The Learning Curves Theory Review of the Pizza Store Layout Simulation - Essay Example

The first assumption evaluates the time that a business requires to complete routine tasks (Anderson & Parker, 2002). They further explain that the second assumption measures the degree of improvement that reduces when volume is increased. Lastly, the learning curve theory estimates the rate of predictable improvement in an organization over a set period. Mario Pizziera’s management team increases the number of tables in tables of four and two to 10 and 8 respectively. The team also increases the waiting staff to a total of six employees who serve customers and three kitchen staff to prepare Mario’s tasty pizzas.

The overall output of these changes in the restaurant increase table utilization by 93.85 % in the tables that four customers occupy. Previously, table utilization was 99.56% on tables that a batch of four customers occupied in the restaurant. The total number of customers that balk in tables of four is 37. Mario’s restaurant tables are distributed and increased to ten and eight in tables of four and two respectively to increase productivity and profits. The tables that four customers occupy in the restaurant upsurges to 107 groups of customers but 17 groups walk out without receiving Mario’s service and pizzas.

Tables that host a batch of two customers increase in utilization by 88%. The number of groups in tables that two customers occupy increases to 69, but 2 groups balk. The time that customers wait for services and food are 5.63 minutes and a queue length of 2.46 minutes. The profits during this organizational change amount to $1,308 but lost sales are worth $540. Mario wants more profits and sales, which prompts for an adjustment in the pizza layout simulation process. . Mario Pizziera has only two manual ovens that function well.

The processing time for pizza increases to 15 minutes while the time that time that waiting staff utilize in serving customers increases to 13 minutes from 8 minutes. Mario’s management team improvises a new menu order that is automatic. They also purchase two new Plax ovens that process faster than the manual ovens. Two Plax ovens increase the number of groups of customers that occupy tables for two by 68 groups, but 2 groups balk without Mario’s pizza. Tables that host groups of four customers increase by 108 groups, but 10 groups walk out without pizza.

The tables that host a batch of four customers per table has a decrease in utility by 80.40%. However, the waiting time for customers decreases to 3.96 minutes and 2.44 minutes for queue length. Mario’s waiting staff utility level increases by 90.83% but the kitchen staff experiences under utility by 68%. The new Plax ovens need less of the staff efforts in preparing pizza. Mario Pizziera’s profits increase to $1,665 and lost sales decrease to $330. Mario implements a promotional strategy that will market the pizza restaurant to potential customers and increase demand.

He creates a take-out counter and cream puffs as new products and services in the restaurant. Tables that host a batch of two customers in each table hold 98 groups but 9 groups walk out without Mario’s pizza. The eight tables that host two customers in a meal have 79.86% utility. Tables that host a batch of four customers accommodate for 141 groups, but 19 groups balk. The utilization of table four in the restaurant is 79.84%. The take-out counter does not have any customers. Mario’s wait staff increase utility