人間中心設計
Online ISSN : 2435-0605
Print ISSN : 1882-9635
14 巻, 1 号
選択された号の論文の10件中1~10を表示しています
前付
原著論文
  • 押野 沙紀, 吉武 良治
    原稿種別: 原著論文
    2018 年 14 巻 1 号 p. 1-8
    発行日: 2018/06/09
    公開日: 2020/09/01
    ジャーナル フリー
    In the past years, it has been difficult to differentiate the products only by their functions, the inclusion of user experience in service design has been gathering attention. This study focuses on enjoyment, which is one of the factors that improves user experience. The conceptual definition and elements of enjoyment have not been made clear enough yet. In order to create design guidelines for services that provide enjoyable experiences to the customers, this study aims to extract elements of enjoyment. Firstly, in this study, the meaning of the word ‘tanoshii’ was cleared by a brainstorming session. Secondly, a survey with questions about what is enjoyable was applied to 126 persons. The majority of the participants answered affirmatively to 15 out of 30 items. Thirdly, 8 elements of enjoyment were extracted based on the results of interviews, and their validity were checked from the result of additional research with questions and interviews. Finally, the way to make an enjoyable service with 8 elements was made clear.
資料(事例)
  • 近藤 朗, 小坂 満隆
    原稿種別: 資料(事例)
    2018 年 14 巻 1 号 p. 9-17
    発行日: 2018/06/09
    公開日: 2020/09/01
    ジャーナル フリー
    n the Internet, reservation and application services such as gourmet or accommodation have become common. In these services, user does not use service without getting information, such as the actual meal, the atmosphere in the shop, the customer service, etc., and finally decides the order. In this paper, we thought there are three branding activities in the information providing service on the Internet, first is for the employee who provides the service, second is the customer who actually applies, last one is for the community which evaluate and share about service. For these groups, we applied human - centered design method to what kind of branding to do and considered how we can maintain appropriate situation as service business ecosystem.
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