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

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  • Shun-Hsing Chen
  • Chen-Kuo Pai

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.

Suggested Citation

  • Shun-Hsing Chen & Chen-Kuo Pai, 2014. "Using the QFD Technical to improve Service Quality in Vegetarian Foods Industry," International Journal of Academic Research in Business and Social Sciences, Human Resource Management Academic Research Society, International Journal of Academic Research in Business and Social Sciences, vol. 4(2), pages 162-168, February.
    • Handle: RePEc:hur:ijarbs:v:4:y:2014:i:2:p:162-168
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