Service Engineering for Gastronomic Sciences

An Interdisciplinary Approach for Food Study

  • Takeshi Shimmura
  • Tomomi Nonaka
  • Satomi Kunieda

Table of contents

  1. Front Matter
    Pages i-v
  2. Design for Value Creation

    1. Front Matter
      Pages 1-1
    2. Tomomi Nonaka
      Pages 3-28
  3. Production Management for Value Realization

    1. Front Matter
      Pages 65-65
    2. Takeshi Kurata
      Pages 67-85
    3. Takeshi Shimmura
      Pages 111-131
  4. Evaluation by Human for Further Value Creation

    1. Front Matter
      Pages 133-133
    2. Yutaka Yamauchi, Takeshi Hiramoto, Nao Sato
      Pages 135-154

About this book


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. 


Service Engineering Food Study Data Mining Operations Research Employee Analysis Indoor Positioning Measurement Integrate System Design Process Design Ethnomethodology Value Evaluation

Editors and affiliations

  • Takeshi Shimmura
    • 1
  • Tomomi Nonaka
    • 2
  • Satomi Kunieda
    • 3
  1. 1.College of Gastronomy ManagementRitsumeikan UniversityKusatsuJapan
  2. 2.College of Gastronomy ManagementRitsumeikan UniversityKusatsuJapan
  3. 3.College of Gastronomy ManagementRitsumeikan UniversityKusatsuJapan

Bibliographic information