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FST
Project
Name _________________________
Hour _________
In the immediate world of fast food restaurants, ice cream chains, and coffee shops there is a very big problem. All of these services depend on a high level of quality control to make money. Each item sold is carefully measured so that products are not accidentally or casually given away. For example, an ice cream store can lose as much as $5,000 in a summer by adding a small, extra portion of a scoop to the ice cream that goes on a cone or into a sundae.
Our school cafeteria serves French fries or some other kind of fast food during lunch. We are going to study the variations in servings and ultimately, their implications for the fast food industry. This should help you to understand how a standard serving can be developed. It will also help you to understand how much variation in weight or quantity can be found in our school lunches.
Obtain a serving of French fries. Count how many French fries are in your serving. Enter this value in L1.
Weigh your serving of French fries. Enter this value in L2.
Measure the length, in centimeters to the nearest tenth of a centimeter, of 5 of your french fries. Please try to pick the fries in as random of a way as you can. Enter these five values in L3.
Weigh the same 5 fries from part 3 in grams to the nearest 10th of a gram. Enter these weights in L4.
Log into Navigator on your calculator and wait for Mr. Lehman to collect the data and send the class results back to you.
Calculate the mean, median, mode, 5 number summary and standard deviation of the number of fries in each serving along with the weights and the lengths of the french fries.
Make a histogram of our data sets using appropriate scales.
Test to see if there are any outliers in our data sets. If so, identify which values are outliers.
Draw box plots of our data sets, identifying the outliers on the box plots.
Remove the outliers and recalculate the mean and standard deviation.
Most restaurants understand that there is going to be some variation in the size of their servings. They will usually accept that the servings should be within two (2) standard deviations of the mean. Identify how many servings are within this range.
How many of the lengths and weights are outside the two (2) standard deviation range.
Write a letter to Aurora Anstett (the new Director of Food Services for Holt Public Schools) summarizing and explaining your results. Be sure to explain and define any terms you use. Give examples of how you did the calculations, including showing and explain the formulas. Also please type and double-space your paper. If you do not have access to a computer, please see me before the paper is due and I will try to arrange for you to use a school computer. This paper is due on Monday, February 16. I give full credit earned to papers handed in before 3:00 pm on the due date. If you are going to be absent on that day, be sure to hand it in prior the due date. If you are unexpectedly absent on the due date, send it in with a friend, have your parents drop it off in my mailbox or fax it to me. The school fax number is ### - ####
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