Service Engineering for Gastronomic Sciences An Interdisciplinary Approach for Food Study 1st Edition by Takeshi Shimmura,Tomomi Nonaka,Satomi Kunieda ISBN 9811553203 978-9811553202

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Product details:

ISBN 10: 9811553203
ISBN 13: 978-9811553202
Author: Takeshi Shimmura,Tomomi Nonaka,Satomi Kunieda

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 torespond 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.

Table of contents:

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 Floor and Staff-shift Layout Design
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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Takeshi Shimmura,Tomomi Nonaka,Satomi Kunieda,Service Engineering,Gastronomic,Sciences