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...
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| Format: | Article |
| Language: | English |
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Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Selangor, Puncak Alam Campus
2017
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| Online Access: | http://ir.uitm.edu.my/id/eprint/19480/ http://ir.uitm.edu.my/id/eprint/19480/ http://ir.uitm.edu.my/id/eprint/19480/7/AJ_FARAH%20ADIBAH%20CHE%20ISHAK%20JTHCA%20B%2017.pdf |
| Summary: | 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. |
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