Horng, Jeou-Shyan, et al. “Creativity, Aesthetics And Eco-Friendliness: A Physical Dining Environment Design Synthetic Assessment Model Of Innovative Restaurants.” Tourism Management 36.(2013): 15-25. ScienceDirect. Web. 23 Feb. 2016.

The authors of the article “Creativity, aesthetics and eco-friendliness: A physical dining environment design synthetic assessment model of innovative restaurants”, Jeou-Shyan Horng(president of Taiwan Hospitality Education Association with a PhD from Iowa State University), Sheng-Fang Chou(doctoral student of Department of Human Development and Family, National Taiwan Normal University), Chih-Hsing Liu(Assistant Professor of Ming Chuan University with a Ph.D. degree from National Taiwan University, and Chang-Yen Tsai (associate professor of Department of Hospitality Management with a PhD from Iowa State University) , collectively propose that “innovation is a critical attribute in future restaurant physical environment designed”.


They used information gathered from interviews and the ideas from experts to support their thesis. They concluded from their studies “that eco-friendliness, creativity and aesthetics dimension are complementary”. The purpose of this study, as stated in the introduction of the article, is to “provide an important reference for restaurant managers and interior designers in their decision-making process, thereby reducing risk”. This source is useful because it gives insight on what interior designers take into consideration when designing an internal environment.