韓國食生活文化學會誌 제33권 제2호 (p.199-205)

품질기능전개(Quality Function Deployment) 기법을 활용한 만두전문점의 유무형 외식 상품 기획

Planning of Tangible and Intangible Foodservice Product Using Systematic Quality Function Deployment (QFD) Technique of the Dumpling Restaurant
키워드 :
Dumpling restaurant,Tangible & Intangible product development,QFD

목차

Abstract
I. 서 론
II. 연구내용 및 방법
  1. 조사 대상 및 자료 수집
  2. 조사 내용
  3. 조사 분석
III. 결과 및 고찰
  1. 1차 기술적 특성 도출
  2. 2차 델파이 조사를 통한 외식 상품의 최종 기술적 특성 도출
  3. 도출된 기술적 특성과 고객의 요구간의 상관성
IV. 요약 및 결론
Conflict of Interest
References

초록

This study has utilized the Quality Function Deployment (QFD) technique in order to plan the tangible (menu) and intangible (service) product of dumpling restaurant. The engineering characteristics of tangible products were classified into product planning, purchase management, production management, and information management based on the production system of foodservice. The engineering characteristics of intangible products were also classified into physical evidence, human interaction, and pre-communication based on the service operation and delivery system. As a result of analyzing the QFD, it was found that the customer hope the hygiene factor and response factor to be improved. It is analyzed that product planning, information management, and production management should be improved first in terms of engineering characteristics considering consumer needs. In the future, by utilizing the systematic product development process that the requirements of tangible and intangible product consumers are converted to the engineering characteristics, the development of competitive product within the market will be possible, and furthermore it is expected to be useful for reducing the unnecessary time and design costs due to failure of product development.