Case Study #2: Controlling Temperature The City Square Grocery and Meat Market have a large meat locker in which a constant temperature of approximately 40F should be maintained. The operations manager of the store has decided to control the temperature inside the locker. The manager had one of the employees take sample temperature readings randomly five times each day for 20 days in order to gather information for a quality control chart(s). These readings (observations) are presented in Table 1. Questions. 1. Table 1. Day Temperature, F 1 43 42 43 42 39 2 41 40 38 37 42 3 40 41 39 37 37 4 42 44 40 38 39 5 35 38 41 39 43 6 38 36 35 40 38 7 35 39 42 41 43 8 42 43 40 41 42 9 42 42 41 41 42 you 10 43 37 37 39 41 11 39 35 39 36 36 12 41 40 39 37 42 13 43 42 43 44 40 14 41 38 36 39 39 15 41 36 36 39 41 16 40 34 36 35 39 17 38 41 40 40 41 18 41 40 37 43 41 19 41 42 42 41 39 20 41 42 39 41 42 What type(s) of control chart(s) would recommend using and why? Present a brief explanation. (Hint: First, identify if temperature is a variable or attribute measure, and then identify the appropriate control chart or charts). 2. Use Excel to calculate the control limits and construct the appropriate control chart or charts in Excel. 3. By analyzing the constructed control chart(s) answer if the temperature is in control or out of control, and explain your answer. Operations Management 1