A Combinatorial Auction-Based Approach to Staff Shift Scheduling in Restaurant Business
A Combinatorial Auction-Based Approach to Staff Shift Scheduling in Restaurant Business
复制标题
餐厅业务中基于组合拍卖的员工轮班安排方法
DOI：
10.1007/978-4-431-56074-6_15
复制
发表时间：
2015
影响因子：
--
通讯作者：
T. Shimmura
中科院分区：
文献类型：
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作者：
N. Fujii;J. Oda;T. Kaihara;T. Shimmura
本研究的重点是提高餐饮企业的生产力。日本餐饮业的生产率低于其他服务行业，因为提高生产率的方法依赖于服务领域人类工作者的经验和直觉。本研究尝试采用工程/科学方法对餐饮业员工轮班安排进行研究；采用组合拍卖。基于组合拍卖的员工调度是工人与管理者在多目标优化问题中达成协议的一种协商方式；工人们希望尽可能多地工作。另一方面，如果服务水平可以保持在足够高的水平，以满足客户的要求，经理试图减少工人的数量。该方法通过协商，试图找到员工轮班时间表，以实现由顾客满意度、员工满意度和管理者满意度组成的服务满意度的最大化。通过对某日本料理餐厅的实际数据进行计算机实验，验证了该方法的有效性。
This study focuses on improving the productivity of restaurant business. The productivity of restaurant business in Japan is lower than other service industries because the approach to improve the productivity has depended on experience and intuition by human workers in the service field. This study tries to adopt engineering/science approaches to staff shift scheduling in restaurant business; combinatorial auction is applied. Combinatorial auction-based staff scheduling is a negotiation-based approach between workers and a manager to reach an agreement in the multi-objective optimization problem; workers want to work as much as they can. On the other hand, the manager tries to reduce the number of workers if the service level can be kept with high enough to fulfil the customer’s requirements. Resulting from the negotiation, the proposed method tries to find the staff shift schedule to realize maximization of service satisfaction composed by customer satisfaction, employee satisfaction and manager satisfaction. The effectiveness of the proposed method is discussed using the results of computer experiments using real data obtained from the Japanese cuisine restaurant.