Question 1: Customers of Dough Boy Ltd. have specified that pizza crusts they order should be 28-32 centimeters in diameter. Sample data recently collected indicate that Dough Boy's crusts average 30 centimeters in diameter, with a standard deviation of 1.1 centimeters. Is Dough Boy's pizza crust production system capable of meeting its customers' requirements? If not, what options does Dough Boy have to rectify this situation?
Question 2: Design specifications for a bottled product are that it should contain 350-363 milliliters. Sample data indicate that the bottles contain an average of 355 milliliters, with a standard deviation of 2 milliliters. Is the filling operation capable of meeting the design specifications? Why or why not?