| Presentation | 2017-03-15 Communication as a Co-creation Masaki Suwa, Haruyuki Fujii, Hideyuki Nakashima, |
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| PDF Download Page |  PDF download Page Link |
| Abstract(in Japanese) | (See Japanese page) |
| Abstract(in English) | We argue that communication is an act of value co-creation, and that values created by the participants through that communication may differ from each other. Each participant, by being inspired by the others’ behaviors and utterances, his/her own intentions and other environmental factors, proactively finds his/her own meanings and values. This paper presents a case-study of communication of a cook in a pasta restaurant and an often-visiting customer. The customer had opportunities to tell the cook what he thought and felt when he ate pasta recipes in the restaurant and to conduct periodical interviews to the cook about the cook’s thoughts and concepts in creating new recipes. Through this communication, the cook has actually reached to creation of a new recipe, and the customer has proactively obtained new insight and meanings into deliciousness of pasta recipes. |
| Keyword(in Japanese) | (See Japanese page) |
| Keyword(in English) | Value Co-creation / Communication / Service / Cooking / Proactivity / Constructive Science |
| Paper # | HCS2016-92 |
| Date of Issue | 2017-03-08 (HCS) |
| Conference Information | |
| Committee | HCS |
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| Conference Date | 2017/3/15(2days) |
| Place (in Japanese) | (See Japanese page) |
| Place (in English) | |
| Topics (in Japanese) | (See Japanese page) |
| Topics (in English) | |
| Chair | Yukiko Nakano(Seikei Univ.) |
| Vice Chair | Nobuyuki Watanabe(Kanazawa Inst. of Tech.) / Tomoo Inoue(Univ. of Tsukuba) |
| Secretary | Nobuyuki Watanabe(Ritsumeikan Univ.) / Tomoo Inoue(Osaka Electro-Comm. Univ.) |
| Assistant | Ryo Ishii(NTT) / Kazuki Takashima(Tohoku Univ.) / Ken Fujiwara(Osaka Univ. of Economic) |
| Paper Information | |
| Registration To | Technical Committee on Human Communication Science |
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| Language | JPN |
| Title (in Japanese) | (See Japanese page) |
| Sub Title (in Japanese) | (See Japanese page) |
| Title (in English) | Communication as a Co-creation |
| Sub Title (in English) | A Case Study of Creation of a New Recipe |
| Keyword(1) | Value Co-creation |
| Keyword(2) | Communication |
| Keyword(3) | Service |
| Keyword(4) | Cooking |
| Keyword(5) | Proactivity |
| Keyword(6) | Constructive Science |
| 1st Author's Name | Masaki Suwa |
| 1st Author's Affiliation | Keio University(Keio Univ.) |
| 2nd Author's Name | Haruyuki Fujii |
| 2nd Author's Affiliation | Tokyo Institute of Technology(Tokyo Inst. Tech.) |
| 3rd Author's Name | Hideyuki Nakashima |
| 3rd Author's Affiliation | The University of Tokyo(Tokyo Univ.) |
| Date | 2017-03-15 |
| Paper # | HCS2016-92 |
| Volume (vol) | vol.116 |
| Number (no) | HCS-524 |
| Page | pp.pp.11-16(HCS), |
| #Pages | 6 |
| Date of Issue | 2017-03-08 (HCS) |