基于服务水平决策的航空配餐控制问题研究

Research on air catering control problem based on service level decision

作为航班地面保障系统中的一个子系统,航食公司的效率和服务直接影响航班的运行效率和服务品质。为了减少航食公司因多配餐造成的虚耗成本和加减餐导致的额外运营成本,研究提出一种基于服务水平决策理论、将服务水平要求与初始配餐份数联系起来的控制模型。在实例分析中,通过与实际最终配餐数的均值进行对比,证实了基于服务水平决策的配餐控制使航食公司的初始配餐份数更接近最终的离港旅客数,同时为公司保留了服务水平的控制因素,为航食公司的初始配餐决策提供了有利的理论帮助。

As a subsystem of airline ground support system,air catering company’s efficiency and services directly affect flights’operating efficiency and service quality.To minimize waste costs caused by food spoiling and additional operating costs caused by adding or subtracting extra food,an inflight meal control model is proposed based on theory of service level decision,combining the quantity of inflight meal with service level.Compared with mean value of final inflight actual quantity of case analysis shows the result is closer to the final number of departing passengers.Meanwhile,service level adjusting factor is kept for decision making in initial reservation quantity of inflight meal for air catering company.