研究者学術情報データベース

シンムラタケシ
新村猛
SHINMURA TAKESHI

所属食マネジメント学部食マネジメント学科

職名教授

論文
1.	2021/09	Digital Ordering Improves Labor Productivity in Multiproduct Restaurants │
2.	2021/09	Forecasting the Number of Customers Visiting Restaurants Using Machine Learning and Statistical Method │
3.	2021/05	A Robust Inventory Management Approach to Environmental Changes in the Leasing Industry: Capacity Constraints and Moving Costs │
4.	2020/12	Staff scheduling in restaurants where hall staff and robots cooperate │ International Journal of simulation and Process Modelling │ 15 (6),571583
5.	2020/09	Forecasting Customers Visiting Using Machine Learning and Characteristics Analysis with Low Forecasting Accuracy Days │ Proc. of International Conference Advances in Production Management Systems │ ,670-678頁
6.	2020/09	Human–Robot Hybrid Service System Introduction for Enhancing Labor and Robot Productivity │ Proc. of International Conference Advances in Production Management Systems │ ,661-669頁
7.	2020/09	Service System Design Considering Employee Satisfaction Through Introducing Service Robots │ Proc. of International Conference Advances in Production Management Systems │ ,686-692頁
8.	2020/06	Learning Food-arrangement Policies from Raw Images with Generative Adversarial Imitation Learning │ Proc. of 17th International Conference on Ubiquitous Robots (UR) │ ,93-98頁
9.	2019/07/01	The Impact of Information on Taste Ranking and Cultivation Method on Rice Types That Protect Endangered Birds in Japan: Non-hypothetical Choice Experiment with Tasting, Food Quality and Preference │ International Journal of Automation Technology │ 12 (4),28-38頁
10.	2019/07	Restaurants Store Management Based on Demand Forecasting │ Proc. of SIRP International Conference on Intelligent Computation in Manufacturing Engineering │
11.	2019/07	Service Robot Introduction to a Restaurant Enhances both Labor Productivity and Service Quality │ Proc. of SIRP International Conference on Intelligent Computation in Manufacturing Engineering │
12.	2019/03/01	従業員とロボットの混在職場における要員配置計画問題のモデル化と顧客満足,　従業員満足,　経営者満足の関係についての考察” │ 日本経営システム工学会誌 │ 35 (3),197-204頁
13.	2018/11	Introducing batch production to enhance production efficacy and dish quality at a multiproduct Japanese cuisine restaurant │
14.	2018/11	Restaurant store management with internal data and external data existing in ubiquitous │ Proc. of 6th International Conference of Serviceology │
15.	2018/07/01	Multiproduct Traditional Japanese Cuisine Restaurant Improves Labor Productivity by Changing Cooking Processes According to Service Product Characteristic │ International Journal of Automation Technology │ 12 (4),449-458頁
16.	2018/07	A production planning game: employee training to flexibly adapt to environmental changes in service systems │ Proc. Of Council of Engineering Systems Universities: (CESUN) │
17.	2018/07	Batch production introduction using partial refrigerator to enhance both quality of dish and labor productivity at Japanese cuisine restaurant │ Proc. of SIRP International Conference on Intelligent Computation in Manufacturing Engineering │
18.	2018/07	Demand forecasting in restaurants using machine learning and statistical analysis │ Proc. of SIRP International Conference on Intelligent Computation in Manufacturing Engineering │
19.	2018/07	Multi-Agent Simulation Based Analysis for Restaurant Service │ Proc. of SIRP International Conference on Intelligent Computation in Manufacturing Engineering │
20.	2017/07	A Staff Scheduling Method Considering Constrains of Allocation of Allocating Plural Task in Restaurant Business │ Proc. of 5th International Conference of Serviceology │
21.	2017/07	Multiproduct Japanese Cuisine Restaurant Improves Labor Productivity by Changing Cooking Processes Using a Partial Refrigerator │ Proc. of 5th International Conference of Serviceology │
22.	2017/07	Shift Scheduling to Improve Customer Satisfaction, Employee Satisfaction and Management Satisfaction in Service Workplace where Employees and Robots Collaborate │ Proc. of 5th International Conference of Serviceology │
23.	2017/01/01	担当組み換えによる日本料理レストランの労働時間短縮に関する研究 │ 日本経営工学会誌 │ 67 (4),303-313頁
24.	2016/09	A Proposal of Adaptive Model into Environmental Dynamic Change with Co-creative Design │ Proc. of 4th International Conference on Serviceology │
25.	2016/09	Kitchen layout planning in food service industry by integration of simulation and genetic algorithm │ Proc. of 4th International Conference on Serviceology │
26.	2016/09	Modeling of Restaurant Service Process using Cellular Automata │ roc. of 4th International Conference on Serviceology │
27.	2016/09	Reduction of Employee’s Work Lord by Reducing Moving Distance at a Japanese Cuisine Restaurant │ Proc. of 4th International Conference on Serviceology │
28.	2016/07	Modelling and Analysis method of Restaurant Service System │ Proc. of SIRP International Conference on Intelligent Computation in Manufacturing Engineering │
29.	2016/07	Staff Motion Reduction at a Japanese Restaurant by Kitchen Layout Redesign after Kitchen Simulation │ Proc. of SIRP International Conference on Intelligent Computation in Manufacturing Engineering │
30.	2016/04/01	顧客満足度を考慮した従業員満足度モデル－レストランにおける担当ポジションによる差異の分析－ │ 日本経営工学会誌 │ 67 (1),59-69頁
31.	2016/03/01	マルチエージェントシミュレーションを用いたレストランサービスプロセスのモデル化と解析 │ 日本経営システム学会誌 │ 32 (3),375-380頁
32.	2015/09	Energy Consumption in Food Service Business: A Conceptual Model of Energy Management Considering Service Properties │ Proc. of International Conference Advances in Production Management Systems │
33.	2015/07	A Combinatorial Auction Based Approach to Staff Shit Scheduling in Restaurant Business │ Proc. of International Conference on Serviceology │
34.	2015/07	Enhancing Kitchen Layout and Training to Improve Management and Employee Satisfaction │
35.	2015/07	Role of Servicing Activity Visualization of Quality Control Circle │ Proc. of International Conference on Serviceology │
36.	2015/07	The effect of the word of mouth for tasting rice by using non-hypothetical choice experiment │ Proc. of International Conference on Serviceology │
37.	2014/09/01	An Actual Purchasing Experiment for Investigating Effect of Eco-information on Environmental Consciousness and Attitudes to Agricultural Products │ The International Journal of Automation Technology │ 8 (5),688-697頁
38.	2014/09	A Study on Planning Method for Staff Shift improving Service Satisfaction in Restaurant Business -Proposal of Scheduling Considering Difference in Employee Abilities- │
39.	2014/09	Employee Satisfaction Analysis in Food Service Industry - Resultant of Questionnaire to the Restaurant Staff – │
40.	2014/09	Production-Related Information Effects on Service Valuation: A Study Using Food Purchasing and Eating Experiments with Human Subjects │
41.	2014/09	Using a Cooking Operation Simulator to Improve Cooking Speed in a Multiproduct Japanese Cuisine Restaurant │
42.	2014/09	エネルギ消費モデルを用いたサービス生産システム評価モデルの提案 │ 日本機械学会第24回設計工学・システム部門研究会 │
43.	2013/09	Facility Layout Planning of Central Kitchen in Food Service Industry - Application to the real-scale problem │
44.	2013/09	Improving productivity and labor elasticity at multiproduct Japanese cuisine restaurant introducing cell production system │
45.	2013/01/01	作業稼働率向上と品質向上の両立を目指したレストランンの調理作業組み換えに関する研究 │ 日本経営工学会誌 │ 63 (4),258-266頁
46.	2012/09	Improving Customer’s Subjective Waiting Time Introducing Digital Signage │ Proc. of International Conference Advances in Production Management Systems │
47.	2012/04	Introduction of Computer Supported Quality Control Circle in Japanese Cuisine Restaurant │ Proc. of 1st International Conference on Human Side of Service │
48.	2012/01/01	モバイル端末を用いた情報共有システムによるレストランのサービス改善に関する研究 │ 2 (1),15-22頁
49.	2011/09	mproving Restaurant Operations Through Service Engineering │ Proc. of International Conference Advances in Production Management Systems │
50.	2011/09	Practical and Interactive Demand Forecasting Method for Retail and Restaurant Services │
51.	2011/09	Service-Operation Estimation in a Japanese Restaurant Using Multi-Sensor and POS Data │
52.	2011/04/01	調理行動分析と顧客情報を用いたレストランでのプロセス改善に関する研究 │ 62 (1),12-20頁
53.	2010/07/01	Improvement of Restaurant Operation by sharing Order and Customer Information │ International Journal　of organization and collecting intelligence │ 1 (3),54-70頁
54.	2010/07	Analysis of Eating Behavior in Restaurants Based on Leftover Food │ Proc. of International Conference on Industrial Informatics │
55.	2010/07	Process Management in Restaurant Service -A Case Study of Japanese Restaurant Chain- │ Proc. of International Symposium on Scheduling │
56.	2010/06/01	飲食店加工商品の味と味覚品質の最適化 │ 人間工学 │ 46 (3),208-214頁
57.	2010/06	外食産業におけるサービス工学の実践 │ 工知能学会大会（第24回）論文集 │
58.	2009/12/09	Real-Time Process Management System in a Restaurant by Sharing Food Order Information │ Proc. of International Conference on Soft Computing and Pattern Recognition │ ,703706