Week Eight - Back to the Pasta

Problem Background

Your Plant Manager at We Make Pasta has received notification from Chef Molly, one of your major corporate customers, that she is unhappy with the consistency of the pasta received and at the same time realizes that her current specification requirements are too tight.

She has decided to change tolerance requirements for the pasta based on the final end use.

For example pasta that would be baked with a tomato sauce would now have a dimensional tolerance of x.xx+/- 0.05 inches, while pasta used in dishes that have minimal sauces, such as her famous Pasta and Broccoli, would have a tolerance of x.xx+/- 0.01 inches.

Assignment

Your Plant Manager has assigned your team to designate the appropriate control chart or technique for both tolerance bands. The basis of the decision will focus on the total cost (inspection time, calculation time, training time for the operator), capability of the process, and suitability for controlling the process.

Your group will evaluate the techniques by co-currently testing all three new methods with supplied pasta samples.

Assessment / Deliverables

Post a summary to the Discussion Board of your findings for the activity and attach a cover letter with supportive graphics or calculations supporting your choice of chart