| Summary: | 碩士 === 樹德科技大學 === 應用設計研究所 === 97 === In this study, the designing of tableware and kitchenware was taken as the example and a designing procedure with customers’ requirements as the most important consideration—“requirements design”—was put forward. At the stage of market investigation, the Quality Function Deployment (QFD) was adopted to convert customers’ requirements into product design parameters, and the matrix of the House of Quality was deployed so as to introduce directly customers’ requirements into the product development procedure. Then, the Failure Mode and Effect Analysis (FMEA) was used to detect potential failure modes so as to take appropriate preventing and improving measures and ensure product quality. After this step, the Kano Two Dimensional Quality Mode was used to group customers’ requirements based on their attributes, so as to help make product design strategies and improve customer satisfaction. At the stage of concept design, the Theory of Inventive Problem Solving (TRIZ) was introduced to review design concepts systematically, highlight product design features, and grasp design variables, so as to make the product meet the tendencies of the times. At the stage of design selecting, the Grounded Theory and the Fuzzy Comprehensive Judgment were used to construct an objective evaluating system, which would lead to quantitative results, so that the influence of subjective judgment were minimized and decision accuracy and real benefits were improved.
Study results show: (1) Tendencies in tableware and kitchenware over the recent years include interesting design, combining different materials, oriental style, modular design, minimalism, natural appearance, innovative functions and new materials (stainless steel and ceramics); (2) Based on customers’ requirements, eight major perspectives and thirty customer requirements were established, among which “safe material” and “easy to be cleaned and maintained” are the factors most valued by customers. Then, FMEA was used to detect potential failure modes, and problems were assessed and corrections were made. Next, RPN values from FMEA were converted into weight values, which were included into the matrix of the House of Quality for calculation. As a result, the ranks of six design parameters were changed. After this step, Kano was introduced to group customer requirements based on their attributes, finding that “safe material” is a necessary requirement and “easy to be cleaned and maintained” is one-dimensional requirement. (3) By combining results of market investigation and TRIZ innovative ideas, temperature sensing series, induction series and interesting series were put forward, and each series contained three designs; (4) On the basis of the market end, the standards for evaluating intelligent tableware and kitchenware were established. Next, the Fuzzy Comprehensive Evaluation was used to sort these designs so as to select the design best meeting requirements of customers.
In this study, we took the design of tableware and kitchenware as the example, and established the design procedure and evaluating framework, hoping to establish a product design procedure based on requirements design. In this kind of design, customer requirements constitute the basis of product market analysis, customer market investigation, introduction of innovative ideas, market decision-making and analysis, and design selecting, so that customer requirements can be effectively converted into product design. Requirements design can remedy the deficiency of the use of single method or theory, make the product meet customer requirements and accepted by customers, and help design personnel grasp consuming behavior. Therefore, requirements design can create a new product development and design procedure for enterprises, increasing enterprises’ competitiveness and improving people’s living quality.
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