Essay by mrloyal1University, Master's January 2014

download word file, 11 pages 0.0

Graduate School of Business

Masters in Business Management

Holy Angel University

Group Paper

Queuing Theory and Applications

(McDonalds Nepo Quadrangle)

Group 5

Aquino, Rachelle

Gonzales, Ronniel

Lacsamana, Roy

Lusung, Chesca Mae

Management Science

January 11, 2013

Submitted to:

Dr. Francisco L. Villanueva, Jr.


There are several determining factors for a restaurant to be considered a good or a bad one. Various factors are should be considered when choosing a fast food restaurant. Variety, taste, ambience, cleanliness, service, the restaurant layout and settings are some of the most important factors. These factors, when managed carefully, will be able to attract plenty of customers. However, there is also another factor that needs to be considered especially when the restaurant has already succeeded in attracting customers. That is, queuing time, certainly an important factor a customer should ponder.

The waiting line model has been applied in a lot of researches to resolve the problems in the scope of manufacturing and management.

In both daily-life and industrial field, queuing theory not only has a wider potentiality to solve a variety of practical problems but also opens for fundamental researches. Queuing theory is the study of queue or waiting lines. Some of the analysis that can be derived using queuing theory include the expected waiting time in the queue, the average time in the system, the expected queue length, the expected number of customers served at one time, the probability of balking customers, as well as the probability of the system to be in certain states, such as empty or full.

Waiting lines are a common sight in restaurants especially during lunch and dinner time. Hence, queuing theory is suitable to be applied in a restaurant setting (also in banks and manufacturing companies) since it has an associated queue or waiting line where...