d States)6:Sample 1 2 312345STE SOT23710111213Observations of Service Time (mir)514152.011.62 1.54 1.38 1.75 2.50 1.321.25 1.96 1.55 1.66 1.381.85 1.01 0.953.10 1.18 1.251.79 1.661.941.45 1.09 2.111.950.76 1.34 2.12 1.45 1.031.501.331.620.88 2.50 1.071.55 1.411.951.14 1.861.022.78 1.561.872.03 0.79 1.140.94 1.53 1.711.151.31 1.051.67 1.852.03 1.121.501.361.12 1.672.051.420.95 1.733.21 4.161.75 2.873.761.671.65 1.78 2.63 1.05 1.21 2.092.36 3.55 1.92 1.45 3.64 2.301.07 0.96 1.13 2.05 0.91 1.66your controlConstructacontrolcharttomonitortheserviceatthedrive-throughwindow.Determineifchart can be implemented on a continuing basis or if additional observations need to becollected. Explain whythe chart you developed can' or cannot be used. Also discuss what otherstatistical process control charts might be used by Dave's Burgers in its overall qualitymanagement program.IE29°C Partly cloud FontStates)ParagraphStylesDave's BurgersDave's Burgers is a fast-food restaurant franchise in Georgia, South Carolina, and NorthCarolina. Recently Dave's Burgers has followed the lead of larger franchise restaurants likeBurger King, McDonald's, and Wendy's and constructed drive-through windows at all itslocations. However, instead of making Dave's Burgers more competitive, the drive-throughwindows have been a source of continual problems, and it has lost market share to its largercompetitors in almost all locations. To identify and correct the problems top management hasselected three of its restaurants (one in each state) as test sites and has implemented a TQMprogram at each of them. A quality team made up of employees, managers, and qualityspecialists from company headquarters, at the Charlotte, North Carolina, test restaurant usingtraditional TQM methods like Pareto charts, check sheets, fishbone diagrams, and processflowcharts.havedeterminedthattheprimaryproblemisslow.erraticserviceatthedrive-throughwindow. Studies showed that from the time a customer arrived at the window to the time theorder is received averages 2.6 minutes. To be competitive management believes service timeshould be reduced to at least 2.0 minutes and ideally 1.5 minutes.The Charlotte Dave's Burgersfranchiseimplementedanumberofproductionprocesschangestoimproveservicetime at thedrive-through window. It provided all employees with moretrainingacross all restaurant functions, improved the headset system, improved the equipment layout,developed clearer signs for customers, streamlined the menu, and initiated even-dollar (taxinclusive) pricing to speed the payment process. Most importantlythe restaurant installed large,visible electronic timers that showed how long a customer was at the window. This not onlyallowed the quality team to measure service speed but also provided employees with a constantreminder that a customer was waiting.

Average service time is observed as 2.6 minutes per customer at the drive-through window which…

Answered: Constructacontrolcharttomonitortheservi…

Practical Management Science

6th Edition

ISBN:9781337406659

Author:WINSTON, Wayne L.

Publisher:WINSTON, Wayne L.

Chapter2: Introduction To Spreadsheet Modeling

Section: Chapter Questions

Problem 20P: Julie James is opening a lemonade stand. She believes the fixed cost per week of running the stand...

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