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

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

Fingerprint

Quality control
Productivity
Industry
Sales
Trajectories

All Science Journal Classification (ASJC) codes

  • Engineering(all)

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

Introduction of computer supported quality control circle in a Japanese cuisine restaurant. / Ueoka, Ryoko; Shinmura, Takeshi; Tenmoku, Ryuhei; Okuma, Takashi; Kurata, Takeshi.

Advances in the Human Side of Service Engineering. CRC Press, 2012. p. 379-388.

Research output: Chapter in Book/Report/Conference proceedingChapter

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. CRC Press, pp. 379-388. https://doi.org/10.1201/b12315
Ueoka R, Shinmura T, Tenmoku R, Okuma T, Kurata T. Introduction of computer supported quality control circle in a Japanese cuisine restaurant. In Advances in the Human Side of Service Engineering. CRC Press. 2012. p. 379-388 https://doi.org/10.1201/b12315
Ueoka, Ryoko ; Shinmura, Takeshi ; Tenmoku, Ryuhei ; Okuma, Takashi ; Kurata, Takeshi. / Introduction of computer supported quality control circle in a Japanese cuisine restaurant. Advances in the Human Side of Service Engineering. CRC Press, 2012. pp. 379-388
@inbook{4f8982c6f44548eb940eefe2cf16657c,
title = "Introduction of computer supported quality control circle in a Japanese cuisine restaurant",
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.",
author = "Ryoko Ueoka and Takeshi Shinmura and Ryuhei Tenmoku and Takashi Okuma and Takeshi Kurata",
year = "2012",
month = "1",
day = "1",
doi = "10.1201/b12315",
language = "English",
isbn = "9781439870266",
pages = "379--388",
booktitle = "Advances in the Human Side of Service Engineering",
publisher = "CRC Press",

}

TY - CHAP

T1 - Introduction of computer supported quality control circle in a Japanese cuisine restaurant

AU - Ueoka, Ryoko

AU - Shinmura, Takeshi

AU - Tenmoku, Ryuhei

AU - Okuma, Takashi

AU - Kurata, Takeshi

PY - 2012/1/1

Y1 - 2012/1/1

N2 - 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.

AB - 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.

UR - http://www.scopus.com/inward/record.url?scp=85054744554&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85054744554&partnerID=8YFLogxK

U2 - 10.1201/b12315

DO - 10.1201/b12315

M3 - Chapter

AN - SCOPUS:85054744554

SN - 9781439870266

SP - 379

EP - 388

BT - Advances in the Human Side of Service Engineering

PB - CRC Press

ER -