CATERING, COOK ROOMS AND SELF-SERVICES INFRASTRUCTURES
ON VESSELS
Agostino G. Bruzzone
MISS DIP University of Genoa
Via Opera Pia 15, 16145 Genoa, Italy
agostino@itim.unige.it
st.itim.unige.it
Simone Simeoni, Federico Figini
Liophant Simulation
Via Molinero 1 - 17100 Savona, Italy
@liophant.org
www.liophant.org
ABSTRACT
Aims of the present paper are micrologistics applications:
innovative simulation techniques applied in the field of
traditional engineering design; the case study proposed is
related to infrastructures and policies in use for catering,
self-services and cookrooms onboard of modern vessels.
The authors focused their research on the new
opportunities that computer graphics gives of supporting
improvements in quality of life and safety.
INTRODUCTION
The Simulation tool fits for the purpose of analysing all
the details of a generic facility, such as process design,
control, safety, management policies, etc.; in addition
simulation can be an effective and suitable tool for
supporting management and operational design activities.
Therefore modeling human behaviour requires simulation
models tailored on human activity: simulation plays a
leading role in order to provide support in evaluating
critical aspects, i.e. quality of life or safety.
The authors proposed a completely new analysis
conducted on ergonomic/functional aspects; such
innovative research allows to take in account the
micrologistics of ships’ crews; the case prosed is related
to the food facilities and the different operative mode (i.e.
external catering, cook rooms, self-services etc.).
In effect simulation gives the opportunity of assessing
advantages or disadvantages related to the different
solutions applied on locations, roles, assignments.
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AVI
Fig. 1 - Component Architecture and
Innovative technologies and/or processes can nowadays
increase the space availability and the survivability.
The new test case, used in onboard environments, is
presented inside this paper as validation of the proposed
approach.
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