Data Description Methods<\/p>\n
Student\u2019s Name<\/p>\n
Institution Affiliation<\/p>\n
Course Name and Code<\/p>\n
Professor\u2019s Name<\/p>\n
Date<\/p>\n
Data Description Methods<\/p>\n
Frequency Distribution for Each Bread Type<\/p>\n
White Bread<\/p>\n
White Bread Frequency<\/p>\n
351 – 450 4<\/p>\n
451 – 550 6<\/p>\n
551 – 650 3<\/p>\n
651 – 750 5<\/p>\n
751 – 850 3<\/p>\n
851 – 950 1<\/p>\n
Wheat Bread<\/p>\n
Wheat Bread Frequency<\/p>\n
351 – 400 3<\/p>\n
401 – 450 2<\/p>\n
451 – 500 5<\/p>\n
501 – 550 3<\/p>\n
551 – 600 2<\/p>\n
601 – 650 3<\/p>\n
651 – 700 3<\/p>\n
701 – 750 1<\/p>\n
Multigrain Bread<\/p>\n
Multigrain Bread Frequency<\/p>\n
291 -340 3<\/p>\n
341 – 390 2<\/p>\n
391 – 440 7<\/p>\n
441 – 490 1<\/p>\n
491 – 540 0<\/p>\n
541 – 590 5<\/p>\n
591 – 640 3<\/p>\n
641 -690 1<\/p>\n
Black Bread<\/p>\n
Black Bread Frequency<\/p>\n
250 – 289 3<\/p>\n
290 – 329 3<\/p>\n
330 – 369 6<\/p>\n
370 – 409 1<\/p>\n
410 – 449 4<\/p>\n
450 – 489 2<\/p>\n
490 – 529 2<\/p>\n
530 – 569 1<\/p>\n
Cinnamon Bread<\/p>\n
Cinnamon Bread Frequency<\/p>\n
80 – 94 1<\/p>\n
95 – 109 4<\/p>\n
110 -124 2<\/p>\n
125 – 139 4<\/p>\n
140 – 154 5<\/p>\n
155 – 169 1<\/p>\n
170 – 184 3<\/p>\n
185 – 199 0<\/p>\n
200 – 214 2<\/p>\n
Sour Doug Bread<\/p>\n
Sour Doug Bread Frequency<\/p>\n
85 – 94 3<\/p>\n
95 – 104 4<\/p>\n
105 – 114 2<\/p>\n
115 – 124 3<\/p>\n
125 – 134 0<\/p>\n
135 – 144 4<\/p>\n
145 – 154 3<\/p>\n
155 – 164 1<\/p>\n
165 – 174 0<\/p>\n
175 – 184 1<\/p>\n
185 – 194 1<\/p>\n
Light Oat Bread<\/p>\n
Light Oat Bread Frequency<\/p>\n
170 – 189 3<\/p>\n
190 – 209 1<\/p>\n
210 – 229 5<\/p>\n
230 – 249 1<\/p>\n
250 – 269 3<\/p>\n
270 – 289 1<\/p>\n
290 – 309 3<\/p>\n
310 – 329 2<\/p>\n
330 – 349 1<\/p>\n
350 – 369 2<\/p>\n
Type of Bread with the Greatest and Lowest Relative Variability<\/p>\n
Relative variance=Standard Deviation *100<\/p>\n
Mean<\/p>\n
White bread= 149.0551 *100 =24.85193<\/p>\n
599.7727<\/p>\n
Wheat Bread= 107.0237 *100=20.1776<\/p>\n
530.4091<\/p>\n
Multigrain Bread= 108.013 *100=22.9637<\/p>\n
470.3636<\/p>\n
Black Bread= 81.95101 *100=21.3642<\/p>\n
383.5909<\/p>\n
Cinnamon Bread= 33.0197 *100=23.6315<\/p>\n
139.7273<\/p>\n
Sour Dough Bread= 28.68368 *100=22.5694<\/p>\n
127.0909<\/p>\n
Light Oat Brea= 57.89526 *100=22.1281<\/p>\n
261.6364<\/p>\n
From these results, white bread has the greatest relative variability (24.85%), while wheat bread has the lowest relative variability (20.18%). <\/p>\n
How many loaves of each type of bread should be made such that demand would be met on at least 75% of the days during the year.<\/p>\n
This question asks for the 75th percentile of each type of bread. The number of loaves to be made for every type of bread as calculated using Excel percentile function formula are shown in the table below. <\/p>\n
Bread Type Number of Loaves (75th Percentile)<\/p>\n
White 703<\/p>\n
Wheat 635<\/p>\n
Multigrain 569<\/p>\n
Black 435<\/p>\n
Cinnamon 162<\/p>\n
Sour dough 147<\/p>\n
Light oat 307<\/p>\n","protected":false},"excerpt":{"rendered":"
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