基于鲁棒优化的中央厨房产品配送成本控制研究  

A Study on the Cost Control of Central Kitchen Product Distribution Based on Robust Optimization

作　　者：刘泉宏[1] 唐福星 LIU Quanhong;TANG Fuxing

机构地区：[1]江汉大学商学院,湖北武汉430056

出　　处：《江汉大学学报（社会科学版）》2023年第4期84-97,127,共15页Journal of Jianghan University(Social Science Edition)

摘　　要：中央厨房因其在降低成本方面拥有独特优势而备受餐饮业关注,成为当前餐饮业转型升级的新兴发展方向,但其在产品配送成本控制上仍存在某些短板。研究基于中央厨房配送成本控制存在的问题——产品需求不确定,利用鲁棒优化理论构建中央厨房产品配送成本不确定模型,使用需求量的一阶矩和二阶矩信息量来构建模型的不确定集,再利用线性决策规则和锥优化理论对不确定集求解,并通过模拟仿真、算例分析验证模型的可用性。研究结论表明,鉴于生产成本控制的操作空间有限,企业应该更重视中央厨房的产品配送成本控制,以达到降低中央厨房运营成本的目的。当前不断变化的时代背景使产品需求不确定成为企业的风险来源,企业除了应该重视产品配送成本控制的事后分析,还应该做好事前风险预测和风险评估,及时更新风险调控方案。Central Kitchen is now a point of public interest in the catering industry because of its unique advantage in reducing cost.As an emerging development trend of the catering industry in transforming and upgrading,central kitchen has certain short slabs in the cost control of product distribution,including the uncertainty of product demand.A cost uncertainty model of central kitchen product distribution is constructed based on the robust optimization theory;the uncertainty set of the model is made up of the first moment and second moment information of demand;then the uncertainty set is solved by using the linear decision rule and the optimization theory;and the usability of the model is validated by simulation and analysis of examples.The research results show that for the limited space to control the production cost,enterprises should pay more attention to controlling the product distribution cost of the central kitchen,so as to reduce the operation cost of central kitchen.The risk source of the enterprises is the indeterminacy of product demand in the current changing times.Besides caring about the postmortem analysis of delivery cost control,businesses should also complete risk prediction and assessment in advance,and timely renew their risk control planning.

关 键 词：中央厨房 鲁棒优化 不确定集 产品配送 成本控制 

分 类 号：F713.4[经济管理—产业经济]