Scenario: You are interviewing the manager of a restaurant.

Answer the following questions:

1. Identify how SPC tools (statistical process control) can be applied in the restaurant to improve order preperation time.
2. Using the measurable factor that impacts quality (waiting for food), respond to the following:
   • What are areas of waste in that factor that can be improved?
   • What would be acceptable upper and lower control limits?
     • Use a sample size and times to compute UCL and LCL.
   • What could potential outliers be and how could they have occurred?