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This paper introduces an information sharing system for full-service restaurants using an advanced POS system with which staff members can share order information in real time. Using this system, kitchen staff members can grasp the total number of orders and the elapsed time for preparation of each order. Moreover, service staff members can grasp the status of each customer quickly. Using this system in a large-scale restaurant, preparation processes can be made more efficient and reduce customer complaints.<\/p>","DOI":"10.4018\/joci.2010070104","type":"journal-article","created":{"date-parts":[[2010,9,7]],"date-time":"2010-09-07T23:00:35Z","timestamp":1283900435000},"page":"54-70","source":"Crossref","is-referenced-by-count":9,"title":["Improvement of Restaurant Operation by Sharing Order and Customer Information"],"prefix":"10.4018","volume":"1","author":[{"given":"Takeshi","family":"Shimmura","sequence":"first","affiliation":[{"name":"National Institute of Advanced Industrial Science and Technology, Japan"}]},{"given":"Takeshi","family":"Takenaka","sequence":"additional","affiliation":[{"name":"National Institute of Advanced Industrial Science and Technology, Japan"}]},{"given":"Motoyuki","family":"Akamatsu","sequence":"additional","affiliation":[{"name":"National Institute of Advanced Industrial Science and Technology, Japan"}]}],"member":"2432","reference":[{"key":"joci.2010070104-0","doi-asserted-by":"publisher","DOI":"10.1007\/3-540-47749-7_25"},{"key":"joci.2010070104-1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijhm.2006.07.001"},{"key":"joci.2010070104-2","doi-asserted-by":"publisher","DOI":"10.1016\/S0022-4359(00)00028-2"},{"key":"joci.2010070104-3","doi-asserted-by":"publisher","DOI":"10.1016\/0272-6963(90)90158-A"},{"key":"joci.2010070104-4","doi-asserted-by":"crossref","first-page":"375","DOI":"10.1117\/12.474934","article-title":"Advanced techniques for real-time flow visualization","volume":"Vol. 4716","author":"C.Delrieux","year":"2002","journal-title":"Enabling Technologies for Simulation Science Vi"},{"key":"joci.2010070104-5","unstructured":"Han, B. 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