1. Lean and Mean (L&M), a weight-reduction company, is considering entering the frozen-dinner market with a line of pricey, nutritious, low-calorie frozen dinners. Market research has shown that consumers want low-fat, low-cholesterol, low-calorie dinners that are good for you. They also want the dinners to taste good, fill them up, and contain both meat and vegetables, and dessert. In addition, the dinners should be reasonably priced, easy and fast to prepare, and come in a variety of entrees. Assume that the most expensive product will most closely resemble L&Ms new offering. L&M has constructed a house of quality as sh0wn below. Help the company to find its competitive niche. What product design characteristics would you recommend for L&M? Why

DO 1 . Relationships Strong positive + Medium positive Medium negative Strong negative Nutrition Nutrition Ease Taste O Importance Fat content - Cholesterol content - No. of calories - Sodium content +Vitamin content - Preparation time - Lines of instruction - Price + Size of portions + Variety O + Meativeg. ratio +Dessert portion Customer Perceptions 1 2 3 4 5 B XA B AX 8 6 no Good for y 6 o BX BA 5 + 100 BX 9 ON B 4 Satisfying BXA 3 + + BY 5 10 BAX B Customer Requirements Low In fat Low in cholesterol Low in calories Good for you Tastes good Contains both meat and veg. Comes with dessert Filling Reasonably priced Easy to prepare Fast to prepare Large variety Units of measure A's dinner B's dinner Our dinner (X) Technical difficulty Importance Estimated cost Targets 8 Convenient ON AB AX + + B 6 Objective measures 5 = Best 1 - Worst 8 mg no mg 0 S min no. oz nodoz 11 29 375 435 39 3.75 74 12 15 6/3 1 16 38 450 440 24 3.60 B 5 116 5/22 1429 400 430 27 4.007 5 12 10/21 3 452 2 1 2 7 2 2 9 8 8 33 8 84 45 3 2 7 7 7 7 7 6 7 6 8 5 6 5 10 25350430304.00 7 5 11 156/31 8 DO 1 . Relationships Strong positive + Medium positive Medium negative Strong negative Nutrition Nutrition Ease Taste O Importance Fat content - Cholesterol content - No. of calories - Sodium content +Vitamin content - Preparation time - Lines of instruction - Price + Size of portions + Variety O + Meativeg. ratio +Dessert portion Customer Perceptions 1 2 3 4 5 B XA B AX 8 6 no Good for y 6 o BX BA 5 + 100 BX 9 ON B 4 Satisfying BXA 3 + + BY 5 10 BAX B Customer Requirements Low In fat Low in cholesterol Low in calories Good for you Tastes good Contains both meat and veg. Comes with dessert Filling Reasonably priced Easy to prepare Fast to prepare Large variety Units of measure A's dinner B's dinner Our dinner (X) Technical difficulty Importance Estimated cost Targets 8 Convenient ON AB AX + + B 6 Objective measures 5 = Best 1 - Worst 8 mg no mg 0 S min no. oz nodoz 11 29 375 435 39 3.75 74 12 15 6/3 1 16 38 450 440 24 3.60 B 5 116 5/22 1429 400 430 27 4.007 5 12 10/21 3 452 2 1 2 7 2 2 9 8 8 33 8 84 45 3 2 7 7 7 7 7 6 7 6 8 5 6 5 10 25350430304.00 7 5 11 156/31 8