House of Quality

Chocolate

Group:06

EPGP-14D-108 - Vasantha Arjun Kalaga

 _
+ + Quality Function
+ +
_
Deployment (QFD)
_ _ +
+ _

Proportion of choc

Sweetness Quiotie
Requirements

Type of Chocolate
Baking Tempara
Technical

Preservatives
Baking Time

Batch Size
Targets

Thickness
Shape
Customer Correlations:

Size
Priority
O ↑ ↓ ↑ ↑ O ↓ ↑ ↓ O + Strong Positive

Soft 5 • 1.1 + + Positive

_
Customer Requirements

+ Strong Negative

Competitive Evaluation
Customer Assessment/
Fresh 9 ●● •
_
Bitter Sweet 4 ● - Negative
Not Burned 7 ● +
Large Size 3 • 1.2 -
Moderate Price 5 • ● -
Lots of Chocolate 2 ● 2.3 -
Relationships:
●● Strongest= 10
Colour 8 ●● +
● Strong= 7
Shape 6 ●● • +
• Fair= 4
Thickness 4 -
Importance Rating Weak= 1
Σ(Priority X Relationship)
- + + - - - + + + -
Technical Assessment
There might be various kinds of Interrelationships between theses parameters.
Technical features and voice of the tone may have many inter related relations.

  Technical Features Result

  Baking Temp  
Voice of the Customer    

Softness Inversely We need more softness ,

proportional lesser the baking time

  Technical Features Result

  Proportion of Choc  
Voice of the Customer    
Directly We need more bitter
Bitter Sweet sweetness , Increase the
proportional amount of chocolate.

As a suggestion the packaging should also be included in technical features to

better address the voice of customer. A good or attractive packaging also
helps to create an image in the mind of customers.
The End