Service engineering for gastronomic sciences : an interdisciplinary approach for food study

• Material Type: 図書
• ISBN: 9789811553202; 9789811553219 (electronic bk.); 9811553211 (electronic bk.)
• ISBN (error code): 9811553203
• Title: Service engineering for gastronomic sciences : an interdisciplinary approach for food study
• Author/Editor: Takeshi Shimmura, Tomomi Nonaka, Satomi Kunieda, editors
• Author Heading: 新村, 猛 シンムラ, タケシ ( 01202889 )Authorities; 野中, 朋美 ノナカ, トモミ ( 031402044 )Authorities; 國枝, 里美 クニエダ, サトミ ( 001248131 )Authorities
• Publication, Distribution, etc.: Singapore : Springer (出版)
• Publication Date: [2020]
• Publication Date (W3CDTF): 2020
• Extent: v, 190 pages
• Size: 25 cm
• Place of Publication (Country Code): SG
• Text Language Code: eng
• Content Type: text
• Media Type: unmediated
• Carrier Type: volume
• Subject Heading: Food science; Food service management; Business logistics; Customer relations--Management; Decision making; Health services administration; Manpower policy; Operations research; Service industries
• LCC: TX641
• DDC: 641.01/3
• NDLC: DH475
• Target Audience: 一般
• Standard No. (Other): 10.1007/978-981-15-5
• Collection (particular): 日本関係外国語図書
• Holding library: 国立国会図書館
• Call No.: DH475-D6
• Related Material (DOI): 10.1007/978-981-15-5321-9
• Data Provider (Database): 国立国会図書館 : 国立国会図書館蔵書; https://ndlsearch.ndl.go.jp
• Bibliographic ID (NDL): 030463830; http://id.ndl.go.jp/bib/030463830
• Cataloging Rule: RDA
• Bibliographic Record Category (NDL): 211

• Contents: IntroContentsPart I Design for Value Creation...
• Summary, etc.: This pioneering book on food study pursues an interdisciplinary approach to service science and the service engineering field. Further, it highlights ...