The required reading by Gumus, Bubou, and Oladeinde described the performance of a single channel with two servers in terms of customer satisfaction. What are the general tradeoffs that are involved in waiting line decisions and with Blue Meadows Restaurant in particular? Who needs to be involved in assessing the cost of customers waiting for service? How has technology had an impact on analyzing waiting line systems? Visit a restaurant in your area to help formulate your answers accordingly. What are your observations?
Embed course material concepts, principles, and theories, which require supporting citations along with at least one scholarly, peer-reviewed reference in supporting your answer unless the discussion calls for more.
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