Universidad de San Carlos de Guatemala

Facultad de Ingeniera

Technical english

Ing. Carlos muoz

Technical English 4 (Project)

No. Name ID

1 Milton Yordani Fuentes Castaon 201404086

2 Ludwin Ricardo Chavez Morales 201404083

3 Dalia Karina Xul Guamuch 201403682

4 Layla Valenzuela 201213561

5 Boris Vladimir Folgar Wampl 201404209

Guatemala, March 29th 2017

 INDEX
Introduction........................................................................................................................... 3

Objectives ............................................................................................................................. 4

General objective ............................................................................................................ 4

Specific objective............................................................................................................. 4

CONTROL CHART .................................................................................................................. 5

Practical Content ................................................................................................................. 7

Conclusions ......................................................................................................................... 12

Annexes ............................................................................................................................... 13

VOCABULARY .................................................................................................................. 15

Bibliography ........................................................................................................................ 19
 Introduction

In this project we use classic management tools to determine the preferences

of bread in a bakery, we use the diagram chart to be able to see what factor are
more significant than the others so we know where to redirect our efforts in order to
be more productive organization and be able to grow in the always changing
market and also to be able to challenge the competition so we are continuity
making surveys in order to improve our system and how to be more productive. We
also use the check sheet method to collect and analyze data I order to be more
functional whit our systems so in basic terms we are always improving the way we
work.
 Objectives

General objective

Understand the way in which one of the control charts is helpful in the
different industries.

Specific objective

Have knowledge of some of the different types of control charts that exist.
Identify which control charts best fit the needs we seek to satisfy.
Know how to interpret the results provided by the control charts.
 CONTROL CHART

All the processes of a production facility are continuously generating

information: number of products manufactured, defects in each one, sudden stops,
etc. Improving quality often goes through collecting and analyzing all this
information.

There are multiple statistical techniques for the analysis of information, some
of them very sophisticated and complex. However, there are other very simple ones
that can be applied by anyone without too much previous training. In this sense the
7 basic tools for quality control have become popular.

1. Bar charts and histograms are used to summarize the collected information and
to graphically visualize the main problems or deviations of the processes.

2. Pie charts is a circular statistical graphic which is divided into slices to illustrate
numerical proportion.

3. Checklists or check-lists are forms that are used to record the frequency with
which certain characteristics occur in an activity, product or service.

4. Pareto charts or analyzes sort the problems according to the frequency with
which they appear. They are very useful in identifying the problems that need to be
solved first, thus improving the performance of the efforts made.

5. Scatter diagrams or correlation diagrams are very useful for identifying

relationships between different variables in a process.

6. Cause-and-effect diagrams, also known as fishtail diagrams or Ishikawa

diagrams, are used to study the relationship between a quality problem and its
possible causes.
7. Stratification consists of disaggregating the data into strata according to the
place, time or manner in which they have been collected, in order to identify their
source of variation and possible distinctive peculiarities of each stratum.

8. Control charts specify variations of a certain quality dimension around the desired
value as time passes.

9. Flowcharts are used to graphically describe the steps of a process. They help
identify possible areas for improvement or activities that need to be more closely
monitored. They can also help explain and solve problems.
 Practical Content

It analyzed a company that is dedicated to the production of breads in series.

In which they have as main products the French bread, sweet bread and cakes.
The purpose of the project was to see how many loaves are wasted after a day of
sales and production. Therefore, the quantities produced and sold were counted.

Bread "Frances"
Day Made Sold Waste Cash Waste
Wednesday 150 150 0 Q0.00
Thurday 145 140 5 Q10.00
Friday 168 150 18 Q36.00
Saturday 187 170 17 Q34.00
Sunday 154 150 4 Q8.00
Monday 149 149 0 Q0.00
Avarage 159 152 7 Q14.67
Median 152 150
mode #N/A 150
Standard deviation 16 10

Bread Made
Monday Wednesday
16% 16%

Wednesday
Thurday
Sunday Thurday
15% Friday
16%
Saturday
Sunday
Monday

Friday
Saturday 18%
19%
 Bread Made
Monday Wednesday
16% 16%

Wednesday
Thurday
Sunday Thurday
15% Friday
16%
Saturday
Sunday
Monday

Friday
Saturday 18%
19%

Bread "Manteca"
Day Made Sold Waste Cash Waste
Wednesday 215 200 15 Q5.00
Thurday 216 210 6 Q2.00
Friday 218 207 11 Q3.67
Saturday 208 195 13 Q4.33
Sunday 209 180 29 Q9.67
Monday 211 206 5 Q1.67
Avarage 213 200 13 Q4.39
Median 213 203
mode #N/A #N/A
Standard deviation 4 11
 Bread Made
Monday Wednesday
16% 16%

Wednesday
Thurday
Sunday Thurday
15% Friday
16%
Saturday
Sunday
Monday

Friday
Saturday 18%
19%

Bread Made
Monday Wednesday
16% 16%

Wednesday
Thurday
Sunday Thurday
15% Friday
16%
Saturday
Sunday
Monday

Friday
Saturday 18%
19%
 Mini Cakes
Day Made Sold Waste Cash Waste
Wednesday 25 20 5 Q25.00
Thurday 30 16 14 Q70.00
Friday 34 18 16 Q80.00
Saturday 26 25 1 Q5.00
Sunday 29 28 1 Q5.00
Monday 21 21 0 Q0.00
Avarage 28 21 6 Q30.83
Median 28
21
mode #N/A #N/A
Standard deviation 5 4

Bread Made
Monday Wednesday
16% 16%

Wednesday
Thurday
Sunday Thurday
15% Friday
16%
Saturday
Sunday
Monday

Friday
Saturday 18%
19%
 Bread Made
Monday Wednesday
16% 16%

Wednesday
Thurday
Sunday Thurday
15% Friday
16%
Saturday
Sunday
Monday

Friday
Saturday 18%
19%

After the calculations previously made through the EXCEL program, it was
concluded that the amount of breads that are more wasted are the breads
manteca. But if we consider the costs, mini cakes represent a greater monetary
loss, which is why it is more important to reduce the costs of waste and control a
better production of cakes to avoid future losses.

It was also possible to represent the quantities of each bread that was made
daily, and it can be appreciated that the daily production difference is not so much,
for which it is a stable production.
 Conclusions

1. The different types of control diagrams were studied. So we chose to

represent everything by pie chart.
2. We used the pie chart, because it shows in the best way de production about
some products.
3. Because we used the pie chart, we can interpret the result about a problem
and it is easy to use.
 Annexes

1. Bar charts

2. Pie Charts

3. Check List

4. Pareto Charts
5. Scatter Plots

6. Cause-and-effect diagrams

7. Stratification consists
 8. Control charts

9. Flowcharts

VOCABULARY

1. Average: Sum of all numerical values divided by the number of values to

obtain a number that can best represent all values in the set. The average
of a group of numbers is the same as the arithmetic mean.

2. Confidence Interval: Is a range of values, derived from the statisticians in the

sample, possibly including the value of an unknown population parameter.
Due to their random nature, it is unlikely that two samples from a particular
population will generate identical confidence intervals.

3. Continual Improvement: It posits that it is a general attitude that must be the

basis to ensure the stabilization of the process and the possibility of
 improvement. When there is growth and development in an organization or
community, it is necessary to identify all the processes and the measurable
analysis of each step carried out. Some of the tools used include corrective,
preventive actions and the analysis of satisfaction in the members or clients.
This is the most effective way of improving quality and efficiency in
organizations. In the case of companies, quality management systems, ISO
standards and environmental assessment systems are used to achieve total
quality.

4. Control chart: This are sometimes called shewhart charts because of its
inventor, Walter Sherhart, of Bell Labs. There are many different subspecies
of control charts which can be applied to the different types of process
data which are typically avalible.

All control chars have tree basical components:

- A certerline, usually the mathematical average of all the samples plotted.

- Upper and lower statistical control limits that define the constraints of
common cause variations.
- Performance data plotted iover time.

5. Control Limint: The control limits of your control chart represent the variation
of your process and help you indicate when your process is out of control.
The control limits are the horizontal lines located above and below the
center line, which are used to determine if a process is out of control.

6. Convenience sampling: The sampling of or for convenience is a non-

probabilistic sampling technique where the subjects are selected given the
convenient accessibility and proximity of the subjects to the researcher.

7. C- Control Chart: C charts are used to look at variation in counting type

attributes data. They are used to determine the variation in the number of
defects in a constant subgroup size. Subgroup size usually refers to the area
being examined. For example, a c chart can be used to monitor the
number of injuries in a plant. In this case, the plant is the subgroup. Since the
plant doesn't change size very often, it is a subgroup of constant size.

8. Correlation: Is a statistical technique that tells us whether two variables are

related or not. For example, he considers the variables to be family income
 and family spending. It is known that increases in income and expenditure
decrease together.

9. Individual: Statistical unit or individual is called to each one of the elements

that compose the statistical population. The individual is an observable
entity that does not have to be a person, it can be an object, a living being,
or even something abstract.

10. Mean: The average of all the data points in the series.

11. Median: Is the central number of a group of numbers sorted by size. If the
number of terms is even, the median is the average of the two central
numbers: To find the median of a group of numbers: Sort the numbers by
their size.

12. Mode: Is the value most often in a data distribution. We will talk about a
bimodal distribution of the data acquired in a column when we find two
fads, that is, two data that have the same maximum absolute frequency.

13. Moving Range: An MR chart plots the moving range over time to monitor
process variation for individual observations. Use the MR chart to monitor
process variation when it is difficult or impossible to group measurements
into subgroups. This occurs when measurements are expensive, production
volume is low, or products have a long cycle time. When data are
collected as individual observations, you cannot calculate the standard
deviation for each subgroup. The moving range is an alternative way to
calculate process variation by computing the ranges of two or more
consecutive observations.

14. Nonconformity: Lack of acceptance of a situation, decision or opinion.

15. P Contrlol Charts: Is a type of control chart used to monitor the proportion of
nonconforming units in a sample, where the sample proportion
nonconforming is defined as the ratio of the number of nonconforming units
to the sample size. The p-chart only accommodates "pass"/"fail"-type
inspection as determined by one or more go-no go gauges or tests,
effectively applying the specifications to the data before they are plotted
on the chart. Other types of control charts display the magnitude of the
 quality characteristic under study, making troubleshooting possible directly
from those charts.

16. Population: We call statistical population, universe or collective to the set of

reference on which they will fall the observations.

17. Range: The area of variation between upper and lower limits on a particular
scale.

18. Standard Deviation: A measure of dispersion in a frequency distribution,

equal to the square root of the mean of the squares of the deviations from
the arithmetic mean of the distribution.

19. Stratification: The hierarchical structures of class and status in any society.

20. Trend: A general direction in which something is developing or changing.

21. Variables: An element, feature, or factor that is liable to vary or change.

22. P Control Charts: type of a control chart used to monitor the proportion of
nonconforming units in a sample, where the sample proportion
nonconforming is defined as the ratio of the number of nonconforming units
to the sample size.

23. NP Control Charts: it is a adaptation of the P Control Chart ans used in

situations where personnel find it easier to interpret process performance in
terms of concrete numbers of units rather than the somewhat more abstract
proportion.

24. X bar and R Chart: this plots the mean value for the quality characteristics
across all units in the sample, plus the range of the quality characteristic
across all units in the sample

25. X bar and S Chart: One to monitor the process standard deviation and
another the process mean, as is done with the x bar and R Control Chart.
This plots the mean value for the quality characteristic across all units in the
sample, plus the standard deviation of the quality characteristic across all
units in the sample.
 Bibliography

Control chart, Available Online, Consulted in

<en.wikipedia.org/wiki/Control_chart>, Consulted on March 27, 2017.

6.3.1.What are Control Charts?, Available Online, Consulted in

<www.itl.nist.gov/div898/handbook/pmc/section3/pmc31.htm>, Consulted
on March 27, 2017.

A Guide to Control Charts, Available Online, Consulted in

<www.isixsigma.com/tools-templates/control-charts/a-guide-to-control-
charts/>, Consulted on March 27, 2017.