Employee Satisfaction Analysis in Food Service Industry – Resultant of Questionnaire to the Restaurant Staff

Nonaka, Tomomi; Kaihara, Toshiya; Fujii, Nobutaka; Fang, Yu; Shimmura, Takeshi; Hisano, Yoshihiro; Asakawa, Tomoyuki

doi:10.1007/978-4-431-55861-3_2

Cited by 1 publication

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“…In order to improve both employee satisfaction and service quality, it is necessary to examine employee satisfaction and clarify its structure. In the previous study [10], the authors analyzed employee satisfaction by looking at the results of a questionnaire distributed to restaurant staff. First, we build a structural model of employee satisfaction.…”

Section: Introductionmentioning

confidence: 99%

Service System Design Considering Employee Satisfaction Through Introducing Service Robots

Nonaka

Shimmura

Fujii

2020

IFIP Advances in Information and Communication Technology

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In this paper, we perform a basic analysis on employee satisfaction and production planning by introducing a service robot which delivers dishes in restaurant service. As an example of a service robot introduced in a Japanese restaurant, we focus on the pantry staff, kitchen staff, and customer service staff, as well as production planning that individual employees implicitly plan and update in their heads. The service robots are used to deliver the dishes prepared at the kitchen to the customer service floor, where the worker specifies the destination and transports the dishes while patroling the restaurant. By analyzing the productivity and employee satisfaction before and after the introduction of the service robots into the categories of serving, cooking area, and customer service, how employees can identify and coordinate work between humans and machines and change process design. From December 2019 to January 2020, an analysis was conducted based on the results of employee questionnaires and interviews conducted at a restaurant.

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Section: Introductionmentioning

confidence: 99%