Introduction of computer supported quality control circle in a Japanese cuisine restaurant

Ryoko Ueoka, Takeshi Shinmura, Ryuhei Tenmoku, Takashi Okuma, Takeshi Kurata

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Citation (Scopus)

Abstract

The activity of quality control circle (QCC) has been conducted in restaurant business to improve service productivity. However, it was difficult to show the evidence of improvement objectively. For the purpose of developing the new QCC method specified in service industry, we propose Computer Supported Quality Control Circle (CSQCC). In this study, as a first step of CSQCC we carried out a pilot study in a Japanese cuisine restaurant and evaluated potential capabilities of CSQCC with which we can not only measure behaviors of workers over a month but also show statistical data combining workers’ trajectories with point-of-sale (POS) accounting data in a 3D manner. As members of the QCC shared waitresses’ behaviors, they could effectively find some patterns of traffic in working area correlating to productivity, which shows potential of CSQCC as a new method of service observation.

Original languageEnglish
Title of host publicationAdvances in the Human Side of Service Engineering
PublisherCRC Press
Pages379-388
Number of pages10
ISBN (Electronic)9781439870273
ISBN (Print)9781439870266
DOIs
Publication statusPublished - Jan 1 2012
Externally publishedYes

All Science Journal Classification (ASJC) codes

  • Engineering(all)

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  • Cite this

    Ueoka, R., Shinmura, T., Tenmoku, R., Okuma, T., & Kurata, T. (2012). Introduction of computer supported quality control circle in a Japanese cuisine restaurant. In Advances in the Human Side of Service Engineering (pp. 379-388). CRC Press. https://doi.org/10.1201/b12315