Design for Value Creation
This chapter addresses the value creation design of “food”. Food has both the tangible characteristics of the food itself and the intangibility of its associated delivery processes. In designing food value creation, it is desirable to consider simultaneit
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ice Engineering for Gastronomic Sciences An Interdisciplinary Approach for Food Study
Service Engineering for Gastronomic Sciences
Takeshi Shimmura Tomomi Nonaka Satomi Kunieda •
•
Editors
Service Engineering for Gastronomic Sciences An Interdisciplinary Approach for Food Study
123
Editors Takeshi Shimmura College of Gastronomy Management Ritsumeikan University Kusatsu, Shiga, Japan
Tomomi Nonaka College of Gastronomy Management Ritsumeikan University Kusatsu, Shiga, Japan
Satomi Kunieda College of Gastronomy Management Ritsumeikan University Kusatsu, Shiga, Japan
ISBN 978-981-15-5320-2 ISBN 978-981-15-5321-9 https://doi.org/10.1007/978-981-15-5321-9
(eBook)
© Springer Nature Singapore Pte Ltd. 2020 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. The publisher remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. This Springer imprint is published by the registered company Springer Nature Singapore Pte Ltd. The registered company address is: 152 Beach Road, #21-01/04 Gateway East, Singapore 189721, Singapore
Contents
Part I
Design for Value Creation
1 Design for Value Creation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Tomomi Nonaka 2 Analysis and Prediction of Customer Behaviors for Restaurant Management . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Takeshi Takenaka 3 Mathematical Modeling for Gastronomy Service Process . . . . . . . . . Takashi Tanizaki Part II
3
29 43
Production Management for Value Realization
4 Sensing of Service Provision Processes . . . . . . . . . . . . . . . . . . . . . . . Takeshi Kurata 5 Systems Engineering Approach to Floor and Staff-Shift Layout Design . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Nobutada Fujii
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6 Design and Production Systems for Food Products . . . . . . . . . . . . . . 111 Takeshi Shimmura Part III
Evaluation by Human for Further Value Crea
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