You MUST show all work! Numbers not supported by work will receive zero credit, even if the answers are correct! Elton Zwilling is the owner of a successful Burger Corral (BC) franchise. At BCs everywhere, burgers are made six at a time and held under heating lamps until sold. When all six of one batch are sold, another batch of six is produced and kept under the lamps. Recently, an inspector from BC's corporate headquarters reviewed Elton's operations. He said that Elton was having trouble consistently maintaining burger temperatures. The inspector threatened to revoke Elton's franchise if he doesn't alleviate the problem. Elton believes he is doing a good job in this area, and to prove it he has gathered the following temperature data. The average has been calculated, and it is the eighth column (the first column has the tray numbers).
Tray Temperature of Burgers Average
1 164 167 173 172 168 173 170
2 169 173 173 177 175 174 174
3 166 162 159 163 169 168 165
4 171 174 171 173 174 175 173
5 172 169 168 171 172 171 171
6 164 165 166 170 169 174 168
7 172 157 187 170 173 173 172
Use appropriate quality management tools to determine the correct response.
Use three sigma control limits as stated in Exhibit 6.13 in the text. Calculate the UCL/LCL for the x-bar and range charts. Construct both charts and plot the sample information. You can use Excel to calculate the charts or draw them manually. Is the process under control? What is your recommendation? Show your work.