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.

Report

From the Rhizome

From the Archives:

Howard Rheingold: Networking the Community, an e- interview by Eric Kluitenberg (1993)

The main arguments of this theme is base on the communication. Basically the communication start from the human being until using Computer Mediated Communication (CMC). That is new sense of community, people from around the world are linked together in public discussions, people who exchange ideas and messages, share interests and work together, outside of the constraints of geographical space and across social barriers.

The key point to link back to the FYP is the interaction between the human with introducing the eMenu.The eMenu can help to improve the communication between the human and the computer and vice versa and provide the ease way to proceed to the goal.

Required Reading:

The Function of the Studio (when the studio is a laptop) by Caitlin Jones

The main argument of this theme is the artist improving by the generation. For long time ago the artist need to be have proper studio to have the production. But with the technology improve, the artist can be done their job in anywhere with the computer based.

The key point related to the FYP is design of the eMenu can be anywhere and can used the eMenu in any place. It bring a lot of convenient to the user and the designer.

Videos from Gatekeeper's Giza by Thunder Horse Video and lenox-lenox

The main argument of this theme is the technology can help improve the video production. In new digital multimedia can create a lot of the effect in the video easily.

The key point to FYP is with this advance of the digital multimedia can produce the diversity graphic presentation to attract the end user. In become more information and attracting.

From We Make Money not Art

Nowadays with the improving of the technology, we can clearly see from the web page. With the simple hardware adapt to the advance software art can produce an excellent output result. It show that the software base technology can enhance and full untilize the base hardware to produce a diversity and attracting output visual effect.

The key point to the FYP is with the basic device and the advance software design can produce a perfect effect which can fully attracting the end user and the end user can fully enjoy the basic hardware with the excellent software presentation.

Context Of My FYP

Critique 2 (New)

Precedence Studies

Interface Design

Idea Development

E-Menu has been designed to address many of the difficulties encountered by both business owners and customers in the dining and entertainment industry. Business owners want to maximize revenues by providing quality products and a good and efficient service, all in an enjoyable atmosphere for the customers. Customers want good service. They do not want to look trough the many at their leisure and make the best choice. E-Menu is an interactive menu, located on each table or bar, offering customers a full range of ordering and interactive entertainment services.

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.

In Malaysia, currently there is only 1 Japanese restaurant using this E-Menu system.

This is the ordering process that customer had to gone trough to order food.

When customer first sit down, there is a big menu, after flip trough the menu see is there any promotion and what food they want to eat, then customer will start to order the food, and before the customer move the mouse provided, there is a slide show of past event photos. After the mouse is moved, appear a numbers categories of menu. The food is placed according to their categories, if the customer is doubt of the categories, they have to refer back to the menu to check the categories name. Customer have to click in the categories to select the food they want and there is a visual number pad for customer to select the amount of that particular food that they want. After selecting the amount, and click 'OK', there is a small pop up window appear ask customer to confirm the order, and customer have to click 'CONFIRM' in order for their order send to kitchen.

From here, we can see that there is too many stages to go trough to order a food and some is too much and unnecessary.

This is what I want to change in the E-Menu system.

When customer sit down, there won't be any printed menu, on the screen there will be a slide show of promotion. Customer will touch the screen and it will appear the menu, customer can choose the categories they want, and select their choices. Select the amount of food and confirm, and done.

Rather then using mouse, I replace it with touch screen, as from my survey, most people prefer touch screen, rather then table top, wireless, or other devices. And rather to double confirm, confirm once is enough for customer to save trouble, because some customer didn't know and end up waiting there.