Mgt Assign 2 Essay example

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Sample | Avg. Weight of Sample | Range of Sample | Flour Supplier | | | | | | | (shift#.sample#) | | | | CL | UCLx | LCLx | CL | UCLr | LCLr | 1.1 | 11.4 | 0.2 | Baker's Best | 11.3 | 13.7 | 8.9 | 0.8 | 2.7 | 0 | 1.2 | 11.2 | 0.8 | Baker's Best | 11.3 | 13.7 | 8.9 | 0.8 | 2.7 | 0 | 1.3 | 10.3 | 0.9 | Baker's Best | 11.3 | 13.7 | 8.9 | 0.8 | 2.7 | 0 | 1.4 | 11.2 | 0.8 | Baker's Best | 11.3 | 13.7 | 8.9 | 0.8 | 2.7 | 0 | 2.1 | 11.1 | 0.7 | Baker's Best | 11.3 | 13.7 | 8.9 | 0.8 | 2.7 | 0 | 2.2 | 11.9 | 0.6 | Baker's Best | 11.3 | 13.7 | 8.9 | 0.8 | 2.7 | 0 | 2.3 | 11 | 0.05 | Acme All-Rise | 11.3 | 13.7 | 8.9 | 0.8 | 2.7 | 0 | 2.4 | 10.8 | 0.05 | Acme All-Rise | 11.3 | 13.7 | 8.9 | 0.8 | 2.7 | 0 | 3.1 | 10.9 | 0.6 | Acme All-Rise | 11.3 | 13.7 | 8.9 | 0.8 | 2.7 | 0 | 3.2 | 11 | 0.5 | Acme All-Rise | 11.3 | 13.7 | 8.9 | 0.8 | 2.7 | 0 | 3.3 | 10.9 | 0.5 | Acme All-Rise | 11.3 | 13.7 | 8.9 | 0.8 | 2.7 | 0 | 3.4 | 10.1 | 0.7 | Baker's Best | 11.3 | 13.7 | 8.9 | 0.8 | 2.7 | 0 | 4.1 | 13.1 | 3.2 | Baker's Best | 11.3 | 13.7 | 8.9 | 0.8 | 2.7 | 0 | 4.2 | 13.2 | 1.2 | Baker's Best | 11.3 | 13.7 | 8.9 | 0.8 | 2.7 | 0 | 4.3 | 10.8 | 0.6 | Acme All-Rise | 11.3 | 13.7 | 8.9 | 0.8 | 2.7 | 0 | 4.4 | 10.9 | 0.4 | Acme All-Rise | 11.3 | 13.7 | 8.9 | 0.8 | 2.7 | 0 | 5.1 | 11.9 | 1.8 | Baker's Best | 11.3 | 13.7 | 8.9 | 0.8 | 2.7 | 0 | 5.2 | 13.5 | 1.7 | Baker's Best | 11.3 | 13.7 | 8.9 | 0.8 | 2.7 | 0 | 5.3 | 10.9 | 0.7 | Acme All-Rise | 11.3 | 13.7 | 8.9 | 0.8 | 2.7 | 0 | 5.4 | 11.1 | 0.5 | Acme All-Rise | 11.3 | 13.7 | 8.9 | 0.8 | 2.7 | 0 | 6.1 | 10.9 | 0.4 | Acme All-Rise | 11.3 | 13.7 | 8.9 | 0.8 | 2.7 | 0 | 6.2 | 11 | 0.4 | Acme All-Rise | 11.3 | 13.7 | 8.9 | 0.8 | 2.7 | 0 | 6.3 | 11 | 0.8 | Baker's Best | 11.3 | 13.7 | 8.9 | 0.8 | 2.7 | 0 | 6.4 | 11.2 | 1.1 | Baker's Best | 11.3 | 13.7 | 8.9 | 0.8 | 2.7 | 0 | 7.1 | 10.8 | 0.8 | Baker's Best | 11.3 | 13.7 | 8.9 | 0.8 | 2.7 | 0 | 7.2 | 11.2 | 0.7 | Baker's Best | 11.3 | 13.7 | 8.9 | 0.8 | 2.7 | 0 | 7.3 | 11.5 | 0.7 | Baker's Best | 11.3 | 13.7 | 8.9 | 0.8 | 2.7 | 0 | 7.4 | 11.6 | 1.5 | Baker's Best | 11.3 | 13.7 | 8.9 | 0.8 | 2.7 | 0 |

Xbar | 11.3 | Range Avg. | 0.81786 | STD | 0.793959 | STD | 0.62999 | 3 Sigma | 2.381876 | 3 Sigma | 1.88998 | UCL(x) | 13.68188 | UCLr | 2.70784 | LCL(x) | 8.918124 | LCLr | 0 |

Sample | Avg. Weight of Sample | Range of Sample | Flour Supplier | | | (shift#.sample#) | | | | CL | UCLx | LCLx | CL | UCLr | LCLr | 1.1 | 11.4 | 0.2 | Baker's Best | 11.5 | 14.4 | 8.7 | 1.1 | 3.1 | 0 | 1.2 | 11.2 | 0.8 | Baker's Best | 11.5 | 14.4 | 8.7 | 1.1 | 3.1 | 0 | 1.3 | 10.3 | 0.9 | Baker's Best | 11.5 | 14.4 | 8.7 | 1.1 | 3.1 | 0 | 1.4 | 11.2 | 0.8 | Baker's Best | 11.5 | 14.4 | 8.7 | 1.1 | 3.1 | 0 | 2.1 | 11.1 | 0.7 | Baker's Best | 11.5 | 14.4 | 8.7 | 1.1 | 3.1 | 0 | 2.2 | 11.9 | 0.6 | Baker's Best | 11.5 | 14.4 | 8.7 | 1.1 | 3.1 | 0 | 3.4 | 10.1 | 0.7 | Baker's Best | 11.5 | 14.4 | 8.7 | 1.1 | 3.1 | 0 | 4.1 | 13.1 | 3.2 | Baker's Best | 11.5 | 14.4 | 8.7 | 1.1 | 3.1 | 0 | 4.2 | 13.2 | 1.2 | Baker's Best | 11.5 | 14.4 | 8.7 | 1.1 | 3.1 | 0 | 5.1 | 11.9 | 1.8 | Baker's Best | 11.5 | 14.4 | 8.7 | 1.1 | 3.1 | 0 | 5.2 | 13.5 | 1.7 | Baker's Best | 11.5 | 14.4 | 8.7 | 1.1 | 3.1 | 0 | 6.3 | 11 | 0.8 | Baker's Best | 11.5 | 14.4 | 8.7 | 1.1 | 3.1 | 0 | 6.4 | 11.2 | 1.1 | Baker's Best | 11.5 | 14.4 | 8.7 | 1.1 | 3.1 | 0 | 7.1 | 10.8 | 0.8 | Baker's Best | 11.5 | 14.4 | 8.7 | 1.1 | 3.1 | 0 | 7.2 | 11.2 | 0.7 | Baker's Best | 11.5 | 14.4 | 8.7 | 1.1 | 3.1 | 0 | 7.3 | 11.5 | 0.7 | Baker's Best | 11.5 | 14.4 | 8.7 | 1.1 | 3.1 | 0 | 7.4 | 11.6 | 1.5 | Baker's Best | 11.5 | 14.4 | 8.7 | 1.1 | 3.1 | 0 | Xbar | 11.54118 | Range Avg. | 1.070588 | | | | | | | STD | 0.949381 | STD | 0.685351 | | | | | | | 3Sigma | 2.848142 | 3Sigma | 2.056053 | | | | | | | UCLx | 14.38932 | UCLr | 3.126641 | | | | | | | LCLx | 8.693035 | LCLr |

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