Multiproduct Traditional Japanese Cuisine Restaurant Improves Labor Productivity by Changing Cooking Processes According to Service Product Characteristics. | D2R Server publishing the DBLP Bibliography Database, hosted at L3S Research Center

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dcterms:bibliographicCitation	<http://dblp.uni-trier.de/rec/bibtex/journals/ijat/ShimmuraOAFNTT18>
dc:creator	<https://dblp.l3s.de/d2r/resource/authors/Kenji_Arai>
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/Takashi_Tanizaki>
dc:creator	<https://dblp.l3s.de/d2r/resource/authors/Takeshi_Shimmura>
dc:creator	<https://dblp.l3s.de/d2r/resource/authors/Takeshi_Takenaka>
dc:creator	<https://dblp.l3s.de/d2r/resource/authors/Tomomi_Nonaka>
foaf:homepage	<http://dx.doi.org/doi.org%2F10.20965%2Fijat.2018.p0449>
foaf:homepage	<https://doi.org/10.20965/ijat.2018.p0449>
dc:identifier	DBLP journals/ijat/ShimmuraOAFNTT18 (xsd:string)
dc:identifier	DOI doi.org%2F10.20965%2Fijat.2018.p0449 (xsd:string)
dcterms:issued	2018 (xsd:gYear)
swrc:journal	<https://dblp.l3s.de/d2r/resource/journals/ijat>
rdfs:label	Multiproduct Traditional Japanese Cuisine Restaurant Improves Labor Productivity by Changing Cooking Processes According to Service Product Characteristics. (xsd:string)
foaf:maker	<https://dblp.l3s.de/d2r/resource/authors/Kenji_Arai>
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/Takashi_Tanizaki>
foaf:maker	<https://dblp.l3s.de/d2r/resource/authors/Takeshi_Shimmura>
foaf:maker	<https://dblp.l3s.de/d2r/resource/authors/Takeshi_Takenaka>
foaf:maker	<https://dblp.l3s.de/d2r/resource/authors/Tomomi_Nonaka>
swrc:number	4 (xsd:string)
swrc:pages	449-458 (xsd:string)
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rdfs:seeAlso	<https://doi.org/10.20965/ijat.2018.p0449>
dc:title	Multiproduct Traditional Japanese Cuisine Restaurant Improves Labor Productivity by Changing Cooking Processes According to Service Product Characteristics. (xsd:string)
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swrc:volume	12 (xsd:string)