Transyware In-Flight Food Service Ware by Sharon Leung |
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| DESIGN NAME: Transyware PRIMARY FUNCTION: In-Flight Food Service Ware INSPIRATION: Based on questionnaires conducted for passengers’ and flight attendants’ opinion, it is found that passengers always struggle to place the plastic packaging or eating steps due to the limited space. For flight attendants, they selected "passengers were not happy because their meal option preferred was no longer available” as the top negative working experience. Therefore, other than providing a clear dining flow, more features on an online booking system and in-flight food delivery are advanced. UNIQUE PROPERTIES / PROJECT DESCRIPTION: Transyware is a set of new in-flight food service ware which aims to create a better dining and user experience for users including not only passengers but also flight attendants in an eco-friendly and user-friendly way. By reducing the single-use packaging and material used for the tray, this simple structure can provide a clear using flow without struggling to place the plastic packaging and generate a better dining experience. OPERATION / FLOW / INTERACTION: 1, early meal preference is available during the online booking system. Airlines and catering service companies can get a more accurate number of set of meal to be prepared for each flight. 2, flight attendants use upgraded service trolleys showing passengers’ meal preference so service efficiency can be increased. In addition, attractive graphics on the cover of hot meals can shorten the delivery time. 3, passengers are served with their pre-selected meal option using Transyware after take-off. For the detail dining flow, passengers can finish bread first and turn the small plate upright and put into the slot, then they can enjoy the salad and dessert underneath. PROJECT DURATION AND LOCATION: The project started in September 2017 in Hong Kong and finished in May 2018, and was exhibited in PolyU Design Annual Show 2018 in June. |
PRODUCTION / REALIZATION TECHNOLOGY: Material "Tritan" is proposed to be used as the main material of Transyware. It doesn’t contain BPA, BPS or any other bisphenol. It also gives a high clarity and has a glass-like appearance and dishwasher-safe. Hence, it would give a nice appearance and user-experience with its transparent and durable properties. SPECIFICATIONS / TECHNICAL PROPERTIES: The size of the tray is W274 x D254 x H34 mm. It is related to the size of a service trolley. As is this highly related to the food provided by catering companies, the content of types of food in the tray is studied and based on the existing dimension (especially the aluminium container for the hot dish). TAGS: Inflight dining, Air meal, Travel, Cuisine, Enjoyment, Tableware RESEARCH ABSTRACT: 1. Questionnaire for Air Travellers: The aim of the questionnaire is to collect data from air travellers about their preference in choosing an airline and experience in having in-flight meal service. Also, the perception of the current in-flight experience and waste management of airlines are collected as a reference for design improvement. From the result of the survey, beside the food quality, service time is an important factor affecting passengers’ in-flight dining experience. For the negative experience gained related to plastic using, the lack of transparency in waste management by airlines probably causes passengers to suspect the recycling programs are well established or not. 2.Questionnaire for Flight Attendants: The aim of this questionnaire is to collect data from flight attendants in order to design a better in-flight meal service ware which can give an easier and user-friendly operation. The target would be those who are working in traditional airlines and have experience in preparing in-flight meals for passengers (esp economy class). This questionnaire is divided into 3 main sections, which are background information, working experience, and personal experience to share. It received 10 flight attendants’ feedback who have in-depth experience with 5 years or more as a flight attendant. The working condition is worse than expected as almost all of the respondents had been injured during in-flight meal preparation. It shows that the working condition should be improved. CHALLENGE: In-flight dining issue is highly restricted because it involves many operation. It is required to understand the whole procedure of meal preparation to delivery by cargo to airplane. From tiny details of in-flight tableware to the safety issue of the trolleys, from different classes to different countries' cuisine, they are highly affected by one another which added the difficulties in designing Transyware. ADDED DATE: 2018-10-05 12:19:01 TEAM MEMBERS (1) : IMAGE CREDITS: Image #1#2#3#4#5: Photographer Marco Choi PATENTS/COPYRIGHTS: Copyrights belong to Sha Long Leung, 2018. |
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| Visit the following page to learn more: https://www.shalongleung.com/transyware | |||||
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NAME: SHARON LEUNG PROFILE: Sharon Leung is a junior product designer based in Hong Kong. Graduated with first class honours in BA(Hons) Product Design at The Hong Kong Polytechnic University, she keeps working on designing home-related goods. Her experience in having an exchange programme in Finland and an internship in Japan during study affect her design with emphasizing the beauty of nature and trying to bring a closer connection to our daily activities. She is a careful and responsible person and loves observing small details in daily life. She believes that observation can always help us to find other’s need which is essential to our society that requires more love, care, and empathy. |
| AWARD DETAILS | |
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Transyware in-Flight Food Service Ware by Sharon Leung is Winner in Bakeware, Tableware, Drinkware and Cookware Design Category, 2018 - 2019.· Press Members: Login or Register to request an exclusive interview with Sharon Leung. · Click here to register inorder to view the profile and other works by Sharon Leung. |
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