{"created":"2023-06-20T16:47:50.803492+00:00","id":19612,"links":{},"metadata":{"_buckets":{"deposit":"2629719a-d378-4fca-8936-437069c20967"},"_deposit":{"created_by":3,"id":"19612","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"19612"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00019612","sets":["14:923:1081:4451"]},"author_link":["33321","33322"],"item_2_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-07-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"109","bibliographicPageStart":"101","bibliographicVolumeNumber":"65","bibliographic_titles":[{"bibliographic_title":"商経学叢"},{"bibliographic_title":"Shokei-gakuso: Journal of Business Studies","bibliographic_titleLang":"en"}]}]},"item_2_description_33":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"[Abstract]本稿ではサービスデザインの考えを用いて，世界的な問題である食品ロスを減らす方法のひとつとして，コンビニエンスストアにおけるおにぎりの新しい販売方法を提案した。意識啓発や企業努力によらず，簡単な手法で実行可能である点が社会的な貢献である。約一週間の実店舗における販売実証実験の結果，おにぎりの食品ロスを大幅に減少することができたことに加えて，仕掛けを施していない棚への波及効果も確認した。また，実施に当たっての課題についてもまとめた。\n[Abstract] In this paper, as a method to reduce food loss, which is a worldwide problem, we proposed a new way to sell rice balls at convenience stores using the idea of service design. The fact that this can be executed with a simple method that is independent from raising awareness or the company’s efforts, is what contributes to society. As a result of sales demonstration experiments in real stores for about a week, in addition to being able to drastically reduce the food loss of rice balls, we also confirmed a ripple effect on the shelves that weren’t manipulated. We also summarized the issues we faced in implementing.","subitem_description_type":"Abstract"}]},"item_2_description_41":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_publisher_14":{"attribute_name":"出版者 名前","attribute_value_mlt":[{"subitem_publisher":"近畿大学商経学会"}]},"item_2_source_id_22":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"04502825","subitem_source_identifier_type":"ISSN"}]},"item_2_text_7":{"attribute_name":"著者(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Fuse, Masaaki"},{"subitem_text_language":"en","subitem_text_value":"Mimatsu, Takahiro"}]},"item_2_text_8":{"attribute_name":"著者 所属","attribute_value_mlt":[{"subitem_text_value":"近畿大学経営学部; 准教授"},{"subitem_text_value":"近畿大学経営学部; 学生"}]},"item_2_text_9":{"attribute_name":"著者所属(翻訳)","attribute_value_mlt":[{"subitem_text_value":"Kindai University"},{"subitem_text_value":"Kindai University"}]},"item_2_version_type_12":{"attribute_name":"版","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_be7fb7dd8ff6fe43","subitem_version_type":"NA"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"布施, 匡章"},{"creatorName":"フセ, マサアキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"三松, 孝嘉"},{"creatorName":"ミマツ, タカヒロ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-10-10"}],"displaytype":"detail","filename":"AN10437975-20180731-0101.pdf","filesize":[{"value":"1.3 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN10437975-20180731-0101.pdf","url":"https://kindai.repo.nii.ac.jp/record/19612/files/AN10437975-20180731-0101.pdf"},"version_id":"f1f7bfaf-2003-447c-9c82-283cb58a11de"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"サービスデザイン","subitem_subject_scheme":"Other"},{"subitem_subject":"実証実験","subitem_subject_scheme":"Other"},{"subitem_subject":"仕掛け","subitem_subject_scheme":"Other"},{"subitem_subject":"食品ロス","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"〈論文〉おにぎり，サンドイッチ等の食品ロスを減らす仕掛け ―サービスデザインを用いた実証実験―","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"〈論文〉おにぎり，サンドイッチ等の食品ロスを減らす仕掛け ―サービスデザインを用いた実証実験―"},{"subitem_title":"〈Articles〉The Triggers to Reduce Fast-Foods Wastes at Convenience-Stores -Demonstration Experiments using the Service Design-","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["4451"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-10-10"},"publish_date":"2018-10-10","publish_status":"0","recid":"19612","relation_version_is_last":true,"title":["〈論文〉おにぎり，サンドイッチ等の食品ロスを減らす仕掛け ―サービスデザインを用いた実証実験―"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T20:12:56.823086+00:00"}