standards.

After installing the capital equipment, William takes a random sample from the first batch of freshly baked chocolate brownies and carefully weighs each chocolate brownie. The average weight of her sample is $3\mathrm{.}0$ ounces and the sample standard deviation is $0\mathrm{.}06$ ounces.

After gathering the data and performing the necessary calculations, William determines: $($a$)$ the center line of the control chart should be $3\mathrm{.}0$ ounces and, for process control purposes, $($b$)$ the maximum acceptable weight of a chocolate brownie should be $3\mathrm{.}18$ ounces, which is the UCL of the control chart and $($c$)$ the minimum acceptable weight of a chocolate brownie should be $2\mathrm{.}82$ ounces, which is the LCL of the control chart.

Alas, an in$-$process quality audit of a batch of chocolate brownies uncovers a chocolate brownie that weighs $2\mathrm{.}75$ ounces!

William is terribly upset, as the process is not in$-$control. However, William knows you are taking a course; a course that includes the seven tools of quality control integrated within one of this week's text chapters.

Assist the proprietor by responding to the following:

Identify at least two $(2)$ quality control tools you would you recommend as the next$-$steps she should take to get her production process back in control.

For each tool, offer a specific explanation$/$example as to how the tool could be used to help get the process back into control.