research-article

Proposal for a novel computerized menu-presentation interface for restaurants

Authors:

Goutam Paul,

Soumi PaulAuthors Info & Claims

APCHI '13: Proceedings of the 11th Asia Pacific Conference on Computer Human Interaction

Pages 119 - 122

https://doi.org/10.1145/2525194.2525281

Published: 24 September 2013 Publication History

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Abstract

Food is a necessity of life for all, and is a source of entertainment to many. Due to poor design of menu-presentation system in restaurants, be it online or manual, often people are forced to select dishes, without properly being informed about whether it would cater their likes and dislikes or their health requirements. It is a fact that the choices and requirements are varied and designing a menu-interface to satisfy everybody is a challenging task. In this paper, we propose a general framework for a low-cost customizable computerized menu-system that any restaurant or food-chain can adopt for better user-friendliness and usefulness for themselves as well as for their customers.

References

[1]

So Jung, L. & Cranage, D. The Relative Importance of Menu Attributes at Point of Menu Selection Through Conjoint Analysis: Focused on Adolescents. In Journal of Foodservice Business Research, vol. 10(2), 2007, pp. 3--18.

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[2]

Brewer, R., Druin, A. and Ronch, J. iMenu: Designing an Interactive Restaurant Menu for Children. LSAMP Undergraduate Research Symposium, May 10, 2010.

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Cheong, S. N., Yeong, M. H. T., Neoh, J. J., Teh, C. Y. and Yap, W. J. Enriching dining experience with the multi-touchable entertainment applications. In IEEE International Conference on Science and Social Research (CSSR), 2010, pp. 373--378.

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Lin, Carolyn A., Mou, Y., and Lagoe, C. Communicating nutrition information: Usability and usefulness of the interactive menus of national fast food chain restaurants. In Journal of Communication In Healthcare, vol. 4 (3), 2011, pp. 187--199.

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Buchanan, N. An examination of electronic tablet based menus for the restaurant industry. Master's Thesis, University of Delaware, 2011.

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Cited By

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Coskun AGenç HCoskun A(2023)How sustainable is your menu? Designing and assessing an interactive artefact to support chefs’ sustainable recipe-planning practicesProceedings of the 6th ACM SIGCAS/SIGCHI Conference on Computing and Sustainable Societies10.1145/3588001.3609366(90-98)Online publication date: 16-Aug-2023
https://dl.acm.org/doi/10.1145/3588001.3609366

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Proposal for a novel computerized menu-presentation interface for restaurants
1. Human-centered computing

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Published In

APCHI '13: Proceedings of the 11th Asia Pacific Conference on Computer Human Interaction

September 2013

420 pages

ISBN:9781450322539

DOI:10.1145/2525194

General Chairs:
Sanjay Tripathi
ABB Corporate Research, India
,
Anirudha Joshi
IIT Bombay, India

Permission to make digital or hard copies of part or all of this work for personal or classroom use is granted without fee provided that copies are not made or distributed for profit or commercial advantage and that copies bear this notice and the full citation on the first page. Copyrights for third-party components of this work must be honored. For all other uses, contact the Owner/Author.

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Association for Computing Machinery

New York, NY, United States

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Published: 24 September 2013

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SIGCHI

APCHI '13: 11th Asia Pacific Conference on Computer Human Interaction

September 24 - 27, 2013

Bangalore, India

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CHI 2025

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ACM CHI Conference on Human Factors in Computing Systems

April 26 - May 1, 2025

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Coskun AGenç HCoskun A(2023)How sustainable is your menu? Designing and assessing an interactive artefact to support chefs’ sustainable recipe-planning practicesProceedings of the 6th ACM SIGCAS/SIGCHI Conference on Computing and Sustainable Societies10.1145/3588001.3609366(90-98)Online publication date: 16-Aug-2023
https://dl.acm.org/doi/10.1145/3588001.3609366

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Slant menu: novel GUI widget with ergonomic design

A Systematic Literature Review of Food Recommender Systems

The Effect of Icon Size and Grid Size on Smartphone Menu Selection

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