The trolleys are mainly used for serving food. Currently people are using carrying buckets to serve food in any function, due to carrying in hands people are used to get ergonomic problems & Repetitive strain injuries. To overcome this presently there is a product exists in the market, but this has two different trolleys which are too big & not ergonomic to serve. There is a need to develop a new design to become a market leader in this segment. The design process began with product context study where a thorough understanding of the existing product was made by going through literatures and discussions with the Chefs, Catering owners & food serving personnel. Having Telephonic interviews/questionnaires with catering & serving people, the method adopted for data collection. This followed by different design process like Quality Deployment Function, Mind Mapping, etc were implemented during concepts generation and designs execution. The final output of this project is a single trolley which can be served easily without any strain. The final product will carry more amount of food & avoid frequent line movements and can be served more ergonomically.
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4 days ago
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