Data Optimization and Transmission in Restaurant Using Virtual Reality

Authors

  • Supriya Kumari  Electronic and Communication Department, Bharath University, Selaiyur, Chennai, Tamilnadu, India
  • Sweta Sada  Electronic and Communication Department, Bharath University, Selaiyur, Chennai, Tamilnadu, India
  • Vaishali Singh  Electronic and Communication Department, Bharath University, Selaiyur, Chennai, Tamilnadu, India
  • B. Karthik  Electronic and Communication Department, Bharath University, Selaiyur, Chennai, Tamilnadu, India

Keywords:

HMI, Virtual Reality, UL, VE

Abstract

The ideas behind virtual reality are based upon theories about a long held human wish to escape the boundaries of the real world by embracing cyberspace. When we can interact with this virtual world in a more naturalistic manner which will generate new forms of human machine interaction (HMI). The aim is to move beyond standard forms of interaction such as the keyboard and mouse which most people work with on a daily basis. This is seen as an unnatural way of working which forces people to adapt to the demands of the technology rather than the other way around. But a virtual environment does the opposite. It allows someone to fully immerse themselves in a highly visual world which they explore by means of their senses. This natural form of interaction within this world often results in new forms of communication and understanding.

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International Journal of Scientific Research in Science and Technology

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Published

2016-04-30

Issue

Volume 2, Issue 2, March-April-2016

Section

Research Articles

License

Copyright (c) IJSRST

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This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

[1]
Supriya Kumari, Sweta Sada, Vaishali Singh, B. Karthik, " Data Optimization and Transmission in Restaurant Using Virtual Reality, International Journal of Scientific Research in Science and Technology(IJSRST), Online ISSN : 2395-602X, Print ISSN : 2395-6011, Volume 2, Issue 2, pp.292-294, March-April-2016.