Service Engineering for Gastronomic Sciences - An Interdisciplinary Approach for Food Study (Paperback, 1st ed. 2020)

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 society, food study has become more complex, as it involves multiple fields of science. For instance, a long-lived society entails a number of problems for human beings. A balanced intake of nutrients is important for a healthy life, but in many cases, healthy food is not the most enjoyable. As such, it is important for the food industry to provide foods that are both tasty and wholesome, based on the sciences of gastronomy and nutrition. Conventional food study proceeds along the lines of a specific field such as nutrition, agriculture, or gastronomy, though it should be conducted in an interdisciplinary manner. This book covers multifaceted research on food study to respond to today's societal demands, based mainly on the natural and social sciences. It addresses a wide range of topics, including: food production management using mathematical modeling, operations research, and production engineering; evaluation of food products based on big data analysis; psychological experiments and ethnography; food products based on consumer behavior; organoleptic assessment and health improvement; design of physical dining environments using virtual reality, pedestrian debt recognition (human indoor position measuring), and observation of behavior. Reporting on and assessing many studies conducted at actual business locations, the book offers a unique and highly practical resource.

General

Imprint:	Springer Verlag, Singapore
Country of origin:	Singapore
Release date:	June 2021
First published:	2020
Editors:	Takeshi Shimmura • Tomomi Nonaka • Satomi Kunieda
Dimensions:	235 x 155mm (L x W)
Format:	Paperback
Pages:	190
Edition:	1st ed. 2020
ISBN-13:	978-981-15-5323-3
Categories:	Books > Business & Economics > Economics > General Books > Business & Economics > Business & management > Management & management techniques > Operational research Books > Business & Economics > Business & management > Management of specific areas > Personnel & human resources management Books > Business & Economics > Business & management > Management of specific areas > Purchasing & supply management Books > Business & Economics > Business & management > Sales & marketing > Customer services Books > Business & Economics > Industry & industrial studies > Service industries > General Books > Medicine > General issues > Health systems & services > General
LSN:	981-15-5323-8
Barcode:	9789811553233

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