In the following, I will present the development of my project within the diploma thesis, which touches on the field of beverage serving at multi-day festivals. I researched the main problems felt by both visitors who order a drink and, of course, the workers who are responsible for the fastest and most correct service. I will analyze the problems in detail and use the information as a starting point for developing my solution. Because it is a complex area, my project is actually a holistic design and furnishing of the space.
I will review the existing solutions on the market and select and describe the best ones, and I will adapt and use some of them as components of the final concept.
Based on the key information obtained in the analytical phase, I outlined a focus that serves as a starting point for the design of the entire complex. Before setting up the physical elements of the complex, I imagined the whole concept of organizing the work behind the bar. This is based on the division of labor by tasks and positioning on the front receiving and rear preparation line. I then outlined a draft of the layout of the space, a longer front and a shorter rear desk, which I later equipped with all the selected elements that are important to perform a particular task. I also described the idea of an internal system that connects the front desk to the rear, which allows for coordination and smooth execution of the service.
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