Module : Waiting Lines
In 1 Page length write about the required reading by Gumus, Bubou, and Oladeinde (attached) 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 course material concepts, principles, and theories, which require supporting citations along with at least one scholarly, peer-reviewed reference in supporting your answer unless the discussion calls for more.
Keep in mind that these scholarly references can be found in the Saudi Digital Library by conducting an advanced search specific to scholarly references.
Article :
1. APPLICATION OF QUEUING THEORY TO A FAST FOOD OUTFIT: A STUDY OF BLUE MEADOWS RESTAURANT By Seigha Gumus and Gordon Monday Bubou.
2. Green Supply Chain Management Using the Queuing Theory to Handle Congestion and Reduce Energy Consumption and Emissions
From Supply Chain Transportation Fleet Arvin Aziziankohan , Fariborz Jolai , Mohammad Khalilzadeh ,Roya Soltani, Reza Tavakkoli-Moghaddam.
3. Case Study of Lean in Hospital Admissions to Inspire Culture Change By Marc G. Haddad,Pierrette P. Zouein,Joseph Salem,Rami Otayek.