Manufacturing companies continue to carry out activities by maximizing the role of the human-machine interface. Its function is to provide work effectiveness and efficiency, compliance with social distancing at the working place, and maintain the production optimum utilization level of machines. The human-machine interface, semi-automatic or fully automatic, gives a significant role to operators and supervisors in company operations to monitor production results in real time. This study examines the influence of human-machine interface adoption on operational performance through supply chain agility. Questionnaires were distributed to 77 companies in East Java, and 56 questionnaires were considered valid for analysis. The data processing results show that the human-machine interface impacts the supply chain agility with a path coefficient of 0.665. The human-machine interface affects operational performance with a path coefficient of 0.334. Similarly, supply chain agility impacts operational performance with a path coefficient of 0.306. The human-machine interface affects operational performance through an agile supply chain with a path coefficient 0.203. This result implies that firm management needs to consider adopting HMI technology to improve the firm's performance and competitive advantage. This work could also contribute to the current research in operations and supply chain management.

Perceived risk is important in home-based restaurant businesses in tourist areas, especially in influencing tourists' views of risk when deciding to eat at a home-based restaurant. This perception of physical and psychological risks can influence tourists' intentions to dine out. This research aims to measure the magnitude of the influence of perceived risk on tourists' intention to dine out, as well as the role of precautionary measures and digital marketing strategies as moderating variables. Data was collected from 143 respondents who were consumers of home restaurants in several tourist areas in Bali, Indonesia. Data analysis used SmartPLS version 4.0 to test the relationship between research variables. The results show that perceived physical risk does not significantly impact tourists' intention to dine out. In contrast, perceived psychological risk has a strong negative influence on the perceived psychological risk the more likely tourists will dine on site. Health prevention measures implemented by restaurants (precautionary measures) and digital marketing strategies directly affect tourists' intention to dine out. Interesting digital content on social media related to food and beverage products has also been proven to increase this intention. However, precautionary measures and digital marketing as moderating variables do not significantly strengthen the relationship between perceived risk and intention to dine out. This research provides insight for home restaurant business owners to pay attention to consumer risk perceptions and utilize digital marketing strategies effectively. Creating interactive and informative content on social media is very important to increase tourist intent. This research also enriches the literature on consumer behavior and service science in tourism.