Running head: INDIVIDUAL SPC ASSIGNMENT

Individual SPC Assignment

Amanda Bryant
Siena Heights University

SPC ASSIGNMENT

2
Individual SPC Assignment

Question 1 Data:
A drive-in restaurant is running a new promotion, the "Route 44," named after an interstate that
runs through their primary market area. The drink is promoted as 44 ounces of pure carbonated
pleasure but the regional manager, being somewhat of a quality expert, wants to make sure that
the company's drink process can deliver 44 ounces. He decides statistical quality control is the
best way to monitor their process.
For ten consecutive days he purchases five Route 44 drinks from franchise locations on his way
to headquarters and turns them over to the testing lab for volume analysis. The data appear in the
table, all amounts are in fluid ounces as measured by the testing lab.
Sample

Drink 1

Drink 2

Drink 3

Drink 4

Drink 5

43.51

41.47

42.15

48.15

47.14

47.94

47.90

49.72

48.68

41.71

42.05

44.65

47.37

41.43

48.32

41.72

47.94

46.68

43.13

40.62

46.98

48.39

41.30

46.52

43.44

40.83

42.44

48.94

46.74

41.83

48.76

41.65

46.41

44.73

48.41

49.53

46.18

49.65

40.11

47.08

43.42

41.16

46.53

48.23

47.63

SPC ASSIGNMENT

10

46.56

41.10

41.04

40.56

43.06

Since the regional manager is somewhat of a quality expert, he needs your help in formulating a
control chart that will monitor the process performance to target. Develop the appropriate
metrics:
Sample Mean (X-Bar)

Grand Mean (X Double-Bar)

Sample

X-Bar

Sample

X-Bar

44.48

44.48

47.19

47.19

44.76

44.76

44.02

44.02

45.33

45.33

44.16

44.16

45.99

45.99

46.51

46.51

45.39

45.39

10

42.46

10

42.46

X Double Bar = 45.03

Sample Range (R)
Sampl
e

6.68

8.01

6.89

7.32

7.09

8.11

7.11

SPC ASSIGNMENT

9.54

7.07

10

Average Range (R-Bar)

Sampl
e

6.68

8.01

6.89

7.32

7.09

8.11

7.11

9.54

7.07

10

R Bar = 7.38

SPC ASSIGNMENT

Calculate Upper and Lower Control Limits

Upper Control Limit for X-Bar

Chart

Lower Control Limit for X-Bar

Chart

UCLx = X Double- Bar + (A2 X RBar) =

LCLx = X Double-Bar (A2 X RBar) =

UCLx = 45.03+ (.58 X 7.38) =

LCLx = 45.03 (.58 X 7.38) =

UCLx = 45.03 + 4.28

LCLx = 45.03 4.28

UCLx = 49.31

LCLx = 40.75

Upper Control Limits for R Chart

Lower Control Limit for R Chart

UCLr = D4 X R-Bar =

LCLr = D3 X R Bar

UCLr = 2.11 X 7.38 =

LCLr = 0 X 7.33

UCLr = 15.57

LCLr = 0

Is the process in control? Explain.

SPC ASSIGNMENT

X-Bar Chart
60

55

50

49.24

45

44.99
40.74

40

35

10

R Chart
18
16

15.46

14
12
10
8

7.33

5.52

4
2
0

10

According to the X Bar chart above, the process is behaving normally and is in control. X
Double Bar, Lower Control Limits, and Upper Control Limits can be utilized as
benchmarks in the future.

SPC ASSIGNMENT

As for the R Chart, there is no suspicious behavior. The control limits can be utilized,
because they represent normal behavior. As the restaurant collects new data, these control
limits can be utilized to make sure everything remains normal. According to the graphs
the process can provide acceptable quality consistently.

Question 2:

The process engineers have designed our drink process with an upper tolerance of 46
ounces and a lower tolerance of 42 ounces. I wonder what our process capability really
is? I've been reading about Six Sigma, it would be fantastic if we could add that to our
already fantastic slogan regarding this new beverage!"

Calculate the Cp:

Cp = upper spec. lower spec.

-------------------------------

6
Cp =

46 oz 42 oz

---------------------

6 (7.38/2.33)

Cp =

-------

19.02 =

.21

SPC ASSIGNMENT

Calculate the Cpk:

Cpk = minimum USL X Double Bar

----------------------------,

X Double Bar- LSL

--------------------------

Cpk = minimum 46 - 45.00

45.00 42

----------------,

---------------

3 (7.38/2.33)

3 (7.38/2.33)

Cpk = minimum 1.00

-------,

-------

9.51

9.51

Cpk = minimum .11, .32

Cpk = .11

The Cp and Cpk values indicate that the process is not capable. The values do not meet
customer tolerance.

Quick Question

What can the beverage company do to bring the product into process capability with
customer specifications?

Remove variation