ΣΧΟΛΗ ΜΗΧΑΝΙΚΩΝ ΠΑΡΑΓΩΓΗΣ ΚΑΙ ΔΙΟΙΚΗΣΗΣ
ΔΙΟΙΚΗΣΗ ΤΗΣ ΤΕΧΝΟΛΟΓΙΑΣ ΚΑΙ ΤΗΣ ΚΑΙΝΟΤΟΜΙΑΣ - MASTER OF TECHNOLOGY & INNOVATION MANAGEMENT (MTIM)
Ονοματεπώνυμο: Μανδουραράκης Ιωάννης
Αριθμός Μητρώου: 2018015003
Τίτλος στα Αγγλικά: Route Optimization for take-out deliveries
Επιβλέπων: Μαρινάκης Ιωάννης
Πρώτο Μέλος: Τσαφαράκης Στέλιος
Δεύτερο Μέλος: Ματσατσίνης Νικόλαος
Περίληψη της εργασίας στα Αγγλικά:
The restaurant industry has long embraced technology, relying on POS and restocking platforms (i.e. virtual places which do not trade products but rather facilitate transactions between the supply market ends*) to leverage Web 2.0 apps and what comes along with it, like social media reviews (Yelp, Instagram) and ratings (TripAdvisor, efood etc.).
Now, once again, the food industry begins to capitalize on the rise of the Gig Economy (also called O2O, Sharing or On-Demand economy) and its reshaping forms, as every country is gradually evolving, adopting this new technologically-imposed culture. Millennials increasingly search for flexible, part-time work and, according to the National Restaurant Association, the restaurants industry (which is a big part of the App’s target market) has a notably higher percentage of part-time workers than the broader workforce.
This study reviews the existing literature and examines methods that sustain the optimization frameworks (usually referred to as platforms) that control the association between deliverers, goods and store owners in order to study ways to increase fairness and improve the working conditions of deliverers. Thus, as the title of the study suggests, the idea is to keep the Route Optimization Techniques per case, study the advantages and disadvantages that they bring to the table and advise for ways that a meritocratic but equal exploitation (fairness) of the emerging opportunities (here orders) can be beneficial (or marginally beneficial) to all actors, and especially the deliverers. For example, a deliverer nowadays works for a specific store (or branded fleet) sometimes distributing a specific set of goods, thus being restricted to work fixed hours at limited areas, receiving a limited salary. During the peak-hours the consumers anticipate the same quality of service which translates into stress for both the shop owners and the deliverers, especially now that the user-rating concept has been so immersive around transactions and more specifically, in this case, to the entirety of the food distribution process.
The proposition is rhetorically constructed to complementarily contribute to the solutions offered in the respective literature, by paying special care to the democratization of the medium as seen from the deliverer’s point of view, in order to allow for a fair and equal chance for meritocratic access to all available facilities, and thus any potential profit.
Αίθουσα: Zoom ( Meeting ID: 949 0193 8230 Password: 712295 )