Application of queuing theory to a fast food outfit: a study of blue meadows restaurant Report as inadecuate




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Gordon Monday Bubou ; Mobolaji Humphrey Oladeinde ;Independent Journal of Management & Production 2017, 8 2

Author: Seigha Gumus

Source: http://www.redalyc.org/articulo.oa?id=449551140011


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Independent Journal of Management & Production E-ISSN: 2236-269X ijmp@ijmp.jor.br Instituto Federal de Educação, Ciência e Tecnologia de São Paulo Brasil Gumus, Seigha; Monday Bubou, Gordon; Humphrey Oladeinde, Mobolaji APPLICATION OF QUEUING THEORY TO A FAST FOOD OUTFIT: A STUDY OF BLUE MEADOWS RESTAURANT Independent Journal of Management & Production, vol.
8, núm.
2, abril-junio, 2017, pp. 441-458 Instituto Federal de Educação, Ciência e Tecnologia de São Paulo Avaré, Brasil Available in: http:--www.redalyc.org-articulo.oa?id=449551140011 How to cite Complete issue More information about this article Journals homepage in redalyc.org Scientific Information System Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Non-profit academic project, developed under the open access initiative INDEPENDENT JOURNAL OF MANAGEMENT & PRODUCTION (IJM&P) http:--www.ijmp.jor.br v.
8, n.
2, April - June 2017 ISSN: 2236-269X DOI: 10.14807-ijmp.v8i2.576 APPLICATION OF QUEUING THEORY TO A FAST FOOD OUTFIT: A STUDY OF BLUE MEADOWS RESTAURANT Seigha Gumus Department of Research, Collaboration and Consultancy South-South Office, National Centre for Technology Management Niger Delta University, Nigeria E-mail: seighagumus@gmail.com Gordon Monday Bubou Department of Research, Collaboration and Consultancy South-South Office, National Centre for Technology Management Niger Delta University, Nigeria E-mail: gbubou@gmail.com Mobolaji Humphrey Oladeinde Production Engineering Department Faculty of Engineering University of Benin, Nigeria E-mail: moladeinde@uniben.edu.ng Submission: 28-11-2016 Revision: 16-12-2016 Accept: 25-12-2016 ABSTRACT The study evaluated the queuing system in Blue Meadows restaurant with a view to determining its operating characteristics and to improve customers’ satisfaction during waiting time using the lens of queuing theory.
Data was obtained from a fast food restaurant in the University of Benin.
The data collected...





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