Variability and Waiting Times Chapter 8 (25 Points):Imagine you run an international food restaurant that offers three popular dishes: A, B, C. Your restaurant gets overwhelmed with customers at lunch and dinnertime, but customers are sporadic in the late afternoon. You have only three employees available to work in the kitchen during your busiest hours, and you estimate each member of your staff can make only 15 dishes per hour. You also estimate that 40 dishes are demanded per hour during the lunch and dinner rushes.The CV of process (activity / service) times is double the CV of interarrival times and the arrivals occur according to a Poisson process withCV_a= 1.

Number of Servers, Perceived Wait Time Reduction:If you wanted the average flow time to deliver a dish to be at most10minutes, how many employees would you need during your busiest hours? Other than changing number of employees,what ideas would you explore to reduce the perceived wait timeduring the busiest hours?Explain the impact you expect each idea to have.

a.2

b.3

c.4

d.5

e.None of the above

Ideas to reduce perceived wait time _____________________________