Dissertation
Human chefs cook more calories: the impact of the human (vs. robotic) food production mode on food calorie estimation and choice
Doctor of Philosophy (Ph.D.), Drexel University
Jun 2023
DOI:
https://doi.org/10.17918/00001657
Abstract
In this dissertation research, I examine how the production mode (i.e., robotic producer vs. human producer) affects consumers' calorie estimation and food choice. Given the development in artificial intelligence and robotics, many companies have begun incorporating robot labor into their production. Prior literature on artificial intelligence in marketing has identified antecedents and consequences of AI vs. human service providers on consumer judgments and decisionmaking, but little is known about how the production mode has an impact on consumer behavior in food consumption contexts. In six studies, we demonstrate that vice food is inferred to contain more calories when the producer is a human than a robot, whereas there is no such effect of the production mode for virtue food. We further show that this calorie perception impacts consumers' food choice. In addition, we demonstrate that the effect of production mode on calorie estimation is serially mediated by mind perception and perceived product extremeness. This research contributes to the literature on service robots and consumer food consumption. It also has important implications for companies and consumers on how the production mode affects calorie estimation and food choice.
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Details
- Title
- Human chefs cook more calories
- Creators
- Wenyan Yin
- Contributors
- Yanliu Huang (Advisor)
- Awarding Institution
- Drexel University
- Degree Awarded
- Doctor of Philosophy (Ph.D.)
- Publisher
- Drexel University; Philadelphia, Pennsylvania
- Number of pages
- ix, 44 pages
- Resource Type
- Dissertation
- Language
- English
- Academic Unit
- Bennett S. LeBow College of Business; Drexel University
- Other Identifier
- 991020668800204721