Final kampung baru research proposal
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This document outlines a research proposal to study the spatial patterns of food businesses in Kampung Baru. The proposal aims to identify different types of foods sold in Kampung Baru and analyze how the food preparation methods affect the use of space in local restaurants. The researcher plans to map the area, observe how locals use space, conduct online research and interviews. The expected outcome is a video presentation and poster detailing the individual analysis of the relationship between food types, preparation methods, and unique spatial usage patterns of the local community.
![FOOD AND CULTURE [ARC 3223 / CLS60203]
PROJECT 1: RESEARCH PROPOSAL
KAMPUNG BARUS FOOD BUSINESSES SPATIAL
PATTERNS
NAME: ONG SENG PENG
ID: 0319016
TUTOR: MR.NICHOLAS NG
DATE: 12/5/17](https://image.slidesharecdn.com/finalkampungbaruresearchproposal-170727064358/85/Final-kampung-baru-research-proposal-1-320.jpg)
![KAMPUNG BARUS FOOD BUSINESSES SPATIAL PATTERNS
PROPOSAL SUMMARY
Kampung Baru is open to visitors, can easily be accessible through the nearby
walking distance Kampung Baru Railway Station. Kampung Baru sells various kind of foods
but mainly known for its Malay food delicacy and culture. So how does the food preparation
method will affect the space usage in the local restaurants? This main will question will leads
the designers on thoughtful consideration and study of spatial usage, planning and
arrangement on food businesses.
In order to find this out, firstly, types of foods in Kampung Baru need to be identified.
Secondly, to study how the local use the space in preparing for what they sell. Next, analysis
will be done on space usage patterns corresponding to the types of foods and its required
preparation procedure. There are a few of the examples are categorised such as Self-
servicing, Cooking on the spot and Ready-to-Go food services. All of them have different
space usage pattern.
The expected outcome of this project will be a group work video presentation and an
A3 poster, detailing the student individual analysis and research regarding to the research
topic. The proposed methodologies to carry out this project are as followed:
a) Mapping survey to help understanding the geographical location of the site.
b) Observe how the locals use their space.
c) Online research and study.
d) Interview with the locals and ask their permission for taking photos of the restaurant and
maybe part of their houses living space.
This research topic will reveal how the different types of foods could result in different
thoughtful spatial adaptation by the local community. Also there is a relationship between the
programme and the usage of space. How the peoples behaviours and habits could result in
a unique spatial usage pattern.
REFERENCES
[1]
http://travel.cnn.com/explorations/escape/kampung-baru-131599/
[2]
https://www.youtube.com/watch?v=K8a_Ocic2Fk&t=4s
[3]
http://www.hungrygowhere.my/dining-guide/best-picks/walking-food-trail-kampung-baru-*aid-fd763101/
[4]
https://en.wikipedia.org/wiki/Kampung_Baru,_Kuala_Lumpur](https://image.slidesharecdn.com/finalkampungbaruresearchproposal-170727064358/85/Final-kampung-baru-research-proposal-2-320.jpg)
Final kampung baru research proposal
- 1. FOOD AND CULTURE [ARC 3223 / CLS60203] PROJECT 1: RESEARCH PROPOSAL KAMPUNG BARUS FOOD BUSINESSES SPATIAL PATTERNS NAME: ONG SENG PENG ID: 0319016 TUTOR: MR.NICHOLAS NG DATE: 12/5/17
- 2. KAMPUNG BARUS FOOD BUSINESSES SPATIAL PATTERNS PROPOSAL SUMMARY Kampung Baru is open to visitors, can easily be accessible through the nearby walking distance Kampung Baru Railway Station. Kampung Baru sells various kind of foods but mainly known for its Malay food delicacy and culture. So how does the food preparation method will affect the space usage in the local restaurants? This main will question will leads the designers on thoughtful consideration and study of spatial usage, planning and arrangement on food businesses. In order to find this out, firstly, types of foods in Kampung Baru need to be identified. Secondly, to study how the local use the space in preparing for what they sell. Next, analysis will be done on space usage patterns corresponding to the types of foods and its required preparation procedure. There are a few of the examples are categorised such as Self- servicing, Cooking on the spot and Ready-to-Go food services. All of them have different space usage pattern. The expected outcome of this project will be a group work video presentation and an A3 poster, detailing the student individual analysis and research regarding to the research topic. The proposed methodologies to carry out this project are as followed: a) Mapping survey to help understanding the geographical location of the site. b) Observe how the locals use their space. c) Online research and study. d) Interview with the locals and ask their permission for taking photos of the restaurant and maybe part of their houses living space. This research topic will reveal how the different types of foods could result in different thoughtful spatial adaptation by the local community. Also there is a relationship between the programme and the usage of space. How the peoples behaviours and habits could result in a unique spatial usage pattern. REFERENCES [1] http://travel.cnn.com/explorations/escape/kampung-baru-131599/ [2] https://www.youtube.com/watch?v=K8a_Ocic2Fk&t=4s [3] http://www.hungrygowhere.my/dining-guide/best-picks/walking-food-trail-kampung-baru-*aid-fd763101/ [4] https://en.wikipedia.org/wiki/Kampung_Baru,_Kuala_Lumpur