I. Benevento Foods: When the Rubber hits the Dough

As you answer these questions, make sure you are thinking about what you've learne two chapters and apply those learnings!

What are the quality management shortcomings, if any, at Benevento Foods?

Where would you set the target for the automatic filler weight to ensure that your process was capable of meeting the lower weight spec of $20\mathrm{.}0kg,$ so you almost never shipped a bag that was underweight?

When foreign contamination gets into the bags of flour, the weights of the bags will show additional variation, as this would represent an external cause. If you were the operating manager, what instructions would you give the operators in terms of when they should suspect foreign contamination exists, based on the weight readings?

The case doesn't provide enough information to figure out the exact cause of the quality issue. If you worked at Benevento, how could you go about determining what the root cause of the "rubber in the dough" incident actually was? How can Benevento begin to address the "rubber in the dough" incident and ensure it never happens again? What would be your specific recommended actions?

If you were running Operations for Benevento, what KPI's would you put in place to manage the overall operation? Identify each of the KPIs you suggest as either "Result