Queues (waiting lines) are a part of everyday life. However, having to wait is not just a petty personal annoyance. A queuing model is constructed so that queue lengths and waiting time can be predicted. Queuing models represent the queuing systems. This model enables the performance measures and customers’ patience in the restaurant. The common problem arises in almost every famous restaurant is that they lose the customers because of a long waiting line and poor quality service. This paper analyze the performance measures and the customers’ patience in the system. The data sets are obtained from a Kentucky Fried Chicken shop in Yangon in order to derive the arrival rate, the service rate, utilization factor, waiting time and probability of potential balking customers. The collected data is analyzed by Little’s formula and queuing model which is M/M/1 model.
Ank Phyu Win (2019); Analysis the Customers’ Patience in Restaurant; International Journal of Scientific and Research Publications (IJSRP)
9(8) (ISSN: 2250-3153), DOI: http://dx.doi.org/10.29322/IJSRP.9.08.2019.p9240