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.
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References
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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.
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Chan, K.A., Pan, M.J.J., Chua, B.T., Hu, X.M., Low, M.Y.H. (2019). Resources Optimisation in New Hospital Central Kitchen Design – A Discrete Event Simulation Approach. In: Tan, G., Lehmann, A., Teo, Y., Cai, W. (eds) Methods and Applications for Modeling and Simulation of Complex Systems. AsiaSim 2019. Communications in Computer and Information Science, vol 1094. Springer, Singapore. https://doi.org/10.1007/978-981-15-1078-6_22
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DOI: https://doi.org/10.1007/978-981-15-1078-6_22
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