Data Description Methods
Student’s Name
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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