1. When using past data, I have found that the proportion of items rejected by quality control personnel is about 3%. We normally make 5000 items per day. For a p chart, what are the upper and lower control limits?
A. 0.294 to 0.306
B. 0.0228 to 0.0372
C. 0.0299 to 0.0300
2. A restaurant monitors its customer's complaints. Here are the percent of customers with the following complaints:
With this information, what should be the first target for improvement?
A. High prices
B. Preparing food correctly
C. Slow service