A Study of Using Kano Model to Investigate the Improvement of Quality Elements in Instant Noodle Industry-A Products

• Main Authors: Shu-Chi Liang, 梁書驥
• Other Authors: Ching-Chih Tseng
• Format: Others
• Language: zh-TW
• Published: 2009
• Online Access: http://ndltd.ncl.edu.tw/handle/57353590333522214151

碩士 === 大葉大學 === 事業經營研究所 === 97 === This study is focus on bowl instant noodle product. A product is a object of this study. With A product let me know what factor is customer’s need about bowl instant noodle product. With customer eating instant noodle and completing the questionnaires get what is customer’s voice. Using Kano model classify quality factor after we have result that what quality factor is customer’s need. After using Kano model classify quality factor combine analysis about eating and appearance of four brands instant noodles products, we can find what quality factor of instant noodle product does need to improve. In this study find two factors about eating of instant noodle product is that customer want to give priority to improving the project. One factor is that instant noodle seasoning packet contained in the size of the ingredients. The other one is that the weight of the size of instant noodles. In this study find two factors about appearance of instant noodle product is that customer want to give priority to improving the project. One factor is that instant noodle packaging contained in the marked content element. The other one is that instant noodles contained in the contents of seasoning packet richness. About factor of appearance in addition two factors that we just proposed is Indifferent Quality Element.