The required reading by Gumus, Bubou, and Oladeinde described the performance of a single channel with two servers in terms of customer satisfaction.
What are the general tradeoffs that are involved in waiting line decisions and with Blue Meadows Restaurant in particular? Who needs to be involved in assessing the cost of customers waiting for service?
How has technology had an impact on analyzing waiting line systems? Visit a restaurant in your area to help formulate your answers accordingly.
What are your observations? Embed academic material concepts, principles, and theories, which require supporting citations, along with at least (one) scholarly peer-reviewed references in supporting your answer.
Make certain for each listed reference that you have at least (two) supporting citation in the body of your content. Use academic writing standards and APA style guidelines
Article - APPLICATION OF QUEUING THEORY TO A FAST FOOD OUTFIT: A STUDY OF BLUE MEADOWS RESTAURANT by Seigha Gumus, Gordon Monday Bubou and Mobolaji Humphrey Oladeinde