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. Use Exhibit 4.6. Furthermore, the owners anticipate that in one year their demand will double as long as they can provide good service to their customers. a. Currently, during these nights, are they in the zone of service, the critical zone, or the zone of nonservice? O Zone of service Critical zone O Zone of nonservice b. Next year, after demand doubles, what must the service capacity increase to (at minimum) to stay out of the critical zone? (Round up your answer to the next nearest whole number.) Service capacity must increase to customers per hour

Practical Management Science
6th Edition
ISBN:9781337406659
Author:WINSTON, Wayne L.
Publisher:WINSTON, Wayne L.
Chapter2: Introduction To Spreadsheet Modeling
Section: Chapter Questions
Problem 20P: Julie James is opening a lemonade stand. She believes the fixed cost per week of running the stand...
icon
Related questions
Question

Note:-

  • Do not provide handwritten solution. Maintain accuracy and quality in your answer. Take care of plagiarism.
  • Answer completely.

You will get up vote for sure

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. Use Exhibit 4.6.
Furthermore, the owners anticipate that in one year their demand will double as long as they can provide good service to their
customers.
a. Currently, during these nights, are they in the zone of service, the critical zone, or the zone of nonservice?
O Zone of service
Critical zone
O Zone of nonservice
b. Next year, after demand doubles, what must the service capacity increase to (at minimum) to stay out of the critical zone? (Round up
your answer to the next nearest whole number.)
Service capacity must increase to
customers per hour
Transcribed Image Text: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. Use Exhibit 4.6. Furthermore, the owners anticipate that in one year their demand will double as long as they can provide good service to their customers. a. Currently, during these nights, are they in the zone of service, the critical zone, or the zone of nonservice? O Zone of service Critical zone O Zone of nonservice b. Next year, after demand doubles, what must the service capacity increase to (at minimum) to stay out of the critical zone? (Round up your answer to the next nearest whole number.) Service capacity must increase to customers per hour
elationship between the Rate of Service Utilization (p)
nd Service Quality
Mean arrival
rate (2)
Zone of nonservice
(WA)
Critical
RIDDE
Zone of service
Mean service rate ju
p=
100%
P= 70%
exhibi
Transcribed Image Text:elationship between the Rate of Service Utilization (p) nd Service Quality Mean arrival rate (2) Zone of nonservice (WA) Critical RIDDE Zone of service Mean service rate ju p= 100% P= 70% exhibi
Expert Solution
trending now

Trending now

This is a popular solution!

steps

Step by step

Solved in 3 steps with 4 images

Blurred answer
Similar questions
  • SEE MORE QUESTIONS
Recommended textbooks for you
Practical Management Science
Practical Management Science
Operations Management
ISBN:
9781337406659
Author:
WINSTON, Wayne L.
Publisher:
Cengage,
Operations Management
Operations Management
Operations Management
ISBN:
9781259667473
Author:
William J Stevenson
Publisher:
McGraw-Hill Education
Operations and Supply Chain Management (Mcgraw-hi…
Operations and Supply Chain Management (Mcgraw-hi…
Operations Management
ISBN:
9781259666100
Author:
F. Robert Jacobs, Richard B Chase
Publisher:
McGraw-Hill Education
Business in Action
Business in Action
Operations Management
ISBN:
9780135198100
Author:
BOVEE
Publisher:
PEARSON CO
Purchasing and Supply Chain Management
Purchasing and Supply Chain Management
Operations Management
ISBN:
9781285869681
Author:
Robert M. Monczka, Robert B. Handfield, Larry C. Giunipero, James L. Patterson
Publisher:
Cengage Learning
Production and Operations Analysis, Seventh Editi…
Production and Operations Analysis, Seventh Editi…
Operations Management
ISBN:
9781478623069
Author:
Steven Nahmias, Tava Lennon Olsen
Publisher:
Waveland Press, Inc.