Food and Culture assignment 1B experience & capture group presentation

food and culture / experience and capture

Introduction to topic

Food preparation

Use and flow of workspace

of local cuisine

Sonia Effects of

food preparation

area on consumers

Min Junn

Food consumption

Relationship of lightings and

dining experience

Jia Hui Wen Hao Effects of food

quality on dining

environment Comparison between open

kitchen and closed kitchen

Ryan

Categories

Introduction to site

•  Damansara Uptown Consisting of various type of eateries, Damansara Uptown is one of the trendiest place in Petaling Jaya for food. The place comprise of a variety of cafés to kopitiams, catering for the youth and young working adults

•  SS2 Well-known for its market, SS2 has been a frequent place for food for more than a decade. It boasts with hawker areas and the main SS2 food court that serves a variety of food.

Damansara Uptown and SS2 were selected for our area of study due to its wide variety of food, featuring traditional Malaysian delicacies to contemporary café food. Both areas are located close to each other and both are well-known by locals as an eating hub.

Venue 1: Damansara Uptown Ayam Pedas Premier

Village Park

Venue 2: SS2

Qing Bo Liang

K.T.Z Food

Hailam Kopitiam

SS2 Pasar Malam

Village Park Restaurant

Ayam Pedas Premier

K.T.Z Dessert

Qing Bu Liang

Hailam Kopitiam

SS2 Pasar Malam

Food consumption / the use and flow of workspace in the preparation of local cuisines

Sonia Mancxia

Observations were made to understand the movement in a fixed space

T h e w o r k f l o w i s determined by the type of food, affecting the order of the space.

minimal complexity but each carries its own character

nasi lemak

standard content with minor variations as it is acceptable by the majority which ease t h e p r e p a r a t i o n process

l inear arrangement with multiple stations before the delivery of food to the table

you tiao

Various procedures but movement within the space is low

Minimal preparation as s k i l l s a r e b e i n g observed. A continuous w o r k f l o w f r o m production – frying - displaying

pan mee

f i x e d s t a t i o n v s . temporary station – cooking area as part of an extension of space

Paral le l workspace i n i t i a t e s m o r e movement, dividing p r e p a r a t i o n a n d cooking

tong shui

multiple combinations sugges t ing var ious traces of movements – absence of constant sequence

layered arrangement giving emphasis to vertical movement in the space

conclusion

The objects are seen as a static entity which are facilitated by the repetitive movement of the users , creat ing traces that reflect the essence of the cuisine.

open vs closed serving &

preparation space

scenario comparison between nasi lemak sold @ village park & asam pedas premier

opened serving area scenario village park

Food are directly displayed through see-through glass Customers are spoilt for choices of selection Having the option of choosing the types of desired dish to make the meal your own Customers are not bound by types and dishes and servings pre-set in a typical menu Food are then prepared and later served shortly based on customers itself selection

For maximum transparency in regards to food preparation Restaurateurs are bound to maintain quality and work ethics Attracts passerby to stop and feast on their choices Fast & efficient from food preparation to food serving (grab n go) Enhanced customer-restaurateurs interactivity Enriching food dining experience – senses which works up on appetite

closed serving area scenario asam pedas premier

Food are prepared at the rear side of the restaurants Customers are bound by types and dishes and servings pre-set in a typical menu Minimal or no transparency as to how the ordered food are prepared Lack interaction with restaurateurs and employees during the ordering process as it is not as interactive Employees work ethics, services and food preparation quality are not assured

Is this a trend that is wise to be involved in ?

A key driver trend in most restaurants An innovative space, designed to showcase sanitary processes and the entire meal preparation process Interesting, attracting and interactive A potential entertainment aspect to enrich dining experience Enhanced customer-restaurateurs / employees interactivity

food consumption / how does an open food preparation area affect the eating experience of Malaysian delicacies

Ong Min Junn

| clear view of food causes impulsive eating | visually triggers the mind to have a crave for the food seen

| Malaysian food with multiple languages may be confusing | clarity of food when seen, thus allowing choices to be made boldly and instantly

| food preparation process is seen entirely | hence, eyes feast before the mouth does, | mentally heightens sensation knowing the ingredients

| waiting for the food becomes an experience | the wait creates a stronger sense of need for the food | satisfaction is greatly increased when food is ready

| perhaps, the reason to why new eateries have open areas to prepare food/ drinks | to draw more people to their place

food consumption / comparision of Nasi Lemak

Ong Min Junn

| sensation of hunger/pleasure when in sight of food | draws more people in the restaurant

Village Park | Uptown

| preparation area located at the entrance | allow diners to have a stronger crave upon entering | lesser portions are indirectly related to better taste

Village Park | Uptown

| absence of the view towards food preparation | lesser impulsive decision as each food in the menu is considered

Asam Pedas | Uptown

| lesser elements to draw people into the eatery | quiet area repels p e o p l e d e s p i t e having good food

Asam Pedas | Uptown

| comparison of Nasi Lemak from Village Park with Asam Pedas | both have strong flavours that are unique to each | the preparation process is not just part of cooking but a part of tasting

Village Park | Asam Pedas

Food consumption / comparision of open and closed food serving and preparation area

Ryan Kerry Jee

OPEN VS CLOSED Serving & Preparation Space

SCENARIO COMPARISON BETWEEN NASI LEMAK SOLD @

VILLAGE PARK & ASAM PEDAS PREMIER

OPENED SERVING AREA SCENARIO @ VILLAGE PARK

| Food are directly displayed through see-through glass | Customers are spoilt for choices of selection | Having the option of choosing the types of desired dish to make the meal your own | Customers are not bound by types and dishes and servings pre-set in a typical menu | Food are then prepared and later served shortly based on customers itself selection

| For maximum transparency in regards to food preparation | Restaurateurs are bound to maintain quality and work ethics | Attracts passerby to stop and feast on their choices | Fast & efficient from food preparation to food serving (grab n go) | Enhanced customer-restaurateurs interactivity | Enriching food dining experience – senses which works up on appetite

CLOSED SERVING AREA SCENARIO @ ASAM PEDAS PREMIER

| Food are prepared at the rear side of the restaurants | Customers are bound by types and dishes and servings pre-set in a typical menu | Minimal or no transparency as to how the ordered food are prepared | Lack interaction with restaurateurs and employees during the ordering process as it is not as interactive | Employees work ethics, services and food preparation quality are not assured

Is this a trend that is wise to be involved in ?

| A key driver trend in most restaurants | An innovative space, designed to showcase sanitary processes and the entire meal preparation process | Interesting, attracting and interactive | A potential entertainment aspect to enrich dining experience | Enhanced customer-restaurateurs / employees interactivity

food preparation / Food quality and its effects on perception of dining environment

Tan Wen Hao

OR

Average food quality Good environment

Good food quality Average environment

Controlled Variables: Location, Time, Service Quality/Type, Price range

Independent Variables: Dining environment / food quality

Same district

Lunch hour Self-service/ 15 mins wait/ Good attitude

NL:RM10-11 D:RM3-4

Crowd A/C

Cleanliness Settings

Presentation Taste Smell

Ingredient

Objects (Customer Satisfaction)

OMG Long time never eat such good food ald

Very nice leh Fried chicken very

crispy I recommend one of course good la

Village Park Restaurant

I still prefer the first one that we ate leh

Rice ok only Chicken very dry Not bad lorrrr

Objects (Customer Satisfaction) Ayam Pedas Premier

Hou qing liang wor Sweet wor Longan give a lot wor

Sweet and refreshing

Objects (Customer Satisfaction) Qing Bu Liang

Erm…… Ok la what u expect much from

tong sui

Atmosphere here good so…

Macam nice tapi bukan

Objects (Customer Satisfaction)

K.T.Z Dessert

OR

Average food quality Good environment

Good food quality Average environment

Other methods of research Google docs online survey -Multiple choice questions and hypothetical situations

Submission 15 pages booklet consists of: -Infographics and pie charts showing statistics -Picture novel -Conclusion

Good taste Good presentation Bad atmosphere

Good Air-condition

Good taste Good presentation Good atmosphere Bad Air-condition

Bad taste Good presentation Good atmosphere Good Air-condition

Good taste Bad presentation

Good atmosphere Good Air-condition

Food layout > dining space layout

Conclusion

food preparation / How does Crowding and Table Spacing in Kopitiam Affect the Diners’ Dining Experiences?

Ong Jia Hui

Kedai Kopi Sin Kek Seng Taman Lip Sin | Penang

| Kedai Kopi Sin Kek Seng is an old kopitiam in Penang, with it being famous for its Duck Rice | a morning market opposite the kopitiam ensures it with high density of patronage

| circulation path outside of kopitiam with high density of pedestrian | may result to early departure as diners feel uncomfortable with too much movements around

| ‘table-waiters’ indirectly urges diners to rush through meal | results to less favourable dining experience despite being served with good food | presence of table-waiters causes disinclination to spend more

| dense table layout in kopitiam results to tight table spacing | diners may be agitated as their personal space is invaded

| tight configuration of seating arrangement leads to frustration | diners had to stand up to make way for waiters to go in

crowding and tight table spacing leads to shorter stay and depreciation of good food

Conclusion 1

Hailam Kopitiam SS2 | PJ Selangor

| comfortably spaced seating leads to better enjoyment of food | diners can take as much time needed to finish their meals as they get to enjoy their own space

| pleasant seating allows for various activities: chit-chatting, people-watching; thus leads to desire to stay |longer stay prompts diners to spend more

| with less crowding, diners get to choose their preferred seating; hence resulting to higher dining satisfaction

comfortably-spaced table seating and lesser crowd leads to longer stay despite being served with less favourable food

Conclusion 2

THANK YOU

END