Food & Culture Research Proposal

1. SCHOOL OF ARCHITECTURE, BUILDING & DESIGN
BACHELOR OF SCIENCE (HONS) IN ARCHITECTURE
FOOD & CULTURE [ARC3223]
RESEARCH PROPOSAL
NAME RYAN KERRY JEE JIN YIING
STUDENT ID 0318715
SEMESTER 5
TUTOR MR NICHOLAS NG

2. RESEARCH TITLE
OPEN FOOD PREPARATION SERVING SPACE
VS CLOSED FOOD PREPARATION SERVING SPACE
RESEARCH QUESTIONS
HOW DOES A FOOD PREPARATION AREA (SPACE/KITCHEN) PLAYS ITS ROLE IN
INFLUENCING THE BEHAVIOUR OF PEOPLE THAT PREPARES FOOD TO IMPROVE
THE HYGIENE OF THE FOOD
Malaysia is known for being a food haven where its people are spoilt for
choices. By observing how some restaurants or food stalls are attracting more
customers as compared to some who are not comparatively on par, it is obvious and
rational to assume that there are many factors that contributes to this scenario.
While experiencing different food and culture within the area of SS2 in
conjunction with a planned site visit, I had taken the opportunity to carry out research
and investigation between 2 restaurants that serve similar food (Nasi Lemak) with
exactly similar price. Despite the similar food, the preparation space to prepare these
food are contrastingly different; one of which is the Village Park Restaurant with an
open food preparation space whereby another being Asam Pedas Premier at SS2
being a closed food preparation space. Hence, the significance of this research aims
to understand the human behaviour in food preparation in different food preparation
space and while doing so, cultivate a culture of maintaining good food preparation
habits.
In order to carry out the research further, a few objectives must first be
established. These processes of studies and researches are done to also find out
whether an opened or a closed food preparation space is the ideal space within a
restaurant. One of which is to determine and investigate the relationship between
design of food preparation area and human behaviour in food hygiene. Secondly is
to identify the culture of food preparation in Malaysia in the aspects of hygiene. Last
but not least, the third objective is also to find out which design intervention would be
the most effective in achieving better food hygiene and quality.
These processes of research, investigations and documentations are done
through a series of methodologies. The food preparation processes are observed and
documented for both restaurants. The area of food preparation is analyzed in terms
of how it influences human behaviour, human circulation and its food preparation
processes. The 2 analysis of food preparation areas from both restaurants are later on
put together and compared in order to weigh out the pros and cons to determine
the ideal food preparation space.

3. REFERENCES
Tuttle, B. (2012). Nothing to hide: why restaurants embraces the open kitchen.
Retrieved May 10, 2017, from http://business.time.com/2012/08/20/nothing-to-hide-
why-restaurants-embrace-the-open-kitchen/
Kelso, A. (2014). The kitchen’s open: consumers influencing restaurant design.
Retrieved May 10, 2017, from https://www.qsrweb.com/articles/the-kitchens-open-
consumers-influencing-restaurant-design/
Food Service, Tork, SCA. (2014). Pros and cons of open restaurants kitchen. Retrieved
May 10, 2017, from http://betterbusiness.torkusa.com/pros-and-cons-of-open-
restaurant-kitchens/
PREPARED BY,
RYAN KERRY JEE JIN YIING
0318715 SEMESTER 5