Usability study and redesign of the food tray

Kimberly Anne Sheen; Yan Luximon; Kar Hei Fung; Shun Him Chak; Wai Yi Chiu; Wing Sang Chan

doi:10.1007/978-3-319-94947-5_40

Usability study and redesign of the food tray

Kimberly Anne Sheen, Yan Luximon (Corresponding Author), Kar Hei Fung, Shun Him Chak, Wai Yi Chiu, Wing Sang Chan

Research output: Chapter in book / Conference proceeding › Conference article published in proceeding or book › Academic research › peer-review

1 Citation (Scopus)

Abstract

Food trays can be found around the world in schools, canteens, and restaurants. While useful for carrying food to a table, the design has caused frustration in countless users. The aim of the research outlined in this paper was to identify design criteria for food trays and produce a redesign to improve the user experience with an emphasis on ergonomics. The investigation focused on four areas: loading, carrying, eating from, and cleaning and storing the food tray. Areas of concern and design criteria were found through materials research, observations, questionnaires, interviews, and prototype testing. Details of the findings and the ergonomically designed prototype are presented in this paper. By investigating food trays from the user and staff perspective, design criteria and a unique design were developed which users felt was more comfortable and fit cleaning and storage requirements.

Original language	English
Title of host publication	Advances in Usability, User Experience and Assistive Technology - Proceedings of the AHFE 2018 International Conferences on Usability and User Experience and Human Factors and Assistive Technology, 2018
Editors	Christianne Falcao, Tareq Z. Ahram
Publisher	Springer-Verlag
Pages	397-403
Number of pages	7
ISBN (Print)	9783319949468
DOIs	https://doi.org/10.1007/978-3-319-94947-5_40
Publication status	Published - 1 Jun 2018
Event	AHFE International Conferences on Usability and User Experience and Human Factors and Assistive Technology, 2018 - Orlando, United States Duration: 21 Jul 2018 → 25 Jul 2018

Publication series

Name	Advances in Intelligent Systems and Computing
Volume	794
ISSN (Print)	2194-5357

Conference

Conference	AHFE International Conferences on Usability and User Experience and Human Factors and Assistive Technology, 2018
Country/Territory	United States
City	Orlando
Period	21/07/18 → 25/07/18

Keywords

Interviews
Observations
Product design
Usability study

ASJC Scopus subject areas

Control and Systems Engineering
General Computer Science

More information

10.1007/978-3-319-94947-5_40

http://hdl.handle.net/10397/105105

Cite this

Sheen, K. A., Luximon, Y., Fung, K. H., Chak, S. H., Chiu, W. Y., & Chan, W. S. (2018). Usability study and redesign of the food tray. In C. Falcao, & T. Z. Ahram (Eds.), Advances in Usability, User Experience and Assistive Technology - Proceedings of the AHFE 2018 International Conferences on Usability and User Experience and Human Factors and Assistive Technology, 2018 (pp. 397-403). (Advances in Intelligent Systems and Computing; Vol. 794). Springer-Verlag. https://doi.org/10.1007/978-3-319-94947-5_40

Sheen, Kimberly Anne ; Luximon, Yan ; Fung, Kar Hei et al. / Usability study and redesign of the food tray. Advances in Usability, User Experience and Assistive Technology - Proceedings of the AHFE 2018 International Conferences on Usability and User Experience and Human Factors and Assistive Technology, 2018. editor / Christianne Falcao ; Tareq Z. Ahram. Springer-Verlag, 2018. pp. 397-403 (Advances in Intelligent Systems and Computing).

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abstract = "Food trays can be found around the world in schools, canteens, and restaurants. While useful for carrying food to a table, the design has caused frustration in countless users. The aim of the research outlined in this paper was to identify design criteria for food trays and produce a redesign to improve the user experience with an emphasis on ergonomics. The investigation focused on four areas: loading, carrying, eating from, and cleaning and storing the food tray. Areas of concern and design criteria were found through materials research, observations, questionnaires, interviews, and prototype testing. Details of the findings and the ergonomically designed prototype are presented in this paper. By investigating food trays from the user and staff perspective, design criteria and a unique design were developed which users felt was more comfortable and fit cleaning and storage requirements.",

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Sheen, KA, Luximon, Y, Fung, KH, Chak, SH, Chiu, WY & Chan, WS 2018, Usability study and redesign of the food tray. in C Falcao & TZ Ahram (eds), Advances in Usability, User Experience and Assistive Technology - Proceedings of the AHFE 2018 International Conferences on Usability and User Experience and Human Factors and Assistive Technology, 2018. Advances in Intelligent Systems and Computing, vol. 794, Springer-Verlag, pp. 397-403, AHFE International Conferences on Usability and User Experience and Human Factors and Assistive Technology, 2018, Orlando, United States, 21/07/18. https://doi.org/10.1007/978-3-319-94947-5_40

Usability study and redesign of the food tray. / Sheen, Kimberly Anne; Luximon, Yan (Corresponding Author); Fung, Kar Hei et al.
Advances in Usability, User Experience and Assistive Technology - Proceedings of the AHFE 2018 International Conferences on Usability and User Experience and Human Factors and Assistive Technology, 2018. ed. / Christianne Falcao; Tareq Z. Ahram. Springer-Verlag, 2018. p. 397-403 (Advances in Intelligent Systems and Computing; Vol. 794).

Research output: Chapter in book / Conference proceeding › Conference article published in proceeding or book › Academic research › peer-review

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AU - Chan, Wing Sang

PY - 2018/6/1

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Sheen KA, Luximon Y, Fung KH, Chak SH, Chiu WY, Chan WS. Usability study and redesign of the food tray. In Falcao C, Ahram TZ, editors, Advances in Usability, User Experience and Assistive Technology - Proceedings of the AHFE 2018 International Conferences on Usability and User Experience and Human Factors and Assistive Technology, 2018. Springer-Verlag. 2018. p. 397-403. (Advances in Intelligent Systems and Computing). doi: 10.1007/978-3-319-94947-5_40

Usability study and redesign of the food tray

Abstract

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Keywords

ASJC Scopus subject areas

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