Tendencias en producción científica en el uso del Internet de las Cosas en servicios de restaurantes. Un enfoque bibliométrico
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Tendencias en producción científica en el uso del Internet de las Cosas en servicios de restaurantes. Un enfoque bibliométrico
.

Sumario:

Industria 4.0 e Internet de las Cosas (IoT) han revolucionado la forma de gestionar procesos en organizaciones, incluidos los restaurantes. El objetivo es identificar tendencias en producción científica en uso del IoT en servicios de restaurantes. Se realiza revisión de literatura en Scopus para construir indicadores de cantidad y estructura. Los resultados resaltan creciente investigación y difusión, particularmente en India, Estados Unidos, China y Emiratos Árabes, por diferentes autores e instituciones. Las tendencias investigativas se asocian con el uso, automatización y enrutamiento de dispositivos móviles inteligentes, interconexión mediada por IoT en ciudades inteligentes, utilización de datos procedentes de la Web, implementación de... Ver más

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Revista En-contexto

2346-3279

2711-0044

Zapata Montoya, Natalia Andrea

Quiroz, Mayra Alejandra

López Muñoz, Johan Esteban

Patiño Toro, Orfa Nidia

Valencia Arias, Jackeline

TECNOLOGICO DE ANTIOQUIA INSTITUCION UNIVERSITARIA

10.53995/23463279.1166

10

2022-07-01

Colombia

adopción de tecnología

cambio tecnológico

experiencia del cliente

Internet de las Cosas

adopção de tecnologia

mudança tecnológica

experiência do cliente

Internet das Coisas

Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-CompartirIgual 4.0.

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spelling Tendencias en producción científica en el uso del Internet de las Cosas en servicios de restaurantes. Un enfoque bibliométrico
Trends in scientific production in the use of the Internet of Things in restaurant services. A bibliometric approach
Industria 4.0 e Internet de las Cosas (IoT) han revolucionado la forma de gestionar procesos en organizaciones, incluidos los restaurantes. El objetivo es identificar tendencias en producción científica en uso del IoT en servicios de restaurantes. Se realiza revisión de literatura en Scopus para construir indicadores de cantidad y estructura. Los resultados resaltan creciente investigación y difusión, particularmente en India, Estados Unidos, China y Emiratos Árabes, por diferentes autores e instituciones. Las tendencias investigativas se asocian con el uso, automatización y enrutamiento de dispositivos móviles inteligentes, interconexión mediada por IoT en ciudades inteligentes, utilización de datos procedentes de la Web, implementación de redes neuronales para generar recomendaciones, gestión de residuos, aprendizaje automático y la aplicación del IoT en servicios industriales. Se concluye que los beneficios se reflejan en mayor toma de decisiones y productividad, control de inventario, reducción de deshechos, ahorro de costos y mejora en experiencia del cliente. 
Industry 4.0 and the Internet of Things (IoT) have revolutionized the way processes are managed in organizations, including restaurants. The objective is to identify trends in scientific production in the use of IoT in restaurant services. A literature review was conducted in Scopus (107 records) to build quantity and structure indicators. The results highlight growing research anddissemination, particularly in India, United States, China and Arab Emirates, by different authors and institutions. The research trends are associated with the use, automation and routing of smart mobile devices, IoT-mediated interconnection in smart cities, use of data from the Web, application of neural networks to generaterecommendations, waste management and the application of IoT in industrial services. It is concluded that the benefits are reflected in improved decision making and productivity, inventory control, waste reduction, cost savings andimproved customer experience.
Zapata Montoya, Natalia Andrea
Quiroz, Mayra Alejandra
López Muñoz, Johan Esteban
Patiño Toro, Orfa Nidia
Valencia Arias, Jackeline
technology adoption
technology change
customer experience
internet of things
adopción de tecnología
cambio tecnológico
experiencia del cliente
Internet de las Cosas
adopção de tecnologia
mudança tecnológica
experiência do cliente
Internet das Coisas
10
17
Artículo de revista
Journal article
2022-07-01T00:00:00Z
2022-07-01T00:00:00Z
2022-07-01
application/pdf
text/xml
Tecnológico de Antioquia
Revista En-contexto
2346-3279
2711-0044
https://ojs.tdea.edu.co/index.php/encontexto/article/view/1166
10.53995/23463279.1166
https://doi.org/10.53995/23463279.1166
spa
http://creativecommons.org/licenses/by-nc-sa/4.0
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-CompartirIgual 4.0.
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title Tendencias en producción científica en el uso del Internet de las Cosas en servicios de restaurantes. Un enfoque bibliométrico
spellingShingle Tendencias en producción científica en el uso del Internet de las Cosas en servicios de restaurantes. Un enfoque bibliométrico
Zapata Montoya, Natalia Andrea
Quiroz, Mayra Alejandra
López Muñoz, Johan Esteban
Patiño Toro, Orfa Nidia
Valencia Arias, Jackeline
technology adoption
technology change
customer experience
internet of things
adopción de tecnología
cambio tecnológico
experiencia del cliente
Internet de las Cosas
adopção de tecnologia
mudança tecnológica
experiência do cliente
Internet das Coisas
title_short Tendencias en producción científica en el uso del Internet de las Cosas en servicios de restaurantes. Un enfoque bibliométrico
title_full Tendencias en producción científica en el uso del Internet de las Cosas en servicios de restaurantes. Un enfoque bibliométrico
title_fullStr Tendencias en producción científica en el uso del Internet de las Cosas en servicios de restaurantes. Un enfoque bibliométrico
title_full_unstemmed Tendencias en producción científica en el uso del Internet de las Cosas en servicios de restaurantes. Un enfoque bibliométrico
title_sort tendencias en producción científica en el uso del internet de las cosas en servicios de restaurantes. un enfoque bibliométrico
title_eng Trends in scientific production in the use of the Internet of Things in restaurant services. A bibliometric approach
description Industria 4.0 e Internet de las Cosas (IoT) han revolucionado la forma de gestionar procesos en organizaciones, incluidos los restaurantes. El objetivo es identificar tendencias en producción científica en uso del IoT en servicios de restaurantes. Se realiza revisión de literatura en Scopus para construir indicadores de cantidad y estructura. Los resultados resaltan creciente investigación y difusión, particularmente en India, Estados Unidos, China y Emiratos Árabes, por diferentes autores e instituciones. Las tendencias investigativas se asocian con el uso, automatización y enrutamiento de dispositivos móviles inteligentes, interconexión mediada por IoT en ciudades inteligentes, utilización de datos procedentes de la Web, implementación de redes neuronales para generar recomendaciones, gestión de residuos, aprendizaje automático y la aplicación del IoT en servicios industriales. Se concluye que los beneficios se reflejan en mayor toma de decisiones y productividad, control de inventario, reducción de deshechos, ahorro de costos y mejora en experiencia del cliente. 
description_eng Industry 4.0 and the Internet of Things (IoT) have revolutionized the way processes are managed in organizations, including restaurants. The objective is to identify trends in scientific production in the use of IoT in restaurant services. A literature review was conducted in Scopus (107 records) to build quantity and structure indicators. The results highlight growing research anddissemination, particularly in India, United States, China and Arab Emirates, by different authors and institutions. The research trends are associated with the use, automation and routing of smart mobile devices, IoT-mediated interconnection in smart cities, use of data from the Web, application of neural networks to generaterecommendations, waste management and the application of IoT in industrial services. It is concluded that the benefits are reflected in improved decision making and productivity, inventory control, waste reduction, cost savings andimproved customer experience.
author Zapata Montoya, Natalia Andrea
Quiroz, Mayra Alejandra
López Muñoz, Johan Esteban
Patiño Toro, Orfa Nidia
Valencia Arias, Jackeline
author_facet Zapata Montoya, Natalia Andrea
Quiroz, Mayra Alejandra
López Muñoz, Johan Esteban
Patiño Toro, Orfa Nidia
Valencia Arias, Jackeline
topic technology adoption
technology change
customer experience
internet of things
adopción de tecnología
cambio tecnológico
experiencia del cliente
Internet de las Cosas
adopção de tecnologia
mudança tecnológica
experiência do cliente
Internet das Coisas
topic_facet technology adoption
technology change
customer experience
internet of things
adopción de tecnología
cambio tecnológico
experiencia del cliente
Internet de las Cosas
adopção de tecnologia
mudança tecnológica
experiência do cliente
Internet das Coisas
topicspa_str_mv adopción de tecnología
cambio tecnológico
experiencia del cliente
Internet de las Cosas
adopção de tecnologia
mudança tecnológica
experiência do cliente
Internet das Coisas
citationvolume 10
citationissue 17
publisher Tecnológico de Antioquia
ispartofjournal Revista En-contexto
source https://ojs.tdea.edu.co/index.php/encontexto/article/view/1166
language spa
format Article
rights http://creativecommons.org/licenses/by-nc-sa/4.0
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-CompartirIgual 4.0.
info:eu-repo/semantics/openAccess
http://purl.org/coar/access_right/c_abf2
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