CBL Designs Showcase Presentation

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  • The first two items resulted in changes made to the content. Filtering of time – in current LJS documentation Temperature
  • Added detailed information (additional screens) on using the navigation
  • Filter powder – clarified wording in instruction and reworded test question Warping of fryer – changed terminology “warp” to “damaged” Adding to fryer – using the basket
  • Play/Menu buttons continued to be confusing. Will take off “Menu” button at beginning of sections.
  • CBL Designs Showcase Presentation

    1. 1. Shortening Maintenance At Long Johns Silver’s By: CBL Designs
    2. 2. Introductions CBL Designs Kristy C onger Project Manager Amanda B evis ID Project Leader Jeremy L arson IT Project Leader
    3. 3. Client <ul><li>Maredith Adsit- Training Developer </li></ul><ul><ul><li>Based in Louisville, KY </li></ul></ul><ul><li>Long John Silver’s Restaurant </li></ul>
    4. 4. Problem <ul><li>Design and supplement a training unit to enhance LJS current print based materials for shortening maintenance. </li></ul><ul><li>Questions to answer: </li></ul><ul><ul><li>What is the best way to filter? </li></ul></ul><ul><ul><li>How do you go about filtering? </li></ul></ul><ul><ul><li>When is the best time to filter? </li></ul></ul><ul><ul><li>When do you add new shortening? </li></ul></ul><ul><ul><li>How much shortening to you add? </li></ul></ul>
    5. 5. Why Shortening Maintenance? <ul><li>Longer life= Less cost </li></ul><ul><li>Improved shortening= Better food </li></ul><ul><li>LJS Success </li></ul>
    6. 6. Instructional Goals <ul><li>Recall the steps in the filtering process of shortening </li></ul><ul><li>Identify the steps in maintaining the quality of shortening </li></ul><ul><li>Determine the correct amount of shortening to add to fryers </li></ul>
    7. 7. Key Criteria <ul><li>Must appeal to target audience </li></ul><ul><li>Replicate real world experience </li></ul>
    8. 8. Addressing the Problem <ul><li>Computer-based </li></ul><ul><ul><li>Branching </li></ul></ul><ul><ul><ul><li>Filtering </li></ul></ul></ul><ul><ul><ul><li>Shortening Quality </li></ul></ul></ul><ul><ul><ul><li>Adding Shortening </li></ul></ul></ul><ul><li>Media </li></ul><ul><ul><li>Interactive assessment games </li></ul></ul><ul><ul><li>Video </li></ul></ul>
    9. 9. The Demo Kristy will now provide a demonstration of our project.
    10. 10. The Results <ul><li>Evaluations </li></ul><ul><ul><li>SME </li></ul></ul><ul><ul><li>One-on-One </li></ul></ul><ul><ul><li>Small Group </li></ul></ul><ul><li>Improvements </li></ul><ul><li>Lessons learned </li></ul>
    11. 11. Subject Matter Expert <ul><li>Filter powder </li></ul><ul><li>Warping of fryer </li></ul><ul><li>Filtering time </li></ul><ul><li>Temperature to check quality </li></ul>
    12. 12. One-on-One Trials (4 Participants) <ul><li>Liked </li></ul><ul><ul><li>Computer training </li></ul></ul><ul><ul><li>Videos </li></ul></ul><ul><ul><li>Knowing the tools needed </li></ul></ul><ul><li>Suggestions/Confused/Difficult </li></ul><ul><ul><li>Navigation (Menu button, between sections) </li></ul></ul>
    13. 13. One-on-One Trials <ul><li>All 4 participants made increase from pre to post. </li></ul>
    14. 14. Small Group Trial (5 Participants) “ It showed me exactly how to do it. ” - Terry <ul><li>Liked </li></ul><ul><ul><li>demonstrations </li></ul></ul><ul><ul><li>red words </li></ul></ul><ul><li>Suggestions/Confused/Difficult </li></ul><ul><ul><li>Play/Menu buttons </li></ul></ul><ul><ul><li>Add music to videos </li></ul></ul>
    15. 15. Small Group Trials What to do?
    16. 16. Improvements <ul><li>Added more detail to content </li></ul><ul><ul><li>Example: Push, pull, or turn levers, storage of items </li></ul></ul><ul><li>Conversational pieces </li></ul><ul><li>Added wording when finished; directions to exit training </li></ul>
    17. 17. Lessons Learned <ul><li>Write for the audience </li></ul><ul><ul><li>Documentation for client </li></ul></ul><ul><ul><li>Content for the learner </li></ul></ul><ul><li>Utilize resources </li></ul><ul><ul><li>Training personnel </li></ul></ul><ul><ul><li>Employees </li></ul></ul><ul><ul><li>Current material if available </li></ul></ul>
    18. 18. Thank You! Thank you for your attention. We hope you enjoyed the presentation.

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