Layout Design For Service Operation Of Mass Customization: A Case Of Chinese Restaurant

Author

Chen, Jue ; Hao, Yunhong

Author_Institution

Tourism Sch., Zhejiang Gongshang Univ., Hangzhou

Volume

1

fYear

2006

Firstpage

668

Lastpage

673

Abstract

The paper explores the key issues on operation with special concern on layout design in service mass customization by conducting a case study in Chinese restaurant. Findings are given in terms of the relationships in between the product modularity, layout flexibility and the effectiveness of LAYSPLT method. It revealed that layout planning as an important part of the process design should meet the requirement of the product modularity for achieving flexibility in mass customization. And the method of LAYSPLT could be effective in layout design if the decision for which department to be split could be made and relatively independent "production cells" could be formed. Moreover the distinctive features of service should also be taken into account in layout design of mass customization

Keywords

catering industry; facilities layout; facilities planning; mass production; process design; product customisation; Chinese restaurant; LAYSPLT method; department split; layout design; layout flexibility; layout planning; mass customization; process design; product modularity; production cells; service operation; DNA; Mass customization; Network address translation; Department split; Flexibility; Mass customization; Modularity;

fLanguage

English

Publisher

ieee

Conference_Titel

Service Systems and Service Management, 2006 International Conference on

Conference_Location

Troyes

Print_ISBN

1-4244-0450-9

Electronic_ISBN

1-4244-0451-7

Type

conf

DOI

10.1109/ICSSSM.2006.320542

Filename

4114513