Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Planning of Tangible and Intangible Foodservice Product Using Systematic Quality Function Deployment (QFD) Technique of the Dumpling Restaurant

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

  • Oh, Ji Eun (College of Science & Industry Convergence, Ewha Womans University) ;
  • Cho, Mi Sook (Department of Nutritional Science and Food Management, Ewha Womans University)
  • 오지은 (이화여자대학교 신산업융합대학) ;
  • 조미숙 (이화여자대학교 식품영양학과)
  • Received : 2018.03.13
  • Accepted : 2018.04.24
  • Published : 2018.04.30
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Abstract

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.

Keywords

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