Designing for efficient use of space: A user-centred approach

By Gordon Rugg

Often, simple examples illustrate important principles. This article is about one of those examples. It involves a real café, near a major university in London, which did a brilliant job of designing the layout for fast, efficient and low-hassle use. The key concepts behind this apply just as much to design of huge buildings as to tiny cafés. I’ve used the café as a worked example of how simple task analysis, hassle analysis and design rationale can make produce an outcome that is good for everyone involved.

The café is tiny. It has a service counter on the right as you go in. There’s a door to the kitchen and toilets beyond the service counter, and there are a couple of small tables at the back. That’s about all there is. A lot of the trade is university staff and students who want take-away coffee and sandwiches, and who want fast service. So why is the design so good?

Continue reading

Requirements, evaluation and measurement: How to tell if you’ve met a client’s goals

By Gordon Rugg

This article is part of a series about the problem of identifying and clarifying client requirements. In this article, we’ll look at the issues involved in measuring and evaluating a product, both qualitatively and quantitatively.

elephant scales

https://upload.wikimedia.org/wikipedia/commons/5/54/Elephantidae-scale.svg

Continue reading