Reference no: EM133441088
Case Study: The French bakery is famous for its chocolate croissants, served during the holiday season. The bakery is open from 8am until 4pm (8-hour day). While Owen bakes, two full-time employees, Kristen and Armando, cater to the customers. Customers wait in a single line and are served by the first employee that is available. Together, Kristen and Armando are able to serve a total of 30 customers per hour. The French bakery gets an average of 200 customers per day (customers of course only arrive when the bakery is open).
Questions:
1. What is the average time it takes to serve one customer (i.e., activity time)?
2. What is the average arrival rate per hour?
3. What is the average inter-arrival time in minutes?
4. What is the utilization of each employee?
5. If there were no variation in either arrival rate or service time, what would be the wait time for each customer on average?
Owen has carefully observed the functioning of his bakery and has found out that the service time has a standard deviation of 5 minutes. Assume a Poisson arrival process for the customers (i.e., CVit=1).
6. Considering this additional information, what is the average wait time for a customer in minutes (Wq)? Note: Round to the closest number of minutes. [Hint: Use the long formula.]
7. How many customers will be waiting on average (Lq)? Note: Round to 2 decimals [Hint: Use Little's Law and be careful about your units]
8. How much time does a customer spend on average at La Boulangerie - assume that customers leave right after being served (Ws)?
9. How many customers will on average be in the bakery (Ls)? Note: Round to 1 decimal.
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