Service Engineering

What you need to know to engineer the global service economy. As customers and service providers create new value through globally interconnected service enterprises, service engineers are finding new opportunities to innovate, design, and manage the service operations and processes of the new service-based economy. Introduction to Service Engineering provides the tools and information a service engineer needs to fulfill this critical new role. The book introduces engineers as well as students to the fundamentals of the theory and practice of service engineering, covering the characteristics of service enterprises, service design and operations, customer service and service quality, web-based services, and innovations in service systems. Readers explore such key aspects of service engineering as: The role of service science in developing a smarter planet Service enterprises, including: enterprise value creation, architecture of service organizations, service enterprise modeling, and the application of methods of systems engineering to services Service design, including collaborative e-service systems and the new service development process Service operations and management, including service call centers Service quality, from design operations to customer relations Web-based services and technology in the global e-organization Innovation in service systems from service engineering to integrative solutions, service-oriented architecture solutions, and technology transfer streams With chapters written by fifty-seven specialists and edited by bestselling authors Gavriel Salvendy and Waldemar Karwowski, Introduction to Service Engineering uses numerous examples, problems, and real-world case studies to help readers master the knowledge and the skills required to succeed in service engineering.

Edited by Jussi Kantola, the founding faculty member of the world’s first university Knowledge Service Engineering Department at Korea Advanced Institute of Science and Technology, and Waldemar Karwowski from the Department of Industrial Engineering and Management Systems at UCF, Knowledge Service Engineering Handbook defines what knowledge services engineering means and how it is different from service engineering and service production. This groundbreaking handbook explores recent advances in knowledge service engineering from the accomplished researchers and practitioners in this field from around the world and provides engineering, systemic, industry, and consumer use viewpoints to knowledge service systems and engineering paradigms. The handbook outlines how to acquire and utilize knowledge in the 21st century presenting multiple cultural aspects including US, European, and Asian perspectives. Organized into four parts, it begins with an introduction to the main concepts of knowledge services. It then explores data, information and knowledge based engineering methods and applications that can be used to develop knowledge services, followed by discussions of the importance of human networks in knowledge services. The handbook concludes with descriptions of high-performance knowledge service systems. This structure allows different uses: the information can be looked up as needed or read in the order presented. As with any new field, the excitement lies in seeing how to combine these advances in data, information, and human parts of knowledge services in the future. While most books on this subject concentrate on data, information, or knowledge, this handbook integrates coverage of all three, thus providing a complete examination of sustainable knowledge services. The handbook has been carefully designed to be of use to professionals who develop new knowledge services and related businesses, for academic researchers and lecturers to start new research projects, and for students studying knowledge services, knowledge service production, and knowledge service business.

Service engineering is increasingly posing challenges to traditional software engineering methodologies including specification, modeling, architecture, and verification, just to name a few. On the other hand, the latest advancements in software engineering are continuously leveraged in Service Engineering research, especially in the design and implementation of service-oriented systems. Several mutual impacts between service engineering and software engineering could be observed in the last decade, and many research efforts have been devoted to the field. However, in spite of the considerable efforts and significant contributions, few have attempted to summarize the research results systematically.

If there is any one element to the engineering of service systems that is unique, it is the extent to which the suitability of the system for human use, human service, and excellent human experience has been and must always be considered. An exploration of this emerging area of research and practice, Advances in the Human Side of Service Engineering covers a broad spectrum of ergonomics and human factors issues highlighting the design of contemporary service systems.

This thoroughly up-dated fourth edition of David Chadderton's text provides study materials in the fields of construction, architectural, surveying and energy engineering.

This pioneering book on food study pursues an interdisciplinary approach to service science and the service engineering field. Further, it highlights a range of experiments conducted at actual business sites to verify the effectiveness of the proposed methodologies and theories. In modern society, food study has become more complex, as it involves multiple fields of science. For instance, a long-lived society entails a number of problems for human beings. A balanced intake of nutrients is important for a healthy life, but in many cases, healthy food is not the most enjoyable. As such, it is important for the food industry to provide foods that are both tasty and wholesome, based on the sciences of gastronomy and nutrition. Conventional food study proceeds along the lines of a specific field such as nutrition, agriculture, or gastronomy, though it should be conducted in an interdisciplinary manner. This book covers multifaceted research on food study to respond to today’s societal demands, based mainly on the natural and social sciences. It addresses a wide range of topics, including: food production management using mathematical modeling, operations research, and production engineering; evaluation of food products based on big data analysis; psychological experiments and ethnography; food products based on consumer behavior; organoleptic assessment and health improvement; design of physical dining environments using virtual reality, pedestrian debt recognition (human indoor position measuring), and observation of behavior. Reporting on and assessing many studies conducted at actual business locations, the book offers a unique and highly practical resource.

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Proceedings of the 14th International Conference on Applied Human Factors and Ergonomics (AHFE 2023), July 20–24, 2023, San Francisco, USA