Visit a drive-through, quick-service restaurant and observe the operation
for half an hour. You will probably need a stopwatch to collect the relevant timing information. Consider the following questions:
-Where are the bottlenecks in the service (in other words, what seems to take the longest time)?
-How would you measure the efficiency of the process?
-What appear to be the key design principles that govern the effectiveness of this process?
-Using Little's law, how long would the queue have to be before you think it would be not worth joining the queue?
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