Customers of Dough Boy Ltd. Have specified that pizza crusts they order should be 28-32 centimetres in diameter. Sample data recently collected indicate that Dough Boy’s crusts average 30 centimetres in diameter, with standard deviation of 1.1 centimetres. Is Dough Boy’s pizza crust production system capable of meeting its customer’s requirements? If not, what options does Dough Boy have to rectify this situation?