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Exploring Effective Sensory Experience in the Environmental Design of Sustainable Cafés

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  • Yen-Cheng Chen

    (Department of Applied Science of Living, Chinese Culture University, Taipei City 111, Taiwan)

  • Hsiang-Chun Lin

    (Department of Hotel Management, Jin Wen University of Science & Technology, New Taipei City 231, Taiwan
    Department of Geography, National Taiwan Normal University, Taipei City 106, Taiwan)

Abstract

The aim of this study was to explore and construct spatial indicators suitable for green café ambience. The indicators were further empirically verified. A three-round questionnaire survey, based on the Delphi method, was conducted with 15 experts, including university professors (food and beverage services management and interior environmental design), café operators, and personnel from government agencies. Data were collected, and the results on the characteristics of the repeated feedback from the experts were convergent. Thirty-six indicators suitable for the design of green café ambience were extracted, of which 17 were verified by actual cafés as highly operable. The five-sense indicators of sustainable green ambience design obtained in this study can facilitate positive customer experiences and enhance the appeal of maintaining sustainable green trends for cafés. These indicators can also provide references for café operators in business planning and green café ambience design.

Suggested Citation

  • Yen-Cheng Chen & Hsiang-Chun Lin, 2020. "Exploring Effective Sensory Experience in the Environmental Design of Sustainable Cafés," IJERPH, MDPI, vol. 17(23), pages 1-16, December.
    • Handle: RePEc:gam:jijerp:v:17:y:2020:i:23:p:8957-:d:454807
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    References listed on IDEAS

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    Cited by:

    1. António Raposo & Fernando Ramos & Dele Raheem & Ariana Saraiva & Conrado Carrascosa, 2021. "Food Safety, Security, Sustainability and Nutrition as Priority Objectives of the Food Sector," IJERPH, MDPI, vol. 18(15), pages 1-4, July.

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