Situation A bakery supplies rolls and other baked products to a fast-food chain in all of its stores, in a wide geographic region. Products are continuously made and quickly loaded on delivery trucks so the product is fresh when it arrives at the stores. Each restaurant receives deliveries several times a week. Making rolls involves mixing the ingredients, shaping the rolls, letting them rise and baking them. The baked rolls are sliced and then packaged. By the time the next batch of dough is mixed and shaped into rolls, the dough temperature must meet a strict specification of 77°F, ± 1 degree for most products. Available Data Temperatures are recorded for every batch of dough, and values for 25 consecutive batches of dough are recorded in the table, “Dough Temperatures.” Questions 1. Is the dough temperature for this process predictable over the limited time span of these data? 2. Using these data what would you predict the dough temperature to be in the future? 3. How would you describe the appearance of the process behavior chart? 4. What problem exists with data that have this type of appearance on a process behavior chart?
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