Abstract:

Today, many are in competition with each other to provide a better service or production. Therefore, each business can maintain its assets and improve its efficiency, taking into account the needs and preferences of the staff it employs, they can provide their customers with a better quality product or service. Staff layout, which is commonly used for staff satisfaction, has become a popular problem in recent years. The area of application has a very wide range of applications, which is used very intensely. In this study, the chefs working in a factory first took advantage of the Technique of the Analytical Hierarchy Process (AHP) with the help of certain criteria after allocating to senior levels to meet the labor force required by the factory for each wardy, organizing the vacation days given to the chefs throughout the planned period, distributing the total labor force of each chef in a balanced and fair manner and, most importantly, using senior levels, a model for the solution of problems such as allocating the chefs with high quality and low quality to the same wardy as possible.

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