This book brings together some of the latest thinking by leading experts from around the world on integrating systems and strategies in production management and related issues that are relevant for making production into a competitive resource for the firm. This book is composed of five parts, each focused on a specific theme: Linking systems and strategies; Strategic operations management; IS/IT applications in the value chain; Modelling and simulation; Improving operations.

The two volumes IFIP AICT 397 and 398 constitute the thoroughly refereed post-conference proceedings of the International IFIP WG 5.7 Conference on Advances in Production Management Systems, APMS 2012, held in Rhodes, Greece, in September 2012. The 182 revised full papers were carefully reviewed and selected for inclusion in the two volumes. They are organized in 6 parts: sustainability; design, manufacturing and production management; human factors, learning and innovation; ICT and emerging technologies in production management; product and asset lifecycle management; and services, supply chains and operations.

This book details the foundations, new developments and methods, applications, and current challenges of systems engineering (SE). It provides key insights into SE as a concept and as an approach based on the holistic view on the entire lifecycle (requirements, design, production, and exploitation) of complex engineering systems, such as spacecraft, aircraft, power plants, and ships. Written by leading international experts, the book describes the achievements of the holistic, transdisciplinary approach of SE as state of the art both in research and practice using case study examples from originating at universities and companies such as Airbus, BAE Systems, BMW, Boeing, and COMAC. The reader obtains a comprehensive insight into the still existing challenges of the concept of SE today and the various forms in which SE is applied in a variety of areas.

The second volume of this successful handbook represents varied perspectives on the fast-expanding field of Service Science. The novel work collected in these chapters is drawn from both new researchers who have grown-up with Service Science, as well as established researchers who are adapting their frames for the modern service context. The first Handbook of Service Science marked the emergence of Service Science when disciplinary studies of business-to-customer service systems intertwined to meet the needs of a new era of business-to-business and global service ecosystems. Today, the evolving discipline of Service Science involves advanced technologies, such as smartphones, cloud, social platforms, big data analytics, and artificial intelligence. These technologies are reshaping the service landscape, transforming both business models and public policy, ranging from retail and hospitality to transportation and communications. By looking through the eyes of today’s new Service Scientists, it is anticipated that value and grand challenges will emerge from the integration of theories, methods, and techniques brought together in the first volume, but which are now rooted more deeply in service-dominant logic and systems thinking in this second volume. The handbook is divided into four parts: 1) Service Experience--On the Human-centered Nature of Service; 2) Service Systems–On the Nature of Service Interactions; 3) Service Ecosystems–On the Broad Context of Service; 4) Challenges–On Rethinking the Theory and Foundations of Service Science. The chapters add clarity on how to identify, enable, and measure service, thus allowing for new ideas and connections made to physics, design, computer science, and data science and analytics for advancing service innovation and the welfare of society. Handbook of Service Science, Volume II offers a thorough reference suitable for a wide-reaching audience including researchers, practitioners, managers, and students who aspire to learn about or to create a deeper scientific foundation for service design and engineering, service experience and marketing, and service management and innovation.

Demonstrating the latest research and analysis in the area of through-life engineering services (TES), this book utilizes case studies and expert analysis from an international array of practitioners and researchers – who together represent multiple manufacturing sectors: aerospace, railway and automotive – to maximize reader insights into the field of through-life engineering services. As part of the EPSRC Centre in Through-life Engineering Services program to support the academic and industrial community, this book presents an overview of non-destructive testing techniques and applications and provides the reader with the information needed to assess degradation and possible automation of through-life engineering service activities . The latest developments in maintenance-repair-overhaul (MRO) are presented with emphasis on cleaning technologies, repair and overhaul approaches and planning and digital assistance. The impact of these technologies on sustainable enterprises is also analyzed. This book will help to support the existing TES community and will provide future studies with a strong base from which to analyze and apply techn9olgical trends to real world examples.

Bringing together some of the world’s leading thinkers, academics and professionals to provide practitioners, students and academicians with comprehensive insights into implementing effective service innovation. This book presents service innovation holistically and systemically across various service areas, including health, education, tourism, hospitality, telecommunications, and retail. It addresses contemporary issues through conceptual and applied contributions across industry, academia, and government, providing insights for improved practice and policy making. Featuring cutting-edge research contributions, practical examples, implementations and a select number of case studies across several growth service industries, this book also includes examples of failed service innovation attempts in order to demonstrate a balanced view of the topic and to make clear the pitfalls to be avoided. Culminating in a suggested step-by-step guide to enable service organization’s managers to understand and implement the concepts of service innovation and manage its evolutionary processes effectively, this book will prove a valuable resource to a wide reaching audience including researchers, practitioners, managers, and students who aspire to create a deeper scientific foundation for service design and engineering, service experience and marketing, and service management and innovation. Includes endorsements from professionals in the field of service innovation.

This book brings several original contributions to research and practical applications in the field of mass customization from the designer, manufacturer, and customer perspectives respectively. It presents advancements in product design for mass customization, design of assembly and supply chain processes, variety induced complexity models, complexity management, marketing tools, information systems to support decision-making, and critical success factors of this manufacturing and marketing strategy.. A special focus of interest is also on the use of product configurators in practice and sustainability assessment for mass customization strategy. The aim is to disseminate current developments and approaches for further theoretical investigation and practical applications of mass customized manufacturing systems.

This proceeding is a compilation of selected papers from the 8th International Workshop of Advanced Manufacturing and Automation (IWAMA 2018), held in Changzhou, China on September 25 - 26, 2018. Most of the topics are focusing on novel techniques for manufacturing and automation in Industry 4.0 and smart factory. These contributions are vital for maintaining and improving economic development and quality of life. The proceeding will assist academic researchers and industrial engineers to implement the concepts and theories of Industry 4.0 in industrial practice, in order to effectively respond to the challenges posed by the 4th industrial revolution and smart factory.

To maintain a competitive edge against other businesses, companies must ensure the most effective strategies and procedures are in place. This is particularly critical in smaller business environments with fewer resources. Knowledge Management Initiatives and Strategies in Small and Medium Enterprises is an authoritative reference source for the latest scholarly material on the management of knowledge resources in smaller-scale enterprises. Highlighting theoretical foundations and real-world applications, this book is ideally designed for professionals, practitioners, researchers, and upper-level students interested in emerging perspectives on knowledge management.

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.