3-2 Submit Project One
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Southern New Hampshire University *
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337
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Information Systems
Date
Feb 20, 2024
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docx
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3-2 Submit Project One
Southern New Hampshire University
IT-337 User-Centered Sys Design/Eval
Proposal for Improving Food Services Efficiency at A&D University
Introduction
The Director of Operations at A&D University wants to make food service on campus more efficient by implementing a new system that lets students see the dining menu and place orders from home. There
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are steps in this plan for getting user requirements from students and cafeteria staff, using human-
computer interaction (HCI) principles, and picking the right delivery platform. Improving school food services' efficiency is essential for keeping students happy and running the business smoothly. Using the
ideas and methods of Human-Computer Interaction (HCI), our proposal aims to create a user-centered system that works well for students and cafeteria staff, making browsing menus, placing orders, and planning pickup times easy. The plan talks about how to get student and staff feedback on user requirements and what to think about when choosing a delivery platform.
Principles and Processes of HCI
Human-computer interaction (HCI) principles will ensure that the new system is easy for students and cafeteria workers to use, effective, efficient, learnable, and memorable. The design will focus on things like making it easy to use, making it accessible, and making the process more efficient. HCI concepts stress the importance of making systems that are easy for people to use, efficient, and effective (BotPenguin, 2024). We will do study, design, and evaluation cycles repeatedly to ensure that the app meets the needs of both students and cafeteria staff. Person-computer interaction (HCI) studies how people (users) connect with computers during design. HCI has its roots in computers but now includes almost every part of designing information technology (BotPenguin, 2024). It all comes down to making things easy for teachers and students. Ideas like discoverability, ease, and teachability must be
used to deal with the most basic human urges. Some parts of the design, like buttons' precise functions, control how people act. This way, we can give people direct, intuitive power over their lives. Apps for phones, tablets, and other gadgets that let you order online make things easier to use. The person should always be told where and what they are doing. Each job should get feedback that humans can read within a reasonable time.
Students
Methods for Gathering User Requirements:
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We will employ a combination of surveys, interviews, and observations to gather user requirements from students.
Surveys:
Sending surveys to students online will collect numbers about their food ordering habits, preferences, and expectations. The focus will be asking specific questions about menu choices, buying habits, preferred pickup times, and features of the ordering system that people would like to see.
Sample Questions:
How often do you order food from the cafeteria?
How important is it for you to be able to customize your orders?
How important is it for you to be able to customize your orders?
Interviews:
Some students will be asked to fill out in-depth questions so that we can learn more about their user experience, pain points, and ideas for making things better. Interviews will give you a more complete picture of what people want and need than polls alone.
Sample Questions:
Can you walk me through your typical process of ordering food from the cafeteria?
What challenges do you encounter when using the current ordering system?
How do you envision a new food ordering system improving your experience?
Observations:
Observational studies will be done in the cafeteria to see how students act and interact with the current way of getting food. This will give you useful information about the situation and help you find ways to make the user journey better.
Behaviors to Observe:
Time taken to browse the menu
Interaction with cafeteria staff during order placement
Frequency of order scheduling
Data Utilization:
These techniques will help find "must-have" tasks (like looking through menus, placing orders, and planning pickup times) and "nice-to-have" tasks (like having the option to customize). The app's design will be based on results from polls, interviews, and observations to ensure it is easy for kids to use and meets their needs. These techniques will help find "must-have" tasks (like looking through menus, placing orders, and planning pickup times) and "nice-to-have" tasks (like having the option to customize). The app's design will be based on results from polls, interviews, and observations to ensure it is easy for kids to use and meets their needs.
Staff
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Methods for Gathering User Requirements:
We will use polls, interviews, and observations to determine how the application affects cafeteria staff, just like when we asked students about their needs.
Surveys:
Staff in the restaurant will be given surveys to find out how they currently work, what problems they are
having, and what they hope to happen when the online ordering system is put in place.
How do you currently prioritize orders during peak hours?
What challenges do you anticipate with the introduction of online orders?
Interviews:
The cafeteria staff will be questioned one-on-one to find out how they currently work, their problems, and what they hope to achieve with the new food ordering system. The interviews will mostly discuss how the system can make their jobs easier, help them organize their menus, and make their chores more efficient.
Sample Questions:
How do you currently manage incoming orders and prioritize them?
What difficulties do you face when processing orders during peak hours?
How do you envision the new system impacting your daily tasks?
Cafeteria workers in various jobs, such as cooks, servers, and managers, will be put together in focus groups to discuss the new system and develop ideas for how to improve it. This engaging method will help people work together and give everyone a better idea of what the staff needs and is worried about.
Discussion Topics:
Changes in workflow with the introduction of the new system
Training needs for staff members
Integration of the online ordering system with existing processes
Data Utilization:
Surveys, interviews, and observations will help determine how the system will change how cafeteria staff do their jobs and what information they will need to handle online orders well. This information will ensure that the staff interface is easy to use and meets their needs.
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Justify the data you would use to select a delivery platform:
I.
Cost associated with implementing on varying platforms (existing vs. new).
Existing vs. New platforms:
We will examine how much it costs to put the app on existing platforms (like kiosks or desktops) versus buying new ones (like cell phones or dedicated ordering terminals). Already-built systems might need less money upfront, but they might need to be more flexible and easier to use. New systems may have more features and be more flexible, but they may cost more to set up at first.
Maintenance Costs:
The ongoing costs of maintaining each platform will be examined, such as updates, technical help, and the possibility of connecting them to other systems. Platforms with maintenance choices that are both cost-effective and have the features that are needed will be given priority.
II.
Features provided to support accessibility and ease of use for end users.
Accessibility:
Each platform's accessibility features, like support for screen readers, keyboard navigation, and other input methods, will be examined. Accessibility-focused platforms will ensure that all students, even those with disabilities, can use the app successfully.
Ease of Use:
To determine how easy each site is for end users, we will look at its user interface (UI) and
user experience (UX) design. The most important things to look for in a platform that improves user satisfaction and efficiency will be easy navigation, clear labeling, and streamlined processes.
III.
Maintenance of the application (How often does the menu change? How will you continually upload
a new menu?)
Menu Management:
We will look at how easy it is to maintain the app on each device when it comes to updating the menu. Uploading new menus and making changes to old ones will be easier on platforms
that have content management systems (CMS) or menu editing tools that are simple to use.
Frequency of Menu Changes:
The frequency of menu changes and the platform's adaptability to live changes will be things we think about. Real-time menu updates or the ability to schedule menu changes will ensure that students get accurate and up-to-date information.
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Conclusion
Using user-centered methods, HCI principles, and picking the right delivery platform, A&D University can improve the total dining experience for students and cafeteria staff and make food services more efficient. This plan describes a methodical way to get user requirements, involve stakeholders, and make wise choices during the design and implementation phases. A wide range of factors, including cost, convenience, and upkeep, will be considered when choosing a delivery platform. The online food ordering system at A&D University will be set up successfully and last for a long time by choosing platforms that offer cost-effective solutions, robust accessibility features, and easy maintenance choices.
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References:
BotPenguin. (2024, January 9). Human-Computer Interaction (HCI): Key Principles |
BotPenguin. https://botpenguin.com/glossary/human-computer-interaction