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Discussion Questions* 1. Angela is now going to evaluate a new salt process delivery sys- tem and wants to know if the upper and lower control limits at 3 standard deviations for the new system will meet the upper and lower control specifications noted above. The data (in percents) from the initial trial samples are: Sample 1: 1.98, 2.11, 2.15, 2.06 Sample 2: 1.99, 2.0, 2.08, 1.99 Sample 3: 2.20, 2.10. 2.20, 2.05 Sample 4: 2.18, 2.01, 2.23, 1.98 Sample 5: 2.01, 2.08, 2.14, 2.16 Provide the report to Angela. 2. What are the advantage and disadvantages of Frito-Lay drivers stocking their customers' shelves? 3. Why is quality a critical function at Frito-Lay?

Discussion Questions* 1. Angela is now going to evaluate a new salt process delivery sys- tem and wants to know if the upper and lower control limits at 3 standard deviations for the new system will meet the upper and lower control specifications noted above. The data (in percents) from the initial trial samples are: Sample 1: 1.98, 2.11, 2.15, 2.06 Sample 2: 1.99, 2.0, 2.08, 1.99 Sample 3: 2.20, 2.10. 2.20, 2.05 Sample 4: 2.18, 2.01, 2.23, 1.98 Sample 5: 2.01, 2.08, 2.14, 2.16 Provide the report to Angela. 2. What are the advantage and disadvantages of Frito-Lay drivers stocking their customers' shelves? 3. Why is quality a critical function at Frito-Lay?

Practical Management Science
Practical Management Science
6th Edition
ISBN:9781337406659
Author:WINSTON, Wayne L.
Publisher:WINSTON, Wayne L.
Chapter2: Introduction To Spreadsheet Modeling
Section: Chapter Questions
Problem 20P: Julie James is opening a lemonade stand. She believes the fixed cost per week of running the stand...
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Hello, 

I am having issues answering the homework problems. 

I am supposed to find the Upper Control Limit (UCL), Lower Control Limit (LCL), and mean. and from that create a x-bar chart and r chart, but the class work is very different from the homework. Could you please help me solve the questions. 

Quality Control Case Study >Frito-Lay's Quality-Controlled Potato Chips Frito-Lay, the multi-billion-dollar snack food giant, produces bil- lions of pounds of product every year at its dozens of U.S. and Canadian plants. From the farming of potatoes-in Florida, North Carolina, and Michigan-to factory and to retail stores, the ingredi- ents and final product of Lay's chips, for example, are inspected at least 11 times: in the field, before unloading at the plant, after wash- ing and peeling, at the sizing station, at the fryer, after seasoning, when bagged (for weight), at carton filling, in the warehouse, and as they are placed on the store shelf by Frito-Lay personnel. Similar inspections take place for its other famous products, including Cheetos, Fritos, Ruffles, and Tostitos. In addition to these employee inspections, the firm uses propri- etary vision systems to look for defective potato chips. Chips are pulled off the high-speed line and checked twice if the vision sys- tem senses them to be too brown. The company follows the very strict standards of the American Institute of Baking (AIB), standards that are much tougher than those of the U.S. Food and Drug Administration. Two unannounced AIB site visits per year keep Frito-Lay's plants on their toes. Scores, consistently in the “excellent" range, are posted, and every employee knows exactly how the plant is doing. There are two key metrics in Frito-Lay's continuous improve- ment quality program: (1) total customer complaints (measured on a complaints per million bag basis) and (2) hourly or daily statistical process control scores (for oil, moisture, seasoning, and salt con- tent, for chip thickness, for fryer temperature, and for weight). In the Florida plant, Angela McCormack, who holds engineer- ing and MBA degrees, oversees a 15-member quality assurance staff. They watch all aspects of quality, including training employees on the factory floor, monitoring automated pro- cessing equipment, and developing and updating statistical process control (SPC) charts. The upper and lower control limits for one check point, salt content in Lay's chips, are 2.22% and 1.98%, respectively.
Transcribed Image Text:Quality Control Case Study >Frito-Lay's Quality-Controlled Potato Chips Frito-Lay, the multi-billion-dollar snack food giant, produces bil- lions of pounds of product every year at its dozens of U.S. and Canadian plants. From the farming of potatoes-in Florida, North Carolina, and Michigan-to factory and to retail stores, the ingredi- ents and final product of Lay's chips, for example, are inspected at least 11 times: in the field, before unloading at the plant, after wash- ing and peeling, at the sizing station, at the fryer, after seasoning, when bagged (for weight), at carton filling, in the warehouse, and as they are placed on the store shelf by Frito-Lay personnel. Similar inspections take place for its other famous products, including Cheetos, Fritos, Ruffles, and Tostitos. In addition to these employee inspections, the firm uses propri- etary vision systems to look for defective potato chips. Chips are pulled off the high-speed line and checked twice if the vision sys- tem senses them to be too brown. The company follows the very strict standards of the American Institute of Baking (AIB), standards that are much tougher than those of the U.S. Food and Drug Administration. Two unannounced AIB site visits per year keep Frito-Lay's plants on their toes. Scores, consistently in the “excellent" range, are posted, and every employee knows exactly how the plant is doing. There are two key metrics in Frito-Lay's continuous improve- ment quality program: (1) total customer complaints (measured on a complaints per million bag basis) and (2) hourly or daily statistical process control scores (for oil, moisture, seasoning, and salt con- tent, for chip thickness, for fryer temperature, and for weight). In the Florida plant, Angela McCormack, who holds engineer- ing and MBA degrees, oversees a 15-member quality assurance staff. They watch all aspects of quality, including training employees on the factory floor, monitoring automated pro- cessing equipment, and developing and updating statistical process control (SPC) charts. The upper and lower control limits for one check point, salt content in Lay's chips, are 2.22% and 1.98%, respectively.
Control Chart Factors Mean Factor Upper Range A2 Lower Range D3 Sample Size DA 2 1.880 3.268 3 1.023 2.574 4 .729 2.282 5 .577 2.115 .483 2.004 7 .419 1.924 0.076 8 .373 1.864 0.136 9 .337 1.816 0.184 10 .308 1.777 0.223 12 .266 1.716 0.284
Transcribed Image Text:Control Chart Factors Mean Factor Upper Range A2 Lower Range D3 Sample Size DA 2 1.880 3.268 3 1.023 2.574 4 .729 2.282 5 .577 2.115 .483 2.004 7 .419 1.924 0.076 8 .373 1.864 0.136 9 .337 1.816 0.184 10 .308 1.777 0.223 12 .266 1.716 0.284
Discussion Questions* 1. Angela is now going to evaluate a new salt process delivery sys- tem and wants to know if the upper and lower control limits at 3 standard deviations for the new system will meet the upper and lower control specifications noted above. The data (in percents) from the initial trial samples are: Sample 1: 1.98, 2.11, 2.15, 2.06 Sample 2: 1.99, 2.0, 2.08, 1.99 Sample 3: 2.20, 2.10. 2.20, 2.05 Sample 4: 2.18, 2.01, 2.23, 1.98 Sample 5: 2.01, 2.08, 2.14, 2.16 Provide the report to Angela. 2. What are the advantage and disadvantages of Frito-Lay drivers stocking their customers' shelves? 3. Why is quality a critical function at Frito-Lay? Source: Professors Barry Render, Rollins Coilege; Jay Heizer, Texas Lutheran University; and Beverly Amer, Northern Arizona University.
Transcribed Image Text:Discussion Questions* 1. Angela is now going to evaluate a new salt process delivery sys- tem and wants to know if the upper and lower control limits at 3 standard deviations for the new system will meet the upper and lower control specifications noted above. The data (in percents) from the initial trial samples are: Sample 1: 1.98, 2.11, 2.15, 2.06 Sample 2: 1.99, 2.0, 2.08, 1.99 Sample 3: 2.20, 2.10. 2.20, 2.05 Sample 4: 2.18, 2.01, 2.23, 1.98 Sample 5: 2.01, 2.08, 2.14, 2.16 Provide the report to Angela. 2. What are the advantage and disadvantages of Frito-Lay drivers stocking their customers' shelves? 3. Why is quality a critical function at Frito-Lay? Source: Professors Barry Render, Rollins Coilege; Jay Heizer, Texas Lutheran University; and Beverly Amer, Northern Arizona University.
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