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"Multiproduct Traditional Japanese Cuisine Restaurant Improves Labor ..."

Takeshi Shimmura et al. (2018)

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DOI: 10.20965/IJAT.2018.P0449

access: closed

type: Journal Article

metadata version: 2020-07-09

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  - https://dblp.org/rec/journals/ijat/ShimmuraOAFNTT18
Takeshi Shimmura, Syuichi Oura, Kenji Arai, Nobutada Fujii, Tomomi Nonaka, Takeshi Takenaka, Takashi Tanizaki:
Multiproduct Traditional Japanese Cuisine Restaurant Improves Labor Productivity by Changing Cooking Processes According to Service Product Characteristics. Int. J. Autom. Technol. 12(4): 449-458 (2018)

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