Data Description Methods

Student’s Name

Institution Affiliation

Course Name and Code

Professor’s Name

Date

Data Description Methods

Frequency Distribution for Each Bread Type

White Bread

White Bread Frequency

351 – 450 4

451 – 550 6

551 – 650 3

651 – 750 5

751 – 850 3

851 – 950 1

Wheat Bread

Wheat Bread Frequency

351 – 400 3

401 – 450 2

451 – 500 5

501 – 550 3

551 – 600 2

601 – 650 3

651 – 700 3

701 – 750 1

Multigrain Bread

Multigrain Bread Frequency

291 -340 3

341 – 390 2

391 – 440 7

441 – 490 1

491 – 540 0

541 – 590 5

591 – 640 3

641 -690 1

Black Bread

Black Bread Frequency

250 – 289 3

290 – 329 3

330 – 369 6

370 – 409 1

410 – 449 4

450 – 489 2

490 – 529 2

530 – 569 1

Cinnamon Bread

Cinnamon Bread Frequency

80 – 94 1

95 – 109 4

110 -124 2

125 – 139 4

140 – 154 5

155 – 169 1

170 – 184 3

185 – 199 0

200 – 214 2

Sour Doug Bread

Sour Doug Bread Frequency

85 – 94 3

95 – 104 4

105 – 114 2

115 – 124 3

125 – 134 0

135 – 144 4

145 – 154 3

155 – 164 1

165 – 174 0

175 – 184 1

185 – 194 1

Light Oat Bread

Light Oat Bread Frequency

170 – 189 3

190 – 209 1

210 – 229 5

230 – 249 1

250 – 269 3

270 – 289 1

290 – 309 3

310 – 329 2

330 – 349 1

350 – 369 2

Type of Bread with the Greatest and Lowest Relative Variability

Relative variance=Standard Deviation *100

Mean

White bread= 149.0551 *100 =24.85193

599.7727

Wheat Bread= 107.0237 *100=20.1776

530.4091

Multigrain Bread= 108.013 *100=22.9637

470.3636

Black Bread= 81.95101 *100=21.3642

383.5909

Cinnamon Bread= 33.0197 *100=23.6315

139.7273

Sour Dough Bread= 28.68368 *100=22.5694

127.0909

Light Oat Brea= 57.89526 *100=22.1281

261.6364

From these results, white bread has the greatest relative variability (24.85%), while wheat bread has the lowest relative variability (20.18%).

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.

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.

Bread Type Number of Loaves (75th Percentile)

White 703

Wheat 635

Multigrain 569

Black 435

Cinnamon 162

Sour dough 147

Light oat 307