Service Engineering for Gastronomic Sciences : An Interdisciplinary Approach for Food Study

edited by Takeshi Shimmura, Tomomi Nonaka, Satomi Kunieda

Part 1: Design for Value Creation -- Chapter 1. Design for Value Creation -- Chapter 2. Analysis and prediction of customer behaviors for restaurant management -- Chapter 3. Mathematical Modeling for Gastronomy Service Process -- Part 2: Production Management for Value Realization -- Chapter 4. Sensing of service provision processes -- Chapter 5. Systems Engineering Approach to Floorand Staﬀ-shift Layout Design Floor -- Chapter 6. Design and Production Systems for Food Products -- Part 3: Evaluation by Human for Further Value Creation -- Chapter 7. The Intersubjective Valuation of Service -- Chapter 8. Consumer behavior for information on food products -- Chapter 9. School cafeteria experiments for food healthy messages. .

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Year of publication:	2020 ; 1st ed. 2020.
Other Persons:	Shimmura, Takeshi (ed.) ; Nonaka, Tomomi (ed.) ; Kunieda, Satomi (ed.)
Publisher:	2020.: Singapore : Springer Singapore 2020.: Singapore : Imprint: Springer
Subject:	Dienstleistungsinnovation \| Service innovation \| Produktionswirtschaft \| Production management \| Betriebliche Wertschöpfung \| Value creation \| Konsumentenverhalten \| Consumer behaviour \| Lebensmittel \| Food \| Gastronomie \| Restaurant industry

Extent:	1 Online-Ressource (V, 190 p. 94 illus., 60 illus. in color.)
Series:	Springer eBook Collection
Type of publication:	Book / Working Paper
Language:	English
ISBN:	978-981-15-5321-9 ; 978-981-15-5320-2 ; 978-981-15-5322-6 ; 978-981-15-5323-3
Other identifiers:	10.1007/978-981-15-5321-9 [DOI]
Source:	ECONIS - Online Catalogue of the ZBW

Persistent link: https://www.econbiz.de/10012399540