Research On Facility Layout And Operation Optimization Of H University Restaurant

With the development of social economy and the increasing improvement of people’s living standards,China’s catering service industry has developed rapidly and the market scale has been expanding.As an important part of the catering industry,college catering has a broad market development space and potential.The rapid development of education in China is closely related to the strong catering logistics support behind colleges and universities.However,at present,the management level of University restaurants is generally low.There are problems in the layout of facilities,staff operations and services,resulting in the gradual decline of service quality and the difficulty of meeting customer needs.At the same time,the external market competition is becoming more and more fierce.In this context,how to effectively optimize and improve university restaurants,improve service quality and meet customer service needs is of great significance to the development of University catering industry.Taking restaurant A of H university as the research object,this paper uses the methods and theories related to service management and industrial engineering to study,analyze and investigate the current restaurant service situation,identify service weaknesses and bottlenecks,it aims to improve the restaurant service quality,improve customers’ catering service experience and enhance customers’ satisfaction through research.The research in this article is mainly divided into the following:(1)First,through field research and interviews,understand the basic situation and service mode of restaurant A,draw a blueprint for catering services,and identify key links in the service process;(2)Second,collect customer service needs,design and issue a Walk-through survey for restaurant A.Through the questionnaire survey,it is found that the main problems of the current restaurant are low service efficiency,long waiting time for customers,and crowded restaurants.The fishbone diagram is used to analyze the reasons;(3)Then,use process program analysis,layout and route analysis,5W1 H questions and ECRS principles to improve the layout of restaurant facilities.Through methods such as two-handed job analysis,man-machine job analysis,modolar arrangement of predetermind time standard,and action economy principles,the job research and optimization of employees such as restaurant fast food windows,non-fast food windows,and checkout counters are carried out.Put forward suggestions on promoting 6S management,visual and human factors management;(4)Flexsim software is used to model and simulate the service system of restaurant a before and after optimization.Through software simulation,the service efficiency and service capacity of restaurant a are improved,and the phenomenon of queuing congestion is alleviated.It is verified that the overall optimization scheme of restaurant a has certain feasibility,which provides data support for the implementation of the optimization scheme;(5)Finally,this paper analyzes and summarizes the challenges and problems faced by University restaurants in China,and puts forward countermeasures and suggestions.This study shows that through the improvement of restaurant facility layout,meal purchase process and employee operation,the service capacity and employee service efficiency of restaurant a have been greatly improved,the indoor congestion of restaurant can be alleviated,and the service bottleneck of restaurant can be eliminated.