APPLICATION OF QUEUING THEORY TO A FAST FOOD OUTFIT (A CASE STUDY OF STOP AND SHOP RESTAURANT OZORO)

This study uncover the application and extent of usage of queuing models in achieving customer satisfaction, of stop and chop, Ozoro, Delta State, as a case study. By observation, reliable data were gathered for two weeks and using the multiple channel system, queuing in Microsoft Excel package was applied; the result indicated that a waiting line of low length exists in the eatery. It was also found that the rate of the four serves being busy was 32%. The time spent by customer in queue average 0.012 minutes and another 0.7 minutes in receiving the service before leaving the service channel. The average number of customers waiting on queue is about 1. In conclusion a combined queue of great length is formed with the current four servers in operation; and waiting time is minimized as it is very crucial for business. The result of this research suggests that the waiting time and queue length is kept at optimum with five servers.