Space Planning for a Vietnamese HotPot Restaurant in Helsinki, Finland
Nguyen, Giang (2017)
Nguyen, Giang
Laurea-ammattikorkeakoulu
2017
Creative Commons Attribution-NonCommercial-NoDerivs 1.0 Finland
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2017060111922
https://urn.fi/URN:NBN:fi:amk-2017060111922
Tiivistelmä
The purpose of this study was to establish a detailed plan focusing primarily on space planning for a Vietnamese HotPot restaurant. The idea about this restaurant is a business plan which is anticipated to be opened in the future. In theoretical background, the main issue was to study about location selection as well as space planning and environmental psychology. Important elements regarding a built working environment and how they can affect the success of the business were studied carefully in order for the author to apply in a practical case.
Several research methods were taken into use, such as observations, benchmarking and online survey. Observation and benchmarking focused on space planning of four most popular Viet-namese restaurant in metropolitan area in Helsinki, Finland. After that, the results were analysed carefully in order to identify the differences, the advantages and disadvantages. Additionally, an online survey was also conducted to gather the information about customers’ general preferences in indoor establishment. All information collected from empirical study acted as a supporting guide for the author to make the final decisions in the detailed plan for the Vietnamese HotPot restaurant.
After studying theoretical background and gathering essential practical information, the au-thor was able to produce a specific plan for location selection and space planning for the restaurant. Considering different factors, the author has concluded that the plan is potential to be put in practice, yet it is inevitable that there are certain obstacles in practical situations. Nevertheless, the author believes that this thesis will act as a guide for initial establishment and a basement for further developments not only for her personal plan but also for other business operating in the same sector in the future.
Several research methods were taken into use, such as observations, benchmarking and online survey. Observation and benchmarking focused on space planning of four most popular Viet-namese restaurant in metropolitan area in Helsinki, Finland. After that, the results were analysed carefully in order to identify the differences, the advantages and disadvantages. Additionally, an online survey was also conducted to gather the information about customers’ general preferences in indoor establishment. All information collected from empirical study acted as a supporting guide for the author to make the final decisions in the detailed plan for the Vietnamese HotPot restaurant.
After studying theoretical background and gathering essential practical information, the au-thor was able to produce a specific plan for location selection and space planning for the restaurant. Considering different factors, the author has concluded that the plan is potential to be put in practice, yet it is inevitable that there are certain obstacles in practical situations. Nevertheless, the author believes that this thesis will act as a guide for initial establishment and a basement for further developments not only for her personal plan but also for other business operating in the same sector in the future.