The comparison of services performance of fast food franchise using queuing theory / Afiqah Judin, Nurul Ainna Fariysha Jaafar and Nurul Hanisah Mohamad Aris

Queue happened when the customers arrive to the place beyond the number of
servers or else takes more time to fulfil their needs. Staying in long queue and allocate
some time to wait is just not practical anymore as people love everything that is fast and
efficient. In the fast food franchise, customers come in with the mind setting of the food
is already being prepared, so they do not have to wait to get their food. Therefore, this
project was intended to implement queuing theory model using single channel queuing
and soon implement multi-channel queuing to improve the system of fast food
franchise. Next, this project would like to compute the average waiting time, average
service time and the number of customers in the waiting line using queuing theory.
Lastly, this project want to compare the best service system between two fast food
franchises and the affecting factors of their service performance. After all the
observation and calculation have been done, it was concluded that Marrybrown has
better service than McDonald and multi-channel give the best solution for both fast food
franchises to lessen their customers waiting time and improve their service in order to
achieve an excellent service.