A-8 A Fundamental Study on Service Design Method in Food Service Industry

Abstract

The authors have been studied a restaurant value chain framework to design service processes. In this framework, the total value of the restaurant services is built up gained values in each "services of moments" (branches). In order to apply this value chain, It is necessary to specify value impressing and depressing factors in the "service of moments". In this paper, the authors would like to propose a service design method based on delivered values in "moment of service".