Chef Taylor of Le Rve Ptisserie has just secured a large order of croissants from a regional grocery store. The grocery store wants to sell the croissants in one-pound (454g) boxes of 5 croissants. Chef Taylor's croissants usually weight about 90g, so they think that their current croissant recipe will work well. However, the grocery store will only pay wholesale prices, so Chef Taylor has to figure out how to make many croissants while keeping costs down. They don't want to make croissants that are too heavy, and they don't want to run afoul of packaging laws and make croissants that are too light. To this end, Chef Taylor has decided to implement statistical process control both before and after baking the croissants. After laying out the dough and butter for each croissant, Chef Taylor will sample and weigh some of the unbaked croissants. Then after baking they will sample and weigh some of the baked croissants as well. Note that in the baking process, each croissant loses about 1015% of its pre-baked weight. The samples from the first day of baking are in the Excel file "BU375 A1 Le Reve data.xlsx" Q1) Chef Taylor can fit 8 croissants on a baking sheet, so they sampled 8 croissants at a time before baking. Use the data from the first sheet of the Excel file to create a sample mean chart and a sample range chart for the weight of the unbaked croissants. (use the A2 method) a) Prepare the two graphs in Excel or draw them on lined/graph paper. Include the graphs in your report. b) Is the dough preparation process under control? Q2) Because each pack of croissants destined for the grocery store only holds 5 croissants, Chef Taylor decided to only sample 5 baked croissants at time. Use the data from the second sheet of the Excel file to create a sample mean chart and a sample range chart for the weight of the baked croissants. (use the A2 method) a) Prepare the two graphs in Excel or draw them on lined/graph paper. Include the graphs in your report. b) Is the process that makes baked croissants under control