based on the information given:

1) what additional suggestions would you give to ensure that the data collected are appropriate for the quality control chart? And be sure to Identify at least 3 possible alternatives that the management at Dave's Burgers could take to increase its market share.

Please answer as soon as you can im stuck

CASE PROBLEM 3.3 1 4 Improving Service Time at Dave's Burgers These quality improvements were implemented over Dave's Burgers is a fast-food restaurant franchise in several months, and their effect was immediate. Service Georgia, South Carolina, and North Carolina. Recently. speed was obviously improved, and market share at the Dave's Burgers has followed the lead of larger franchise Charlotte restaurant increased by 5%. To maintain quality restaurants like Burger King, McDonald's, and Wendy's service, make sure the service time remained fast, and and constructed drive-through windows at all its loca- continue to improve service, the quality team decided to tions. However, instead of making Dave's Burgers more use a statistical process control chart on a continuing competitive, the drive-through windows have been a basis. They collected six service time observations daily source of continual problems, and it has lost market over a 15-day period, as follows: share to its larger competitors in almost all locations. To identify and correct the problems, top management has selected three of its restaurants (one in each state) as OBSERVATIONS OF SERVICE TIME (MIN) test sites and has implemented a quality management Sample 1 2 3 4 5 6 program at each of them. A quality team made up of em- 1.62 1.54 1.38 1.75 2.50 1.32 ployees, managers, and quality specialists from company 2 1.25 1.96 1.55 1.66 1.38 2.01 headquarters, at the Charlotte, North Carolina, test 3 1.85 1.01 0.95 1.79 1.66 1.94 restaurant using traditional quality tools like Pareto 3.10 1.18 1.25 1.45 1.09 2.11 charts, checksheets, fishbone diagrams, and process 5 1.95 0.76 1.34 2.12 1.45 1.03 flowcharts, have determined that the primary problem is 0.88 2.50 1.07 1.50 1.33 1.62 slow, erratic service at the drive-through window. Stud 7 1.55 1.41 1.95 1.14 1.86 1.02 ies show that from the time a customer arrives at the 8 2.78 1.56 1.87 2.03 0.79 1.14 window to the time the order is received averages 2.6 1.31 1.05 0.94 1.53 minutes. To be competitive, management believes ser- 1.71 1.15 10 1.67 1.85 vice time should be reduced to at least 2.0 minutes and 2.03 1.12 1.50 1.36 11 ideally 1.5 minutes. 0.95 1.73 1.12 1.67 2.05 1.42 The Charlotte Dave's Burgers franchise implemented 12 3.21 4.16 1.67 1.75 3.76 a number of production process changes to improve ser- 13 1.65 1.78 2.63 1.05 1.21 2.09 vice time at the drive-through window. It provided all em- 14 2.36 3.55 1.92 1.45 3.64 230 ployees with more training across all restaurant 15 1.07 0.96 1.13 2.05 0.91 1.66 functions, improved the headset system, improved the equipment layout, developed clearer signs for customers, streamlined the menu, and initiated even-dollar (tax Construct a control chart to monitor the service at the inclusive) pricing to speed the payment process. Most drive-through window. Determine if your control chart importantly the restaurant installed large, visible elec can be implemented on a continuing basis or if additional tronic timers that showed how long a customer was at observations need to be collected. Explain why the chart the window. This not only allowed the quality team to you developed can or cannot be used. Also discuss what measure service speed but also provided employees with other statistical process control charts Dave's Burgers a constant reminder that a customer was waiting. might use in its overall quality-management program. 6 9 287