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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Main Authors:	Che Ishak, Farah Adibah, Crang, Philip, Ab Karim, Muhammad Shahrim
Format:	Article
Language:	English
Published:	Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Selangor, Puncak Alam Campus 2017
Subjects:	Travel and the state. Tourism Food industry and trade. Halal food industry. Certification
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

id	uitm-19480
recordtype	eprints
spelling	uitm-194802018-03-13T22:02:29Z http://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 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 http://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. Journal of Tourism, Hospitality & Culinary Arts (JTHCA), 9 (2). pp. 1-12. ISSN 2590-3837 http://www.jthca.org
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Teknologi MARA
building	UiTM Institutional Repository
collection	Online Access
language	English
topic	Travel and the state. Tourism Food industry and trade. Halal food industry. Certification
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
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.
format	Article
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
title	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_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_sort	material management in themed restaurants : inspiring the experience economy / farah adibah che ishak, philip crang and muhammad shahrim ab karim
publisher	Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Selangor, Puncak Alam Campus
publishDate	2017
url	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
first_indexed	2023-09-18T23:02:40Z
last_indexed	2023-09-18T23:02:40Z
_version_	1777418276836474880

Material management in themed restaurants : Inspiring the experience economy / Farah Adibah Che Ishak, Philip Crang and Muhammad Shahrim Ab Karim

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