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Drawing on the theory of memory-dominant logic, this study aims to examine how the substantive staging of the servicescape, experience co-creation, experiential satisfaction and experience intensification affect experience memorability and hedonic well-being in the case of unmanned smart hotels.

An online survey was used, with the target respondents being hotel guests people aged 18 years and older who had been recent guests of the FlyZoo Hotel in Hangzhou, China. Data were collected online from 429 guests who had stayed in the hotel between April and June 2023. Data analysis was undertaken using structural equation modelling.

The results suggest that all the proposed four constructs are positive drivers of a memorable unmanned smart hotel experience. The relationship between the memorability of the hotel experience and hedonic well-being was found to be significant and positive.

Unmanned smart hotels should ensure that all smart technologies function effectively and dependably and offer highly personalised services to guests, allowing them to co-create their experiences. This will lead to the guest receiving a satisfying and memorable experience. To enable experience co-creation using smart technologies, unmanned smart hotels could provide short instructional videos for guests, as well as work closely with manufacturers and suppliers to ensure that smart technology systems are regularly updated.

This study investigates the antecedents and outcomes of a novel phenomenon and extends the concept of memorable tourism experiences to the context of unmanned smart hotels.

This paper aims to explore factors affecting young consumers’ purchasing of new smart products under the influence of social media.

Twenty semi-structured, face-to-face, in-depth interviews were conducted with young consumers who used new media, and five extended interviews were conducted with popular smartwatch retailers in Macau.

The findings reveal that they tend to garner product information from multiple channels of communication. Social media exert the greatest influence. Reliable information, strong branding and interactions with vendors are also influential, although new product pre-announcements may be boring and difficult to understand.

This study presents new insights into diffusion of innovation theory and provides retailers launching smart products with a better understanding of their target young customers’ purchasing behavior.

Drawing on person–environment fit theory, this study aims to investigate how the relationships between service task types (i.e. utilitarian and hedonic service tasks) and perceived authenticity (i.e. service and brand authenticity) differ under different conditions of service providers (human employee vs service robot). This study further examines whether customers’ stereotypes toward service robots (competence vs warmth) moderate the relationship between service types and perceived authenticity.

Using a 2 × 2 between-subjects experimental design, Study 1 examines a casual restaurant, whereas Study 2 assesses a theme park restaurant. Analysis of covariance and PROCESS are used to analyze the data.

Both studies reveal that human service providers in hedonic services positively affect service and brand authenticity more than robotic employees. Additionally, the robot competence stereotype moderates the relationship between hedonic services, service and brand authenticity, whereas the robot warmth stereotype moderates the relationship between hedonic services and brand authenticity in Study 2.

Restaurant managers need to understand which functions and types of service outlets are best suited for service robots in different service contexts. Robot–environment fit should be considered when developers design and managers select robots for their restaurants.

This study blazes a new theoretical trail of service robot research to systematically propose customer experiences with different service types by drawing upon person–environment fit theory and examining the moderating role of customers’ stereotypes toward service robots.

Using cognitive appraisal theory, this study aims to propose and test an integrated framework – comprising robotic service quality, robotic service authenticity, customer existential authenticity and customer revisit intention – on diners with experience using robotic technology in restaurants. The moderating role of robotic appearance is in the hypothesised relationship.

Data was gathered through a Web-based survey delivered to 428 diners who had experience using robotic services in restaurants in China. The hypotheses were analysed using a structural equation model and multi-group analysis was used to analyse the moderating effect.

The findings indicate that functional service quality positively influences robotic service authenticity and existential authenticity. However, technical service quality only affects existential authenticity, which leads to revisit intention. Robotic appearance moderated the relationship between functional service quality and service authenticity.

Restaurateurs should enhance robotic service authenticity, existential authenticity and revisit intention by improving robotic technical service collaborating with robot manufacturers and operators.

Focusing on cognitive appraisal theory, the findings serve as a starting point for investigating robotic service quality and authenticity in robotic service settings theoretically and empirically.

Drawing on signalling theory and focusing on independent restaurants, this study aims to investigate how business signals (transparency information and exposure) affect business transparency, food authenticity and, ultimately, purchase intentions.

Using a 2 × 2 between-subject experimental design, Study 1 examines the recipe and an internet-famous restaurant, and Study 2 assesses the food supply chain and a celebrity-owned restaurant. Analysis of covariance and PROCESS are used to analyse the data.

The results suggest that while revealing information on recipes and food supply chains positively affects business transparency, exposure has no significant impact. Additionally, secret recipes and revealed food supply chains contribute to higher food authenticity, whilst being a celebrity owner or internet-famous restaurant negatively affects food authenticity.

Restaurant managers must be strategic and selective about the kinds of business signals they wish to reveal to customers. Secret recipes lead to higher food authenticity, whereas the revealed recipes and revealed food supply chains elicit higher business transparency. Independent restaurants should not rely on celebrity owners or seek internet fame, as neither type of exposure contributes to transparency or authenticity.

This study advances the theoretical understanding of signalling theory relating to the determinants of transparency and food authenticity in a hospitality context. Contrary to previous studies, it reveals that exposure, as a transparency signal, has no impact on either business transparency or food authenticity. It extends knowledge and understanding of different types of independent restaurants, especially internet-famous restaurants.

Outdoor signage, a key aspect of store atmospherics which influence consumer perceptions and behaviour, is largely overlooked in research on restaurants. Studies show that food perceptions relate positively to restaurant choice, but how outdoor signage influences these perceptions is unclear. Hence, the study aims to investigate the effect of signage colour and restaurant name on consumers' attitudes and purchase intentions.

This study uses a two (signage colour: blue-white vs. red-yellow) by two (restaurant name: typical vs. atypical) experimental design to investigate the impact of two key elements of corporate visual identity – logo colour and corporate name – on consumers’ attitudes (perceptions of food tastiness and healthiness) and purchase intentions. Two-way analysis of covariance, confirmatory factor analysis and PROCESS are used for data analysis.

There is a main effect of signage colour on consumers’ perceptions of food healthiness and purchase intentions, and restaurant name significantly affects consumers’ purchase intentions. In addition, there is an interaction effect of signage colour and restaurant name on food healthiness and purchase intentions, and food tastiness and healthiness are associated with purchase intentions.

A key managerial insight emerging from this study is that restaurants’ outdoor signage may be manipulated by restaurateurs to enhance consumers’ perceptions of food healthiness and tastiness, as well purchase intentions.

This study adopts a new angle on corporate visual identity and links existing theories with research on restaurant atmospherics, to explore how brands employing national identity symbols leverages consumers’ prior knowledge to enhance the influence of outdoor signage on their food perceptions and purchase intentions.

The purpose of this paper is to construct a flux-controlled memcapacitor (MC) emulator without grounded restriction with the binary operation ability. The active first-order low-pass filter (LPF) and high-pass filter (HPF) circuits are constructed by replacing the capacitor with MC.

The output saturation of the active device is innovatively adopted to realize the binary operation of MC with two memcapacitance values. By applying the direct current control voltage together with the input signal, the memcapacitance can be controlled, and hence, cut-off frequency of the filters can be adjusted without changing the circuit structure.

Experiments and simulation results show that the new filter has good frequency selectivity. Both LPF and HPF can change the cut-off frequency by changing the positive and negative control voltage. The experimental and simulation results are in good agreement with the theoretical analysis, which proves the feasibility and validity of the emulator and the filters.

These MC emulators are simple and easy to physically fabricate, which have been increasingly used for experiment. It also provide an effective reference for device miniaturization and low power consumption.

The aim of this paper is to explore the potential of particle swarm optimization (PSO) methods for minimizing the sidelobe levels (SLL) and placing null at arbitrary angles of a nonlinear antenna array.

An improved PSO algorithm is designed.

The improved PSO method is an efficient and robust global optimizer for minimizing the SLL and placing null at arbitrary angles of a nonlinear antenna array.

Some improvements, such as the design of some new formulae for both position and velocity updating, the introduction of an age variable, and the devise of an intensification searches using the cross entropy method, are proposed.

In the vibration reduction field, constrained stand-off layer damping cylindrical shell plays an important role. However, due to the lack of accurate analysis of its damping characteristics, this hinders its further research and application. Therefore, the purpose of this paper is concerned with an accurate solution for the vibration-damping characteristics of a constrained stand-off-layer damping cylindrical shell (CSDCS) under various classical boundary conditions and conducts a further analysis.

Based on the Rayleigh–Ritz method and the Hamilton principle, a dynamic model of CSDCS is established. Then the loss factor and the frequency of CSDCS are obtained. The correctness and convergence behavior of the present model are verified by comparing the calculation results with the literature. By using for various classical boundary conditions without any special modifications in the solution procedure, the characteristics of CSDCS with S-S, C-C, C-S, C-F and S-F boundaries are discussed.

The Rayleigh–Ritz method is effective in handling the problem of CSDCS with different boundaries and an accurate solution is obtained. The boundary conditions have an important influence on the vibration and damping behavior of the CSDCS.

Based on the Rayleigh–Ritz method and Hamilton principle, a dynamic model of CSDCS is established for the first time, and then the loss factor and frequency of CSDCS are obtained. In addition, the effectiveness of adding the stand-off layer between the base shell and the viscoelastic layer is confirmed by discussing the characteristics of CSDCS with S-S, C-C, C-S, C-F and S-F boundaries.

The purpose of this paper is to study the profit optimization of manufacturers who provide personalized products to customers, thus avoiding additional operational costs and response times in the production process of personalized product design.

First, the authors present an integrated model for optimizing profit where the design and production of personalized products are both considered. The authors propose the concept of personalization level and four cases of personalization level are considered including top, high, medium and low levels. Polynomial-time optimal rules are provided for each level by analyzing 17 subcases where all possible personalized products are considered. Then, the authors compare the obtained profit of personalized products with the optimal profit of standardized products.

At low and high levels of personalization, personalized manufacturing is more profitable for specific products with specific characteristics. At the top and middle level of individuation, assuming that the product has certain characteristics, whether the best choice to produce personalized products depends on the level of individuation chosen by customers.

An important decision issue for manufacturers is whether to produce personalized or standardized products. In this study, the authors consider this decision problem and analyze the operational functions of personalized products. The authors hope to provide theoretical support in the operational management of manufacturers offering personalized products.