Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
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Personnel Scheduling of Restaurant using Integer Programming

정수계획법을 이용한 외식인력 스케줄링

  • Choi, Kyu-Wan (Department of Hospitality and Tourism Management, Purdue University)
  • 최규완 (미국 퍼듀대학교 호텔관광대학)
  • Published : 2007.10.31
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Abstract

The purpose of this study is to investigate an efficient use of labor in personnel scheduling for the restaurant industry. More specifically, this study attends to reduce overall labor cost while not sacrificing both full-time and part-time employees' schedules. The customers' demands were measured by sales in this analysis. Historically, server scheduling in the restaurant has been practiced by manager's experience and intuition; however, those practices provided drawbacks because managers often fail to consider external factors such as a employees' working conditions and change in a restaurant's size. The result of a new method in personnel scheduling provided significant cost saving compared to a previous scheduling technique. This study found that a new method in personnel scheduling allowed the restaurant to save labor cost. The outcome of this study should of for important strategic implication for the restaurant managers.

Keywords

References

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