| 書目名稱 | Service Engineering for Gastronomic Sciences | | 副標(biāo)題 | An Interdisciplinary | | 編輯 | Takeshi Shimmura,Tomomi Nonaka,Satomi Kunieda | | 視頻video | http://file.papertrans.cn/866/865549/865549.mp4 | | 概述 | Illustrates the latest studies conducted by service engineering researchers and presents a synthesized concept of serviceology.Addresses data mining, simulation, design, Virtual Reality, production ma | | 圖書封面 |  | | 描述 | .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 torespond 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 engin | | 出版日期 | Book 2020 | | 關(guān)鍵詞 | Service Engineering; Food Study; Data Mining; Operations Research; Employee Analysis; Indoor Positioning | | 版次 | 1 | | doi | https://doi.org/10.1007/978-981-15-5321-9 | | isbn_softcover | 978-981-15-5323-3 | | isbn_ebook | 978-981-15-5321-9 | | copyright | Springer Nature Singapore Pte Ltd. 2020 |
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