AB for “An Investigation of How Design-Oriented Organisations Implement Design Thinking”
Chen, Steven, and Alladi Venkatesh. “An Investigation Of How Design-Oriented Organisations Implement Design Thinking.” Journal Of Marketing Management 29.15/16 (2013): 1680-1700. Business Source Complete. Web. 23 Feb. 2016.
The authors of the article “An Investigation of How Design-Oriented Organisations Implement Design Thinking”, Steven Chen (graduate of California State University, Fullerton, USA) and Alladi Venkatesh (graduate of University of California, Irvine, USA), state that “there is an emphasis on design, especially in relation to marketing activities such as product development, product packaging, and brand logo creation”, which requires organizations to implement “design thinking into developing design outcomes”.
The authors preformed several studies and conducted secondary research to gather information to support their thesis. The intended audience is interior designers for organizations. The purpose of this article is to “develop a conceptual framework for design thinking, and then to investigate empirically how organizations implement it in actual practice”. This source is useful because it discusses “the dimensions of design thinking and how organizations implement design thinking to create concepts that match organizational goals”. It provides information on how designers incorporate the vision of the organization into their work.
AB #1 for ” Creativity, aesthetics and eco-friendliness: A physical dining environment design synthetic assessment model of innovative restaurants”
Horng, Jeou-Shyan, et al. “Creativity, Aesthetics And Eco-Friendliness: A Physical Dining Environment Design Synthetic Assessment Model Of Innovative Restaurants.” Tourism Management 36.(2013): 15-25. ScienceDirect. Web. 23 Feb. 2016.
The authors of the article “Creativity, aesthetics and eco-friendliness: A physical dining environment design synthetic assessment model of innovative restaurants”, Jeou-Shyan Horng(president of Taiwan Hospitality Education Association with a PhD from Iowa State University), Sheng-Fang Chou(doctoral student of Department of Human Development and Family, National Taiwan Normal University), Chih-Hsing Liu(Assistant Professor of Ming Chuan University with a Ph.D. degree from National Taiwan University, and Chang-Yen Tsai (associate professor of Department of Hospitality Management with a PhD from Iowa State University) , collectively propose that “innovation is a critical attribute in future restaurant physical environment designed”.
They used information gathered from interviews and the ideas from experts to support their thesis. They concluded from their studies “that eco-friendliness, creativity and aesthetics dimension are complementary”. The purpose of this study, as stated in the introduction of the article, is to “provide an important reference for restaurant managers and interior designers in their decision-making process, thereby reducing risk”. This source is useful because it gives insight on what interior designers take into consideration when designing an internal environment.
