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Multiproduct Traditional Japanese Cuisine Restaurant Improv..:

Shimmura, Takeshi ; Oura, Syuichi ; Arai, Kenji...
International Journal of Automation Technology. 12 (2018) 4 - p. 449-458 , 2018

Link: https://doi.org/10.20965/ijat.2018.p0449

RT Journal
T1 <Title>Multiproduct Traditional Japanese Cuisine Restaurant Improves Labor Productivity by Changing Cooking Processes According to Service Product Characteristics</Title>

UL https://suche.suub.uni-bremen.de/peid=cr-10.20965_ijat.2018.p0449&Exemplar=1&LAN=DE
				
A1 Shimmura, Takeshi
A1 Oura, Syuichi
A1 Arai, Kenji
A1 Fujii, Nobutada
A1 Nonaka, Tomomi
A1 Takenaka, Takeshi
A1 Tanizaki, Takashi
A1 Ritsumeikan University 1-1-1 Noji-Higashi, Kusatsu, Shiga 532-0025, Japan
A1 Ganko Food Service Co., Ltd., Osaka, Japan
A1 National Institute of Advanced Industrial Science and Technology (AIST), Tokyo, Japan
A1 Graduate School of System Informatics, Kobe University, Kobe, Japan
A1 Faculty of Engineering, Kindai University, Higashi-Hiroshima, Japan
PB Fuji Technology Press Ltd.
YR 2018
SN 1883-8022
SN 1881-7629
JF International Journal of Automation Technology
VO 12
IS 4
SP 449
OP 458
LK http://dx.doi.org/https://doi.org/10.20965/ijat.2018.p0449
DO https://doi.org/10.20965/ijat.2018.p0449
SF ELIB - SuUB Bremen

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