Control
by Yap Hock Heng
1. Where
1.1. What
1.1.1. How
2. Kitchen
2.1. Herbs
2.1.1. Keep herbs fresh
2.1.1.1. Maintain moisture
2.2. Utensils
2.2.1. Space usage
2.2.1.1. Keep to minimal clutter
2.3. Cutting of vegetables
2.3.1. mass cutting of vegetables
2.3.1.1. maintain standard cutting length
2.4. too much oil in food
2.4.1. control the dripping of oil from the oil container
2.5. baking ingredients
2.5.1. accurate measurements
3. Lift lobby
3.1. safe usage of lift
3.1.1. control of lift door
3.2. handling of dogs
3.2.1. control of leash
4. Living room
4.1. messy space
4.1.1. control clutter
4.2. expansion of storage
4.2.1. modular storage to control shape of storage to fit limited space
5. Toilet
5.1. wastage of toilet paper
5.1.1. control usage by students
5.2. wastage of water
5.2.1. control usage of water
6. Library
6.1. noisy in school library
6.1.1. control volume
6.2. books are left in the wrong shelves
6.2.1. improve the placement for books
7. table
7.1. placement of stationary
7.1.1. control where the stationary go