Consider the following potential quality problems: · Wine that is served in a restaurant sometimes is served too warm, while at other times it is served too cold. · A surgeon in a hospital follows the hygiene procedures in place on most days, but not all days.

A passenger traveling with an airline might be seated at a seat with a defective audio system. An underwriter in a bank might sometimes accidentally approve loans to consumers that are not creditworthy. For each of these potential problems:

a. What type of data would you collect?

b. What type of control charts would you use?