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....

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...

Service Enterprise Integration is developing a business paradigm that is of considerable interest in both the "push" research the academic area and the "pull" research of industry. A prominent example of this development has been the transformation of IBM into a service enterprise and the...