Resolving food wastage using ‘house of quality': Experiment at a residential school in India

Koul, Saroj and Gupta, Hima (2019) Resolving food wastage using ‘house of quality': Experiment at a residential school in India. AIMS International Journal of Management, 13 (3). pp. 159-173. ISSN 1939-7011

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House of Quality’ is a conceptual tool for mapping attributes from one phase of the design process to the next. It helps to understand the role of different entities, the general flow and the type of information within the design process. However, there is a drawback with the potential to affect decisions earlier in the design process so that later failures of the product are unlikely to be traced. We discuss these limitations and explore its effect empirically as tested on food consumption at a residential school. Relevant data (primary and secondary) allows for both a qualitative and quantitative analysis. Several quality parameters which affect food consumption are identified for developing the ‘House of Quality’ through which the main factors leading to the deterioration of quality standard are identified. Descriptive statistics were used to determine the reasons for food wastage. Regression Analysis was used to see the effect of the Food Waste Reduction Practice (FWRP) model developed on the overall result at a residential school Mess in India.

Item Type: Article
Keywords: Quality function deployment (QFD) | ‘House of quality’ (HOQ) | Voice of customer (VOC) | Customer needs | Product Development | Food wastage | Performance measures | Survey
Subjects: Social Sciences and humanities > Business, Management and Accounting > General Management
JGU School/Centre: Jindal Global Business School
Depositing User: Mr. Syed Anas
Date Deposited: 16 Mar 2022 11:54
Last Modified: 16 Mar 2022 11:54
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