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Augmented reality (AR) technology is expanding into the restaurant industry, yet the use of AR menus has not been investigated yet. The purpose of this research is to study consumers’ perceptions of the use of AR menus in restaurants. A research model grounded in the Technology Acceptance Model (TAM) was used for the study. After 368 responses were collected through an online self-administered survey, multiple regression analyses were performed to explore the impact of factors on customer intention. The results of the study indicated that perceived usefulness, perceived innovativeness, subjective norm, perceived enjoyment, and perceived benefit influenced customer intention. In addition, it was found that there are gender differences in consumer intention. Managerial and theoretical implications are discussed; limitations and recommendations for future study are also provided. [ABSTRACT FROM AUTHOR]

This study aimed to study factors affecting hospitality and tourism student satisfaction and their intention to stay in the program. A model with nine factors was proposed and tested. The results showed that curriculum, hospitality & tourism degree commitment, student life, self-efficacy, and goals positively affect undergraduate student satisfaction with the program whereas curriculum, hospitality & tourism degree commitment, student life, and financial support affect their intention to stay in the program. This study also tested all hypothesized relationships to see if those relationships differ between underclassmen and upperclassmen. Implications for hospitality and tourism educators and administrators are provided. [ABSTRACT FROM AUTHOR]

In today's environment, satisfying and retaining customers is critical; therefore, restaurant managers should consider hygiene practices that customers could encounter during their visit. The purpose of this study was to understand the customers' perception of employees smoking in the restaurant industry. Specifically, the impact of seeing and smelling cigarette smoke on satisfaction, revisit intention, positive word-of-mouth intention, and perceived value was studied using four scenarios. A web-based questionnaire with 480 responses indicated seeing and smelling cigarette smoke influences customers' perception. Further analysis showed smelling affects perception more than seeing. Results offer practical and theoretical implications for the restaurant industry. [ABSTRACT FROM AUTHOR]