| With the advent of post-industrial era, the traditional product design and service design began to develop in the direction, which is the inevitable trend of the design,so this time on a civil aircraft in flight catering service system design, is designed to serve as the basis for the theory, The service design common design approach- "people-centered", "System Design" and "user participatory design" approach applied to the design of food service systems, the systematic analysis of food service system consisting of four element- "people, technology, organization and sharing information," and the establishment of service blueprint on civil aircraft flight catering service system based on service flow chart, and then in the service of the various components of the blueprint and the entire service process observation,research later, again the major part of its careful analysis to identify the entire food service systems in service "pain points", the main consideration include: food product handling, value, safety and functionality, catering operations process convenient,reasonable, safety and efficiency, as well as service recipients catering products and services demand level, etc., and then for its services "pain point" systematic design analysis, research, identify solutions and services "pain point" The method, the final design of a suitable on the entire aviation aircraft catering services systems products and services, and strive to design products and services out of the reach service providers and service recipients lower demand for services at the same time, which can meet the level requirements, even the high-level requirements. |
