Optimal Menu Planning in Mass Feeding Places:  A Mathematical Model Approach

Gökhan Altın; Ahmet Bahadır Şimşek

Article Details

Optimal Menu Planning in Mass Feeding Places: A Mathematical Model Approach

Authors:

Gökhan Altın | Ahmet Bahadır Şimşek

Publisher:

Afyon Kocatepe University

Main Topics:

Yöneylem | Matematikte Optimizasyon

Journal:

Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi Vol.24 Issue 3, pp.552-566

Document Type:

Article

Publication Date:

6/2024

Document Language:

Turkish

Document ID (Org No.):

2001317579

pISSN:

2149-3367

Keywords:

Abstract:

 This study aims to develop a mathematical model that aims to improve menu planning in mass feeding environments e.g., educational institutions and healthcare facilities. The study considers lunch menus for students and staff of a higher education institution. The developed model offers the ability to create menus in accordance with the policies that are cost-, taste-oriented, or balancing these two factors. It also includes memory properties to increase menu diversity and take into account seasonal constraints. The contributions of this study are to provide a model that can be adapted to many organizations, to translate theoretical knowledge into practical application by adding new constraints to the menu planning literature, to provide a mathematical model that can combine cost- and taste-oriented policies, and to provide a tool for objective subjective evaluation. This study aims to promote healthier and balanced diets and improve public health by providing a menu planning model to assist decision makers in the field of public nutrition.

 This study aims to develop a mathematical model that aims to improve menu planning in mass feeding environments e.g., educational institutions and healthcare facilities. The study considers lunch menus for students and staff of a higher education institution. The developed model offers the ability to create menus in accordance with the policies that are cost-, taste-oriented, or balancing these two factors. It also includes memory properties to increase menu diversity and take into account seasonal constraints. The contributions of this study are to provide a model that can be adapted to many organizations, to translate theoretical knowledge into practical application by adding new constraints to the menu planning literature, to provide a mathematical model that can combine cost- and taste-oriented policies, and to provide a tool for objective subjective evaluation. This study aims to promote healthier and balanced diets and improve public health by providing a menu planning model to assist decision makers in the field of public nutrition.

 This study aims to develop a mathematical model that aims to improve menu planning in mass feeding environments e.g., educational institutions and healthcare facilities. The study considers lunch menus for students and staff of a higher education institution. The developed model offers the ability to create menus in accordance with the policies that are cost-, taste-oriented, or balancing these two factors. It also includes memory properties to increase menu diversity and take into account seasonal constraints. The contributions of this study are to provide a model that can be adapted to many organizations, to translate theoretical knowledge into practical application by adding new constraints to the menu planning literature, to provide a mathematical model that can combine cost- and taste-oriented policies, and to provide a tool for objective subjective evaluation. This study aims to promote healthier and balanced diets and improve public health by providing a menu planning model to assist decision makers in the field of public nutrition.

 Bu çalışma, toplu beslenme ortamlarında örneğin, eğitim kurumları ve sağlık tesisleri menü planlamasını iyileştirmeyi amaçlayan bir matematiksel model geliştirmeyi hedeflemektedir. Çalışma, bir yükseköğretim kurumunun öğrencileri ve personeli için öğle yemeği menülerini ele almaktadır. Geliştirilen model, maliyet odaklı, beğeni odaklı veya bu iki faktörü dengeleyen politikalara uygun menüler oluşturabilme yeteneği sunar. Ayrıca, menü çeşitliliğini artırmak ve mevsimsel kısıtlamaları dikkate almak için hafıza özelliklerini içerir. Bu çalışmanın katkıları, çok sayıda kuruma uyarlanabilen bir model sunma, menü planlama literatürüne yeni kısıtlar ekleyerek teorik bilgiyi pratik uygulamaya dönüştürme, maliyet ve lezzet odaklı politikaları bir araya getirebilen bir matematiksel model sunma, ve öznel değerlendirmenin objektif bir şekilde yapılabileceği bir araç sunma yönündedir. Bu çalışma toplu beslenme alanında karar vericilere yardımcı olacak bir menü planlama modeli sunarak daha sağlıklı ve dengeli beslenmeyi teşvik etmeyi ve toplum sağlığını iyileştirmeyi amaçlamaktadır.

Article Details

Optimal Menu Planning in Mass Feeding Places: A Mathematical Model Approach

Authors:

Gökhan Altın | Ahmet Bahadır Şimşek

Publisher:

Afyon Kocatepe University

Main Topics:

Yöneylem | Matematikte Optimizasyon

Journal:

Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi Vol.24 Issue 3, pp.552-566

Document Type:

Article

Publication Date:

6/2024

Document Language:

Turkish

Document ID (Org No.):

2001317579

pISSN:

2149-3367

Mass nutrition

Menu planning

Mathematical programming

Cost and taste balance

Healthy nourishmentToplu beslenme

Menü planlama

Matematiksel programlama

Maliyet ve beğeni dengesi

Sağlıklı beslenme

Issues

Article Details

Authors: Gökhan Altın | Ahmet Bahadır Şimşek

Publisher: Afyon Kocatepe University

Main Topics: Yöneylem | Matematikte Optimizasyon

Journal: Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi Vol.24 Issue 3, pp.552-566

Document Type: Article

Publication Date: 6/2024

Document Language: Turkish

Document ID (Org No.): 2001317579

pISSN: 2149-3367

Issues

Authors:

Gökhan Altın | Ahmet Bahadır Şimşek

Publisher:

Afyon Kocatepe University

Main Topics:

Yöneylem | Matematikte Optimizasyon

Journal:

Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi Vol.24 Issue 3, pp.552-566

Document Type:

Article

Publication Date:

6/2024

Document Language:

Turkish

Document ID (Org No.):

2001317579

pISSN:

2149-3367