PANDEMİ SÜRECİNDE 3. YER OLARAK KAHVE DÜKKANLARININ İÇ MEKAN TASARIM KODLARI: Z KUŞAĞI VE MESAFE

Pandemi sürecinde yaşanan değişimlerle birlikte yapılan çalışmalar sıklıkla konutun ve ofisin dönüşümüyle ilgilidir. Bu çalışmalar pandemi sürecinde özel alanların ve çalışma mekanlarının gereksinimlerini ortaya koyma noktasında yeterli olsa da üçüncü yer olarak kahve dükkanlarının pandemi sürecindeki konumuna dair yeterli çalışma yoktur. 3. Nesil kahve dükkanları Z kuşağının pandemi sürecinde sosyalleşme ve çalışma deneyimleri sırasında mekan kullanımlarında yaşanan teknoloji odaklı değişim ve dönüşümleri gösterme potansiyeline sahiptir. Pandemi sürecinde mesafe kavramının ve iç mekan tasarım kodlarının dönüşümü 3.Nesil kahve dükkanları üzerinden okunabilmektedir. Karma araştırma yöntemi kullanılan çalışma; anket çalışması, mekan dizim yöntemi ve yarı-yapılandırılmış görüşmelerden oluşmaktadır. Çalışmada, Z kuşağı kullanıcılarının mesafe algılarındaki değişimi, mekânsal beklentilerini ve yeni iç mekan tasarım kodlarını incelemek amaçlanmaktadır. Temel bulgular, Z kuşağı kullanıcılarının 3. Nesil kahve dükkanlarını çalışma ve sosyalleşme olarak iki ana amaç doğrultusunda kullandıklarını, sanal ve fiziksel mesafe kavramlarını pandemi ile yeniden ele aldıklarını, 3. Nesil kahve dükkanlarının pandeminin dönüştürdükleriyle paralel olarak değişmesi gerektiğini belirttiklerini ve bu gerekliliğe yönelik öngörülerinin olduğunu işaret etmektedir. Bu anlamda çalışma, değişen mesafe algısı doğrultusunda Z kuşağı kullanıcılarının beklentilerini karşılayan mekanlar tasarlanmasına yardımcı olmaktadır.

INTERIOR DESIGN CODES OF COFFEE SHOPS AS THE THIRD PLACE DURING THE COVID 19 PANDEMIC: Z-GENERATION AND DISTANCE CONCEPT

The studies conducted on the changes encountered during the pandemic are frequently concerned with the modification of the residence and the workplace. Although these studies are sufficient to reveal the needs of private areas and workplaces during the pandemic, there are not enough studies on the position of coffee shops as the 3rd place in the pandemic process. third wave coffee shops have the potential to demonstrate technology-driven changes in the utilization of space during the socialization and work experiences of Generation Z in the pandemic process. third wave coffee shops reveal the evolution of the concept of distance and interior design codes during the pandemic process. In this study carrying out a mixed method design, a questionnaire, space syntax method, and semi-structured discussions were used. The purpose of this study is to analyze the evolution of Generation Z’s perception of distance, spatial expectations, and new interior design codes. The key findings indicate that Generation Z users utilize third wave coffee shops primarily for work and socialization and reconsider the concepts of virtual and physical distance with the pandemic. Another promising finding is that Generation Z users point out that third wave coffee shops should change in tandem with how the pandemic has evolved, and they have visions for the necessity. In this way, the study contributes to the design of spaces that meet the expectations of users of Generation Z in light of their evolving perception of distance.

___

  • Ağaoğlu Çobanlar, G. (2020). Okul öncesi eğitim kurumlarında tuvalet iç mekânı tasarım kriterleri ve kullanıcı odaklı bir yaklaşım:36-72 aylık çocuklarüzerine bir araştırma [Toilet interior design criteria in preschool education institutional and a useroriented approach: A study on 36-72 monthly children]. Eskişehir: Anadolu University Graduate School of Fine Arts.
  • Alkan, V., Şimşek, S., and Erbil, B. A. (2019). Karma yöntem deseni: Öyküleyicialanyazın incelemesi [Mixed Methods Design:A Narrative Literature Review]. Eğitimde Nitel Araştırmalar Dergisi, 7(2), 559 582. https://doi.org/10.14689/issn.2148-2624.1.7c.2s.5m
  • Axtell, C., Hislop, D., and Whittaker, S. (2008). Mobile technologies in mobile spaces: Findings from the context of train travel. International Journal of Human-Computer Studies, 66(12), 902-915.
  • Bafna, S. (2003). Space syntax: A brief introduction to its logic and analytical techniques. Environment and behavior, 35(1), 17-29. https://doi.org/https://doi.org/10.1177/0013916502238863
  • Bourdieu, P. (1989). Social space and symbolic power. Sociological theory, 7(1), 14-25.
  • Castells, M. (1996). The network society: A cross-cultural perspective (Vol. 22-90). Mass: Edward Elgar Pub.
  • Crick, A. P. (2011). New Third Places: Opportunities and Challenges. In A. G. Woodside (Ed.), Tourism Sensemaking: Strategies to Give Meaning to Experience (Vol. 5, pp. 63-77). Emerald Group Publishing Limited. https://doi.org/10.1108/S1871-3173(2011)0000005006
  • Csobanka, Z. E. (2016). The Z Generation. Acta Technologica Dubnica. 6(2). De Gruyter Open. 63-76. https://doi.org/10.1515/atd2016-0012
  • D'Souza, N., and Lin, Y. (2015). Places in the Virtual and Physical Continuum: Examining the Impact of Virtual Behaviors on Place Attributes of Wireless Coffee Shops. In (pp. 366-381). https://doi.org/10.1002/9781118532409.ch21
  • Deasy, C. M., and Lasswell, T. E. (1985). Designing places for people: A handbook on human behavior for architects, designers, and facility managers. Whitney Library of Design.
  • Fırat, M., Yurdakul, I. K., and Ersoy, A. (2014). Bir eğitim teknolojisi araştırmasına dayalı olarak karma yöntem araştırması deneyimi [Mixed Method Research Experience Based on an Educational Technology Study]. Eğitimde Nitel Araştırmalar Dergisi, 2(1), 64-85. https://doi.org/10.14689/issn.2148-2624.1.2s3m
  • Fraenkel, J. R., Wallen, N. E., and Hyun, H. H. (2012). How to design and evaluate research in education. McGraw-Hill Companies Inc.
  • Gay, L. R., Mills, G. E., ve Airasian, P. W. (2012). Educational research: Competencies for analysis and applications. Pearson Education.
  • Hall, E. T. (1966). The hidden dimension (Vol. 609). Random House Inc. USA.
  • Levickaite, R. (2010). Generations X Y Z: How social networks form the concept of the world without borders the case of lithuania, Limes, 3(2). 170-183. https://doi.org/10.3846/limes.2010.17
  • Manzo, J. (2015). " Third-Wave" Coffeehouses as Venues for Sociality: On Encounters between Employees and Customers. Qualitative Report, 20(6). https://doi.org/https://doi.org/10.46743/2160-3715/2015.2141
  • Maturana, B., Salama, A. M., and McInneny, A. (2021). Architecture, urbanism and health in a post-pandemic virtual world. Archnet-IJAR: International Journal of Architectural Research, 15(1), 1-9. https://doi.org/10.1108/ARCH-02-2021-0024
  • McCrindle, M., and Wolfinger, E. (2010). The ABC of XYZ: Understanding The Global Generation. Sydney: A UNSW Press Book. Morris, J. (2021). The third place: What is it & how does it relate to coffee shops? [Interview]. https://perfectdailygrind.com/2021/06/the-third-place/
  • Oblinger, D., and Oblinger, J. L. (2005). Educating the net generation. Educase.
  • Oldenburg, R. (1999). The great good place: Cafes, coffee shops, bookstores, bars, hair salons, and other hangouts at the heart of a community. Da Capo Press.
  • Oldenburg, R., and Brissett, D. (1982). The third place. Qualitative sociology, 5(4), 265-284.
  • Olsen, D., Carroll, J. P., ve Brody, L. (1994). Starbucks passion for coffee: A Starbucks coffee cookbook. Sunset Books.
  • Rosenberg, L., Swilling, M., and Vermeulen, W. J. V. (2018). Practices of Third Wave Coffee: A Burundian Producer's Perspective. Business Strategy and the Environment, 27(2), 199-214. https://doi.org/https://doi.org/10.1002/bse.2010
  • Slater, A., and Koo, H. (2010). A new type of “Third Place”? Journal of Place Management and Development, 3, 99-112. https://doi. org/10.1108/17538331011062658
  • Sommer, R. (1969). Personal Space. The Behavioral Basis of Design.
  • Tashakkori, A.,ve Creswell, J. W. (2007). Editorial: Exploring the Nature of Research Questions in Mixed Methods Research. Journal of Mixed Methods Research, 1(3), 207–211. https://doi.org/10.1177/1558689807302814
  • Thompson, J. B. (1995). The media and modernity: A social theory of the media. Stanford University Press.
  • Tucker, C. M. (2017). Coffee culture: local experiences, global connections. Routledge.
  • Ünan Göktan, D., and Uslu, T. (2021). Examining the prominent components of the emerging specialty coffee sector in Turkey. Food, Culture & Society, 1-23. https://doi.org/10.1080/15528014.2021.1884441
  • Yıldırım, A., and Şimşek, H. (2016). SosyalBilimlerdeNitelAraştırmaYöntemleri[Qualitative Research Methods in the Social Sciences].Ankara: Seçkin Publisher.
  • Wilson, S. M., and Leighton, C. P. (2002). The Anthropology of Online Communities. Annual review of anthropology, 31, 449-467. http://www.jstor.org/stable/4132888