Question $2(15$ points$)$ Basil and Veg is a small restaurant in the Diamond Bar area, which serves authentic Thai food. The restaurant has $40$ seats and is always full during its evening operation of six hours $(5$ pm to $11$ pm $).$ It is not possible to make reservations, and there is always a waiting line $($restaurant running at its full capacity$).$ On average, a guest spends one hour in the restaurant, which includes: $-5$ minutes wait after seated and until the waiter has taken the order, $-10$ minutes until the food is served, $-40$ minutes to eat, and $-5$ minutes to handle the check$-$out. It takes the restaurant $10$ minutes to clean the table and have it ready for the next guests $($of which there are always plenty$).$ The average revenue from each customer is $\backslash (\backslash$$ $30\backslash ).$ The restaurant has $8$ waiters and $8$ kitchen employees, each earning $\backslash (\backslash$$ $150\backslash )$ per evening $($including any preparation, the $6$ hours the restaurant is open, and clean$-$up$).$ An average order costs $\backslash (\backslash$$ $10\backslash )$ in materials, including $\backslash (\backslash$$ $9\backslash )$ for the food and $\backslash (\backslash$$ $1\backslash )$ for the average drink. In addition to the labor costs, fixed costs for the restaurant include: $-\backslash (\backslash$$ $500\backslash )$ per day for rent $\backslash$& $\backslash$$$300$ per day for other overhead costs The restaurant is open $350$ days during a year and is full to the last seat even on weekends and holidays. There are about $\backslash (\backslash$$ $1,500,000\backslash )$ of capital tied up in the restaurant, mainly consisting of furniture, decoration, and equipment. Note: All information is based on averages. In your analysis, do NOT consider any truncation effects that can arise in the last minutes of a day $($i$.$e$.,$ ignore the fact that a table might be empty for $20$ minutes at the end of the day because nobody is willing to sit down for that limited amount of time$).$ Also ignore the inefficiency from mismatching between customer group size and available seats. a$.$ How many guests will the restaurant serve each evening? Round your answer to the nearest whole number$(3$ points$)$ b$.$ What is the expected revenue per day?$(1$ point$)$ c$.$ What is the expected total costs per day?$(3$ points$)$ d$.$ What is the Return on Invested Capital for the owner of the restaurant $($in $\backslash (\backslash \%)\backslash )?3$ points$)$ e$.$ Assume that you could improve the table cleaning process and reduce the cleaning time from $5$ minutes to $3$ minutes per table. What would be the new ROIC? Show the step$-$by$-$step work $(3)$ points$)$ f$.$ For this question, ignore the changes described in e$.$ What would be the new ROIC if overhead charges could be reduced by $\backslash (\backslash$$ $50\backslash )$ per day?