# Data Description Methods: Japolli Bakery

Subject: Case Studies 3 979 5 min Master

To develop a frequency distribution, the data on each type of bread was distinguished from the others. Then, the maximum and minimum values for each type of bread were found – they were the minimal and maximal limits of the given variation (Japolli Bakery, 2021). Each Variation Range was divided into similar intervals. The result of this procedure is in tables of Excel file. In addition, the histograms were plotted for the frequency distribution of each bread type.

Table 1: White Bread Frequency Distribution

 limit Frequency 300-399 2 9% 400-499 4 18% 500-599 7 32% 600-699 2 9% 700-799 4 18% 800-899 3 14% Total 22 100%

Table 2: Wheat Bread Frequency Distribution

 limit Frequency 350-429 3 14% 430-509 9 41% 510-589 3 14% 590-669 4 18% 670-749 3 14% Total 22 100

Table 3: Multigrain Bread Frequency Distribution

 limit Frequency 299-358 4 18% 359-418 7 32% 419-478 2 9% 479-538 0 0% 539-598 5 23% 599-658 4 18% Total 22 100%

Table 4: Black Bread Frequency Distribution

 limit Frequency 200-269 2 9% 270-339 4 18% 340-409 7 32% 410-479 6 27% 480-549 3 14% Total 22 100%

Table 5: Cinnamon Raisin Bread Frequency Distribution

 limit Frequency 80-105 4 18% 106-131 5 23% 132-157 7 32% 158-183 4 18% 184-209 2 9% Total 22 100%

Table 6: Sour Dough French Bread Frequency Distribution

 limit Frequency 88-107 7 32% 108-127 5 23% 128-147 4 18% 148-167 4 18% 168-187 1 5% 188-207 1 5% Total 22 100%

Table 7: Light Oat Bread Frequency Distribution

 limit Frequency 170-209 4 18% 210-249 6 27% 250-289 4 18% 290-329 5 23% 330-369 3 14% Total 22 100%

## Relative Variability

Then, relative variability was counted for each bread type in the given dataset. To find relative variation, the standard deviance of each bread type’s data was divided by the average value of the same data and multiplied by 100%. The results are presented in the following table 8.

Table 8: Bread Types Relative Variability

 Day of Week White Wheat Multigrain Black Cinnamon Raisin Sour Dough French Light Oat Friday 436 456 417 311 95 96 224 Saturday 653 571 557 416 129 140 224 Sunday 496 490 403 351 114 108 228 Monday 786 611 570 473 165 148 304 Tuesday 547 474 424 365 144 104 256 Wednesday 513 443 380 317 100 92 180 Thursday 817 669 622 518 181 152 308 Friday 375 390 299 256 124 88 172 Saturday 700 678 564 463 173 136 248 Sunday 597 502 457 383 140 144 312 Monday 536 530 42 360 135 112 356 Thuesday 875 703 605 549 201 188 356 Wednesday 421 433 336 312 100 104 224 Thursday 667 576 541 438 152 144 304 Friday 506 461 406 342 135 116 264 Saturday 470 352 377 266 84 92 172 Sunday 748 643 599 425 153 148 316 Monday 376 367 310 279 128 104 208 Tuesday 704 646 586 426 174 160 264 Wednesday 591 504 408 349 140 120 276 Thursday 564 497 415 348 107 120 212 Friday 817 673 644 492 200 180 348 Average 599,772 530,409 452,818 383,591 139,727 127,091 261,636 Standard Deviation 149,055 107,024 141,410 81,951 33,020 28,684 57,895 Relative Variability 25% 20% 31% 21% 24% 23% 22%

The comparative table revealed that Multigrain bread showed the highest relative variability (31%), while Wheat bread showed the lowest relative variability (20%).

## Production Plan

The given dataset contains information on demand for 3 weeks and 1 day (22 days). As the demand should be met on at least 75% of the days of the year, the number of loaves should be calculated for at least 273,75 days. Thus, 274 weeks multiplied by 7 days 9 (1918 days overall) and by the average demand. The result is presented in the table below.

Table 9: Demand on Bread Types

 Day of Week White Wheat Multigrain Black Cinnamon Raisin Sour Dough French Light Oat Friday 436 456 417 311 95 96 224 Saturday 653 571 557 416 129 140 224 Sunday 496 490 403 351 114 108 228 Monday 786 611 570 473 165 148 304 Tuesday 547 474 424 365 144 104 256 Wednesday 513 443 380 317 100 92 180 Thursday 817 669 622 518 181 152 308 Friday 375 390 299 256 124 88 172 Saturday 700 678 564 463 173 136 248 Sunday 597 502 457 383 140 144 312 Monday 536 530 42 360 135 112 356 Thuesday 875 703 605 549 201 188 356 Wednesday 421 433 336 312 100 104 224 Thursday 667 576 541 438 152 144 304 Friday 506 461 406 342 135 116 264 Saturday 470 352 377 266 84 92 172 Sunday 748 643 599 425 153 148 316 Monday 376 367 310 279 128 104 208 Tuesday 704 646 586 426 174 160 264 Wednesday 591 504 408 349 140 120 276 Thursday 564 497 415 348 107 120 212 Friday 817 673 644 492 200 180 348 Average 599,7727 530,4091 452,81818 383,5909 139,7272727 127,0909091 261,6364 Annual 1150364 1017325 868505,27 735727,4 267996,9091 243760,3636 501818,5

Therefore, the production of loaves should be annually at least 1,150,364 loaves for White bread, 1,018 loaves for Wheat bread, 868,506 for Multigrain bread, 735,728 for Black bread, 267,997 for Cinnamon Raisin bread, 243,761 for Sour Dough French bread and 501,819 for Light Oat bread. These amounts would allow the demand to be met on at least 75% of the year’s days.

## Reference

Japolli Bakery daily demand data, Sample. (2021).