Advertisement

Product Design in Food Industry - A McDonald’s Case

  • Polly Dugmore
  • Yi WangEmail author
Conference paper
Part of the Lecture Notes in Electrical Engineering book series (LNEE, volume 484)

Abstract

McDonald’s is a well-established fast food chain globally however, this has resulted in numerous problems being faced. The decision-making problem being discussed in this report is that of food product design. An issue arose when customers began to question the meat quality of the chicken nuggets and burgers served by the chain. Consumers discovered that the meat being used was not 100% chicken breast and incorporated some less desirable cuts of meat. Overall, this fell as a food product design decision making problem by McDonald’s as they chose to use cheaper meat. Literature regarding the theory behind food product design will be evaluated and analysed in order to deduce quality function deployment (QFD) as a potential solution to the problem faced by McDonald’s. The QFD method will be scrutinised and both benefits and drawbacks of the concept discussed in order to demonstrate the value that this chosen solution could provide.

Keywords

Food industry Quality function deployment Product design Business decision 

References

  1. 1.
    Awati, K.: On the limitations of scoring method for risk analysis. Available at: Reich, Y. and Paz, A., 2008. Managing product quality, risk, and resources through resource quality function deployment. J. Eng. Des. 19(3), 249–267 (2009)Google Scholar
  2. 2.
    Etemad-Sajadi, R., Rizzuto, D.: The antecedents of consumer satisfaction and loyalty in fast food industry: a cross-national comparison between Chinese and Swiss consumers. Int. J. Qual. Reliab. Manag. 30(7), 780–798 (2013)CrossRefGoogle Scholar
  3. 3.
    Mattsson, J.: Food product development: a consumer- led text analytic approach to generate preference structures. Br. Food J. 109(3), 246–259 (2007)CrossRefGoogle Scholar
  4. 4.
    Costa, A., Dekker, M., Jongen, W.: An overview of means-end theory: potential application in consumer-oriented food product design. Trends Food Sci. Technol. 15(7–8), 403–415 (2004)CrossRefGoogle Scholar
  5. 5.
    Schifferestein, H.: Employing consumer research for creating new and engaging food experiences in a changing world. Curr. Opin. Food Sci. 2, 27–32 (2015)CrossRefGoogle Scholar
  6. 6.
    Bogue, J., Sorenson, D.: Managing customer knowledge during the concept development stage of the new food product development process. J. Int. Food Agribus. Mark. 21(2–3), 149–165 (2007)Google Scholar
  7. 7.
    Ryynanen, T., Hakatie, A.: We must have the wrong consumers - a case study on new food product development failure. Br. Food J. 116(4), 707–722 (2014)CrossRefGoogle Scholar
  8. 8.
    Garcia, M., Carlos, P., Felipe, I., Briz, J., Morais, F., Navarro, M.: Quality function deployment: can improve innovation efficiency in the food industry? Int. Eur. Forum Syst. Dyn. Innov. Food Netw. 15(7), 23–31 (2007)Google Scholar
  9. 9.
    Rudolph, M.: The food product development process. Br. Food J. 97(3), 3–11 (1995)CrossRefGoogle Scholar
  10. 10.
    Ortega, A., Garcia, M., Santos, V.: Effectuation-causation: what happens in new product development? Manag. Decis. 55(8), 1717–1735 (2017)CrossRefGoogle Scholar
  11. 11.
    Kumar, A., Jiju, A., Tej, S.: Integrating quality function deployment and benchmarking to achieve greater profitability. Benchmarking Int. J. 13(3), 290–310 (2006)CrossRefGoogle Scholar
  12. 12.
    Cohen: Quality Function Deployment: How to Make QFD Work for You. Addison – Wesley, Reading (1995)Google Scholar
  13. 13.
    Baran, Z., Yildiz, M.S.: Quality function deployment and application on a fast food restaurant. Int. J. Bus. Soc. Sci. 6(9), 122–131 (2015)Google Scholar
  14. 14.
    Ozgener, S.: Quality function deployment: a teamwork approach. Total Qual. Manag. Bus. Excel. 14(9), 969–978 (2003)CrossRefGoogle Scholar
  15. 15.
    Benner, M., Geerts, R., Linnemann, A., Jongen, W., Folstar, P., Cnossen, H.: A chain information model for structured knowledge management: towards effective and efficient food product improvement. Trends Food Sci. Technol. 14(11), 469–477 (2003)CrossRefGoogle Scholar
  16. 16.
    Guinta, L., Praizler, N.: The QFD Book: The Team Approach to Solving Problems and Satisfying Customers Through Quality Function Deployment. Amacom, New York (1993)Google Scholar
  17. 17.
    Park, S., Ham, S., Lee, M.: How to improve the promotion of Korean beef barbecue, bulgogi, for international customers. An application of quality function deployment. Appetite 59(2), 324–332 (2012)CrossRefGoogle Scholar
  18. 18.
    Chan, L., Wu, M.: Quality function deployment: a literature review. Eur. J. Oper. Res. 143(3), 463–497 (2002)zbMATHCrossRefGoogle Scholar
  19. 19.
    Cristiano, J., Liker, J., White, C.: Customer- driven product development through quality function deployment in the U.S and Japan. J. Prod. Innov. Manag. 17(4), 286–308 (2003)CrossRefGoogle Scholar
  20. 20.
    Pelsmaeker, S., Gellynck, Z., Delbaere, C., Declercq, N., Dewettinck, K.: Consumer-driven product development and improvement combined with sensory analysis: a case-study for European filled chocolates. Food Qual. Prefer. 41, 20–29 (2015)CrossRefGoogle Scholar
  21. 21.
    Elias, A., Nieta, G., Jesus, A., Marcos, G., Cendon, A., Limas, J.: A new device for dosing additives in the food industry using quality function deployment. J. Food Process. Eng. 37(4), 387–395 (2014)CrossRefGoogle Scholar
  22. 22.
    Lev, B., Shin, W.: Quality function deployment: integrating customer requirements into production design. Interfaces 22(4), 117–118 (1992)CrossRefGoogle Scholar
  23. 23.
    Lu, M.: House of quality in a minute- quality function deployment. TQM Mag. 19(4), 379 (2006)CrossRefGoogle Scholar
  24. 24.
    Cardoso, J., Filho, N., Miguel, P.: Application of quality function deployment for the development of an organic product. Food Qual. Prefer. 40(A), 180–190 (2015)CrossRefGoogle Scholar
  25. 25.
    Kaulio, M.: Customer, consumer and user involvement in product development: a framework and a review of selected methods. Total Qual. Manag. 9(1), 141–149 (1998)CrossRefGoogle Scholar
  26. 26.
    Jeong, M., Oh, H.: Quality function deployment: an extended framework for service quality and customer satisfaction in the hospitality industry. Hosp. Manag. 17(4), 375–390 (1998)CrossRefGoogle Scholar
  27. 27.
    Killen, C., Walker, M., Hunt, R.: Strategic planning using QFD. Int. J. Qual. Reliab. Manag. 22(1), 17–29 (2005)CrossRefGoogle Scholar

Copyright information

© Springer Nature Singapore Pte Ltd. 2019

Authors and Affiliations

  1. 1.The School of BusinessPlymouth UniversityPlymouthUK

Personalised recommendations