McIntyre, C., 2008. Museum foodservice offers - experience design dimensions. Journal of Foodservice, 19 (3), pp. 177-188.
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This study centred upon a redesign project by a museum and art gallery in the South Coast of England. The supposed ‘secondary’ museum/gallery provision of the café and/or restaurant, under study, was found to be a valuable integral element of the visit experience of such institutions, partly by providing ‘blank canvas’ and ‘resting’ space elements in support of central visit motivations. The design and mix of the space elements was found to be crucial in providing the complete desired visit experience of which cafés proved to be a significant part. Cafés – in their products, ambient design and service orientation – were found to be able to significantly contribute to essential visit experience dimensions, giving contrasting, catalytic, additional or synergistic benefits. According to the author’s space typology matrix, cafés are one of the key elements that can significantly contribute to essential ‘cool’ space for museums and galleries if designed appropriately.
|Subjects:||Technology > Food Science and Drinks|
|Group:||School of Tourism|
|Deposited By:||Mr Charles McIntyre|
|Deposited On:||22 Jul 2008 19:42|
|Last Modified:||07 Mar 2013 14:49|
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