Bell post 1 is my initial post and i need you to respond to the two post underneath my post one and leave a short reflection post, so that should be 3 post.

Bell Post 1,

The average consumer has several available fast food options to select from, bringing competition to my local food joint. The local joint must determine the key factors that drive the customer’s perception of food value and quality to remain competitive. QFD can enhance customer satisfaction by employing a structured procedure to define the needs and wants of the consumers and transform the requirements into particular process plans and product designs to make food products that satisfy those (Farokhnia & Beheshtinia, 2019). Effective communication is crucial while implementing the QFD tool, and this entails communicating customer needs to operational departments of the organizations, including manufacturing, marketing, design, and sales areas.

The cost of quality (COQ) is a methodology that permits businesses to determine the degree at which it uses resources in the process of preventing low quality. QFD relates to COQ in that if it is implanted effectively, it prevents the wasting of valuable resources and time on developing non-value added functions and features. One of the quality costs that are related to this situation is the prevention cost which is created to reduce low quality. In our company, this cost can be reduced by QFD in the training workers and cooks to make products according to the customer requirements promoting satisfaction. The workers do not have to try various options while introducing new products to bring customer satisfaction but will make products according to their specific requirements. This will lower the prevention cost for the company.

Reference

Farokhnia, M., & Beheshtinia, M. A. (2019). A three-dimensional house: extending quality function deployment in two organizations. Management Decision.

Gerald,
Isn’t it amazing what the right kind of training can do? You identified the issue well, organizations usually don’t consider (as much as they should) customer requirements and instead put out a product that they think people should like. Think is the operative word – do they do any kind of surveys even if they’re aftermarket? Do they ever ask? My guess is you do get feedback from time to time but that only allows a reactive approach instead of a proactive approach.

You are right on target with prevention costs as well as other intangibles, if they can get closer to the target the first time it would be much better for everybody. Thoughts?

Gerald,

It is so interesting how many different organizations can use QFD. Food quality should be important to all consumers. When a company has to waste food due to not preparing it correctly, that can affect the profit over time. This can also affect return business and the reputation. Does your company send out customer surveys to get feedback?

Laurie