6 SIGAM

Question 1 

 

The following chart represents your sandwich prep time IMR control charts set of your sandwich process. You are the Lead Green Belt of a Quality Assurance Team that will report the findings to the management. Interpret the charts for Ms. Nguyen, your district manager.

Question 2

 

Use the following data decide if the outcome of an operation depends on the process used

 

Condition Process A Process B Process C Process D Process E
No improvement 13 5 8 21 43
Partial improvement (less than goal) 18 10 36 56 29
Met improvement goal 16 16 35 51 10

 

Solution

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Question 3 (

 

Gabriel is working on a project to address the root cause of defective sub-assemblies.  It has been brought to Gabriel’s attention that a higher percentage of defectives are produced in the third shift. Gabriel collected the following data to check the validity of the above claim:

Test at 5% significance level to determine if the proportion of defectives is the same for all three shifts

 

 

 

TYPE First Shift Second Shift Third Shift
Defectives 43 56 68
Non-Defectives 965 878 781

 

Solution

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Question 4

 

The customer expectation when phoning a customer service line is that the average amount of time from completion of dialing until they hear the message indicating the time in queue is equal to 55.0 seconds (less than a minute was the response from customers surveyed, so the standard was established at 10% less than a minute).

You decide to randomly sample at 20 times from 11:30am until 9:30pm on 2 days to determine what the actual average is.  The actual data was as follows:

54.1, 53.3, 56.1, 55.7, 54.0, 54.1, 54.5, 57.1, 55.2, 53.8,54.1, 54.1, 56.1, 55.0, 55.9, 56.0 ,54.9, 54.3, 53.9, 55.0

What is a 95% confidence interval for the true mean call completion time?

What is the 95% confidence interval on the standard deviation

Solution

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Question 5

The following data represent the value of a certain quality characteristic of interest during a  LSS improvement project. Using your knowledge in SPC as Green Belt, please interpret the data and statistically state your case for Ms. Nguyen your district Manager

 

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Date Stage Project Metric
1 4/13/2015 Baseline 85
2 4/20/2015 Baseline 78
3 4/27/2015 Baseline 86
4 5/4/2015 Baseline 81
5 5/11/2015 Baseline 82
6 5/18/2015 Baseline 88
7 5/25/2015 Baseline 83
8 6/1/2015 Baseline 86
9 6/8/2015 Baseline 85
10 6/15/2015 Baseline 88
11 6/22/2015 Baseline 82
12 6/29/2015 Baseline 78
13 7/6/2015 During Project 81
14 7/13/2015 During Project 85
15 7/20/2015 During Project 83
16 7/27/2015 During Project 88
17 8/3/2015 During Project 86
18 8/10/2015 During Project 89
19 8/17/2015 During Project 87
20 8/24/2015 During Project 85
21 8/31/2015 During Project 90
22 9/7/2015 During Project 89
23 9/14/2015 During Project 92
24 9/21/2015 During Project 90
25 9/28/2015 During Project 93
26 10/5/2015 During Project 89
27 10/12/2015 Post Project 94
28 10/19/2015 Post Project 97
29 10/26/2015 Post Project 96
30 11/2/2015 Post Project 91
31 11/9/2015 Post Project 97
32 11/16/2015 Post Project 98
33 11/23/2015 Post Project 99
34 11/30/2015 Post Project 94
35 12/7/2015 Post Project 95
36 12/14/2015 Post Project 97
37 12/21/2015 Post Project 97
38 12/28/2015 Post Project 96
39 1/4/2016 Post Project 97

 

Solution

 

 

 

 

 

 

Question 6

 

The operational data at a pizza processing facility in upstate New York are as follows:

 

One workday = 8 hours

Lunch time =30 min

Break (twice per shift) = 15 min each

Number of shifts = 2

Days per week = 5

Demand = 300 units per week

Total waiting time per unit = 75 min per unit

Delay from other activities = 30 min per unit

Compute the following:

  1. Takt time
  2. Pitch time
  3. Cycle Time
  4. Lead Time

Solution

 

 

 

 

 

 

 

 

 

 

 

Last Updated on February 11, 2019 by EssayPro