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Resources Optimisation in New Hospital Central Kitchen Design – A Discrete Event Simulation Approach

  • Kian Ann ChanEmail author
  • Mack Jia Jia Pan
  • Beng Tee Chua
  • Xiu Ming Hu
  • Malcolm Yoke Hean Low
Conference paper
Part of the Communications in Computer and Information Science book series (CCIS, volume 1094)

Abstract

This paper describes a simulation study to design the workflow and improve the process efficiency of a hospital central kitchen. The scope of the study includes reducing unnecessary activities and operators’ movement, minimize traffic crossing in kitchen, increase employee productivity, and halal & non-halal food segmentation. Simulation models developed in the commercial simulation software Flexism are used in this study to verify the current design by logistics consultants and end-users to ensure that the central kitchen workflow meets the design guidelines and service levels recommended by the Ministry of Health Singapore. Experimental results from the simulation models are analyzed and recommendations are made to the hospital management for resource optimization planning.

Keywords

Simulation modelling Hospital central kitchen Process efficiency improvement Resources optimization 

Notes

Acknowledgement

This project is a collaboration between the Woodlands Health Campus and the Singapore Institute of Technology. The team would wish to express deep appreciation to the Analytics department, Campus planning department of WHC for their valuable support and assistance in this project.

References

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    Khalik, S.: Woodlands health campus will add 1,800 beds and use technology for better patient care, The Straits Time. https://www.straitstimes.com/singapore/health/woodlands-health-campus-will-add-1800-beds-and-use-technology-for-better-patient. Last accessed 18 Apr 2017
  2. 2.
    MUIS: Halal Certification Conditions: Food Preparation Area Scheme. Majlis Ugama Islam Singapura (MUIS) (2016). https://www.muis.gov.sg/-/media/Files/Halal/Documents/Revised-HCC-FPA-Scheme-Final.pdf
  3. 3.
    Swisher, J.R.: Evaluation of the design of a family practice healthcare clinic using discrete-event simulation (1999). https://vtechworks.lib.vt.edu/bitstream/handle/10919/42176/jrsetd.pdf
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    Fujii, N., Kaihara, T., Uemura, M., Nonaka, T., Shimmura, T.: Facility layout planning of central kitchen in food service industry: application to the real-scale problem. In: IFIP International Conference on Advances in Production Management Systems, APMS 2013, pp. 33–40 (2013)Google Scholar
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    Jahangirian, M., Taylor, S., Young, T., et al.: J. Oper. Res. Soc. 68, 747 (2017).  https://doi.org/10.1057/jors.2016.1CrossRefGoogle Scholar

Copyright information

© Springer Nature Singapore Pte Ltd. 2019

Authors and Affiliations

  • Kian Ann Chan
    • 1
    Email author
  • Mack Jia Jia Pan
    • 2
  • Beng Tee Chua
    • 2
  • Xiu Ming Hu
    • 2
  • Malcolm Yoke Hean Low
    • 1
  1. 1.Singapore Institute of TechnologySingaporeSingapore
  2. 2.Woodlands Health CampusSingaporeSingapore

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