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https://www.coursehero.com/file/118337981/BBB-SPC-Student-file-1xlsx/

Bama Burger Buggy is a local food truck company. They currently have multiple trucks serving meals in the local area. Bama Burger Buggy also has a central storage and kitchen facility that preps everything for the day. Inventory is held at the central storage facility and administrative duties are done there.

Bama Burger prides themselves on fresh, homemade products. Everything they sell is handmade in their central kitchen facility.

Bama Burger keeps centralized records of all sales and inventory and bases their reorder point on a preset inventory level. The current inventory policy for hamburger patties is to place an order for 750 patties to be made when the inventory levels get below 200 units.

Project description

Bama Burger has noticed a issue with their hamburgers. The prescribed cooking process is based on the gross weight of the hamburger patty. Because of this issue Bama Burger has been taking samples of each production order that is placed. They are randomly sampling 15 hamburgers from each order.

Management has established an average weight for each patty of 15.25 oz. They have also set upper and lower control limits of 15.75 oz and 14.50 oz.

They have also established an average range of 2.50 oz with upper and lower control limits of 4.00 oz and 1.00 oz

Deliverables

Bama Burger has provided daily sales, inventory and order sample data.

They have asked you to review the data, create an X-bar and R chart using their set control limits and provided data. (Hint: Use a scatter plot to graph your samples. To mark your Upper and Lower Control Limits and to show your center, "Insert" "Shapes" and draw the appropriate line.) Further assistance for making and moving charts can be found at the attached links:

Moving a chart

Making a chart

If their process is out of control (as they assume it is) they have also asked for an Ishikawa (or Cause & Effect) diagram with your assumptions of possible causes. They would like at least 2 possible causes for each of the 4 areas (Manpower, Material, Machinery and Methods)

Finally, they have asked for a short paragraph or two with your observation of the data (Is the process in or out of control? What do you see happening in the data? What is the story the data is telling?) and a brief recommendation to address possible corrections (either a paragraph or bullet points for recommendations).

Assignment

Download the "BBB - SPC Student file" from Blackboard to your computer. Rename the file "Your Last Name, First initial-BBB SPC" before you submit your completed assignment. Please keep it as an Excel file. Other spreadsheet file types will not be accepted.

Do not change the names on the tabs.

"Documentation" Sheet- Type your name in Cell B3 as the Author. Type the date in B4.

"Sales and Order Data" Sheet- You may manipulate the data as you see fit on this page. Each column holds information you may find helpful in your analysis. The following is a data dictionary for the listed information:

"Date" - Date of the transaction

"Day" - Day of the week (Monday - Sunday)

"Open" - Bama Burger Buggy is not open 7 days per week. 1 = "Yes, we are open.", 0 = "Closed"

"Burgers" & "Cheese Burgers" - Units sold that day

"Total Burgers On Hand" - A running inventory count of burger patties available in inventory. Units are subtracted from the On Hand count when sold and added to the On Hand count when a production Order is placed.

"Order Placed" - Number of units requested to replenish On Hand inventory

"Sample #" - Recorded sample of randomly chosen item. In this example it is the recorded weight of each item sampled.

"Output" Sheet -

Post your SPC Charts in the "Graphs" box posed from Row 1 - Row 36

Fill out 2 possible issues for each area (Manpower, Machinery, Material and Methods) in the text boxes on the Cause & Effect Diagram. Text boxes are located at P52-P62.

Give your Observation and Recommendation in the text box located on Row 39 - Row 44.