Intelligent Management and Artificial Intelligence: Trends, Challenges, and Opportunities, Vol.1

Purpose: The purpose of the article is to present the position of representatives of the food service industry regarding the use of artificial intelligence (AI) in their workplace. In addition, it indicates the potential difficulties and barriers associated with the implementation of artificial intelligence, as well as possible solutions to these disadvantages. Need for the study: In order to effectively introduce AI technology in the gastronomy, it is necessary to know the opinions of its representatives. It is crucial to identify areas of application of AI e.g. in kitchens. It is worth learning about the dificulties that representatives of the gastronomy perceive, which may contribute to the failure of AI in food service. Addressing the issue stems from the need to look at the phenomenon of AI from the perspective of practitioners and people working in the food service industry. Methodology: The survey was conducted by the interview method using an interview questionnaire Findings: The results explored the opinions representatives of the gastronomy, on the possibility of using AI in their workplace. The results indicated areas where AI can benefit and be applied. Concerns about AI and the level of readiness for its implementation were also indicated. Practical Implications: The issues raised helped to stimulate respondents’ reflections on the possibilities and benefits of applied AI in their organisation. Sources of resistance to AI and opportunities to prevent them were also identified. It was indicated how employees can be prepared for the introduction of AI in the organisation.