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dcterms:bibliographicCitation <http://dblp.uni-trier.de/rec/bibtex/conf/icserv/ShimmuraTOAKFN15>
dc:creator <https://dblp.l3s.de/d2r/resource/authors/Nobutada_Fujii>
dc:creator <https://dblp.l3s.de/d2r/resource/authors/Syuichi_Oura>
dc:creator <https://dblp.l3s.de/d2r/resource/authors/Takeshi_Shimmura>
dc:creator <https://dblp.l3s.de/d2r/resource/authors/Tomomi_Nonaka>
dc:creator <https://dblp.l3s.de/d2r/resource/authors/Tomoyuki_Asakawa>
dc:creator <https://dblp.l3s.de/d2r/resource/authors/Toshihumi_Takahashi>
dc:creator <https://dblp.l3s.de/d2r/resource/authors/Toshiya_Kaihara>
foaf:homepage <http://dx.doi.org/doi.org%2F10.1007%2F978-4-431-56074-6%5F16>
foaf:homepage <https://doi.org/10.1007/978-4-431-56074-6_16>
dc:identifier DBLP conf/icserv/ShimmuraTOAKFN15 (xsd:string)
dc:identifier DOI doi.org%2F10.1007%2F978-4-431-56074-6%5F16 (xsd:string)
dcterms:issued 2015 (xsd:gYear)
rdfs:label Enhancing Kitchen Layout and Training to Improve Management and Employee Satisfaction at a Multiproduct Japanese Cuisine Restaurant. (xsd:string)
foaf:maker <https://dblp.l3s.de/d2r/resource/authors/Nobutada_Fujii>
foaf:maker <https://dblp.l3s.de/d2r/resource/authors/Syuichi_Oura>
foaf:maker <https://dblp.l3s.de/d2r/resource/authors/Takeshi_Shimmura>
foaf:maker <https://dblp.l3s.de/d2r/resource/authors/Tomomi_Nonaka>
foaf:maker <https://dblp.l3s.de/d2r/resource/authors/Tomoyuki_Asakawa>
foaf:maker <https://dblp.l3s.de/d2r/resource/authors/Toshihumi_Takahashi>
foaf:maker <https://dblp.l3s.de/d2r/resource/authors/Toshiya_Kaihara>
swrc:pages 139-145 (xsd:string)
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rdfs:seeAlso <http://dblp.uni-trier.de/db/conf/icserv/icserv2015.html#ShimmuraTOAKFN15>
rdfs:seeAlso <https://doi.org/10.1007/978-4-431-56074-6_16>
swrc:series <https://dblp.l3s.de/d2r/resource/conferences/icserv>
dc:title Enhancing Kitchen Layout and Training to Improve Management and Employee Satisfaction at a Multiproduct Japanese Cuisine Restaurant. (xsd:string)
dc:type <http://purl.org/dc/dcmitype/Text>
rdf:type swrc:InProceedings
rdf:type foaf:Document