Editors:
- Illustrates the latest studies conducted by service engineering researchers and presents a synthesized concept of serviceology
- Addresses data mining, simulation, design, Virtual Reality, production management, ethnomethodology, and sensory tests
- Integrates various theories and methodologies for food researchers, students, and businesspeople
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Table of contents (9 chapters)
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Front Matter
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Design for Value Creation
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Front Matter
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Production Management for Value Realization
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Front Matter
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Evaluation by Human for Further Value Creation
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Front Matter
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About this book
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.
Editors and Affiliations
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College of Gastronomy Management, Ritsumeikan University, Kusatsu, Japan
Takeshi Shimmura, Tomomi Nonaka, Satomi Kunieda
Bibliographic Information
Book Title: Service Engineering for Gastronomic Sciences
Book Subtitle: An Interdisciplinary Approach for Food Study
Editors: Takeshi Shimmura, Tomomi Nonaka, Satomi Kunieda
DOI: https://doi.org/10.1007/978-981-15-5321-9
Publisher: Springer Singapore
eBook Packages: Business and Management, Business and Management (R0)
Copyright Information: Springer Nature Singapore Pte Ltd. 2020
Hardcover ISBN: 978-981-15-5320-2Published: 24 June 2020
Softcover ISBN: 978-981-15-5323-3Published: 24 June 2021
eBook ISBN: 978-981-15-5321-9Published: 23 June 2020
Edition Number: 1
Number of Pages: V, 190
Number of Illustrations: 34 b/w illustrations, 60 illustrations in colour
Topics: Customer Relationship Management, Human Resource Development, Supply Chain Management, Operations Research/Decision Theory, Services, Health Care Management