Question 7 (6 points) Pink House Restaurant has developed an excellent reputation in recent years for its price, menu, and atmosphere. The restaurant is now completing a strategic analysis to determine whether it should make adjustments in its menu, pricing, or wait service, to better meet customer needs and to become more competitive. Marchand's has chosen to use Quality Function Deployment (QFD) to analyze customer preferences and its cost structure. The analysis focuses on costs that can be managed in the short term, and therefore excludes facility related costs. The data that Pink House has collected so far includes information about customer preferences and the unit cost of the three key elements of its service: food preparation, wait staff, and food ingredients. First: Customer Criteria and Ranking Taste Comfort Atmosphere Total Importance 110 50 90 Relative Importance 44.00% 20.00% 36.00% 250 100.00% Second: Product Components and Cost Food Preparation Wait Staff Food Ingredients Percent of Total 34 78% 43.48% 21.744 100.00% Next, Marchand completed an analysis, using the expertise of its managers, wait staff and kitchen staff to determine the contribution of each of the three elements of its service to satisfying the three components of customer satisfaction Third: Determine How Components Contribute to Customer Satisfaction Customer Criteria Comfort Components Food Preparation Wait Staff Food Ingredients Taste 25% 15% 60% 100% 70% Atmosphere 15% 60% 255 15% 100% 100% Required: Determine which of the three cost elements (food preparation, wall staff and food ingredients) should be given increased or decreased emphasis based on a QFD analysis, Explain your answer with appropriate calculations 15% 70% Wait Staff Food Ingredients 604 60% 25% 100% 100% Required: Determine which of the three cost elements (food preparation, wait staff, and food ingredients) should be given increased or decreased emphasis based on a QFD analysis, Explain your answer with appropriate calculations