Question

At an Up-n-Down hamburger restaurant, the bottleneck is the order taking step. Customers line up waiting to order the food.

As the order taking is under-staffed, it has the lowest utilization

French fries machines have much higher utilization than order taking staff

When there is a waiting line for ordering, every restaurant employee works at 100% utilization to help customers get through faster.

All above statements are not true.

Answer 1

At up n down hamburger restaurant, order taking a step is the bottleneck that is why customers line up waiting for food ordering.

In any queuing system, the average utilization level is directly proportional to the waiting time. That is why lower utilization at order taking would decrease the waiting time but that is not the case.

Therefore, option (a) is incorrect.

If utilization of french fries machine is higher then the utilization of order taking staff would be lower. in this case waiting time should below. But that is not the case.

Therefore, option (b) is incorrect.

When there is a waiting line for order then it is not necessary that all the staff is working in 100% utilization.

Therefore, option (c) is incorrect.

Since all the three options are not true.

Therefore, option (d) is correct.

In all queueing systems, the higher the average utilization level, the longer the wait times