Robotiquette in Scandinavia

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dc.contributor.authorAndersson, Emrik
dc.contributor.authorTakvam, Filip
dc.contributor.departmentChalmers tekniska högskola / Institutionen för industri- och materialvetenskapsv
dc.contributor.departmentChalmers University of Technology / Department of Industrial and Materials Scienceen
dc.contributor.examinerBligård, Lars-Ola
dc.contributor.supervisorEkman, Fredrick
dc.date.accessioned2024-06-28T07:21:40Z
dc.date.available2024-06-28T07:21:40Z
dc.date.issued2024
dc.date.submitted
dc.description.abstractThis master thesis, which was conducted in collaboration with Merphi, set out to investigate what needs and requirements exist from dining customers and restaurant employees, to create acceptance for restaurant robots within a Swedish context. The research was performed from multiple perspectives, including a literature study, semi-structured interviews, and observations, all of which generated valuable insights into the acceptance of restaurant robots in Sweden. The analysed material from the research phase was then translated into a first iteration of design guidelines to be further refined through an iterative design process. The design process consisted of six design sprints, each focusing on a predefined set of guidelines for the development of sub-solutions that later could be combined into a restaurant robot concept. This design process resulted in refined design guidelines and a robot concept showcasing an exemplified translation of the design guidelines. Further analysis of the design process led to the development of a novel suggested design approach. This approach aims to further facilitate the development of robots by providing a clear structure for transforming a service that has previously been perceived by the users to be centred around a human, into one centred around a robot. Finally, a smaller focus group consisting of expert robot designers was used to evaluate and identify further improvements in the design guidelines and the suggested design approach. All the resulting insights are thought to help designers in the future develop robots that are to be accepted in a Swedish restaurant setting. The results were put into a web application showcasing the design approach, the design guidelines, the restaurant robot concept, and how they relate to each other to further aid future service robot designers.
dc.identifier.coursecodeIMSX30
dc.identifier.urihttp://hdl.handle.net/20.500.12380/308115
dc.setspec.uppsokTechnology
dc.subjectrestaurant robot
dc.subjecthospitality robot
dc.subjecthuman-robot interaction
dc.subjecttechnology acceptance
dc.subjectdesign approach
dc.titleRobotiquette in Scandinavia
dc.type.degreeExamensarbete för masterexamensv
dc.type.degreeMaster's Thesisen
dc.type.uppsokH
local.programmeIndustrial design engineering (MPDES), MSc
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