Description
Application of statistical process control on the number of defective loaves of bread
Abstract
This project focused on the application of statistical quality control in the production of bread. The objective of the study is to determine whether the production of bread is out of control. Using control chart for the attribute (np-chart) in monitory the quality of Lims Bread. The data collected were secondary data and it was collected by transcription from record method from 1st to 30th of April 2017. The upper control limit (UCL), central limit (CL) and lower control limit (LCL) are 4.4, 1.17 and 0 respectively. it was discovered that the production process of bread by Lims Ice Hospitality Okenya is under control.
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