Monthly Restaurant Magazine, July 2022 Issue – June 20, 2022 Shibatashoten (Editor) 4910034010721 Price: 1500 yen + tax No obi (paper band), with scratches, marks, and wear on the exterior. The interior is relatively clean. Due to being a used item, there may be sun damage, stains, scratches, or tears. After packaging, it will be shipped via Yu-Mail, Yu-Packet, or Click Post, etc. In the case of Yu-Mail, it will be delivered to the post, with delivery only on weekdays, no delivery on Saturdays, Sundays, and holidays, and no tracking number. No comments needed, immediate purchase is OK. We do not accept negotiations for price reductions, etc. B240917 [Contents of the product] 《Feature》Understanding Product Value Breakdown and Value Expression Patterns with Examples: Basic Value and Added Value of Products The basic value of a product is largely composed of four elements: "quality and quantity of ingredients," "cooking techniques and time," "temperature of the food," and "serving time." These are the "absolute conditions that determine the deliciousness of the food." On the other hand, added value refers to the experiential value inherent in the product itself, the overall dining experience including customer service and interior/exterior design, or functionality that pursues convenience. This issue's feature theme is to redefine these two classifications as "the difference between quality and value," or "the difference between the value that appeals to instinctual consumption and the value that responds to experiential consumption and functional consumption," and to reorganize the patterns of added value creation, that is, value expression.