In question 3 c, please ignore the reference to question to Q2B only base your answer on Q3B

Chef Taylor of Le Rve Ptisserie has just secured a large order of croissants from a regional grocery store. The grocery store wants to sell the croissants in one-pound (454g) boxes of 5 croissants. Chef Taylor's croissants usually weight about 90g, so they think that their current croissant recipe will work well. However, the grocery store will only pay wholesale prices, so Chef Taylor has to figure out how to make many croissants while keeping costs down. They don't want to make croissants that are too heavy, and they don't want to run afoul of packaging laws and make croissants that are too light. To this end, Chef Taylor has decided to implement statistical process control both before and after baking the croissants. After laying out the dough and butter for each croissant, Chef Taylor will sample and weigh some of the unbaked croissants. Then after baking they will sample and weigh some of the baked croissants as well. Note that in the baking process, each croissant loses about 1015% of its pre-baked weight. Le Le Rel Q3) The 5 croissants in a pack should weigh at least 454g, so Chef Taylor has set their design specifications for each baked croissant to be 93g2g. The process standard deviation is estimated to be about =1.2 a) What is the capability index of the croissant baking process? b) Is the process capable? (yes / barely / no) c) Based on your answers to Q2b) and Q3b), is there a problem Chef Taylor should address? Explain the problem in a sentence or two