Show your work! Please cllck the "Show Work" button and type out your step-by-step work, including the equations, pluging the data, calculatians, final results and condusions. If no work is shown, you will receive zoro credit for this question. Once the exam has been submitted, no further woek will bo accepted. Martha Costelo is the owner of a pastry shop renowned for its dolectable croissants. Displayed beneath is the flow chart ilustrating the creasion process. he process time for each station is as follows: Make Dough =70min/ balch, Max Filing =6 minbatch, Roll 8 Cut =30 min/batch, Bake =20 min/batch, and Pack =17 minltatch: What is the botteneck of this croissant making process? A. Make Dough B. Max Filing C. Roll \& Cut D. Bake E. Pack b) The bottleneck time of the ciolssant making process is minbasch (round your response to the neavest infegen). c) The throughput time of the crolssant making process is (heubdlyhur response to the noarest infeger). d) Assuming they work 54hours per weok, the overnll weekly capocity of this shop is: 20 tches of croissants (round your response fo the nearest integer)