چکیده:
There has been a lot of problems for Universities that the main problems of the students are obliged to pay high fees for education and also inability of university to provide appropriate services in terms of quality and quantity of the students. These two factors cause psychological and even physical problems in the country's students an after a while their motivation for continuing education greatly get lowers. One of the most important part of the problems mentioned there, are self-services of Universities that in addition to their high cost, provide poor quality of their service level. In this article, we check the one of the self-services of country's Universities and we plan to implement a Sustainable Supply Chain in this section to minimize the costs and the quality of the food served in this sector to reach its maximum to reach the economically optimal point and raise the level of customer satisfaction to at least provide their needs and avoid the creation of adverse effects. We examined a four-level chain that made from distributor, logistics, self-service and customer. We want to use a multi-objective function, dual economic objective (cost) and social (quality) to deliver efficient point and also putting information at each level of the chain to the other levels, to minimize bullwhip effect on the entire supply chain and amount of inventory at each of the levels and therefore reduce total costs in this area and to increase the quantity and quality of cooking.
خلاصه ماشینی:
Material and methods To simplify the explanation of mathematical formulas provided in the description of the variables shown in the following table: Symbol Description SetsYi Xj Ai Aj bj Pj qi kj Parameters C L E G M N R S Set of (raw materials ,administrative ,fixed)cost iϵ [1,2,…I] Set of( raw materials, food, product) quality jϵ [1,2,…J] Set of cost function coefficients iϵ [1,2,…I] Set of quality function coefficients jϵ [1,2,…J] The effectiveness of the quality of each raw material in the smell of certain foods The impact of each raw material in the food smell {Ask the expert chefs}(fuzzy number) The impact of each raw material in the baking a meal of a food The impact of each raw material in terms of calories, the calories cooked an entire meal (green herb stew( The amount of funds used The minimum food calories should be cooked in the university's self-service The total cost of kitchen's energy At least amount of food serving The total cost of raw materials The maximum calories in a meal that will prevent the occurrence of factors su ch as drowsiness Total energy costs dining hall storage cost Sustainable Optimization in Supply Chain Network of the Iranian Universities Amir Najafi, Shahin Rajaei T O F H W Decision variables Y1 Y2 Y3 Y4 Y5 Y6 Y7 Y8 Y9 Y10 Y11 Y12 Y13 Y14 Y15 Y16 Y17 Y18 Y19 Y20 Y21 Y22 X1 X2 X3 X4 X5 X6 X7 X8 X9 X10 X11 X12 Storage cost Transportation cost At least taste to be green herb stew (especially food) (the question of expert chefs) Minimum standard quality that should a meal of green herb stew to have.