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Queuing Theory
Kusdhianto Setiawan
Gadjah Mada University
Objectives
Finding the best level of service
for an organization that
minimizes total expected cost
Total expected cost: the sum of
service plus waiting time
C
D
E
F
G
Average number of
ships arriving per shift
Average time each
ship wait to be
unloaded (hours)
Total ship hours lost
per shift (AxB)
Estimated cost per
hour of idle ship time
Value of ships lost
time or waiting cost
(CxD)
Team Salary or
Service Cost
Total Expected Cost
35
20
15
10
1000
1000
1000
1000
35,000
20,000
15,000
10,000
6,000
12,000
18,000
24,000
41,000
32,000
33,000
34,000
Characteristic of A
Queuing System
Arrival Characteristics (calling
population)
The Queue or waiting line
The Service Facility
All of those must be determined
before we develop a model
Arrival Characteristics
Size of the Calling Population
Unlimited (infinite)
Limited (finite)
Scheduled
Random; when they are independent of
one another and cannot be predicted
exactly
Poisson Distribution
(Discrete Arrival)
e
P( X )
X!
P(X)
= Probability of X Arrival
= 2,7183
Poisson Probability
P
Waiting Line
Characteristics
The length of line can be either
Limited (restaurant)
Unlimited (tollbooth)
Service Facility
Characteristics
Basic Queuing System Configuration
Number of channels/servers
Single-Channel System
Multi-Channel System
Service
Facility
Arrivals
Departure
After
Service
Arrivals
Service
Facility
Service
Facility
Departure
After
Service
Arrivals
Service
Facility
Departure
After
Service
Service
Facility
Departure
After
Service
Service
Facility
Departure
After
Service
Service
Facility
Service
Facility
Departure
After
Service
Service
Facility
Service
Facility
Departure
After
Service
Arrivals
Exponential Distribution
of Service Time
f(x)
f ( x) e x
for x 0
and 0
average number served per minute
Average Service Time of 20 Minutes
M/M/1 : Single-Channel,
Poisson Arrivals,
Exponential
Service
Time
Asssumptions of the Model
1.
2.
3.
4.
5.
6.
7.
M/M/1 Continued
= mean number of arrivals per time period (ex: per hour)
= mean number of people or items served per time period
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