1. The management of a caf wants to be confident that their coffee temperature is consistent through various circumstances such as long pick-up time, added milk, etc. To do so, they decided to undertake a statistical process control initiative to determine the consistency of temperature of different types of coffee. Ten random latt samples were selected every hour during a seven-hour shift, and the temperature of each cup of coffee was recorded. The following data was collected; the temperature is measured in degrees Celsius. (20 marks)

Sample 1	Sample 2	Sample 3	Sample 4	Sample 5	Sample 6	Sample 7
116	103	116	106	124	98	125
114	101	119	109	104	93	124
109	117	117	117	106	96	116
124	125	122	124	125	93	103
124	108	120	119	114	98	117
116	106	114	104	116	93	101
109	103	109	104	109	98	120
124	104	119	114	108	98	104
111	120	108	112	111	100	119
119	103	109	122	103	100	114

a. Calculate the upper control limit (UCL) and the lower control limit (LCL) for the R-chart and the X-chart.

b. Draw the control chart.

c. Is the coffee temperature consistent? Explain.