ADDIS ABABA UNIVERSITY

College of Business and Economics

Department of Management
Executive MBA

Individual Assignment on

Article Review
Title of the Article: Case Study for Shuruchi Restaurant Queuing Model

Author; Md. Al-Amin Molla, Lecturer, Department of Natural Sciences, Daffodil International
University, Dhaka, Bangladesh

Published By: IOSR Journal of Business and Management (IOSR-JBM)

e-ISSN: 2278-487X, p-ISSN: 2319-7668. Volume 19, Issue 2. Ver. III (Feb. 2017), PP 93-98
www.iosrjournals.org

Article Reviewed by: Gizachew Alazar

Presented to: Dr. Meskerem Mitiku

January 2022
 Article Review

Title of the Article: Case Study for Shuruchi Restaurant Queuing Model
Author; Md. Al-Amin Molla, Lecturer, Department of Natural Sciences, Daffodil International
University, Dhaka, Bangladesh

Published By: IOSR Journal of Business and Management (IOSR-JBM)

e-ISSN: 2278-487X, p-ISSN: 2319-7668. Volume 19, Issue 2. Ver. III (Feb. 2017), PP 93-98
www.iosrjournals.org

Issue Date: January 2022

Article Reviewed by: Gizachew Alazar

1. Summary
This article reveals the application of Single Channel M/M/1 Queuing Model for Shuruchi
Restaurant by using Queuing Theory to study the waiting lines and to model the restaurant in
order to provide quality service. Using the observation and discussion with the manager of
the restaurant, the author calculated the value of the operating characteristics to show the
queuing model effect and to give better decision. The author briefly discussed four basic
ideas. These are: 1.Importance of Waiting lines and Service System Management, 2.Queuing
Theory History and concepts, 3.Basic operating characteristics including their formulas,
4.Single Channel Queuing Model. By considering the above four basic ideas and taking one
month daily Shuruchi Restaurant customers data and observation & discussion with the
Restaurant Manager, the author determined & computed the value of operating characteristics
like arrival rate  1.43,average waiting in the system =45 minutes, queue length =20 customers ,
Queue waiting time=13.98, System Length  64.35 ,Service Rate=1.45, and Utilization Factor 0.98 to
analyse the Single Channel M/M/1 Queuing Model. Finally, this article has discussed the
application of single channel M/M/1 Queuing Model in Shuruch Restaurant. The author
found that, the restaurant is the busiest one and this article help it to increase their quality of
service, by estimating the future coming customers in the waiting line.
2. Evaluation
The main aim of of this article is to show the single channel Queuing Model M/M/1 for
Shuruchi Restaurant. In this regard, this article has showed the issue clearly. Other case
studies have been also done by researchers as listed by authors in the main paper. The
article’s main contribution could be how the restaurant avoids queuing problem at present
and suggests solutions.
3. Comments
The author did a good article to show the application of Single Channel M/M/1 Queuing
Model for Shuruchi Restaurant. In my understanding, it is a good article to know the
theoretical concepts of queuing theory. However, the author did not take satisfactory data to
compute operating characteristics. The article did not also give any recommendations to the
restaurant.
4. Recommendation
Even if the article did not present specific solution to the Shuruchi Restaurant, the article is
very crucial to show the application of single channel queuing model M/M/1 to the real
world. Every restaurant can learn from this article.