A Dish Scheduling Model for Traditional Chinese Restaurants Based on Hybrid Multiple Criteria Decision-Making Algorithms and a Double-Layer Queuing Structure

Table 8

Order creation rules in the experiment.

NO	OCI	CP	NP	NCD	NS	NFD	NSD	ND
10	10	1–5	5–7	2	1	NP∗2/3	1	1
			8–10	3	2	NP∗2/3	1	2
20	5
50	3		11–13	4	2	NP∗2/3	2	2
			14–16	5	2	NP∗2/3	2	2

Note. NO: number of orders; OCI: order creation interval (in minutes); CP: customer priority; NP: number of people; NCD: number of cold dishes; NS: number of soups; NFD: number of fried dishes; NSD: number of steamed dishes; ND: number of desserts.