A Mathematical Interpretation of the Queueing Problem in Bread Stores — Przegląd piekarski i cukierniczy 2021-5

The article addresses the problem of analyzing and managing queues in bakery shops in order to improve customer service and reduce the risk of losing clients. The author shows that this issue belongs to the field of operations research, specifically queueing theory, which is used to model service systems.

In the technical part, a mathematical model is presented based on parameters such as arrival rate of customers and service rate at checkout points. The analysis uses probability formulas and queueing models to calculate indicators like the probability of no queue, expected number of customers, and probability of waiting longer than a given time. These calculations are supported by real data and tabular analysis .

As a result, it was possible to identify locations with the highest congestion and determine where additional checkout points are needed. The article demonstrates that mathematical models in operations research, such as queueing theory, enable better service management and support practical decision-making in retail environments.

Publication link: https://sigma-not.pl/zeszyt-6694-przeglad-piekarski-i-cukierniczy-2021-5.html