Part 1: Design for Value Creation -- Chapter 1. Design for Value Creation -- Chapter 2. Analysis and prediction of customer behaviors for restaurant management -- Chapter 3. Mathematical Modeling for Gastronomy Service Process -- Part 2: Production Management for Value Realization -- Chapter 4. Sensing of service provision processes -- Chapter 5. Systems Engineering Approach to Floorand Staff-shift Layout Design Floor -- Chapter 6. Design and Production Systems for Food Products -- Part 3: Evaluation by Human for Further Value Creation -- Chapter 7. The Intersubjective Valuation of Service -- Chapter 8. Consumer behavior for information on food products -- Chapter 9. School cafeteria experiments for food healthy messages. .

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. .

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