Owners of a local restaurant are concerned about their ability to provide quality service as they continue to grow and attract more customers. They have collected data from Friday and Saturday nights, their busiest times of the week. During these time periods about 75 customers arrive per hour for service. Given number of tables and chairs, and the typical time it takes to serve a customer, they the owners estimate they can serve on average about 100 customers per hour. Owners of the restaurant anticipates that, in one year their demand will double as long as they can provide good service to their customers. How much will they have to increase their service capacity to in order to stay out of the critical zone? (Roundup your answer to the next whole number.) Service rate customers per hour
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- Owners of a local restaurant are concerned about their ability to provide quality service as they continue to grow and attract more customers. They have collected data from Friday and Saturday nights, their busiest times of the week. During these time periods about 75 customers arrive per hour for service. Given number of tables and chairs, and the typical time it takes to serve a customer, they the owners estimate they can serve on average about 100 customers per hour. Owners of the restaurant anticipates that, in one year their demand will double as long as they can provide good service to their customers. How much will they have to increase their service capacity to in order to stay out of the critical zone? (Roundup your answer to the next whole number.)The Riverton Post Office has four stations for service. Customers line up in single file for service ona FIFO basis. The mean arrival rate is 40 per hour, Poisson distributed, and the mean service timeper server is 4 minutes, exponentially distributed. Compute the operating characteristics for this operation. Indicate whether the operation appears to be satisfactory in terms of the following: (a) postalworkers’ (servers’) idle time; (b) customer waiting time and/or the number waiting for service; and(c) the percentage of the time a customer can walk in and get served without waiting at all.The Riverton Post Office has four stations for service. Customers line up in single file for service on a FIFO basis. The mean arrival rate is 40 per hour, Poisson distributed, and the mean service time per server is 4 minutes, exponentially distributed. Compute the operating characteristics for this operation. Indicate whether the operation appears to be satisfactory in terms of the following: (a) postal workers’ (servers’) idle time; (b) customer waiting time and/or the number waiting for service; and (c) the percentage of the time a customer can walk in and get served without waiting at all.
- Using the data on call volume in the accompanying table, how would you forecast short-term demand?Amanda Fall is starting up a new house painting business, Fall Colors. She has been advertisingin the local newspaper for several months. Based on inquiries and informal surveys of the localhousing market, she anticipates that she will get painting jobs at the rate of four per week(Poisson distributed). Amanda has also determined that it will take a four-person team ofpainters an average of 0.7 week (exponentially distributed) for a typical painting job. Determine the number of teams of painters Amanda needs to hire so that customers will have to wait no longer than 2 weeks to get their houses painted.Owners of a local restaurant are concerned about their ability to provide quality service as they continue to grow and attract more customers. They have collected data from Friday and Saturday nights, their busiest times of the week. During these time periods about 75 customers arrive per hour for service. Given the number of tables and chairs, and the typical time it takes to serve a customer, the owners estimate they can serve on average about 100 customers per hour. During these nights, are they in the zone of service, the critical zone, or the zone of nonservice?
- Melanie is the manager of the Clean Machine car washand has gathered the following information. Customers arriveat a rate of eight per hour according to a Poisson distribution.Th e car washer can service an average of ten cars per hour withservice times described by an exponential distribution. Melanie isconcerned about the number of customers waiting in line. She hasasked you to calculate the following system characteristics:(a) Average system utilization(b) Average number of customers in the system(c) Average number of customers waiting in lineWhich answer is FALSE and explanation A populer fast food restaurant has one cashler who takes an average of 1.5 minutes to serve a customer.suppose demand at the restaurant is forecast to be 35 Customers per hour from 11am to 1 prn and 50 customers per hour from 6 pm to 8 pm.which of the following statements are false? (a) The flowrate of the restaurant is 35 customers per hour during the 11am to 1pm period and 40 customers per hour during the 6pm to 8pm period (b) The flowrate of the restaurant is 35 customers per hour during the 11am to 1pm period and 50 customers per hour during the 6pm to 8pm period (c) The capacity of the restaurant is 40 customers per hour during both time intervals - 11am to 1pm and 6pm to 8pm (d) the utilization of the cashier is 87.5% during the 11am to 1pm period and 100% during the 6pm to 8 pm period1. Calculate the average customer arrival rate and service rate per hour. 2. Calculate the probability of zero patients in the system (P0), probability of one patient (P1), and probability of two or more patients simultaneously arriving during the night shift. 3. Using a criterion that if the probability is greater than 1 percent, a backup OR team should be employed, make a recommendation to hospital administration. I'm not sure how to find the answers to the empty boxes.
- The table below shows the time stamps of 10 customers who visited a local bank branch from 9:00 a.m. to 9:45 a.m. What is the flow time of customers? Customer 1 2 3 4 5 6 7 8 9 10 Time in 9:2 9:5 9:6 9:8 9:8 9:10 9:12 9:15 9:18 9:19 Time out 9:7 9:10 9:17 9:23 9:36 9:21 9:41 9:41 9:28 9:42 Instruction: Round your answer to 1 decimal place. Flow time of customers 3.5 minutesCompare and contrast the features in planning of Intensive Care Unit (ICU), Neonatal ICU (NICU), and Coronary Care Unit (CCU) services of the district hospitalFeVer Beverages is a typical coffee shop that operates at Batangas. Recently, the general manager is facing a challenge about not meeting their target lead time of serving the hot coffee of 15 minutes. The lead time starts from order taking until order serving. The staffing model of the shop has one cashier, one barista and a guard. The number of staff, equipment, and raw materials have been found sufficient. Based on the initial data analysis, the volume of customers has been stable. Because there is a need for the lead time to improve as to retain its customers and to even grow, a problem-solving effort has been started using the Lean Six Sigma DMAIC approach. Using the FEVER Beverages, you should create your own Project Charter and SIPOC Diagram.