國立虎尾科技大學 |

Service Engineering for Gastronomic Sciences = An Interdisciplinary Approach for Food Study /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Service Engineering for Gastronomic Sciences/ edited by Takeshi Shimmura, Tomomi Nonaka, Satomi Kunieda.
其他題名:	An Interdisciplinary Approach for Food Study /
其他作者:	Kunieda, Satomi.
面頁冊數:	V, 190 p. 94 illus., 60 illus. in color.online resource. :
Contained By:	Springer Nature eBook
標題:	Health Care Management. -
電子資源:	https://doi.org/10.1007/978-981-15-5321-9
ISBN:	9789811553219

Service Engineering for Gastronomic Sciences = An Interdisciplinary Approach for Food Study /
Service Engineering for Gastronomic SciencesAn Interdisciplinary Approach for Food Study /[electronic resource] :edited by Takeshi Shimmura, Tomomi Nonaka, Satomi Kunieda. - 1st ed. 2020. - V, 190 p. 94 illus., 60 illus. in color.online resource.

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. .

This pioneering book on food study pursues an interdisciplinary approach to service science and the service engineering field. Further, it highlights a range of experiments conducted at actual business sites to verify the effectiveness of the proposed methodologies and theories. In modern society, food study has become more complex, as it involves multiple fields of science. For instance, a long-lived society entails a number of problems for human beings. A balanced intake of nutrients is important for a healthy life, but in many cases, healthy food is not the most enjoyable. As such, it is important for the food industry to provide foods that are both tasty and wholesome, based on the sciences of gastronomy and nutrition. Conventional food study proceeds along the lines of a specific field such as nutrition, agriculture, or gastronomy, though it should be conducted in an interdisciplinary manner. This book covers multifaceted research on food study to respond to today’s societal demands, based mainly on the natural and social sciences. It addresses a wide range of topics, including: food production management using mathematical modeling, operations research, and production engineering; evaluation of food products based on big data analysis; psychological experiments and ethnography; food products based on consumer behavior; organoleptic assessment and health improvement; design of physical dining environments using virtual reality, pedestrian debt recognition (human indoor position measuring), and observation of behavior. Reporting on and assessing many studies conducted at actual business locations, the book offers a unique and highly practical resource. .

ISBN: 9789811553219

Standard No.: 10.1007/978-981-15-5321-9doiSubjects--Topical Terms:

1019864
Health Care Management.

LC Class. No.: HF5415.5-5415.53

Dewey Class. No.: 658.812

Service Engineering for Gastronomic Sciences = An Interdisciplinary Approach for Food Study /
LDR:03855nam a22003975i 4500 001 1020818
003 DE-He213
005 20200703235747.0
007 cr nn 008mamaa
008 210318s2020 si | s |||| 0|eng d
020 $a 9789811553219 $9 978-981-15-5321-9
024 7 $a 10.1007/978-981-15-5321-9 $2 doi
035 $a 978-981-15-5321-9
050 4 $a HF5415.5-5415.53
072 7 $a KJSU $2 bicssc
072 7 $a BUS018000 $2 bisacsh
072 7 $a KJSU $2 thema
082 0 4 $a 658.812 $2 23
245 1 0 $a Service Engineering for Gastronomic Sciences $h [electronic resource] : $b An Interdisciplinary Approach for Food Study / $c edited by Takeshi Shimmura, Tomomi Nonaka, Satomi Kunieda.
250 $a 1st ed. 2020.
264 1 $a Singapore : $b Springer Singapore : $b Imprint: Springer, $c 2020.
300 $a V, 190 p. 94 illus., 60 illus. in color. $b online resource.
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
347 $a text file $b PDF $2 rda
505 0 $a 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. .
520 $a This pioneering book on food study pursues an interdisciplinary approach to service science and the service engineering field. Further, it highlights a range of experiments conducted at actual business sites to verify the effectiveness of the proposed methodologies and theories. In modern society, food study has become more complex, as it involves multiple fields of science. For instance, a long-lived society entails a number of problems for human beings. A balanced intake of nutrients is important for a healthy life, but in many cases, healthy food is not the most enjoyable. As such, it is important for the food industry to provide foods that are both tasty and wholesome, based on the sciences of gastronomy and nutrition. Conventional food study proceeds along the lines of a specific field such as nutrition, agriculture, or gastronomy, though it should be conducted in an interdisciplinary manner. This book covers multifaceted research on food study to respond to today’s societal demands, based mainly on the natural and social sciences. It addresses a wide range of topics, including: food production management using mathematical modeling, operations research, and production engineering; evaluation of food products based on big data analysis; psychological experiments and ethnography; food products based on consumer behavior; organoleptic assessment and health improvement; design of physical dining environments using virtual reality, pedestrian debt recognition (human indoor position measuring), and observation of behavior. Reporting on and assessing many studies conducted at actual business locations, the book offers a unique and highly practical resource. .
650 2 4 $a Health Care Management. $3 1019864
650 2 4 $a Services. $3 1020857
650 2 4 $a Operations Research/Decision Theory. $3 669176
650 2 4 $a Supply Chain Management. $3 1102107
650 2 4 $a Human Resource Development. $3 1104999
650 1 4 $a Customer Relationship Management. $3 995421
650 0 $a Health services administration. $3 564005
650 0 $a Health care management. $3 1148454
650 0 $a Service industries. $3 560401
650 0 $a Decision making. $3 528319
650 0 $a Operations research. $3 573517
650 0 $a Business logistics. $3 562973
650 0 $a Manpower policy. $3 800180
650 0 $a Customer relations—Management. $3 1259384
700 1 $a Kunieda, Satomi. $e editor. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1316380
700 1 $a Nonaka, Tomomi. $e editor. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1316379
700 1 $a Shimmura, Takeshi. $e editor. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1316378
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer Nature eBook
776 0 8 $i Printed edition: $z 9789811553202
776 0 8 $i Printed edition: $z 9789811553226
776 0 8 $i Printed edition: $z 9789811553233
856 4 0 $u https://doi.org/10.1007/978-981-15-5321-9
912 $a ZDB-2-BUM
912 $a ZDB-2-SXBM
950 $a Business and Management (SpringerNature-41169)
950 $a Business and Management (R0) (SpringerNature-43719)