Journal of Applied Economic Research
ISSN 2712-7435
The Use of Simulation Methods for the Implementation of Projects to Improve the Efficiency of the Management University Catering Service
Rackultseva N.G.
Abstract
Abstract. The article discusses an approach that combines methods of business processes analysis with simulation tools, which makes it possible to develop, test and implement organizational and technical measures aimed at improving the efficiency of the value stream. The integrated approach to the analysis and decision-making is considered in application to the university catering system, namely one catering unit. The subject of the research is the operating activities, which reveal factors that reduce the efficiency of the business. The aim of the research is to apply the methodology of customer service process modeling to define the growth potential of the queuing system bandwidth in those cases when the duration of the phases of the process is small and does not reveal losses only by observation. Principles of the system restricting theory, lean production, the queuing theory and simulation modeling in AnyLogic environment are applied in the research. In order to identify the effectiveness growth factors an agent model is developed. It includes the key phases of the catering customer service and considers the use of resources for the customer service. The study aims to analyze the variability of fast processes in a bi-flow service with a chain of dependent phases and limited buffers (queues) between each phase. The modeling process includes three experiments which detect the initial situation, the change in the number of resources involved in the service process and the reduction of variability. The results of simulation presented in the article clearly demonstrate the negative consequences of the queuing system of saving resources during peak loads and also of high variability of processes in each service phase. As a result, based on the data obtained, it is sufficient to apply the arrangements in the phases of service, aimed at the elimination of waste in order to obtain economic benefits from the increased client flow. In addition, the arrangements in most cases do not require any additional costs or the cost might be minimal, and thus the overall economic efficiency will be at its maximum.
Keywords
Key words: catering service; value creating stream; simulative modeling; efficiency of the business system; client flow.
About Authors
Rackultseva Natalia Gennadievna – Candidate, Head of Catering Service System, Ural Federal University named after the first President of Russia B.N. Yeltsin, Ekaterinburg, Russia (620002, Ekaterinburg, Mira street, 19); e-mail: kpurfu@mail.ru.
DOI: http://dx.doi.org/10.15826/vestnik.2017.16.1.008
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