IE 431 Senior Design project

1. IE 431 Senior Design project Addressing Line Queuing and Wait Times in University Dining Courts • A project for Purdue dining and catering • Simran Ahuja, Kyle Alvarado, PeiranGu, & Jessica Stahly • IE 431 Team 21

2. Student FOCUSed design Fostering Student success and awareness • Making student satisfaction a top priority

3. Topics to be discussed • Introduction • Project Management • Project Approach • Results, Conclusions, and Recommendations • Summary

4. Introduction Overview • Assigned to work on the line queuing in the lobbies of the dining courts • Purdue Dining and Catering priorities: • Comfortable line waits • Waiting indoors, out of elements • Shorter waits • Inform students • Help students know when lines are long • Help students make informed choices of where to dine

5. Project Management Gantt Chart

6. Approach Steps to success • Observation at the dining courts • -counting line lengths and rate of individuals entering dining court • -observing student habits when going to dining courts • 2. Discussion • - team meetings to discuss major problems observed • 3. Data Collection • Teamwork and Solution Finding • - Simran and Ted concentrated on solving the line queuing problem • - Kyle focused on interpreting and drawing conclusions from data • - Jessica concentrated on the prototype mobile application to inform and interact with students • 5. Resulting Recommendations….

7. Line queuing OVerview • - Conducted informal surveys with students that use the dining courts • - Feedback showed that Ford and Wiley dining courts are the most problematic for students (long lines, busyness, etc.) • - First step towards line queuing: measuring the dimensions of Ford and Wiley dining courts • - AutoCAD used to draw the lobby layouts Sketch of Wiley lobby dimensions

8. Line queuing Ford dining court • The team had to keep in mind the various constraints: • Leave space near the ATM machines so students withdrawing money don’t feel uncomfortable • Leave space for sitting areas • Route the line away from On-the-go entrance • The main problem with the current system is that the lobby is spacious, but the organization of the line can be improved

9. Line queuing FoRd dining court • Recommendation: • Lines begin at the West side of the dining court: • Most of the residence halls (Owen, Tarkington, Wiley and Hilltop) are on the west side of the court. • As compared to the current queuing, our line queuing can have eight more lines • Added space for 20-25 more people “On-the-Go” “On-the-Go” West West South South

10. Line queuing Wiley dining court • Recommendation: • Entry through north lobby door • Exit through south lobby door • North entrance to lobby typically used more frequently than south • Doors entering Dining area: • middle door can be used for entering • the south most door will be used for exiting • north most door can be locked and this space will be used for more queues. • As compared to the current system, this would give space for one additional queue. North South

11. Line queuing Wiley dining court North • Alternative Recommendation: • In addition to these solutions, another solution includes having two swipe machines. • Would be most useful when the dining court first opens to get the first rush of students through the door • Could reduce the line length • Idea: One line for students using Purdue ID and other that accepts both Purdue ID and credit or debit cards • Useful for future: more students, more seats in dining court South

12. Data Analysis • Goal: ability to make Informed decisions with the info learned from analysis • Given 2 files: • “Micro DC Counts 13” • minute by minute swipe data for March 2014 • Used Microsoft Excel, Microsoft Access, MiniTab, and SAS software • Data cleaning/Data mining

13. Data Analysis Intuitive Findings from the data • Hillenbrand’s highest attended dinner is on Thursday nights • Double swipe night • Wiley hosts the most attended Saturday dinner • location • Friday nights are least attended dinner on campus • Social activities, traveling, relaxing

14. Data Analysis Impact of Temperature and Climate Change • Organized data into warm and cold month categories • Separated by dining court and meal • Ran a Student’s T-test (2 sample t-test) to compare difference in mean • H0 : µ = 0 vs. Ha: µ ≠ 0 • Results: attendance at majority of dining courts were statistically significantly lower during the cold months

15. Data Analysis Impact of Temperature and Climate Change

16. Data Analysis Impact of Temperature and Climate Change • NOT statistically significant: Earhart lunch, Earhart dinner, Windsor dinner, and Hillenbrand dinner • Reasoning and factors

17. Data Analysis Attendance Trends • Used minute by minute swipe data for March 2014 • Data cleansing, ran queries, sorted and organized data into usable format • Separated into 10 minute bins for graphing • Objective: to learn from dining court trends

18. Mobile application Prototype/design idea • Create a new mobile application or add to an existing application Interactive Ways for students to report “Fullness” of each dining court Tool for YOU to get feedback from students Similar to other social network sites (Twitter)

19. Summary Takeaway • Line Queuing: • Ford: Space for 20-25 more people in the lobby • Wiley: The space for the line can be enlarged inside the lobby, and one additional queue may be added • Data Analysis: • Difference between cold and warm months • Attendance patterns at dining courts • Wiley busiest Sat. dinner • Hillenbrand busiest night: Thursday (double swipe steak) • Friday night dinner is least attended • Mobile application: • Create new or update current application • Interactive for students • Can see busyness, share thoughts, provide feedback to YOU

20. THANK YOU!! • Thank you for your help with this project, especially Sharlee. • QUESTIONS?