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A Study of Service in Restaurant by Using Queuing Model

Removed due to plagiarism

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Abstract:

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.

Info:

Periodical:
The Bulletin of Society for Mathematical Services and Standards (Volume 5)
Pages:
14-18
Citation:
G.D. Mishra et al., "A Study of Service in Restaurant by Using Queuing Model", The Bulletin of Society for Mathematical Services and Standards, Vol. 5, pp. 14-18, 2013
Online since:
March 2013
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References:

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DOI: https://doi.org/10.1145/256562.256941
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