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    Individual SPC Assignment

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    The regional manager of a drive-in restaurant wants to ensure their new "Route 44" drink promotion, which is advertised as containing 44 ounces, consistently delivers the advertised amount. He collects volume data for 50 drinks from 10 locations over 10 days. The data shows variation. To analyze the process, control charts are created showing the process is in statistical control but not capable of the target amount. The process average is 45 ounces instead of 44 ounces. To improve the process, applying quality management approaches like Six Sigma or Total Quality Management could help identify and address variability sources.

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    Individual SPC Assignment

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    api-298975236
    446 views10 pages
    The regional manager of a drive-in restaurant wants to ensure their new "Route 44" drink promotion, which is advertised as containing 44 ounces, consistently delivers the advertised amount. He collects volume data for 50 drinks from 10 locations over 10 days. The data shows variation. To analyze the process, control charts are created showing the process is in statistical control but not capable of the target amount. The process average is 45 ounces instead of 44 ounces. To improve the process, applying quality management approaches like Six Sigma or Total Quality Management could help identify and address variability sources.

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    The regional manager of a drive-in restaurant wants to ensure their new "Route 44" drink promotion, which is advertised as containing 44 ounces, consistently delivers the advertised amount. He collects volume data for 50 drinks from 10 locations over 10 days. The data shows variation. To analyze the process, control charts are created showing the process is in statistical control but not capable of the target amount. The process average is 45 ounces instead of 44 ounces. To improve the process, applying quality management approaches like Six Sigma or Total Quality Management could help identify and address variability sources.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    446 views10 pages

    Individual SPC Assignment

    Uploaded by

    api-298975236
    The regional manager of a drive-in restaurant wants to ensure their new "Route 44" drink promotion, which is advertised as containing 44 ounces, consistently delivers the advertised amount. He collects volume data for 50 drinks from 10 locations over 10 days. The data shows variation. To analyze the process, control charts are created showing the process is in statistical control but not capable of the target amount. The process average is 45 ounces instead of 44 ounces. To improve the process, applying quality management approaches like Six Sigma or Total Quality Management could help identify and address variability sources.

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    © All Rights Reserved
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    of 10

    Running head: INDIVIDUAL SPC ASSIGNMENT

    Individual SPC Assignment


    Bernard Godfrey
    Siena Heights University
    LDR 640-OA
    Professor Lucas

    INDIVIDUAL SPC ASSIGNMENT

    Individual SPC Assignment

    Question 1 Data:
    A drive-in restaurant is running a new promotion, the "Route 44," named after an interstate that
    runs through their primary market area. The drink is promoted as 44 ounces of pure carbonated
    pleasure but the regional manager, being somewhat of a quality expert, wants to make sure that
    the company's drink process can deliver 44 ounces. He decides statistical quality control is the
    best way to monitor their process.
    For ten consecutive days he purchases five Route 44 drinks from franchise locations on his way
    to headquarters and turns them over to the testing lab for volume analysis. The data appear in the
    table; all amounts are in fluid ounces as measured by the testing lab.

    Sample

    Drink 1

    Drink 2

    Drink 3

    Drink 4

    Drink 5

    43.51

    41.47

    42.15

    48.15

    47.14

    47.94

    47.90

    49.72

    48.68

    41.71

    42.05

    44.65

    47.37

    41.43

    48.32

    41.72

    47.94

    46.68

    43.13

    40.62

    46.98

    48.39

    41.30

    46.52

    43.44

    40.83

    42.44

    48.94

    46.74

    41.83

    48.76

    41.65

    46.41

    44.73

    48.41

    49.53

    46.18

    49.65

    40.11

    47.08

    43.42

    41.16

    46.53

    48.23

    47.63

    INDIVIDUAL SPC ASSIGNMENT

    10

    46.56

    41.10

    41.04

    40.56

    43.06

    Since the regional manager is somewhat of a quality expert, he needs your help in formulating a
    control chart that will monitor the process performance to target. Develop the

    appropriate metrics:

    Sample Mean (X-Bar)

    Grand Mean (Double X-Bar)

    Sample Range (R)

    Average Range (R-Bar)

    Calculate Upper and Lower control limits

    Is the process in control? Explain

    Sample Mean (X-bar), Sample Range (R), Grand Mean (Double X-Bar), and Average
    Range (R-Bar):
    Sample

    Drink 1

    Drink 2

    Drink 3

    Drink 4

    Drink 5

    X-Bar

    43.51

    41.47

    42.15

    48.15

    47.14

    44.484

    6.68

    47.94

    47.9

    49.72

    48.68

    41.71

    47.19

    8.01

    42.05

    44.65

    47.37

    41.43

    48.32

    44.764

    6.89

    41.72

    47.94

    46.68

    43.13

    40.62

    44.018

    7.32

    46.98

    48.39

    41.3

    46.52

    43.44

    45.326

    7.09

    40.83

    42.44

    48.94

    46.74

    41.83

    44.156

    8.11

    48.76

    41.65

    46.41

    44.73

    48.41

    45.992

    7.11

    INDIVIDUAL SPC ASSIGNMENT

    49.53

    46.18

    49.65

    40.11

    47.08

    46.51

    9.54

    43.42

    41.16

    46.53

    48.23

    47.63

    45.394

    7.07

    10

    46.56

    41.1

    41.04

    40.56

    43.06

    42.464

    Grand Mean (X-Dbl Bar) = 45.0298


    Average Range (R-Bar) = 7.382

    Upper and Lower Control Limits:


    X-Bar Upper Control Limits formula used: X-Dblbar+A2*R-Bar
    X-Bar Lower Control Limits formula used: X-Dblbar-A2*R-Bar
    R-Bar Upper Control Limits formula used: D4*R-Bar
    R-Bar Lower Control Limits formula used: D3*R-Bar
    X-bar
    Chart

    R chart

    LCL

    CL

    UCL

    LCL

    CL

    UCL

    40.77039

    45.0298

    49.28921

    7.382

    15.60555

    INDIVIDUAL SPC ASSIGNMENT

    Sample Mean (X-bar)


    51
    49
    47
    45
    43
    41
    39
    37
    35

    4
    X-Bar

    LCL

    CL

    10

    10

    UCL

    Sample Range (R)


    18
    16
    14
    12
    10
    8
    6
    4
    2
    0

    Question 2:
    The process engineers have designed our drink process with an upper tolerance of 46 ounces
    and a lower tolerance of 42 ounces. I wonder what our process capability really is? I've been
    reading about Six Sigma; it would be fantastic if we could add that to our already fantastic
    slogan regarding this new beverage!"

    INDIVIDUAL SPC ASSIGNMENT

    Process Capability Formulas:

    Sigma= R bar / D2
    7.38 / 2.33 = 3.2
    USL=46
    LSL=42
    Mean (x-bar) =45.03
    Sigma (SD)= 3.2
    Cp= (46-42) / 6*3.2
    Cp= 4 / 19.2
    Cp= .20
    CpU= (46-45.03) / 3*3.2
    CpU= .97 / 9.6
    CpU= .10
    CpL= (45.03-42) / 3*3.2
    CpL= 3.03 / 9.6
    CpL= .32
    CpK= Min(45.03-42 / 3*3.10 ; 46-45.03 / 3*3.10)
    CpK= Min(3.03 / 9.6 ; .97 / 9.6)
    CpK= Min(.32 , .10)
    CpK=.10

    INDIVIDUAL SPC ASSIGNMENT

    Conclusion
    According to Infinity QS (nd.) Data that falls within the control limits indicates that
    everything is operating as expected. Any variation within the control limits is likely due to a
    common causethe natural variation that is expected as part of the process (para. 2). Because
    the sample stayed within the upper control limit of 49.3 and the lower control limit of 40.8 it is in
    control; however, the CpK is .10. A CpK of less than 1 is not capable of at least delivering a 3
    sigma result. Therefore, deeming this not capable. Because the intended drink was to be 44
    ounces and the sample yielded a grand mean of 45.03 ounces shifted the distribution off center.
    With a Cpk of .10 only 10 percent of the 6 sigma ruler would fit in this curve. Also, I would add
    that, in my opinion, just because the sample stayed within the upper and lower control limits
    doesnt necessarily mean its in control. The grand mean was 45 ounces. The intended amount
    was 44 ounces. That means the company is losing 1 ounce on every drink sold.

    Follow up question on week five video:

    INDIVIDUAL SPC ASSIGNMENT

    What can we do to fix this issue?


    According to Smith (2006) All work is a process, all processes have variability and all
    processes create data that explains variability (para. 11). Because the process is not capable, we
    have a variability issue. The process in place for pouring the route 44 drink at the drive-in
    restaurant is clearly flawed and not consistent. I believe one can see this is a good area to utilize
    the Six Sigma methodology. According to Cowman (2005) Six Sigma can be applied to any
    business process where the quality of the result may be quantified and the results of each process
    tracked (p.69). By analyzing the process and tracking inconsistencies, the flaws will surface and
    the ability to fix those flaws will be possible. Six Sigma has processes that will track leading
    indicators of problems to prevent them from happening again (HR Focus, 2007, p. 6).
    Another process that could expose quality issues is Total Quality Management (TQM).
    When Neave (1990) discussed Dr. Demings philosophy he talked first about the constancy of
    purpose. The need to know that continually improving is necessary and second, this philosophy
    needs to be maintained. The third is cease of mass inspection. If the process is constant
    improvement, inspections will not be needed. The quality is always being inspected. Also, points
    like improve every process, institute training on the job, institute leadership, eliminate numerical
    targets, and permit pride of workmanship are all key to quality (Neave, 1990).
    Dr. Juran had a three step process that runs simultaneously with each other. They are (1)
    Quality planning which is where you discover what the customer needs and a system is designed
    to make sure those needs are met. (2) Quality Control is the process that monitors the
    performance to make sure it complies with the original design standards that were developed. If
    the standards fall short, systems are put in place to deal with those short falls. (3) Quality

    INDIVIDUAL SPC ASSIGNMENT


    improvement is when levels of performance are made better. In other words, when previously
    un-obtained levels of performance are obtained (Juran, 1986).
    Getting back to the original question of what can we do to fix the route 44 drinks
    capability process? I think it is clear to see that some type of quality management process is
    needed. Either TQM or Six Sigma.

    INDIVIDUAL SPC ASSIGNMENT

    10
    References

    Cowman, K. (2005). Six sigma: What, where, when, why & how. Materials Management and
    Distribution, 50(8), 69. Retrieved from http://search.proquest.com/docview/227981602?
    accountid=28644
    How six sigma may help HR to improve processes and services. (2007). HR Focus,84(12), 5-7.
    Retrieved from http://search.proquest.com/docview/206801938?accountid=28644
    Infinity QS. (n.d.). What is Statistical Process Control (SPC)? Retrieved April 8, 2016, from
    http://www.infinityqs.com/resources/what-is-spc
    Juran, J. M. (1986, May 20). The Quality Trilogy. Retrieved March 25, 2016, from
    http://threadcontent.next.ecollege.com/CurrentCourse/Juran Trilogy.pdf
    Neave, H. R. (1990). Deming'88 * .Part 1: Win-win, joy in work, and innovation. Total Quality
    Management, 1(1), 33-48.
    Smith, K. (2006, May 3). Quality Digest Magazine. Retrieved March 25, 2016, from
    http://www.qualitydigest.com/may03/articles/01_article.shtml

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