Abstract
The service industry takes an essential and necessary position in business and provides various types of entertainment to consumers. Restaurant is recognized as one of the most influenced service industries under the COVID-19 impact, consumers who goes to the restaurant are strictly decreased since the preventing from COVID-19. This paper strives to focus on designing a new reservation system help the restaurant manage the space efficiently and maximize the social value. Considering that customers may have incentives to misreport their values, the VCG mechanism is implemented to ensure that each customer takes rational actions. As a result, we expect that such a reservation system with the VCG mechanism applied can allocate customers efficiently and raise the revenue of the restaurant on condition that the proper prevention of COVID-19 contagion.
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Du, B., Nishino, N., Kimita, K., Sasaki, K. (2021). Restaurant Reservation System: Allocating Customers with Space Management Under the Impact of COVID-19. In: Leitner, C., Ganz, W., Satterfield, D., Bassano, C. (eds) Advances in the Human Side of Service Engineering. AHFE 2021. Lecture Notes in Networks and Systems, vol 266. Springer, Cham. https://doi.org/10.1007/978-3-030-80840-2_36
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DOI: https://doi.org/10.1007/978-3-030-80840-2_36
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