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Conte nts
1 I n t r o d u c t i o n t o S i m u l a t i o n 1 2 S i m u l a t i o n E x a m p l e s 5 3 G e n e r a l
P r i n c i p l e s 1 9 4 S i m u l a t i o n S o f t w a r e 2 0 5 S t a t i s t i c a l M o d e l s i n S i m u l a t i
o n 2 1 6 Q u e u e i n g M o d e l s 3 6 7 R a n d o m N u m b e r G e n e r a t i o n 4 4 8 R a n d o m
V a r i a t e G e n e r a t i o n 4 9 9 I n p u t M o d e l i n g 5 4 10 Ve rication a nd Validati
Alternative System Desi gns 6613 Si mulation of Manufacturin g and Materi al Handling Systems 711 4 S i m u l a t i o n o f C
o m p u t e r S y s t e m s 7 2
Forew ord
There are approximately three hundred exercises for solution in the text. These exercises emphasize principlesof
discrete-event simulation and provide practice in utilizing concepts found in the text.Answers provided here
are selective, i n that not every problem in every chapter is solved. Answe rs insome instances are suggestive rat
her than complete. The se two caveats hold particular ly in chapters wherebuilding of computer simulation
models is required. Th e solutions manual will give the instructor a basisfor assisting the student
and judging the students progress. Som e instructors may interpret an exercisedi erently than we do, or utilize an
alternate solu tion method; they are at liberty to do so. We hav eprovided solutions that our students
have found to be understandabl e.When computer solutions are provided they will be found
, ratherthan here. Instructors are encouraged to submit solutions to the web site
Chapte r1
Introd uction
to Simul ation
For additional solutions check
1.1
SYSTEM ENTITIE S ATTRIBUTES ACTIVITIES EVE NTS STATE VAR I A B L E S a. Small appliance Applia
nces Type of ap pliance Repairin g Arrival of Num ber of appliance sr e p a i r s h o p the applian ce a job wa iting to be r e p a i r e d Age of applianceComplet ion Status of rep
air personN a t u r e of problem of a job bus y o r i d l e b. Ca feteria Diners Size of appetit e Selecting foo d Arrival at Nu mber of diners service line in w a i t i n g l i n e Entree preference Payin
g for food Depart ures Number of s erversf r o m s e r v i c e w o r k i n g linec . Grocery store S hoppers Length of grocery Chec king out Arrival at Number of sh oppersl i s t c h e c k o u t i n l i n e cou
nters Number of c h e c k o u t lanes in operationDepartur e fromcheckout coun terd . L a u n d r o m a t Washing Break down rate Repai ring Occurrence of Number of m achinesm a c h i ne a machin
e breakdown s r u n n i n g Nu mber of machines inC o m p l e t i o n r e pairof service N umber of Machin e s waiting for repair
SYSTEM ENTITIE S ATTRIBUTES A CTIVITIES EVENT S STATE VARIAB LESe . F a s t f o o d Customers Size of order Placin g the Arrival at Number of cust omersr e s t a u r ant desired order the co
unter waitin g Paying for Com pletion Number o f positionst h e o r der of purchase operatingf . H o s pital Patients A ttention level P roviding Arrival of Number of p atientse m e r g e ncy room req
uired service the patient w a i t i n g requiredDe parture of Number of physiciansthe pat ient workingg . T axicab compan y Fares Origina tion Traveling P ick-up Number of busy taxi ca
b s of fareD e s t i n a t i o n N u m b e r o f f a r e s Drop -o waiting to be picked upof fareh . A u t o m o b ile Robot Spee d Spot welding Breaking Avail ability of a s s e m b l y l i n e
w e l d e r s d o w n m a c h i n e s Breakdown rate
Plan1 C a r s a r r i ving at the intersection are c ontrolledby a trac light. Thecars may go straigh t,turn left, or turn right.How should the
trac light be sequenced? Criter ion for evaluatinge ectiveness: ave rage delay time of cars. Resourc es required: 2 peoplefor 5 days for data
collection, 1 per-son for 2 days for data analysis, 1person for 3 days for model build-ing, 1 person for 2 days for runningthe
model, 1 person for 3 days forimplementati on.2 Same as 1 above plus t hefollowing: Ri ght on redis allowed after full
stopprovided no pedestriansare crossing and no vehi-cle is approaching the intersection.How should the trac light be sequenced? Criter
ion for evaluatinge ectiveness: ave rage delay time of cars. Resourc es required: 2 peoplefor 8 days for data collection, 1 per-son for 3
days for data analysis, 1person for 4 days for model build-ing, 1 person for 2 days for runningthe model, 1 person for 3
days forimplementati on.3 Same as 2 above plus t hefollowing: Tru cks arriveat the intersection. Ve -hicles break down in theintersection
making onelane impassable. Ac ci-dents occur blocking traf-c for varying amounts of time.How sh ould the trac light besequen ced? Should
the road bewidene d to 4 lanes? Method of evaluating eectiveness: av erage delaytime of all vehicles. Resou rces re-quired:
2 people for 10 days for datacollection, 1 person for 5 days fordata analysis, 1 person for 5 days formodel building, 1 person for 3
allow rapid accessibility a nd a largememor y at a very low cost. The data could be easily augmented as
it is being collected. Analysisof the data could also be performed using currently available
software.Mode l Translation (step 5) Many simulation languages are now available (see Chapter 4).Validation
(step 7) Validation is partially a statistical exercise. Statistical packages are available forthis purpos
e.Experimenta l Design (step 3) - Same response as for step 7.Production Runs (step 9) See discussion of step 5
above.Docum entation and Reporting (step 11) Software is available for documentatio n assistance and forreport
preparation.1. 5 Data NeededNumb er of guests attendingTime required for boiling waterTime required to
cook pastaTime required to dice onions, bell peppers, mushroomsTi me required to saute onions, bell
peppers, mushrooms, ground beef Time required to add necessary condiments and spicesTime
required to add tomato sauce, tomatoes, tomato pasteTime required to simmer sauceTime
required to set the tableTime required to drain pastaTime required to dish out the pasta and
SimultaneousA rrival of dinner guestsBegin eatingActivitie sBoiling the waterCooking
the pastaCooking sauceServing t he guestsStat e variablesNum ber of dinner guestsStatus of the water
(boiling or not boiling)Status of the pasta (done or not done)Status of the sauce (done or not done)
a depositVerifyi ng the account balanceRecon ciling the chec kbook with the bank statement
solutions4e
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