In the search for more environmentally friendly design, paper cups have replaced Styrofoam cups in most fast-food restaurants. These cups are less effective insulators, and the paper cups often get too hot for the hand. A design team is in search of a better disposable coffee cup. The designs to be evaluated are: (a) a standard Styrofoam cup, (b) a rigid injection-molded cup with a handle, (c) a paper cup with a cardboard sleeve, (d) a paper cup with a pull-out handle, and (e) a paper cup with a cellular wall. These design concepts are to be evaluated with the Styrofoam cup as the datum.

The engineering characteristics on which the cups are evaluated are:

    Temperature in the hand

    Temperature of the outside of the cup

    Material environmental impact

    Indenting force of cup wall

    Porosity of cup wall

    Manufacturing complexity

    Ease of stacking the cups

    Ease of use by customer

    Temperature loss of coffee over time

    Estimated cost for manufacturing the cup in large quantities

Using your knowledge of fast-food coffee cups, use the Pugh concept selection method to select the most promising design.

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The Pugh concept selection method is a systematic way of evaluating different design concepts and selecting the most promising one This method was developed by Stuart Pugh a British engineer in the 19... View the full answer