Minimizing Customers Waiting Time Variation on Dining-Stage in Study of Chinese Restaurant

• Main Authors: Chia-His Lin, 林佳羲
• Other Authors: Chao-Tang Tseng
• Format: Others
• Language: zh-TW
• Published: 2014
• Online Access: http://ndltd.ncl.edu.tw/handle/bam2vd

碩士 === 朝陽科技大學 === 工業工程與管理系 === 102 === “ Food is what matters to the people! ” according to Ministry of Finance statistics, the number of units catering services for-profit institutions in the trend of steady growth each year. That’s indicated restaurant service systems appear frequently in our lives around,however, the customer how to define the quality of the restaurant, in addition to food quality and taste, the serving of speed can be said that every consumer dining experience common definition of performance indicators, restaurant service system will affect the pace of the meal was the kitchen production system,preparation procedures and cooking programs fluency is also a key factor in the decision of food speed,This study focused on the customers minimized waiting time variation WTV on ” dining stage” ,the stage is defined as seated after a meal is completed to the customer during the period of the last dish on the table. "Wait Time variation WTV （Waiting Time Variance）" is defined as the interval between serving two dishes waiting time for customers, in order to have a fair and consistent customer service, Ye, Li, Toni and Xu （2007） proposed WTV scheduling problems is NP-hard problem,Eilon and Chowdhury （1977） proved a very important optimality property stating that all the optimal solution of 1 / / CTV and 1 / / WTV should be V-shaped property requires that the jobs before the smallest job are scheduled in a decreasing order of their processing times, and the jobs after the smallest job are scheduled in an ascending order of their processing times toachieve the effect of minimizing variation. But, V-shaped arrangement will make too long time on initial interval , the real situation is not in line with this practice, Therefore this study use V-shaped to extension of a heuristic algorithm "A-shaped", that should be A-shaped property requires that the jobs before the biggest job are scheduled in a decreasing order of their processing times, and the jobs after the biggest job are scheduled in an ascending order of their processing times,Sort optimal solution presents an A-shaped start to arrange the production stage closest to the customer ,the production stage is cooking stage. On initial wait time will be shorter interval,when customers are enjoy dishes, chefs have more time to deal with a long cooking time dishes, so that customers will not have to wait for the feeling, we can also reduce the variability of the final dish of time,members of the preparation is also in accordance with the order of the chef cooking the order preparation process can be achieved the performance by minimizing customer wait time variation. This paper is divided into five chapters, the first chapter explains the motive and purpose; Chapter II of literature review is discussion and evolution optimization algorithms CTV &WTV; Chapter III research methods, the first step construct Status of kitchen systems, the second step use chef cooking stage scheduling logic to make A-shaped arrangement, and constructs; Chapter IV is use of statistical variation the concept of the sample and the analysis and comparison of the average gap between the status and A-shaped arrangement with improving efficiency; fifth chapter is the conclusion and the development of future research .