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Ōsaka, Japan

Aoki K.,Yokohama National University | Akai K.,University of Tokyo | Ujiie K.,University of Tsukuba | Shinmura T.,Ganko Food Service Co. | Nishino N.,University of Tokyo
International Journal of Automation Technology | Year: 2014

This study investigates the effects of eco-information on the environmental consciousness and attitudes of consumers towards agricultural products. We focus on Japanese rice to provide recommendations to protect the Ibis, an endangered bird in Japan, and evaluate how Ecologically Conscious Consumer Behavior (ECCB) affect consumers’ Willingness To Pay (WTP) via the choice experiment method. Participants are provided with the necessary eco-information pertaining to rice production, and are required to taste and purchase the rice. The results indicate that consumers with high ECCB display higher WTP after they are provided with the necessary eco-information pertaining to rice production. © 2009 Fuji Technology Press Co,. Ltd. All Rights Reserved. Source


Nonaka T.,Aoyama Gakuin University | Shimmura T.,Ganko Food Service Co. | Fujii N.,Kobe University | Mizuyama H.,Aoyama Gakuin University
IFIP Advances in Information and Communication Technology | Year: 2015

This paper examines features of energy consumption in the food service industry considering the possible effects caused by properties of service such as intangibility, heterogeneity, perishability, and simultaneity. This study examines four food service businesses: restaurant services with a cook-chill system, restaurant services with a cook-serve system, delivery of prepared food services, and home-meal replacements. The service provision process is analysed along with the energy input for each process. Subsequently, a conceptual model of energy demand management considering the simultaneity of service is proposed as a first step goal to enhance energy demand management. © IFIP International Federation for Information Processing 2015. Source


Shimamura T.,Japan National Institute of Advanced Industrial Science and Technology | Shimamura T.,Ganko Food Service Co. | Takenaka T.,Japan National Institute of Advanced Industrial Science and Technology | Ohura S.,Ganko Food Service Co.
IFIP Advances in Information and Communication Technology | Year: 2013

This study examined improvement of labor productivity and elasticity of labor hour on sales of a multiproduct Japanese cuisine restaurant. Conventionally, multiproduct restaurant operations include a line production system in the kitchen. Japanese chefs are assumed to be low-skilled workers with staff members supported by someone. A cell production system is introduced into a Japanese Cuisine restaurant to improve it. Results show that the cell production system improves both labor productivity and elasticity of labor hours because the system reduces fixed labor hours during less-busy times in the kitchen. To introduce the system, it is important to educate and train kitchen staff members because the system requires preparation of other staff members’ food orders during idle time. © IFIP International Federation for Information Processing 2013. Source


Shimmura T.,Japan National Institute of Advanced Industrial Science and Technology | Shimmura T.,Ganko Food Service Co. | Akamatsu M.,Japan National Institute of Advanced Industrial Science and Technology | Matsunami H.,Osaka Gas Co. | And 2 more authors.
Journal of Japan Industrial Management Association | Year: 2013

In this research, cooking behaviors in the kitchen are measured using behavior observation methods to achieve improvements in both quality and work efficiency. In the first study, the cooking behaviors of proficient kitchen staff and normal kitchen staff are observed. Corrective strategies are then discussed through analyzing the relationship with quality and work efficiency. In the second study, the cooking operations, such as roles and methods, are rearranged in order to examine the effectiveness. Three findings are obtained. 1) cooking behaviors can be divided into two tasks: those that require skills, and those that don't, 2) cooking roles should be determined not by the physical arrangement in the kitchen but by cooking skills to improve both the work efficiency and the quality of dish, and 3) demand fluctuation should be considered to implement corrective strategies for cooking operations. Copyright © 2013 National Institute of Informatics. Source


Shimmura T.,Japan National Institute of Advanced Industrial Science and Technology | Shimmura T.,Ganko Food Service Co. | Akamatsu M.,Japan National Institute of Advanced Industrial Science and Technology | Takenaka T.,Japan National Institute of Advanced Industrial Science and Technology | Oura S.,Ganko Food Service Co.
Journal of Japan Industrial Management Association | Year: 2011

This paper proposes a method to improve the cooking processes and distribution of workload for employees in a restaurant specializing in dinner in order to meet the varying demands of customers' orders. In a restaurant, the total number of dishes differs each day. However, the method of changing the workload distribution among cooking staff according to the total number of dishes to improve cooking speed is not usually used. In this paper, first, we develop a system to compute cooking time through analyzing the behavior of the kitchen staff. The system is incorporated with a recipe system that includes the necessary ingredients and cooking processes, enabling calculation of cooking time without behavior measurement. Second, we analyze the relationship between customers' orders and the workload of each cooking staff using POS data, the recipe system and an attendance planning system. The results suggest that 1) although the recipe system can calculate theoretical cooking time, the correction index is required to calculate actual cooking time because additional operations are required when kitchen staff change the dish prepared, and 2) the restaurant manager can detect operational problems and improve operations by comparing customer orders and kitchen staff workloads. Source

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