Service Engineering for Gastronomic Sciences
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Published By Springer Singapore

9789811553202, 9789811553219
Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Design and Production Systems for Food Products

2020 ◽  
pp. 111-131
Author(s):  
Takeshi Shimmura
Keyword(s):  
Production Systems ◽  
Food Products ◽  
Design And Production

Design for Value Creation

2020 ◽  
pp. 3-28
Author(s):  
Tomomi Nonaka
Keyword(s):  
Value Creation

Consumer Behavior for Information on Food Products

2020 ◽  
pp. 155-171
Author(s):  
Keiko Aoki
Keyword(s):  
Consumer Behavior ◽  
Food Products

Mathematical Modeling for Gastronomy Service Process

2020 ◽  
pp. 43-63
Author(s):  
Takashi Tanizaki
Keyword(s):  
Mathematical Modeling ◽  
Service Process

School Cafeteria Experiments for Food Healthy Messages

2020 ◽  
pp. 173-190
Author(s):  
Kenju Akai
Keyword(s):  
School Cafeteria

The Intersubjective Valuation of Service

2020 ◽  
pp. 135-154
Author(s):  
Yutaka Yamauchi ◽  
Takeshi Hiramoto ◽  
Nao Sato

Sensing of Service Provision Processes

2020 ◽  
pp. 67-85
Author(s):  
Takeshi Kurata
Keyword(s):  
Service Provision
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