Breakfast at the Paramount

BREAKFAST AT THE PARAMOUNT

Table of Contents
Introduction......................................................................................................................................3
1.......................................................................................................................................................3
a)..................................................................................................................................................3
b)......................................................................................................................................................5
2.......................................................................................................................................................5
3.......................................................................................................................................................9
a)..................................................................................................................................................9
b)................................................................................................................................................11
4.....................................................................................................................................................11
a)................................................................................................................................................11
b)................................................................................................................................................11
c)................................................................................................................................................11
5.....................................................................................................................................................12

Introduction
The maintenance or on-board line is a fundamental part of business administration. It manages
the problem of customer management in terms of time management and management
improvement. Set the performer's line by managing situations in which the client's appearance is
irregular; subsequently, the administration to them is equally irregular.
A aid association can reduce costs and thus improve productivity by putting an efficient line on
the table. The cost relating to the customer is maintained and there is a cost associated with the
installation of new meters to reduce administration times. The council line hopes to address this
compromise and offer responses to managers.
1. Process analysis
a) Conduct a quantitative analysis of the restaurant operation to identify the
bottleneck in the process and to calculate how long customers might have to
wait to be served
** Note = 19 minutes = 1140 seconds
Seconds per customer = 1140 secs / 44 = 25.90 seconds
Total processing time per customer (cycle time) = 40 + 45 + 23 + 26 = 144 seconds (2 minutes
24 seconds) per customer
Number of customers serves per second = 1 / cycle time
= 1 / 144 seconds
= 0.0069 customers serve per second
Number of customers serves per hour = 0.0069 * 3600 = 25 per hour.
Queue 40 Secs 45 Secs + 23 Secs **26 secs

Worker Utilization
Worker utilization ρ=γ /μ
γ=arriving of customer per hour
μ=Customer serve per hour
Number of customers arrive per hour
Hours Customers arrive Customers
balking or
reneging
Net number of
customers
arriving per hour
Rounding off
the value
7:30 - 8:30 80 15 65 65
8:30 - 9:30 77 16 61 60
9:30 - 10:30 134 51 83 85
10:30 - 11:30 108 45 63 65
11:30 - 12:30 76 26 50 50
12:30 - 01:30 78 18 60 60
P = 85 / 25 = 3.4
Average number of customers waiting for the restaurant in a queue
Lq¿ ρ2/ (1 - ρ ¿
Lq = p2 / (1 – p)
= 3.42 / (1 – 3.4)
= 4.81 or approximate 5
Waiting time (in minutes) = 5 * 1.5 = 7.5 minutes per customer
Total number of customers waiting = before + during processing
= 35 + 5 = 40 customers
Actual waiting time (in minutes) = 40 * 1.5 = 60 minutes or 1 hour
Revised worker utilization:
p = 85 / 81 = 1.04
Revised Average number of customers waiting for the restaurant in a queue
Lq¿ ρ2/ (1 - ρ ¿
Lq = p2 / (1 – p)
= 1.042 / (1 – 1.04)
= 27.04