{"id":13,"date":"2025-02-27T11:39:50","date_gmt":"2025-02-27T19:39:50","guid":{"rendered":"https:\/\/community.cob.sjsu.edu\/jesalpatelpf\/points\/optimizing-facility-layout\/"},"modified":"2025-02-27T11:39:50","modified_gmt":"2025-02-27T19:39:50","slug":"optimizing-facility-layout","status":"publish","type":"points","link":"https:\/\/community.cob.sjsu.edu\/jesalpatelpf\/points\/optimizing-facility-layout\/","title":{"rendered":"Optimizing Facility Layout"},"content":{"rendered":"
    \n
  1. Developed simulation of a restaurant using ProModel.<\/li>\n
  2. Improved customer flow by optimizing the tables for dine-in<\/li>\n
  3. Optimized the number of staff members including chefs for different food items.<\/li>\n
  4. Enhanced the workflow by optimizing the amount of equipment used for preparing food.<\/li>\n<\/ol>\n","protected":false},"author":2466,"featured_media":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-13","points","type-points","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/community.cob.sjsu.edu\/jesalpatelpf\/wp-json\/wp\/v2\/points\/13","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/community.cob.sjsu.edu\/jesalpatelpf\/wp-json\/wp\/v2\/points"}],"about":[{"href":"https:\/\/community.cob.sjsu.edu\/jesalpatelpf\/wp-json\/wp\/v2\/types\/points"}],"author":[{"embeddable":true,"href":"https:\/\/community.cob.sjsu.edu\/jesalpatelpf\/wp-json\/wp\/v2\/users\/2466"}],"replies":[{"embeddable":true,"href":"https:\/\/community.cob.sjsu.edu\/jesalpatelpf\/wp-json\/wp\/v2\/comments?post=13"}],"version-history":[{"count":0,"href":"https:\/\/community.cob.sjsu.edu\/jesalpatelpf\/wp-json\/wp\/v2\/points\/13\/revisions"}],"wp:attachment":[{"href":"https:\/\/community.cob.sjsu.edu\/jesalpatelpf\/wp-json\/wp\/v2\/media?parent=13"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}