Ivan James Joseph BSBA – I402 21-04-24

Logistics Management

Aggregate Planning and Scheduling – 06 Activity 2

I. Problem-Solving

In order to enhance their overall service efficiency, Fresh Meat Restaurant decided to set
up a cash registry managed by one cashier. According to nearby restaurants with similar
cash registry system, people arrive at the restaurant at a rate of 30 per hour, and it takes
an average of one (1) minute to complete an individual order.

A. Probability that the cashier is idle

𝜆𝜆
𝑃𝑃° = 1 - 𝜇𝜇

30
𝑃𝑃° = 1 - 60
30
𝑃𝑃° = 1 - 60
6 3
𝑃𝑃° = 6 - 6
6 3
𝑃𝑃° = 6 - 6
3
𝑃𝑃° = 6 or 0.5 or 50%

B. Proportion of the time that the cashier is busy

𝜆𝜆
𝑃𝑃° = 𝜇𝜇

30
𝑃𝑃° = 60
30
𝑃𝑃° = 60

𝑃𝑃° = 0.5 or 50%

C. Average number of customers ordering and waiting to order some food

𝜆𝜆
𝐿𝐿𝑠𝑠 = 𝜇𝜇−𝜆𝜆

30
𝐿𝐿𝑠𝑠 = 60−30
30
𝐿𝐿𝑠𝑠 = 60−30
30
𝐿𝐿𝑠𝑠 = 30

𝐿𝐿𝑠𝑠 = 1 people
D. Average number of customers waiting in line to order some food

𝜆𝜆2
𝐿𝐿𝑞𝑞 = 𝜇𝜇(𝜇𝜇−𝜆𝜆)

302
𝐿𝐿𝑞𝑞 = 60(60−30)

900
𝐿𝐿𝑞𝑞 = 60(30)

900
𝐿𝐿𝑞𝑞 = 1800

𝐿𝐿𝑞𝑞 = 0.5 people

E. Total average time a customer spends in the system

1
𝑊𝑊𝑠𝑠 = 𝜇𝜇−𝜆𝜆

1
𝑊𝑊𝑠𝑠 = 60−30
1
𝑊𝑊𝑠𝑠 = 30

𝑊𝑊𝑠𝑠 = 0.033 hours

F. Expected time a customer spends just waiting in line

𝜆𝜆
𝑊𝑊𝑞𝑞 = 𝜇𝜇(𝜇𝜇−𝜆𝜆)

30
𝑊𝑊𝑞𝑞 = 60(30)

30
𝑊𝑊𝑞𝑞 = 1800

𝑊𝑊𝑞𝑞 = 0.0167 hours