This document discusses quantitative analysis for queuing systems. It provides formulas for calculating total cost (TC), service cost (SC), and waiting cost (WC). It then gives examples of applying these concepts to optimize crew size for freight unloading and analyze different customer classes at a supermarket checkout. Key points covered include:
- TC = SC + WC
- WC is calculated based on expected waiting time and cost per unit of wait
- Optimal crew size balances increasing SC vs decreasing WC
- Customer classes and lanes can be modeled as separate queues
- Examples show calculating metrics like utilization, expected queue length, and wait time.