(W10-OP) 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 two scholarly peer-reviewed references in supporting your answer. • Use Saudi APA style guidelines. • One-page discussion • 3 references at least

Required Reading • Chapter 18 in Operations Management. • Aziziankohan, A., Jolai, F., Khalilzadeh, M., Soltani, R., & Tavakkoli-Moghaddam, R. (2017). Green supply chain management using the queuing theory to handle congestion and reduce energy consumption and emissions from supply chain transportation fleet. Journal of Industrial Engineering and Management, 10(2), 213-236. • Gumus, S., Bubou, G. M., & Oladeinde, M. H. (2017). Application of queuing theory to a fast food outfit: A study of Blue Meadows Restaurant. Independent Journal of Management & Production, 8(2), 441-458. • Haddad, M. G., Zouein, P. P., Salem, J., & Otayek, R. (2016). Case study of lean in hospital admissions to inspire culture change. Engineering Management Journal, 28(4), 209-223.