The paper provides details of the simulation and the step by step working to provide the financial accounting information choices and selection for Pizza Store. Following figure gives the landing screen for the simulation.
Waiting lines for pizzas are good and also bad and managing waiting lines is not about shorter or longer queues but about maintaining a balance between the demand for service and the capacity of the system to provide the service. Long waiting lines that may cause customers to walk away and vert short or no waiting lines that may indicate too much capacity. A waiting line woll be in statistical control only if it lies within the upper and lower control limits. However, even is a waiting line is in statistical control, some of the customers may still walk away. This situation occurs because the control limits are based on the mean and variability of the sampling distribution and not the design specifications. The restaurant will be capable only if the wait time falls with the tolerance limit that you decide for the restaurant.
Initial Status before Simulation in Run
Following figure gives initial state, before the changes are done,
Following changes were made:
On time performance as the changes made have reduced waiting time and increased the performance.
A view of the results so far
Plax and Manual Ovens
After closing the manual ovens and buying the plax ovens, the results are:
Results for the Oven selection.
Schedule for Oven Selection
Opening Marioâs Take Outs or Cream Puffs
The decision is to take on rent the Cream Puff bakery.
On time Results
Concept Summary
