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.
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Communication dans un congrès
Vittal Prabhu; Marco Taisch; Dimitris Kiritsis. 20th Advances in Production Management Systems (APMS), Sep 2013, State College, PA, United States. Springer, IFIP Advances in Information and Communication Technology, AICT-415 (Part II), pp.11-17, 2013, Advances in Production Management Systems. Sustainable Production and Service Supply Chains. 〈10.1007/978-3-642-41263-9_2〉
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Takeshi Shimamura, Takeshi Takenaka, Syuichi Ohura. Improving Labor Productivity and Labor Elasticity at Multiproduct Japanese Cuisine Restaurant Introducing Cell-Production System. Vittal Prabhu; Marco Taisch; Dimitris Kiritsis. 20th Advances in Production Management Systems (APMS), Sep 2013, State College, PA, United States. Springer, IFIP Advances in Information and Communication Technology, AICT-415 (Part II), pp.11-17, 2013, Advances in Production Management Systems. Sustainable Production and Service Supply Chains. 〈10.1007/978-3-642-41263-9_2〉. 〈hal-01451761〉

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