In ABC Restaurant, there is one cashier assisted by one server in the order station. There are two chefs in the kitchen. When the order needs to be cooked, then the 2 chefs in the kitchen are the ones who will prepare it. However, if the order is pre-cooked, then the server in the order station is the one who will prepare it. The cashier and the server are paid $50 per hour while the main chef is paid $110 per hour, and the assistant chef is paid $80 per hour. The restaurant operates 10am-8pm. Peak hours are 11am-1pm and 5pm-7pm. The average total bill of a customer is $150. The average sales per day are $30,000.00. The average sales during peak hours are $20,000.00 while during off-peak hours is $10,000.00. Conduct a queuing analysis. ORDER QUEUE PEAK HOURS Arrival rate = 16 customers per hour Service rate=58 customers per hour OFF PEAK HOURS Arrival rate= 6 customers per hour Service rate=58 customers per hour The kitchen has a service rate of 7 customers per hour. Compare the waiting cost, service cost and the average sales of the following scenarios during peak hours and non-peak hours. a. 1 cashier, 1 server, 1 main chef, 1 assistant chef b. 1 cashier, 1 main chef, 1 assistant chef c. 1 cashier, 1 main chef Provide any assumptions for the missing data needed. The goal is to optimize the number of workers in the restaurant so that there is not too much cost on manpower, however still making sure that the work is efficient. Which scenario provided the most efficient queue and the least cost? Would if be cost-efficient to lay-off workers or to reschedule their duty or let them work part-time?