Technologies in the cruise tourism services: A systematic and bibliometric approach

COVID-19 and the faster evolution of emerging technologies forced companies to create new business models and become more digital. Therefore, companies worldwide have adopted different digital technologies such as online stores, digital assistants, digital panels, or robotic services. This trend has also impacted the cruise industry, with new cruise ships using digital technologies onboard such as: Artificial Intelligence (AI): ⎼ ZOE digital assistance is used in the latest MSC Cruise Ships. ⎼ Virtual Concierge app used on the newest Celebrity Cruises Ships. ⎼ Robotic bartender at the Bionic Bar on Royal Caribbean Cruise Lines. ⎼ Pepper, the humanoid robot at Costa Cruise Line ships. ⎼ Rob the first humanoid robot bartender at MSC Cruise ships. Virtual Reality (VR): ⎼ Shore excursions ⎼ Culinary dining Despite the strong adoption of new technologies in cruise ships, existing studies related to the use of AI, VR, or robots in smart tourism are mostly limited to restaurants, hotels, or airports. Opening an opportunity to develop a systematic and bibliometric review on this topic - Technologies in the cruise tourism services.info:eu-repo/semantics/publishedVersio

The impact of new technologies on the cruise travelers experience: A literature review

Companies around the world have been adopted different digital technologies such as online stores, digital panels, or even robotic assistance. These new technologies have also impacted the cruise industry, that is one of the fastest-growing sectors within the hospitality and tourism industry (Penco et al., 2019; Shoval et al., 2020). So, cruise companies are developing new technological ships using different digital technologies onboard such as Artificial Intelligence (AI) or Virtual Reality (VR). As an example of the adoption of this technologies, AI can be found in the Royal Caribbean's bionic bar that uses service robots (Lu et al., 2019), in the latest MSC cruise ships that implemented a digital assistance called ZOE that assist onboard guest with reservation, inquires, and learn their preferences (Shallo, 2019; MSC Cruises, 2021), or even through online purchases that delivered the items to guest staterooms on the newest Celebrity Cruises ships (Maddox, 2019; Celebrity Cruises, 2020). On the other hand, VR is mainly used by cruise companies in areas such as shore excursions or culinary dining (Arlati et al., 2018; Loureiro et al., 2019). This denotes, that cruise companies are adopting these technologies to provide a new and better experience to their cruise travelers, as most of them use technologies in their daily lives activities and hope to find them also when they travel (CLIA, 2019). Indeed, the acceptance and use of these new technologies will depend on the technological readiness of the consumer (Blut and Wang, 2020). In addition, when consumers interact with these technologies it can lead them to an emotional reaction, that can influence their behavioral responses (Gao and Bai, 2014). This emotional reaction is also known as an online flow state, which has been defined by Novak et al. (2000) as the state occurring during network navigation. Also, literature in the hospitality, tourism, and technology industry reveals that further studies need to be done within cruise tourism and technologies (Lu et al., 2019; Loureiro et al., 2020). Therefore, this abstract paper is an integration of three different theories: S–O–R framework (Donovan and Rossiter, 1982), E-servicescape (Harris and Goode, 2010), and Flow experience (Gao and Bai, 2014), since with the S–O–R model the purpose of this paper is to explain how the E-servicescape environment on cruise ships (S), can lead to an emotional reaction of cruise ship travelers presented as a flow experience (O), and how this emotional reaction can influence the behavioral response of the cruise travelers (R) in relation to the intention of use technological devices onboard the cruise ship and purchase intention. As far as we know, this is the first time in the literature of the Hotel and Tourism Industry and also of the Technology Industry that this research is been conducted since most recent studies have been made in hotels, restaurants, and airports (Bogicevic et al., 2017; Li, Bonn and Ye, 2019; de Kervenoael et al., 2020; Hou, Zhang and Li, 2021). Therefore, the expected research result of the project aims to provide some theoretical contributions in the literature of Tourism and Technology, as stated above, the present literature has some gaps between these industries. In addition, we also hope that these contributions can help future researchers in their projects related to these topics. Additionally, the results obtained will provide some practical contributions to cruise companies, cruise ship managers, and marketers, as they can take into consideration the results that can allow them to have a better insight of the cruise traveler’s reaction towards the future technologies implemented on their new ships.info:eu-repo/semantics/publishedVersio

Adoption of smart technologies in the cruise tourism services: A systematic review and future research agenda

Purpose – The purpose of this paper is to systematically analyze existing studies related to the adoption of smart technologies in cruise tourism services, particularly robots, artificial intelligence, service automation and virtual reality. More specifically, the authors intend to highlight the current state of research on this topic, present the findings within a conceptual framework and propose a research agenda. Design/methodology/approach – The relevant literature was extracted using two major electronic databases, web of science (WoS) and Scopus. The authors identified 31 articles from high-quality journals and used a systematic review and the VOSviewer software to analyze them. Findings – Since 2014, there has been an increase in the number of studies related to smart technologies in cruise tourism services. At first, researchers focused on Royal Caribbean’s robotic bartender arm, whereas other technologies such as digital signage, self-service options, facial recognition and virtual culinary experiences received less attention. However, the interest in exploring these last smart technologies has grown significantly since 2019. The adoption of RAISA in the cruise tourism service (ASCT) framework was proposed, identifying five major domains: cruise robotic technology, technology innovation, cruise passengers’ engagement behavior, cruise passengers’ technology readiness and privacy perception and knowledge expertise. These domains provide valuable guidance for future research in this field. Originality/value – To the best of the authors’ knowledge, this is the first study to systematically analyze literature on the adoption of new technologies in cruise tourism services, specifically focusing on the major technologies available on cruise ships.info:eu-repo/semantics/acceptedVersio

New relevant chorological data on sedges (Cyperaceae) of Peru

We present relevant records of nine species of sedges (Cyperaceae) for Peru. For the genus Carex, we present two new national records (C. haematopus, C. lepida), plus relevant data for another six hitherto poorly known species. We also present the first record of Trichophorum rigidum subsp. ecuadoriense for PeruThis work has been carried out with the fnancial sponsorship of projects to P. Jiménez-Mejías and S. Martín-Bravo: Project ‘DANZ’ (ref. PID2020-113897GBI00, Spanish Ministry of Science and Innovation) and Project “Macondo” (ref. SI1/PJI/2019-00333, Regional Government of Madrid), and a Youth Guarantee contract to P. García-Moro (ref. PEJ-2020-AI/AMB-18719, Regional Government of Madrid). The curators and staf of UPOS and USM herbaria are thanked for help processing herbarium materials

Balanço eletrolítico e níveis de proteína bruta sobre parâmetros sangüíneos e ósseos de frangos de corte aos 21 dias de idade Electrolyte balance and crude protein levels on blood and bone parameters of 21 days broiler chicks

Foi realizado um experimento com o objetivo de determinar os melhores valores de balanço eletrolítico (BE) para frangos de corte de 1 a 21 dias. Utilizaram-se 2.112 pintinhos da marca comercial Ross, machos, criados em boxes de galpão de alvenaria, cobertos com maravalha e alimentados com duas rações basais, uma com 20 e outra com 23% de proteína bruta (PB) à base de milho e de farelo de soja, combinadas com níveis de BE de 00; 50; 100; 150; 200; 250; 300 e 350 mq/kg. Foi utilizado delineamento experimental inteiramente casualizado, em esquema fatorial 8x2 (oito níveis de BE e dois níveis de PB), seis repetições e 22 aves por unidade experimental. Avaliaram-se os níveis sangüíneos de cálcio, fósforo e proteínas totais aos 21 dias de idade. As cinzas, o cálcio, o fósforo, o potássio, o sódio e o magnésio dos ossos também foram quantificados. Aos 21 dias de idade, os melhores valores estimados de BE foram 168 (20% PB) e 245 (23% PB) mEq/kg para o cálcio no sangue. O valor de BE obtido para o menor nível de proteínas totais foi de 189 (23% PB) mEq/kg. Os melhores valores de BE no sangue foram os pontos de mínimo na curva de regressão. O melhor valor de BE para o cálcio no tibiotarso foi de 132 mEq/kg (23% PB). O BE da dieta deve situar-se entre 150 e 200 mEq/kg para frangos de corte de 1 a 21 dias de idade.<br>An experiment was conducted to determine the best electrolyte balance (EB) for broiler chicks from one to 21 days of age, based on blood and bone parameters. One day old chicks, male, Ross were reared on floor covered with shaving woods and fed with two corn-soybean meal based diet with 20 and 23% of crude protein (CP) combined with 0; 50; 100; 150; 200; 250; 300 and 350 mEq/kg of EB. The experiment was analised as a completely randomized design in a factorial arrangement of treatments (two CP levels and eight EB) with six replicates of 22 chicks each. It were evaluated blood levels of calcium, phosphorus and total proteins. Ash, calcium, phosphorus, potassium, sodium and magnesium in the bone were also measured at 21 days of age. The best values of EB estimated were 168 (20% CP) and 245 (23% CP) mEq/kg for blood calcium. The EB value obtained for the lowest level of blood total protein was 189 (23% CP) mEq/kg. The optimum EB obtained in the blood were the minimum points of the regression curve. The best value for calcium in the bone was 132 mEq/kg (23% CP). The dietary EB should be from 150 to 200 mEq/kg, concerning the biological responses of broiler chicks (from 1 to 21 days of age)