Evaluate the use of design principles within the Virtual Organization site using the design criteria developed within the team. To do this you will need the list of 20 team design principles (these were assigned in wk1, we were supposed to talk about them in wk2 and firm up a list of 20.  We never did this as a team).  Lisa’s list was just the questions from the worksheet copied. I can work on this part and get you a list of 20 design principles so that you can use it to evaluate the Kudler Fine Food web site with it. .  Please have your update to me by 6/14 of your progress for wk4’s summery. *Recommendations for improvements to the site based on the design analysis and the inclusion of metadata to promote the website ( Please so that it can be added to the final paper in time.  Thanks! And assignment, Common element of design, so it’s not surprising that a lot of thought has gone into it. It’s important to consider things like:

The Virtual Organization site can be evaluated using design principles in order to assess its effectiveness and identify areas for improvement. In this analysis, it is important to refer to the list of 20 team design principles that were developed within the team. Although the assignment indicates that the team did not finalize this list, I can provide a set of design principles for the purpose of evaluating the Kudler Fine Food website.

Design principles are guidelines that help ensure a cohesive and user-friendly design. These principles can vary depending on the context and goals of the website, but they generally aim to enhance the user experience and promote efficient and effective communication.

Some potential design principles that could be applied to the Kudler Fine Food website include:

1. Consistency: The website should maintain consistent visual elements such as color schemes, typography, and layout throughout all pages to provide a unified and coherent experience.

2. Simplicity: The design should be straightforward and avoid unnecessary complexity, enabling users to easily navigate and find the information they need.

3. Clarity: The site should use clear and concise language, provide informative headings and labels, and ensure that the hierarchy of information is well-structured and easily understood.

4. Accessibility: The website should be designed with accessibility in mind, ensuring that it is usable by people with disabilities and compatible with assistive technologies.

5. Responsiveness: The design should be responsive, adapting to different screen sizes and devices to ensure optimal viewing and interaction experiences.

6. Visual hierarchy: Important content should be visually emphasized through size, color, or positioning to guide users’ attention and facilitate efficient information retrieval.

7. Error prevention and recovery: The site should employ strategies to prevent user errors and provide clear instructions for error correction when mistakes occur.

8. Navigation: Clear and intuitive navigation menus should be present to facilitate easy exploration of the website and enable users to quickly locate desired information.

9. Visual aesthetics: The design should be visually appealing, using appropriate imagery, whitespace, and visual elements to enhance the overall aesthetic experience.

10. Performance: The website should be optimized for fast loading times to minimize user frustration and improve overall user experience.

These design principles provide a starting point for evaluating the Kudler Fine Food website. By considering each principle and assessing how well the website incorporates them, we can identify areas for improvement and make recommendations to enhance the site’s design. Additionally, it is important to consider incorporating metadata to promote the website’s visibility on search engines and improve its overall promotion and accessibility.

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