Purpose

This study aims to examine the effect of restaurant employees’ challenge-hindrance appraisals toward smart technology, artificial intelligence, robotics and algorithms (STARA) awareness on individual competitive productivity (ICP) and explore the mediating roles of employees’ work engagement and organizational commitment on the relationship between challenge-hindrance appraisals and ICP.

Design/methodology/approach

Data were collected through an online survey. One hundred and ninety employees who worked at full-time and non-management positions in the USA quick-service restaurants participated. Partial least squares structural equation modeling was used for the data analysis.

Findings

The study identified that restaurant employees’ challenge appraisals toward STARA awareness positively influenced ICP. This relationship is positively mediated by employees’ work engagement.

Practical implications

This study makes practical contributions to human resource practices in restaurants. Employees’ challenge appraisals toward STARA awareness transmit the job insecurity stressor to a higher level of ICP. Restaurant managers should provide employees with adequate resources and support for non-management employees’ professional competency growth. Quick-service restaurants can enjoy a competitive advantage in the market by enhancing employees’ CP.

Originality/value

This study enriches the literature on the CP model, cognitive appraisal theory and person-environment fit theory. The study investigated employees’ challenge and hindrance appraisals toward emerging STARA awareness and emphasized their distinct characteristics to drive ICP in the quick-service restaurant sector.

中文翻译：

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员工对STARA意识和竞争生产力的挑战-阻碍评估：一个微观层面的案例

目的

本研究旨在检验餐厅员工对智能技术、人工智能、机器人和算法 (STARA) 意识的挑战-阻碍评估对个人竞争生产力 (ICP) 意识的影响，并探讨员工工作投入和组织承诺对个人竞争力的影响。挑战障碍评估与ICP之间的关系。

设计/方法/方法

数据是通过在线调查收集的。190 名在美国快餐店担任全职和非管理职位的员工参加了此次培训。偏最小二乘结构方程模型用于数据分析。

发现

该研究发现，餐厅员工对 STARA 意识的挑战评估对 ICP 产生了积极影响。这种关系受到员工工作投入的积极调节。

实际影响

这项研究对餐馆的人力资源实践做出了实际贡献。员工对 STARA 意识的挑战评估将工作不安全压力源传递给更高级别的 ICP。餐厅经理应为员工提供足够的资源和支持，以促进非管理层员工的专业能力成长。快餐店可以通过提升员工的CP来获得市场竞争优势。

原创性/价值

本研究丰富了关于CP模型、认知评价理论和人-环境匹配理论的文献。该研究调查了员工对新兴 STARA 意识的挑战和障碍评估，并强调了他们在快餐店领域推动 ICP 的独特特征。