• Journal of Korea Society of Digital Industry and Information Management
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• v.20 no.1
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• pp.47-58
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• 2024

The serving robot is defined as a robot that carries cooked food to a customer table or collects and carries bowls after eating. This study presented a research model to find out the causal relationship between customer satisfaction and continuous use intention through the three factors of serving robot service quality. In addition, in order to empirically verify the above research model, a survey was conducted on customers using serving robots within the last 5 months. 300 copies were analyzed using SPSS 20 as the final analysis, excluding unfaithful responses. The main findings of this study are as follows. First, serving robot service quality (typical) found to have significant effect on customer satisfaction and continuous use intention. Second, it was found that serving robot service quality (reliability) had a significant effect on customer satisfaction and continuous use intention. Third, it was found that serving robot service quality (ease) did not significantly affect customer satisfaction and continuous use intention.

• Journal of Service Research and Studies
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• v.14 no.1
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• pp.1-12
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• 2024

As the service robot market grows among the food technology industry, the quality of robot service that affects consumer behavioral intentions in the restaurant industry has become important. Serving robots, which are common in restaurants, reduce employee work through order and delivery, but because they do not respond to service failures, they increase customer dissatisfaction as well as increase employee work. In order to improve the quality of service beyond the simple function of receiving and serving orders, functions of recovery effort, fairness, empathy, responsiveness, and certainty of the process after service failure, such as serving employees, are also required. Accordingly, we assumed the type of failure of restaurant serving service as two internal and external factors, and developed a serving robot with a vocational ethics module to respond with a professional ethical attitude when the restaurant serving service fails. At this time, the expression and action of the serving robot were developed by adding a failure mode reflecting failure recovery efforts and empathy to the normal service mode. And by recruiting college students, we tested whether the service robot's response to two types of service failures had a significant effect on evaluating the robot. Participants responded that they were more uncomfortable with service failures caused by other customers' mistakes than robot mistakes, and that the serving robot's professional ethical empathy and response were appropriate. In addition, unlike the robot's favorability, the evaluation of the safety of the robot had a significant difference depending on whether or not a professional ethical empathy module was installed. A professional ethical empathy response module for natural service failure recovery using generative artificial intelligence should be developed and mounted, and the domestic serving robot industry and market are expected to grow more rapidly if the Korean serving robot certification system is introduced.

• Journal of the Korea Convergence Society
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• v.11 no.4
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• pp.17-25
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• 2020

This study focuses on the analysis of the service process and interaction mode of the serving robot used in the restaurant, Through user research, shadowing research and indepth interviews with customers and catering service personnel, this paper analyzes the contact points between catering service machines, people and users, constructs user journey map to understand users' expectations. In addition to the delivery service that can be allocated to the machine and people, the blueprint construction of ordering, reception and table cleaning services can also included in the service process. The final proposal is to improve the existing machine human interface and design a new service scheme.

• The Korean Journal of Food & Health Convergence
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• v.8 no.1
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• pp.9-16
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• 2022

Recently, the use of serving robots has been increasing due to the increase in preference for non-face-to-face services and the rise in the minimum wage due to the coronavirus. When analyzing previous studies related to serving robots, it was confirmed that most of the studies on the functions and technologies of serving robots were conducted. Therefore, this study analyzed the factors affecting the attitude and customer satisfaction of restaurant consumers toward serving robots by adding performance expectations, effort expectations, and speed factors among the UTAUT2 models. The survey period was conducted from July 28, 2021 to September 9, 2021, and 306 out of a total of 310 surveys were used for analysis, excluding 4 unfaithful surveys. For the analysis, exploratory factor analysis, reliability analysis, confirmatory factor analysis, and hypothesis test were performed using SPSS 20.0 and AMOS 20.0, and the research results are as follows. First, it was found that performance expectation, effort expectation, and speed had a significant positive (+) effect on attitudes. Second, it was found that attitude had a significant positive (+) effect on customer satisfaction. This study researched customer selection attributes of robot service restaurants using the UTAUT2 model, and also provided academic and practical implications.

• Proceedings of the Korean Society of Computer Information Conference
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• 2022.07a
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• pp.649-650
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• 2022

간병 서비스를 제공하는 데에 있어 가장 중요한 것은 간병인의 스트레스 관리 및 체력 관리이다. 그러나 요양 시설의 수요 증가량에 비해 간병인의 공급량은 줄어들고 있으며 고령화로 인해 노인이 노인을 간병하는 노노간병 사례가 증가하고 있다. 1인당 부양하는 환자 수의 증가와 간병인의 연령이 평균적으로 높아지면서 간병 스트레스 및 간병 살인 문제가 빈번하게 발생하고 있다. 본 논문에서는 환자의 EEG를 실시간으로 분석해 환자에게 필요한 것을 전달해주는 서빙로봇 간병서비스 개발 내용에 대해 기술하고 있다. 이 시스템을 통해 장시간 노동에 따른 간병인의 간병 스트레스와 간병 부담을 덜어줄 수 있을 것으로 기대한다.

• Proceedings of the KIEE Conference
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• 1996.07b
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• pp.1122-1124
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• 1996

Depth between the robot and the target is an essential information in the robot control. However, in case of eye-in-hand robot with one camera, it is not easy to get an accurate depth information in real-time. In this paper, the techniques of depth-from-motion and depth-from-focus are combined to accomplish the real-time requirement. Integration of the two approaches are accomplished by appropriate use of confidence factors which are evaluated by fuzzy rules. Also a fuzzy logic based calibration technique is proposed.

• Proceedings of the Korean Society of Computer Information Conference
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• 2023.07a
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• pp.413-414
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• 2023

최근 비대면 서비스의 발전으로 서빙 로봇의 역할이 중요해졌다. 호텔, 리조트 등 높은 품질의 서비스를 요구하는 곳에서 서비스 질 향상을 위해 전문화된 인력을 필요로 하지만 개개인의 능력과 인력 부족으로 인해 소비자에게 제공되는 서비스의 질이 균일하지 못하거나 만족스럽지 못하다. 본 논문은 균일화된 높은 서비스를 제공하고 새로운 서비스를 경험할 수 있게 하는 '주문이 가능한 스마트 서빙 시스템 로봇'을 제안한다. 단순한 음식 운반이 아닌 소비자를 맞이하고 앱 인벤터를 통해 주문을 직접 받아 서버에 전송하여 카운터 및 주방에서 주문 목록을 확인할 수 있다. 또한 완성된 음식을 받아 운반하여 소비자의 테이블에 직접 제공하여 기존 서빙 로봇의 불편함을 보완하였다. 초음파 센서를 이용하여 장애물 발견 시 정지하여 안전한 구동이 가능하다. 스마트 서빙 시스템 로봇을 통해 인력 부족 문제를 해결할 수 있고, 인력을 고부가 가치 업무에 집중할 수 있어 서비스 로봇의 발전을 선도하고 식당뿐만 아니라 병원, 물류센터 등 다양한 분야에 적용 할 수 있을 것이다.

• Proceedings of the Korean Institute of Intelligent Systems Conference
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• 2008.04a
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• pp.71-74
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• 2008

The main object of this paper is concentrated on distance control of two robot arms of a humanoid using Fuzzy Logic Controller (FLC) for handling a common object. Serial Link Robot arms are widely used in most significantly in Humanoids serving for older people and also in various industrial applications. A method is proposed here that separates the interconnections between two robot arms so that the resulting model of two arms is decomposed into fuzzy logic based controller. The distance between two end effectors is always kept equal to that of the diameter of an object to be handled, so that the object would not fall down. Mathematical model of this system was obtained to simulate the behavior of serial robotic arms in close loop control before using fuzzy logic controller. Lagrangian equation of motion has been used to obtain the appropriate mathematical model of Robotic arms. The results are shown to provide some improvement over those obtained by more conventional means.

• Journal of the Korean Institute of Telematics and Electronics
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• v.27 no.11
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• pp.32-41
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• 1990

This paper proposes a method of using image features in serving a robot manipulator. Specifically, the con-cept 'feature' is first mathematically defined and then differential relationship between the robot motion and feature vector is derived in terms of Feature Jacobian Matrix and its generalized inverse. Also, by using more features than the number of DOFs of the robot, the visual servoing performance is shown to be improv-ed. Via various examples, the method of feature-based servoing of a robot proposed in this paper is proved to be effective for conducting object-oriented robotic tasks.

• International Journal of Control, Automation, and Systems
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• v.1 no.1
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• pp.134-141
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• 2003

A major research issue associated with service robots is the creation of an environment recognition system for mobile robot navigation that is robust and efficient on various environment situations. In recent years, intelligent autonomous mobile robots have received much attention as the types of service robots for serving people and industrial robots for replacing human. To help people, robots must be able to sense and recognize three dimensional space where they live or work. In this paper, we propose a three dimensional environmental modeling method based on an edge enhancement technique using a planar fitting method and a neural network technique called "Growing Neural Gas Network." Input data pre-processing provides probabilistic density to the input data of the neural network, and the neural network generates a graphical structure that reflects the topology of the input space. Using these methods, robot's surroundings are autonomously clustered into isolated objects and modeled as polygon patches with the user-selected resolution. Through a series of simulations and experiments, the proposed method is tested to recognize the environments surrounding the robot. From the experimental results, the usefulness and robustness of the proposed method are investigated and discussed in detail.in detail.