Mallika

Mallika has an educational background in architecture. She is a QA Engineer at Autodesk where she helps shape CAD products for architects and users from other design disciplines. She is interested in gaining a deeper understanding of what makes a product work.

Background Knowledge, Background Knowledge Errors, Contributor, Errors, Interaction Design, Interface Design, Mental Model Traps, Product Design Strategy, Scaffolding, Users

More is always better – Or so most think!

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Tugend, A., (2010). “For the Dishwasher’s Sake, Go Easy on the Detergent.” NY Times Online. Visited on November 04, 2010: http://www.nytimes.com/2010/03/13/your-money/13shortcuts.html   If dishwashers do not seem to be doing their job or if your clothes are not coming out as soft as you’d like them to, or if these machines break down easily, it is most likely due to “user error.” We throw in multiple fabric softener sheets because more is better. More isn’t better in this case! The excess sheets liquefy when the dryer gets hot and gum up the dryer. Most people use ten to fifteen times the amount of soap they need. This excess soap is detrimental to the life of the machines.   This article has some clear implications for interaction and interface design.  User errors are likely to happen. Even if you have a manual with detailed instructions, the chances of somebody reading that manual are very slim. Even if they read it, they are still likely to err. How can design inculcate the right usage in the user? In this case, what can design do to prevent errors resulting from the ‘More is better’ p-prim?    Possible Interaction Design Solutions: Solutions could be…

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Conceptual Design, Contributor, Ethnographic & User Data

Intention over Outcome

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BBC Staff, (2010). “Morality is modified in the lab.” BBC Online. Visited on October 02, 2010: http://news.bbc.co.uk/2/hi/health/8593748.stm. This article highlights a study that proves that human moral judgment can be modified by disrupting a specific area of the brain by applying magnetic pulses. For example, most of us would agree that it is morally unacceptable for a man to let his girlfriend walk across a bridge he knew to be unsafe. If he did not know it was unsafe, and the girlfriend did not make it safely across the bridge, we would not hold the man responsible for letting her cross the bridge. After a magnetic pulse is applied to a certain area of our brains we would think differently—Whether or not the man knew it to be unsafe, we would think it was morally acceptable for the man to let his girlfriend cross the bridge if she made it safely across. If she didn’t, we would feel it was morally unacceptable, regardless of whether or not he knew it to be unsafe. This shows how the judgment can be influenced to become outcome based rather than intention based. On Concept: If the reverse were possible, that is morally questionable…

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Conceptual Design, Contributor, Interface Design, Language, Product Design Strategy, Users

Using Menu Psychology to Entice Diners

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Kershaw, S., (2009). “Using Menu Psychology to Entice Diners.” New York Times Online. Visited on October 02, 2010: http://www.nytimes.com/2009/12/23/dining/23menus.html. This article discusses how an understanding of human psychology is being applied to sculpt a restaurant menu into a lucrative tool for the restaurateur. Restaurateurs play down the importance of the cost figure by eliminating the dollar sign and decimals. Adding a personal touch to an item (‘Grandma Mary’s cake’) or a descriptive menu label (‘buttery pasta’) draws more attention to the dish. Other decoys include using a description that glorifies a more profitable dish compared to others. During the tough economic times in the last year, some restaurants were reinventing their restaurants through such menu design techniques, and were hoping that would make the difference they needed. Conceptual design: When you go to a restaurant, good food is not the only thing you seek; you are looking for a good experience. Of course sometimes, great food can make us turn a blind eye to any other inadequacy and draw us back into the restaurant. Nevertheless, a good experience overall manifests itself as a stronger loyalty. If your overall experience has made a lasting positive impression, you may recommend the restaurant…

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