Go With the Flow: Using Anthropology to Expedite the Flow of the Classic Scramble Cafeteria
Everyone has eaten in a cafeteria and at times experienced the chaos that was supposed to be a fluid path through the servery and into the dining area. Using the anthropological research method of participant observation allows the designer to interact with patrons and make observations on behavior...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Arp, Don [verfasserIn] |
|---|
| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2015 |
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| Rechteinformationen: |
Nutzungsrecht: Copyright © Taylor & Francis Group, LLC |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Journal of foodservice, business, research - Philadelphia, PA : Taylor & Francis Group, 2002, 18(2015), 2, Seite 182 |
|---|---|
| Übergeordnetes Werk: |
volume:18 ; year:2015 ; number:2 ; pages:182 |
| Links: |
|---|
| DOI / URN: |
10.1080/15378020.2015.1029389 |
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OLC1958972134 |
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Everyone has eaten in a cafeteria and at times experienced the chaos that was supposed to be a fluid path through the servery and into the dining area. Using the anthropological research method of participant observation allows the designer to interact with patrons and make observations on behavior and use these findings to impact design. Such efforts found that developing a new understanding of meal construction, reviewing decisions made by patrons in finding food, and constantly seeking to reduce unnecessary elements in the pre-point of sale area will expedite flow and maximize the customer experience. |
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Everyone has eaten in a cafeteria and at times experienced the chaos that was supposed to be a fluid path through the servery and into the dining area. Using the anthropological research method of participant observation allows the designer to interact with patrons and make observations on behavior and use these findings to impact design. Such efforts found that developing a new understanding of meal construction, reviewing decisions made by patrons in finding food, and constantly seeking to reduce unnecessary elements in the pre-point of sale area will expedite flow and maximize the customer experience. |
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Everyone has eaten in a cafeteria and at times experienced the chaos that was supposed to be a fluid path through the servery and into the dining area. Using the anthropological research method of participant observation allows the designer to interact with patrons and make observations on behavior and use these findings to impact design. Such efforts found that developing a new understanding of meal construction, reviewing decisions made by patrons in finding food, and constantly seeking to reduce unnecessary elements in the pre-point of sale area will expedite flow and maximize the customer experience. |
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