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

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Natalia Andrea Zapata Montoya
Mayra Alejandra Quiroz
Johan Esteban López Muñoz
Orfa Nidia Patiño Toro
Jackeline Valencia Arias

Resumen

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, 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.

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