Reference no: EM13833196
1. What are the problems facing Jason Mah and the Cafe D. Pownd?
2. What are Mah's constraints?
3. Construct a process-flow diagram for the Café D. Pownd.
4. Use Microsoft Excel to construct frequency histograms for the customer interarrival times pre - cooked food service times, interactive service times, and cashier service times. For customer - in interarrival times, use class limits of 0.00, 0.15, 0.30, 0.45, 0.60, 0.75, 0.90, 1.05, and 1.20. For pre¬cooked cooked food service times, use class limits of 0.00, 0.50, 1.00, 1.50, 2.00, 2.50. and 5.00. For interactive service times use class limits of 4, 5, 6, 7, and 8. For cashier service times. Use class limits of 0.00, 0.50, 1.00, 1.50, 2.00, 2.50, and 3.00. Find the mean and standard derivationof these histograms. What sort of distributions do these random variables appear to have compare them to the exponential, uniform, and normal probability distributions.)
5. Would you have collected data differently than Jason Mah?
6. What is the arrival rate of customers desiring (made-to-stock) pre-cooked food?
7. What is the arrival rate of customers desiring (made-to-order) interactive food?
8. What is the combined service rate of the two pre-cooked food servers?
9. What is the combined service rate of the two interactive food servers?
10. Given the arrival rate of customers desiring precooked food and the combined service rate of the two pre-cooked food servers, what is the expected customer waiting time in line?
11. Given the arrival rate of customers desiring interactive food and the combined service rate of the two interactive food servers, what is the expected customer waiting time in line?
12. If you were Jason Mah, what course of action would you take in order to resolve the problems facing the Café? What kind of analysis would you carry out?
13. What recommendations do you have for Mah?
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: What are the problems facing Jason Mah and the Cafe D. Pownd - what are Mah's constraints and construct a process-flow diagram for the Café D. Pownd.
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