Service Design of University Campus Canteen

How to make canteen more efficient?

Service design | individual Work | 2020

0. Summary

This design project centers on addressing the prevalent challenges within Chinese university canteens, including overcrowding, inefficient processes, food wastage, and a subpar dining experience for students, faculty, and staff.

To rectify these issues and foster a sustainable dining environment in harmony with Chinese meal traditions, the project is dedicated to implementing a range of solutions through a service design approach.

1. Background research

Characteristics of Chinese Food

Features of Chinese University Campus

1.1 Observation-field research

Location: The Fourth Student Canteen of Tianjin University. Time: 12:00 PM, peak dining time

1.2 Journey map-field research

User behaviour

Heat map

The color represents the density of user distribution

Functional areas

Functional map in No.4 student canteen of Tianjin University

Interview for users

Findings

As the waiting time increases and the routes are repeated, the user's mood gradually get worse.
The recycling area and surrounding aisles are crowded.
Tableware access, recycling, processing as a key process to link other areas together.
Diners eat for a long time, generally the canteen satisfaction is not high.

2. Service blueprint

For users, the ideal service should increase the users' satisfaction with the meal and dinning eperience.

For canteen, the ideal service should reduce waste, reduce labor costs and improve the dining room rate.

For campus, the ideal service should avoid crowds and Improve efficiency

2.1 Design defination

The design of campus canteen service system is efficient ,convenient, environmentally friendly, and combines online and offline services.

2.2 System Brainstorming

3. Final design

3.1 UI design

Wireframe

Features

Diners order online reduce offlines and contact.
Diners score the chef and the reward mechanismis established.
The diner assesses the cook, which monitor food quality and taste.
Staff to purchase according to the amount of food to avoid waste.

3.2 Degradable disposable tableware

Degradation

Tableware set

The set of tableware is convenient for dine-in and take-out.

All packaging can be completely degraded.Give the efficient environmental value.
Reduce agglomeration of diners' cutlery recycling points.
Solve the problem of excessive oil, reducing the work of cleaners on the surface of the table.

4. Storyboard

Get ready to the canteen. Order on the phone

Go to the window to pick up the meal according to the pick-up code

The diner looked for an empty seat according to the light on the table.

Throw the biodegradable lunchbox into the trash.

Front end

Back end

Purchase and transport the ingredients to the canteen

The chef gets feedback from the diner and can see his own ranking.

Clean and reuse the recovered tray

The waste is disposed and transported to the dump.

Conclusion & Reflection

The project tackle the effciency though various systematic aspects, viewing the design into a system help us finding more possibility and connections.
Approaching something not as a final concept but as a future vision. By leaving space open you can get really nice open conversations with peers, coaches and the company. It will trigger for discussions and makes it a more fruitful conversation.
The prototype could be even low-fi but can get really nice feedback.We can try different ways to achieve this and find the optimal one.