Improving Labor Productivity and Labor Elasticity at Multiproduct Japanese Cuisine Restaurant Introducing Cell-Production System
Abstract
This study examined improvement of labor productivity and
elasticity of labor hour on sales of a multiproduct Japanese cuisine
restaurant. Conventionally, multiproduct restaurant operations
include a line production system in the kitchen. Japanese chefs are
assumed to be low-skilled workers with staff members supported by
someone. A cell production system is introduced into a Japanese
Cuisine restaurant to improve it. Results show that the cell
production system improves both labor productivity and elasticity of
labor hours because the system reduces fixed labor hours during
less-busy times in the kitchen. To introduce the system, it is
important to educate and train kitchen staff members because the
system requires preparation of other staff members’ food
orders during idle time.
Domains
Computer Science [cs]
Origin : Files produced by the author(s)
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