Peru's National University of San Marcos dining halls serve more than a thousand students at each breakfast, lunch and dinner. Turns are organized by arrival order or tickets obtained upstairs or online with a university or library card. Once served, a student has twenty minutes to finish the meal.
Reducing the line therefore depends on more than cooking speed. Reservations, arrival order and time at the table are managed as one flow so that each place passes to the next student. The queue for mass student dining extends from ticketing through the end of the meal.