Multiproduct Traditional Japanese Cuisine Restaurant Improves Labor Productivity by Changing Cooking Processes According to Service Product Characteristics.
Takeshi ShimmuraSyuichi OuraKenji AraiNobutada FujiiTomomi NonakaTakeshi TakenakaTakashi TanizakiPublished in: Int. J. Autom. Technol. (2018)
Keyphrases
- product quality
- production planning
- software process
- lifecycle management
- service providers
- japanese language
- service oriented
- product information
- service composition
- web services
- human resources
- service discovery
- expected profit
- structural analysis
- service oriented architecture
- information services
- life cycle
- quality of service
- end users
- information technology