Small and medium-sized bakery production data for scheduling
Production scheduling is one of the most important research topics in the discipline of industrial engineering and management. The use of a flow shop model and optimization algorithm to find an optimum schedule with the lowest production cost is common. The approach begins with the collection of production data in order to have a better understanding of the production environment. This dataset contains information from a single bakery production line. It is slightly modified from the original production data. The hybrid no-wait flow shop scheduling concept is applicable for bakeries. There should be no delay between two successive stages. Furthermore, the products are grouped according to their internal dependencies. One product can be produced at any point during the manufacturing process of a group of products. The remainder of the products in the same group, however, are dependent on it. The parameters in this dataset are described in detail below. machine_id (M): The id for machines machine_name: The name of the corresponding machine machine_category: Machines of the same functionality are identified, so that one of them can be chosen. employee_id (E): The id for employees shift_start: The production time [min] when the shift of an employee starts shift_end: The production time [min] when the shift of an employee ends pr_group (PG): Product group number, grouped based on internal dependency of the products product_id (P): ID for the products within a group bowl_time_WT (WT): Start time difference between independent product and another product of the group product_name: Name of the product batches: Number of batches of a group. If the value is 2 for a group, all the products in this group have to produce two times. However, 2 groups must not be produced at the same time or one after one. In other words, batches of same group do not depend on each other. Therefore, multiple batches can be produced independently. However, products withing a batch of a group must follow the bowl time (WT). stage_name: Name of the processing stages duration_PT (PT): Processing time [min] for the stages machines_ employees_ME (M, E): Required machines or employees that can perform the task. Dough rest and cooling require no machines. For proofing no blockage is considered. It means proving chamber can operate as many product as possible to produce at a time. In such cases, the cells are kept empty. The term "Manual" indicates that the task has to performed by any employee.