- 會議論文
科技導入數位電子菜單設計初探
Research on the Design of Digital Electronic Menu with Technology Import
摘要
近年來，因民眾所得的提升與消費習慣的改變，使得台灣服務業市場的規模快速的成長。而對於服務業而言，能提供優質的服務是經營成功的關鍵，從2011年開始台灣餐飲業的營業額規模是逐年成長，由於少子化及高齡化的影響，在日後可能會造成人力短缺的問題，所以需要開始思考如何在不影響服務品質的情況下，解決人力短缺的問題。在資訊化和科技化高度發展的環境下，餐飲業大多數都結合此趨勢，利用QR Code、平板以及擴增實境系統等科技導入，從傳統式菜單改為消費者自助式服務的電子菜單，具有提升服務效率以及降低成本等優點，由此顯示，餐飲業結合科技應用於菜單已成為未來趨勢。本研究目的欲透過個案研究法探討國內外科技導入數位菜單的介面設計與互動裝置，再提出數位菜單的設計原則以及使用技術與環境之建議。研究結果發現三個案例的介面都以圖在左，字在右的方式進行編排，以清晰簡潔為主，保持整體一致性，色彩以品牌色為主色調，加深消費者的品牌印象。期望本研究能成為未來應用於數位電子菜單設計呈現上的參考依據。
並列摘要
In recent years, due to the improvement of people's income and the change of consumption habits, the scale of Taiwan's service industry market has grown rapidly. As for the service industry, the ability to provide high-quality services is the key to business success. Since 2011, the turnover of Taiwan's catering industry has been growing year by year. Due to the declining birthrate and aging population, it may cause a shortage of manpower in the future. Problem, so we need to start thinking about how to solve the problem of manpower shortage without affecting the quality of service. In the highly developed environment of information and technology, most of the catering industry has combined this trend, using QR Code, tablets, and augmented reality systems and other technologies to import, changing from traditional menus to consumer self-service electronic menus , Has the advantages of improving service efficiency and reducing costs, which shows that the combination of technology and application of menus in the catering industry has become a future trend. The purpose of this research is to explore the interface design and interactive installations of digital menus introduced by domestic and foreign technology through a case study method, and then propose the design principles of digital menus and suggestions on the use of technology and environment. The results of the study found that the interfaces of the three cases were all arranged with pictures on the left and words on the right. They were clear and concise, maintaining overall consistency, and using brand colors as the main color to deepen consumers' brand impressions. It is hoped that this research can become a reference for the design and presentation of digital electronic menus in the future.