Purpose The purpose of this paper is to discuss the application of artificial intelligence (AI) in banking sector, its impact on banks employees and consumer behavior alike when buying financial services and the importance of (AI) for delivering social services in a western Asian developing country: Lebanon. The author tried to respond to the following problematics: Would AI be able to replace man power in customer service? and would AI change the job of the banker and render the bank more profitable? Design/methodology/approach The data collected and analyzed was used in a quantitative research-based models with the application of hypothesis regression models. The results obtained has helped despite the fact of its innovative framework, AI cannot replace the role of humans when it comes to client’s interactions with banks employees. Findings AI elevates the quality of banking transactions to an upper edge. Some of the technical banking jobs might be in jeopardy with AI, as the technology can be easily replaced with human resources, but when emotional intelligence is required for banks clients/employee’s relationship management, AI has been found with no ability to supersede. Research limitations/implications Researchers in the future can also compare large banks called alpha banks to smaller banks in the same developing country to further test the possibility of adopting innovation and change through AI in different sizes of banks with larger number of employees, financial resources and corporate clients. Practical implications Fears regarding impact on employment were detected, AI could render many banks’ jobs obsolete in the coming years, asserting that AI and robotics “reduce the need for staff in roles such as back office functions. Data suggests that the proliferation of AI could be accompanied by a rise in banking jobs. It may also be the case that only the most mundane jobs such as data entry will be sacrificed for machine superiority. While a rise in job numbers associated with higher AI-adoption rates seems ideal, some evidence suggests that most financial institutions are not yet fully confident in how to effectively apply the technology for the best results but at the same time seemed to be receptive to using AI and machine learning in their organization. Social implications This study was conducted and limited to one developing Asian country, it would be useful to stretch this study covering other countries in the region to dive into more diversified results that could trigger researchers to compare more the adoption of AI in Asian countries and evaluating its impact with respect to different countries size and/or level of development in addition to other demographics and criteria. Originality/value Financial institutions are increasingly using artificial neural network systems to detect fraud and charges that do not meet the standard. The AI is used to: organize transactions; keep accounts; invest in stocks; optimize portfolios, etc. Reducing the number of frauds and financial crimes in Lebanon by monitoring user behavior to detect abnormal changes or anomalies in addition to the possible rectification of human economic behavior in the Asian region, this could add a great value and high originality to the research.
This study aims to examine the effect of entrepreneurship education and artificial intelligence (AI) development on entrepreneurial intentions while investigating the mediating role of perceived behavioral control. The proposed model also accounts for individual and contextual socioeconomic factors. This study tries to fill the gap in the entrepreneurship literature, which is still lacking with respect to the impact of new technologies on entrepreneurship intentions and shows conflicting results regarding the influence of entrepreneurship education. Our study surveyed 223 business students in Lebanon. The context of this study is of high importance, particularly since the country is currently facing a deep, multifaced political, economic, and financial crisis, and entrepreneurship might be considered an important channel for generating basic sources of income, steering the recovery process, and increasing Lebanese resilience against this highly unstable economy. The structural equation modeling technique (SEM) was conducted to validate the hypotheses. The results show that perceived behavioral control fully mediates the relations between performance expectancy of AI solutions, entrepreneurship education, and entrepreneurial intention. Risk aversion and social support exert a direct impact on entrepreneurial intentions. The findings highlight the need to account for entrepreneurship education and AI development when analyzing entrepreneurial intentions.
This study investigated the Lebanese consumers’ knowledge about healthy food perception and their food motivations according to gender and also to environmental, social, and health behaviors. The survey consisted of a longitudinal study undertaken on a sample of 450 participants from which only 410 questionnaires were considered to be valid. For the analysis of the data, basic descriptive statistics were used, complemented with statistical tests (Student t-test for comparisons between two groups and ANOVA for comparisons between three or more groups). Finally, analyses were done to evaluate the importance of healthy food perception among these people, and the possible sociodemographic variables are as follows: age group, level of education, gender, and living environment. The results allowed identifying which types of factors mostly influence people's food choices. They revealed that both the economic and availability motivations (mean scores 2.83 and 2.98 for female and male participants, respectively) and the social and cultural motivations (mean scores 2.90 and 3.09) have less impact on the perception of a healthy diet than the healthy motivations (mean scores 3.48 and 3.29) and the environmental and political motivations (mean scores 3.35 and 3.43), this last being also the highest expression and without statistical gender differences. This work is relevant because it highlights the food motivation factors that influence people’s perception about a healthy diet in a developing country, facing social and economic crisis in addition to many gender inequalities, yet having the highest education levels in the region in addition to its multiethnical diversity and religiosity.
In recent years, edible insects have been suggested as an alternative food that is more sustainable compared with other sources of animal protein. However, knowledge about the sustainability aspects associated with this source of food may play a role in convincing consumers to adopt insects as part of their diet. In this context, the present study investigated the level of knowledge about the sustainability of edible insects in a group of people originating from 14 countries, with some naturally entomophagous and others not. To measure the knowledge, 11 items were selected and the scores obtained were tested with statistical tools (t-test for independent samples, analysis of variance—ANOVA) to search for differences according to sociodemographic and socioeconomic characteristics, geographical origin, and consumption habits of edible insects. The obtained results showed that, in general, knowledge is moderate, with the values of the average scores for the 11 items investigated ranging from 0.23 ± 0.99 to 0.66 ± 1.02, on a scale ranging from –2 (=very low knowledge) to 2 (=very high knowledge). The highest scores were found for items relating to the lower use of animal feed and lower emission of greenhouse gases required for the production of insects compared with beef. When investigating the differences between groups of participants, significant differences were generally found, revealing a trend for higher knowledge among males and young adults, for participants residing in urban areas and in countries such as Spain, Mexico, and Poland, and for participants with higher education levels and higher incomes. When testing the influence of consumption variables on the level of knowledge, the results showed a higher knowledge for participants who had already consumed insects or are willing to consume them. Finally, it was observed that higher knowledge was found for participants whose motivation to consume insects related to curiosity, a wish to preserve the planet, the gastronomic characteristics of insects, and their nutritional value. In conclusion, these results clearly indicate a very marked influence of a number of variables on the knowledge about the sustainability of edible insects, and this may be helpful to delineate strategies to effectively raise knowledge and eventually increase the willingness to consider insects as a more sustainable alternative to partially replace other protein foods, even in countries where this is a not a traditional practice.
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