Wednesday, 29 August 2012

I&E Presentation S2-07 290812

W&W
Creative and fun to watch
Message not very clear, except in the last 3 sec.
Didn't see the logo or tagline in the commercial - won't know brand of the mic or where to buy it.
Attractive and appealing logo.

The Comfort Zone
Funny: fast forward
Voice-over may help.
Not very clear what's the benefits of your toaster; some visual effects (minimally, facial expressions) may be helpful
Good quality

Cookie Crunch
Good quality and appealing images used. Some attempt to use a consistent font but not very clear.
Need to make the product clearer in the 3rd poster. Need to show a common theme

Vanilla Industry
Good visuals: a common theme ties the 3 posters together.
The creative aspect is not very obvious. May want to work on that.
Blow up the size of the 'benefits' in the 3rd poster.
Very clear messaging.

Jereme: No Pane No Gain
Need to separate your information into 3 posters. Use more lively colours, learn from Vanilla Industy (sunscreen) group.


Warmest Regards,

Mr Dennis Lam

Tuesday, 31 July 2012

The Comfort Zone

Benefits of a 'The Comfort Zone' product : ergonomic, environmentally friendly, efficient, less noise,

Wednesday, 18 July 2012

Bazaar Duty Roster

Bazaar Prices

Expected cost:

5 Tubs of ice cream : $100(Thanks to Jia en's mother)

20 Bottles of drinks : $37.20

400 cups : $21

200 spoons: $5.60

Ice Box+Dry ice:$30

 

Total Cost: $193.80

 

 

 

Pricing:

1 cup of mocktail : $2

Mocktails: Mixing any drinks together to form a new drink(Pre-fixed, Menu will be posted by Production team.)

1 Scoop of ice cream : $3

Ice creams: Vanilla, Chocolate and Strawberry

1 cup of any drink: $1

Drinks: Coke, Root Beer, Sprite and Fanta

1 Float: $4

Floats: Mixing any flavored ice cream with any drink

Operations Managers.

Banners: Definitely in the canteen. Most of the posters should be in the place where it is more populated.
Location: We will use the stall 7 instead of the tables. But if we need extra tables for the utensils then we might borrow some.
Publicity: Harindrar is the movable poster.(He's going to walk around with the poster)
Sherwin: Gonna spike all the queue cutters
Freezer: Borrow from stall 7; put a table in front of the stall: A few people handle inside the stall (ice cream) while a few other people stand around the table...

Thursday, 17 May 2012

I&E brand name

Product: Cookies with ice cream or whipped cream on top
Brand name : Cookice Factory
Tagline: regular cookies ain't enough

Group member: Chinni, Harindrar, Shiying, Bryan, Farrell

Friday, 27 April 2012

Name: The Comfort Zone
Products: Home Appliances
Tagline: Electrifying your house
By: Bowen, Jia En, Lindsay, Dylan, Sherwin

Wednesday, 7 March 2012

I&E Group Problem Statement

Group Members: Harindrar, Bryan, Valery

Group Problem Statement: Wouldn't it be nice if stress could be prevented?
In what ways can stress be eradicated from your life?

Root Cause Identified: Some people turn to death as a solution to get out
of the stress that may come from work or the people around them. Many think
that it is the only way to stop getting stressed by normal everyday things.
However, why end their lives just to get away from stress when they can
just prevent it with a device?



(sorry for the late post)

Thursday, 1 March 2012

Social Innovation Assessment Rubrics


Hi Sec 2 SST students,

We will be using two rubrics to assess your Social Innovation Project. Kindly refer to the following:

Evaluation Rubric 1
Criteria / Levels
Ownership
Reflective Thinking
Creative Thinking
Project Management
Understanding of Innovative Process

Level 4 Accomplished
The pupil is knowledgeable and enthusiastic about every aspect of his / her product.

The pupil is keenly aware of his / her own thinking and is always evaluating the effectiveness of his / her own actions.

The pupil always generates new ways of viewing a situation outside the boundaries of standard convention.

The pupil manages his / her time very well, meeting all of the target timelines that were set.

The pupil fully understands and applies innovative process.

Level 3
Competent
The pupil is knowledgeable and enthusiastic about most aspects of his / her product.

The pupil is aware of his / her own thinking and is   evaluating the effectiveness of his / her own actions most of the time.

The pupil generates new ways of viewing a situation outside the boundaries of standard convention most of the time.

The pupil manages his / her time well, meeting most of the target timelines that were set.

The pupil mostly understands and applies the innovative process.

Level 2 Developing
The pupil is knowledgeable and enthusiastic about some aspects of his / her product.

The pupil is aware of his / her own thinking and evaluates the effectiveness of his / her own actions some of the time.
The pupil generates new ways of viewing a situation outside the boundaries of standard convention some of the time.

The pupil does not manage his / her time well, meeting only some of the target timelines that were set.

The pupil partially understands and applies the innovative process.

Level 1
Needs Improvement
The pupil is knowledgeable and enthusiastic about few aspects of his / her product.

The pupil is not aware of his / her own thinking and does not evaluate the effectiveness of his / her own actions.

The pupil does not generate new ways of viewing a situation outside the boundaries of standard convention.

The pupil is unable to manage his / her time at all, missing all of the target timelines that were set.

The pupil does not understand and apply the innovative process.


Evaluation Rubrics 2



Criteria / Levels
Product Model
Standard/Quality
Product Originality
Product Meets Needs
Product Design
Product Model Serves Purpose
Quality of Project Report

Level 4 Accomplished
The product is of excellent standard and quality.

The product reflects several elements originality.

The product meets all the needs of the target group.
The product design and /or construction is of excellent standards.
The detailed sketches /   scale models / prototypes serves the intended purpose fully.
All sections of the the project report are detailed, clear, comprehensive.


Level 3
Competent
The product is of good standard and quality.

The product reflects few   elements of originality.

The product meets most of   the needs of the target group.
The product design and /or construction is of good standards.
The detailed sketches /   scale models / prototypes serves the intended purpose mostly and is made with   very good quality.
Most sections of the the project report are detailed, clear, comprehensive.


Level 2 Developing
The product is of fair standard and quality.

The product reflects 1 element of originality.

The product meets some of   the needs of the target group.
The product design and /or construction is of fair standards.
The detailed sketches /   scale models / prototypes serves the intended purpose to some extend and is made with good quality.
Some sections of the the project report are detailed, clear, comprehensive.


Level 1
Needs Improvement
The product is of low standard and quality.

The product does not reflect any element of originality.

The product does not meet the needs of the target group.
The product design and /or construction is of low standards.
The detailed sketches /   scale models / prototypes does not serve the intended purpose fully and is made with fair quality.
The project report is not detailed, clear or comprehensive.







Monday, 27 February 2012

I&E Social Innovation

1) Praveen, Chin Wai Kit, Jereme Ho
2) Wouldn't it be nice if lesser people consumed second-hand smoke? In what way may we reduce people near MRT stations and outside shopping centers to inhale second-hand smoke from inconsiderate smokers.
3) Smokers are inconsiderate as they do not move to a private place before smoking.

Social Innovation Project


Group members: Chinni Shivali Savita and Carissa Liew

Group problem statement:In many Singapore restaurants and hawker centers there are shortage of seats in lunch hours. It is mainly because the customers cover extra space in the tables, for instance 1 person covering space meant for 4 people and this results in not need enough seating space for other customers. 

Root cause identified: When it is crowded, the small table in hawker centers are usually taken up, leaving the customers with no choice but to occupy the bigger tables.

I&E template

1. Group members:
Chelsea Eliathamby
Lindsay Charles Gillan Oliver
Koh Jia En

2. Group Problem Statement:

Hygiene masks are too uncomfortable to wear, thus causing people to disregard their health as they prefer not to use masks even though they are sick or in a country with pandemic.

3. Root cause identified:

The main reason people feel discomfort because, the material is used as it is able to cut off bacteria circulation but to serve that purpose, air circulation is partially cut off as well, causing bad ventilation of air. Therefore, it feels stuffy after a while. This problem causes people to not wear masks even though they are sick or in risk of contracting illnesses / only wear masks for a short duration. That defeats the purpose of wearing a mask and puts the community in the risk of being infected.

1) Sim Bowen, Farrell Nah, Sherwin Seah
2)Cleaning trolley in hawker centers take up too much space and are very dirty. This is a safety and health hazard.
3) Trolleys are too big and poorly designed. A bigger trolley is harder to clean and maintain, causing it to become very dirty and unhygienic. A big trolley will also require more space to store and is harder to use. It will also block passageways. A smaller and more compact trolley can be designed to solve all the above problems

I&E Post S2-07

1. I am Dylan Loo Jing Ying from S-207 and the other members in my group are Darshan and Sheares Tiong.

2. Restaurants in Singapore take too long to serve the people who are coming to the restaurant to eat. This problem has caused potential customers to get irritated and leave, not wanting to eat there anymore. This causes the restaurant to incur losses that could have been prevented.

3.The root cause is number 1.
What we mean when we say that the process of cleaning the table is too long is that that the entire process, from the janitor spotting the table to re-arranging the table, may be taking too long.
There are several reasons as to why we chose this to be the root cause.
One is that cleaning is slow, because there are many steps to cleaning the table: First, a cleaner needs to spot the table and navigate to that spot. After that, there is a need to clear the plates, bowls, take away the chopsticks and spoons and clear away the bones left by the customers, etc.
After that, there is still a need to wet the cloth and give the table a wipe, and depending on the size of the table and the space in the room it can take a while.

IE Post.

1. Ryan Lai and Yan Feng
2. Most working adults and students don't have space to eat their meals during lunch. They cannot find a seat a at the dining area, and hence cannot buy their meals at the hawker centre. Some people do not feel comfortable sharing tables with others so this also causes a lack of space, or maybe they just don't like to share tables with people.
3. The root cause is people not liking to share tables, mostly because there is not enough space on the current table that their sitting on, the reason we picked this is because this is the most commonly observed problem we noticed.

Gan Wei Qin, He Shiying, Edwin Lim

Group Members: Gan Wei Qin, He Shiying, Edwin Lim
Problem Statement: Wouldn't it be nice if it was impossible for bicycles to be stolen?
Group Root Cause: The bicycle locks are not effective enough: They are not strong enough and easy to sabotage. 



Post your Social Innovation Problem Statement here

Hi S2-07,

Post your Social Innovation Problem Statement here. It should include clearly:

1. Your group members

2. Your group problem statement

3. The root cause identified.


Thanks!

Warmest Regards,

Mr Dennis Lam