Question: QI . ( Quality ) Consider the following potential quality problems: Wine that is served in a restaurant sometimes is served too warm, while at

QI.(Quality) 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?
Q2. Syska Long Life 75-watt light bulbs are designed to have a life of 1125 hours with tolerances of \pm 210 hours. The process that makes light bulbs has a mean of 1050 hours, with a standard deviation of 55 hours. Compute the process capability ratio (Cp) and the process capability index (Cpk), and comment on the overall capability of the process.
Explain to what extent the process for producing Syska Long Life bulbs would have to be improved in order to achieve 6-sigma quality.
Q3. The Stryker Baseball Bat Company manufactures wooden and aluminum baseball bats at its plant in New England. Wooden bats produced for the mass market are turned on a lathe, where a piece of wood is shaped into a bat with a handle and barrel. The bat is cut to its specified length and then finished in subsequent processes. Once bats are cut to length, it is [5)
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difficult to rework them into a different style, so it is important to catch defects before this step. As such, bats are inspected at this stage of the process. A specific style of wooden bat has a mean barrel circumference of 9 inches at its thickest point with a standard deviation of
0.6 inch. (The process variability is assumed to be normally distributed.)
a) Construct a mean control chart for this process for 30 limits and a sample size of 10 bats.
b) Three samples are taken, and they have average bat diameters of 9.05 inches, 9.10 inches, and 9.08 inches. Is the process in control?
c) What effect will increasing the sample size to 20 bats have on the control charts? Will the conclusions reached in part (b) change for this sample size?

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