A Study of Service in Restaurant by Using Queuing Model
2013 ◽
Vol 5
◽
pp. 14-18
Keyword(s):
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.
2017 ◽
Vol 8
(2)
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pp. 441
◽
Keyword(s):
2014 ◽
Vol 592-594
◽
pp. 2583-2587
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Keyword(s):
2020 ◽
pp. 119-127
Keyword(s):
2017 ◽
Vol 2
(4)
◽
pp. 33-39
2019 ◽
Vol 30
(3)
◽
pp. 657-675
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2020 ◽
Vol 12
(1)
◽
pp. 18-34
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Keyword(s):