Anawer 1 only FRITO-LAY'S QUALITY-CONTROLLED POTATO CHIPSFrito-Lay, the multi-billion-dollar snack food giant, produces billions of pounds of product every year at itsdozens of U.S. and Canadian plants. From the farming of potatoes-in Florida, North Carolina, andMichigan-to factory and to retail stores, the ingredients and final product of Lay's chips, for example, areinspected at least 11 times: in the field, before unloading at the plant, after washing and peeling, at thesizing station, at the fryer, after seasoning, when bagged (for weight), at carton filling, in the warehouse,and as they are placed on the store shelf by Frito-Lay personnel. Similar inspections take place for its otherfamous products, including Cheetos, Fritos, Ruffles, and Tostitos.In addition to these employee inspections, the firm uses proprietary vision systems to look for defectivepotato chips. Chips are pulled off the high-speed line and checked twice if the vision system senses themto be too brown. The company follows the very strict standards of the American Institute of Baking (AIB),standards that are much tougher than those of the U.S. Food and Drug Administration. Two unannouncedAIB site visits per year keep Frito-Lay's plants on their toes. Scores, consistently in the "excellent" range,are posted, and every employee knows exactly how the plant is doing.There are two (2) key metrics in Frito-Lay's continuous improvement quality program: (1) total customercomplaints (measured on a complaint per million bag basis) and (2) hourly or daily statistical process controlscores (for oil, moisture, se:weight). In the Florida plant, Angela McCormack, who holds engineering and MBA degrees, oversees a 15-member quality assurance staff. They watch all aspects of quality, including training employees on thefactory floor, monitoring automated processing equipment, and developing and updating statistical processcontrol (SPC) charts. The upper and lower control limits for one checkpoint, salt content in Lay's chips, are2.22% and 1.98%, respectively.and salt content, for chip thickness, for fryer temperature, and forQuestions1. Angela is now going to evaluate a new salt process delivery system and wants to know if the upperand lower control limits at three (3) standard deviations for the new system will meet the upper andlower control specifications noted earlier.The data (in percent) from the initial trial samples are:Sample 11.982.112.152.06Sample 21.992.02.081.99Sample 32.202.102.202.05Sample 42.182.012.231.98Sample 52.012.082.142.16Provide the report to Angela.2. What are the advantages and disadvantages of Frito-Lay drivers stocking their customers' shelves?3. Why is quality a critical function at Frito-Lay?

Question

Anawer 1 only FRITO-LAY'S QUALITY-CONTROLLED POTATO CHIPSFrito-Lay, the multi-billion-dollar snack food giant, produces billions of pounds of product every year at itsdozens of U.S. and Canadian plants. From the farming of potatoes-in Florida, North Carolina, andMichigan-to factory and to retail stores, the ingredients and final product of Lay's chips, for example, areinspected at least 11 times: in the field, before unloading at the plant, after washing and peeling, at thesizing station, at the fryer, after seasoning, when bagged (for weight), at carton filling, in the warehouse,and as they are placed on the store shelf by Frito-Lay personnel. Similar inspections take place for its otherfamous products, including Cheetos, Fritos, Ruffles, and Tostitos.In addition to these employee inspections, the firm uses proprietary vision systems to look for defectivepotato chips. Chips are pulled off the high-speed line and checked twice if the vision system senses themto be too brown. The company follows the very strict standards of the American Institute of Baking (AIB),standards that are much tougher than those of the U.S. Food and Drug Administration. Two unannouncedAIB site visits per year keep Frito-Lay's plants on their toes. Scores, consistently in the &#34;excellent&#34; range,are posted, and every employee knows exactly how the plant is doing.There are two (2) key metrics in Frito-Lay's continuous improvement quality program: (1) total customercomplaints (measured on a complaint per million bag basis) and (2) hourly or daily statistical process controlscores (for oil, moisture, se:weight). In the Florida plant, Angela McCormack, who holds engineering and MBA degrees, oversees a 15-member quality assurance staff. They watch all aspects of quality, including training employees on thefactory floor, monitoring automated processing equipment, and developing and updating statistical processcontrol (SPC) charts. The upper and lower control limits for one checkpoint, salt content in Lay's chips, are2.22% and 1.98%, respectively.and salt content, for chip thickness, for fryer temperature, and forQuestions1. Angela is now going to evaluate a new salt process delivery system and wants to know if the upperand lower control limits at three (3) standard deviations for the new system will meet the upper andlower control specifications noted earlier.The data (in percent) from the initial trial samples are:Sample 11.982.112.152.06Sample 21.992.02.081.99Sample 32.202.102.202.05Sample 42.182.012.231.98Sample 52.012.082.142.16Provide the report to Angela.2. What are the advantages and disadvantages of Frito-Lay drivers stocking their customers' shelves?3. Why is quality a critical function at Frito-Lay?

Accepted Answer

Given-

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