Using the QFD Technical to improve Service Quality in Vegetarian Foods Industry

Shun-Hsing Chen () and Chen-Kuo Pai ()

International Journal of Academic Research in Business and Social Sciences, 2014, vol. 4, issue 2, 162-168

Abstract: As the quality of product/service requirements of people dining rising. Because of the economic recession, the food and beverage industry is facing a strong competition. Only by understanding the true needs of consumers can their requirements are satisfied. For this reason, this study to use Quality Function Deployment (QFD) understanding the true needs of consumers, and explore a the best options to enhance service quality in order to help enhance the vegetarian industry service quality. In this study, the Taipei Spring Vegetarian Restaurant consumers empirical object. First, through literature and interviews with experts to develop a consumer questionnaire with experts and scholars questionnaire, followed by the two-stage survey analysis through SPSS, Import QFD empirical analysis. The results show that the important degree of top five items: reliability and safety of the food source, ingredients quality, health and safety of the restaurant, warm service attitude of staff, and comfortable dining environment. To improve the quality of service before four items: business philosophy, product quality, service quality, culinary and specialty.

Keywords: Service quality; Quality Function Deployment (QFD); House of Quality (search for similar items in EconPapers)
Date: 2014
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Persistent link: https://EconPapers.repec.org/RePEc:hur:ijarbs:v:4:y:2014:i:2:p:162-168

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