SCENARIO 12-10
One Criterion Used to Evaluate Employees in the Assembly

question 47

Multiple Choice

SCENARIO 12-10
One criterion used to evaluate employees in the assembly section of a large factory is the number of defective pieces per 1,000 parts produced.The quality control department wants to find out whether there is a relationship between years of experience and defect rate.Since the job is repetitious, after the initial training period any improvement due to a learning effect might be offset by a loss of motivation.A defect rate is calculated for each worker in a yearly evaluation.The results for 100 workers are given in the table below. $$\begin{array} { r r | | c c c } & & { \text { Years Since Training Period } } \\& & < 1 \text { Year } & 1 - 4 \text { Years } & 5 - 9 \text { Years } \\\hline \hline { \text { Defect Rate: } } & \text { High } & 6 & 9 & 9 \\& \text { Average } & 9 & 19 & 23 \\&\text { Low } & 7 & 8 & 10\end{array}$$
-Referring to Scenario 12-10, which test would be used to properly analyze the data in this experiment to determine whether there is a relationship between defect rate and years of experience?

• A)\(\chi\) 2 test for independence
• B)\(\chi\) 2 test for differences among more than two proportions
• C)Wilcoxon rank sum test for independent populations
• D)Kruskal-Wallis rank test

Comprehend the accounting treatment of normal and abnormal spoilage in cost accounting.

Grasp the concept of equivalent units and how they are used in process costing, including differences between weighted average and FIFO methods.

Understand the rationale behind using predetermined overhead rates in costing.

Identify the characteristics of products that dictate the selection of a specific costing system.

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The principles and rules of moral conduct and legal obligations governing individuals and organizations.

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The principles and values guiding nursing practices, focusing on dignity, respect, and rights of patients.

Hospital Cafeteria

A dining area within a hospital that provides meals and snacks to staff, patients, and visitors.