A five star hotel monitors its guest check in process using principles of Statistical Process Control (SPC). Based on the prevailing conditions in the market, customer preferences and its own understanding of the situation, the management felt that it is a very important metric for them. Based on a market survey, they found that the expectations are that customers would be happy if the guest check-in time is 100 \\pm 20 seconds. The hotel has been monitoring the process as follows: - As every guest arrives at the check-in desk, the elapsed time to complete the proces tris measured and recorded in a file. - Periodically, a sample of 100 such recordings are taken and those that exceeded 2 minutes. were considered as defects. - This is used to set up a control chart. A sample measurement is reproduced below: Meanwhile, a consultant who studied the process concluded that they were using an inappropriate control chart. The consultant recommended that since the detailed measurements of actual check-in time were being recorded it should be used to setup a control chart. The hotel management was in alignment with the consultant's thinking and changed the type of control chart to X-bar chart. The process was monitored using it and found to be statistically stable. The mean of the guest check-in process was found to be 105 seconds and the standard deviation 8 . Using this information, answer the following questions. (10 marks) Which of the following statements are true with respect to the old control chart? A plot of the data in the control chart shows that there are no points in zone \\( \\mathrm{C} \\) It may not be required to stop the process and check for any deterioration The process is drifting towards zone A There is at least one point in zone \\( \\mathrm{A} \\) or beyond