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Personnel Scheduling of Restaurant using Integer Programming  

Choi, Kyu-Wan (Department of Hospitality and Tourism Management, Purdue University)
Publication Information
Korean Journal of Community Nutrition / v.12, no.5, 2007 , pp. 630-638 More about this Journal
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
Personnel Scheduling; Management Science; Integer Programming; Family Restaurant;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
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