19 Owners of a local restaurant are concerned about their ability to providequality service as they continue to grow and attract more customers. Theyhave collected data from Friday and Saturday nights, their busiest times of theweek. During these time periods about 75 customers arrive per hour forservice. Given number of tables and chairs, and the typical time it takes toserve a customer, they the owners estimate they can serve on average about100 customers per hour.Owners of the restaurant anticipates that, in one year their demand will doubleas long as they can provide good service to their customers.How much will they have to increase their service capacity to in order to stayout of the critical zone? (Roundup your answer to the next whole number.)Service ratecustomers per hour

Capacity is the capacity of an individual/machine to give a yield in a given time/asset.…

Answered: Owners of a local restaurant are…

Practical Management Science

6th Edition

ISBN:9781337406659

Author:WINSTON, Wayne L.

Publisher:WINSTON, Wayne L.

Chapter4: Linear Programming Models

Section4.8: Data Envelopment Analysis (dea)

Problem 42P

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The Riverton Post Office has four stations for service. Customers line up in single file for service on a FIFO basis. The mean arrival rate is 40 per hour, Poisson distributed, and the mean service time per server is 4 minutes, exponentially distributed. Compute the operating characteristics for this operation. Indicate whether the operation appears to be satisfactory in terms of the following: (a) postal workers’ (servers’) idle time; (b) customer waiting time and/or the number waiting for service; and (c) the percentage of the time a customer can walk in and get served without waiting at all.
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A grocery store checkout counter operates with a single server to process customertransactions. Customers arrive at the counter with an average rate of 20 customers perhour, following a Poisson distribution. The average service time per customer is 2.5minutes, following an exponential distribution. Calculate the following performancemeasures for the checkout counter:a. Calculate the utilisation factor for the grocery store checkout counter. Expressyour answer as a percentage and explain what this measure represents in thecontext of queue performance. Is the system operating at its optimal level? Whyor why not?b. Average time a customer spends in the queue (waiting time).c. Average number of customers waiting in the queue.d. Average time a customer spends in the system (waiting time + service time).e. Probability that the server is idle (not serving any customer).f. Determine the probability that there will be exactly two customers in the system(both in the queue and being served) at…
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Read the case study carefully and answer the questions at the end. Mr. Ahmed, manager of the Bara Gali Hotel, is considering how to restructure the front desk to reach an optimum level of staff efficiency and guest service. At present, the hotel has five clerks on duty, each with a separate waiting line, during peak check-in time of 3:00 p.m. to 5:00 p.m. Observation of arrivals during this period shows that an average of 90 guests arrive each hour (although there is no upward limit on the number that could arrive at any given time). It takes an average of 3 minutes for the front-desk clerk to register each guest. Mr. Ahmed is considering three plans for improving guest service by reducing the length of time that guests spend waiting in line. • The first proposal would designate one employee as a quick-service clerk for guests registering under corporate accounts, a market segment that fills about 30% of all occupied rooms. Because corporate guests are preregistered, their registration…

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