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1.INTRODUCTIONWith the vigorous development of economy, the traditional operation method of restaurant is unable to meet the needs of modern society. The improvement of operation method of industrial engineering can improve the efficiency of production and facilitate the growth of consumption. Restaurants have their own advantages, such as the wide variety of food. However, there are several problems that need to be improved, such as long waiting time and complex workplace. In order to reduce the wastes and improve customer’s experience and survive in the market, the running method of Huang Shulang Chicken Pot needs to be improved. 2.OPTIMIZATION BASISHuang Shulang Chicken Pot is a pull-type production workshop, Order before processing, need to wait for food processing. This paper collects the data of customer’s ordering and dining experiences, and then uses [1] statistical method to test the homogeneity, stability and independence of the collected data. MINITAB [2] quality management software is used for distribution type identification, parameter estimation and goodness-of-fit test. The solid model is analyzed by Flexsim simulation software, which found that the time of finishing the dishes ordered by customer is too long. This kind of problem can be improved by reducing the number of stoves and adjust place of goods. 3.ANALYSIS OF THE BASIS SITUATION3.1.Impact of data collection3.1.1.Influence of meal varieties.Shop food variety is more. Different meals at different times. Out of 235 samples, Gai Bo accounted for 208. So, gai Bo was taken as the representative of the study. 3.1.2.Customer service impact.The Chicken Pot is a pull-type production workshop, so customers’ payment is taken as the order entry, and the order time is recorded. After ordering, customers go to the window to pick up their food and record the time. The process is shown in Figure 1. 3.2.1.The data collection.This paper determines the peak period. 5 data collection times, each collection time ≥90 minutes, total data more than 8 hours. Data collection and sorting Table 1. Table 1.First data collection and collation (Part of the content).
3.2.2.The data processing.(1) Order interval homogeneity test. Make access interval pivot tables, draw histograms, as shown in Figure 2 [3]. According to Figure 2, the time between sequences is approximately exponential. Since all the data samples collected were ≥30, the interval was considered to be approximately normal distribution. (2) Product processing time-consuming homogeneity test The product processing time into a pivot table, Figure 3, the product processing time approximately obey exponential distribution. The product times are normally distributed. (3) Stationery test of order interval Will be five times survey data collected by sorting interval grouping, as shown in Table 2 [4]. Table 2.Mean value of order intervals and Average product time.
From (1), the mean difference was 1.02min. The sorting time fluctuates near the mean, so it is considered that the sorting interval is stable. (4) Product processing time-consuming stationarity test The processing time data collected from sorted out and grouped, as shown in Table 2. The difference of mean value was 1.54min. The time - consuming interval is stationary. (5) Order interval independence test The data has no impact and is said to be independent [5]. The time interval between orders collected by the survey is organized into a scatter plot, as shown in Figure 4. Equation (1) is used to obtain the autocorrelation coefficient between interval time and time. According to equation (1), the correlation coefficient ρ=0.0716 is obtained. When ρ is close to zero, the data is not correlated and the sorting interval is independent. (6) Product processing time - consuming independence inspection The processing time of products was sorted out and made into a scatter plot, as shown in Figure 5. According to equation (1), the correlation coefficient between processing time and total time is close to zero, and the product processing time is independent. Sample size is 230, ranking interval approximate normal distribution, be determined by Minitab, as shown in Figure 6. (7) Parameter estimation and goodness of fit test Parameter estimation was performed for X, and 230 samples were integrated (only n-1 order interval was investigated each time). The sample mean x=1.82, variance 2.28, standard deviation 1.51. The maximum likelihood estimation method is shown in equation (3): The mean μ was tested by standard normal distribution, and null hypothesis Ho was set: population mean μ=1.65; Alternative hypothesis H1: μ≠1.65. Because the order interval X approximately follows a normal distribution, it is a twosided test. n =230, significance level α=0.05, Z*0.025=1.96. The test statistics are shown in equation (4). The acceptance domain is (-1.96, 1.96), and the test statistic x ∈ (-1.96, 1.96). μ is in the receiving domain. Conclusion: There is not enough evidence to reject Ho, so μ=1.65. Variance is tested by chi-square distribution, and null hypothesis Ho: population standard deviation σ=1.45; Alternative hypothesis H1: σ≠1.45. Similarly, n=230, the significance level α=0.1, Z*0.1=1.28. The test statistics are shown in equation (5). Calculate: In the accepting domain, σ=1.45. Namely: the ordering interval x of chicken Pot obeys the normal distribution x ~ N (1.65, 2.1025). (8) Parameter estimation and fitting Optimization Test of Product processing time Integrating the sample data, sample mean x=6.57, variance 3.65, standard deviation 1.91. The maximum likelihood estimation method is shown in Equation (3). Ho: population mean μ=6.5; H1: μ≠6.5. Similarly n=235, the significance level α=0.1, Z0.05=1.645. The test statistics are shown in equation (6). x ∈(-1.645, 1.645). If μ is in the receiving domain, μ=6.5.Similarly, Ho: σ=1.9; H1: σ≠1.9. n=235, α=0.1, Z0.1=1.28. The test statistics are shown in equation (5). In the acceptance domain, σ=1.9, the processing time of follows the normal distribution x ~ N (1.65, 3.61). 4.FLEXSIM SIMULATION MODELING ANALYSIS4.1.Entity model analysisThe ordering and picking time are taken as the beginning and end of the order, and the parameter values are set according to the verified ordering interval and product processing time distribution [6]. Set parameter values in the generator and processor, as shown in Figures 7 and 8. 4.2.The analysis of running dataSetting time parameters as peak, through random traffic, 26 times Flexsim simulation run, the operation data statistics in Table 3. Table 3 shows that the peak with an average of 57.5 order entry, 53 order output. Take food the average waiting time is 6.52 minutes, maximum wip for 9. Table 3.Flexsim simulation data sheet (Part of the content).
5.IMPROVEMENT MEASURES5.1.The causes of the problemThrough the simulation, it is find that too many customer order from the oven, panic when peak of processed foods, repeatedly feeding. By reducing the number of stoves, adjust the venue layout to solve. 5.2.The reduction of the number of stovesWorkshop plane is shown in Figure 9, the stereo is shown in Figure 10. Job site with 12 stoves. Peak is shown in Figure 13, processing, use stove number of nine, the maximum utilization rate of 75%. 5.3.The adjustment oft the site layoutFrom Figure 10, the stove in the processing area is composed of two rows of three columns, employees is unsafe when they are using the oven. Function [7] analysis the external and internal cooking. Design operation area, ideal site 2d Figure 11, 3D front and side view Figure 12. Figures 11 and 12 show the improved model. [8] Through the analysis of the process, improve the before and after the cooking process, drawing in Figure 13. The number of employees with action to reduce and arm movements reduced 30 cm, to improve the safety in production. In the operating area set the material storage area, raw materials and walking distance from the reduced 2.9m. 6.SUMMARY OF IMPROVEMENT EFFECTCall a different random flow before and after the simulation model, after collecting operation data to improve the simulation run data, such as Table 4. Improved after operation data simulation results, compared with the status quo mapped the improvement effect comparison table as shown in Table 5. Table 4.Simulation running data after improvement.
Table 5.Comparison of improvement results.
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