Descriptive statistics were used to determine the reasons for food wastage.
Authors
Saroj Koul, Professor, Jindal Global Business School, O.P. Jindal Global University, Sonipat, Haryana, India.
Hima Gupta, Indira Institute of Management, Pune
Summary
House of Quality’ is a conceptual tool for mapping attributes from one phase of the design process to the next. It helps to understand the role of different entities, the general flow and the type of information within the design process.
However, there is a drawback with the potential to affect decisions earlier in the design process so that later failures of the product are unlikely to be traced. We discuss these limitations and explore its effect empirically as tested on food consumption at a residential school. Relevant data (primary and secondary) allows for both a qualitative and quantitative analysis.
Several quality parameters which affect food consumption are identified for developing the ‘House of Quality’ through which the main factors leading to the deterioration of quality standard are identified.
Descriptive statistics were used to determine the reasons for food wastage. Regression Analysis was used to see the effect of the Food Waste Reduction Practice (FWRP) model developed on the overall result at a residential school Mess in India.
Published in: AIMS International Journal of Management
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