FACULTY OF TECHNICAL AND VOCATIONAL EDUCATION

INDIVIDUAL ASSIGNMENT

PRODUCT DESIGN IN WELDING | BBX10604

TASK 2 : HOUSE OF QUALITY - HOQ

SEMESTER 2 / 20202021

PROGRAMME DEGREE IN WELDING TECHNOLOGY (BBX)

NAME AHNAF FADHLUR RAHMAN BIN AWANG HANIB

MATRIC NO. CB200143

SECTION 1

LECTURER NAME TS. MOHD FAIRUZ BIN MARIAN

DATE 22/5/2021
TABLE OF CONTENT

NO. TITLE PAGES

1.0 House of quality (HOQ) 2

2.0 Introduction of Pressure cooker 3

3.0 Step of House Of Quality 4

3.1 Identify the Customer Requirements (WHATs) 4

3.2 Identify the Technical Requirements (HOWs) 4

3.3 Develop a Relationship Matrix Between WHATs & HOWs 5

3.4 Competitive Assessments 7

a) Customer Competitive Assessments 7

b) Technical Competitive Assessments 8

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1.0 House of quality (HOQ)

The house of quality translates the voice of the customer into design requirements. Every product
developed aims to fill a specific customer need. It is a process of listening to customers, translating
their desires into a written plan, prioritizing steps of execution based on what is most important to
the customer, and putting a realistic plan on paper. Many engineer and manager consider the house
of quality to be the primary chart in quality planning.

Quality Function Deployment (QFD) is a method of identifying responses to customer needs. The
primary planning tool used in QFD is the house of quality. This methodology can provide many
benefits to identify customer needs:
 Understand customers : Usually customers don’t even know what they want or need.
The quality function deployment aims to understand
customers better than they know themselves
 Use customer needs to : Without determining performance goals, there’s no way to
develop goals measure how well the product is fulfilling customer needs.
Consider performance metrics, concepts, design
characteristics, process parameters, and production
controls.
 Predict how customers will : Understanding how customers will judge your product’s
perceive a product’s value value is key throughout the entire development process.

The diagram below shows that the QFD structure can be considered as a house frame, it reproduced
with permission from James L. Brossert, Quality Function Deployment — A Practitioner’s
Approach (1991).

Diagram 1.0: House of quality

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2.0 Introduction of Pressure cooker

Pressure cooking is the process of cooking food under high pressure steam, employing water
or a water-based cooking liquid, in a sealed vessel known as a pressure cooker. Pressure
cookers have three generations as mentioned in the table below:

No. Generation Description Diagram

 old type pressure cooker, these operate with a

First weight-modified or "jiggler" valve, which
1. releases pressure during operations
generation
 With mechanical timer.
 There is no delayed cooking capability. Diagram 2.0: First
generation

 Pressure cooker was operate with a spring-

loaded valve that is often hidden from view in
a proprietary mechanism.
Second
2.  With digital controller.
generation
 Delayed cooking becomes possible and the
controller shows a countdown timer when
Diagram 2.1: Second
working pressure is reached.
generation
 Comes with an electric pressure cooker, these
include an electric heat source that is
automatically regulated to maintain the
operating pressure and also include a spring-
Third
3. loaded valve.
generation
 With smart programming, which includes pre-
set cooking times and settings based on
heating intensity, temperature, pressure and Diagram 2.2: Third
duration. generation

Table 2.0: Type of generation for pressure cooker

Benefit of pressure cooking Limitation of pressure cooking

 Foods retains more nutrients and tastier.
 Saves energy.
 Saves time in preparing meals.
 Less cleaning is required.
 Can also be used to preserve food.
 It takes time to learn how to use one.
 It requires timing.
 It is easy to overcook items.

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3.0 Step of House Of Quality (HOQ)
3.1 Identify the Customer Requirements (WHATs)
This list is often referred as the WHATs that a customer needs or expects in a particular
product. These customer needs are the first floor, of the house of quality.

Figure 3.0: Customer requirement

Problem Statement
A product design team that manufactures pressure-cooker wants to advance their product
to meet customer needs. Begin the process of developing a design that will be found in a
family kitchen by listing the customer’s needs or WHAT the customer needs in a pressure
cooker.
Two primary customer requirements might be aesthetics and performance. Secondary
customer requirements under aesthetics might be nice finish and alarm when finish
cooking. Secondary customer requirements under performance might be user friendly,
durable, safe to cook and cook fast. These primary and secondary customer requirements
are shown in Figure 3.0.

3.2 Identify the Technical Requirements (HOWs)

These technical descriptors called second floor, of the house of quality. Each engineering
characteristic must directly affect a customer perception and be expressed in measurable
terms.

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 Figure 3.1: Technical requirement

Problem Statement
Continue the development process of designing a pressure cooker by listing the technical
descriptors or HOW the company will design a pressure cooker.

Two primary technical descriptors might be material selection and manufacturing process.
Pressure cookers are typically made of aluminum or stainless steel. Secondary technical
descriptors under material selection might be stainless steel and aluminum. According to
customer requirement, a pressure cooker must have a good strength to use in long time,
good thermal conductivity and fit nicely in shape and size. Therefore, secondary technical
descriptors under manufacturing process might be thermal conductivity, strength, shape
and size. These primary and secondary technical descriptors are shown in Figure 3.1.

3.3 Develop a Relationship Matrix Between WHATs & HOWs

The relationship matrix is used to define graphically the degree of influence between each
technical descriptor (HOW’s) and each customer requirement (WHAT’s). It is common to
use symbols to represent the degree of relationship between the customer requirements and
technical descriptors. For example:

A star represents a strong relationship. +5 =

A circle represents a medium relationship. +3 = ●

The triangle represents a weak relationship. +1 =

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 Figure 3.2: Relationship Matrix between WHATs & HOWs

Problem Statement
Continue the development process of designing a pressure cooker by adding the
relationship matrix to the house of quality.

The relationship matrix is constructed by assigning symbols and numbers to represent the
degree of influence between each technical descriptor and each customer requirement. For
explanation, the relationship between the customer requirement of nice finish and the
technical descriptor of stainless steel would be strong (+5) because its finish looks shiny
and new for years than aluminum. While, the relationship between the customer
requirement of durable and the technical descriptor of aluminum would be weak (+1)
because aluminum is less durable than stainless steel and unsuitable for the dishwasher.
The relationship matrix for designing a pressure cooker is shown in Figure 3.2.

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3.4 Competitive Assessments
The competitive assessments are a pair of weighted tables about how competitive products
compare with current products. The competitive assessment tables are separated into two
categories, customer assessment and technical assessment, as shown in Figures 3.3 and 3.4.
a) Customer Competitive Assessments:
The customer competitive assessment forming a block of columns related to each
customer requirement in the house of quality on the right side of the relationship matrix.
Customer competitive assessment is a good method to determine whether the customer
requirements have been met and identify areas that need to be focused in the next
design.

Figure 3.3: Customer competitive assessment

Problem statement
Continue the development process of designing a pressure cooker by adding the
customer competitive assessment to the house of quality.

Customer competitive ratings are constructed by providing ratings for each customer
requirement from 1 (worst) to 5 (best) for new pressure cooker designs and current
pressure cookers of major competitors A’s and B’s. The customer competitive
assessment for designing a pressure cooker is shown in Figure 3.3 above.
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b) Technical Competitive Assessments:
The technical competitive assessment forming a block of columns related to each
technical descriptions in the house of quality on the below side of the relationship
matrix.

Figure 3.4: Technical competitive assessment

Problem statement
Continue the development process of designing a pressure cooker by adding the technical
competitive assessment to the house of quality.

The technical competitive ratings are constructed by providing ratings for each customer
requirement from 1 (worst) to 5 (best) for new pressure cooker designs and current
pressure cookers of major competitors A’s and B’s. The technical competitive assessment
for designing a pressure cooker is shown in Figure 3.4 above.