The document discusses several aspects of food preparation and consumption in various locations in Malaysia. It examines the flow of food preparation in different local cuisines and compares the experiences between an open kitchen and closed kitchen setup. Several studies analyze how factors like lighting, crowd levels, table spacing and food quality can impact the dining experience. The effects of seeing the food preparation process and having an open display area are also considered. In conclusion, food quality appears to have the greatest influence on customer satisfaction compared to other environmental factors.

1. food and culture
/ experience and capture

2. 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 HuiWen Hao
Effects of food
quality on
dining
environmentComparison
between open
kitchen and
closed kitchen
Ryan
Categories

3. 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.

4. Venue 1: Damansara Uptown
Ayam Pedas Premier
Village Park

5. Venue 2: SS2
Qing Bo Liang
K.T.Z Food
Hailam
Kopitiam
SS2 Pasar
Malam

6. Village Park
Restaurant

7. Ayam Pedas
Premier

8. K.T.Z Dessert

9. Qing Bu Liang

10. Hailam Kopitiam

11. SS2 Pasar Malam

12. Food consumption
/ the use and flow of workspace
in the preparation of local cuisines
Sonia Mancxia

13. 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

14. 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
linear arrangement
with multiple stations
before the delivery of
food to the table

15. 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

16. 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
Parallel 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

17. tong shui
multiple combinations
suggesting various
traces of movements –
absence of constant
sequence
layered arrangement
giving emphasis to
vertical movement in
the space

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

19. open vs closed
serving &
preparation space

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

21. opened serving area scenario
village park

22. 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

23. 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

24. closed serving area scenario
asam pedas premier

25. 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

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

27. 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

28. food consumption
/ how does an open food preparation area affect
the eating experience of Malaysian delicacies
Ong Min Junn

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

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

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

32. | 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

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

34. food consumption
/ comparision of Nasi Lemak
Ong Min Junn

35. | sensation of hunger/
pleasure when in sight
of food
| draws more people in
the restaurant
Village Park | Uptown

36. | 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

37. | absence of the view
towards food
preparation
| lesser impulsive
decision as each food
in the menu is
considered
Asam Pedas | Uptown

38. | 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

39. | 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

40. Food consumption
/ comparision of open and closed food
serving and preparation area
Ryan Kerry Jee

41. OPEN VS CLOSED Serving & Preparation Space

42. SCENARIO COMPARISON BETWEEN
NASI LEMAK SOLD @
VILLAGE PARK & ASAM PEDAS PREMIER

43. OPENED SERVING AREA SCENARIO
@ VILLAGE PARK

44. | 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

45. | 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

46. CLOSED SERVING AREA SCENARIO
@ ASAM PEDAS PREMIER

47. | 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

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

49. | 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

50. food preparation
/ Food quality and its effects on perception
of dining environment
Tan Wen Hao

51. ORAverage food quality
Good environment
Good food quality
Average environment

52. 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

53. 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

54. 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

55. Hou qing liang worSweet wor Longan give a lot
wor
Sweet and
refreshing
Objects (Customer Satisfaction)
Qing Bu Liang

56. 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

57. ORAverage food quality
Good environment
Good food quality
Average environment

58. 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

59. 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

60. Food layout > dining space layout
Conclusion

61. food preparation
/ How does Crowding and Table Spacing in
Kopitiam Affect the Diners’ Dining Experiences?
Ong Jia Hui

62. Kedai Kopi Sin Kek Seng
Taman Lip Sin | Penang

63. | 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

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

65. | ‘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

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

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

68. crowding and tight table spacing leads to
shorter stay and depreciation of good food
Conclusion 1

69. Hailam Kopitiam
SS2 | PJ Selangor

70. | 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

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

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

73. comfortably-spaced table seating and lesser crowd leads to
longer stay despite being served with less favourable food
Conclusion 2

74. THANK YOU
END