At the Murphy's Bagel Shop (MBS), a chain of bagel eateries supported by a central bakery,...
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At the Murphy's Bagel Shop (MBS), a chain of bagel eateries supported by a central bakery, material is delivered and inspected for quality before being stored in the warehouse. Such an inspection is also carried out once the bagels are baked and ready for dispatch. Trays of cooked bagels are first checked for their cooking consistency (crispiness, taste, and texture) and weight when packed in sets of 4 each. 1. The following (hypothetical) tables are based on data observed from 10 samples observed for weight in ounces 1 2 3 4 5 Lot number 8 33 10 Unit no 1 30 38 29 36 39 29 37 28 30 Unit no 2 35 37 28 32 30 24 36 35 29 35 Unit no 3 32 33 29 37 35 33 39 37 25 39 Unit no 4 33 35 31 34 38 31 34 38 27 36 Unit no 5 35 36 35.8 30 33 37 28 36 39 36.4 2.41 29 37 Sample Average 35.8 3.56 36.4 1.82 33 29.4 34.4 29 27.6 35.4 Sample s.d 2.12 1.92 1.14 2.07 3.39 1.67 3.36 a. Construct a suitable control chart and comment about the stability and variability of the process. (at n-5: A3 = 1.427, b4 = 2.089, b3-0) (20 marks) CONFIDENTIAL 3/3 b. Given that the Customer Specification limits are 27 ounces and 40 ounces compute the Cp and Cpk values using the overall sample mean and overall sample s.d from la. Comment on your findings. (10 marks) At the Murphy's Bagel Shop (MBS), a chain of bagel eateries supported by a central bakery, material is delivered and inspected for quality before being stored in the warehouse. Such an inspection is also carried out once the bagels are baked and ready for dispatch. Trays of cooked bagels are first checked for their cooking consistency (crispiness, taste, and texture) and weight when packed in sets of 4 each. 1. The following (hypothetical) tables are based on data observed from 10 samples observed for weight in ounces 1 2 3 4 5 Lot number 8 33 10 Unit no 1 30 38 29 36 39 29 37 28 30 Unit no 2 35 37 28 32 30 24 36 35 29 35 Unit no 3 32 33 29 37 35 33 39 37 25 39 Unit no 4 33 35 31 34 38 31 34 38 27 36 Unit no 5 35 36 35.8 30 33 37 28 36 39 36.4 2.41 29 37 Sample Average 35.8 3.56 36.4 1.82 33 29.4 34.4 29 27.6 35.4 Sample s.d 2.12 1.92 1.14 2.07 3.39 1.67 3.36 a. Construct a suitable control chart and comment about the stability and variability of the process. (at n-5: A3 = 1.427, b4 = 2.089, b3-0) (20 marks) CONFIDENTIAL 3/3 b. Given that the Customer Specification limits are 27 ounces and 40 ounces compute the Cp and Cpk values using the overall sample mean and overall sample s.d from la. Comment on your findings. (10 marks)
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a The process in the order of occurrence 1 Transport in the raw materials 2 Inspe... View the full answer
Related Book For
Managing Operations Across the Supply Chain
ISBN: 978-0078024030
2nd edition
Authors: Morgan Swink, Steven Melnyk, Bixby Cooper, Janet Hartley
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