Presentation

Leong sweet ying 1071118116

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Project Design

Poster

The poster is trying to represent the transformation or revolution from printed menu to digital menu. The whole of the background with color, to show new thing or new type of media is coming out and the grey part represent the fade away the leave of old thing. The orange bar is also is staring to fade at the printed menu ad the color getting fresh in the digital menu. Various device represent that in future, menu can be replace by various type of device.

Promo Video

Critique 3

Content Acquisition

Using the name of the dishes and the functions and features of the dishes as the functions and features mention what can be improve in human's health if consume this dishes.

This information will be translate into English. Using the name of the dishes, function of the dishes, and suitable for what sickness and what people suitable to consume.

Flow Chart

Floor Plan

Mobile Device Floor Plan

The mobile device will be place in the middle, to be easy to reach by human.

Laptop Device Floor Plan

Laptop will be recessed into the wall at eye level, to prevent waste of space or blocking space for human.

Table Top Floor Plan

The table is the screen itself, human is touching the screen on table to interact or to order food.

Conceptual Diagram

Mobile Device

Touch screen based mobile phone or iPad.

Laptop

Laptop for user to direct interact. Normal laptop or touch screen base laptop.

Table Top

The projector will be hiding inside the table, and the image will be project out and shown on the table.

Functional Spec Sheet

Critique 2 (Newer)

Precedence Studies

Interface Design / Layout of E-Menu

Device / Hardware used in E-Menu

Food Images

Idea Development

Create a E-Menu to provide a fast ordering system.

•Each table having this E-Menu device. Once the customer taken their seat, they can straight search trough the menu using the device provided. They can place their trough the device, and the order will send to the kitchen. Customer no longer need to wait for the waiter or waitress to approach them for menu or they have to approach the waiter or waitress to place their order, and to deliver their order to kitchen. Every dishes will have images of the tempting food to attract customer to order. This device will include the function of service, water, bill, to reduce the time frame, and reduce conflict between customer and waiter and waitress.

The idea is to create a menu that involve nutrition fact, or some dishes for vegetarian, and people who are health concern and for people who have sickness. People who have sicknesses won’t need to suffer or confuse on what they can consume or what they can’t consume, everything is in the Interactive E-Menu. Therefore to create menu will ‘communicate’ and educate customer, make them more aware of the food they consume.

The usages of E-Menu in Malaysia are not common, even though there are a few eateries are using this E-Menu method, but most of the eateries industry still using the traditional method, which is using the waiter and waitress. This traditional method is risky and causes a lot of conflict, miscommunication, and misunderstanding between the customer and employer. Moreover the time frame uses in traditional method are longer. In other word, it wastes a lot of time. Furthermore, this E-Menu provides fast and efficiency, enable the eateries business to gain more profit and less problem.

This E-Menu is able to reduce this problem. Shorter time frame is used for food ordering, without waiting for waiter or waitress to approach. Moreover, it is also able to reduce problem such as conflict, miscommunication, and misunderstanding, between customers and waiter and waitress.

Currently, there are various type of electronic menu to be found in the whole world, such as touch screen, table top, wireless, portable devices, electronic menu board, private TV networks, self service food ordering kiosk. With new dining categories like fast casual emerging to meet customers' demands for great quality and fast service, many restaurant operators are looking for ways to reduce waiting times, increase average ticket, and encourage customers to return again and again.