Discussion Chapter 3

.docx

School

Art Institute of Philadelphia *

*We aren’t endorsed by this school

Course

206

Subject

Marketing

Date

Feb 20, 2024

Type

docx

Pages

2

Uploaded by UltraCoyotePerson525

Report
Select a product you use frequently. Describe its current life cycle and component and material composition based on what you know and can determine from a short search for information. Then describe how this same product would be designed, used, and handled through the end of its life if the product’s designers used the ideas introduced in this chapter. Be specific about what concepts and tools you are applying to your analysis . With reference to my food truck and general restaurant ideas: Aside from food sustainability and my restaurant solar electricity options, instead of using the harsh chemical cleaners that many people use, I plan to use hydrogen peroxide base and other eco-friendly cleaners for my kitchen and bathroom areas, and for the customer utilized front of the house, a food grade hydrogen peroxide cleaner will be used. There are many eco-friendly cleaners now that there is a greater environmental impact conversation and while I have not done enough research to specifically pick a perfect option at the present time, I know that it will be an easy option to choose and to maintain. As for the front of the house, I would like to make my own cleaner that is both eco-friendly and customer safe that that is based in hydrogen peroxide. For this I would have to use food grade hydrogen peroxide which is a 35% dilution and does not contain certain stabilizers such as acetanilide. In my home I use a combination of hydrogen peroxide, Dawn dish detergent, and baking soda which has a great cleaning effect while also deodorizing and sanitizing. I like using hydrogen peroxide as my green option because when it breaks down it only breaks down into hydrogen and oxygen which are both good for the environment and it breaks down in only a couple days tops depending on the percentage of dilution with water (which in this case would be 35% dilution for the food grade hydrogen peroxide). I have also seen in some restaurants and places that are Lounge-worthy, some businesses like to use spray fragrances, plug in fragrances, and candles to create an atmosphere and maintain a certain level of cleanliness and freshness. I like the mixture that I have been using in my home, in which I either use a Dawn dish detergent (any scent is nice for me) or I can replace that with a plain smelling eco-friendly detergent (which I have done) and I can add natural oils such as mint or lavender which in the past has created a very light fragrance and is not overpowering but does add a subtle hint and reminds me just how clean my home is and in turn I hope my customers will know how clean and fresh my restaurant is. I want my customers to be able to feel comfortable and not overpowered by any scent that is not the wonderful, delicious food in front of them and in the kitchen. Plus, who really wants to smell cleaner
while they eat or get cleaner on their arms, silverware, and napkins from the table before they eat?
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help