The average proportion of defective chocolate bars

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1. Historically, the average proportion of defective chocolate bars has been 1.5%. Samples will be of 60 bars each. Construct a p-chart using z = 3. What is the value of LCL?

2. A hotel tracks the number of complaints per month. When the process is in control, there is an average of 7 complaints per month. Assume that a 3-sigma control limit is used. What is the upper control limit?

3. A laser eye surgery process has tolerances of plus or minus 0.0001 inches. What does the process standard deviation need to be in order for this process to have a capability ratio of 2.000?

Please show work step-by-step.

Reference no: EM132108643

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