论文总字数：23893字

摘 要

随着第三产业和人民生活水平的普遍提高的快速发展，不仅仅是餐饮行业的需求正在变得越来越大，连餐饮哪个行业的经营管理模式也是变得多种多样，经济型连锁餐厅就是这其中比较有代表性的，这样的餐厅往往需求比一般的餐厅要高，并且吃饭的时间也是比较集中，特别是一些比较著名的餐厅，经常会出现店门口队伍超长的现象。因为在现实中餐厅将设施规模和供应能力等诸多方面的限制可能无法完全满足客户的需求高峰期，供应和需求之间的这种不平衡从而导致等候现象。因此，如何使餐厅在有限的资源得到充分利用是重点需要考虑的问题。同时，餐厅的布局也会影响服务和运行效率的峰值，因此同样需要进行研究。

本次以X餐厅为论文的主要研究对象，研究发现，餐厅的用餐高峰期会出现人数众多、排队拥挤这一系列的问题比较严重，通过合理的餐厅的布局来提高餐厅运营效率。研究主要分为三个方面，一个是调查研究分析X餐厅的排队系统，了解餐厅的特征，并且处理收集顾客到达和餐厅的服务规律明；二则是运用数学模型并通过算法求出该餐厅的最优方案，从而评价该方案的系统运行指标；第三个方面则是以优化后的方案为基础，使用SLP等方法改善X餐厅的各个区域布局方案，从而得到一个最优的布局方案。

关键词: 餐厅排队网络，餐位配置，组合优化，系统化布置设计，布局优化

Research on the improvement of X restaurant configuration and layout

ABSTRACT

With the rapid development of the tertiary industry and the general improvement of people's living standards, not only the catering industry is becoming more and more demanding, but also the catering industry has diversified operation and management modes. The economic chain restaurant is one of the representative ones. Such a restaurant often needs more than the general restaurant, and the time of eating is also relatively high Concentration, especially some of the more famous restaurants, There will have a long queue at the door. Because in reality, the restaurant may not be able to fully meet the peak demand of customers due to the constraints of Facility Scale and supply capacity. At the same time, the layout of restaurant will also affect the peak of service and operation efficiency, so it also needs to be studied.

The main research object of this paper is restaurant X. It is found that there will be a series of problems such as a large number of people and crowded queues during the peak period of dining in the restaurant. We need to analyze and find out the configuration scheme and the plane layout space of the restaurant that can be repaired and optimized. Therefore, we need to make a reasonable combination and analysis of the restaurant configuration and layout of X restaurant, and improve it through a reasonable restaurant's Layout to improve restaurant operation efficiency. The research is mainly divided into understand the characteristics of the restaurant, and deal with the collection of customers' arrival and the service rules of the restaurant; the other is to use the mathematical model and algorithm to find out the optimal scheme of the restaurant, so as to evaluate the system operation index of the scheme; the third is to use the optimized scheme as the basis SLP and other methods to improve the layout of X restaurant, so as to get an optimal layout.

Key Words: Restaurant queuing system, Table configuration, combinatorial optimization, systematic layout planning, layout design

目 录

摘 要 I

ABSTRACT II

第一章 绪论 1

1.1 选题背景 1

1.2 研究的意义 2

1.3 研究方法 3

1.4 研究内容 4

第二章 理论及方法研究 5

2.1 排队系统理论基础 5

2.1.1 排队系统的基本组成 5

2.1.2 常见的排队系统 6

2.1.3 排队系统的主要性能指标 7

2.2 到达与服务时间分布的统计推断方法 8

2.2.1 极大似然估计法 8

2.2.2 卡方拟合优度检验法 8

2.3 布局规划的原则与方法 9

2.3.1 布局规划的原则 9

2.3.2 常用的布局规划方法 9

第三章X餐厅餐厅配置与布局现状分析 10

3.1 X餐厅概况 10

3.2 X餐厅配置及布局问题分析 11

第四章 X餐厅布局改善 14

4.1 餐饮空间流线分析 14

4.2 X餐厅各功能区的划分 14

4.3 餐厅功能区相互关系分析 15

4.3.1 流动关系分析 16

4.3.2 非流动关系分析 17

4.3.3 综合相互关系分析 18

4.4 餐厅平面布置位置图的确定 20

4.5 餐厅布局可行性方案的确定 22

4.5.1 各功能区面积的确定 22

4.5.2 限制因素分析 24

4.5.3 餐厅布局方案改善 26

4.6 改善前后布局方案的比较 27

第五章 总结与展望 31

5.1 研究总结 31

5.2 个人展望 32

参考文献 32

致谢 34

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