Simulation and operations timing for the resources calculation. Case: Buffet Restaurant

Abstract

The tourism and hotel sector becomes a strategic apex for the socio-economic development of a country. The present investigation was carried out in a buffet restaurant, the lack of resources (human capital) limits the capacity of the service and the main problems facing the client are expressed in long waiting lists to access the restaurant and during service. The objective of this article is to propose a procedure for calculating the number of resources for the optimization of the restoration service. Some techniques and methods are used for its execution, such as: As-Is diagram; operational analysis; individual continuous observation, timing of element operations and mathematical simulation. With the investigation, the number of human resources necessary for the catering service in the buffet is calculated and it is demonstrated that through mathematical simulation and the timing of operations, the same results are obtained.