Abstract
This section describes a design method using operations research, especially simulation and mathematical optimization, for a gastronomy service system. Operations research is a study that provides an optimal operation method to a system. Operations research includes various methods such as linear programming, combinatorial optimization, queuing, and simulation. Therefore, it is necessary to use a suitable method for system characteristics and the design purpose.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
J.L. Heskett, W. E. Sasser, Jr., L.A. Schlesinger, The service profit chain, Simon & Schuster Inc., NY (1997)
Y. Katoh, T. Mitsunari, H. Tsukiyama, Cellular Automaton, Morikita Publishing Co. Ltd., p. 17 (1998)
H. Kawamura, H. Kurumatani, A. Ohuchi, A Study on Coordination Scheduling Algorithm for Theme Park Problem with Multiagent. Technical Report of IEICE 102(613), 25–30 (2003)
T. Murakami, T. Arai, Invitation to Serviseology Service Innovation by Value Co-creation, p. 188, University of Tokyo Press (2017)
H. Nakanishi, S. Koizumi, H. Ishiguro, T. Ishida, Toward Public Simulation of Emergency Escape. Transactions of the Japanese Society for Artificial Intelligence 18(6), 643–648 (2003)
F. Nobutada, O. Junpei, Toshiya, K., Takeshi, S., A Study of Co-creative Staff Shift Planning Method in Food and Drink Industry”, Proceedings of Third Domestic Conference for Serviceology, pp. 294–298 (2015)
F. Ohi, M. Onogi, A Simulation of Evacuation Dynamics of Pedestrians in case of Emergency by Two-dimensional Cellular Automation Method. Transactions of the Operations Research Society of Japan 51, 94–111 (2008)
Y. Takahashi, H. Morimura, Congestion and Waiting, Asakura Publishing Co. Ltd., pp. 134–115 (2001)
T. Tanizaki, T. Shimmura, Modeling and analysis method of restaurant service process. Procedia CIRP 62, 84–89 (2017)
T. Tanizaki, T. Shimmura, T., N. Fujii, Shift Scheduling to Improve Customer Satisfaction, Employee Satisfaction and Management Satisfaction in Service Workplace where Employees and Robots Collaborate, Serviceolgy for Services, pp. 15–25(2017)
K. Ueda, K. Markus, A. Monostri, L. Kals, H.J.J. Arai, T., Emergent synthesis methodology for manufacturing, CIRP Annals – Manufacturing Technology, 50(2), 535–551 (2001)
K. Ueda, T. Takenaka, J. Vancza, L. Monostori, Value creation and decision making in sustainable society, CIRP Annals – Manufacturing Technology, 58(2), 681–700 (2009)
I.O. Ugboro, K. Obeng, Top management leadership, employee empowerment, job satisfaction, and customer satisfaction in TQM organizations: An empirical study. J. Qual. Manage. 5(2), 247–272 (2000)
M. Yagiura, T. Ibaraki, Combinational Optimization, Asakura Publishing Co. Ltd., pp. 1–2 (2001)
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2020 Springer Nature Singapore Pte Ltd.
About this chapter
Cite this chapter
Tanizaki, T. (2020). Mathematical Modeling for Gastronomy Service Process. In: Shimmura, T., Nonaka, T., Kunieda, S. (eds) Service Engineering for Gastronomic Sciences. Springer, Singapore. https://doi.org/10.1007/978-981-15-5321-9_3
Download citation
DOI: https://doi.org/10.1007/978-981-15-5321-9_3
Published:
Publisher Name: Springer, Singapore
Print ISBN: 978-981-15-5320-2
Online ISBN: 978-981-15-5321-9
eBook Packages: Business and ManagementBusiness and Management (R0)