Suppose you are operating a bakery that makes croissants in batches of 120 croissants at a time. The dough and filling for the croissants are prepared separately in the same preparation department. However, since the dough and the filling preparation require different equipment and labor, they can be prepared at the same time. Only enough dough and filling are prepared for one batch at a time and due to space constraints, only one batch (which contains both the dough and the filling) can be in the department at a time. Thus, the batch is not done in the preparation department until both the dough and the filling preparations have been completed. Preparing the dough involves three sequential steps, mixing, proofing, and roll

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ing while preparing the filling involves two sequential steps m... View the full answer