Waste Reducing in Restaurant Logistics Activities Model During the Coronavirus Disease 2019 Pandemic in Case of Restaurant in Mueang, Chiang Mai Province
Article Sidebar
Main Article Content
Abstract
The purpose of this research article aims to analyze logistics activities in a restaurant
case study and present the restaurant businesses operating guidelines during the coronavirus
disease 2019 pandemic with lean technique. The operation was begun with analyzing the
problems of case study. Then, logistics activities were diagnosed. After that, brainstorm
activity with Lean techniques by executives were applied for identifying the waste that occurs
in the process and value from the service provider's point of view including service users.
The results revealed that guidelines for organizational development in the new normal era are
presented. There was waste from waiting in the process. The preparation of products and
services was not meet the needs. There was situational inventory management and packaging
activity was not properly supporting online sales. Moreover, they had not exchange
information regarding changing customer needs in supply chain. The improvement model
will focus on giving importance to customer satisfaction. Applying tools to reduce waste such
as first-in first-out techniques, stock card tool, Just-in-time system, etc. Furthermore, food
menus adjusting, working standard time, customer database and information sharing
throughout the supply chain are fixed.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
ข้อมูลลิขสิทธิ์
References
Alipio. (2023, October 1). Restaurant Supply Chain Management. Retrieved From:
https://www.revolutionordering.com/blog/restaurant-supply-chain-management.
Bartłomiej, G., Aleksander, B., & Cecilia, H. (2020). Lean Management Approach to Reduce
Waste in HoReCa Food Services. Resources 2020, 9(12), From:
https://doi.org/10.3390/resources9120144.
Bass, M. B. (1985). Leadership and Performance beyond expectations. London: Collier
Macmillan.
Benedetta, E., Maria, R.S., Daniel S., & Ornella, M. (2022). Service Innovation in the
Restaurant Sector During COVID-19: Digital Technologies to Reduce Customers'
Risk Perception. The TQM Journal, 34(7), 134-164.
Bin, L., YunYing, Z., Tingting, Z., & Nan, H. (2021). Transcending the COVID-19 crisis:
Business Resilience and Innovation of the Restaurant Industry in China. Journal of
Hospitality and Tourism Management, 49, 44-53.
Dimas, N, D., & Yuanita, H. (2023). Quality Improvement to Enhance Customer Satisfaction
Using Lean Six Sigma (Case Study: XYZ Restaurant). International Journal of
Current Science Research and Review, 6(2), 1448-1459.
Erwin, R. Andreas, D., Philipp, H., & Dominik, T, M. (2015). Lean Hospitality - Application
of Lean Management Methods in the Hotel Sector. 48th CIRP Conference on
Manufacturing Systems - CIRP CMS 2015, 24 - 26 June 2015, Italy, 614-619.
Indrawati, S., Azzam, A., Adrianto, E., Miranda, S., Prabaswari, A., D. (2020). Lean Concept
Development in Fast Food Industry Using Integration of Six Sigma and TRIZ
Method. Materials Science and Engineering, Volume 722, 3rd International
Conference on Engineering Technology for Sustainable Development (ICET4SD),
–24 October 2019, Yogyakarta, Indonesia.
International Monetary Fund. (2021, June 25). World Economic Outlook: Managing
Divergent Recoveries. Retrieved , From:
https://www.imf.org/en/Publications/WEO/Issues/2021/03/23/world-economic
outlook-april-2021.
Jantawong, P., & Thunyachairat, A. (2023). Applying Lean Technique in Logistics Activities
for Hotel Businesses in New Normal Era. Journal of Logistics and Supply Chain
College, 9(1), 47-65.
Kritchawat, J., Euamporn, S., Chandej, C., & Srochinee, S. (2022). The Impact of The
Corona Virus Epidemic 2019 On Restaurant Business in Thonburi District,
Bangkok. Journal of MCU Social Development, 7(2), 212-225. (in Thai).
Museums of NSM. (2023,October 1). New Normal. Retrieved from
https://www.nsm.or.th/nsm/th/node/5730 (in Thai).
Robert, S, K., Venkatta, K, M., & Keely, C. Lean Restaurants: Improving the Dining
Experience. Journal of Higher Education Theory and Practice, 17(7), 67-79.
Rungjirachooporn, J. (2010). Modern Organization and Management. Bangkok: Department
of State Dhurakit Business School. (in Thai).
Tortorella, G., Narayanamurthy, G., Godinho Filho, M., Portioli Staudacher, A. & Mac
Cawley, A.F. (2021). Pandemic's effect on the relationship between lean
implementation and service performance. Journal of Service Theory and Practice,
(2), 203-224.
United Nations. (2021, June 25). World Economic Situation and Prospects. Retrieved From:
Zhou, A. (2021). Impact of COVID-19 Infection Threat on Chinese Consumer’s Ding
Behaviors in Restaurant after Work Resumption. Open Journal of Social Sciences,
(1), 198-211.
