FOOD AND CULTURE [ARC3223/ARC60203]
PROJECT 1: RESEARCH PROPOSAL To study on how food is affecting the dining spaces design and planning in Jalan Telawi, Bangsar.
NAME TE LI THENG (JUSTINE)
STUDENT ID 0314198
TUTOR MS. SEE KWANG LI
DATE 27th APRIL 2016
To study on how food is affecting the dining spaces design and planning in Jalan Telawi, Bangsar.
SUMMARY OF PROPOSAL Bangsar is popular for its wide demographic of people, culture, and most importantly, its food. In this research, I will focus on the types of food and dining space design and planning in Jalan Telawi, Bangsar I would like to explore how the type of food served in a restaurant affects the design and planning of the dining space, and the experience it gives to the customers. This research proposal will be concentrating on the study of relationship between the different dining spaces design by looking at the type of food they serve and the food consumption behaviours. The significance of my research is to identify the needs of space design to complement the type of food they serve because that is the first impression the consumers rely on to determine the type of food they decide to consume. The research questions will be answered in different ways such as literature review, internet and library research. Besides that, observation, interviews and questionnaires will be conducted during the site visit as well in order to support the research questions. To determine the different effects of the type of food served and the design space, I will select three different and distinctive type of food, design, and food consumption behaviours and measure them by the speed of the food served and classifying them into three categories, “Fast”, “Medium”, and “Slow”. My expected outcome for this research is to better understand the relationship between food and dining space design as well as improving the overall eating experience in Bangsar.
REFERENCES "Restaurants & Cafés". Time Out Kuala Lumpur. N.p., 2016. Web. 22 Apr. 2016. Risvik, Einar et al. "Projective Mapping: A Tool For Sensory Analysis And Consumer Research". Food Quality and Preference 5.4 (1994): 263-269. Web.