Techniques de menus : Caracterisation, Conception et Evaluation

Abstract : Menus are used for exploring and selecting commands in interactive applications. They are widespread in current applications and used by a large variety of users. As a consequence, menus are at the heart of Human-Computer Interaction (HCI) and motivate many studies in HCI. Facing the large variety of designed menu techniques, it is however difficult to have a clear understanding of the design possibilities, to understand the advances as well as to compare existing menu techniques. In this context, this thesis in HCI proposes a design space of menu techniques called MenUA. MenUA is based on a list of criteria that define a coherent framework of design issues for menus. MenUA also helps application designers to make informed design choices and is a support for exploring design alternatives. Stemming from MenUA, we designed, developed and evaluated four menu techniques: Wave menus, Flower menus, Leaf menus and Multi-Touch Menus. Wave menus improve the novice mode of Marking menus by making the navigation within the hierarchy of commands easier. Flower menus increase the menu breadth of Marking menus while supporting good learning performance of the expert mode. Leaf menus are linear menus enriched by stroke shortcuts to facilitate the selection of commands on small handheld touch-screen devices. Finally, Multi-Touch Menus exploit the recent capabilities of multi-touch surfaces in order to allow the users to explore and select commands using the five fingers of the hands.
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https://tel.archives-ouvertes.fr/tel-00408602
Contributor : Gilles Bailly <>
Submitted on : Friday, July 31, 2009 - 11:18:00 AM
Last modification on : Friday, October 25, 2019 - 2:04:50 AM
Long-term archiving on : Tuesday, June 15, 2010 - 7:34:22 PM

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Bailly Gilles. Techniques de menus : Caracterisation, Conception et Evaluation. Interface homme-machine [cs.HC]. Université Joseph-Fourier - Grenoble I, 2009. Français. ⟨tel-00408602⟩

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