitationJournal of hospitality and tourism technology, 19 June 2025, v. 16, no. 4, p. 725-745en_US
dcterms.isPartOfJournal of hospitality and tourism technologyen_US
dcterms.issued2025-06-19-
dc.identifier.scopus2-s2.0-85215528922-
dc.identifier.eissn1757-9899en_US
dc.description.validate202506 bcchen_US
dc.description.oaAccepted Manuscripten_US
dc.identifier.FolderNumbera3652-
dc.identifier.SubFormID50585-
dc.description.fundingSourceRGCen_US
dc.description.pubStatusPublisheden_US
dc.description.oaCategoryGreen (AAM)en_US
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