A Case Study for Improvement in the quality of Service of the Eatery using Queuing Theory
Keywords:
Queuing Theory, M/M/1 modelAbstract
Queuing theory is part of operational research (branch of mathematics) that deals with waiting lines. Queuing theory works with construction of model for the prediction of waiting time. This is a general problem faced at each famous café or restaurant is decrease in the number of clients because of long waiting/holding line. Therefore, we need a model for management of restaurant so that the situation can be understood in a better way. In this paper, we show that the model is satisfied by queuing theory for a real case scenario. We collected data from the “Fauji da Dhaba” eatery, Rohtak, Haryana for deriving different parameters such as holding up time of a queue, service frequency, incoming rate of customers, expected shy away customers. Little’s theorem, and M/M/1 queuing model is used for analysis. The customer arrival rate during busy hours of the day is 3.01 clients in a minute and service rate is 3 clients per minute as per our results. The value of average clients calculated is 165 and utility rate is 0.9966.
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