SVOBODOVÁ, Darina. Digitalization and emerging trends in the Hospitality, Gastronomy and Tourism, Literature review. Online. 2022.
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Basic information
Original name Digitalization and emerging trends in the Hospitality, Gastronomy and Tourism, Literature review
Authors SVOBODOVÁ, Darina.
Edition 2022.
Other information
Original language English
Type of outcome Proceedings paper
Field of Study 50902 Social sciences, interdisciplinary
Country of publisher Czech Republic
Confidentiality degree is not subject to a state or trade secret
Publication form electronic version available online
Organization unit University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
Keywords in English Digitalization, Gastronomy, Hospitality, Literature review, Tourism, Trends
Tags International impact, Reviewed
Changed by Changed by: Ing. Darina Svobodová, učo 6138. Changed: 22/5/2022 10:57.
Abstract
While the importance and prevalence of digitalization are constantly growing in many sectors, the hospitality, gastronomy and tourism industries have been severely tested worldwide in the last two years. This review aims to identify the most frequently discussed topics linked to Hospitality, Gastronomy, Tourism and digitalization. It also highlights other emerging trends in these sectors over a specific period. The paper is based on fifty high-quality, up-to-date academic publications' content analysis from Web of Science and Scopus databases. Among the most discussed topics in the field are virtual and augmented reality (VR and AR), contactless guest experience, chatbots and artificial intelligence (AI), location-based services, and the Internet of Things (IoT), which uses internet connectivity for most activities. Given the industry's highly competitive nature, digitalization can lower the costs of running a hotel, gastronomy or tourism business. By digitalization of chosen time-consuming processes, if implemented correctly, the number of workers needed can be reduced. These processes can also help with quality and highly effective staff training. However, the research also shows that the human aspect of work will likely be irreplaceable in these fields and always needed. This paper contributes to understanding digitalization and emerging trends in the hospitality, gastronomy and tourism context. This study also provides valuable resources for current researchers in the field and those entering this area of research. Further, it helps the practitioners to track the current opportunities in the field.
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