Titlebook: Service Engineering for Gastronomic Sciences; An Interdisciplinary Takeshi Shimmura,Tomomi Nonaka,Satomi Kunieda Book 2020 Springer Nature

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Design and Production Systems for Food Productsuction method. They change with the passage of time. To realize designed food quality, production processes and methods should be designed based on an interdisciplinary approach, not only cookery science. This chapter discusses design and production theory for food.

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School Cafeteria Experiments for Food Healthy Messagesfe-style related Disease .). The medical costs of hypertension in Japan increase tenfold for people aged 45?years and older. It increased to 41.17 billion yen from 3.79 billion yen. Therefore, learning how to reduce salt intake from an early age and making efforts to avoid excessive salt intake are important

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Analysis and Prediction of Customer Behaviors for Restaurant Managements easy for several reasons. This chapter discusses the problem structure of restaurant management related to customer behaviors. Then it presents some research examples for demand forecasting and menu design through analysis of customer behaviors using big data. Moreover, it describes the customer s

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cietal 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 engin978-981-15-5323-3978-981-15-5321-9