서비스디자인 관점을 적용한 서비스디자인방법론의 평가항목에 관한 연구-서비스의 공간을 중심으로-A Study on a Evaluation Criteria of Service Design Methods from Service Design Standpoint - Focusing on Space of Service -
- Other Titles
- A Study on a Evaluation Criteria of Service Design Methods from Service Design Standpoint - Focusing on Space of Service -
- Authors
- 이재환; 김영혜
- Issue Date
- Aug-2013
- Publisher
- 한국디지털디자인협의회
- Keywords
- Space evaluation; Space design; Service design; Service space; Evaluation criteria
- Citation
- 한국디지털디자인협의회 conference, pp 129 - 132
- Pages
- 4
- Indexed
- OTHER
- Journal Title
- 한국디지털디자인협의회 conference
- Start Page
- 129
- End Page
- 132
- URI
- https://scholarworks.bwise.kr/erica/handle/2021.sw.erica/27186
- Abstract
- Recently, domestic government and corporation's increase in interest for public design and public service made them to be used in many businesses areas. Due to this trend, service design methodology has been used a lot. Service design methodology is used to find out a user's needs or to evaluate the quality of service. However, assessment on service design is mainly evaluated by asking users if it is good or bad. Therefore, the assessment reflects very subjective part of the contents and this could be the weakness of the service design methodology. This study focused on space, which is the application area of service design, and applied service design standpoint by researching and analyzing best practices and reclassified items accordingly. As a result, eleven evaluation items were derived and these reclassified contents were re-defined based on standpoints of service design. These re-defined items were classified into six categories according to similar properties and standpoints. In further studies, the ite s shown in the results will be deepened in their contents to create specific itemsand applied to the actual service design methodology. Furthermore, future studies will develop items by comparing the existing items.
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Collections - COLLEGE OF DESIGN > DEPARTMENT OF INDUSTRIAL DESIGN > 1. Journal Articles

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