System Layout Problems Of Buffet Dinner Service Systems

With the continuous development in national economy and growth in the livingstandard， there is more and more need in the Food Services. And more and moreinvestors are turning their attention to this industry， expecting higher profit. Butgeneral managers in our country are referring to experience， feeling or architecturaldesign code. Upscale restaurants may attach importance to aesthetics， psychology，culture， lighting and etc. But in the aspects of internal logistics， there exists notargeted methods of planning and analysis， leading to low efficiency and low profit.This paper tries to use the theory and method of system layout to layout twotypical food service systems—Korean cafeteria and Japanese sushi train restaurant，combining the characteristic of catering service. The SLP method is a strongorganized method and widely used to layout project facilities and equipments inindustrial engineering field. First of all， according the structure to SLP stages， theentire facilities layout is divided into two phases， general arrangement and detailedarrangement. Then， in the general layout stage， respectively in accordance with theprocedure of SLP program， the logistics analysis and the operation units’ analysis ofthe two service system is conducted，combining the logistic efficiency and cateringfacilities to obtain reasonable general layout， then the evaluate the planning andmake the optimum choice. In detailed arrangement， considering the respectivecharacteristics and problems discovered in the actual research of the two servicesystem， we analyze and design the operation units affecting restaurant efficiency indetail. Then， this paper developed an index， profit per area， to evaluate the layoutsolutions of the two service systems.Finally， we summarize the defects in the application of SLP to design theservice system’s layout and put forward the prospects of using SLP to planningservice system.