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

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

研究成果: Chapter in Book/Report/Conference proceedingChapter

1 引用 (Scopus)

抜粋

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.

元の言語英語
ホスト出版物のタイトルAdvances in the Human Side of Service Engineering
出版者CRC Press
ページ379-388
ページ数10
ISBN(電子版)9781439870273
ISBN(印刷物)9781439870266
DOI
出版物ステータス出版済み - 1 1 2012
外部発表Yes

All Science Journal Classification (ASJC) codes

  • Engineering(all)

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  • これを引用

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