摘要
由于新冠疫情的影响,餐饮企业需求波动变大。在需求高峰期,如何在有限的资源下提高服务能力和效率,是餐饮企业面临的重要问题。文中以H餐厅为例,运用座位组合优化方法,得出合理的餐桌数量组合,提出了新的服务机制;通过flexsim软件建立仿真模型,验证了新的服务机制更贴合顾客的到达规律,接待更多高收益的顾客,提高了餐厅营业额,优化了餐厅排队系统,使餐厅在有限的资源下接待更多高收益的顾客;运用SLP方法,对H餐厅整体布局进行了优化设计,优化的布局缩短了餐厅服务员工作移动路径,分散了餐厅人流,提高了餐厅运作效率。
Due to the impact of COVID-19,the demand of catering enterprises fluctuates greatly. During the peak demand period,how to improve service capacity and efficiency with limited resources is an important issue for catering enterprises. Taking H restaurant as an example,this papergets a reasonable number of table combination by using seat combination optimization method and proposed a new service mechanism. Establishing a simulation model by flexsim soft,this paper verifies that the new service mechanism is more consistent with the arrival rule of customers,can receive more high-profit customers,improve the restaurant turnover and optimize the restaurant queuing system. It enables the restaurant to receive more high-profit customers with limited resources. SLP method is used to optimize the overall layout of H restaurant. The optimized layout shortens the working and moving path of the restaurant staff,disperses the flow of people in the restaurant and improves the operation efficiency of the restaurant.
作者
邓裕琪
张家伟
徐晓鸣
DENG Yu-qi;ZHANG Jia-wei;XU Xiao-ming(School of Mechanical and Power Engineering,Guangdong Ocean University,Zhanjiang 524088,China)
出处
《物流工程与管理》
2022年第2期123-126,共4页
Logistics Engineering and Management
基金
2020年广东海洋大学校级创新创业计划(项目编号:CXXL2020197)
广东省教育厅青年创新人才类项目(编号:2016KQNCX059)。
关键词
排队系统
系统布置设计
座位组合优化
queuing system
systematic layout planning
seat combination optimization
