Application of Queuing Model in a Restaurant (A Case Study of Kalinga Restaurant) (original) (raw)
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A Study of Service in Restaurant by Using Queuing Model
The Bulletin of Society for Mathematical Services and Standards, 2013
The restaurants want to avoid losing their customers due to a long wait on the line. This shows a need of a numerical model for the restaurant management to understand the situation better. This paper aims to show that queuing theory satisfies the model when tested with a real-case scenario. We obtained the data from a restaurant. We then derive the arrival rate, service rate, utilization rate, waiting time in queue and the probability of potential customers to balk based on the data using Little's Theorem and M/M/1 queuing model. We conclude the paper by discussing the benefits of performing queuing analysis to a busy restaurant.
CASE STUDY FOR VINAYAK RESTAURANT QUEUING MODEL
IASET, 2020
Waiting time and service system is a part of our daily life in various service areas such as: restaurant, ATM, Clinic, Toll tax, Ticket window in cinema, Bus stand and Railway station. Here, our focus is on Restaurant Management System. Every restaurant loses their customers just because of a long queue and maximum waiting time. Restaurant provides more waiting chairs only. We need to be improving the service time which shows improvement in queuing situation. Here, we apply queuing model. This paper aims to shows the multi-channel queuing model M/M/S. We use M/M/S queuing model since this restaurant has 10 service stations. We have obtained one month daily customers data from a restaurant named "Vinayak restaurant" in Laxmangarh, Sikar city. Using little's theorem and the multi-channel waiting line model M/M/S. we have determined the arrival rate λ service rate µ. The utilization rate ρ and the average waiting time in the queue before getting service. At Vinayak restaurant, the arrival rate λ is 1.40 customers per minute (cpm). Customer waiting time is 10 minute and the utilization rate is 0.49. We have discussed the benefits of applying queuing model to a busy restaurant.
Case Study for Restaurant Queuing Model
ipedr.net
Restaurants would avoid losing their customers due to a long wait on the line. Some restaurants initially provide more waiting chairs than they actually need to put them in the safe side, and reducing the chairs as the time goes on safe space. However, waiting chairs alone would not solve a problem when customers withdraw and go to the competitor's door; the service time may need to be improved. This shows a need of a numerical model for the restaurant management to understand the situation better. This paper aims to show that queuing theory satisfies the model when tested with a real-case scenario. We obtained the data from a restaurant in Jakarta. We then derive the arrival rate, service rate, utilization rate, waiting time in queue and the probability of potential customers to balk based on the data using Little's Theorem and M/M/1 queuing model. The arrival rate at Sushi Tei during its busiest period of the day is 2.22 customers per minute (cpm) while the service rate is 2.24 cpm. The average number of customers in the restaurant is 122 and the utilization period is 0.991. We conclude the paper by discussing the benefits of performing queuing analysis to a busy restaurant.
Study of Queuing System of a Busy Restaurant and a Proposed Facilitate Queuing System
In a restaurant waiting for service is a common phenomenon for the customer. Restaurant owners are not concerned about the matter of waiting customer though they do not want their customer would go another competitor's door. There are several determining factors for a restaurant to be considered as a good or a bad one. Taste, cleanliness, the restaurant layout and settings are some of the most important factors. These factors, when managed carefully, will be able to attract plenty of customers, However, there is also another factor that needs to be considered especially when the restaurant has already succeeded in attracting customers. This factor is the customers queuing time. Queuing theory is the study of queue or waiting lines. Some of the analysis that can be derived using queuing theory include the expected waiting time in the queue, the average time in the system, the expected queue length, the expected number of customers served at one time, the probability of balking customers, as well as the probability of the system to be in certain states, such as empty or full. Hence, queuing theory is suitable to be applied in a restaurant setting since it has an associated queue or waiting line where customers who cannot be served immediately have to queue (wait) for service. Researchers have previously used queuing theory to model the restaurant operation reduce cycle time in a busy fast food restaurant as well as to increase throughput and efficiency. In this study, the average service time, average idle time, and average waiting time at cash counter are measured.
Application of queuing theory to a fast food outfit: a study of blue meadows restaurant
Independent Journal of Management & Production
The study evaluated the queuing system in Blue Meadows restaurant with a view to determining its operating characteristics and to improve customers’ satisfaction during waiting time using the lens of queuing theory. Data was obtained from a fast food restaurant in the University of Benin. The data collected was tested to show if it follows a Poisson and exponential distribution of arrival and service rate using chi square goodness of fit. A 95% confidence interval level was used to show the range of customers that come into the system at an hour time frame and the range of customers served at an hour time frame. Using the M/M/s model, the arrival rate, service rate, utilization rate, waiting time in the queue and the probability of customers likely balking from the restaurant was derived. The arrival rate (λ) at Blue Meadows restaurant was about 40 customers per hour, while the service rate was about 22 customers per hour per server. The number of servers present in the system was t...
SSRN Electronic Journal, 2000
Fundamental business principles are very critical to the growth and survival of the business. Waiting in line or queue causes inconvenience to customers and economic costs to firms. Queuing theory is a mathematical approach to the study of waiting in lines/queues. The study presents the results of a study that evaluates the effectiveness of a queuing model in identifying the restaurant queuing system efficiency parameters. It uses Little's Theorem to analyze data collected from Croc Foods Restaurant in Beitbridge over a three-week period. The study showed that on average 60 customers arrive every hour and the service rate is 84 customers per hour. Using the Queuing Theory calculator, the system utilization factor was 71.43%, the probability of zero customers waiting 0.2857, average number of customers waiting 1.782 and average waiting time 0.0298 hours. The study compared the single server model against multi-server model and concluded that M/M/1 model was not the best for Croc Foods restaurant.Using a questionnaire of 171 respondents, the study found out that about 43.3% of customers are not satisfied about the nature of waiting lines and about 69% customers have at least turned away at regular occasions due to the queues. The long term value of existing customers should not be overlooked; constant check for their changing needs and improvement in the time spent when serving them has been emphasized by the study.
Contribution of Queuing Theory to Analyse Various Aspects of Queuing Model
The purpose of this paper is to study the important role of Queuing Theory in reducing Waiting time of customer in Queuing model. The various Queuing models were used to study the different aspects and parameters which interpret the lacuna in Queuing models which helps to improve the system. It will reduced the waiting time of customer and service cost of service facility.
Measure of Performance of Queuing Models and Behavior of Customers in Real Life Applications
International Journal of Applied Physics and Mathematics, 2013
The objective of the paper is to determine customer behavior in queues in four different situations in India. The study is limited to Toll Booth-Delhi Gurgaon Highway, Health care facility for Public sector bank's staff and family, Executive check up in Health care organization and Tellers in a Bank. A detailed study of the queues at the Toll Booth on the Delhi Gurgaon expressway was done as the expressway is highly traversed and is a bottlenecked stretch. In spite of the multiple provisions to ease the traffic on this expressway, chronic delays led to a ruling by the court which made the expressway a freeway for two weeks in September 2012. The second case studied is of the work mechanism of a clinic set up for the public sector bank's staff and family in India. The doctor visits the clinic during specified hours. It was observed that one doctor caters to a large number of patients giving rise to long queues. The third case is of the hospital which has an Out Patient Department (OPD) that provides service for executive health checkup. Our study is limited to the executive health checkups, where a patient first registers and then is guided to different departments for the checkups. Lastly the study was conducted for a bank where the major business of this particular bank is retail banking for which the customer is diverted towards the tellers. Due to cost considerations and space constraint the number of tellers in a bank is limited. Inspite of the use of modern technology to streamline the queues, it is observed that during peak business hours the length of the queue increases resulting in increased waiting time for the customers. This paper attempts to do a comparative study for four different models to understand the behavior of customers waiting in queues in India.
Universiti Teknologi MARA Cawangan Pahang, 2020
Waiting for service or also known as queuing is a frequently occurring phenomenon. People queue for services at various place such as at the hospitals, banks, post offices and many more. However, long and unmanaged queues may cause dissatisfactions among the customers thus will affect the customers' evaluation of the services. Not only that, time will also be wasted since people need to wait for hours before being served. Other than that, every organization has their time limit in serving their customers. Due to this limitation, it leads to overcrowding and unmanageable queues at the premise. Ensuring this, queuing theory model has been applied for the selected situation in Road Transport Department located in Senawang, Negeri Sembilan. One of the main objectives was to analyze and compare the customer waiting time queuing model to simulation model. M/M/s queuing model was performed on the collected data and simulation with ARENA software was used to build and verify the result. It is concluded that the best method to measure the queuing situation is by using ARENA simulation model since the result is more accurate than Queuing Theory Model.
Jurnal Serambi Engineering, 2021
Queue is the density or the number of customer waiting. However, the density of customers will also lead to the loss of potential customers. In this study, the aim of this research is to determine the queuing discipline applied by Mc Donald’s Galuh Mas Karawang and the characteristics of the queues needed to wait for the queue. Based on these problems, this study used is single channel-single phase model, where there is only one path for its service. The results showed that the queuing discipline used is First In First Out (FIFO) and the characteristics of the queue include average of 3 people queuing in the system, average queuing in the queue is 2 people, waiting time in system is 5.53 minutes, time expected by customers to wait in the queue is 4.183 minutes, with a server busy rate is 75,60% and a server unemployment rate is 24,40%.