On Using the REA Enterprise Ontology as a Foundation for Service System Representations

2010 ◽  
pp. 135-147 ◽  
Author(s):  
Miguel-Angel Sicilia ◽  
Manuel Mora
Keyword(s):  
Service System ◽  
Enterprise Ontology

Reforming Pension Service System for Small Businesses

2016 ◽  
Vol 17 (1) ◽  
pp. 131-154
Author(s):  
김대환 ◽  
Joo-Ho Sung ◽  
정무섭 ◽  
김재현
Keyword(s):  
Small Businesses ◽  
Service System

A Study on the Core Competency for Product-Service System

2015 ◽  
Vol 29 (2) ◽  
pp. 171-195 ◽  
Author(s):  
Hong, Yong-pyo ◽  
Young Jun Kim
Keyword(s):  
Service System ◽  
Core Competency ◽  
Product Service System ◽  
The Core ◽  
Product Service

A Queueing Model of a Multi-Service System with State-Dependent Distribution of Resources for Each Class of Calls

2014 ◽  
Vol E97.B (8) ◽  
pp. 1592-1605 ◽  
Author(s):  
Slawomir HANCZEWSKI ◽  
Maciej STASIAK ◽  
Joanna WEISSENBERG
Keyword(s):  
Service System ◽  
Queueing Model ◽  
State Dependent ◽  
Distribution Of Resources

QFD APPROACH FOR QUALITY IMPROVEMENT OF A SUSTAINABLE PRODUCT-SERVICE SYSTEM

2019 ◽  
Vol 1 (1) ◽  
pp. 76
Author(s):  
Nur Indrianti ◽  
Devika Kumala ◽  
Tri Wibawa
Keyword(s):  
Quality Improvement ◽  
Quality Function Deployment ◽  
Service System ◽  
Design Tool ◽  
Productivity Index ◽  
Product Service System ◽  
Goods And Services ◽  
Product Service ◽  
Service Productivity ◽  
Sustainability Concept

Increasing awareness of the importance of services has given rise to the concept of product-service system where goods and services are sold as an integrated package to customers. On the other hand, the emerging sustainability concept has escalated the demand for sustainability for industries. Consequently, it is necessary to build strategies that lead the company to achieve sustainability goals while keeping competitiveness. Drawing on the necessity service and sustainability concept in the quality improvement of the product-service system, this study aims to develop a systematic design tool by filling the gap to the previous studies. We used Quality Function Deployment (QFD) approach by considering customer requirements (VoC) and stakeholder requirements (VoSt), instead of VoC only, based on the service and sustainability dimensions. We refer to the proposed QFD approach as QFDSPS. We introduce service productivity index (SPI) to measure the performance of the system. Thus, in the proposed methodology, the strategies for quality improvement were defined as subject to VoC, VoSt, and SPI. The methodology was implemented in a Javanese restaurant which meets the characteristics of a product-service system. The result shows that the proposed method can be implemented. The implications due to the implementation of the method are also discussed.

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