Browse

Scheduling Restaurant Workers to Minimize Labor Cost and Meet Service Standards

Cited 13 time in Web of Science Cited 18 time in Scopus
Authors
Choi, Kyuwan; Hwang, Johye; Park, Myoungju
Issue Date
2009-05-01
Publisher
SAGE PUBLICATIONS INC
Citation
CORNELL HOSPITALITY QUARTERLY; Vol.50 2; 155-167
Keywords
restaurant schedulingchain restaurantsKoreaunderstaffingservice qualityoverstaffingcost minimizationlabor schedulingfull-time and part-time employee ratios
Abstract
In labor scheduling, restaurant managers face dual challenges: overstaffing that means excessive labor costs and understaffing that invites the opportunity cost of service errors and lost business. Most operators seek to rely on their personal experience and judgment to determine schedules that are meant to maintain service quality and limit labor costs, but an analysis of one Korean restaurant finds that this goal is elusive. The labor scheduling model based on integer programming (IP) is presented to address the staffing and scheduling issues and service standards by maintaining an appropriate ratio of part-time to full-time employees. Using appropriate constraints, the model was used to generate a schedule for a table service restaurant in Seoul, South Korea, that is affiliated with a global chain. When compared to the existing schedule, the P-generated schedule helped the restaurant reduce overall labor costs while ensuring appropriate service levels.
ISSN
1938-9655
Language
English
URI
https://hdl.handle.net/10371/75338
DOI
https://doi.org/10.1177/1938965509333557
Files in This Item:
There are no files associated with this item.
Appears in Collections:
College of Engineering/Engineering Practice School (공과대학/대학원)Dept. of Industrial Engineering (산업공학과)Journal Papers (저널논문_산업공학과)
  • mendeley

Items in S-Space are protected by copyright, with all rights reserved, unless otherwise indicated.

Browse