基于M/M/S的高校餐厅配餐模型研究与应用

Research and application of catering model in college restaurant based on M/M/S

针对高校餐厅学生就餐问题,提出了基于排队论的等待制模型。首先通过对高校学生到达餐厅就餐情况以及餐厅工作人员工作情况的调查,确定高校学生愿意在餐厅就餐最短排队等待时间,餐厅服务台工作人员平均服务速率;其次利用M/M/S等待制模型,建立餐厅所需服务台人员最少人数模型minS,在此基础上,通过有序二元比较量化法确定餐厅各工作的权重系数,并由此来量化分配各工作所需人员人数;进而结合指派模型,使用匈牙利算法确定总工作所需最少人数,并进行合理化分工;最后,利用该模型设计开发了食堂点餐的手机应用,并在高校内试运行。

Aiming at the dining problem of college students in restaurants,a waiting system model based on queuing theory is proposed.Firstly,through the investigation of college students’arrival and the working conditions of restaurant staff,the shortest waiting time and average service rate of restaurant staff are determined.Secondly,using M/M/S waiting system model,the minimum number of desk staff model min S is established.On this basis,an orderly binary ratio is adopted.Quantitative method is used to determine the weight coefficients of restaurant work,and then to quantify the number of people needed for each job.Finally,combined with the assignment model,Hungarian algorithm is used to determine the minimum number of people needed for the total work and to rationalize the division of labor.Finally,this model is used to design and develop the campus ordering mobile phone application,which is tested in colleges and universities.