Simulation
Simulation
Contents
1. Introduction
1.1 Evidence of system
2. Conceptual Modeling
2.1 The problem situation
2.2 Modeling objectives
2.3 Model inputs and outputs
Experimental factors
Response
2.4 Model content
Model scope
Model level of detail
2.5 Assumptions
2.6 Simplification
3. Model data
3.1 Data collection
3.2 Distributions used & Justification
4. Model coding
5. Verification & Validation
6. Conclusions and Recommendations
Appendix
Letter from manager
Activity diagram
Example of food order ticket
Methodology of data collection
Data Collected
Distributions used and Stat::fit performance
Description of Simul8 model
Simul8 model diagram
Addendum
Record of meetings held and decisions taken
Report (Percentage of work done by each member)
1. Introduction
In the discrete event simulation chosen by our group we model the queuing system at a local restaurant in Coventry. The type of queue discipline at the restaurant is FIFO (first in, first out). The system consists of single and multi-server queues.
1.1 Evidence of system
Restaurant name: The Farmhouse
Address: 215 Beechwood Avenue, Earlsdon, Coventry, West Midlands CV5 6HB
The Farmhouse is an attractive pub / restaurant situated in its own grounds. Originally, this pub was the home of the chief designer of the Triumph Herald. 8 years ago, it was converted to a pub. Now part of the Greene King estate, it was taken over by Hardys and Hansons in 1998 and revamped to a very high standard. Inside, the pub looks like a farmhouse with farm memorabilia and historical pictures.
The 120 seats in the restaurant are all on one level. There is an additional separate room seating 20 – 25 people which is just right for small functions. The Farm House is in an affluent area by Hearsall Common and is only 200 yards from the Canley railway station.
The manager of Farmhouse, Mr. David Hunter kindly gave us permission to collect data at the restaurant and provided us with access to the food ordering area, which enabled us to gather precise information about timings and specific food orders from the order slips printed from the till.
Further supporting evidence includes a letter from the manager, Mr. Hunter inserted in Appendix 1.
2. Conceptual Modeling
2.1 The problem situation
The site of our groups investigation was “The Farmhouse” restaurant and bar. We were fortunate to have the advice and cooperation of the manager, Mr. David Hunter, who helped us identify two main operational problems that we could study. They are:
Waiting time for food
Customers are waiting rather long for their food orders.
Waiting times can be an hour during peak periods.
Staff response to customers requests
Service time for food orders, food pickup and the clearing of tables is rather long during peak periods.
Appendix 2 shows an activity diagram of the restaurant. Customers enter the restaurant, often in groups, get seated and place their orders at the cashier shortly after. Upon