Resumo

OREJUELA, Juan Pablo; SALCEDO, Marco Antonio  e  GIRALDO, Luis Eduardo. MEASURING CAPACITY IN MASSIVE PRODUCTION RESTAURANTS. rev.udcaactual.divulg.cient. [online]. 2016, vol.19, n.1, pp.219-226. ISSN 0123-4226.

Despite the identification of the productive capacity in productive systems is vitally important to identify the productive capacity, however, although there are several related studies in various sectors of both production and service, the research on the identification of manufacturing capacity in mass production restaurants with production and customer service simultaneously is scarce. In This article a methodology for measuring capacity in these restaurants is developed, which is associated with a set of menus called ''Menu type''. The activities to be carried in the methodology are presented schematically and the proposal methodology is validated. The clustering technique was used for grouping lunch and a linear programming model determines the capacity. It is founded that the bar service time and the launch consumption time are the factors that most affect the restaurant capacity.

Palavras-chave : Service capacity; productive capacity; massive production restaurant.

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