Solution of Textbook Problems (for HW#2) 2.

Checksheet Customer Type Residential Commercial Totals Residential customers 10 7 5 3 Noisy 10 3 13 Problem Failed Odor 7 2 9 5 7 12 Commercial customers Warm 3 4 7 Totals 25 16 41

7 4

3 2

Noisy

Failed

Odor

Warm

Odor

Warm

Noisy

Failed

3. 3 2 1 0

break

lunch

break

The run charts seems to show a pattern of errors possibly linked to break times or the end of the shift. Perhaps workers are becoming fatigued. If so, perhaps two 10 minute breaks in the morning and again in the afternoon instead of one 20 minute break could reduce some errors. Also, errors are occurring during the last few minutes before noon and the end of the shift, and those periods should also be given managements attention.

10.

Cause and Effect Diagram Instructor Reputation of the instructor Subject matter Course

Classroom

Number of seats available in other sections Reputation of instructors teaching other sections of the same course Reputation of instructors teaching other courses at the same time Number and type of other courses offered at the same time

Number of seats available in the closed section

Reputation (difficulty) of the course

Type of classroom

Location of classroom

Course format (discussion/lecture/online) Closed Section of a College Course

Total capacity Estimated # of eligible students that need the course Time of the day as a requirement

# of sections scheduled

Time and days of the week for other sections of the course

Estimated # of students taking it as an elective Estimated # of students taking it as a required Forecasting Enrollment course

Days of the week

Time of Offering

Case: Chick-N-Gravy Dinner Line

This case provides the opportunity for students to acquire some insight into analyzing quality problems. You may prefer to give them some initial guidance, or you may want to let them grapple with it on their own. On their own, they may attempt to set up control charts. However, the essence of the case is to examine the data and draw conclusions about where problems may be. Data can be organized in a number of ways. One useful way is the following: Defect
Underfilled Missing Item Spilled/Mixed Unacc. taste Improper seal

#1 Morning Afternoon 0 3 3

#2 1 1 2 1 4 5

#1 11 0 11

#2 0 11 7 7 7 18

#1 2 4 6

#2 2 4 6 10 8 14

#1 14 0 14

#2 7 21 1 1 8 22

#1 0 1 1

#2 5 5 5 6

10 11

This gives a breakdown by morning/afternoon as well as Line #1/Line #2. Histograms (totals, morning/afternoon, and Line #1/Line #2) could be constructed to highlight problem areas. Overall, 70 defects were found, 22 of which were classified as unacceptable taste, making this the most frequent problem. The next most frequent was missing item with 18 occurrences, and then spill/mixed, with 14 occurrences. Looking more closely at these three categories, we can see that 14 of the 22 unacceptable taste were accounted for by Line #1 in the morning, and the remainder were Line #2, also in the morning. Line #1 exhibited a similar morning problem: all 11 occurrences were in the morning. Line #2 had all 7 of its occurrences in the afternoon. 10 of 14 occurrences of spill/mixed defects occurred in the afternoon. In the improper seal category, 10 out of 11 occurrences were for Line #2. In terms of recommendations, Ann should focus on investigating what might be causing taste problems in the morning on both lines, morning problems on Line #1 for missing items and afternoon problems for Line #2 for missing items. Spill/mixed has afternoon problems on both lines, and there are seal problems on Line #2 throughout the day.