The Analysis Of Non- Conforming Bread (A Case Study Of High Taste Bakery, Aba)

ABSTRACT

 The percentage of loss that may arise from not monitoring what happens during production or not managing it can destroy a firm. Since the major essence of establishing a business is maximizing profit, analyzing the defective items gotten and managing it do a lot to keeping the business in good shape. This research models the quarterly produce of defective bread that was produced in High Taste bakery, Aha using the Box-Jenkins approach in modeling a time series data. In achieving this, the ACF and PACF plot was used to obtain a model(ARIMA 1,2,1) for the time series data and the ACF and PACF plot of residual for the ARIMA model showed no cut offs and this justifies that the model is good for the data