Technical Assessment $$ EMG $254$ Value Analysis $/$ Engineering

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QUALITY FUNCTION DEPLOYMENT $($QFD$)$ Product: The Pizza

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Pizza Hut would like to improve the quality of the pizza they produce and sell. Pizza Hut created a QFD team and has acquired the following information

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A$.$ The customers identified the main features that they desire in a pizza and rated them accordingly:

Rating $1(\%)$

Rating $2(\%)$

Rating $3(\%)$

Rating $4(\%)$

Rating $5(\%)$

Good taste

$25$

$21$

$18$

$21$

$18$

Low price

$14$

$11$

$11$

$12$

$15$

Low fats and healthy

$21$

$18$

$25$

$14$

$25$

Appetizing appearance

$11$

$14$

$14$

$11$

$7$

Fresh and Hot delivery

$18$

$25$

$11$

$24$

$21$

Good texture

$11$

$11$

$21$

$18$

$14$

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B$.$ The Pizza Hut manager identified these Pizza features which he thinks can meet customers$$ requirements:

$$ Delicious and Fresh toppings $($sausages$,$ meat, bread slices etc.$)$

$$ Appropriate weight, size, shape, and thickness

$$ Low fatty ingredients $($less cheese and$/$or yeast$)$

$$ Optional ingredients for taste and texture

$$ Pizza Color

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C$.$ Pizza Hut compared features of competing products of other companies, Pizza House and Pizza Club, and are rated as follows:

Pizza House

$($Php $750)$

Pizza Club

$($Php $650)$

Good taste

G

F

Low price

P

P

G $=$ Good

Low fats and healthy

G

G

F $=$ Fair

Appetizing appearance

F

F

P $=$ Poor

Fresh and Hot delivery

G

G

Good texture

G

F

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Questions:

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$1.$ Construct a House of Quality to determine prioritized customer and technical requirements.

$2.$ Compute the Consumer Value and Value Index of each component, if cost breakdown $($in $\%)$ are:

Delicious and Fresh toppings $($sausages$,$ meat, bread slices etc.$)$

$10\%$

Appropriate weight, size, shape, and thickness

$15\%$

Low fatty ingredients $($less cheese and$/$or yeast$)$

$40\%$

Optional ingredients for taste and texture

$20\%$

Pizza Color

$15\%$

$3.$ Discuss the result of your QFD analysis.