Please use this identifier to cite or link to this item: http://hdl.handle.net/10397/115129
DC FieldValueLanguage
dc.contributorSchool of Hotel and Tourism Managementen_US
dc.creatorShi, XCen_US
dc.creatorHao, Fen_US
dc.creatorYuan, Yen_US
dc.date.accessioned2025-09-09T07:42:00Z-
dc.date.available2025-09-09T07:42:00Z-
dc.identifier.issn1936-8623en_US
dc.identifier.urihttp://hdl.handle.net/10397/115129-
dc.language.isoenen_US
dc.publisherRoutledgeen_US
dc.subjectEmployee creativityen_US
dc.subjectExposure to AI-powered robotsen_US
dc.subjectHuman–robot collaborationen_US
dc.subjectInterdependence theoryen_US
dc.subjectWeek-level within-person designen_US
dc.titleLong-term effects of AI-Powered robots on employee creativity in the hospitality industry : psychological mechanisms of human-AI collaborationen_US
dc.typeJournal/Magazine Articleen_US
dc.identifier.doi10.1080/19368623.2025.2555367en_US
dcterms.abstractThis study investigates the impact of AI-powered robots on hospitality employees’ creativity and reveals the psychological mechanisms behind this effect. A within-person design using a weekly survey spanning five weeks was conducted with 109 hospitality employees who interacted daily with AI-powered robots. Data were analyzed using multilevel regression techniques. The results indicate that exposure to AI-powered robots enhances employee creativity, mediated by increased work engagement and decreased emotional exhaustion. The perceived usefulness of the robots negatively moderates the relationship between exposure to AI-powered robots and employee creativity. The findings highlight the dual impact of AI-powered robots on employee creativity, emphasizing the need for a balanced integration of robots and employees.en_US
dcterms.abstract本研究考察了人工智能机器人的使用对酒店员工创造力的影响,并揭示了其中潜在的心理机制。研究以109名酒店员工为对象,开展为期五周的每周追踪调查,这些员工在工作中每天都会与人工智能机器人进行互动。数据分析采用多层线性模型。结果显示,接触人工智能机器人能够提升员工创造力,而这一作用是通过增强工作投入和缓解情绪疲惫实现的。同时,员工对机器人有用性的感知对这种关系产生了负向调节作用。研究结果揭示了人工智能机器人对员工创造力的双重影响,强调了在酒店业中实现员工与机器人之间平衡整合的重要性。en_US
dcterms.accessRightsembargoed accessen_US
dcterms.bibliographicCitationJournal of hospitality marketing & management, Published online: 03 Sep 2025, Latest Articles, https://doi.org/10.1080/19368623.2025.2555367en_US
dcterms.isPartOfJournal of hospitality marketing & managementen_US
dcterms.issued2025-
dc.identifier.eissn1936-8631en_US
dc.description.validate202509 bcchen_US
dc.description.oaNot applicableen_US
dc.identifier.FolderNumbera4009a-
dc.identifier.SubFormID51919-
dc.description.fundingSourceRGCen_US
dc.description.fundingSourceOthersen_US
dc.description.fundingTextThis work was supported by Departmental General Research Fund, School of Hotel and TourismManagement, The Hong Kong Polytechnic University [#G-UAS1]; The Hong Kong PolytechnicUniversity (UGC) [P0046584].en_US
dc.description.pubStatusEarly releaseen_US
dc.date.embargo0000-00-00 (to be updated)en_US
dc.description.oaCategoryGreen (AAM)en_US
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