NON-STUDENT EMPLOYEES Mean [1=Least important; 7=Most important] Need for employees with technical skills to help when technology issues arise Work in an environment where interactions with customers in enhanced by technology Work in an environment where a shortage f labor is solved by using the latest technologies Work in an environment where interactions with customers is replaced by technology Work in an environment without the latest technologies than one that heavily relies on technology 5.04 5.02 4.09 3.76 3.72 The perception regarding the latest technology availability and use in university foodservices is as follows. Participants strongly agree (mean of 5.04) that more employees with technical skills are needed to address technology issues. There is also strong agreement (5.02) that technology enhances customer interactions. A moderate level of agreement (4.09) is shown for the preference to use the latest technologies to solve labor shortages. Participants are relatively neutral or slightly positive about working in an environment without the latest technologies (3.72) and where technology does not replace their interaction with the customer (3.76). Mean [1=Least important; 7=Most important] Can provide good hospitality even with increased automation Work in an environment with more interactions with customers Feel valued working in an environment where their work uses the latest technologies Feel happier working in an environment where their work uses the latest technologies Feel replaced working in an environment where their work uses the latest technologies 5.55 4.7 4.7 4.68 4.26 Continuing with perceptions of the latest technology availability and use in university foodservices, responses indicate a strong preference for working environments where personal interaction with customers (mean of 4.70) and the use of the latest technology (4.70) are prevalent. Happiness linked to technological engagement is high (4.68), though there is a modest concern about being replaced by technology (4.26). Nonetheless, there is robust confidence (5.55) in maintaining high-quality hospitality despite increased automation. 60