Conceptual design of Ergonomic Food truck using QFD-GRA-DSM Hybrid methodology

Abstract

As the competition among the food truck business entrepreneurs is growing rapidly in India, food truck owners have to capture the tastes of the consumers from time to time, maintain trained staff for food preparation, create healthy, hygienic environment, ensure quality in service etc. In addition to these, the effective utilisation of limited kitchen space to meet all the requirements is essential. In this context, ergonomic intervention in designing kitchen space of the food truck is one of the prime considerations. In this paper, a methodology is developed by using quality function deployment (QFD), grey relational analysis (GRA) and design structure matrix (DSM) method for conceptual design of ergonomic food truck with a view to deploy the requirements of users in to the design of kitchen portion of the food truck. The proposed methodology is demonstrated through a case study in this paper.