CHAPTER 2 : Design Process

Identifying Problem :

 not hygienic :
- that odds are high that a gastroenteritis-causing virus is present on all public
silverware, even after they've been washed and dried
- Unhygenic, if your spoon/fork is not cleaned regularly

 users are not sure how to use :

- the user is not sure how to use the spoon and fork though washed

Generating Idea :

 dispenser :
- One at a time dispensing keeps spoons and fork clean and free from germs
- Helps to keep cutlery of the floor and countertop
- Each dispenser holds at least 100 spoons and fork
- No wasted time spent on re-stocking
- Gives you greater efficiency - a clean and simple alternative
- Fully enclosed system protects cutlery from germ contamination.

Developing Model :

 material :
- metal
- sensor
- glass

Testing & Evaluating :

 May have problem in term of speed

CHAPTER 3
DESIGN FACTORS
Human:
 More hygenic for everyone to use in everyday life.
 To reduce the use of human energy and helps to reduce costs of hiring more workers.
 Helps users to have a clean utensils wherever they are during travelling.

Technology :
 Sensor technology.
 Touchscreen display to helps user to use the machine.
 Have LED lights to indicate whether it ready to use or it is cleaning the utensils

Ergonomic:
 Easy to carry because it is smaller in size.
 Can save space.

Economy:
 Restaurant
 House
 Travellers

Social and environment:

 Can help users to practice of living hygiene.
 Can save the water use
 Can save the environment.

Software used to draw :

 Adobe Photoshop