Please show work in full detail with formulas, i do not have excel and need to understand how the problem is worked by hand

Inventory Management: 3. The Italian eatery at the Student Union orders pre-made, frozen calzones from a gourmet food distributor. They cost $2.50 apiece. Ordering costs are $10 per order, and orders always take 4 days to arrive. The demand over a term (for which the eatery is open 100 days) averages 80 calzones a day, with a standard deviation of 20 calzones per day. Holding costs are 10% of the Eatery's purchase price. d) The Eatery has decided to make calzones themselves. These are made periodically in large batches, and everything not used that day is frozen. The daily production rate, p, is 160 calzones. Assume that the holding cost, H, is now $.40/calzone per term and S, the setup cost, is $16 per run. All other parameters remain unchanged. What is the EPQ, and how often do we start a production cycle? How many days do we run production