A Simulation Study of Production Task Scheduling for a University Cafeteria

Abstract

This study evaluates and compares how four different task scheduling procedures affect performance measures (i.e., labor use and makespan) of a university cafeteria kitchen. A simulation model and analysis of variance (ANOVA) are used to determine whether main effects (i.e., operation days/menus and dispatching rules) result in better performance measures. Results indicate that all main effects and the interaction effect between days/menus and dispatching rules are significant on labor use. Although operation days/menus affect makespan, dispatching rules do not. Longest holding time, longest processing time (LHLP), the cafeteria’s current dispatching rule, usually results in the worst or highest labor use. On the other hand, employing the shortest processing time (SPT) dispatching rule would result in the best or lowest labor use, but at the risk of exceeding holding times. Consequently, to balance both labor use and food holding time guidelines, the study recommends a rule of longest holding time, shortest processing time to schedule food preparation at this university cafeteria.