A manager of a McDonalds franchise has developed a service criterion whereby a dinner order is considered
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A manager of a McDonald’s franchise has developed a service criterion whereby a dinner order is considered to be defective if it takes longer than 180 seconds. Listed below are numbers of such defects among groups of 50 different customers on each of several consecutive days (based on Data Set 36 “Fast Food” in Appendix B). Construct an appropriate control chart and determine whether the process is within statistical control. What should the manager conclude from the result?
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The manager should create an X bar and Range control chart to anal...View the full answer
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