As part of our class project (Art, Design and culture course) under the able guidance of Professor Mriganka, we as a group of five students did a case study on various elements, systems and even services as a whole prevailing in our campus (Indian Institute of Technology Guwahati).
We explored, observed, and analysed the prevailing systems of the campus and further brainstormed ideas that could help in finding the existing loopholes and also building new systems accordingly in near future. Below comprises the list of systems that we observed and analysed:
- DOD Circle: We started off our quest from our own department, DOD (Department of Design) where we have a Design Circle, a common place where people (professors and students) sit and interact. The circle is aesthetically well designed, and in a manner that space is used judiciously. It also has echo spot at the centre, making one-to-many interaction more interesting and interactive.The only thing that the circle lacks is a proper drainage system, the water gets choked during the rainy season and otherwise while cleaning the circle and hence it requires suitable design intervention to resolve the issue.
2. Dustbins: In our campus at least one dustbin in present in a distance of every 100m. The dustbins are kept in frames preventing them from falling from the virtue of wind, animals etc. The dustbins are ergonomically well designed from the top as well as sides. At more crowded places (Core 1, Student Activity Center etc) different dustbins (color coded) can be kept, leading to the differentiation between plastics and disposals, helping in the recycling of the same. The dustbins can also be more interactive in terms of giving a polite visual or a voice feedback like ‘thank you’ motivating people to use it subconsciously.
3. Student-Faculty Interaction: It tends to happen at times, a faculty is not in his room when a student visits for certain work. A platform that tells the location of the professor which can be accessed by the student in case of an emergency. Plus the platform (app-based) can also help in the interaction between professors and students, in a sense that the professors can get to know more about students informally and can contact them whenever required.
4. Coffee Machine: The coffee machine in our hostel/core canteens happens to be a good design as it is compact in size, multiple beverages can be poured from it, customizable, and can easy to understand and use by novice users. It can be made more interactive by having temperature and volume (in ml) displays in the front. It can give a voice feedback and plus the amount of liquid/powder/coffee beans levels can be displayed in the front, hence one does not has to open the machine every time to check the level in different containers.
5. E-Rickshaw: Last semester, the campus was benefited with the service of E-rickshaw, that helped in travelling from one point to another within the campus. The design of the E-rickshaw is very compact, eco-friendly, comfortable to travel and relatively cheap. Although the current system design can be modified to fill in the loopholes, an app-based platform can be created to book an E-Rickshaw as it would help in determining the location, arrival time and availability of space in E-Rickshaw unlike the current system in which one has to call the driver, check the availability and accessibility over phone.
6. Academic Calendar: The current design of the Institute’s academic calendar(online version) is less interactive and very basic. It can be made more interactive using different color codes for events and holidays round the year. More relevant graphics and corresponding links should also be provided for respective events, that should also be updated accordingly round the year.
7. Mess Menu and feedback form: An online platform comprising of mess menus of all the hostels should be designed, keeping the students and residents of the campus informed regarding the food made in different hostels giving them an option to visit a certain hostel if necessary. A feedback form including a survey should also be included to monitor the quality, hygiene and hospitality of food in different hostels.