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Service Engineering for Gastronomic Sciences: An Interdisciplinary Approach for Food Study - Couverture souple
Synopsis
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 engineering; evaluation of food products based on big data analysis; psychological experiments and ethnography; food products based on consumer behavior; organoleptic assessment and health improvement; design of physical dining environments using virtual reality, pedestrian debt recognition (human indoor position measuring), and observation of behavior.
Reporting on and assessing many studies conducted at actual business locations, the book offers a unique and highly practical resource.
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Service Engineering for Gastronomic Sciences (eng)
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Service Engineering for Gastronomic Sciences
Edité par
Springer Nature Singapore Jun 2021, 2021
ISBN 10 : 9811553238
ISBN 13 : 9789811553233
Neuf
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Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne
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Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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 to respond 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 engineering; evaluation of food products based on big data analysis; psychological experiments and ethnography; food products based on consumer behavior; organoleptic assessment and health improvement; design of physical dining environments using virtual reality, pedestrian debt recognition (human indoor position measuring), and observation of behavior.Reporting on and assessing many studies conducted at actual business locations, the book offers a unique and highly practical resource. 196 pp. Englisch. N° de réf. du vendeur 9789811553233
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Service Engineering for Gastronomic Sciences: An Interdisciplinary Approach for Food Study
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Service Engineering for Gastronomic Sciences
Edité par
Springer, Berlin|Springer Nature Singapore|Springer, 2021
ISBN 10 : 9811553238
ISBN 13 : 9789811553233
Neuf
Couverture souple
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Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. This pioneering book on food study pursues an interdisciplinary approach to service science and the service engineering field. As such, it is important for the food industry to provide foods that are both tasty and wholesome, based on the sciences of gastro. N° de réf. du vendeur 476480995
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Service Engineering for Gastronomic Sciences: An Interdisciplinary Approach for Food Study
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Service Engineering for Gastronomic Sciences: An Interdisciplinary Approach for Food Study
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Service Engineering for Gastronomic Sciences: An Interdisciplinary Approach for Food Study
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Service Engineering for Gastronomic Sciences | An Interdisciplinary Approach for Food Study
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Taschenbuch. Etat : Neu. Service Engineering for Gastronomic Sciences | An Interdisciplinary Approach for Food Study | Takeshi Shimmura (u. a.) | Taschenbuch | v | Englisch | 2021 | Springer | EAN 9789811553233 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. N° de réf. du vendeur 120149295
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Service Engineering for Gastronomic Sciences
Edité par
Springer, Springer Jun 2021, 2021
ISBN 10 : 9811553238
ISBN 13 : 9789811553233
Neuf
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Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne
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Taschenbuch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -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 engineering; evaluation of food products based on big data analysis; psychological experiments and ethnography; food products based on consumer behavior; organoleptic assessment and health improvement; design of physical dining environments using virtual reality, pedestrian debt recognition (human indoor position measuring), and observation of behavior.Reporting on and assessing many studies conducted at actual business locations, the book offers a unique and highly practical resource.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 196 pp. Englisch. N° de réf. du vendeur 9789811553233
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