Cierci Bedo (CB) is a popular kebab restaurant in ukurambar, Ankara. The restaurant is famous with its delicious cier i, but it also serves a variety of kebap and traditional Turkish cuisine including, adana kebap, dner, beyti, mant etc. Recently, they have attracted an increasing number of customers which led to some capacity problems and waiting lines.

The manager of CB is concerned with the waiting times of the customers and is looking for a solution. During weekdays CB attracts a huge amount of demand during lunch time between 11AM to 2PM.

And, it is common for customers to wait in the line to be seating during this period. The company observed that, on average, they receive 50 customers per hour during this busy period.

The coefficient of variation of the interarrival times of the customers is 1 minute. Currently, CB has 26 tables to serve its customers (assume that each table serves a single customer), and on average one customer lunches for 30 minutes with a standard deviation of 15 minutes. Based on these operational parameters please answer the following questions.

a) On average, how many customers arrive during lunch time, i.e., between 11AM to 2PM?

b) Calculate the average number of idle tables in CB during lunch time?

c) CB is concerned about the waiting customers and is looking for a solution. Waiting costs 0.3TL/hour/customer. Calculate the total average waiting cost in 7 days.