Concern profile e o desenvolvimento de sistema produto serviço em projetos de gastronomia

Abstract

This study explores how the concerns (predispositions and patterns that people bring to an emotional process over a given stimulus) analyzes of Bistro users could contribute to the development of a product service system that has the goal of providing a positive experience to users. The basis for the study would be found, other than in the strategic design field itself, in the experience design and in the emotional design fields. First, a theory review over the approaches that underline the subject would be done, followed by a deeper study of the Appraisals Theory, which provides the ground for the users concern analysis. The appraisals theory was originated on cognitive psychology and proposes the understanding of people’s emotional relationship with the projected elements. The objective of the study aimed to understand how a construction of a concern profile (which is a way to organize to catalog and understanding of the users’ concerns over a given stimulus) could contribute to the design of product service system with the focus of stimulating positive experiences amongst the users. The investigation data was collected in two-steps: in the first one, in-depth interviews were conducted with Bistro consumers with the purpose of understand, analyze and prepare the concern profile. The second step of the data collection was a discussion with a focus group on the utilization of the concern profile in a Bistro concept project and its relevance to a product service system offer. The discussion of the results included the evaluation of consumers’ demands and the connections with possible paths to projects that would stimulate positive consumer experiences. These connections were then discussed in the focus group and the results provided a diagnosis that the typologies of the concerns have influence on the developments of the project guidelines and that the potential of the concern profile could be influenced by the diversity of the project team.