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Exam 5: Service Design

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Question 41

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Consider an espresso stand with a single barista. Customers arrive to the stand at the rate of 28 per hour according to a Poisson distribution. Service times are exponentially distributed with a service rate of 35 customers per minute. If the arrival rate remains at 28 customers per hour and the stand's manager wants to have the average time a customer spends in the system (i.e., wait time and service time) to be a maximum of 6 minutes on average, then the service rate must

A) decrease by 2 to 33 customers per hour.
B) decrease by 3 to 32 customers per hour.
C) increase by 3 to 38 customers per hour.
D) increase by 2 to 37 customers per hour.

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Question 42

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The number of channels in a queuing process

A) denotes the number of servers in sequence a customer must go through.
B) denotes the size of the calling population.
C) denotes the number of parallel servers for servicing arriving customers.
D) denotes the average queue length.

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Question 43

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A small diner has one employee and a counter with seating for 8 customers. The diner does not package food for takeout. Customers arrive at the diner at the rate of 20 per hour (Poisson distributed) . Service times are exponentially distributed and average 24 per hour. Customers that arrive when all seats are taken do not enter the diner. What is the average time a customer spends in the diner?

A service counter employs two servers. On average, a server requires 8 minutes to process a customer and service times follow an exponential distribution. Customers arrive at the counter at the rate of 12 per hour according to a Poisson distribution. On average, the total number of customers in the system (i.e., waiting and being served) would be

The service-process matrix is based on two characteristics: labor intensity and volume.

In general, as the level of service improves, the cost of service increases.

Consider an espresso stand with a single barista. Customers arrive at the stand at the rate of 28 per hour according to a Poisson distribution. Service times are exponentially distributed with a service rate of 35 customers per hour. The probability that the server is busy is

What is queue discipline and queue length?

Waiting lines form only when service operations are understaffed.

Consider an espresso stand with a single barista. Customers arrive at the stand at the rate of 28 per hour according to a Poisson distribution. Service times are exponentially distributed with a service rate of 35 customers per hour. The probability that the server is idle is

In general, as the number of servers in a waiting line system increases,

A teacher is an example of a

A service package defines the target market and the desired customer experience.

Which of the following is not a basic element of a waiting line?

One of the basic assumptions for the single-server model is that the calling population is finite.

A small diner has one employee and a counter with seating for 8 customers. The diner does not package food for takeout. Customers arrive at the diner at the rate of 20 per hour (Poisson distributed) . Service times are exponentially distributed and average 24 per hour. Customers that arrive when all seats are taken do not enter the diner. What is the average time a customer spends waiting?

In a waiting line system, the ___________ reflects the probability that the server is busy and the customer must wait.