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email jjacksonjaguarirmiamiedutitle Queuing AnalysisQueuing analysis is the study of waiting lines and the goal of queuing analysis is to minimize total costs of a business that is to minimize both the costs of maintaining the ability of providing service ie cashiers in a supermarket and the costs of customer waiting Much of the success of a particular store or restaurant can depend upon choosing the correct queuing model to minimize these costs A queuing model for a particular business is chosen based upon four characteristics of the business system the population source the number of servers arrival and service patterns and the queue discipline order of service Population source describes the source from which a business draws its potential customers As opposed to a finite source in which the number of customers is limited Leos Deli has an infinite source population Their number of customers is potentially unlimited Though it would be highly unlikely to happen every member of the calling population every student faculty and staff member of the school can go to Leos and request service at one time The number of servers refers to the number of people serving customers at a given time For our purposes servers working together as a team are counted together as one server At Leos Deli a team of a cashier sandwich maker and a wrapper will be counted as one server For peak times Leos utilizes a two lines two server system There is a separate line for each server During non-peak times Leos uses a one line one server system Waiting lines are a direct result of variability in customer arrival patterns At some times workers can be idle due to low arrivals while at other times the system can be overloaded due to bunched arrivals Lines are most likely to occur when arrivals are bunched together or when service times are particularly lengthy For Leos Deli the arrival rate is generally up during
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