Please use this identifier to cite or link to this item: https://ir.swu.ac.th/jspui/handle/123456789/29397
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dc.contributor.authorGrerkiat K.
dc.contributor.authorRattawut V.
dc.contributor.otherSrinakharinwirot University
dc.date.accessioned2023-11-15T02:08:32Z-
dc.date.available2023-11-15T02:08:32Z-
dc.date.issued2023
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85164290831&doi=10.1109%2fICBIR57571.2023.10147577&partnerID=40&md5=6d36000ab21cc8a16478772947fae100
dc.identifier.urihttps://ir.swu.ac.th/jspui/handle/123456789/29397-
dc.description.abstractThis study aims to examine the valence, arousal, and dominance associated with a participant's affective response to different waiter robots. We used a Self-Assessment Manikin (SAM) to assess emotional responses to these issues. SAM consists of a set of three pictorial scales, each representing a different affective dimension: valence, arousal, and dominance. In this study, SAM uses a pictorial representation of a human to evaluate the four types of waiter robots. The experiments were carried out through a questionnaire using Google Forms. Participants were shown video clips of four different types of waiter robots and then assessed to rate them using the SAM scale. The type 3 waiter robots were found that have the highest emotional responses across all three dimensions because they sounded interactive and user-friendly. Waiter robots can provide a sense of novelty and excitement for customers, which can create a positive emotional response. They can provide a unique and memorable customer experience, enhancing the overall dining experience. The results of this experiment will be helpful in the development of robots for service applications. © 2023 IEEE.
dc.publisherInstitute of Electrical and Electronics Engineers Inc.
dc.subjectEmotional Responses
dc.subjectHuman-Robot interaction
dc.subjectSelf-Assessment Manikin
dc.subjectService Robot
dc.titleApplying Self-Assessment Manikin (SAM) to Evaluate the Emotional Responses to the Service Robot Feature
dc.typeConference paper
dc.rights.holderScopus
dc.identifier.bibliograpycitation2023 8th International Conference on Business and Industrial Research, ICBIR 2023 - Proceedings. Vol , No. (2023), p.568-572
dc.identifier.doi10.1109/ICBIR57571.2023.10147577
Appears in Collections:Scopus 2023

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