TRIZ Evolution Trends as an Approach for Predicting the Future Development of the Technological Systems in the Food Industry

Barragan-Ferrer, Jesus-Manuel; Negny, Stéphane; Damašius, Jonas; Barragan-Ferrer, Diana; Čižeikienė, Dalia

doi:10.1007/978-3-319-93716-8_12

Cited by 9 publications

(4 citation statements)

References 43 publications

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“…However, if one parameter were to be fixed, other parameters would experience a decrease in performance. TRIZ method was chosen because this method could solve this problem [39]. The "improve" treatment for delayed waste is illustrated in Fig.…”

Section: Results Of Purposed Improvementioning

confidence: 99%

Reduce Waste using Integration of Lean Six Sigma and TRIZ Method: A Case Study in Wood Industry

Purnomo

Lukman

2020

JTI

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Recently, lean production has become a major focus of researchers and industry. The zero waste concept holds an important role in the production process. The aim of this concept is to reduce waste and to increase productivity. Wastes have significant negative impacts to the company, one of which is the decrease of company profit. This research aimed to integrate the Lean Six Sigma method with Teorya Resheniya Izobreatatelskikh Zadatch (TRIZ) in order to reduce wastes. These two methods were applied with Define-Measure-Analyze-Improve-Control(DMAIC) methodology. A case study was conducted in a wood manufacturing company. The results of the study suggest that the application of the two methods can significantly reduce the Non-value Added (NVA).

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Section: Results Of Purposed Improvementioning

confidence: 99%

Reduce Waste using Integration of Lean Six Sigma and TRIZ Method: A Case Study in Wood Industry

Purnomo

Lukman

2020

JTI

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“…It also outlines 40 principles of creative invention to resolve the contradictions, and solutions are achieved by matching the contradiction with the relevant principle. In a recent article on TRIZ evolution trends (TETs), [44] proposed an innovation process via TRIZ evolution trends and the push and pull of technology and market. To classify the product features, the participants provided the five answers in the evaluation in Table 3.…”

Section: Kano and Triz Modelsmentioning

confidence: 99%

The Sustainable Innovation Design in Catering Service

et al. 2021

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COVID-19 has impacted the whole world since 2019, especially the dietary patterns of customers. Before the pandemic, some companies had been monitoring the operation data for health and food safety situations. It has become a vital mission to improve the food production and service process if the companies wish to pursue the sustainability of their businesses due to the general environment being changed by the epidemic. The sustainability of food systems inherently implies not only customer satisfaction but also the saving of costs. The catering service must find new ways to increase customer loyalty and satisfaction while implementing improved practices for building their brand image and modern decoration. The objective of this article is to discuss the service innovation process in order to investigate the interrelationships of catering environmental policy and psychological effects in the service function. The data were collected from a DINESERV questionnaire, comprised service quality standards, to increase the customer satisfaction for a mobile dining car. Finally, the TRIZ or Kano is a standardized measure designed to improve the idealization of strategy for selecting the most appropriate service quality model. This study presents the results from the survey and discusses future perspectives of increasing the sustainability of service within a catering information system.

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“…It also outlines 40 principles of creative invention to resolve the contradictions, and solutions are achieved by matching the contradiction with its appropriate principle. In a recent article in TRIZ Evolution Trends (TETs), Barragan-Ferrer et al [25], investigated the improvement of the innovation process via TRIZ Evolution Trends, the technology push and the market pull strategies.…”

Section: Trizmentioning

confidence: 99%

Using Kano and TRIZ to Investigate the Mobile Dining Car Service Quality in Taiwan

Chen¹,

Huang²,

Hou³

et al. 2020

Preprint

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This purpose of the research presented in this article is to comparing different service quality measurements between Kano and TRIZ that plays the critical roles in the catering industrial. Data collected from a DINESERV questionnaire comprises service-quality standards to increase customer satisfaction of mobile dining car. Finally, the TRIZ is standardized measure designed to improve the idealization of strategy for selecting the most appropriate service quality model. In addition, the preferences of more than one decision maker are internally aggregated into the TOPSIS procedure. The findings of this study provide several important theoretical and practical implications for developing a successful mobile catering app. The results have demonstrated our approach to be both robust and efficient.

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TRIZ Evolution Trends as an Approach for Predicting the Future Development of the Technological Systems in the Food Industry

Cited by 9 publications

References 43 publications

Reduce Waste using Integration of Lean Six Sigma and TRIZ Method: A Case Study in Wood Industry

Reduce Waste using Integration of Lean Six Sigma and TRIZ Method: A Case Study in Wood Industry

The Sustainable Innovation Design in Catering Service

Using Kano and TRIZ to Investigate the Mobile Dining Car Service Quality in Taiwan

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