Non-Contact Service Robot Development in Fast-Food Restaurants
نویسندگان
چکیده
Given the prospect of low birth rate and aging population among developed countries, which further resulted in shortage workforces, service robots have been gradually applied to real-life from past academic research. This paper introduces development a robot that is designed for food fast-food restaurants with innovative improvement mapping, localization, navigation. Moreover, this research took initiative integrating 3D point cloud map 2D occupancy grid (OGM) order build PC-OGM. In another word, using sensory fusion method allows adapt more complicated environment as well enhance its positioning. terms navigation function, adaptive motion controller refined so could navigate through narrow aisles smoothly. Finally, friendly contact-free were evaluated at gain feedback diners waiters. Their was broken down into 3 categories, availability, reliability, satisfaction, analysis. As COVID-19 assails world, we also look future possibilities deployment keep surface free virus.
منابع مشابه
Occupational contact dermatitis caused by sodium cocoamphopropionate in a liquid soap used in fast-food restaurants.
We report here 2 cases of occupational contact dermatitis aggrevated by contact allergy to sodium cocoamphopropionate, a surfactant present in the disinfectant soap used at the workplace. The patients worked in fast-food restaurants of multinational chains, where hygiene routines require very frequent hand washing. To the best of our knowledge, these are the first cases of contact allergy to so...
متن کاملAnalyzing Factors to Improve Service Quality of Local Specialties Restaurants: a Comparison with Fast Food Restaurants in Southern Vietnam
The top fast food restaurant brands like KFC and MacDonald’s have gone global and demonstrated their successful business strategies through providing quick-service and convenience for customers. Meanwhile, local specialty food has recently emerged as a phenomenon attracting customers’ attention on traditional value of ethnic food culture. The purpose of this study is to conduct a regional surve...
متن کاملQuality Assessments of the Fried Oils in Fast Food Restaurants of Yazd, Iran
Background: Oils and fats are among the important constituents of foods. Lipid oxidation can cause changes in taste, flavor, smell, color, texture, and nutritional value of the foods. Deep-fat frying (temperatures of 150 to 200 °C) leads to a series of chemical and physical reactions, so that the oil is oxidized, polymerized, and hydrolyzed. Methods: In a current descriptive cross-sectional stu...
متن کاملDo adolescents who live or go to school near fast-food restaurants eat more frequently from fast-food restaurants?
This population-based study examined whether residential or school neighborhood access to fast food restaurants is related to adolescents' eating frequency of fast food. A classroom-based survey of racially/ethnically diverse adolescents (n=2724) in 20 secondary schools in Minneapolis/St. Paul, Minnesota was used to assess eating frequency at five types of fast food restaurants. Black, Hispanic...
متن کاملSodium levels in Canadian fast-food and sit-down restaurants.
OBJECTIVE To evaluate the sodium levels in Canadian restaurant and fast-food chain menu items. METHODS Nutrition information was collected from the websites of major sit-down (n=20) and fast-food (n=65) restaurants across Canada in 2010 and a database was constructed. Four thousand and forty-four meal items, baked goods, side dishes and children's items were analyzed. Sodium levels were compa...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: IEEE Access
سال: 2022
ISSN: ['2169-3536']
DOI: https://doi.org/10.1109/access.2022.3155661