This study focuses on a distribution problem involving incompatible products which cannot be stored in a compartment of a vehicle. To satisfy different types of customer demand at minimum logistics cost, the products are stored in different compartments of fleet vehicles, which requires the problem to be modeled as a multiple-compartment vehicle routing problem (MCVRP). While there is an extensive literature on the vehicle routing problem (VRP) and its numerous variants, there are fewer research papers on the MCVRP. Firstly, a novel taxonomic framework for the VRP literature is proposed in this study. Secondly, new mathematical models are proposed for the basic MCVRP, together with its multiple-trip and split-delivery extensions, for obtaining exact solutions for small-size instances. Finally, heuristic algorithms are developed for larger instances of the three problem variants. To test the performance of our heuristics against optimum solutions for larger instances, a lower bounding scheme is also proposed. The results of the computational experiments are reported, indicating validity and a promising performance of an approach.
PurposeThe purpose of this paper is to investigate the effects of capacity decisions regarding the number of servers/chefs and tables on identifying a change in the number of wait-related anxious customers, customer losses and customers served to meet the waiting time standards of an actual upscale restaurant.Design/methodology/approachThe authors applied a simulation model to present the consequences of restaurant capacity decisions based on waiting time standards. Arena Simulation Software, licensed by Rockwell Automation, was used for modeling and identifying distributions of the data set provided by the restaurant. An experiment was designed for an upscale restaurant with existing five servers/chefs and 50 tables by changing these resources to measure the changes in customers' wait-related anxiety and other service performance indicators.FindingsThe results showed that an additional server/chef on weekends decreases the daily average number of anxious customers by nearly 33% and increases the daily average number of customers served by nearly 3% and has a little positive effect of decreasing customer losses. Table insertion for high- and low-requested seating areas had an only positive effect on decreasing customer losses.Originality/valueIn this study, the service capacity is dependent on waiting time, and it is addressed to study the relationship with customers' wait-related anxiety, which is a subjective metric. This study developed a point of view for identifying anxious customers whose waiting times are much longer than their cooking and delivery duration expectations regarding their meal preferences in the cooking stage and waiting experiences in the service entry.
Bilişsel uyumsuzluk, tutarlılık ve düzen arayışı içindeki bireylerin biliş, duygu ve davranışları arasında uyumsuzluk yaşaması durumu olarak tanımlanabilir. Uyumsuzluk tutum bileşenleri olan biliş, duygu ve davranış gibi çok sayıda boyut arasında gerçekleşebilmektedir. Bu nedenle, uyumsuzluğa sebep olan faktörlerin de çok çeşitli olabileceği ve içinde bulunduğu bağlama göre değişkenler ve değişkenlerin etki derecesi açısından farklılıklar görülebileceği öne sürülebilir. Mevcut çalışmada bilişsel uyumsuzluğa yol açan olan öncül değişkenler olarak plansız satın alma, psikolojik gerilim, satış promosyonları ve indirim, kararsızlık, duygusal mod ve çevre görüşü incelenmiş ve önceki çalışmalardan farklı olarak bunların tüketicilerde bilişsel uyumsuzluk yaratma kapasitesi spesifik ürün bağlamında değil, genel pazar bağlamında araştırılmıştır. Bulgular sırasıyla plansız satın alma, satış promosyonları ve indirimler ve çevre görüşünün bilişsel uyumsuzluğa neden olduğunu ortaya koymuştur.
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