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Design for Value Creation

  • Tomomi NonakaEmail author
Chapter
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Abstract

This chapter addresses the value creation design of “food”. Food has both the tangible characteristics of the food itself and the intangibility of its associated delivery processes. In designing food value creation, it is desirable to consider simultaneity, perishability, and heterogeneity as characteristics of services. Moreover, when designing food value creation, one must realize the three perspectives of customer satisfaction, employee satisfaction, and management satisfaction. To improve the added value surrounding food, one must positively analyze customer behavior, response to demand fluctuations, employee satisfaction, and link service profit chains. This chapter presents a description of analyses using customer and employee data at the realization site and food service system design.

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Copyright information

© Springer Nature Singapore Pte Ltd. 2020

Authors and Affiliations

  1. 1.Ritsumeikan UniversityShigaJapan

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