ECONOMIC QUALITY CONTROL OF PRODUCT 



385 



poration is interested, therefore, in detecting and finding assignable 

 causes of variation in the returns of stale bread provided that by so 

 doing he may reduce to a minimum the loss arising in this way. 



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 5 10 15 20 25 30 35 40 



WEEKS 



Fig. 13 — Results showing how control effects a reduction in the cost of rejections. 



Some time ago it became possible to secure the weekly record of 

 return of stale bread for ten different bakeries operating in a certain 

 metropolitan district. These observed results are shown graphically 

 in Fig. 13. At once we see that there is a definite lack of control on the 



