Food-Processing-Plant-Design-layout

Food Processing Plant Design & layout
14.5.1.4. System Output
System output refers to the rate at which customers are rendered service. It depends upon
service time required by that facility to render service and the arrangement of service
facility. The average number of customers that can be served per unit time is called service
rate. It can be obtained by constructing service time frequency distribution. Service rate is
denoted by letter „µ‟. Reciprocal of service rate is called service time i.e., Service time =µ -1
14.5.1.5. Customer Behaviour
Customer behaviour implies that reactions of the typical customers about queuing system
of the service mechanism. Typical tendencies of the customers are:
(i) Balking: A new customer refuses to enter the system.
(ii) Reneging: A customer may leave the queue without getting service after waiting
sometime.
(iii) Jockeying: A customer may keep on switching from one queue to another, when there
are more than one service counters.
(iv) Collusion: The customers in the queue may demand service on their behalf as well as
on behalf of others.
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