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Owners of a local restaurants are concerned about their ability to provide quality service as they continue to grow and attract more customers. They have collected data from Friday and Saturday nights, their busiest times of the week. During these time periods, about 75 customers arrive per hour for service. Given the number of tables and chairs, and the typical time it takes to serve a customer, the owners estimate they can serve on average about 100 customers per hour. During these nights, are they in the zone of service, the critical zone, or the zone of no service?

Short Answer

Expert verified

It is a critical zone.

Step by step solution

01

Capacity Utilization

Capacity utilization is referred to as the range to which a production unit or nation uses its manufacturing capabilities to manufacture a product.

02

To get it is in which zone, we calculate capacity utilization

Given: Arrival rate = 75

Service rate = 100

Using the formula:

Capacity Utilization = Arrival rate/ Service rate

= 75/100

In percentage = 75%

The critical zone of service is from 75-to 100%. Since Capacity utilization is just below 75%, it is in the zone of service.

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Most popular questions from this chapter

Always Rain Irrigation, Inc., would like to determine capacity requirements for the next four years. Currently, two production lines are in place for making bronze and plastic sprinklers. Three types of sprinklers are available in both bronze and plastic: 90-degree nozzle sprinklers, 180-degree nozzle sprinklers, and 360-degree nozzle sprinklers. Management has forecasted demand for the next four years as follows:

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