Pizza Store Layout Simulation

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Pizza Store Layout Simulation
Maurice A. Correia
Instructor: Ray Mowery
December 20, 2010

Pizza Store Layout Simulation
350 slices of pizza are eaten by Americans every second, there are approximately 61, 269 pizzerias in the United States, each serving around 61,000 customers per year. In the pizza store layout simulation I will examine, identify, and discuss points of process performance and metrics within the pizza business. This paper will also discuss alternative ways to run processes and apply the learning curve concepts to test the alternative against the existing process. This paper will also discuss how good the initial process data is compared to the new alternative. The objectives of this assignment are to apply learning curve theory to increase individual and organizational performance and to evaluate a process by applying control techniques. The current average wait time currently is seven to nine minutes. Some customers are noticed leaving without eating. The upper tolerance level is nine minutes for customers to be waited on. Customers arrive in groups of two or four at the restaurant. Optimizing the peak time performance is very beneficial to the restaurant. Currently during peak times from 6:00 PM to 10:00 PM the restaurant can have a turnover of one table every 53 minutes according to the process report. The capacity of the restaurant is 14 tables that can sit 4 people each. The goal is to obtain maximum profits and stay under the allowable upper limit for waiting time of nine minutes. The areas I am most interested in is waiting times, kitchen, wait staff, capacity, and the right combination of tables. In order to stay under the upper control limit and way below the upper tolerance levels I made some immediate changes to maximize efficiency and utilize the facility the best way possible. I have chosen to re-work the kitchen staff, wait staff, and table arrangements. There will now be ten tables for four, eight tables...
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