Kansei Evaluation on Food for Higher Productivity of Service in Food Business Using Dominant AHP

Abstract

Recently, in both Japan and U.S.A. the number of employees and GDP of service industries occupy 70 percent and 75 percent respectively. Service industries are now contributing most of economic growth after 2001. In this situation in order to keep and strengthen the power of our country to compete, service innovation and great improvement in efficiency and productivity are necessary in various services of private companies, administration services of government and local self-governing communities or education services of Universities. Systematic arrangement however is behind and the design of service system almost relies on human senses and experiences, hence it is not too much to say that there is no theory to design service system. The scientific approach to design service is therefore needed. Here food business is taken up and it is discussed how to evaluate consumers' Kansei on food by using dominant AHP and utilize the result of the evaluation to be able to offer various services to consumers aiming for higher productivity of service.