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ODU OPMT 303 - Chapter 9 Quality Control and Improvement Answer Key
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Chapter 09 - Quality Control and ImprovementChapter 9 Quality Control and Improvement Answer Key Multiple-Choice Questions 1. A complete system of quality control A. is defined by critical control points, inspectors, measurements, costs, and other considerations.B. involves a zero defects philosophy.C. requires a continuous scale for measurement of defects.D. must include both variable and attribute measurements.LO: 9.1Topic: Design of Quality Control SystemsDifficulty: 3 HardAACSB: Reflective thinkingBloom’s: UnderstandFeedback: The steps include identifying critical points, deciding type of measurement, amount of measurement, and who will do the inspection. Cost is always a factor.2. Sampling inspection by attributes A. means each item sampled is classified as defective or not defective based on quality standards.B. could be used together with process control and variable measurement as part of a quality control system.C. utilizes a discrete scale of measurement.D. a, b, and c.LO: 9.2Topic: Process Quality ControlDifficulty: 2 ModerateAACSB: Reflective thinkingBloom’s: UnderstandFeedback: Attribute measurement uses a discrete scale (e.g., defective or not defective) and can be used along with variables measurement in a QC system.3. Which of the following statements about process quality control is NOT true? A. Assignable cause variation is also referred as special cause variation.B. An observation outside the control limits is an example of a special cause of variation.C. Common cause variation can be eliminated from the process by removing the potential causes.D. The control limits will include 99.74% of the population under the normal probability distribution assuming that the process is in control.LO: 9.2Topic: Process Quality ControlDifficulty: 2 ModerateAACSB: Reflective thinkingBloom’s: UnderstandFeedback: No matter how perfectly a process is designed, there will be some random variability.9-1Chapter 09 - Quality Control and Improvement 4. A process control chart A. assumes that 99.74% of special cause variation will fall between upper and lower limits.B. has upper and lower control limits set at  2 standard deviations from the center line.C. separates the assignable cause of variation from the common cause of variation.D. assigns causes of variation to operator, machine, or material.LO: 9.2Topic: Process Quality ControlDifficulty: 3 HardAACSB: Reflective thinkingBloom’s: UnderstandFeedback: A control chart assumes that 99.74% of common cause variation will fall between plus/minus 3 standard deviations of the mean, but the chart does not assign causes. It does separate special cause variation from common cause variation. 5. A Pareto diagram A. shows causes and effects of quality problems.B. shows the prevalence of the various types of defects that have been found.C. is not useful when first studying a quality problem.D. has both upper and lower specification limits.LO: 9.4Topic: Continuous ImprovementDifficulty: 2 ModerateAACSB: Reflective thinkingBloom’s: UnderstandFeedback: Pareto diagrams show the more important problems by volume or occurrence (prevalence). 6. A cause-and-effect diagram A. identifies common causes of quality defects .B. is often used in conjunction with a Pareto chart.C. is also called a fishbone diagram.D. has all of the above features.LO: 9.4Topic: Continuous ImprovementDifficulty: 1 EasyAACSB: Reflective thinkingBloom’s: RememberFeedback: CE diagrams help identify causes, are often used with Pareto analysis to explore causes of the most prevalent problems, and are often called fishbone diagrams.7. Which of the following statements about process capability is accurate? A. Cpk is a better measure of process capability than Cp.B. Cp is exactly equal to Cpk when the mean is centered in the specification limits.C. Given the same process, Cpk is always less than or equal to Cp.D. All of the above are accurate.LO: 9.3Topic: Process Capability9-2Chapter 09 - Quality Control and ImprovementDifficulty: 2 ModerateAACSB: Reflective thinkingBloom’s: UnderstandFeedback: All are correct (see Section 9.6). 8. Suppose that a process is in a state of control and we have the following information for a human weights measurement study: Average weight of males in the study = 150 lbs. Average range of the male weights = 100 lbs. A2 = .577 D3 = 0 D4 = 2.115What is the upper control limit for the average (mean) chart? A. 207.7 lbsB. 92.3 lbsC. 361.5 lbsD. 175 lbsLO: 9.2Topic: Process Quality ControlDifficulty: 2 ModerateAACSB: Application of knowledgeBloom’s: ApplyFeedback: Applying the variables UCL formula for the averages chart (see Section 9.4): 150 + .577(100) = 207.7 lbs. 9. Using the information from Question 8, what is the upper control limit for the range chart? A. 57.7 lbsB. 211.5 lbsC. 317.25 lbsD. 86.55 lbsLO: 9.2Topic: Process Quality ControlDifficulty: 2 ModerateAACSB: Application of knowledgeBloom’s: ApplyFeedback: Applying the variables UCL formula for the range chart (see Section 9.4): 2.115(100) = 211.5 lbs.10. Suppose that you have taken 30 samples of 200 units each and calculated the proportion defective as p = .075. What is the upper control limit for a p-chart? A. .2192B. .0191C. .1309D. .7500LO: 9.2Topic: Process Quality ControlDifficulty: 3 HardAACSB: Application of knowledgeBloom’s: ApplyFeedback: Applying the attributes UCL formula (see Section 9.3): pbar +3 std. dev. = .075 + .0058 = .1309.9-3Chapter 09 - Quality Control and Improvement 11. Using the same data as in Question 10, what is the lower control limit for a p-chart? A. .0750B. .0191C. .0000D. .0692LO: 9.2Topic: Process Quality ControlDifficulty: 2 ModerateAACSB: Application of knowledgeBloom’s: ApplyFeedback: Applying the attributes LCL formula (see Section 9.3): pbar – 3 std. dev. = .075 - .0558 = .0191. 12. Of the four choices below, which is the earliest step in designing a quality control system? A. The amount of inspection to use.B. Who should do the inspection.C. The type of measurement to be used.D. Training workers to perform inspection of their own work.LO: 9.1Topic: Design of Quality Control SystemsDifficulty: 2 ModerateAACSB: Reflective thinkingBloom’s: UnderstandFeedback: Type of measurement is step #2, amount is #3, who is #4, and training workers would occur after deciding they will do their own inspection. 13. The appearance of a restaurant meal that is not satisfactory is an example of A. variable measurement.B. mean chart.C.


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ODU OPMT 303 - Chapter 9 Quality Control and Improvement Answer Key

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