品質機能展開於砧板設計之應用

Quality Function Deployment Applied to the Design of Cutting Board.

賴沛伶(Pei-ling Lai)

指導教授 ： 林登立

朝陽科技大學/設計學院/工業設計系碩士班/碩士(2011年)

摘要

近幾年來，廚具產品走向精緻及多樣化設計。但由於產品生命期縮短、消費者需求多變等因素，開發廠商往往過於縮短開發週期，因而忽略消費者真正使用需求，而導致產品無法確實符合使用者期待。 本研究以品質機能展開法(Quality Function Deployment，QFD)作為研究架構主軸，分析砧板產品於消費者使用之要求與需要，決定相關技術及工程規範。本研究藉由資訊蒐集、使用者訪談後，經QFD方法轉換運算得出，需求品質重要度、品質企劃設定及技術目標值等項目。藉由QFD方法系統展開產品開發項目，定義出以使用者需求為中心的產品。
本研究選定產品與實驗對照產品分析結果顯示，使用者在需求品質方面較為滿意之項目為「好清洗」、「重量輕」、「好拿」、「食材不易滾落」；另外品質要素方面較為滿意為「材料」、「表面」、「尺寸」、「造型」、「握口舒適性」等項目。
於設計規範之技術大綱將以「材料」、「造型」、「色系」、「尺寸」、「表面」、「圖案」、「硬度」、「吊孔」、「止滑墊」、「握口舒適性」、「止滑顆粒」、「導流槽」等品質要素為技術目標。

關鍵字

品質機能展開 ； 砧板 ； 設計規範

並列摘要

In past decades, the kitchen tools design towards to exquisite and variety. However, due to shortened product life, diversity customer demand and other reasons, most of manufactures are often too shorten the developing cycle, cause ignoring the real demands of consumer, which led to the product are unable to meet user expectations.
In this study, Quality Function Deployment (QFD) has been used as a research methodology for cutting board product development. The method has been use for identifying the customer demands and needs, converting to related technical specifications and engineering factors. The cutting board product, which defined by customer demands and needs, has been deployed by QFD methodology in this research. The importance of quality, quality strategy setting and technical target value has been calculated by QFD method after collecting the market information and organizing the voice of customer.
Comparing the target product and controlling experiment, users are more satisfied in terms of quality requirements of the product as following four items, “easy clean”, “light weight”, “easy to handle” and “ingredients is not easy falling”. In quality control items, “material”, “surface”, “size”, “design” and “ergonomics of the handle” indicating more important to user.
The calculating result indicates following quality control items, “material”, “design”, “color”, “size”, “surface”, “pattern”, “hardness”, “hang hole”, “anti-skid pad”, “ergonomics of the handle”, “anti-skid grain” and the “well around perimeter”, should be set as technical control items in design rule for product developing.

並列關鍵字

Cutting Board ； Quality Function Deployment ； Design guidelines

參考文獻

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