Art

J-GLOBAL ID：201802233171856814   Reference number：18A1231758

Multiproduct Traditional Japanese Cuisine Restaurant Improves Labor Productivity by Changing Cooking Processes According to Service Product Characteristics

多品種の伝統的な和食レストランはサービス製品特性に従って調理プロセスを変えることにより労働生産性を改善する

Author (9)： SHIMMURA Takeshi (Ritsumeikan Univ., Shiga, JPN) ,  SHIMMURA Takeshi (Ganko Food Serv. Co., Ltd., Osaka, JPN) ,  SHIMMURA Takeshi (National Inst. of Advanced Industrial Sci. and Technol. (AIST), Tokyo, JPN) ,  OURA Syuichi (Ganko Food Serv. Co., Ltd., Osaka, JPN) ,  ARAI Kenji (Ganko Food Serv. Co., Ltd., Osaka, JPN) ,  FUJII Nobutada (Kobe Univ., Kobe, JPN) ,  NONAKA Tomomi (Ritsumeikan Univ., Shiga, JPN) ,  TAKENAKA Takeshi (National Inst. of Advanced Industrial Sci. and Technol. (AIST), Tokyo, JPN) ,  TANIZAKI Takashi (Kindai Univ., Higashi-Hiroshima, JPN)
Material： International Journal of Automation Technology  (Int J Autom Technol)
Volume： 12  Issue： 4  Page： 449-458  Publication year： Jul. 05, 2018 
JST Material Number： L0997B  ISSN： 1881-7629  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *cuisine ,  *restaurant ,  cooking(food) ,  *labor productivity ,  order production ,  production ,  work time ,  concurrency ,  refrigerator ,  correlation coefficient ,  heterogeneity
Semi thesaurus term： planned production ,  *Japanese cuisine

JST classification (1)： Type of production  (KB03020E)

Reference (20)：

• R. B. Chase and U. M. Apte, “A history of Research in Service Operations: What’s the Big Idea?,” J. of Operations Management, Vol.25, No.2, pp. 375-386, 2007.
• M. Danowsca-Oziewicz, M. Karpinsca-Tymoszczyk, and J. Borowski, “The Effect of Cooking in a Steam-convection Oven on the Quality of Selected Dishes,” J. of Food Service, Vol.18, No.5, pp. 187-197, 2007.
• E. W. T. Ngai, F. F. C. Suk, and S. Y. Y. Lo, “Development of an RFID-based Sushi Management System: The Case of a Conveyor-belt Sushi Restaurant,” Int. J. of Production Economics, Vol.112, No.2, pp. 630-645, 2008.
• K. Stein, “Point-of-Sales Systems for Foodservice,” J. of the American Dietetic Association, Vol.105, No.12, pp. 1861-1863, 2005.
• M. Nakamura, S. Makihara, J. Sugiura, and Y. Kamioka, “Dynamic Optimization Production System Based on Simulation Integrated Manufacturing and its Application to Mass Production,” Int. J. Automation Technol., Vol.1, No.1, pp. 56-66, 2017.

Terms in the title (7)： 品種 ,  和食 ,  レストラン ,  サービス ,  調理 ,  プロセス ,  労働