It has been stated that labor productivity of the restaurants industry productivity is substantially lower than that of the manufacturing industry. This lower level of productivity is primarily attributable to human-related activity in the workplace. This paper proposes that certain human inadequacies can be replaced by machine-based activity.
There are the 4 functions of the Restaurant Industry.
First of all, (1) the Function of the Manufacturing Industry is mainly to produce meals through the cooking of food ingredients.
Secondly, (2) the Function of the Retailing Industry: primarily related to the direct selling of meals and beverages to customers.
Thirdly, (3) the Function of the Space/Time Provision Industry is concerned with providing rooms, or seats and tables to customers for a defined period of time.
Fourthly (4) the Function of the Service Industry is that of serving customers where by the level of customer appreciation for the quality of hospitality and treatment is involved. Customers expect not only information about meals and drinks, but also the social and cultural elements associated with restaurants.
From an analysis of (4) the Function of the Service Industry in relation to restaurants, a number of inefficient processes primarily concerned with logistics are evident. These inefficiencies are mainly the result of human-related activity.
(3) the Space/Time Provision Industry and (4) the Service Industry which are both heavily dependant on each other.
It is necessary to re-examine the functions of (4) to develop new innovations that will affect greater efficiency in the restaurant industry. This article proposes a strategy for achieving this; examples of which will appear towards the end of the paper.

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This study aimed to explore the geographical indications to enhance communitybased industry as a model of endogenous rural development in Korea. The economic and social impacts of using geographical indications have been tremendous since the geographical indications law was implemented in 2002, One of the major impacts was the increasing number of farm households and farming areas. Challenges remain in order to develop the community-based business such as networking with extra-local and local leadership, bottoms-up approach, product advertising, quality control and restricting the terms of protection on trademark to establish geographical indications.

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There is organization or business model to conduct a business. It is necessary to think about whether management development depends if you use any kind of business model.
By this paper, I suggested “fusion of the business” as business model. The important concept of “fusion of the business” is to enable creation of the knowledge while one company needs another company necessarily, and area accumulation of the knowledge is accomplished.
Therefore, it is necessary to make the society to motivate a manager to notice it, and to be able to produce business.

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With the food business (The food manufacturing industry, the food wholesale industry, the food retailing, the dining out industry, and daily dishes and the box lunch industry that supports food on the home meal, home meal replacement (or meal solution) and dining out are called to be a food business generically in this text) who is the user of farm products for agriculture home, the construction of the agribusiness that makes the grasp of the trend of the consumer who purchases and uses farm products through the food business a starting point is requested.
The movement of tie-up of a dining out enterprises and home meal replacement (or meal solution) companies and domestic agriculture extends gradually, and the so on of Watami Foodservice, Mos Foodservice, and Saizeriya are published frequently by general paper and journal and the magazine, etc. as the entry into agriculture and a coordinated case with agriculture. What are changing very, and requesting it from agriculture consumer needs have changed for the food business in the location of farm products as the ingredient though the case with another enterprise has increased, too?
Dining out enterprises and home meal replacement (or meal solution) companies decided to be taken up, to view business conditions and the commodity and the menu development corresponding to the change in consumer needs, and to search for the method of a coordinated expansion with agriculture in this text from among the food business based on such an awareness of the issues.

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The purpose of this paper is to retrace the course of establishing Akita Research Institute for Food and Brewing and to discuss the relationship between the development of baker's yeast by this institute and the promoting of Economic Cluster Formation in Akita Prefecture.
The baker's yeast taken up for this discussion is “Saccharomyces cerevisiae.” This baker's yeast has already been commercialized for bread and miso making not only in Akita prefecture but also in other prefectures. And some technologies associated with this baker's yeast have already been patented and some are now being asked for.

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The purpose of this paper is to introduce the general sales strategy for agricultural products in Aomori prefecture and to discuss the role of administrative support for this strategy.
For this purpose, three points are reported.
First is to give the complete description of the general sales strategy for agricultural products in Aomori prefecture.
Second is to clarify the role of administrative support for the strategic grand design, which aims to encourage the development of apple production in Aomori prefecture.
Third is to explore the new Apple farming income stabilization program, which was added to the general sales strategy for agricultural products in 2007, as a unique policy implemented by Aomori Prefectural Government.

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