(Quality) Consider the following potential quality problems:
• Wine that is served in a restaurant sometimes is served too warm, while at other times it is served too cold.
• A surgeon in a hospital follows the hygiene procedures in place on most days, but not all days.
• A passenger traveling with an airline might be seated at a seat with a defective audio system.
• An underwriter in a bank might sometimes accidentally approve loans to consumers that are not creditworthy.
For each of these potential problems:
a. What type of data would you collect?
b. What type of control charts would you use?