KOREASCHOLAR

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.

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

• 오지은(이화여자대학교 신산업융합대학, College of Science & Industry Convergence, Ewha Womans University) | Ji Eun Oh
• 조미숙(이화여자대학교 식품영양학과, Department of Nutritional Science and Food Management, Ewha Womans University) | Mi Sook Cho Corresponding author