2023 Fiscal Year Final Research Report

An Investigation of the Mechanisms for Providing High-Value-Added Food and Beverage Services in Japanese Restaurants

Research Project

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Project/Area Number	20K01883
Research Category	Grant-in-Aid for Scientific Research (C)
Allocation Type	Multi-year Fund
Section	一般
Review Section	Basic Section 07080:Business administration-related
Research Institution	Kyoto Prefectural University
Principal Investigator	Hiramoto Takeshi 京都府立大学, 文学部, 准教授 (30469184)
Co-Investigator(Kenkyū-buntansha)	宗田好史京都府立大学, 生命環境科学研究科, 教授 (70254323) 松原斎樹京都府立大学, 生命環境科学研究科, 特任教授 (80165860)
Project Period (FY)	2020-04-01 – 2024-03-31
Keywords	飲食サービス / 価値創出 / 和食料理店 / しつらい / もてなし
Outline of Final Research Achievements	In this study, fieldwork, questionnaire surveys, and interaction analysis were conducted at Japanese restaurants in Kyoto to elucidate the mechanisms of providing high-value-added food and beverage services in terms of the quality of the food and beverage facilities (architecture, etc.) and hospitality (service interaction with nakai and okami, etc.). The results suggest that Japanese restaurants can be categorized into ryotei, counter kappo, ryokan, and specialty restaurants in terms of value creation, and that each has its own unique value creation mechanism in terms of a combination of shitsurai and hospitality. An empirical analysis of the historical evolution of shitsurai, the details of hospitality, and the importance of the customer's cultural background revealed the foundation for providing high value-added food and beverage services. Translated with DeepL.com (free version)
Free Research Field	経営学、社会学
Academic Significance and Societal Importance of the Research Achievements	世界的なサービス産業の隆盛に伴いその価値創出メカニズムの解明が望まれる中で、日本の歴史的な和食料理店における高付加価値な飲食サービスがいかに成立しているかを明らかにすることで、しつらい、もてなしといった要素がいかに総体的にはたらいて顧客にとってのサービスの価値につながるかを知ることができる。本研究ではフィールドワーク、質問紙調査、相互行為分析といった経験的分析手法の採用により、具体的な価値創出メカニズムの一端を明らかにすることができたが、これはサービス産業の生産性向上に資するものと考えられる。