GENERAL DESCRIPTION OF THE SYSTEM

As we mentioned in our first blog entry, we are going to study a hamburger restaurant, which we are going to name "HAMBURGER". 
      
As a typical restaurant, HAMBURGER could have as many lines as cash registers. In this case, HAMBURGER has  two cash registers (which can be open or closed) but there is only one line to all the servers. Thus, this restaurant configuration is a single-line queue system. The queue discipline, for HAMBURGER, is FIFO, because anyone who comes first to the restaurant will be almost first served by the cashiers. But the client receives the order depending on the production time.
The servers work with cash machines, which have a programmed system. Failures of the cash’s system can appear. A usual failure is a human mistake. This is because the order does not get to the servers on the right way, so the costumer gets a wrong order. In restaurants, it is common to have electronic devices, which help the system to be faster. This devices show the number of order to the costumer, so that they can get for its meal.
      
The system has four stations. The first of all is "Ordering", because once customers have made the line and one of the servers is available, they can check out the menu, order, and pay to the cashier what they want to eat. Next, the client has to wait while the meal is ready to be delivered, which correspond to the second station. At this station, while the client is waiting, operators are responsible for the burger’s preparation. When HAMBURGER delivers the order, the client can go to "The sauce station" (third station), where he can get napkins, straws and sauces. This station can be considered as optional, because the entities decide to go or not to go. Finally, the client is ready to eat his meal at "the eating area" (fourth station). We can see the client leaving the restaurant when he has finished his meal.

      The population attending to eat at HAMBURGER corresponds to everyone who can afford this meal. We know that HAMBURGER has many restaurants in the city. So, we are going to study a restaurant located at a university. Thus, the entities correspond to the students, teachers, and administrative members of this institution. Those clients go to one station to another by walking. An important fact for this kind of restaurants is time, because this kind of food is called fast-food which means the queue time has to be the minimum. Costumers are looking for a good service without delays.
 

Thank you for reading us.
 
Regards,
 
Nataly Patacón 
Camila Fonseca
Fernand Malagón
Alejandro Moreno