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
Associate 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
2

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

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 crosslegged manner. Hence, eating space as an area to generate cultural activities cannot be conducted.

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

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.
4

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.

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
6

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.
7

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
8

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.
9

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
10

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.

11

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
12

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

4
3.5
3
2.5
2
1.5
1
0.5
0

Malay

Chinese
Indian

Indian

Iran
Malay

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

Space Layout & Design

18

16
14
12
10

Yes

No

6
4
2
0

UTM
Table 1.13: Students view towards cafeteria design

13

Do You Like This Cafeteria

Cafeteria as a place of (students' respondent)

0.50%
4%
13%

17%

Eating

Study
Social/Gathering

12%

17%

Group Discussion

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.

14

12

Furniture & Food Stall Layout Rating

10

8
Very Good
6

Good
Satisfactory

Poor
2
0

Furniture
Food stall
Layout (UTM) Layout (UTM)
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.
25

UTM Cafeteria Overall Layout Rating

20
15

Ver Poor
Poor

10

Satisfactory
5

Good
Excellent

0
Comfortable Efficient congestion various type privacy for
eating &
Layout
circulation at food stalls of eating
discussion
spaces
during peak
hours
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
15

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

Type of Cafeteria Layout respondent prefer

25%

27.50%
Square
Circle

12.50%

Hexagon
35%

Dynamic

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.

16

25
Movement difficulty

20

avoid certain path

15
Unable to queu up
10
Walk easily, no congestion
5
Spaces enough for
everyone
0
UTM
Table 1.18: condition of space arrangement during peak hours

20
18

16
14
12
Linear

10
8

Square

Grid

Cluster

2
0
Food Stalls
(UTM)

Eating Area
(UTM)

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

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Does the movement pattern selected ease the student to

order & move around the eating area?
100%
90%

80%
70%

45%
65%

60%
50%

No

40%

Yes

30%
20%

55%
35.00%

10%
0%
Food Stalls
(UTM)

Eating Area
(UTM)
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

18

Do you like the outlook of your cafeteria?

30%

Yes
No
70%

Table 1.21: Cafetaria outlook

What type of outlook do you prefer?

12%
30%

Modern with Dynamic

Features
Traditional
Traditional + Modern

40%

8%
10%

Hightech Design
Groundbreaking Design

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.
19

Height of the cafeteria respondents prefer most

5%
Single Volume
43%
Double Volume

52%
Triple Volume

Table 1.33: Volume preference in cafetaria

45
40
35
30
25
20
15
10
5
0

Multi-Colours

Relaxing
Plain
Refreshing
Cool
Warm
Bright

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
20

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.

Factors that lead to thermal discomfort

Over Exposure of Sunlight

No Air-Cond
Excessive Cooking Odour
Lack of Grass & Trees
Lack of Natural Ventilation

UTM
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

21

Other type of facilities a cafeteria should provide

4%

12%

Meeting Room

10%

Study Room

13%

11%

Social Area
Mini Library

Activiy Room
5% shops / Souvenir

13%

Performing stage
11%
11%

Cyber caf

8%

2%

Students Club
Bar Lounge
Games Room

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
Greetings
/ meetings
Group
discussion
Leisure /
chatting
Relaxing
Social area
Discussion /

entrance

Lounge

garden

Spaces
Eating Open
hall
deck

22

Private
rooms

rooftop

Open
space

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.

Factors that restrict other facilities in UTM

cafeteria
Rooms/Spaces
not provided

15%

No Privacy
45%
too Crowded

20%

Spaces for
eating only

9%

discourative
environment

11%

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.

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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.

gathering, lounge and so on.

Spaces shall be emphasizing more in providing spaces such as study area, social

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

vii)

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

Activities to be implemented on a particular space

Social
activities
Greetings /
meetings
Group
discussion
Leisure /
chatting
Relaxing
Social area
Discussion /
study area

Below are the activities students preferred to be conducted in a particular space:

entrance

Lounge

garden

Spaces
Eating Open
hall
deck

27

Private
rooms

rooftop

Open
space

viii)

Promote green spaces and natural ventilation

No doubt certain area especially eating and study area are best rovided with airconditioning, 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
28

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.

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Pennslyvenia: North American Publishing Co.

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

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Sommer, Robert (1969). Personal Space: The Behavioral Basis of Design. New

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Jersey: