FOOD & ARCHITECTURE FOOD & CULTURE
CLS60203
NAME : CRYSTALLINA ALECIA KAYA STUDENT ID: 0318742 TUTOR : MS SEE KWANG LI SUBMISSION DATE : 22ND APRIL 2016
A RESEARCH PROPOSAL OF HOW RESTAURANT DESIGN INFLUENCES THE BUSINESS OPERATION IN BANGSAR
Bangsar is renowned as Malaysia’s food and entertainment hub. There are also offices located surrounding Bangsar area. Through out the day, Bangsar is constantly a busy area. As it is a food hub, most of these office workers come over for breakfast, brunch, lunch or dinner. Due to the diversity of people who comes over for different purposes, Bangsar has provided a variety of food that meets with people’s preferences whether or not they are rushing to have their meal or they want to have a relaxing and slow meal with a friend. Thus, the objective is to know how the demand of food affects the type of cuisine in Bangsar.
Bangsar has a variety of food that ranges from economic to fine dining that leads to different types of settings in each individual restaurant. Different type of cuisine will need a different type of kitchen and dining settings. The setting relies on the type of food that the shop is serving; type of equipments and appliances that is needed and the type of ambiance and service they want to provide to the customers. Hence, another objective of this case study is a to have a thorough understanding of the settings in different types of restaurants.
Bangsar has a multiple food place that keeps people coming causing the congestion in that area. This raise the question whether people come for only the good food or ambiance or both, and why do they keep coming back. Hence, the significance of the case study is to understand
the relationship between space, operation of restaurant and user’s experience. In doing so, a comparison between 3 different types of restaurant in Bangsar will be conducted in terms of the space that they provide, to the operation of the restaurant which leads to the type of experience that a particular restaurant wants the user’s to have.
In order to get all the informations, literature review is required to have a rough understanding of how restaurants operate. Then, interviewing, observing and video-recording is required to achieve the objectives of this case study. The questions that will be asked are as such :
What is the work flow of the restaurant on a regular basis during both busy and quiet business hours?
How and when is the food preparation done?
What kind of ambiance does the restaurant wants to provide to the customers?
All the informations gathered will be compiled in a form of video-recording and article to display how the design layout of a restaurant affects the business operation in giving user’s the best experience whether int is in terms of food or architecture or both.
REFERENCES 1. Walker, John R and Donald E Lundberg. The Restaurant. Hoboken, N.J.: Wiley, 2005. Print. 2. EAT OUT!: Restaurant and Food Experiences. BERLIN: Gelstaten, 2010. Print.