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A STUDY OF STUDENTS PERCEPTION ON CAFETERIA DESIGN IN UTM CAMPUS

Alice Sabrina Ismail1 ; Aminatunzuhariah Megat Abdullah2 & Benny Chong Ong Yuen3 1Dr and Senior Lecturer E-mail: b-alice@utm.my

2Associate Professor and Dr, E-mail: b-zuhariah@utm.my 3 Graduate Architect, E-mail: benny@yahoo.com.my

Department of Architecture, Faculty of Built Environment, Universiti Teknologi Malaysia

ABSTRACT

This paper begins with the assumption that the students eating place in most of local universities portray lack of design consideration in fulfilling the physical and social needs of students. As a result, student cafeteria become less functional and only serves as an eatery place. This situation however differs from most of student cafeteria in abroad universities in which the cafeteria also functions as a student centre. Due to the above matter, it is vital to find out what are the local students respond in order to identify the existing problems in order to establish an inappropriate design guidelines for future cafeteria design. The objective of this research hence, is to investigate on the students perception towards cafeteria design in local campuses. This study will be conducted on UTM student cafeteria as case study. Evidence for this case study was collected from on site observations and questionnaires as well as literature review. An analysis of the data exposed the students response in terms of space layout & arrangements, circulation, thermal comfort and functional activities conducted in cafeterias. The investigation of the cafeteria also suggested that the designs of cafeteria in local campuses were adapted by a standard layout approach which is mostly similar for campuses throughout the country. From the findings, it shows that the building design itself failed to accommodate present issue such as overcrowd of students during peak hours, inappropriate circulation and ventilation. In brief, spaces were not only congested and lacks of privacy during peak hours but students activities are also mostly restricted due to the space provided. This study, therefore, offers new insights, which not only add to knowledge in this field by able to identify the

problem of a campus cafeteria in accommodating the local students needs but also able to make justification through the student behavior in a cafeteria and cultural background through the activities conducted in a cafeteria. This is vital in formulating guidelines on how to design a better and sustainable cafeteria for student in campuses that can accommodate their needs in terms of architectural aspects.

Key words: student cafeteria; architectural design; local campus; student needs

Introduction

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This research intends to investigate on the students perception towards cafeteria design in local campuses. This study will be conducted on prominent cafeterias as case studies which are located at UTM. Although there are many student cafes in UTM, this study will focus on Arked Meranti as it is the most visited caf due to its strategic location nearby to the faculty and student hostel as well as transportation facilities like bus stop and taxi stand. The focus of this research is to study on the design of campus cafeteria in terms of its architectural value involving space and form making. Following that, this study will also look at students response on the caf design. The information gained in this research is important as it will provide new design knowledge for creating a better and sustainable cafeteria in the future. Caftaria in campus is an important space as it is the place where students interact and

communicate. Nevertheless, most of cafeteria designs in Malaysian university are designed just to fulfill the basic need of the students as a place to eat and drink, unlike abroad universities where students caf becomes a student hub which provide various activities.

From my daily observation as a student there are three major problems arises in terms of cafeteria design in Malaysian campus. First is the architectural aspect involving space layout. Architecture is about the making of space and form. However, the current problem faced by Arked Meranti is the space design without considering the need of student usage and functions. For example, a huge space is provided with typical layout of seats and stalls arrangement. This typical arrangement gives a prison like feeling of eating, seating and socializing in which limits the social interactions btwn students. The stalls are built in parallel with the siting of tables & chairs. This formal like arrangement causes congestion that lead to circulation problem. The furnitures are arranged near to the stalls and do not cater with the increasing number of users and their activities such as buying foods or passing by during peak hours. In other words, the scale and propotion of the layout does not equal with the user density. Second, is the relationship of caf design and culture of local and international students. The current design layout also does not show any relationship with the culture of the local and foreign student. Such example is the daily eating culture of student from Middle Eastern countries. From my observation, these Middle Eastern students fond to come to cafeterias in large group and warmly greet each other. They prefer to chat for a while before heading to the stalls to order their meal. It is a sense of culture for them to exchange

greetings in such manner before any eating activities is conducted even for a meal. Nonetheless, in a space where there is full arrangement of seats and stalls there are limited space for these students to mingle and chit chat. Thus, their action may cause nuisance to the people surrounding them, especially to the local student where they do not greet each other in such manner. Next, the design layout of the fix chairs and tables itself also does not promote any cultural activities if the students intend to do public activities and performance. For example there are no seating spaces for students to bersila or sit in cross-legged manner. Hence, eating space as an area to generate cultural activities cannot be conducted.

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Third is the limited function of the cafeteria in which it only focuses as a place and space to eat without allowing social interaction to occur. The current design of the caftaria also seems to serve for only one purpose which is to eat. Eventhough there are presence of shops the student spaces and activity however is still limited. This can be seen in the way how the row of food stalls are arranged in which they faces a large space of eating area that create an impression of buy, sit, eat & leave scenario. Most of the student visits the caftaria to have their meal but that does not apply to all. Student should be provided with various spaces to do different kind of activities, such as study/discussion groups, reading area, leisuring or mini-exhibition. Spaces need to redesign creatively to allow interaction and socialization among users.

In regard to the above, the objectives of this paper are to evaluate the design of the student caf and the subjective response of the occupants, to determine an ideal caf design that can fulfill the needs of student culture and finally to come up with a proper design guideline for designer and architect in designing a better caf for student in the future. To answer the research objective above, the following research question therefore arises- what is the problem of current caf design in UTM in term of architectural values involving form and space making from student perception and if the problem exists, to what extent is this problem occurs from student perception. The scope of this research hence consists of the following three step processes. First, is to identify the student caf in UTM from many available cafs in this university based on most visited and preference made by students. Second, is to analyze students perception towards the caf design and its architectural values and finally, compile all the result achieved from the above order to identify each students perception. This will help to understand to what extends that the architectural design comply with the students needs.

This study can be appreciated in two distinct aspects. Firstly, will enrich the literature and ideas on designing a better and practical cafeteria for local campus in Malaysia by investigating and understand the students perception towards cafeteria design in local campus. Secondly, this study interrogates the cultural behavior of the students and its relationship with building design. This study also relates behavioral theories and design concepts to analyze architectural response and social character of the user.

Background of the study

Cafeteria is a type of food service which has no waiting staff for table service. Cafeterias are unlike restaurant which is located in a complex building like office or malls. Cafeteria is likely to be associated as eatery area that can be found n higher learning institution or schools. Cafeterias are different from coffeehouses or restaurant, instead of using table service; they provide food-serving counters/stalls, and it

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is either in a line or allowing arbitrary walking paths. Customers take the food they require as they walk along, placing it on a tray. In addition, there are often stations where customers order food and wait while it is prepared, particularly for items such as burgers, economy rice, noodles and so on which must be served hot and can be quickly prepared.

Designing a cafeteria that complies with students needs is not an easy task, especially the fact that there is not a design that can answer to all needs. However, designing a building in architecture is always guided with its principle, same goes in designing a well-suitable cafeteria in campus. Hanafi (2001) stated that theory and design principle is an essential guideline to all designers. Smithies (1981) further supported that the basic design principle of a cafeteria should portray four elements that relates to the space and form making of a students cafeteria. These four elements involve unity, expressiveness, scale and setting as well as functionality of the cafetaria.

In the aspect of unity, Smithies (2001) suggests that the principle of unity in designing cafeteria is concerned with visual composition in design; relationship between visual elements is a sense of which such composition is produced. All element of a building design formed the visual elements, from building material to propotion as well as form and shape of a building. However, the used of solid material to space & form making that provides voids of windows or openings produced the peculiar element to architectural unity. Although it embraces the direction and

propotion of this relationship, it provides a composition that include distinctive elements. (Smithies 1981). In a cafeteria design, it is important to provide indoor and outdoor spaces to cater all kinds of activities. The arrangement of solids formed the spaces inside a building while the overall arrangement of a building contributed to the form or shape of the design. Smithies

(1981) also further stated that the aspect of unity contribute collectively to a satisfactory visual whole. The aspect unity should not only be seen as a checklist, but as a number of inter-related requirements. The use of building material that produces the effect of texture, tone and colour shall not only suitable to the function of a space but it shall contribute to the composition of

space as an architectural unity.

As for expressive elements, Smithies (2001) stated that user responses towards a building design namely public spaces like cafeteria will gradually affected by the prospect from its windows and by whether it receives sunlight or looks out upon a sunlit exterior. The effect of

sunlight can be enhanced by the way in which external spaces are arranged to reflect the sun. Sunlight caught by shrubs and walls can produce a pleasant outlook from a north-facing window.

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In his statement, it is clearly understood that outdoor spaces bring light to the interior and also the outlook of the building. However, excessive sunlight might bring over heat and brightness to a space. Thus, Smithies (1981) further stated that in hotter countries the objective might be to provide shade with foliage and water to give a cool outlook. Similarly the detailed arrangement to control air movement through the building would be influenced by external temperature and humidity. As an example, is the design of new dining hall and student center of Spring side School in Philadelphia, Pennsylvania, which consist of new dining facilities with distinct eating

areas, room for meetings and outdoor dining. Special features include passive cooling and heating accomplished by the sitting of a pavilion and the use of pergola to support climbing vines for natural shade, bringing in natural light through windows and a light monitor, while keeping new square footage minimal to follow budgetary and maintenance cost constraint.

Figure 1.0 & 1.1: the dining hall of Springside School. Details of the pergola structure not only served as a shading device but a support system of climbing vines for natural shade. Source: AIA (1996).

Hence, from the aspect of expressiveness, it is important to consider the usage of lighting and its application on every space. Combining man-made structure and natural element to provide natural sunlight and shading is one of expressiveness towards space design. Not only integrating

space relationship but the expressions towards built environment need also to be considered.

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On the aspect of scale and setting characteristics like height and space plays an important part in the provision of visual contrast. (Smithies 1981: 34) This is because sense of scale served as one of the design principle in providing visual contrast to different spaces. Every spaces

although has its relationship with one another provide different type of usages. The area and shape may also different from one to another. Therefore, the use of scale is to give vitality to these spaces.

Figure 1.2 & 1.3: the double volume of the dining area and the meeting lounge provides an impressive feeling towards human-scale. The large void above function to provide natural lighting and breathing spaces. Source: AIA (1972).

In a building design like the dining hall of Haveford College in Philadelphia as above, indicates that the interior composition successfully shows a total potential unity, it is the fact that every design must be seen in relation to a much wider context as well. Landscape outside of the

building may have relationship to the building inside. Thus, surrounding buildings along the site itself should have their relationship with the designed building in terms of site planning and layout. This is because the setting of the building and its surrounding portray the language between the spaces provided.

In terms of functionality, it is also considers as an essential design principle in designing a campus cafeteria. Cafetaria is not only a place for student to eat and drink but it is the most visited place for students. Social activities, shops, gathering, study; leisure is common trends in students lifestyle. There are many elements to be considered in the principle aspect of cafeteria and its multi purpose function involving design layout and usage. In the case of designing a campus cafeteria, space arrangement is essential in providing a well functional space. We need to understand how people move, what kind of space that requires more density and how to maximize the utilization of spaces. In this case, spaces in between buildings, interior and exterior

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space, are major factors that influences the whole building arrangement (Smithies 1981). In brief, functionality of a space is not just about concerning what usage it can provide but determine how well a circulation can be in a space arrangement. To design a well suitable cafeteria for students

in campus is not an easy task. Although it require us to understand the space requirement and the flexibility of later usage, it is still important for us to understand the basic principles of design in related to the design of campus cafeteria. The principles of design consist of various elements and how it shall be applied onto the design. However, it is an essential guideline for us to apply

this knowledge into the design of a cafeteria. A building shall crown with the principle design of unity that consider the overall design as a visual composition. The use of building material and space arrangement shall align with the design composition. Thus, expressiveness is also essential in communicating with the built environment. Not to forget the effect of visual contrast by the

creation of scale and setting of a building. Every space shall have its relationship with one another and the language between spaces shall be well defined. In order to gain understanding of better design cafeteria referring to student perception and suggestion there are two methodological approach used for data collection which are direct observation and questionnaire.

These methods will be discussed in following sections in detail.

Research methodology

Since this research seeks to investigate the students perception towards cafeteria design in campuses, the case study model therefore is chosen as the main strategy because it is likely to cover all of the real life contextual factors and information needed in this research. In addition,

the case study research approach also enables the researcher to elaborate and explain all theoretical issues pertinent to the phenomenon of the study in detail to produce a holistic and meaningful result (Yin 2003). In dealing with this research, Yins (2003) proposal for single cases design is used for this study. This is because the single case type has the advantage of being more distinct. Yin (2003) also stated that evidence gathered from single case in detail manner is often more plausible and compelling as it provides reliable data in order to produce a rigorous study. From method of direct observation, there are important indicators that the researcher focuses on which involve overall planning layout, space arrangement, faade and

material used as well as building finishes.

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In the aspect of overall planning layout, Arked Meranti serves as a cafeteria building that consist of food stalls, eating area shops, mini market, student club room, seminar room, office and building services such as washroom, kitchen and mechanical & electrical room. The building

itself not only provide the basic need of space of a cafeteria but other program or spaces are provided as well. In here, we can see that the building itself are catered with the need of students gathering, activities and shopping.

Figure 1.4: ground floor plan of Arked Meranti

Based on the above picture it shows the ground floor plan of the building, is in rectangle form with parking facilities provided at the center. The building layout is divided into two

sections, the main area which consist of kitchen, food serving and eating area while the sub-area are spaces such as shops, activities room and so on. The main area of the building is concentrated at the center connected with two wings on the left and right of the building itself if we refer to the Figure 4.1. the eating area consist of a large opening area with a row of food

stalls / food serving counters facing the eating area, while services like cleaning and kitchen were placed behind each food stalls. The two wings on both sides consist of double stories

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while the center space is a double volume area. Shops and mini-marts are located at the ground floor on both of wings of the building whereby washroom and M&E room are located at the rear side of the building. The second floor of the building is designed to accommodate students activities and club rooms, include seminar rooms as well. The overall layout of the building is an open concept plan whereby circulation, activities and eating are all concentrated at the center of the building. Shops and food stalls are all located at the side surrounding the open spaces.

Figure 1.5: first floor plan of arked meranti

The space arrangement of the building is in a symmetrical order, in which only provides eating & buying, 2 shop lots and 4 rooms on the upper floor for student clubs. The space arrangement

of the building itself can be seen arranged in a linear form. Shops and students room are arranged in a straight row facing open corridor. If we refer to the architectural floor plan of the building, the food court area which is the eating area connected to the row of food stalls. This open walkway and corridor creates open circulation without privacy. Main entrance is located at the

central front of the building. There are 4 sub-entrance located at the side of the building, two at both sides whilst the other two at the right and left side.

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Figure 1.6: The above figures show the main entrance and the corricor of the cafeteria

At present, the arrangement of eating area has been expanded to occupy the walkway

between eating and food stall spaces. This condition has created congestion and uneasy circulation for the users. Thus, the eating area is arranged in a row. As a result, eating space between chairs and tables is narrow and limited.

Figure 1.7: arrangement of eating area has occupied the walkway for circulation and access

Shops and mini-mart are also arranged in a row at both sides of the building facing. Similar arrangement of the student club rooms are also portrayed at the second floor. The

parking area is situated at the center of the building which breaks the connectivity of the shops

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at both wings. This causes the eating area to act as part of a connecting walkway to both end of the building.

Figure 1.8: The above figures show the parking area situated at the center of the building

The faade of Arked Meranti portrays neo-vernacularism outlook on its exterior faade. The faade does not look complicated but simple in design form that suits the tropical climate. The building is covered with pitch roof made of tiles. Square columns are placed along the side

of the building while round column are located at the center of the eating area. Timber bracket are used to support the edge of the roof and are attached to each side of the column. Most of the materials used for this building are made of concrete and timber. Floors and column are made of reinforced concrete while ornamentations such as shading device and brackets are timber made.

All floors were covered with non-slip homogeneus tiles. Railings and food counters are made of concrete. The building exterior uses monotonous color like cream and white for its building exterior. However, plain peach is used at the lower part of the building.

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Figure 1.9: Exterior of the building.

Figure 1.10: Interior of the building

Figure 1.11: Interior of the building

From the aspect of students response obtained from questionnaire distributed to a total number of 20 students the result portrays that the selected UTM students comprises of various race and background like Malay 8 students, Chinese 8 students, Indian 1 student and Iranian 3

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students. Majority are studying Architecture, Landscape and Civil Engineering (refer to figure 1.12). These questionnaires consists of 6 sections which outlines students profile in general, students perception on the architectural aspect of the cafeteria and the availability of students

facilities in the cafeteria.

Respondent Profile

Table 1.12: The respondent profile of UTM indicating the race & course of study

Space Layout & Design

Table 1.13: Students view towards cafeteria design

Malay

Indian0

0.5

1

1.5

2

2.5

3

3.5

4

Malay

Chinese

Indian

Iran

0

2

4

6

8

10

12

14

16

18

UTM

Yes

No

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Table 1.14: Students respondent towards function of the cafetaria

Table 1.14 shows number of student preferences on cafeteria design. 16 out of the 20 students indicated their dislike towards Arked Meranti. To understand the criteria needed for a campus cafeteria, question has been asked to the students on what is the

function of the cafeteria instead becoming an eatery place. Referring to table 1.14, 17% indicated a cafeteria should be a place of eating and social gathering, 12-13% indicated it should be a place for study and group discussion, less than 5% indicated that a cafeteria can be a place for conducting students associations and activities.

17%

12% 17%

13%

0.50% 4%

Cafeteria as a place of (students' respondent)

Eating

Study

Social/Gathering

Group Discussion

Do You Like This Cafeteria

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Table 1.15: The rating for furniture & food stall layout

Table 1.16 shows rating given by students on the layout of the cafeteria. For the cafeteria layout, most respondent rate the furniture setting at satisfactory level. Minority

shows positive rating on the furniture layouts of Arked Meranti.

Table 1.16: Rating for the cafeteria in UTM

Referring to table 1.15 & 1.16, the obtained figure shows that the overall rating given by the respondent towards cafeteria layout in UTM. Arked Meranti indicates that most respondent gives negative rating to its design layout which is at poor category whilst some rate the design as

0

2

4

6

8

10

12

Furniture

Layout (UTM)

Food stall

Layout (UTM)

Very Good

Good

Satisfactory

Poor

0

5

10

15

20

25

Comfortable

Layout

Efficient

circulation

during peak

hours

congestion

at food stalls

various type

of eating

spaces

privacy for

eating &

discussion

Ver Poor

Poor

Satisfactory

Good

Excellent

Furniture & Food Stall Layout Rating

UTM Cafeteria Overall Layout Rating

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very poor in terms of privacy, circulation and efficiency. However, there are still some respondent who do feel satisfy on the cafeteria layout.

Table 1.17: Type of cafeteria layout responding to preference

Referring to Table 1.17, many students prefer circular form of layout compared to

other types of cafeteria layout. A percentage of 27.50% students prefer square planning layout whilst 25% like dynamic type of layout. 12.50% of students indicated that they prefer hexagon type of layout.

27.50%

35%

12.50%

25%

Type of Cafeteria Layout respondent prefer

SquareCircleHexagonDynamic

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Table 1.18: condition of space arrangement during peak hours

Table 1.19: students movement pattern at food stalls & eating area

0

5

10

15

20

25

UTM

Movement difficulty

avoid certain path

Unable to queu up

Walk easily, no congestion

Spaces enough for

everyone

0

2

4

6

8

10

12

14

16

18

20

Food Stalls

(UTM)

Eating Area

(UTM)

Linear

Square

Grid

Cluster

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Table 1.20: Selection of movement pattern

In terms of space circulation, table 1.18 shows the condition of space arrangement during

peak hours at the studied cafeteria. Most respondents encountered movement difficulties and find it hard to queue up when ordering their food during peak hours. Referring to table 1.19, the movement pattern for students at the food stalls in UTM is in linear layout whilst the eating area is square in shape. Table 1.20 indicates that, 65 % UTM respondents stated that movement pattern for students at the food stalls area are very limited and uncomfortable whilst 55% of the respondents indicated that the movement pattern around the seating area are appropriate but can be improvise.

Building Scale and Faade

35.00% 55%

65% 45%

0%10%20%30%40%50%60%70%80%90%

100%

Food Stalls(UTM)

Eating Area(UTM)

Does the movement pattern selected ease the student to order & move around the eating area?

NoYes

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Table 1.21: Cafetaria outlook

Table 1.22: Cafetaria outlook

Refering to the above table 1.21, only 70% respondents indicated they dislike the

current outlook of the cafeteria building. In table 1.22, 40% of the respondents indicated they prefer high-tech type of faade design equipped with appropriate student facilities like cosy furniture in gathering area. In addition most students also prefer double volume building height to allow more natural ventilation and lighting into the eating area.

30%

70%

Do you like the outlook of your cafeteria?

Yes

No

30%

8%

10%

40%

12%

What type of outlook do you prefer?

Modern with DynamicFeaturesTraditional

Traditional + Modern

Hightech Design

Groundbreaking Design

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Table 1.33: Volume preference in cafetaria

Table 1.34: Color preference in eating area

Table 1.34 portrays the kind of color that students mostly prefer in a particular

space. For building outlook, many respondents prefer the combination of plain and warm color. At the food serving area, most students prefer refreshing color for comfort. For social area, most prefer multi-color or vibrant tone for the faade treatment. For the last

5%

52%

43%

Height of the cafeteria respondents prefer most

Single Volume

Double Volume

Triple Volume

0

5

10

15

20

25

30

35

40

45

Multi-Colours

Relaxing

Plain

Refreshing

Cool

Warm

Bright

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area which is the discussion or study area, most respondents prefer relaxing type of colours. Warm colour in this particular area stand a second highest compared to other type of colours. Besides that in addition, all respondents prefer a cafeteria to provide

additional feature such as courtyard, garden, green spaces and open deck.

Table 1.35: Factors that lead to thermal discomfort

Table 4.16 above shows factors that lead to thermal discomfort among respondents. There are 5 factors lead to thermal discomfort among respondents in UTM These 5 factors involve over exposure of sunlight, no air-conditioning and excessive cooking odour, lack of grass and trees and lack of natural ventilation share a similar figure for UTM respondents.

Students Activities

Factors that lead to thermal discomfort

Over Exposure of SunlightNo Air-CondExcessive Cooking OdourLack of Grass & TreesLack of Natural Ventilation

UTM

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Table 1.36: Type of facilities a cafeteria should provide

Referring to the above table 1.36, respondent from UTM campus indicated that other facilities shall be provided to a cafeteria instead of just a dining place. From this, we can see that most facilities shared the same percentage within 2 to 13% of interest. This figure shows that students prefer these facilities to be provided in order to maintain a

good campus cafeteria. For Table 1.37, it shows that most students prefer casual and informal social activities to occur in student cafeteria spaces. For instance, student like greetings activities to happen at entrance area whilst group discussion or study is most preferred to

be conducted at semi public areas. Leisure and relaxing activities are most prefer to be conducted at garden area, open spaces, rooftop and lounge.

Social activities

Spaces

entrance

Lounge

garden Eating

hall Open deck

Private rooms

rooftop Open space

Greetings / meetings

Group discussion

Leisure / chatting

Relaxing Social area Discussion /

4% 10%

11%

5%

11%

8% 2% 11%

13%

13%

12%

Other type of facilities a cafeteria should provide

Meeting RoomStudy RoomSocial AreaMini LibraryActiviy Roomshops / SouvenirPerforming stageStudents ClubCyber cafBar LoungeGames Room

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study area

Table 1.37: Type of activities to be implemented in a particular space

In order to find out and understand the current situation faced by students in conjuction to the implementation of other activities besides dining, the last section of this questionnaire asks students respond on related factors that restricts them from performing social & physical activities. The figures are then tabulated in table 4.19 as below. 45% of respondents from UTM indicate that rooms or spaces for such activities are not provided. 20% indicated that the spaces provided in Arked Meranti are only for eating and other activities cannot be conducted. 9 to 15% of respondents indicated that there is no privacy, the cafeteria is too crowded with people and the environment discourages the student to

conduct other activities.

Table 1.38 : Factors that restrict other facilities in UTM cafeteria

In summary, Arked Meranti portrays a standard arrangement of eating area, food serving counters, shops and activities rooms. The overall layout consist of linear and rectangular form

with an open air concept focusing at eating spaces whilst supporting space like shops and club rooms located at both side of the building. The building is constructed of post and beams structure made of precast concrete. The overall faade portray malay-colonial architecture. The color finishes are plain and bright in outlook.

45%

11% 9%

20%

15%

Factors that restrict other facilities in UTM cafeteria

Rooms/Spacesnot providedNo Privacy

too Crowded

Spaces foreating onlydiscourativeenvironment

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Architectural Issues of Campus Cafeteria From the above findings it can be conclude that there should be an appropriate guideline and

proposal for a better campus cafeteria design. In brief, Arked Meranti is the main cafeteria in UTM as for its ideal location; the place is highly visited by students and lecturers at all times. The two storey building is not just a cafeteria providing a place to eat but consist of other facilities such as shop, club room and seminar room. The layout emphasizes the eating and

shops to be on the ground floor while students club and seminar room on the upper floor. The layout is divided into eating, buying and physical activities of the students. The space arrangement of the building are divided into two sections, which are the eating and food serving area. The eating area for Arked Meranti consists of a single large space occupied by standard

eating tables for eating and dining. The tables for eating area are only 4 seaters. The tables are arranged in grid manner which allow single passing. This creates limitation of movement within the eating spaces.

Ineffective Space Arrangement Arked Meranti received many negative feedbacks from its respondent especially in terms of space arrangement. The standard layout comprising single eating area whereby all eating tables situated at one single space had easily caused congestion, noisy and less privacy. Nearly

all of the respondents from UTM indicated they dislike the current layout and arrangement of the spaces. The close arrangement of tables with only one type of design unable to provide students the option to perform other activities except for just eating only.

Congested Layout The arrangement of eating and food stalls area has eventually caused congestion to Arked Meranti. The linear walkway pattern in a limited space between the eating area and food stall is not suitable for arked meranti. Respondents claimed that such arrangement caused no privacy for

a group discussion or study purposes. Eating environment is noisy during peak hours.

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Space Arrangement causing Improper Circulation In arked meranti, students move around in a linear pattern to order their food and moves around in a grid pattern at the eating area. Respondents from UTM claimed that such pattern is

not practical and easily caused congestion and over-crowded. The factor can be explain that the stalls occupying the wakway area and the close arrangement of eating tables cause the linear movement pattern to be un functional or unsuitable. In a linear movement take for example especially at peak hours, students were usually moves in a group and walk straight to the stalls.

So if the arrangement of space allowed is too limited, it will eventually cause over-crowded.

Limited Spaces for Students Activities From the distributed questonaire, all respondents indicated that a cafeteria should not be

just a place for eating but a place providing activities for the students. However, the current design of Arked Meranti provides limited spaces for students activities especially social and group discussion. Although students clubs and seminar room are provided on the upper floor, the spaces provided are for certain activities or students. Limited space is also the main factor

claimed by respondent of UTM indicating social and physical activities cannot be conducted.

Suggestion for improvement After analyzing the data, it is understood that a good cafeteria design which benefit the students

should be designed as follows-

i) Spaces related to students culture and activities From the findings, Arked Meranti provide stalls layout that does not allow wide range of display. However, it is already a common trend in Malaysia to sell economy rice. Stalls layout shall be design to accommodate such practice. Spaces should not just consist of eating area but to allow spaces for social interaction, study purposes and peaceful dining. Social interacting spaces shall be

emphasizes and provided at the main entrance. Tables shall be designed in a way to encourage study atmosphere and ease student with various seating types and privacy.

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ii) Well considered space arrangement and layout Firstly, spaces shall be provided with various function and purposes for example spaces for social gathering, club activities, study group and so on instead of an eating area whereby every activities are expected to be held at the same space. Spaces shall be well arranged in a way it considered the students circulation and activities. Food stalls are to be located near and easily access by all spaces

because it is the main area serving food and drinks. However, walkway shall be spacious and not facing directly or too close to the eating area as this will easily cause congestion. Eating area to be provided with several sections that considered student discussion, gathering, privacy, party and so on. The arrangement shall be in a way it is close to the food serving area but provides privacy and comfortable walkway

between these different spaces.

iii) Implementing square movement pattern Square movement pattern allow students to circulate around the food stalls area while linear movement is unable to provide such circulation. If we look at the cuurent layout of Arked Meranti food stalls, the stalls were arranged in a row and

students move in linear to select their food. However, if a group of people take a longer time to select or buy, this will eventually cause the people behind to wait and congesting. Square movement pattern is what being applied on NUS cafeteria. Based on observation and students respond, such movement pattern are able to provide a less congested circulation compared to linear type.

iv) Providing double volume height Based on the feedback from the students, many agree and prefer to have a double volume spaces. Due to this, it is suggested to provide such feature to enable students to have a more spacious breathing space. Double volume spaces can also provide viewing between from upper floors towards ground floor.

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v) Providing multi-functional space for various activities Providing various type of students activities in a campus cafeteria is essential. It not only provides students the space to conduct social & physical activities but a place for students to hang out. Spaces shall be emphasizing more in providing spaces such as study area, social gathering, lounge and so on. Each space shall be well connected to one another with well considered of privacy to prevent unenessary noise and public interruption.

vi) Providing Suitable Colours Entrance warm colours Eating Area to be warm & relaxing colours Food Serving area to provide relaxing colours Social & activities area multi-colour, vibrant colours Discussion/study area to be provide with refreshing colours

vii) Activities to be implemented on a particular space Below are the activities students preferred to be conducted in a particular space:

Social activities

Spaces

entrance

Lounge

garden Eating

hall Open deck

Private rooms

rooftop Open space

Greetings / meetings

Group discussion

Leisure / chatting

Relaxing Social area Discussion / study area

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viii) Promote green spaces and natural ventilation No doubt certain area especially eating and study area are best rovided with air-conditioning, spaces such as social area or students activities can be implemented with natural ventilation and also green elements to provide a more relaxing and refreshing environment.

Conclusion At present, designs of cafeteria in local campuses were adapted by a standard design. However the building design itself failed to accommodate present issue such as overcrowd of students during peak hours, inappropriate circulation or ventilation and so on. According to George

Nelson, founders of American modernism stated that design is respond to social change. The statement clearly addressed that a building should be design to adapt social changes in years to come. By implying standard design of cafeteria in all local campuses at various places does not consider it needs towards different students, places and changes. A study on this cafeteria allows the researcher to understand the lack of functional spaces

need by UTM students for their campus cafeteria. Spaces were not only congested and lacks of privacy during peak hours, students activities are mostly restricted due to the space provided are mainly for eating only.

The perception of the students also indicated what they prefer and what might able to

change in terms of the cafeteria design to provide a better cafeteria. The most essential aspect to provide is the space program and its arrangement. The key thing to provide a good cafeteria is firstly to provide different type of spaces, well function for students social and physical activities instead of just a place for eating only. Spaces provided are also needed to arrange with the consideration of students culture, the circulation to avoid high congestion, privacy to avoid unnecessary noise and interption as well as the faade treatment that provide a well comfort cafeteria interms of thermal comfort or green space. Students feedback allow us to understand what a student needs in a cafeteria. After analyzing the data and findings of the research,

architectural design issue faced by the cafeterias is able to identify. In conclusion, the research conducted is to study the students perception towards campus cafeteria From the data analysis

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and resut findings, guidelines on how to design a good campus cafeteria were formulated. The outcome of the guidelines is described as what need to provide and how to provide to the students a good cafeteria in terms of architectural aspect. The research is able to identify the

factor to architectural problem on current campus cafeteria and to what extend the perception of students towards it.

Reference

1. Malhotra, Ashok (2006). Fundamentals of Excellence in Technical and other Universities: The University Cafeteria. Equest Publications.

2. Hanafi, Zulkifli, Luddin, Azmi, Shuib, Nor AZam and Ariffin, Jamel (2001). Teori dan Prinsip Rekabentuk. Kedah: Amber-Solara Publication. 6.

3. Neuman, David and Kliment, Stephen (2003). Building Type Basics for University Facilities. USA: John Wiley & Sons Inc. 228.

4. Smithies, K.W. (1981). Principles of Design in Architecture. England: Van Nostrand Reinhold Co. Ltd.

5. American Institute of Architects (1996). Educational Facilities: 1995-96 Review. USA: Rockport Publishers Inc.

6. American Institute of Architects (1972). Campus Buildings That Works. Philadelphia, Pennslyvenia: North American Publishing Co.

7. Yin, Robert K (2003). Applications of Case Study Research. Thousand Oaks: Sage Publication.

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8. Sommer, Robert (1969). Personal Space: The Behavioral Basis of Design. New Jersey: Prentice-Hall Inc.