2011-1_SQC_term_project__3(FINAL)

소개글

품질관련 수업에서 A+받은 영어로 된 자료입니다.

목차

Define of Problem
SWOT,3C
V.O.C
K.C.I
C.C.R
C.T.Q

Measure of Data
Confirm goal factor
Current level
Cpk level

Data Analysis
Potential factors
Data Analysis
Selection of critical factor

Process
Improvement
Finding Improvement
Applying Improvement
Verifying result

본문내용

Step 3 : Analysis for Customer’s Needs
Survey Sheet
How do you feel about the opening hours?
ⓐVery Good ⓑGood ⓒSo so ⓓBad ⓔTerrible

How do you feel about the internal layout?
ⓐVery Good ⓑGood ⓒSo so ⓓBad ⓔTerrible

How do you feel about the service quality?
ⓐVery Good ⓑGood ⓒSo so ⓓBad ⓔTerrible

How do you feel about the taste of food?
ⓐVery Good ⓑGood ⓒSo so ⓓBad ⓔTerrible

Please write down your requirements.

Step 3 : Analysis for Customer’s Needs
Voice
Of
Customers
Food taste is bad.

Opening hours are short.

Waiting time is long.

No announcement of nutrition components

Layout is inefficient

Key
Customer
Issues
Taste

Usability

Waiting

Nutrition table

Layout

참고 자료

없음