'Darshini': Emergence of 'Focused' Service Design in Indian Restaurant Industry

1998 ◽  
Author(s):  
Thevarkalathil R. Madanmohan
Keyword(s):  
Service Design ◽  
Restaurant Industry

Social Design for Services Framework

2018 ◽  
Vol 1 (1) ◽  
Author(s):  
Melanie SARANTOU ◽  
Satu MIETTINEN
Keyword(s):  
South Africa ◽  
Sustainable Development ◽  
Research Group ◽  
Design Research ◽  
Service Design ◽  
Social Design ◽  
Practical Action ◽  
The Social ◽  
The World

This paper addresses the fields of social and service design in development contexts, practice-based and constructive design research. A framework for social design for services will be explored through the survey of existing literature, specifically by drawing on eight doctoral theses that were produced by the World Design research group. The work of World Design researcher-designers was guided by a strong ethos of social and service design for development in marginalised communities. The paper also draws on a case study in Namibia and South Africa titled ‘My Dream World’. This case study presents a good example of how the social design for services framework functions in practice during experimentation and research in the field. The social design for services framework transfers the World Design group’s research results into practical action, providing a tool for the facilitation of design and research processes for sustainable development in marginal contexts.

A Study on Service Improvement of Department Store Using Service Design Methodologies

2015 ◽  
Vol 16 (1) ◽  
pp. 225-243 ◽  
Author(s):  
Lee, Kyung Sun ◽  
최정일 ◽  
김서영 ◽  
Youn Sung Kim
Keyword(s):  
Service Design ◽  
Department Store ◽  
Service Improvement ◽  
Design Methodologies

Classifying quality attributes of self-service kiosk in the restaurant industry using Kano model

2018 ◽  
Vol 27 (8) ◽  
pp. 263-279 ◽  
Author(s):  
Jee-Won Kang ◽  
Young Namkung
Keyword(s):  
Quality Attributes ◽  
Restaurant Industry ◽  
Kano Model ◽  
Self Service

SCIENTIFIC AND METHODOLOGICAL ASPECTS OF THE STRATEGY OF MANAGEMENT OF SUSTAINABLE ECONOMIC DEVELOPMENT OF THE SERVICE ENTERPRISE

2017 ◽  
Author(s):  
Petro Makarenko ◽  
◽  
Olena Judina ◽  
Keyword(s):  
Economic Development ◽  
Regression Models ◽  
Performance Indicator ◽  
Restaurant Industry ◽  
Capital Investments ◽  
Progressive Development ◽  
Sustainable Economic Development ◽  
Commercial Activities ◽  
Marketing Activities ◽  
Methodological Aspects

The article substantiates the methodological tools for the formation of the mechanism for implementing the strategy of sustainable economic development of the hotel and restaurant industry. To ensure the operation of the mechanism, a system of indicators and criteria for assessing the process of sustainable economic development, based on accelerating the growth of efficiency and reducing operating costs through reserve and progressive development of resource potential of the enterprise. The paper identifies the stages of sustainable economic development of the enterprise, which include: identification, grouping and analysis of factors of progressive and reserve development, their classification and determining the degree of influence on the growth of operational (production and administrative and marketing) activities, progressive development of resource potentials; development of regression models and indicators of progressive, reserve and sustainable (static and dynamic) economic development, which explain the patterns of influence of factors on performance indicators; forecasting the parameters of efficiency and cost of production and commercial activities; formation of the volume and structure of investments by types of capital investments that ensure the progressive development of resource potentials, economic growth and sustainability of the enterprise. A methodology for creating regression models and indicators was developed, which provided an opportunity to assess and predict the ratio of resource costs and the level of operational efficiency, as well as change the performance indicator by changing the values of factor parameters or their total value in different combinations. The algorithm of the organizational and economic mechanism of realization of strategy of management of steady economic development of the enterprise of hotel and restaurant sphere is constructed. This algorithm provided the ability to determine the reserves of available resources, as well as to establish the required size and structure of capital investments that reduce costs and increase the efficiency of production and administrative activities.

Contribution of Hotel and Restaurant Industry to Solid Waste: An Assessment of its Impact on Environment

2015 ◽  
Vol 10 (1) ◽  
pp. 22-32
Author(s):  
Nripendra Singh ◽  
◽  
S. Krishna Sundari ◽  
Amar Nath ◽  
◽  
...  
Keyword(s):  
Solid Waste ◽  
Restaurant Industry

Delivering Service Design Outcomes(Processes) to Practitioners Using Experiential Mediums

2018 ◽  
Vol 17 (3) ◽  
pp. 21-40
Author(s):  
Jong Chan Eun ◽  
Jae Young Yun
Keyword(s):  
Service Design
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