Abstract
This study aims to examine tourist acceptance of robot chefs in gastronomy experiences based on the behavioural reasoning theory. A mixed-method design was adopted. Findings revealed that authenticity barrier, inflexibility, and tastiness barrier are important reasons against accepting robot chefs, while ethical concerns and risk of malfunction are not as important. Four dimensions of reasons for acceptance were also identified. Tourism-specific innovativeness significantly influences consumers' reasons for and against acceptance, which in turn influence their attitudes and acceptance intentions. This study provides new insights into service robot research by verifying new constructs that are important to understanding tourist responses to robot chefs.
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