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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