Social dynamics nowadays show that spaces continuously evolve and change based on the user’s needs and the type of work being done. The need for increasing and mixing activities implied new ways of working, living and socialising that are changing and connecting common habits in the design, managment and use of the space. This has led us to believe about a way to “interpretate the co-working not as an evolution of the office but as an original type of space generated by a process that evolves, increases and is inclusive over time” *. A plan to do it is understanding coworkings in terms of “Third Space” mixing activities in single place which can result in a profitable and engaging action. Where the idea of why combining food and work places is the most profitable, because it can create different levels of experiences that are the most suitable and addressed to better communicate and interact with people. Therefore, the thesis will be based on improving the ground floor of the Hive 4 project designed in the contest design studio by creating a space in a food coworking where people engage one another through selling, eating and working areas, making the environment dynamic and exciting for a wide range of hours.
Le dinamiche sociali oggigiorno mostrano che gli spazi evolvono e cambiano continuamente in base alle esigenze dell’utente e al tipo di lavoro svolto. La necessità di aumentare e mescolare le attività ha comportato nuovi modi di lavorare, vivere e socializzare che stanno cambiando e connettendo abitudini comuni nella progettazione, gestione e utilizzo dello spazio. Questo ci ha portato a credere ad un modo di “interpretare il co-working non come un’evoluzione dell’ufficio ma come una tipologia originale di spazio generato da un processo che evolve, cresce ed è inclusivo nel tempo”*. Un piano per farlo è comprendere i coworking in termini di “Terzo Spazio” mescolando attività in un unico luogo che può tradursi in un’azione redditizia e coinvolgente. Dove l’idea del perché coniugare cibo e luoghi di lavoro è la più proficua, perché può creare diversi livelli di esperienze più adatte e indirizzate a comunicare e interagire meglio con le persone. Pertanto, la tesi si baserà sul miglioramento del piano terra del progetto Hive 4 ideato nello studio di progettazione del concorso, creando uno spazio in un food coworking in cui le persone interagiscono tra loro attraverso aree di vendita, ristorazione e lavoro, rendendo l'ambiente dinamico ed emozionante. per un'ampia gamma di orari.
Better design, better experience : designing a food - work coworking
Gonzalez Montaña, Alejandra
2022/2023
Abstract
Social dynamics nowadays show that spaces continuously evolve and change based on the user’s needs and the type of work being done. The need for increasing and mixing activities implied new ways of working, living and socialising that are changing and connecting common habits in the design, managment and use of the space. This has led us to believe about a way to “interpretate the co-working not as an evolution of the office but as an original type of space generated by a process that evolves, increases and is inclusive over time” *. A plan to do it is understanding coworkings in terms of “Third Space” mixing activities in single place which can result in a profitable and engaging action. Where the idea of why combining food and work places is the most profitable, because it can create different levels of experiences that are the most suitable and addressed to better communicate and interact with people. Therefore, the thesis will be based on improving the ground floor of the Hive 4 project designed in the contest design studio by creating a space in a food coworking where people engage one another through selling, eating and working areas, making the environment dynamic and exciting for a wide range of hours.File | Dimensione | Formato | |
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BETTER DESIGN, BETTER EXPERIENCE.pdf
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https://hdl.handle.net/10589/210022