Servmate: simplifying communal dining for MADAD dining hall users

Jasmin, Muhammad Hazman Syahmi and Mamat Nawi, Azmir (2025) Servmate: simplifying communal dining for MADAD dining hall users. Design Innovation Academic Show (DIAS) 2025. pp. 422-428. ISSN 978672948780

Official URL: https://kedah.uitm.edu.my/research

Abstract

The ServMate dining tray is a product developed to address specific dining challenges observed at the MADAD open dining area in Kedah, which accommodates large crowds during communal events. Through direct site observation and user behaviour analysis, common problems such as difficulty carrying multiple food items, unstable cup placement, and inefficient storage were identified. ServMate responds to these needs with a compact, lightweight, and fully 3D-printed design featuring side handles for improved grip, an integrated cup holder indent to reduce spillage, and a stackable form for space-saving storage. The tray is made from antibacterial PLA composite, a material that is biodegradable, anti-mould, antibacterial, odour-resistant, and food-safe. Filleted edges further enhance cleaning efficiency. The final design aims to improve the dining experience for MADAD users by simplifying food transportation and optimising tray management in high-traffic dining scenarios.

Metadata

Item Type: Article
Creators:
Creators
Email / ID Num.
Jasmin, Muhammad Hazman Syahmi
hazmanmade@gmail.com
Mamat Nawi, Azmir
cokeash77@uitm.edu.my
Contributors:
Contribution
Name
Email / ID Num.
Editor
Shawalluddin, Syahrini
syahrini@uitm.edu.my
Editor
Jamaludin, Juaini
juaini@uitm.edu.my
Editor
Hassan, Normaziana
normazianahassan@uitm.edu.my
Editor
Mohd Yusof, Fadila
fadila675@uitm.edu.my
Subjects: T Technology > TS Manufactures > Production management. Operations management
T Technology > TS Manufactures > Production management. Operations management > Product engineering > Product design. Industrial design
Divisions: Universiti Teknologi MARA, Kedah > Sg Petani Campus > Faculty of Art and Design
Journal or Publication Title: Design Innovation Academic Show (DIAS) 2025
ISSN: 978672948780
Page Range: pp. 422-428
Keywords: Dining tray, Food portioning, Healthy eating, Food utensils, Trays
Date: 2025
URI: https://ir.uitm.edu.my/id/eprint/135419
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