LEADER 03927nam 2200589 450 001 9910136583103321 005 20180328114318.0 035 $a(CKB)3710000000903221 035 $a(BEP)4717718 035 $a(OCoLC)962207905 035 $a(CaBNVSL)swl00406904 035 $a(MiAaPQ)EBC4717718 035 $a(EXLCZ)993710000000903221 100 $a20161105d2017 fy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 10$aDesigning service processes to unlock value /$fJoy M. Field 205 $aSecond edition. 210 1$aNew York, New York (222 East 46th Street, New York, NY 10017) :$cBusiness Expert Press,$d2017. 215 $a1 online resource (151 pages) 225 1 $aService systems and innovations in business and society collection,$x2326-2699 300 $aCo-published with The Center for Services Leadership (CSL). 311 $a1-63157-395-0 311 $a1-63157-396-9 320 $aIncludes bibliographical references (pages 133-147) and index. 327 $a1. Introduction -- 2. The changing nature of service processes -- 3. Value co-creation in service processes -- 4. Knowledge-intensive services -- 5. Unlocking capabilities -- Notes -- References -- Index. 330 3 $aThe service process design landscape is changing, with many of the previous limitations disappearing on how and by whom services are delivered. Opportunities for new service design configurations are being supported, to a large extent, by technology-enabled innovations; many tasks previously performed by the service provider may now be performed by either the customer or the service provider. As a result, customers are playing a more active role in the service process, not only through self-service but also by providing information to the service provider to create a more personalized service experience. Designing Service Processes to Unlock Value explores how service processes can be designed to leverage the expanding range of opportunities for service providers and customers to co-create value. Readers will learn about frameworks for value co- creation and models for designing all types of service processes, as well as the unique challenges of designing knowledge-intensive services. And with the growing number of alternatives for designing service processes and determining who performs the various service tasks, service performance outcomes are increasingly dependent on the knowledge, skills, and abilities--that is, capabilities--of both service providers and customers. Thus, the book concludes with approaches to unlock these capabilities-and further boost value co-creation. The 2nd edition of Designing Service Processes to Unlock Value includes new and updated examples of technology-enabled innovations that provide unprecedented flexibility in service process design and continue to transform how service providers and customers co-produce services. At the same time, readers will see how these innovations can have important--and sometimes surprising--impacts on the nature of the benefit and cost trade-offs and synergies that determine value co-creation. 410 0$aService systems and innovations in business and society collection.$x2326-2699 606 $aCustomer services 608 $aElectronic books. 610 $acustomer 610 $ainnovation 610 $aprocesses 610 $aself-service 610 $aservices 610 $aservice inventory 610 $aservice process design 610 $aservice provider 610 $avalue co-creation 615 0$aCustomer services. 676 $a658.812 700 $aField$b Joy M.$0870311 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910136583103321 996 $aDesigning service processes to unlock value$91942911 997 $aUNINA LEADER 03588nam 2200625 a 450 001 9910781607903321 005 20230725051517.0 010 $a0-309-21264-2 010 $a1-283-25350-X 010 $a9786613253507 010 $a0-309-21262-6 035 $a(CKB)2550000000051835 035 $a(SSID)ssj0000538537 035 $a(PQKBManifestationID)11353652 035 $a(PQKBTitleCode)TC0000538537 035 $a(PQKBWorkID)10560316 035 $a(PQKB)11125300 035 $a(MiAaPQ)EBC3378849 035 $a(Au-PeEL)EBL3378849 035 $a(CaPaEBR)ebr10495448 035 $a(CaONFJC)MIL325350 035 $a(OCoLC)923284096 035 $a(EXLCZ)992550000000051835 100 $a20111003d2011 uy 0 101 0 $aeng 135 $aurcn||||||||| 181 $ctxt 182 $cc 183 $acr 200 00$aLeveraging food technology for obesity prevention and reduction effort$b[electronic resource] $eworkshop summary /$fLeslie Pray and Laura Pillsbury, rapporteurs 210 $aWashington, D.C. $cNational Academies Press$d2011 215 $axii, 106 p. $cill 300 $aBibliographic Level Mode of Issuance: Monograph 311 $a0-309-21261-8 320 $aIncludes bibliographical references. 330 $a"Obesity is a major public health challenge. More than one-third of the U.S. adult population is considered obese, a figure that has more than doubled since the mid-1970s. Among children, obesity rates have more than tripled over the same period. Not only is obesity associated with numerous medical complications, but it incurs significant economic cost. At its simplest, obesity is a result of an energy imbalance, with obese (and overweight) people consuming more energy (calories) than they are expending. During the last 10-20 years, behavioral scientists have made significant progress toward building an evidence base for understanding what drives energy imbalance in overweight and obese individuals. Meanwhile, food scientists have been tapping into this growing evidence base to improve existing technologies and create new technologies that can be applied to alter the food supply in ways that reduce the obesity burden on the American population. Leveraging food technology for obesity prevention and reduction effort examines the complexity of human eating behavior and explores ways in which the food industry can continue to leverage modern food processing technologies to influence energy intake. The report also examines the opportunities and challenges of altering the food supply--both at home and outside the home--and outlines lessons learned, best practices, and next steps."--Publisher's description. 606 $aObesity$xPrevention$vCongresses 606 $aOverweight persons$xHealth and hygiene$vCongresses 606 $aFood industry and trade$vCongresses 615 0$aObesity$xPrevention 615 0$aOverweight persons$xHealth and hygiene 615 0$aFood industry and trade 676 $a362.196/39800973 701 $aPray$b Leslie A$0880793 701 $aPillsbury$b Laura$f1984-$01488661 712 02$aInstitute of Medicine (U.S.).$bFood Forum. 712 02$aInstitute of Medicine (U.S.).$bFood and Nutrition Board. 712 12$aLeveraging Food Technology for Obesity Prevention and Reduction Efforts$f(2010 :$eWashington, D.C.) 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910781607903321 996 $aLeveraging food technology for obesity prevention and reduction effort$93754756 997 $aUNINA