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EVALUATION METHOD FOR INTELLIGENT KITCHEN DESIGN BASED ON FBS/AHP
Abstract
Purpose: To improve the deficiencies in the current design process of intelligent domestic kitchens, focusing on user research and design evaluation, this paper aims to enhance kitchen work efficiency and comfort, elevate users’ emotional experience of kitchen life quality, expand the functionality of smart kitchen furniture and optimize the elements of intelligent kitchen design. Method: Grounded in user interviews and observation, this study incorporates the Function-Behavior-Structure (FBS) model and the Analytic Hierarchy Process (AHP) method. Initially, user behaviors and pain points are identified through interviews and observations. Subsequently, utilizing the FBS model’s “Function-Behavior-Structure” mapping, the essential elements of the intelligent domestic kitchens for implementing functions are determined. Finally, the AHP method is employed for a comprehensive evaluation of the discovered functional innovations and system elements, establishing their weight distribution. Results: The integration of FBS and AHP in innovative design evaluation, through the analysis of behavioral pain points, requirement exploration and the process of functional innovation and system element determination, has applied the FBS and AHP design evaluation methods to the demand analysis process of intelligent kitchen design, which enhances the objectivity of decision making of intelligent design, user experience, function design and versatility. Conclusion: This method demonstrates practicality in intelligent domestic kitchens design, providing new perspectives and references for the evaluation strategy of domestic kitchens design.
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An education programme at the master's level normally aims to facilitate graduates' acquisition, mastery and application of advanced knowledge in specialised areas of education. However, there is no learning pathway that aims to improve the level of specific and transversal competencies and skills, with particular regard to those relevant for the labour market in the furniture sector, such as management, entrepreneurship, language competences and leadership toward wood and furniture industry 4.0. The methodology for this research inquiry was based upon a survey questionnaire of 54 respondents during the MAKING4.0 Seminar at Universiti Teknologi MARA (UiTM) in Shah Alam, Selangor, Malaysia. The results were analysed from the Work Package 1 (WP1) “Analysis and comparison of the current Higher Education training offer and furniture and woodworking industry”, before the learning outcomes were defined for each of the identified topics. The definition of learning outcomes was made considering the Recommendations of the European Qualifications Framework (EQF), and subsequently harmonised with the Programme Learning Outcomes defined in the Malaysian Qualification Framework 2nd edition (MQF2.0) for a Master´s Degree Level 7. The identified learning outcomes have been grouped into four modules: (1) Processes and Production of Furniture, (2) Intelligent and Sustainable Design, (3) Wood and New Materials, and (4) Innovation Management. Results of the study indicated that MAKING4.0 is in line with the actions highlighted in the Malaysian Education Blueprint
(2015–2025) and the objectives of the Ministry of International Trade and Industry in developing the National Industry 4.0 policy framework. MAKING4.0 aims to ensure an adequate supply of human capital and skills, as well as develop an innovative master’s degree to modernise the current training offer in wood and furniture technology processes and design around Industry 4.0 in Malaysia.
Our paper emphasizes the importance of the kitchen layout in facilitating consumers' food hygiene practices. A significant correlation was found between the sink placement (inside or outside the kitchen) and hygienic practices during food handling based on a survey performed on consumers from ten European countries, indicating that those who had the sink in the kitchen were more likely to perform proper hygiene practices than those who have not. The self-reported practices were supported by observed practices in 64 households from five European countries. The observational study combined with the examination of kitchen layouts revealed that the kitchen work triangle with its apexes represented by the kitchen sink, cooking stove and refrigerator, which is recommended for ergonomic reasons by architects and designers, did not necessarily support food hygiene practices in kitchens. Cross-contamination events were associated with the sink – countertop distances longer than 1 m. Based on this, a new kitchen triangle with its apexes represented by the kitchen sink, working place (usually countertop) and cooking stove, with the distance between the sink and the working place less than 1 m is proposed to be used as norm in kitchen designs for combining ergonomics with safety. This triangle is proposedly named the food safety triangle and is aimed to mitigate the risks of foodborne illnesses by creating an arrangement that facilitates hygiene practices. This study is the first to highlight the importance of implementing the concept of food safety in the kitchen design based on significant correlations between kitchen equipment placement and consumers’ food safety practices.
Kitchen is a highly utilize space within a hotel and it is critical to practice ergonomic organization when operating at this area. Poorly planned kitchen layout affects the efficiency and productivity of daily operation, while causing physical hazards to operational employees in the long run. Due to the importance of maintaining employees' wellbeing, this paper aims to measure the awareness and the importance of practicing ergonomics among kitchen personnel in the hotel industry. Through quantitative research approach, a total of 27 kitchen personnel from different five-star hotels in Kuala Lumpur were analyzed. This study revealed that most respondents are aware about ergonomics and agreed that practicing ergonomics is essential to prevent fatigue at work. Limitations and propositions from this study are highlighted to guide future research. Overall, understanding the awareness and importance of practicing ergonomics is hoped to promote a safe and conducive work environment among kitchen personnel while nourishing existing literature relevant to ergonomics kitchen organization.
This paper presents the situated Function-Behavior-Structure (sFBS) model of co-design, developed within the FBS ontology. In co-design, designers interact with their co-designers and with their own cognitive experiences. In this model, we describe a representation of the overall co-design activity, while preserving a fine-grained representation of each designer’s interactions with their co-designers and with their internal cognitive processes. The relevance and potential of our model are illustrated through multiple examples.
Six problem formulations exist in the multi-criteria decision analysis (MCDA): choice, sorting, ranking, description, elimination and design problems. The analytic hierarchy process (AHP) is a useful and widespread method for solving choice and ranking problems. However, it is not adapted for sorting problems. Moreover, another practical limitation of AHP is that a high number of alternatives implies a large number of comparisons. This paper presents AHPSort, a new variant of AHP, used for the sorting of alternatives into predefined ordered categories. Furthermore, AHPSort requires far less comparisons than AHP, which facilitates decision making within large-scale problems. In this paper, a real case study for supplier selection is used to illustrate our approach. First, the candidates are sorted with AHPSort within two classes: accepted and rejected suppliers. Then, a single supplier is selected with AHP among the accepted suppliers.
This paper extends the function–behaviour–structure (FBS) framework, which proposed eight fundamental processes involved in designing. That framework did not explicitly account for the dynamic character of the context in which designing takes place, described by the notion of situatedness. This paper describes this concept as a recursive interrelationship between different environments, which, together with a model of constructive memory, provides the foundation of a situated FBS framework. The eight fundamental processes are then reconstructed within this new framework to represent designing in a dynamic world.
Traditional groups meetings are an inefficient and ineffective method for making forecasts and decisions. We compare two structured alternatives to traditional meetings: the Delphi technique and prediction markets. Delphi is relatively simple and cheap to implement and has been adopted for diverse applications in business and government since its origins in the 1950s. It can be used for nearly any forecasting, estimation, or decision making problem not barred by complexity or ignorance. While prediction markets were used more than a century ago, their popularity waned until more recent times. Prediction markets can be run continuously, and they motivate participation and participants to reveal their true beliefs. On the other hand, they need many participants and clear outcomes in order to determine pay-offs. Moreover, translating knowledge into a price is not intuitive to everyone and constructing contracts that will provide a useful forecast may not be possible for some problems. It is difficult to maintain confidentiality with markets and they are vulnerable to manipulation. Delphi is designed to reveal panelists’ knowledge and opinions via their forecasts and the reasoning they provide. This format allows testing of knowledge and learning by panelists as they refine their forecasts but may also lead to conformity due to group pressure. The reasoning provided as an output of the Delphi process is likely to be reassuring to forecast users who are uncomfortable with the “black box” nature of prediction markets. We consider that, half a century after its original development, Delphi is under-utilized.
In recent years, the need to develop a user-centric Smart Product-Service Systems (smart PSS) with user experience (UX) has been widely recognized by both industry and academia. Although perceived value is a key driver of smart product/service development with unique experience, existing research has rarely systematically explored the perceived value of smart PSS that can be identified, which could lead organizations to be unable to adapt to this rapid digital transformation. Thus, this study adopted smart kitchen appliances to identify which dimensions of perceived value are influential in the development of the smart PSS with UX. The primary objectives of this study were to: (1) develop a comprehensive perceived value scale of smart PSS; and (2) validate the scale’s stability and goodness of fit. The analysis results of this study show that a one-order confirmatory factor analysis is effective for verifying the scale. Five latent variables, usefulness, flexibility, reliability, fee, and technicality, and 19 observable variables can be used as effective evaluation measurement indicators to demonstrate that a value-based viewpoint is crucial for development of the smart PSS with UX in the organization.
This paper assesses the appropriateness of verbal protocol analysis (VPA) as a means of analysing design activity. Design activity includes human cognitive abilities such as creativity, synthesis, and problem solving. These can vary depending on the design disciplines and design practices involved such as industrial design, engineering design, etc. In order to find out how these abilities are expressed, a study of verbal protocol analysis was carried out based on interviews with two researchers from different disciplines - product design and machine design - and their experiences were compared. The issues in this paper cover general reflections, positive aspects, negative aspects, evaluation (Meta-VPA), ethics and conclusions. On the basis of the results from the analysis of the interviews on VPA, it seems to be significant to carefully consider the reasons for mapping and analysing design activity and how the results may be put into practice.
Present and future possibilities for intelligent kitchen with AI and IoT
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