Mi CAZUELA-MEXCAN RESTAURANT Maria opened her authentic Mexican restaurat Mi Canacla la cacela is a clay cooking bowl with a small bandle cach side) aa Paakta Caldasa in he l%Ox, k qaKkly be- came popular for the tasty food and use of firesh oganic produce and all-naturalmeats. As her oldest dild you have been askedtona etatat youdk kpan h can- fidence, she will eventually hand over the estaurant to you 683 684 Parlo Case Sudy Assgments You have definite ideas about increaing die pet hiley Mi Cazuela. Lady, you have oberved a woubling trend in the Best ura L AA increasug umber of customers are expressing dissatisfaction with the long wait and you have also obsarved that some peopk leave widhout being servod or intial analy sis of the situation at Mi Canala indicatsht one way to improve cus- omer service is toreduce the wating time in the etaant You lso nealiue that by optimiz ing the process for the peak time in the restaurantyou wil be abletoincrease the protit. rently, there are four tablesfor four and theee tablesfior two patoms in the dining area Onetable for four can be replaced with twotbles fortwoe or vice vere Grospsof one or two customens waitinone queue whike groupsof three or four uomers wit in another queue. Eachofthese wating lines can accommodale up to twe groups ely. One- o wo-custom goups ae directed to tables for two. Three or four cusmer groups aredieded totables for four There are two cooks the kiihen andrwowatanThe cocks ar pad si0uay, and the waiters get SOday. The cost of raw material vepetables meat spices, andother food mate- riab is SI per cuomer The ovahead cost of the esburant ( nsurance utilaties, and so rival patlem is as follows. The total number of ausomer groups visiting the restaurant eact day varies undormly betwocn 30 and S0 or UR4010 Customer Arrival Pattern 5 EM O FM Processes at the Restaurant When a table of the right size becomes available anda waiter is firee, he or she seats the cus Omer, wrilcs dows the order, and delivers the ondar to the in the kitchen and bang it out. Any available water delvers the food to the custom Customers enjoy the di. A wailer cleans the table and collects payment from the cus- omers. The customers leave the restau. The various activity times are as follows Lishes Cooks prepare the food 2.0 n Waier delivers the oader to the k Coak prepares food 2.05m 2.050 m 2.0.5mn N 10 2 min Waiter cleams table and collects pay+ Mi CAZUELA-MEXCAN RESTAURANT Maria opened her authentic Mexican restaurat Mi Canacla la cacela is a clay cooking bowl with a small bandle cach side) aa Paakta Caldasa in he l%Ox, k qaKkly be- came popular for the tasty food and use of firesh oganic produce and all-naturalmeats. As her oldest dild you have been askedtona etatat youdk kpan h can- fidence, she will eventually hand over the estaurant to you 683 684 Parlo Case Sudy Assgments You have definite ideas about increaing die pet hiley Mi Cazuela. Lady, you have oberved a woubling trend in the Best ura L AA increasug umber of customers are expressing dissatisfaction with the long wait and you have also obsarved that some peopk leave widhout being servod or intial analy sis of the situation at Mi Canala indicatsht one way to improve cus- omer service is toreduce the wating time in the etaant You lso nealiue that by optimiz ing the process for the peak time in the restaurantyou wil be abletoincrease the protit. rently, there are four tablesfor four and theee tablesfior two patoms in the dining area Onetable for four can be replaced with twotbles fortwoe or vice vere Grospsof one or two customens waitinone queue whike groupsof three or four uomers wit in another queue. Eachofthese wating lines can accommodale up to twe groups ely. One- o wo-custom goups ae directed to tables for two. Three or four cusmer groups aredieded totables for four There are two cooks the kiihen andrwowatanThe cocks ar pad si0uay, and the waiters get SOday. The cost of raw material vepetables meat spices, andother food mate- riab is SI per cuomer The ovahead cost of the esburant ( nsurance utilaties, and so rival patlem is as follows. The total number of ausomer groups visiting the restaurant eact day varies undormly betwocn 30 and S0 or UR4010 Customer Arrival Pattern 5 EM O FM Processes at the Restaurant When a table of the right size becomes available anda waiter is firee, he or she seats the cus Omer, wrilcs dows the order, and delivers the ondar to the in the kitchen and bang it out. Any available water delvers the food to the custom Customers enjoy the di. A wailer cleans the table and collects payment from the cus- omers. The customers leave the restau. The various activity times are as follows Lishes Cooks prepare the food 2.0 n Waier delivers the oader to the k Coak prepares food 2.05m 2.050 m 2.0.5mn N 10 2 min Waiter cleams table and collects pay+
