You MUST show all work! Numbers not supported by work will receive zero credit, even if the answers are correct! Elton Zwilling is the owner of a successful Burger Corral (BC) franchise. At BCs everywhere, burgers are made six at a time and held under heating lamps until sold. When all six of one batch are sold, another batch of six is produced and kept under the lamps. Recently, an inspector from BC's corporate headquarters reviewed Elton's operations. He said that Elton was having trouble consistently maintaining burger temperatures. The inspector threatened to revoke Elton's franchise if he doesn't alleviate the problem. Elton believes he is doing a good job in this area, and to prove it he has gathered the following temperature data.  The average has been calculated, and it is the eighth column (the first column has the tray numbers).

Tray          Temperature of Burgers                    Average 

1          164    167    173    172    168    173        170  

2          169    173    173    177    175    174        174    

3          166    162    159    163    169    168        165    

4          171    174    171    173    174    175        173    

5          172    169    168    171    172    171        171    

6          164    165    166    170    169    174        168

7          172    157    187    170    173    173        172

Use appropriate quality management tools to determine the correct response.

Use three sigma control limits as stated in Exhibit 6.13 in the text. Calculate the UCL/LCL for the x-bar and range charts. Construct both charts and plot the sample information. You can use Excel to calculate the charts or draw them manually. Is the process under control? What is your recommendation? Show your work.