Material management in themed restaurants : Inspiring the experience economy / Farah Adibah Che Ishak, Philip Crang and Muhammad Shahrim Ab Karim
In tune with wider ideas of an experience economy, the hospitality industry has increasingly focused less on giving a service to its customers and more on offering them memorable, sensory experiences. This paper looks at one facet of this provision of experiences: the material engineering and manage...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Selangor, Puncak Alam Campus
2017
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| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/19480/ |
| _version_ | 1848804781924024320 |
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| author | Che Ishak, Farah Adibah Crang, Philip Ab Karim, Muhammad Shahrim |
| author_facet | Che Ishak, Farah Adibah Crang, Philip Ab Karim, Muhammad Shahrim |
| author_sort | Che Ishak, Farah Adibah |
| building | UiTM Institutional Repository |
| collection | Online Access |
| description | In tune with wider ideas of an experience economy, the hospitality industry has increasingly focused less on giving a service to its customers and more on offering them memorable, sensory experiences. This paper looks at one facet of this provision of experiences: the material engineering and management of the ‘affective atmosphere’ or ‘ambiance’ of a venue. It unfolds the exploration of theme restaurants in practicing the material management as an inspiration to stage an experience. This paper illustrates its arguments through one case study: the Indonesian theming of the Pondok Malindo restaurant, Selangor. Practically, the findings suggest that creating the desired ambiance needs proper planning and careful attention to a wide range of material elements. More broadly, the paper suggests that accounts of the experience economy should consider the powers and agencies of materials and objects. |
| first_indexed | 2025-11-14T22:00:36Z |
| format | Article |
| id | uitm-19480 |
| institution | Universiti Teknologi MARA |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T22:00:36Z |
| publishDate | 2017 |
| publisher | Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Selangor, Puncak Alam Campus |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | uitm-194802018-03-13T22:02:29Z https://ir.uitm.edu.my/id/eprint/19480/ Material management in themed restaurants : Inspiring the experience economy / Farah Adibah Che Ishak, Philip Crang and Muhammad Shahrim Ab Karim jthca Che Ishak, Farah Adibah Crang, Philip Ab Karim, Muhammad Shahrim Travel and the state. Tourism Food industry and trade. Halal food industry. Certification In tune with wider ideas of an experience economy, the hospitality industry has increasingly focused less on giving a service to its customers and more on offering them memorable, sensory experiences. This paper looks at one facet of this provision of experiences: the material engineering and management of the ‘affective atmosphere’ or ‘ambiance’ of a venue. It unfolds the exploration of theme restaurants in practicing the material management as an inspiration to stage an experience. This paper illustrates its arguments through one case study: the Indonesian theming of the Pondok Malindo restaurant, Selangor. Practically, the findings suggest that creating the desired ambiance needs proper planning and careful attention to a wide range of material elements. More broadly, the paper suggests that accounts of the experience economy should consider the powers and agencies of materials and objects. Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Selangor, Puncak Alam Campus 2017-09 Article PeerReviewed text en https://ir.uitm.edu.my/id/eprint/19480/7/AJ_FARAH%20ADIBAH%20CHE%20ISHAK%20JTHCA%20B%2017.pdf Che Ishak, Farah Adibah and Crang, Philip and Ab Karim, Muhammad Shahrim (2017) Material management in themed restaurants : Inspiring the experience economy / Farah Adibah Che Ishak, Philip Crang and Muhammad Shahrim Ab Karim. (2017) Journal of Tourism, Hospitality & Culinary Arts (JTHCA) <https://ir.uitm.edu.my/view/publication/Journal_of_Tourism,_Hospitality_=26_Culinary_Arts_=28JTHCA=29.html>, 9 (2). pp. 1-12. ISSN 1985-8914 ; 2590-3837 https://www.jthca.org/ |
| spellingShingle | Travel and the state. Tourism Food industry and trade. Halal food industry. Certification Che Ishak, Farah Adibah Crang, Philip Ab Karim, Muhammad Shahrim Material management in themed restaurants : Inspiring the experience economy / Farah Adibah Che Ishak, Philip Crang and Muhammad Shahrim Ab Karim |
| title | Material management in themed restaurants : Inspiring the experience economy / Farah Adibah Che Ishak, Philip Crang and Muhammad Shahrim Ab Karim |
| title_full | Material management in themed restaurants : Inspiring the experience economy / Farah Adibah Che Ishak, Philip Crang and Muhammad Shahrim Ab Karim |
| title_fullStr | Material management in themed restaurants : Inspiring the experience economy / Farah Adibah Che Ishak, Philip Crang and Muhammad Shahrim Ab Karim |
| title_full_unstemmed | Material management in themed restaurants : Inspiring the experience economy / Farah Adibah Che Ishak, Philip Crang and Muhammad Shahrim Ab Karim |
| title_short | Material management in themed restaurants : Inspiring the experience economy / Farah Adibah Che Ishak, Philip Crang and Muhammad Shahrim Ab Karim |
| title_sort | material management in themed restaurants : inspiring the experience economy / farah adibah che ishak, philip crang and muhammad shahrim ab karim |
| topic | Travel and the state. Tourism Food industry and trade. Halal food industry. Certification |
| url | https://ir.uitm.edu.my/id/eprint/19480/ https://ir.uitm.edu.my/id/eprint/19480/ |