TUOMI , Aarni

As part of Haaga-Helia's HomeOpera – Digital Social Cultural Experiences -project, Elina Moreira Kares and Aarni Tuomi explored the notion of digital sociality in various cultural events over the last two years through market research and benchmarking. In this article they collate some of the key insights and best practices they found.

Highlights • Deepfake text is increasingly difficult to distinguish from human-authored text. • Computer-generated consumer reviews will have a high impact for tourism management. • Deepfake reviews resemble other fake reviews in terms of content but not in volume • Implications for future research into deepfake reviews in tourism are discussed.

Digitalisaatio muuttaa ravintola-alaa. Viime vuosina etenkin alustatalous ja tekoäly ovat nousseet otsikoihin kuumimpina digitalisaation muotoina. Oikein valjastettuna alustatalous avaa uusia tuotekehityksen ja kasvun kanavia ravitsemisalalle, kun taas tekoäly mahdollistaa asiakaskokemuksen uudenlaisen personoinnin, kysynnän älykkäämmän...

Tekaistut ravintola-arviot ovat yksi digiajan mukanaan tuomista negatiivisista ilmiöistä. Ravintoloitsijan näkökulmasta korostuu tilanteen hallinta.

Koronavirusepidemia on innostanut matkailu- ja ravintola-alan toimijat kokeilemaan erilaisia teknologiaratkaisuja palveluiden tuottamiseen ja tarjoamiseen.

Powerful new AI models such as OpenAI's DALL-E 2 or GPT-3 afford creative freelancers as well as hospitality and tourism SMEs new ways of generating and using creative content for marketing purposes. However, given AI's rapid development, little is known about the current and potential future applications and implications of AI-generated...

As part of Haaga-Helia's AlgoAmmatti-project, we set out to shed light on the 'black box', that is, to study the kinds of design features digital labour platforms that operate in Finland have implemented. Specifically, we chose to focus on algorithmic management practices and how these are communicated to the general public. As a basis for our...

Analysts have declared for a few years that "data is the new oil". Just as oil fuelled the global economy for previous decades, data powers modern businesses and enables them to: make better decisions, understand and serve their customers better, optimise their operations and resource usage, and develop innovative new products and services....

Purpose The emergence of artificial intelligence (AI) is leading to a job transformation within the service ecosystem in which issues related to AI governance principles may hinder the social sustainability of the sector. The relevance of AI startups in driving innovation has been recognized; thus, this paper aims to investigate whether and how...

AlgoAmmatti-hankkeessa tutkittiin algoritmisen johtamisen käsitettä, tarkemmin alustatalouden yritysten tekoälypohjaisia työn fasilitoinnin ja johtamisen käytänteitä ja näiden käytänteiden vaikutuksia alustoilla työtä tekevän koettuun arkeen ja ammatilliseen kasvuun. Tavoitteena oli kehittää työntekijäkokemuskeskeinen algoritmisen johtamisen ja...

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Purpose Automation poses to change how service work is organized. However, there is a lack of understanding of how automation influences specific sectors, including specific hospitality jobs. Addressing this gap, this paper looks at the relative automatability of jobs and tasks which fall within one specific hospitality context: frontline food...

Palvelumuotoilun ideologiaan kuuluva yhteiskehittely tutkimusorganisaation, yritysten ja loppukäyttäjien kanssa on tehokas tapa pureutua kohderyhmän toiveisiin ja tarpeisiin. HomeOpera-hankkeessa yhteiskehitetään etänä koettavia kulttuuripalveluja ikääntyneille. Pääpaino hankkeessa on uusien teknologioiden rikastamat sosiaaliset etäkokemukset....

Governments across the world have imposed strict rules on social distancing to curb the spread of Covid-19. In particular, restaurants have been impacted by government-mandated lockdowns. This study adopts a mixed methods approach to explore how Finnish high-profile restaurants used Instagram as a means for service innovation and diffusion...

The rapid growth in volume and value of on-demand restaurant food delivery, accelerated by the COVID-19 pandemic, is causing a paradigm shift in the food service sector. However, there is a lack of hospitality management research into this emerging phenomenon. To address this gap, this paper defines and develops a novel conceptual model and...

The Finnish National Opera and Ballet (FNOB) has been at the forefront of audience outreach for decades. They have invested widely in bridging the gap between art and technology in their Opera Beyond project. Together with our HomeOpera project, they tested a novel approach to reach new audiences through virtual reality and gamification. In...

Purpose This paper aims to explore the implications of integrating humanoid service robots into hospitality service encounters by evaluating two service prototypes using Softbank Robotics' popular service robot Pepper™: to provide information (akin to a receptionist) and to facilitate order-taking (akin to a server). Drawing both studies...

Sosiaalinen aspekti on monelle tärkeä osa kulttuurinkokemista. Mutta mikä on paras tapa rikastuttaa sitä digitaalisissa kulttuuripalveluissa? HomeOpera-hankkeessa tutkitaan ja kehitetään tapoja kokea kulttuurisisältöä vuorovaikutteisesti, digitalisaation mahdollistamien uusien konseptien kautta. Hankkeessa tutkitaan esimerkiksi...

Tourism stakeholders are increasingly using generative artificial intelligence. Customized language models facilitate new forms of interaction. Example use-cases and implications for tourism management are discussed. A preliminary future research agenda is developed.

Older adults have been recognized as a key tourist segment for cultural tourism. Despite the growing population of older adults, limited research have explored their experiences and needs within digital cultural experiences. Therefore, this research note takes on an exploratory approach in understanding older adults' perceptions towards digital...

Purpose Given little light has been shed on the preference of Generation Z tourists or tourists from different cultural backgrounds toward service robot preference in hospitality contexts, this study aims to explore robot service preferences in the accommodation sector in the Chinese market, with a specific focus of Generation Z...

PLEASE NOTE! This in an electronic self-archived version of the original article. This reprint may differ from the original in pagination and typographic detail. Physiological and psychological constraints, e.g. increased risk of serious illness or loneliness imposed by mobility restrictions, make older adults one of the hardest hit tourist...

In many countries, on-demand food delivery platforms (e.g. Deliveroo, Wolt, Uber Eats) have become an inseparable part of the hospitality and tourism ecosystem. A key area of interest in technology research has been how platforms algorithmically manage the interaction between task requesters (e.g. customers, tourists) and task fulfillers (e.g....

COVID-19 lockdown measures have forced hospitality operators to re-configure their dynamic capabilities through innovating operational practices and pivoting traditional business models. The high-end food service sector has undergone a particularly drastic shift towards a new normal. This qualitative study explores factors facilitating...

Kulttuurielämyksissä on itse kulttuurista nauttimisen lisäksi merkityksellistä se, että ne ovat myös vuorovaikutteisia, sosiaalisia tapahtumia. Kulttuuritapahtumiin lähdetään yleensä puolison tai ystävän kanssa, tai ehkäpä isommalla porukalla. Vuorovaikutteisuus ja sosiaalisuus ovat tärkeässä roolissa myös suunnitteluvaiheessa ennen varsinaista...