Carl and his brother Vincent co-own a restaurant, Carl's Calzone Castle (CCC) that makes calzones. They have no employees but are growing rapidly and sell as many calzones as they can bake. All calzones are freshly baked to the customer's specifications, one at a time. They are calzone experts and they never skip steps or rush! The oven holds only one calzone at a time. Carl and Vincent's kitchen is set up to make calzones as follows:

• Carl first prepares the sauce (2 minutes/calzone)
• Carl prepares the dough (3 min/calzone)
• Carl puts the dough on a pan and spreads the sauce (1 min/calzone)
• Carl puts in the fillings and then folds the calzone (2 min/calzone)
• Carl then loads calzone into their only oven (~0 min.), then allows it to bake to perfection (20 min.).
• After baking, Vincent removes the calzone from the oven instantaneously (0 min.)
• And then, while they are cooling Vincent applies the special glaze (2 min/ calzone)
• Then Vincent puts each calzone on a plate with his specialty garnish (2 min/calzone)
• Finally, Vincent updates the order tracking system (1 min/calzone)

Questions (assume the process operates as described for all questions):

1. Draw and label your process map, then identify the bottleneck.
2. What is the minimum time needed to fill the first order of the day, for a single calzone (assume that all steps are performed in the order described above)?
3. What is the maximum number of calzones that can be sold per hour?
4. Carl decides to visit the old country for inspiration on calzone cuisine. During his absence, what is the maximum number of calzones that Vincent can make per hour?
5. Carl comes back from Italy with two additional calzone ovens, identical to the original one. With all three in use, how many calzones per hour can CCC sell?