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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
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Objective: This study aims to design an information display that can mitigate the cognitive and physical workload of human workers in collaborations involving human and cooking robots.
Background: Human workers in food and beverage establishments collaborating with cooking robots undertake dual roles: managing food and beverage production and monitoring system and store environments. This dual responsibility necessitates multitasking of human workers, thereby increasing their workload.
Method: HTA helped identify information requirements that could reduce the workload in such a collaborative environment. Based on these findings, we proposed an information display and validated its effectiveness through in-depth interviews with food and beverage industry workers.
Results: Key information requirements for the display design were identified to mitigate the workload of human workers in a collaborative environment. These include: 'Action Guide' to support work instruction and collaboration, 'Check Status' to understand the system and store environment, and 'Control for abnormal conditions' to manage unexpected issues while enhancing worker convenience and efficiency.
Conclusion: We proposed an information display design for use with cooking robots, aimed at reducing the workload in collaborative environments. The design provides action guides for the worker, checks the status of the system and the urrounding environment, and provides information on controlling abnormal conditions. This improves worker comfort and efficiency by mitigating attention to the status of the cooking robot and the store environment.
Application: This research can be used as a groundwork for designing information displays to assist humans in tasks that require collaboration with service robots.
Background: Human workers in food and beverage establishments collaborating with cooking robots undertake dual roles: managing food and beverage production and monitoring system and store environments. This dual responsibility necessitates multitasking of human workers, thereby increasing their workload.
Method: HTA helped identify information requirements that could reduce the workload in such a collaborative environment. Based on these findings, we proposed an information display and validated its effectiveness through in-depth interviews with food and beverage industry workers.
Results: Key information requirements for the display design were identified to mitigate the workload of human workers in a collaborative environment. These include: 'Action Guide' to support work instruction and collaboration, 'Check Status' to understand the system and store environment, and 'Control for abnormal conditions' to manage unexpected issues while enhancing worker convenience and efficiency.
Conclusion: We proposed an information display design for use with cooking robots, aimed at reducing the workload in collaborative environments. The design provides action guides for the worker, checks the status of the system and the urrounding environment, and provides information on controlling abnormal conditions. This improves worker comfort and efficiency by mitigating attention to the status of the cooking robot and the store environment.
Application: This research can be used as a groundwork for designing information displays to assist humans in tasks that require collaboration with service robots.
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