Shampoo

Reid, R. D., & Sanders, N. R. (2013). Operations management: An integrated approach (5th ed.).

Hoboken, NJ: Wiley. ISBN: 9781118122679

Complete problems 2 and 4 on pages 240

–

241 of your textbook

Be sure to include your work with your

answers.

2. A quality control inspector at the Beautiful Shampoo Company has taken three samples with four

observations each of the volume of shampoo

bottles filled. The data collected by the inspector and the

computed means are shown here:

If the standard deviation of the shampoo bottle

-

filling operation is 0.2 ounces, use the information in the

table to develop control limits of 3 standard deviations for the operation.

Pic is below

“

Shampoo Company

”

4. A production manager at Ultra Clean Dishwashing Company is monitoring the quality of the

company’s production process. There has been concern relative to the qu

ality of the operation in

accurately filling the 16 ounces of dishwashing liquid. The product is designed for a fill level of 16.00 ±

0.30. The company collected the following sample data on the production process:

(a) Are the process mean and range in sta

tistical control?

(b) Do you think this process

can meet

the design standard?

Reid, R. D., & Sanders, N. R. (2013). Operations management: An integrated approach (5th ed.).

Hoboken, NJ: Wiley. ISBN: 9781118122679

Complete problems 2 and 4 on pages 240–241 of your textbook Be sure to include your work with your

answers.

2. A quality control inspector at the Beautiful Shampoo Company has taken three samples with four

observations each of the volume of shampoo bottles filled. The data collected by the inspector and the

computed means are shown here:

If the standard deviation of the shampoo bottle-filling operation is 0.2 ounces, use the information in the

table to develop control limits of 3 standard deviations for the operation.

Pic is below “Shampoo Company”

4. A production manager at Ultra Clean Dishwashing Company is monitoring the quality of the

company’s production process. There has been concern relative to the quality of the operation in

accurately filling the 16 ounces of dishwashing liquid. The product is designed for a fill level of 16.00 ±

0.30. The company collected the following sample data on the production process:

(a) Are the process mean and range in statistical control?

(b) Do you think this process can meet the design standard?