Learning Curve Theory
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Michael Rathburn
Week 2 OPS 571
Learning Curve Theory
Maggie Salas-Amaro
February 22, 2010
Mario’s Pizzeria Current Customer Processing Data during Peak Times
Currently, Mario’s Pizzeria uses a seating configuration of fourteen tables for four and zero tables for two. The current ratio of customer groups upon arrival is 60:40 for groups of two and four. The mean customer wait time per server upon customer entry until acceptance of the bill is eight minutes. Current customer wait time falls between seven and nine minutes which is close to the upper tolerance limit of 9 minutes. Michael observed customer processing on two occasions for 8 weeks before and after implementing process performance improvements and observed the following:
Process Performance Data – Mario’s Pizzeria
Simulation #1
SAMPLE # |WEEKS |# OF CUSTOMERS GROUPS OF 2 |# OF CUSTOMERS GROUPS OF 4 |WAIT TIME (MINS) |QUEUE LENGTH |PROFIT |LOST SALES |ADJUSTMENTS | |1 |3 |73 |103 |12.24 |3.18 | $ 1,033 | $ 1,140 | | |2 |4 |71 |105 |5.84 |2.70 | $ 1,391 | $ 645 |TABLES FOR 4 = 9; TABLES FOR 2 = 10, WAIT STAFF = 4; KITCHEN = 2 | |3 |5 |69 |107 |11.69 |3.44 | $ 79 | $ 2,835 | | |4 |6 |71 |105 |4.59 |2.34 | $ 1,615 | $ 300 |2 PLAX OVENS; 2 MANUAL OVENS AND MENUPOINT | |5 |7 |97 |143 |4.80 |2.95 | $ 1,974 | $ 1,230 | | |6 |8 |93 |146 |3.46 |2.68 | $ 2,071 | $ 690 |CREAM PUFFS | |
Simulation #2
SAMPLE # |WEEKS |# OF CUSTOMERS GROUPS OF 2 |# OF CUSTOMERS GROUPS OF 4 |WAIT TIME (MINS) |QUEUE LENGTH |PROFIT |LOST SALES |ADJUSTMENTS | |1 |3 |70 |106 |11.48 |3.04 | $ 1,054 | $ 1,155 | | |2 |4 |73 |103 |5.34 |2.49 | $ 1,509 | $ 450 |TABLES FOR 4 = 10; TABLES FOR 2 = 8, WAIT STAFF = 4; KITCHEN = 2 | |3 |5 |68 |104 |11.89 |3.49 | $ 65 | $ 2,850 | | |4 |6 |70 |106 |4.46 |2.50 | $ 1,674 | $ 270 |1 PLAX OVEN-MENUPOINT | |5 |7 |94 |146 |4.5 |2.90 | $ 1,995 | $ 1,245...
Week 2 OPS 571
Learning Curve Theory
Maggie Salas-Amaro
February 22, 2010
Mario’s Pizzeria Current Customer Processing Data during Peak Times
Currently, Mario’s Pizzeria uses a seating configuration of fourteen tables for four and zero tables for two. The current ratio of customer groups upon arrival is 60:40 for groups of two and four. The mean customer wait time per server upon customer entry until acceptance of the bill is eight minutes. Current customer wait time falls between seven and nine minutes which is close to the upper tolerance limit of 9 minutes. Michael observed customer processing on two occasions for 8 weeks before and after implementing process performance improvements and observed the following:
Process Performance Data – Mario’s Pizzeria
Simulation #1
SAMPLE # |WEEKS |# OF CUSTOMERS GROUPS OF 2 |# OF CUSTOMERS GROUPS OF 4 |WAIT TIME (MINS) |QUEUE LENGTH |PROFIT |LOST SALES |ADJUSTMENTS | |1 |3 |73 |103 |12.24 |3.18 | $ 1,033 | $ 1,140 | | |2 |4 |71 |105 |5.84 |2.70 | $ 1,391 | $ 645 |TABLES FOR 4 = 9; TABLES FOR 2 = 10, WAIT STAFF = 4; KITCHEN = 2 | |3 |5 |69 |107 |11.69 |3.44 | $ 79 | $ 2,835 | | |4 |6 |71 |105 |4.59 |2.34 | $ 1,615 | $ 300 |2 PLAX OVENS; 2 MANUAL OVENS AND MENUPOINT | |5 |7 |97 |143 |4.80 |2.95 | $ 1,974 | $ 1,230 | | |6 |8 |93 |146 |3.46 |2.68 | $ 2,071 | $ 690 |CREAM PUFFS | |
Simulation #2
SAMPLE # |WEEKS |# OF CUSTOMERS GROUPS OF 2 |# OF CUSTOMERS GROUPS OF 4 |WAIT TIME (MINS) |QUEUE LENGTH |PROFIT |LOST SALES |ADJUSTMENTS | |1 |3 |70 |106 |11.48 |3.04 | $ 1,054 | $ 1,155 | | |2 |4 |73 |103 |5.34 |2.49 | $ 1,509 | $ 450 |TABLES FOR 4 = 10; TABLES FOR 2 = 8, WAIT STAFF = 4; KITCHEN = 2 | |3 |5 |68 |104 |11.89 |3.49 | $ 65 | $ 2,850 | | |4 |6 |70 |106 |4.46 |2.50 | $ 1,674 | $ 270 |1 PLAX OVEN-MENUPOINT | |5 |7 |94 |146 |4.5 |2.90 | $ 1,995 | $ 1,245...