Title: Author: Date: Notes:

Chocolate Chip Cookies - Customer Req's vs Functional Req's John Doe 5/15/2008 The quality characterisitic "Weight" in column #4 may not be a valuable requirement. Its "Max Relationship Value in Column" is only a 1.

Legend

Strong Relationship Moderate Relationship Weak Relationship Strong Positive Correlation Positive Correlation Negative Correlation Strong Negative Correlation Objective Is To Minimize Objective Is To Maximize Objective Is To Hit Target

9 3 1

Column # Direction of Improvement: Minimize (), Maximize (), or Target (x) 1 2 3 4

5 6 7

9 10 11 12 13 14 15 Competitive Analysis (0=Worst, 5=Best) Our Company

Max Relationship Value in Row

Quality Characteristics (a.k.a. "Functional Requirements" or "Hows") Density of Chocolate Chips Avg. Hedonic Scale Rating Tensile Ulimate Strength

Mrs. Fields Girl Scouts Starbuck's Cinnabon Our Company Kebler Mrs. Fields Girl Scouts Starbuck's Cinnabon Kebler

Tensile Yield Strength

Weight / Importance

Relative Weight

Demanded Quality (a.k.a. "Customer Requirements" or "Whats") Good Texture Generous Portions Tastes Good Low Price Appetizing Appearance

Cost per Cookie

Size (diameter)

Thickness

Weight

Row #

Color

1 2 3 4 5 6 7 8 9 10

9 9 9 9 9

6.7 13.3 33.3 26.7 20.0

5.0 10.0 25.0 20.0 15.0

2 5 3 5

5 4 5 1 5

2 3 4 1 2

3 4 3 0 4

5 4 4 2 3

0 1 2 5 2

7 (100+ Sample Size)

#FFC125 (Hexadecimal RGB)

.01 MPa

.02 MPa

2 oz.

5"

Difficulty (0=Easy to Accomplish, 10=Extremely Difficult) Max Relationship Value in Column Weight / Importance Relative Weight

5 9 180.0 16.8

7 9 60.0 5.6

5 9 60.0 5.6

2 1 13.3 1.2

3 9 120.0 11.2

5 3 40.0 3.7

8 9 300.0 28.0

$1

Target or Limit Value

6 9 240.0 22.4

60.0 5.6
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5 psi 3 3

0.3 "

Title: Author: Date: Notes:

Chocolate Chip Cookies - Functional Req's vs. Production Attributes John Doe 5/15/2008 "Weight" (Row #4) is not being addressed. Similarly, "Tensile Ultimate Strength" (Row #3) and "Size (diameter)" (Row #5) are not being substantially addressed. (Note their "Max Relationship Value in Row" values.)

Legend

x
13 14

Strong Relationship Moderate Relationship Weak Relationship Strong Positive Correlation Positive Correlation Negative Correlation Strong Negative Correlation Objective Is To Minimize Objective Is To Maximize Objective Is To Hit Target

9 3 1

Column # 1 2 3 4 5 6 7 8 9 10

11 12

15

Direction of Improvement: Minimize (), Maximize (), or Target (x)

Length of Wet Ingredient Mixing Time

Length of Dry Ingredient Mixing Time

Age of Cookie (Length of Time Since Baked)

Weight / Importance

Quality of Ingredients

Quality Characteristics (a.k.a. "Hows") Order of Ingredients

Demanded Quality (a.k.a. "Whats") Tensile Yield Strength Tensile Ulimate Strength Weight

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

9 3 1

16.8 5.6 5.6 1.2

180.0 Color 60.0 60.0 13.3

1 9 9 9 9

11.2 3.7 28.0 22.4 5.6

120.0 Size (diameter) 40.0 Thickness

300.0 Avg. Hedonic Scale Rating 240.0 Cost per Cookie 60.0 Density of Chocolate Chips

Manufacturer Recommended Shelf Life

Top 3 Rated in Gourmet Cooking Guide 0 3 111.8 5.5 0 3 33.5 1.6 2 9 251.6 12.4

$0.60 per cookie

350 F - constant

Gourmet Quality

Wet ingredients followed by dry ingredients

$.02 per cookie

12.5 minutes

30 seconds

2 minutes

Target or Limit Value

Difficulty (0=Easy to Accomplish, 10=Extremely Difficult) Max Relationship Value in Column Weight / Importance Relative Weight

3 9 279.5 13.7

6 9 279.5 13.7

2 9 251.6 12.4

4 1 28.0 1.4

3 1 28.0 1.4

6 3 83.9 4.1

4 3 83.9 4.1

3 9 251.6 12.4

6 9 201.2 9.9

6 3 22.4 1.1

2 3 67.1 3.3

61.5 3.0
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1 to 1 2 9

1 day

4 hrs

Ratio of Chocolate Chips to Flour

Max Relationship Value in Row

Use of "Crispening" Shortening

Use of "Softening" Shortening

Use of Flavorful Ingredients

Cost of Ingredients

Cost of Packaging

Age of Ingredients

Relative Weight

Exposure to Air

Baking Temp

Baking Time

Row #

Title: Author: Date: Notes:

Chocolate Chip Cookies - Production Attributes vs. Parts/Materials John Doe 5/15/2008

Legend

x
6

Strong Relationship Moderate Relationship Weak Relationship Strong Positive Correlation Positive Correlation Negative Correlation Strong Negative Correlation Objective Is To Minimize Objective Is To Maximize Objective Is To Hit Target

9 3 1

Column # 1 2 3 4 5

7 8 9 10 11 12 13 14 15

Direction of Improvement: Minimize (), Maximize (), or Target (x)

x
Shortening Type (Vegetable Shortening)

Max Relationship Value in Row

Baker Experience / Education

Shortening Type (Butter)

Chocolate Chip Brand

Weight / Importance

Quality Characteristics (a.k.a. "Hows")

Shortening Type (Margarine)

Demanded Quality (a.k.a. "Whats")

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

9 9 9 9 9

13.7 13.7 12.4 1.4 1.4 4.1

279.5 Baking Time 279.5 Baking Temp 251.6 Order of Ingredients 28.0 28.0 83.9 83.9 Length of Wet Ingredient Mixing Time Length of Dry Ingredient Mixing Time Age of Cookie (Length of Time Since Baked) Age of Ingredients

"Real" (as opposed to imitation)

9 9 3 1

4.1 12.4 9.9 1.1 3.3

251.6 Quality of Ingredients 201.2 Cost of Ingredients 22.4 67.1 Exposure to Air Cost of Packaging

9 9 9 9

5.5 1.6 12.4 3.0

111.8 Use of "Softening" Shortening 33.5 Use of "Crispening" Shortening

Vegetable Shortening

251.6 Use of Flavorful Ingredients 61.5 Ratio of Chocolate Chips to Flour

Convection Cake Flour 10 yrs.

Food Storage Shelving 9 37.1 2.7

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Tupperware

Target or Limit Value

Difficulty (0=Easy to Accomplish, 10=Extremely Difficult) Max Relationship Value in Column Weight / Importance Relative Weight 9 164.8 11.9 9 300.3 21.8 9 111.3 8.1 9 111.3 8.1 9 237.4 17.2 3 65.9 4.8 9 91.5 6.6 3 37.1 2.7 1 1.1 0.1 9 222.5 16.1

Ghirardelli

Margarine

Butter

Ingredients Shelving

Relative Weight

Container Brand

Vanilla Type

Oven Type

Egg Grade

Flour Type

Row #

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