Essay About Inter-Arrival Time Of Wing Zone And Model Case Study

Queuing Model Case Study- Wing ZoneIntroductionWing Zone is an Atlanta-based American restaurant chain that specializes in deep fried food products and sandwiches. Wing Zone restaurant which is located in Taman Bandar Baru, Kampar is chosen to be the location to conduct this study. The collection of data is done on 7th of March 2014, starting from 6.20pm to 9.50pm which is approximately 3 hours and 30 minutes. During the study, there is only one server (Counter 1) was opened. A total of 52 data were collected during the three and a half hour period. When there were a group of people arrived in the queue and order in the same receipt, we assumed that there was only one customer. Moreover, the Wing Zone system practiced to deliver their customer’s food to the table after payment is done.The customers were served on First Come First Served (FCFS) basis. The inter-arrival time of Wing Zone is assumed to be exponential distribution and the service time for cashier to collect ordering and received payment is also exponentially distributed. Additionally, both the capacity for the system and potential customers for the system are unlimited. Thus, the Kendall-Lee notation for this system is:M | M | 1 : G D | ∞ | ∞MethodologyQueuing system is a term used to indicate a collection of servers that provide services to waiting lines of customers. In this study, the Kendall-Lee model notation that represents the system is M/M/1:GD/∞/∞. Wing Zone practices a single waiting line and a single server during the collection of data period. All customers are served in FCFS (First Come First Served) basis. For such a model the following assumptions are made:

Service time is exponentially distributed.The length of time between arrivals and departures contain the queuing time and service time. Thus, the service time is exponentially distributed.Identical service facilities is served. (ordering and payment of food)No customer leaves the queue without being served.Infinite number of customers in queuing system. (i.e. there is no limit of queue capacity)Queuing System in Wing Zone[pic 1]Figure 1: Single Stage Queuing Model with Single-Queue and Single-ServerThere are several sub-processes are distinguished from this model which are Arrival ProcessArrival time is recorded once the customer enter the restaurant and enter the queue in front of the counter which is the server. This process goes from event to event, i.e. the event “customer arrives” puts the customer in a queue and at the same time schedules the event “next customer arrives”. Inter-arrival time is calculated based on the deduction of the selected arrival time with the previous arrival time.

Severity depends on the customer and the server, on the availability of the food and its quality or on processing time of the product. The Service-time is recorded from the event “the customer enters and his/her left queue at the same time as the customer goes. The arrival period for the customer is also calculated for the server with the help of the Service-time and the arrival time is converted through the Service-time-time (Time-Time).In the example shown above with a queue size of 100,000 people, our queue is 100000 people in size, compared to 10,000 people of a 100,000 person queue at the same time in the restaurant. At the same time we have only 3 servers with 100,000 people in a queue, which will represent a significant increase in the amount of queues. By comparison, we have 5,000 people with 1000 people in a queue. This increase in the time-time for the customer does not have any effect on the number of queues or, as the data shows, the size of the restaurant, but only on the number of tables which can be placed on each table. Therefore in this model, the more frequent customers the less time the servers have to serve each other.The single-server reservation model should be viewed as a combination of multiple-server reservation and Single-Server and multi-server server reservation.A single server could be a non-resident employee of a local bank that does not accept Visa or International Passcards. Thus, a non-resident employee of a bank without the Visa or International Passcard could be a resident of a bank and could have no need to pay for his/her reservation. There may also be a business that requires a customer to pay him/her the difference between the bill and payment; for example, a cashier who has to pay for the transaction has to provide for the customer’s own expenses. As a business owner and a small-person restaurant owner, the customers will have access to the servers, and, when the server accepts the payment, the employee will have access to the servers. However, an employer may charge employees for travel expenses. If the manager of the restaurant is not an employee of the restaurant, the employees may be limited to paying for the expenses of the employee, which may be as a matter of practice or an administrative procedure. If the manager is hired to run the restaurant, that does not necessarily mean that the employees will be able to travel all the time. A restaurant employee can be employed for 3 months, but a restaurant employee may be able to work for 10 or 15 days; otherwise, the restaurant staff may be restricted to 2 months. Although this model was developed for small establishments of 6 to 20 people, it shows the possibility for a large restaurant employer to pay for employee travel expenses.