The Efficient of furniture arrangement at dining food court

Hazwani, Intan and Yaman, Rostam and Ismail, Farrah Zuhaira and Ahmad, Noraini (2024) The Efficient of furniture arrangement at dining food court. In: INTERNATIONAL POSTGRADUATE CONFERENCE OF HERITAGE CONSERVATION AND SUSTAINABLE MANAGEMENT (IPCHCSM 2024), 28 February 2024, College of Built Environment, Universiti Teknologi MARA, Shah Alam, Selangor.

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Abstract

One limited and valuable resource is space. Because opposing practical and design factors force designers to manually comply to a variety of local and global constraints, establishing ideal layouts for building interiors is a hard undertaking. We are prepared to outline the methods and best arrangements of furniture in the interior to meet people's demands for relaxation and comfort. There are several possibilities for seating arrangements in restaurants and food courts that allow patrons to enjoy privacy while yet allowing for good circulation. Tables can be perpendicular or inclined. The interior designer has to think about how the seating arrangement will impact the restaurant’s overall ambiance. Creating a nice dining space for customers is one of the key goals of restaurants designers and operators. Food service managers have the ability to enchance customers satisfaction without sacrificing operational efficiency by implementing basic environmental psychology concepts in restaurant seating layouts. When it comes to planning a food court design layout, there are many crucial things to consider such as theme or concept development, utilities, seating arrangement, circulation, provision of ventilation, storage planning and lighting system. The efficient layouts in building designs have to consider functional and personal specifications coming from user, in order to satisfy the user needs for comfort. This essay examines how well furniture layout affects seating habits and customers behavior. Consumer behavior research has an impact on how the dining area’s seating arrangement is designed. The chosen food court eating area was examined for the field research in accordance with the layout design criteria, which were created using information from interviews, observations in the literature, sketches and a few images that were all gathered as part of the data gathering process.

Item Type:	Proceeding Paper (Slide Presentation)
Uncontrolled Keywords:	furniture layout, interior space, layout design, space relationship, restaurants
Subjects:	H Social Sciences > H Social Sciences (General)
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Architecture and Environmental Design > Department of Applied Arts and Design Kulliyyah of Architecture and Environmental Design
Depositing User:	Madam Noraini Ahmad
Date Deposited:	22 Jan 2025 14:39
Last Modified:	22 Jan 2025 14:39
URI:	http://irep.iium.edu.my/id/eprint/118508

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