客如云找位app重上线,用经验拟合及娱乐化重造餐厅预订应用

Computer Era No.22020DOI:10.16644/33-1094/tp.2020.02.020基于协同过滤混合算法的餐饮推荐系统设计与实现*金强山，冯光(新疆理工学院信息工程系，新疆阿克苏843100)摘要：为了改善单一协同过滤算法在餐饮推荐系统中存在的“数据稀疏”问题，采用基于用户的协同过滤算法和基于物品的协同过滤算法相融合的方式，两种算法之间取长补短，设计餐饮推荐系统推荐引擎架构，实现基于协同过滤混合算法的餐饮推荐系统。

关键词：混合算法；协同过滤算法；餐饮推荐系统；个性化推荐中图分类号：TP39文献标识码：A文章编号：1006-8228(2020)02-74-03Research on catering recommender system based on hybrid collaborativefiltering algorithmJin Qiangshan ，Feng Guang(Department of Information Engineering,Xinjiang Institute of Technology,Aksu,Xijiang 843100,China)Abstract ：In order to improve the data sparsity of the single collaborative filtering algorithm in catering recommender system,the user-based collaborative filtering algorithm is combined with the commodity-based collaborative filtering algorithm,to design the recommendation engine architecture of the catering recommender system,and thereby implement the catering recommender system based on hybrid collaborative filtering algorithm.Key words ：hybrid algorithm ；collaborative filtering algorithm ；catering recommender system ；personalized recommendation收稿日期：2019-08-27*基金项目：新疆理工学院2017大学生创新训练重点项目（2017年度校内项目）作者简介：金强山（1990-），男，甘肃金昌人，硕士学位，讲师，主要研究方向：机器学习与数据挖掘。

【O2O研究所】2014年度十大“小而美”的O2O经典案例2014年移动互联网取得大发展，也是O2O蓬勃兴起并逐渐成型的一年，O2O 领域“群魔乱舞”：融资接连不断，新创企业粉墨登场。

接下来就为你盘点一下2014年十大“小而美”的O2O经典案例。

【案例一】阿姨帮：一个男人带领一帮阿姨“自我颠覆”(家政O2O)案件简介：阿姨帮是一款基于LBS的家政O2O应用，是类Uber、Homejoy式的垂直平台，力图作为制定服务标准的渠道连接起海量的阿姨和消费者，定位做成全品类家政服务。

创始人万勇曾在中国雅虎、搜狗、360任职，一直从事浏览器相关的研发工作。

与目前其业务涉及日常保洁、大扫除、新居开荒、衣物干洗、鞋具洗护等，用户可以通过阿姨帮APP或者直接登录阿姨帮进行“阿姨”预约。

与国内其他家政服务O2O公司的普遍做法不同，阿姨帮对小时工采取统一聘任和管理的制度，区别于“中介”的角色，对阿姨进行培训、服务评价的系统管理。

这一“重模式”保障服务质量之余，无疑增添其运作成本和难度，为实现盈利预留更多不稳定因素。

分析师点评：对此中国电子商务研究中心助理分析师沈云云认为，家政O2O行业看似市场纷争才起，实则在资本强势进驻的鼓舞下，正酝酿着新型家政消费习惯、市场及资本格局的全面形成。

对于家政O2O这块“香饽饽”，很多大平台也不甘落后，但阿姨帮有的是更加接地气的服务和更加精细的业务。

【案例二】叫个鸭子：满足你对鸭子的一切幻想(餐饮O2O)案例简介：2014年3月，曲博跟他小伙伴开始筹备“叫个鸭子”，5月开始试运行。

7月，“叫个鸭子”估值5000万，7月底完成了600万的天使轮融资。

据中国电子商务研究中心()监测数据显示，8月12日，微信“叫个鸭子”个人号用户好友超过5000人，回单率达60%，日订单量过百，按单飞套145元、双飞套288元的价格，单日流水约两万元。

以自制秘方烹制的鸭子为主打产品，鸭子周边美食为增值产品，目前仅覆盖北京。

关于点餐小程序的文献综述英文回答：Literature Review on Food Ordering Mobile Applications.Food ordering mobile applications have become increasingly popular in recent years, offering convenience and efficiency to customers. These applications allow users to browse restaurant menus, place orders, and pay for their food online or through their mobile devices. The global food ordering app market is expected to reach a value of USD 243.27 billion by 2027, growing at a CAGR of 11.2% from 2022 to 2027.Numerous studies have examined various aspects of food ordering mobile applications, including their impact on consumer behavior, restaurant operations, and the food delivery industry.Consumer Behavior.Research suggests that food ordering apps positively influence consumer behavior by making it easier and more convenient for customers to order food. Studies have shown that these applications increase order frequency, reduce waiting time, and enhance overall customer satisfaction. Additionally, food ordering apps allow customers to explore a wider variety of restaurants and cuisines, leading to increased spending.Restaurant Operations.From a restaurant perspective, food ordering apps provide several benefits. They streamline the ordering process, reduce labor costs, and improve efficiency. By automating order taking and payment processing, restaurants can free up staff to focus on other tasks, such as preparing food and providing excellent customer service. Moreover, food ordering apps can provide valuable insights into customer preferences and ordering patterns, enabling restaurants to optimize their menus and operations.Food Delivery Industry.The rise of food ordering apps has significantly impacted the food delivery industry. These apps have led to an increase in demand for food delivery services,benefiting both delivery companies and restaurants. By partnering with food ordering apps, restaurants can expand their reach to a wider customer base and increase their sales. Delivery companies, on the other hand, benefit from increased order volume and revenue.中文回答：点餐小程序的文献综述。

Technology at the dinner table: Ordering food onlinethrough mobile apps1.IntroductionIn the early 2000, the application of third generation (3G) mobile communication technologies triggered mobile commerce development across the world. Subsequently, the switch from feature phones to smart phones begun and the adoption of smart phones were embraced globally. According to E-Marketer (2014), there will be more than three billion Smartphone users, or one-quarter of the global population, by 2020. In India, the e-commerce market is expected to grow to US$ 188 billion by 2015 due to the rise in Smartphone penetration and the launch of 4G networks along with increasing consumer wealth. According to Statistica (2017, Dec 21), Smartphone penetration in India reached 32% as of Nov 2017.A unique trend which has picked up with the introduction of smart phones is the mobile apps. In simple words, a mobile app is a software application developed specifically for use on small, wireless computing devices, such as smart phones and tablets, rather than desktop or laptop computers. The rapid adoption of smart phones and subsequent development of mobile applications ( "app” or “apps” hereafter) have been changing the ways in which customers interact with a brand. The rapid growth of mobile technologies comes with the proliferation of various types of apps. Over 6 billion apps have been downloaded in India (Statistics 2017, Dec 21) and account for more than 50% of time spent on digital media (Lipsman, 2014, June 25), suggesting that apps have deeply penetrated into the daily lives of Smartphone users. Today, everything can be practically purchased online, from daily grocery to flight or hotel bookings, ordering food or even buying a house. In India, online shoppers among internet users have increased from merely 0.1 million in 2006 to around I(X) million in 2017, showing a growth of 900% (Kearney, 2016). This rapid growth raises interest in academia and turns e-commerce into an attractive field of research. Mobile apps provide an effective channel for companies to connect with their customers (Ostdick, 2016). Actually, the mobile platform has fundamentally revolutionized the manner in which companies maintain customer relations by creating the unique, novel, andpersonalized experience (Lai, 2015; Ostdick, 2016).Within the e-commerce space in India, trend of food start-ups has been catching the spotlight and India seems to be having a growing appetite for such start-ups. Till date, the most common form of delivery has been the traditional model in which the consumer calls up the restaurant, orders food and then waits for the restaurant to bring the food. However, with the rise of digital technology, the market is being redefined. Customers are using mobile apps or websites to identify all the nearby restaurants, scan through the menu and select the cuisine they intent to eat and order the food with the click of a button or tap of a finger. Consumers accustomed to online shopping through apps or websites with maximum convenience and transparency, expect the same experience when it comes to online food ordering. India,s online food delivery market, comprising of aggregators and internet kitchens, grew at 150 per cent in 2016 with an estimated GMV of USD 300 million.Companies have welcomed mobile apps as an additional communication channel to attract new customers and increase brand loyalty among existing ones (Wang et al., 2015). They have realized that customers use a variety of app features to perform diverse tasks such as searching, sharing, purchasing and browsing. Therefore, companies have started to use apps to increase brand awareness and enhance brand experience, resulting in higher sales (Zhou, 2014). Organizations in today,s time especially in the e-commerce business have either a website, mobile app or both, to give its customers accessibility to their products and services. There are plenty of attributes for a mobile app or website, which influences a consumer's purchase intention. These attributes can be on the softer aspects, such as visual appeal or navigation experience or towards technicalities such as smart filter options, payment gateways or real time tracking. Despite the growing interest in apps and their potential marketing impact, there is a dearth of research on the use of mobile apps as a persuasive communication channel for ordering food online and identifying the mobile app attributes for final conversion. The vast majority of the prior literature surrounding the intersection of consumers and mobile apps has focused primarily on consumers' initial acceptance or adoption of the technology. For example, researchers have previouslyused established frameworks such as the Technology Acceptance Model (Davis, 1989) to identify what factors lead consumers to initially begin using a particular type of technology (Mallat et al., 2009; Nysveen et al., 2005). Most of the modest research on mobile apps, specifically, also centers around antecedents of consumers, initial app adoption (Peng et al., 2014; Taylor and Levin, 2014; Verhoef et al., 2015).It is critical to note here, however, that many of today's modem consumers have already adopted and are currently using mobile apps (Taylor and Levin, 2014; comScore, 2015; Sanakulov and Karjaluoto, 2015). Therefore, we aim to differentiate our research from prior work, in part, by moving beyond drivers of initial app adoption. Our goal is to instead explore consumers' actual app usage, as well as; and analyze the association between mobile app attributes and final conversion (i.e., placing an online order). This paper addresses such shortcomings and examines the mobile app attributes and analyze customer rating for these attributes for online food aggregators. It examines the empirical association between mobile app attributes and online conversion rates. This paper offers two substantive contributions. First, by linking mobile app attributes with their actual conversion, this study provides quantified evidence that shows how attributes of a mobile app impacts customers* purchase. Second, it discusses the mechanisms for how an online food aggregator leads to an increase in customer usage, using the concept of mobile attributes. By applying these concepts to mobile apps, this study expands our understanding of how the use of interactive technology influences purchase behavior. Given the issues of using selfreported measures of mobile phone use (Boase and Ling, 2013) and purchase intentions (vanNoort et al., 2012), our study adds to the mobile marketing literature by incorporating behavioral measures of app use and purchase histories.To explore the role of mobile app in consumer engagement, the current study developed and empirically tested a model to examine how mobile app attributes of online food aggregators influence the purchase decision of a consumer and subsequently lead to conversion. The study focuses on four key attributes - visual, navigational, information and collaboration design and identifies their effect on final conversion i.e., when a customer places an order with a food aggregator and makes thepayment either online or on delivery.Three of the constructs i.e., visual, navigational and information have been adapted from previous studies whereas the fourth construct, collaboration is a result of the pre study conducted. Collaboration basically refers to alliances between multiple e- commerce players in order to increase leads and make higher sales. A classical example of collaboration is online food aggregators and Paytm in India. Paytm is an online wallet organization and has a tie up with Zomato (OTA,s). When an individual orders food through Zomato and uses Paytm as the payment mode, a cashback of 10 - 15% is provided on the final bill. As a result, the customer pays through Paytm and saves 10 - 15%. Now, with this collaboration, the customer saves money, food is ordered through Zomato and Paytm app is being installed and used by users, thus going cashless. This partnership between Zomato and Paytm is termed as Collaboration as the two organizations, collaborate together in serving the customer and increasing their sales. Similarly, there are other e-commerce players such as Uber (Online Taxi Service) which also collaborate with online food aggregators and results in higher sales. Collaboration attribute was found to be the most important attributes, when a customer places an order online as compared to the other attributes. The positive relationship between collaboration and conversion asserts that consumers are driven by offers and discounts, provided by online retailers. Other attributes like visual, information and navigation design also had a positive relation with conversion and influences a customer while choosing between various online food aggregators while ordering food, online. Information design was found to be the next most important attribute resulting in conversion. We found that in addition to collaboration and information design, navigational design also significantly affects conversion. Navigational design refers to the transition for a customer from one page to another. Our study revealed that visual design also has a positive effect on the conversion. Though visual design has the least effect on conversion, but the aesthetics are always important while designing a mobile app. Overall, the study identifies the most important mobile app attributes while choosing a particular online food aggregator and how does it influence the conversion for a particular online food aggregator (OFA) in India.2. Literature review and hypothesis developmentA number of studies have examined the adoption of mobile commerce, or m- commerce generally defined as the use of wireless device such as smart phones to conduct electronic business transactions (Ting-Peng and Chih-Ping, 2004; Chiang and Li, 2014). These studies were based on some of the widely accepted technology acceptance models such as the theory of reasoned action (Ajzen, 1991), technology acceptance model (Davis, 1986), unified theory of acceptance and use of technology (Venkatesh, 2003). Rao and Troshnai (2007) developed a model of adoption intentions based on perceived usefulness and perceived ease of use. Maity (2010) extracted TAM- reiated factors, i.e., perceived usefulness and ease of use, as well as subjective norms, behavioral controls, self-efficacy and the role of alternate channels from qualitative data on m-commerce usage. Whereas, Ktoridou et al. (2008) proposed that adoption of m- commerce is influenced by a combination of cultural and technological factors, and Lee and Lee (2010) suggested that gender and ethnicity could play a role in m-commerce adoption. These studies examined the antecedents of technology use without considering whether the adoption of m-commerce actually led to any conversion, i.e., actual purchase. We found that field studies typically used instruments that evolved from website usability, much like website usability before it evolved from software usability (Venkatesh and Ramesh 2006).Very limited study examines the consumer's interest in the attributes of mobile apps and whether the attributes influences the purchase decision of a consumer and eventually results in a conversion. Some of the relevant research suggests that mobile app attributes are critical external stimuli triggering individual's internal cognitions and emotions (Chou and Conley, 2009; Lee et al., 2011; Peters et al., 2016). Lee et al. (2011) assert that three domains of technology product attribute trigger approach-avoidance behavior: product appearance (visual appeal), product performance (usefulness, ease of use, navigation, and innovativeness of technology) and product communicative power (self-expression, information). What makes a mobile app powerful is its interactive nature that allows users to experience the brand through the mobile app attributes.(Bellman et al., 2011; Calder and Malthouse, 2008; MoIlen and Wilson, 2010; Yadav and Varadarajan, 2005). According to Peters et al. (2016), mobile app attributes cause certain psychological reactions based on the visual and information attributes of a mobile app. Kim et al. (2010) identified UI attractiveness such as visual and navigation designs as important attributes which enables users to use a particular mobile app. In case of mobile app of food aggregator, information such as digital menu, customer reviews, images of restaurant and food, coordinates of restaurants, contact details of restaurant etc are part of the infonnation design.中文翻译餐桌上的科技:通过移动应用在线订餐1.介绍2000年初，第三代移动通信技术的应用触发了全球移动商务的发展。

1.1如何实现梦想 (2)1.2如何进行非常规自我实现 (2)1.3执行力的重要性 (3)1.4如何鼓励创新 (4)1.5创业创新执行力课程的目的 (5)1.6与学生关于梦想实现的互动 (5)1.7 对学生关于梦想实现的解答 (6)1.8课程教学方法的简介 (6)1.9事件营销案例的解析 (7)1.10关于公益组织的营销思路 (8)1.11如何在实践中挖掘自身潜能 (9)1.12师生公益项目的实际案例 (10)1.13学生对公益项目的进程总结 (11)1.14谷歌开发社区团队的案例 (11)1.15谷歌移动软件的原理介绍 (12)1.16谷歌移动硬件的实例展示 (13)1.17激光雕刻机的原理及展示 (13)1.18创客运动及相关案例分析 (14)1.19软硬件结合的电子产品案例 (15)1.20微博营销学的案例 (16)1.21案例解析如何提高执行力 (18)1.22营销策略的案例解析 (18)1.23传播节点与营销策略 (19)1.24互联网的源变 (19)1.25创新与思维的关系 (20)1.26如何学会创新 (21)1.27互联网创新创业的案例 (22)1.28 open board的案例展示 (23)1.29 open board的现状 (23)1.30“极创48小时”现场 (24)1.31提问与创作空间介绍 (25)1.32 APDUINO产品的展示 (26)1.1如何实现梦想1【判断题】胡润榜被广泛认为是追踪记录中国艺术家群体变化的权威机构。

(X)2【判断题】被广泛认为是追踪记录中国艺术家群体变化的权威机构是胡润榜。

(X)3【判断题】实际上要创造伟大的企业,就是要创造伟大的企业家。

(√)4【判断题】学历和创业有正相关关系。

(X)1.2如何进行非常规自我实现1【单选题】将整合网上海量信息作为自己远大目标的企业是(C)A、苹果B、百度C、谷歌D、阿里巴巴2【单选题】美国通用电器的创始人是(A)A、爱迪生B、洛克菲勒C、福特D、爱因斯坦3【单选题】哪个企业将整合网上海量信息作为自己远大目标?(B)A、百度B、谷歌C、阿里巴巴D、苹果4【单选题】下面哪个人是美国通用电器的创始人?(D)A、洛克菲勒B、福特C、爱因斯坦D、爱迪生5【判断题】谷歌的创始人是兄弟俩。

广东2022年10月高等教育自学考试商务管理综合应用【课程代码】11749—、案例分析题：本题100分。

背景介绍海鲜码头餐厅是由徐先生与陈先生作为大股东联合其他几位生意伙伴成立的企业，经营模式为合伙经营。

餐厅位于狮山镇的商业中心的核心地段，周边配套措施非常的完善，现在该餐厅主要供应传统的中餐与中等价位的日本料理。

该餐厅在日常的经营中，主要由徐先生负责打理。

厨房的厨师团队管理则由厨师出身的陈先生负责管理。

餐厅的楼面管理由另一位生意伙伴张女士负责，张女士是一名出色的楼面管理经理，她原是狮山镇一家著名酒楼的楼面经理，从事餐饮业已经有15年之久，这一次也是以合伙人的身份加盟海鲜码头餐厅。

海鲜码头餐厅营业时间是中午与晚上，主打传统中餐中的平价海鲜、湘菜与粤菜及日本料理。

由于菜品质量保证，价格非常实惠，自开业以来，生意火爆出乎意料，前来就餐的顾客非常多，在餐厅的大堂门口排起长队。

餐厅大堂的餐位，一般要提前一天订位才可以避免排队，而包房的预订更加的火爆，需要提前两天。

餐厅开业至今，品质如一，所有的菜式都是现点现炒。

在海鲜码头就餐的食客基本都需要在点菜后等待一段时间。

食客们都明白，想吃到品质上乘的菜品，付出一定的代价是正常的，他们都愿意接受这个不足之处，回头客在海鲜码头的所有顾客中所占的比例非常高。

海鲜码头餐厅的经营面积2000平方米，分为三层楼。

全部开放时，坐满大概有600人左右。

开业至今，餐厅全天候开放的只有一楼大堂与三楼的包房，二楼的宴会厅只有大型宴席或一些公司在餐厅举办年会时开放，二楼宴会厅要提前两个星期预订。

海鲜码头餐厅的粵菜厨师团队与日本料理的厨师团队来自佛山市顺德，湘菜的厨师团队则来自佛山市一个著名的湘菜酒楼——竣福酒楼，整个厨师班跳槽而来，川菜的主厨来自四川。

这些不同的厨师团队的协调管理是陈先生负责，其他的员工基本是2013年开张到现在就一直在餐厅里工作的老员工。

另外一些则是应季节性需要（如在旅游旺季和春节期间）招聘的临时工。

俏不起来的俏江南APP作者：田鹏飞来源：《商周刊》2014年第02期去年年中俏江南联合中国烹饪协会举行新闻发布会，宣布俏江南将借助020闭环打造完整的订餐、订座系统。

他们希望在不久的将来俏江南可以一个新的电子商务营销模式全面上线。

半年过去，俏江南的电子商务模式进展如何？细心的网友们发现，俏江南在苹果客户端的APP已经停止更新有很长一段时间了。

笔者特意下载了一个俏江南APP客户端，果不其然地发现新用户的注册时，系统会反馈给你一个“系统正忙”。

对于有点虎头蛇尾的APP客户端，俏江南有自己的理由。

俏江南高级市场总监赵锡刚曾公开表示，APP的效果有限，虽然投入了巨资，也在一些知名企业挖了人才进来，可实际真正没有多少人会愿意单独下载一款餐厅的APP。

但实际上，投入的巨资和顶尖人才的加入，实在是没有通过APP展现出来。

俏江南的APP主界面里，分了“餐厅预订”、“活动信息”、“个人中心”三个板块，板块的设计套用了三张店面装修的照片，除了显得高端大气上档次之外，没有很好地与用户产生交互——第一张是空空的座椅，第二张是空空的餐桌，第三张是空空的房间。

做网站和网页设计的都知道有个网络术语叫“User-Friendly”，最早是说如果一台计算机能让一个不懂计算机的人容易学会操作，则用户就称这台计算机是“User-Friendly”或“Friendly”。

现在，一个“用户友好”的程序或者APP还包括页面设计和布局、色彩搭配以及功能设置。

许多APP的开发者来来回回地升级APP，目的就是要不断提升APP与用户的友好交互。

而俏江南的APP在这方面显然是落后了许多许多，“高大上”的板块设计没有很好地与板块内容联系起来，并且里面所提供的信息也都是一些相关的使用条款和活动规则。

一句话，从俏江南的APP上，看不到任何亮点，没有让人觉得心动的活动，功能上也不如打电话去订餐方便。

纯粹为了APP而做的APP。

还有评论人士指出，俏江南要想推广APP并通过客户端来获得新用户、黏住老用户，这样的模式需要长期投入，而相较于大众点评这样的APP，一款独立的餐厅APP并没有长期使用的需求。

酒店如何利用携程点评新规实现「弯道超车」？携程7月的点评新规，无疑是一场浅表地震般的打击：某些品牌酒店的“前厅经理”职责估计要调整了，横行多年的“差评处理SOP”要退隐江湖了...无法删差评会给部分酒店带来短期阵痛，但对于信息高度透明化的今天，这条规则也是顺应大势所趋。

过去那些靠删差评来维持“口碑”的酒店会落后，而真正踏实做服务的伙伴，反而有机会借这次点评新规，实现弯道超车。

酒店今天的工作方向在哪儿，我认为下面这3条定律可提供指导：关键时刻、峰终定律、期望值管理。

Part.1MOT关键时刻1、做好关键时刻的服务关键时刻（Moments of Truth，简称MOT），该理论是由北欧航空公司前总裁詹·卡尔森在1981年提出，它是指客户与企业的各种资源发生接触的那一刻，这个时刻决定了企业未来的成败。

在与每一位客人的接触中，包含着无数个MOT，如果每一个MOT都是正面的、满意的、愉悦的，那么客人就会更加忠诚，为酒店带来源源不断的利润。

放在酒店行业，关键时刻是指酒店与客人接触的关键服务瞬间或环节，酒店管理者要重视这些对客服务环节、对客接触瞬间，才能植入好评的基因、杜绝差评的隐患。

在2017年《中国中端酒店投资报告》中，就介绍某连锁品牌酒店，为了让客人感受到超预期的服务，精心设计出12个节点，包括：-预订-走进大堂的第一面-到房间的第一眼-用户向酒店咨询的第一刻-吃早餐的那一刻-用户在酒店等人或者等车，需要有个地方待一下的那一刻-用户在中午或晚上想吃夜宵的那一刻-用户离店的那一刻-离店之后用户点评的那一刻-第二次想起酒店的那一刻-用户要跟朋友推荐和介绍的那一刻-用户第二次预订的那一刻该酒店的服务正是基于这12个节点进行细化和优化，来为客人打造惊喜的体验，制造难忘的瞬间。

2、扼杀关键时刻中的差评因子当然，许多普通的酒店，很难像这家酒店一样，投入大量的人力物力去打磨服务。

所以，我们还要利用这些关键时刻，扼杀其中隐藏的差评因子。

2019年8月下半月刊基于菲住布渴模式的智慧酒店发展研究付　菡在物联网、大数据技术快速发展的背景下，酒店智慧化建设与管理已成为当前酒店行业发展的趋势。

智慧酒店在带给顾客新奇科技体验感的同时，对酒店的经营者和酒店行业从业人员也提出了新的要求。

在新环境下，如何建设、管理、发展智慧酒店是每一个酒店人不得不面对的问题。

本文以菲住布渴酒店为切入点，对未来智慧酒店的发展趋势进行分析。

引言随着人工智能（Artificial Intelligence，AI）、物联网和大数据技术的蓬勃发展，科技带来的改变已经渗入各行各业。

作为服务业的重要组成部分，酒店业时刻关注着如何通过新兴技术增加顾客消费体验，提高顾客满意度，节约运营成本。

自2010年杭州黄龙饭店携手IBM投资约10亿元建成全国首家智慧酒店后，华住酒店集团、首旅如家酒店集团等也先后加入了智慧酒店建设的队列。

2013年2月，国家旅游局发布《饭店智慧化建设与服务指南》，给出了酒店智能化建设与服务的指导及建议，并指出智慧酒店是整合了现代计算机技术、通信技术、控制技术等，致力于提供优质服务体验、降低人力与能耗成本，通过智能化设施、提高信息化体验、营造人本化环境，形成一个投资合理、安全节能、高效舒适的新一代酒店。

在新环境下，不少酒店已在智慧酒店的道路上进行了多方位的探索和尝试，2018年10月，阿里巴巴集团旗下飞猪在其官方微信公众号上发布，凝合阿里巴巴集团科研成果，筹备两年的“未来酒店”Flyzoo Hotel正式开业，定价1399元/间夜起。

这家中文名为“菲住布渴”的酒店自开业前起，受到了来自多方媒体的关注。

酒店从预定到离店均由顾客在手机APP上自主操作或由机器人协助完成，客房送餐可完全由机器人代劳，酒店自带的餐厅也可实现无人点餐及“扫脸支付”。

一、菲住布渴酒店简介位于杭州阿里巴巴西溪园区东门亲橙里商业区的菲住布渴酒店，是全球第一家支持全场景人脸识别的酒店，拥有290间客房，共十种房型。