Publications Database

Welcome to the new Schulich Peer-Reviewed Publication Database!

The database is currently in beta-testing and will be updated with more features as time goes on. In the meantime, stakeholders are free to explore our faculty’s numerous works. The left-hand panel affords the ability to search by the following:

  • Faculty Member’s Name;
  • Area of Expertise;
  • Whether the Publication is Open-Access (free for public download);
  • Journal Name; and
  • Date Range.

At present, the database covers publications from 2012 to 2020, but will extend further back in the future. In addition to listing publications, the database includes two types of impact metrics: Altmetrics and Plum. The database will be updated annually with most recent publications from our faculty.

If you have any questions or input, please don’t hesitate to get in touch.

 

Search Results

Lindsay McShane, Nükhet Taylor, Theodore J. Noseworthy, Ethan Pancer, and Matthew Philp (2026). "How Humanoid Robots Influence Consumer Preferences in the Foodservice Industry", Appetite, 220(1), 108429.

Open Access Download

Keywords
Abstract Companies in the foodservice industry are investing heavily into robots, attracted by gains in efficiency and lower labor costs. The appearance of these robots varies significantly. Some companies are investing in generalized robots that mimic the human form, while others are looking into specialized robots that look nothing like a human. This distinction in form may seem trivial when it comes to large-scale manufacturing, but it might be quite relevant to consumers when it comes to replacing vulnerable populations, such as the ones employed in food service. To that end, we investigate whether and how humanoid versus non-humanoid robots impacts consumer patronage and restaurant evaluations in a food service context across two online studies. Study 1 (N = 303, Mage = 34.9 years) shows that consumers evaluate restaurants less favorably when robots prepare food instead of humans and that this reaction is stronger when the robot has the humanoid form. Study 2 (N = 307, Mage = 39.6 years) explores the underlying cause and reveals that robots with humanoid form generate a stronger inference that they are adopted with the intent to replace human workers, which in turn reduces the perceived morality of the restaurant. Together, these findings reveal the moral inferences that consumers make about robotic labor in foodservice and offer actionable insights for restaurateurs who are considering the transition towards automation.

Carlos Flavián, Russell W. Belk, Daniel Belanche, Luis V. Casaló (2024). "Automated Social Presence in AI: Avoiding Consumer Psychological Tensions to Improve Service Value", Journal of Business Research, 175, 114545.

Open Access Download

Keywords
Abstract Consumers are increasingly embracing robots and AI. This has led them to suffer psychological tensions in their AI experiences (e.g., data capture, classification, delegation and social experiences). This exploratory research proposes that AI with higher perceived automated presence (sense of being with another being) alleviates psychological tensions. This in turn leads to consumer perceptions of higher functional and social value and higher future use intention. A study into service robots (n = 331) supported the proposal that consumers’ perceptions of greater automated social presence in service robots makes them feel understood rather than misunderstood, empowered rather than replaced and connected rather than alienated, which increases their functional and social value perceptions and intention to use robots in the future. The impact of automated social presence on social experience is higher for consumers with a higher need for social interaction. This research lends weight to some theoretical proposals made in previous literature that were, at that point, empirically unexplored.