Simulation Model Of The Queueing Problems At ' University House Restaurant ' Using Simul8

This paper will cover a reflection of my experience with the Biz Café simulation. After reading this paper, one should have an idea of what I learned from the simulation and how it works. I will be talking about the challenges my team and I dealt with and how we overcame these challenges. Most importantly, I will be talking about how we made Coffee Connection run as a successful coffee shop. In this paper, I will also discuss my thoughts on teamwork and the significant factors of running a small business.

There are several problems facing Jason Mah and Café D Pownd. One serious problem, which arose from lack of space, was the confusion building in the queues since people had no idea which line they were in. There were times when people had been lining up in the interactive cooking line for several minutes when they actually wanted to be in the pre-cooked line. Another problem was the long lines tended to create a wall of people in front of the soft drink machines, becoming burdensome even with as few as 20 people waiting for service. In order for people to get drinks, they had to barge through a line of people. Usually this confusion caused spills and was annoying for

Blackshop is a popular casual restaurant in the area of Cambridge. It is a well run business in quite a competitive market. However, in a competitive market, proprietors of a business must do what is necessary in order to remain competitive and “maximise the number of guests” (Cerny). Blackshop must decide whether or not the Open Table system will allow them to gain a competitive advantage, and if so, what sort of operational strategy needs to be implemented for it to be successful. Issues that need to be addressed are whether Open Table systems such as the new reservation system and the table management system will, in fact, leave Blackshop with a competitive advantage.

Nevertheless, the majority of customers are very satisfied with the amount of serving along with the quality of their meal as well as the price paid. The strategy of being a low priced high value added has seen problems due to lack of customers which is affecting the bottom line drastically. This inevitable circumstance has put a hold on operations and started an investigation upon various neighboring competitors and their own strategies.

The purpose of this paper is assessing my strategy and decisions in the simulation Biz Café. Then, I will give my results and explain how I got there. However, there were many factors involved creating these results. In this simulation, everything was left up to me to decide how to run my new coffee shop. There were big decisions at the beginning you had to make to create the overall theme of your business. Then, I was to hire employees, buy goods, and act on specials decisions or react to good or bad customer reactions. This, I will explain more in the following paragraphs.

This social issue has been in the spotlight for quite some time now and is the leading cause for students to miss school, become less social, cause self harm and even in some cases death. Bullying and harassment are commonly seen for the most part amongst teenagers who face issues at school, not only does this happen here in the United States, but in schools universally. ¨17% of American students report being bullied 2 to 3 times a month or more within a school semester¨ (Valerie). Although this is mostly seen among teens it can also happen between children and even adults. Bullying can occur everyday throughout Madera High School and no one would be able to acknowledge or stand up for the victim. Vice Principals at MHS have said that more

Exceeding in the field of delivering food quickly is a must for a fast food restaurant and Chick-fil-A always excels. Waiting long for a meal is no such thing at an eatery like this one. Food is always brought to your table speedily or handed to you less than a minute after you place an order. Although the long line may fool you, there is hardly ever an extensive wait. The efficiency the employees demonstrate is an example to all fast food restaurants all over the world—they should take note.

It was evident from our performance that we struggled in the early portion of this simulation. At day 53 our average revenue per job began to slip below the maximum of $100o, it fell dramatically over the next several days until it reached zero at day 70, meaning that our delivery was so late during that period that all revenue was given back to the customer in the form of rebates. Average revenue per job remained at zero until day 83, at which point we began to recognize and address the bottlenecks in our production. We noticed at this point that although the machine(s) at station 1 were running

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.

I have been given the responsibility of improving the efficiency and reducing cycle time in the Spartan Billing Department. I have noticed that there is an increase of queues building up in this department making it less effective. The best way to simulate ways to improve the Spartan Billing Department would be by using Arena. I will be able to replicate different changes in the current billing process determining which procedure will be the most effective. It will be imperative that the department is as efficient as possible because of the increased demand.

Freshman year, language arts was just a class; I did not care to excel my abilities and never seen the importance of literature. Sophomore year, I dreaded going to English 10, for language arts was my all time least favorite and weakest subject. However, I had Mrs. Sohnly for my sophomore year, and my whole perspective changed. Mrs. Sohnly was not new to the education department at Evergreen; she has influenced lives since my parents were in high school. I was comfortable with the fact that my parents loved her teaching, and it gave me hope that I would have a teacher that would change my excitement toward reading and writing.

Customers take about an hour for their meal at lunch, and about one to two hours at dinner. Roughly calculating the first serving at noon to 1:30 pm crowd and the second serving at 5:30 pm to 8:30 pm crowd. The restaurant opens only main floor for lunch time, so there are 16 tables and 50 seats. It means an absolutely full lunch service in a day would be 50 lunches plus 15 take -out orders and delivery orders. An absolutely full dinner service in a day would be 96 dinners plus 25 take-out orders and delivery orders.

This paper review models appointment scheduling model has been known, developed and compared with two more types of methods. It has been related into real life and results were found to be crucially useful in clinics and hospital patients. Investigations can be extended into variety of areas and would better be included in modeling outpatient clinics. The research was to approach appointment scheduling in outpatient clinic. Moreover, Mathematic Modeling can be used further for multi providers and also for double booking, overtime costs and increase efficient time among visiting doctors. There are many opportunities to improve this research and one is by developing the planning models, performance measures and forecasting skills under further generalized conditions. For instance, more experiments can be structured to focus on improving schedules that carries out well in this topic. On the other hand, when schedule performance is poor, as it is likely for very low show rates because of high overbooking levels, understanding about performance dynamics of scheduling systems could lead to the development of another healthcare access system. Alternative area of examination is

In an ideal situation, customers would not have to wait for the delivery of products and services. However, in the real world, organizations cannot always match exact capability and demand; therefore, waiting is frequently inevitable while purchasing, especially in service marketing, as service firms can barely inventory their “stock” for sale at a later date (Lovelock, 1992, p.154). In general, waiting in lines – known as “queuing”, happens when the number of customers arrive at a facility exceeds the capability of the system to serve them (Lovelock & Wirtz, 2011, p.260). Basically, this essay will state the relationship between queuing and customer satisfaction, as well as relationship between customer satisfaction and

The first day of my study in the restaurant was on Saturday, May 16, 2015 at 1:00 P.M. – 3:00P.M., while on the second day of the study was on Sunday, May 17, 2015, starting from 4:00 P.M. – 5:00 P.M. The reason behind visiting the restaurant on such different hours of the day was because I wanted to have information regarding the restaurant on pick hours of the day. They were the best hours because I obtained adequate information concerning the large number of customers getting in and leaving the restaurant, and also how employees carry themselves in the pick hours; are they rude, do