Calculate the upper and lower control limits

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Reference no: EM132077282

The management of a franchised restaurant chain is in the process of establishing quality control charts for the time that its service people give to each customer. Management thinks the length of time that each customer is given should remain within certain limits to enhance service quality. Four employees were observed 6 times. The activities that the service people were performing were identiited, and the time to service one customer was recorded as noted below:

                             Mary         Bill        Sue          Tom

observation 1        200           150         175           90

observation 2        120            85          105           75

observation 3         83             93          130          150

observation 4         68            450          145         175

observation 5        110           90            75          105

observation 6        115           65            115         125

A2 = 0.48              D3 = 0   D4 = 2.00               n = 6

Calculate the upper (UCL) and lower (LCL) control limits for an X chart n = 6

Calculate the upper (UCL) and Lower (LCL) control limits an R chart n = 6

Reference no: EM132077282

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