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sugsiu

The authors highlight a lack of research on shift scheduling in the restaurant industry compared to the extensive studies on nurse scheduling. Key differences include the need for varying employee combinations per shift, fluctuations in work based on time and day, and the use of temporary workers. The document emphasizes the complexity of scheduling in restaurants due to multiple shifts and varying work duties on different days.

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16 views1 page

sugsiu

The authors highlight a lack of research on shift scheduling in the restaurant industry compared to the extensive studies on nurse scheduling. Key differences include the need for varying employee combinations per shift, fluctuations in work based on time and day, and the use of temporary workers. The document emphasizes the complexity of scheduling in restaurants due to multiple shifts and varying work duties on different days.

Uploaded by

Như Vũ
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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2.

2 The Need for Research


Thus, the authors searched the literature for research on creating work shift schedules in the restaurant
business both in Japan and overseas. Although much research was found on creating shift schedules for nurses,
very little research was being conducted on shift scheduling in the restaurant business. Furthermore, it was
found that restaurant shift scheduling differs from nurse scheduling in the following ways.
(a) It is necessary to take into account varying employee combinations from shift to shift.
(b) Work varies depending on the time of day, day of the week, and period.
(c) Extra servers (temporary workers) are brought in as the required number of employees changes.
The characteristics of shift scheduling in the restaurant business are compared in more detail below.
a) In nurse scheduling, shifts are arranged in two or three shift patterns (Day, Evening, Night), which means
that employee combinations do not vary from shift to shift. In the restaurant business, however, there are
multiple shifts in operation during meal times (Breakfast, Lunch, Dinner), making it necessary for shift
schedules to take into account the resulting variation in employee combinations.
b) In the hotel restaurant business, employees’ work duties vary considerably on busy days and slack days, and
at meal times. Therefore, rather than just leveling out the number of work days and hours, it is necessary to
determine the actual work load based on the employees’ work duties.

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