Description
This presentation is to study the levels of capacity utilization at Dollop’s restaurant, Manipal during weekday evening peak hour rush and to analyze the duality of stock out with inventory pile-up.
Capacity Utilization at Dollop’s Restaurant
A Case Study
Click to edit Master subtitle style
1/19/13
Objective___________________ _
•
To study the levels of capacity utilization at Dollop’s restaurant, Manipal during weekday evening peak hour rush To analyze the duality of stockout with inventory pile-up
•
1/19/13
Dollop’s Restaurant_____________
•
Dollop’s is one of the oldest restaurant in Manipal Started and owned by Mr. Ashith, MIT Civil Engineering class of 1984 Started as Ice Cream parlour “Frost Bite” Sponsor’s name stuck on Established in erstwhile Post Master’s residential quarters 1/19/13
•
•
• •
Layout_____________________ __
1/19/13
Servicescape_______________ ___
1/19/13
Average Time Taken = 40 minutes Time wasted in • Service movement to and from the table • Order Selection at the table
Service Offering_______________
•
Wide Range of Offerings
–
Comprehensive Multi-cuisine menu Over 20 years of experience in Fast Moving items 44 member workforce unchanged for 8 years 6 waiters; 4 counter-managers; 4 delivery boys
–
•
Trained Workforce
–
–
1/19/13
–
Capacity Utilization_____________
Group Composition Sl. No. Arrival Time 8:10 8:11 8:16 8:24 8:47 9:10 PM PM PM PM PM PM Male 1 1 3 1 2 1 1 0 Female 2 0 1 1 0 1 1 4 Child 0 0 0 0 0 1 0 0 Food Plates Bill Change Table Order Bill Seated at Served Cleared Placed Collect Left at Number taken at Paid at at at at ed at 1 2 11 4 2 11 20 19 8:13 8:12 8:28 8:24 8:47 9:17 PM PM PM PM PM PM 8:16 8:12 8:18 8:31 8:47 9:22 PM PM PM PM PM PM 8:18 8:22 8:37 8:36 8:52 9:28 8:28 PM 8:34 PM 9:10 PM 9:21 PM 9:20 PM 9:45 PM 10:04 9:40 PM PM 9:40 PM 9:55 PM PM PM PM PM PM PM 8:30 PM 8:36 PM 9:11 PM 9:23 PM 9:20 PM 9:46 PM 10:06 PM 9:55 PM 8:30 PM 8:36 PM 9:12 PM 9:27 PM 9:22 PM 9:49 PM 10:06 PM 9:56 PM 8:38 PM 9:14 PM 9:28 PM 9:24 PM 10:10 PM 9:56 PM 8:30 PM 8:38 PM 9:15 PM 9:30 PM 9:24 PM 9:49 PM 10:10 PM 9:57 PM 1 2 3 4 5 6 7 8
9:27 PM 9:34 PM
9:28 PM 9:37 PM
9:32 PM 9:34 PM
Observations: • Sl. Nos. 3 and 8 ordered at the counter before sitting • Lot of groups came, saw the situation and left without waiting • Even single customers do not share a table • 2 parties were on, occupying 28 seats for more than 90 minutes 1/19/13
Process Time Calculation________
Sl. No. Waiting Time Ordering Time Serving Time (minutes) 2 10 9 5 5 6 8 6 51 6.375 Eating Time Payment (minutes) 10 12 33 45 28 17 24 15 184 23 Total Time (minutes) (minutes) 1 3 3 2 0 0 3 12 0 4 0 7 5 0 0 6 7 5 7 1 4 8 3 3 Sum 26 22 Avg 3.25 2.75 (minutes) (minutes) 2 20 4 26 5 59 9 66 4 37 4 39 6 43 2 29 36 4.5 39.875
1/19/13
Utilization Level_______________
Sl. No. 1 2 3 4 5 6 7 8 Time 8:10 PM 8:20 PM 8:30 PM 8:40 PM 8:50 PM 9:00 PM 9:10 PM 9:20 PM Waiting 10 9 7 2 5 8 3 0 5.50 Seated 58 53 70 65 72 70 65 68 65.13 Empty 17 22 5 10 3 5 10 7 Utilization 77.33% 70.67% 93.33% 86.67% 96.00% 93.33% 86.67% 90.67% 86.83%
1/19/13
Waiting Line Formulation________
Arrival Rate = 60/3.25 = 18.46 customers/hr Service Rate = 60/36.625 = 1.64 customers/hr Number of servers=Number of tables available = 21 Average Server Utilization = 54% Average Time in system = 37 minutes 1/19/13
Findings____________________ _
•
Average utilization of around 87% was observed. Without parties, this would fall to 70% Average queue of 5.5 customers for every 10 minutes was observed Groups of 3 or 2 often occupy tables for 4, leading to lower utilization
1/19/13
•
•
•
•
Modular furniture, allowing tables to
Thank You________
1/19/13
doc_307341591.pptx
This presentation is to study the levels of capacity utilization at Dollop’s restaurant, Manipal during weekday evening peak hour rush and to analyze the duality of stock out with inventory pile-up.
Capacity Utilization at Dollop’s Restaurant
A Case Study
Click to edit Master subtitle style
1/19/13
Objective___________________ _
•
To study the levels of capacity utilization at Dollop’s restaurant, Manipal during weekday evening peak hour rush To analyze the duality of stockout with inventory pile-up
•
1/19/13
Dollop’s Restaurant_____________
•
Dollop’s is one of the oldest restaurant in Manipal Started and owned by Mr. Ashith, MIT Civil Engineering class of 1984 Started as Ice Cream parlour “Frost Bite” Sponsor’s name stuck on Established in erstwhile Post Master’s residential quarters 1/19/13
•
•
• •
Layout_____________________ __
1/19/13
Servicescape_______________ ___
1/19/13
Average Time Taken = 40 minutes Time wasted in • Service movement to and from the table • Order Selection at the table
Service Offering_______________
•
Wide Range of Offerings
–
Comprehensive Multi-cuisine menu Over 20 years of experience in Fast Moving items 44 member workforce unchanged for 8 years 6 waiters; 4 counter-managers; 4 delivery boys
–
•
Trained Workforce
–
–
1/19/13
–
Capacity Utilization_____________
Group Composition Sl. No. Arrival Time 8:10 8:11 8:16 8:24 8:47 9:10 PM PM PM PM PM PM Male 1 1 3 1 2 1 1 0 Female 2 0 1 1 0 1 1 4 Child 0 0 0 0 0 1 0 0 Food Plates Bill Change Table Order Bill Seated at Served Cleared Placed Collect Left at Number taken at Paid at at at at ed at 1 2 11 4 2 11 20 19 8:13 8:12 8:28 8:24 8:47 9:17 PM PM PM PM PM PM 8:16 8:12 8:18 8:31 8:47 9:22 PM PM PM PM PM PM 8:18 8:22 8:37 8:36 8:52 9:28 8:28 PM 8:34 PM 9:10 PM 9:21 PM 9:20 PM 9:45 PM 10:04 9:40 PM PM 9:40 PM 9:55 PM PM PM PM PM PM PM 8:30 PM 8:36 PM 9:11 PM 9:23 PM 9:20 PM 9:46 PM 10:06 PM 9:55 PM 8:30 PM 8:36 PM 9:12 PM 9:27 PM 9:22 PM 9:49 PM 10:06 PM 9:56 PM 8:38 PM 9:14 PM 9:28 PM 9:24 PM 10:10 PM 9:56 PM 8:30 PM 8:38 PM 9:15 PM 9:30 PM 9:24 PM 9:49 PM 10:10 PM 9:57 PM 1 2 3 4 5 6 7 8
9:27 PM 9:34 PM
9:28 PM 9:37 PM
9:32 PM 9:34 PM
Observations: • Sl. Nos. 3 and 8 ordered at the counter before sitting • Lot of groups came, saw the situation and left without waiting • Even single customers do not share a table • 2 parties were on, occupying 28 seats for more than 90 minutes 1/19/13
Process Time Calculation________
Sl. No. Waiting Time Ordering Time Serving Time (minutes) 2 10 9 5 5 6 8 6 51 6.375 Eating Time Payment (minutes) 10 12 33 45 28 17 24 15 184 23 Total Time (minutes) (minutes) 1 3 3 2 0 0 3 12 0 4 0 7 5 0 0 6 7 5 7 1 4 8 3 3 Sum 26 22 Avg 3.25 2.75 (minutes) (minutes) 2 20 4 26 5 59 9 66 4 37 4 39 6 43 2 29 36 4.5 39.875
1/19/13
Utilization Level_______________
Sl. No. 1 2 3 4 5 6 7 8 Time 8:10 PM 8:20 PM 8:30 PM 8:40 PM 8:50 PM 9:00 PM 9:10 PM 9:20 PM Waiting 10 9 7 2 5 8 3 0 5.50 Seated 58 53 70 65 72 70 65 68 65.13 Empty 17 22 5 10 3 5 10 7 Utilization 77.33% 70.67% 93.33% 86.67% 96.00% 93.33% 86.67% 90.67% 86.83%
1/19/13
Waiting Line Formulation________
Arrival Rate = 60/3.25 = 18.46 customers/hr Service Rate = 60/36.625 = 1.64 customers/hr Number of servers=Number of tables available = 21 Average Server Utilization = 54% Average Time in system = 37 minutes 1/19/13
Findings____________________ _
•
Average utilization of around 87% was observed. Without parties, this would fall to 70% Average queue of 5.5 customers for every 10 minutes was observed Groups of 3 or 2 often occupy tables for 4, leading to lower utilization
1/19/13
•
•
•
•
Modular furniture, allowing tables to
Thank You________
1/19/13
doc_307341591.pptx