2017 Volume 67 Issue 4 Pages 303-313
In this study, re-establishment of allocation of tasks is introduced to a Japanese cuisine restaurant to reduce labor hour at restaurant kitchen. Conventionally, Japanese cuisine chefs operate a cooking position for each; therefore, labor input toward demand fluctuation is not flexible.
To resolve the problem, cooking positions are reduced by rearrangement of cooking operation based on a behavior analysis during off-peak hours (easy to make plan), and mini kitchen, which is similar to cell production, is introduced to cook all kinds of order by a cooking staff while total of free order is low for reduction of man hour, and efficacy is checked at an actual restaurant kitchen. Results show that, 1) it is possible to reduce man hour before hours by re-establishment of allocation of tasks, and during dinner time by utilizing mini kitchen, 2) it is possible to improve labor productivity because the method enhances flexibility of labor input 3) mini kitchen requires high skill kitchen staff to operates it, therefore, it is not easy to introduce the method to fast food and family restaurant because of dependency to part time workers.
