House of Quality (HOQ) is a conceptual tool for mapping attributes from one phase of the design process to the next. It is a valuable instrument in helping understand the role of different entities, the general flow, and the type of information within the design process. However, there is a major drawback with the potential to affect ecisions earlier in the design process so that later failures of the product are unlikely to be traced. With an effort to discuss these limitations and explore its effect empirically as tested at one of the residential university where students want to find taste in all the food, they consume on campus. Relevant data (primary and secondary) allows for both a qualitative and quantitative analysis. Various quality parameters which are responsible for fluctuation in the food consumption trends are identified for developing the HOQ through which the main factors leading to the deterioration of quality standard have been identified.