Show your work! Please click the "Show Work" button and type out your step-by-step work, including the equations, plugging the data, calculations, final results and conclusions. If no work is shown, you will receive zero credit for this question. Once the exam has been submitted, no further work will be accepted. Martha Costello is the owner of a pastry shop renowned for its delectable croissants. Displayed beneath is the flow chart illustrating the creation process. Make Dough Mix Filling Bake Roll & Cut Bake Pack Bake The process time for each station is as follows: Make Dough = 80 min/batch, Mix Filling = 6 min/batch, Roll & Cut = 28 min/batch, Bake = 21 min/batch, and Pack = 16 min/batch. a) What is the bottleneck of this croissant making process? A. Make Dough OB. Mix Filling C. Roll & Cut OD. Bake E. Pack b) The bottleneck time of the croissant making process is 80 min/batch (round your response to the nearest integer). c) The throughput time of the croissant making process is 145 min/batch (round your response to the nearest integer). d) Assuming they work 67 hours per week, the overall weekly capacity of this shop is 50 batches of croissants (round your response to the nearest integer). e) Assuming they work 67 hours per week, if the shop adds 3 more dough-making stations, the overall weekly capacity would be 144 batches of croissants (round your response to the nearest integer).