TY  - JOUR
T1  - Service Robots in the Restaurants: A Systematic Literature Review Using TCCM Framework
TT  - Restoranlardaki Hizmet Robotları: TCCM Çerçevesinin Kullanıldığı Sistematik Bir Literatür İncelemesi
AU  - Özdemir, Kadir
AU  - Taşkın, Çağatan
PY  - 2025
DA  - November
Y2  - 2025
JF  - Selçuk Üniversitesi Sosyal Bilimler Meslek Yüksekokulu Dergisi
PB  - Selcuk University
WT  - DergiPark
SN  - 2564-7458
SP  - 498
EP  - 516
VL  - 28
IS  - 2
LA  - en
AB  - This study aims to analyze academic literature on service robots in restaurants using the TCCM framework and bibliometric analysis based on the SPAR-4-SLR protocol. A systematic literature review utilized the WOS and SCOPUS databases. The performance analysis of the articles obtained after applying the exclusion and inclusion criteria was carried out using Bibliometrix R studio. According to the results, anthropomorphism theory, uncanny valley theory, TAM, role congruence theory, and UTAUT are the most frequently used theories in the reviewed studies. China, the USA, and Korea have the highest number of articles. However, the authors are primarily from a single country. According to the conceptual framework, the frequently used variables are classified as consumer characteristics, robot-related, and consumer perception-related. PROCESS Macro, Structural Equation Modeling, PLS/SEM, ANOVA, and ANCOVA are the most widely used analysis methods. The data in the reviewed studies were predominantly collected via a questionnaire with scenario analysis. This study offers insights to guide future research, identify promising areas for further investigation, and advance the emerging research field. Finally, this study will provide scholars, service providers, managers, and entrepreneurs with valuable theoretical and practical insights and guidelines.
KW  - Service Robots
KW  - Restaurants
KW  - TCCM Framework
KW  - Systematic Literature Review
KW  - Bibliometric Analysis
N2  - Bu çalışma, SPAR-4-SLR protokolüne dayalı TCCM (Teoriler-Bağlam-Karakteristikler-Metodoloji) çerçevesini ve bibliyometrik analiz yöntemini kullanarak restoranlardaki hizmet robotları hakkındaki akademik literatürü analiz etmeyi amaçlamaktadır. Sistematik literatür incelemesi için WOS ve SCOPUS veri tabanlarından yararlanılmıştır. Hariç tutma ve dahil etme kriterleri uygulandıktan sonra elde edilen makalelerin performans analizi Bibliometrix R uygulması kullanılarak gerçekleştirilmiştir. Sonuçlara göre, antropomorfizm teorisi, tekinsiz vadi teorisi, TAM, rol uyumu teorisi ve UTAUT incelenen çalışmalarda en sık kullanılan teorilerdir. Çin, ABD ve Kore en fazla makaleye sahip ülkelerdir. Ancak, yazarlar çoğunlukla tek bir ülkedendir. İnceleme sonucu oluşturulan kavramsal çerçeveye göre, sıklıkla kullanılan değişkenler tüketici karakteristiği, robotla ilgili ve tüketici algısıyla ilgili değişkenler olarak sınıflandırılmıştır. PROCESS Macro, Yapısal Eşitlik Modellemesi, PLS/SEM, ANOVA ve ANCOVA en yaygın kullanılan analiz yöntemleridir. İncelenen çalışmalardaki veriler ağırlıklı olarak senaryo analizli bir anket aracılığıyla toplanmıştır. Bu çalışma, gelecekteki araştırmalara rehberlik etmek, yapılacak çalışmalar için alanlar belirlemek ve gelişmekte olan araştırma alanını ilerletmek için içgörüler sunmaktadır. Son olarak, bu çalışma akademisyenlere, hizmet sağlayıcılara, yöneticilere ve girişimcilere değerli teorik ve pratik bilgiler sağlamakta ve kılavuzluk etmektedir.
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UR  - https://dergipark.org.tr/en/pub/selcuksbmyd/issue//1642664
L1  - https://dergipark.org.tr/en/download/article-file/4622205
ER  -