Problem 4 (20 points) The diagram below depicts the process for making gourmet biscuits at a local bakery. The process includes two parallel baking lines, a staging area, and a single wrap and box line. Each batch of biscuits is only required to go through one of the parallel baking lines. Baking Lines Blend Rest Cook 0.25 hour per 350 biscuits 0.5 hour per 350 biscuits 1 hour per 350 biscuits Staging Wrap and Box Finish 0.75 hour per 350 biscuits Blend Rest Cook 0.75 hour per 350 biscuits 0.5 hour per 350 biscuits 1 hour per 350 biscuits a) What is the throughput time for the overall process? (5) b) Which operation is the bottleneck? (5) c) What is the hourly capacity of just the baking portion of the process? (5) d) If the bakery operates 6 days per week, 8 hours per day, what is the weekly capacity of the entire process