Data Description Methods: Japolli Bakery

Subject: Case Studies
Pages: 3
Words: 979
Reading time:
5 min
Study level: 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.

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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%
White Bread Frequency Distribution Histogram
Figure 1: White Bread Frequency Distribution Histogram

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
Wheat Bread Frequency Distribution Histogram
Figure 2: Wheat Bread Frequency Distribution Histogram

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%
Multigrain Bread Frequency Distribution Histogram
Figure 3: Multigrain Bread Frequency Distribution Histogram

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%
Black Bread Frequency Distribution Histogram
Figure 4: Black Bread Frequency Distribution Histogram

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%
Cinnamon Raisin Bread Frequency Distribution Histogram
Figure 5: Cinnamon Raisin Bread Frequency Distribution Histogram

Table 6: Sour Dough French Bread Frequency Distribution

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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%
Sour Dough French Bread Frequency Distribution Histogram
Figure 6: Sour Dough French Bread Frequency Distribution Histogram

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%
Light Oat Bread Frequency Distribution Histogram
Figure 7: Light Oat Bread Frequency Distribution Histogram

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.

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Reference

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