
FACULTY OF COGNITIVE SCIENCE AND HUMAN DEVELOPMENT
SEMESTER 2 (2018/2019)
KMK1313 – COGNITION AND DESIGN
Lecturer Name: Mdm. Shaziti binti Aman
Group No: G02
Design Challenge Assignment (Group M)
Group Member:
| Name | Matric No |
| Mohamad Hazrul Azwan bin Roslie | 66662 |
| Rasilawati binti Kassim | 67543 |
| Asmahamiyah binti Amen | 65496 |
| Azzira binti Abas | 65529 |
| Hamedah binti Majelan | 66072 |
Due Date: 10. May. 2019
INTRODUCTION
Universiti Malaysia Sarawak has many cafes like Lakeview, Pohon Mas, and Cafe Sulaiman Kiley in Cempaka. Through our observation at Cafe Sulaiman Kiley in Cempaka, there are some problems faced by students there when buying and paying for the food. When buying and paying, the flow of customers when paying for meals overlaps with the flow to feed. Therefore, we decided to redesign the place of pay and place to take the food according to Universal Principle of Design.
For this assignment, we are given a task to observe the design in our surroundings, then identify one design that have a problem or defective. After that, we are tasked to generate an idea on how to improve the design, solve the problem and generate a prototype based on the solution. We are also have been instructed to identify and state the principles from the Universal Principle of Design that we apply in our design.
Our group has selected 5 principles in the Universal Principle of Design book such as legibility, color, wayfinding, highlight and iconic representation. Legibility is visual clarity left, generally based on size, typeface, contrast, text block, and character spacing used. In addition, Color is used in designs to attract attention, group elements, meanings, and enhance aesthetics while wayfinding is the process of using spatial information and the environment to navigate to the destination. Highlights are techniques for paying attention to text or image fields. The iconic representation is the use of pictorial images to increase the recognition and withdrawal of signs and controls. Therefore, we have used these 5 principles to redesign and improve Cafe Sulaiman Kiley in Cempaka to make it easier for customers to buy and choose foods.
EMPATHIZE (PRIMARY & SECONDARY RESEARCH)

The first stage of the Design Thinking process is to gain an empathic understanding of the problem that we are trying to solve. Process involves developing a sense of empathy towards the people you are designing for, to gain insights into what they need, what they want, how they behave, feel, and think, and why they demonstrate such behaviors, feelings, and thoughts when interacting with products in a real-world setting (Dam & Siang, n.d.). This involves consulting experts to find out more about the area of the problem through observing, engaging and empathizing with people to understand their experiences and motivations, as well as immersing yourself in the physical environment so you can gain a deeper personal understanding of the issues involved (Dam & Siang, n.d.).
PRIMARY
For our design challenge task, we choose to redesign Cafe Sulaiman at Cempaka College, Unimas. The problem with Cafe Sulaiman is the customer flow paid food overlaps with flow to take food. This problem makes traffic jam when they are too many customers at the same time in the Cafe.
For our observation, we use What, How, and Why Method to help us dive into our observation and derive to a deeper stage to understanding our project. For the What, How, and Why Method, we start the observation with concrete observation (what?). after that we move to higher stage of abstraction (how?) then lastly we will go to Why method. This three method is very useful for our group to analyze the problem.
We divide our observation into three section. There are What, How, and Why. In what, we take the detail of what is the problem that people has experienced during they go to Cafe Sulaiman. In how, we ask people on how this problem can be solved. Finally, in why, we will ask why the problem appear.
From the observation, most of the people facing the same problem at Cafe Sulaiman. The problem that they mention is about the flow of customer pay at the counter, people order water, and taking food is overlap when they are too many customers at the same time. It is because the position of the paying counter and the food place are nearby or adjacent. It makes people hard to choose the food when they are people stand in front food place waiting their turn to paying their food. This problem also become worse when the customer wanted to order water, they need to go to the paying counter and order over there.
SECONDARY

Before

Sketch for the design
For the secondary part, we decided to implement the design sketched above to solve the issue. The design for the solution took regards on the principles of legibility, colour, wayfinding, highlight and iconic representation. We decided to implement the principles in our design after took accords of the various factors such as simplicity and cost-efficient.
DEFINE
The problem faced in this cafe Sulaiman Kiley Cempaka is the flow of customers to pay for food overlaps with the flow to take food. This problem might be serious if a cafe is overcrowded with students that buys food especially during peak hours that is lunch hour and dinner. Therefore, our group has decided to redesign the flow of customers and the flow to take the food.
In this Final Project, my group will use five principles from the Universal Principles of Design to redesign this cafe. The five principles of design used in this design is legibility, highlighting, iconic representation, wayfinding and color. In this design, we will attach an arrow on the cafe Sulaiman Kiley Cempaka’s floor as an indicator to determine the flow when paying for food or when to take food. This is the solution that we came up with to solve the current problem faced by the café.
IDEA GENERATION AND IDEA VALIDATION
For this particular problem in the design, we tried to discuss and come up with ideas to solve the problem regarding the customer line to pay food at the counter overlaps with the line of customers to take their food. At first, we discussed a lot on the solutions disregarding the factor of costs, complexity, availability, suitability and appearance. The first idea is that we tried to change the directions for the que line. However, we have to disregard the idea because the area is not suitable. One alternative is to change the flow to the opposite, but it would make customers to que outside. Another one is to ask the customers to que around the counter but it would affect the movement of the workers as it is the entry point for the cashier to the counter. Another different alternative is to change the que around the café internal areas but it would affect the movement of customers to eat at the tables.
The second idea is to change the design of the café entirely but we have to discard this idea instantly as it has a lot of problems to do so. One of them is that the café just finished redesigning the café this year so redesigning it again is out of the question. Another reason is that it takes a lot of work. The third reason is that we have to make a deal with the café management to change the interior design, so to avoid the hassle, we decided that this idea is out of the question.
The third idea is to make a barrier at the food area, separating the customers who take food and the customers who que to pay their food at the counter. The barrier that we had in mind is the barrier like the same concept at the airport que line but a simpler in design. However, we decided that this idea is invalid too as it would disrupt the flow during the time with less traffic. Moreover, it gives trouble for the customers with bigger size as the area is a bit narrow for bigger customers, approximately 0.7 meters.
Hence, we decided to go on the fourth idea which is, to make the distinctions using stickers and arrows to differentiate the area between the area to take food and the area to que to pay food.

The picture above indicates the barrier, which is the area for the customers to take food (the red line) and the area for the customers to pay their food at the counter (the yellow line). We then add the arrows to indicate the flow for customers to que.
PROTOTYPE

Sketch after redesign

Prototype: 3D design
To solve the flow problem, we put the barrier in front of the food place so it will separate people that want to choose their food with people that want to paying or order water at the counter. This prototype is designed according to the interior of the café, which focused on the area to take the food and the counter area. We decided to make a prototype on that particular area to emphasize the design for our assignment.
We took accord the measurements of the tables, chairs, counter, the sinks and the space or gap between those objects. The prototype that was designed is created by taking the accord on the measurements when building this prototype.
Legibility is visual clarity left, generally based on size, typeface, contrast, text block, and character spacing used. We implement the principle legibility in the text we printed on the arrows. The texts are “PAY HERE” on the arrows, using fonts easy to read and font size of 48. In addition, Color is used in designs to attract attention, group elements, meanings, and enhance aesthetics. The colour red and yellow we chose have reasons and meaning behind them. We chose the colour red to indicate the customers that the area is off limits if you are not going to take food and are going to pay at the counter. We use the colour yellow because the bright colour can attract the customers’ attention and it is visible to the customers. Wayfinding is the process of using spatial information and the environment to navigate to the destination. We implement the principle wayfinding in the continuous arrows to indicate the flow to pay the food. Highlights are techniques for paying attention to text or image fields. We used the principle highlight to emphasize the distinctions between the area to take food and area for the customers to que to pay food by applying the different use of colours in the designs. The principle iconic representation is the use of pictorial images to increase the recognition and withdrawal of signs and controls. We used the arrows as direction indicators and these arrows are an example of iconic representation. Conclusively, we have used these 5 principles to redesign and improve Cafe Sulaiman Kiley in Cempaka to make it easier for customers to buy and choose foods.
SUMMARY
In short, our design for the solution of the aforementioned problem is to install those barriers or distinctions using the tapes and installing the indicators using the arrows. We implemented the principles of legibility to clarify the texts, color to attract the customers’ attention, wayfinding to direct the customers to the counter, highlight to emphasize the distinction between the two areas and iconic representation for the arrows.
The design may not solve the problems entirely but by using the very same idea, the café managements can implement the idea when they redesign the café again in the future. Even if they do not implement the idea, they can take not of the problem and redesign the café to avoid such problems reoccur.
REFERENCES
Dam, R., & Siang, T. (n.d.). 5 Stages in the Design Thinking Process. Retrieved from https://www.interaction-design.org/literature/article/5-stages-in-the-design-thinking-process








































