Application Of The Quick Bite

14) Refer to the table. What is the average time a customer spends waiting in line and being served?

3. Two suggestions from other stores I would implement would be, I would buy two queue for our sales department and one for our repair shop. This would enhance fast service and convenience. While waiting to be attended,

operators. Last year, when a friend of a friend opened a Chick-fil-A franchise, I joked that they

Shuzworld aims to keep customer satisfaction at its highest. A customer approach that focuses on making the customer happy is of upmost importance. One way to achieve this is to ensure that customer wait time is kept to a minimum. Specific questions have been posed for concern; how many customers will be in the system; how many customers on average will be in line; and what the probability is of one being in line or being served? The company is looking at staffing each

employee. This is part of day to day management and is intended to ensure that

Greeting and assisting customers to ensure they come in and out quickly is all they can do.

The average turn from the time customers receive their food to the time they exit the restaurant, is 32 minutes. Additionally, it appears that even the experienced staff has difficulties in serving the customers as the demand exceeds labor utilized creating queues on the weekends of up to 25 minutes.

It is not a customer service problem because this is service associated with the distributors. The distributors are not in house. They are not part of the

When you eat at a restaurant, first the waiter must ask you if you want water and a starter later on, he/she comes and asks if you picked your order yet if so you would order but

* If the customer does not order before 3pm, the delivery of the product would happen only after the second day. This can hamper customer satisfaction.

5.   If the company continues to use one technician when the customer base expands to 20 customers, the average time in the waiting line will increase to  6.9454 hours.  With an average travel time of 1 hour, the average total waiting time will be 6.9454 + 1 = 7.9454 hours.  The total cost will be $397.78 per hour.  This average total waiting time is too long and a second technician is definitely necessary.  Using output from The Management Scientist, two service technicians provide the following:

individuals that they will get their work done and aid in helping with any problems that may

Customers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

The paper presents an analysis of the different factors influencing the restaurant industry and how these factors increase or decrease the demand for such services. The hypothesis that will be examined is that the performance of restaurants is mostly based on the type of food chosen by customers when they decide to go out for dinner, lunch, breakfast, or simply for a snack. What type of food refers mainly the nationality or concept of the food, (traditional American, Italian, Indian, Latin, or from any other type of culture). This factor is important because when customers go out to for dinner; they decide what to eat before deciding where to eat. That is why this factor is considerably important according to the hypothesis.

When the consumer is waiting alone and have nothing to do, especially in an unfamiliar facility, the feeling of boring, uncertain about waiting time, stress and anxiety will be increasingly enlarged with time passing. Queuing also seems more burdensome if people feel physically uncomfortable. Moreover, because of a fear of “been forgotten”, the senses of “get started” of customers are fervent. It is claimed that the anxiety level is much higher while waiting to be served than it is while being served, even though the latter queuing will be longer (Lovelock & Wirtz, 2011, p.267; Maister, 1985).