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Careful considerations in designing and organizing information for restaurant point-of-sale (POS) systems can affect user experience. Unfortunately, usability guidelines are sparse for these systems. Applications from other studies, such as categorical organization and F-shape, are implemented in an experimental interface as a starting point of discussion. A control interface was designed after the default version of NCR Aloha’s POS program: Aloha Table Service. Novice and expert order taking strategies were also observed to compare input differences. This study examined selection time, total time, and selection accuracy across both order and interface types. The results show that time and number of key presses are significantly reduced under the treatment interface, and that teaching expert order taking strategies to novice users may help reduce cognitive load.
This Project Report documents the accomplishments of an extraordinary group of students, faculty, and staff at the Arizona state University, who participated in a year-long, multidisciplinary, first-of-its-kind academic endeavor entitled “The Making of a COVID Lab.” The lab that is the focus of this project is the ASU Biodesign Clinical Testing Laboratory, known simply as the ABCTL.
Under the direction of Dr. Carolyn Compton, a group of seven Barrett honors students have embarked on a truly unique team thesis project to create a documentary on the process of creating a COVID-19 testing laboratory. This documentary tells the story of the ASU Biodesign Clinical Testing Laboratory (ABCTL), the first lab in the western United States to offer public saliva testing to identify the presence of COVID-19.
This report summarizes the proceedings of the workshop focusing primarily on two sessions: the first related to social vulnerability mapping and the second related to the identification and prioritization of interventions necessary to address the impacts of climate-sensitive hazards.