Design of a Decision Support System for Solving the Personnel Rostering Problem for a Selected F&B Company

Traditional workforce scheduling methods in restaurants rely heavily on manual inputs, spreadsheets, and static planning routines. These approaches often fail to accommodate the volatility in customer demand and the frequent disruptions in workforce availability. The resulting inefficiencies are either overstaffing which leads to unnecessary labor costs, or understaffing, which compromises service quality, employee morale, and customer satisfaction.

The objective of this project is to design a rostering system that optimizes staff allocation across shifts while balancing operational requirements, employee well-being, and compliance with applicable labor laws and regulations.

This project will involve the following tasks:   

Finally, a cost-benefit analysis should be conducted to evaluate the effectiveness of the proposed solution.

Project Details

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