2016 年 6 巻 1 号 p. 17-33
Research in the field of scheduling has been undergoing a shift in recent years from a focus on nurse scheduling to that on service industry scheduling at hotels and restaurants. Reducing employment costs and figuring out how to put non-regular employments in place to cope with fluctuating demand are critical issues in this sector, particularly when it comes to the scheduling problem to the service industry that depends on human service providers. To cope with these challenges, this paper proposes a shift scheduling model that effectively takes into consideration non-regular employments specializing in food and beverage service in hotel restaurants. It also considers the use of two types of the non-regular employments who are called monthly staff and one-time staff with different working arrangements.