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DIMENSIONS OF PRODUCT COMPLEXITY FROM DESIGNERS’ PERSPECTIVES

Published online by Cambridge University Press:  19 June 2023

Alexander ′Freddie′ Holliman*
Affiliation:
University of Strathclyde
*
Holliman, Alexander ′Freddie′, University of Strathclyde, United Kingdom, alexander.holliman@strath.ac.uk

Abstract

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The perceived complexity of a product (product complexity) is doubtless an influential phenomenon in a design project. Insight into this factor and how it can be measured, is key to understanding its influence, supporting project planning and resource demand estimation. Opinions on product complexity vary greatly, with many definitions, scales and techniques to measure product complexity available; many of which draw their conclusions from engineering design research. Yet the field of product (or industrial) design companies, whose designers work across a vast range of product types, from domestic to industrial remains under researched. These designers have a tacit understanding of many influences over their projects, of which product complexity is one.

This paper presents an analysis of the dimensions (or measures) of product complexity found in literature and compares its findings to the measures defined by practicing product designers. This paper will demonstrate the process used to identify these dimensions and the scales developed to assess product complexity in a practical way and will make conclusions on the perspectives held on product complexity by product designers.

Type
Article
Creative Commons
Creative Common License - CCCreative Common License - BYCreative Common License - NCCreative Common License - ND
This is an Open Access article, distributed under the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives licence (http://creativecommons.org/licenses/by-nc-nd/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is unaltered and is properly cited. The written permission of Cambridge University Press must be obtained for commercial re-use or in order to create a derivative work.
Copyright
The Author(s), 2023. Published by Cambridge University Press

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