【摘要】：本論文是對(duì)餐飲空間設(shè)計(jì)的創(chuàng)意思維與方法研究所展開論述的,研究餐飲空間環(huán)境下如何把創(chuàng)意思維更好的運(yùn)用到餐飲空間環(huán)境設(shè)計(jì)中是論文研究的主要內(nèi)容。并分析當(dāng)下創(chuàng)意思維的研究現(xiàn)狀,解讀創(chuàng)意思維,研究如何培養(yǎng)創(chuàng)意思維。從多角度、多層面來研究創(chuàng)意思維方法,通過對(duì)其方法的研究使其更好的應(yīng)用于餐飲空間設(shè)計(jì)中,從而創(chuàng)作出富有創(chuàng)意色彩的餐飲空間環(huán)境。第一章緒論部分,主要論述創(chuàng)意思維提出的現(xiàn)實(shí)需要和研究意義。分析當(dāng)下國內(nèi)外對(duì)于創(chuàng)意思維的理解,并引入創(chuàng)意、餐飲空間創(chuàng)意設(shè)計(jì)問題。分析國內(nèi)外的創(chuàng)意研究現(xiàn)狀,并從經(jīng)濟(jì)學(xué)角度上分析,創(chuàng)意思維的重要性。在進(jìn)行創(chuàng)意的過程中不應(yīng)該被條條框框所限制,應(yīng)將各項(xiàng)規(guī)則、方法當(dāng)做創(chuàng)意的參考。創(chuàng)意思維的過程其實(shí)也是不斷探索和設(shè)問的過程,創(chuàng)意思維需要腦中信息的儲(chǔ)存,需要解決問題的思路,這樣才能產(chǎn)生解決問題的思維方法,創(chuàng)意思維的展開對(duì)本論文的研究做好了鋪墊工作。第二章主要分析當(dāng)下消費(fèi)者的心理需求及心理學(xué)對(duì)創(chuàng)意設(shè)計(jì)的影響,解讀創(chuàng)意思維的重要性,并通過不同方法、不角度來培養(yǎng)創(chuàng)意思維。從心理學(xué)角度分析,消費(fèi)心理學(xué)對(duì)創(chuàng)意設(shè)計(jì)的影響,從而影響到整個(gè)餐飲空間的設(shè)計(jì)。并通過對(duì)消費(fèi)心理的分析,更好的創(chuàng)造出符合消費(fèi)需要的創(chuàng)意餐飲空間設(shè)計(jì)。設(shè)計(jì)離不開創(chuàng)意,設(shè)計(jì)需要觀察、需要將靈感轉(zhuǎn)化為現(xiàn)實(shí),將平淡轉(zhuǎn)化為神奇,并對(duì)于新鮮事物敏感,時(shí)刻處于創(chuàng)作的狀態(tài),保持創(chuàng)意思維的源源不斷,保持靈感的不枯竭。所以,對(duì)于創(chuàng)意思維的培養(yǎng)對(duì)現(xiàn)代設(shè)計(jì)是非常重要的。第三章論述創(chuàng)意思維在餐飲空間設(shè)計(jì)的應(yīng)用,對(duì)餐飲空間創(chuàng)意設(shè)計(jì)的諸多要素分別進(jìn)行定性和定量的分析,分別從創(chuàng)意構(gòu)思、規(guī)劃、設(shè)計(jì)、色彩、光學(xué)、材料等諸多要素解讀餐飲空間的創(chuàng)意設(shè)計(jì)方法,使餐飲空間的創(chuàng)意設(shè)計(jì)研究更加完整和完善。并且對(duì)創(chuàng)意設(shè)計(jì)的各個(gè)階段的研究和問題的解決,提供了進(jìn)一步的邏輯思維方法。創(chuàng)意方法對(duì)于室內(nèi)設(shè)計(jì)師來說,不僅僅是最基礎(chǔ)、最重要的素質(zhì),而且對(duì)于整個(gè)藝術(shù)設(shè)計(jì)來說,都具有重要的意義。
[Abstract]:This paper discusses the creative thinking and method of catering space design, and how to better apply creative thinking to the design of catering space environment is the main content of this paper. And analyzes the current research status of creative thinking, interprets creative thinking, and studies how to cultivate creative thinking. This paper studies the creative thinking method from many angles and levels, and makes it better applied to the design of catering space through the study of its method, so as to create a creative food and beverage space environment. The first chapter is the introduction, which mainly discusses the practical needs and research significance of creative thinking. This paper analyzes the understanding of creative thinking at home and abroad, and introduces creative, catering space creative design. This paper analyzes the present situation of creative research at home and abroad, and analyzes the importance of creative thinking from the perspective of economics. Rules and methods should not be limited in the process of creativity, but should be used as a reference for creativity. In fact, the process of creative thinking is also a process of continuous exploration and questioning. Creative thinking needs the storage of information in the brain and the train of thought to solve the problem. Only in this way can the thinking method of solving the problem be produced. The development of creative thinking has done a good job of laying the groundwork for the research of this paper. The second chapter mainly analyzes the psychological needs of consumers and the influence of psychology on creative design, interprets the importance of creative thinking, and trains creative thinking from different methods and angles. From the psychological point of view, the influence of consumer psychology on creative design affects the design of the whole dining space. And through the analysis of consumer psychology, to better create creative catering space design to meet the needs of consumption. Design can not be separated from creativity, design needs to be observed, inspiration needs to be transformed into reality, bland into magic, and sensitive to new things, always in the state of creation, to maintain the flow of creative thinking, to keep inspiration unexhausted. Therefore, the cultivation of creative thinking is very important to modern design. The third chapter discusses the application of creative thinking in catering space design, makes qualitative and quantitative analysis of many elements of creative design of catering space, and interprets the creative design method of catering space from creative conception, planning, design, color, optics, material and many other elements, so as to make the creative design research of catering space more complete and perfect. It also provides a further logical thinking method for the research and problem solving in each stage of creative design. Creative method is not only the most basic and important quality for interior designers, but also has important significance for the whole art design.
【學(xué)位授予單位】：大連工業(yè)大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2014
【分類號(hào)】：TU247.3

【相似文獻(xiàn)】

相關(guān)期刊論文 前10條

1 索安勇;餐飲空間的主題性營造[J];連云港職業(yè)技術(shù)學(xué)院學(xué)報(bào)(綜合版);2002年04期

2 楊志宏;餐飲空間的設(shè)計(jì)表達(dá)[J];燕山大學(xué)學(xué)報(bào)(哲學(xué)社會(huì)科學(xué)版);2005年S1期

3 徐海翔;;論餐飲空間設(shè)計(jì)的多元綜合性[J];室內(nèi)設(shè)計(jì);2006年02期

4 鄒宏玉;;麥當(dāng)勞餐飲空間的設(shè)計(jì)要點(diǎn)探討[J];山西建筑;2007年15期

5 王秀玲;付杰;;餐飲空間與就餐心理探討[J];山西建筑;2007年24期

6 吳宗敏;;論餐飲空間的設(shè)計(jì)與策劃[J];廣東建筑裝飾;2008年03期

7 楊悅;;現(xiàn)代餐飲空間設(shè)計(jì)與傳統(tǒng)文化情結(jié)[J];藝術(shù)與設(shè)計(jì)(理論);2008年08期

8 劉曉艷;孫瑞豐;;餐飲空間的主題性設(shè)計(jì)[J];藝術(shù)與設(shè)計(jì)(理論);2008年09期

9 鄒吉鵬;;對(duì)當(dāng)前長春市餐飲空間設(shè)計(jì)風(fēng)格的芻議[J];吉林建筑工程學(xué)院學(xué)報(bào);2008年03期

10 姜麗;;餐飲空間設(shè)計(jì)的創(chuàng)意培養(yǎng)[J];邢臺(tái)職業(yè)技術(shù)學(xué)院學(xué)報(bào);2009年04期

相關(guān)重要報(bào)紙文章 前4條

1 王麗輝;設(shè)計(jì)理財(cái)：設(shè)計(jì)師服務(wù)亮新招[N];中華建筑報(bào);2004年

2 畢連鏡;廣州悅語酒家：嶺南文化設(shè)計(jì)元素的融合[N];中華建筑報(bào);2013年

3 畢連鏡;深圳舌尖嶺南餐廳：以“文化內(nèi)涵 空間訴求”為設(shè)計(jì)理念[N];中華建筑報(bào);2013年

4 本報(bào)記者 趙玉潔;舌尖上的設(shè)計(jì)[N];中華建筑報(bào);2013年

相關(guān)碩士學(xué)位論文 前10條

1 戴麗玉;消費(fèi)市場(chǎng)細(xì)分下的餐飲空間設(shè)計(jì)研究[D];蘇州大學(xué);2009年

2 劉自愛;餐飲空間的情景式設(shè)計(jì)方法研究[D];廣州大學(xué);2010年

3 莫日根;呼和浩特市蒙古族特色餐飲空間設(shè)計(jì)研究[D];內(nèi)蒙古師范大學(xué);2008年

4 魏鸝;餐飲空間的主題性設(shè)計(jì)研究[D];沈陽航空航天大學(xué);2012年

5 邢艷春;朝鮮族特色餐飲空間設(shè)計(jì)研究[D];吉林建筑工程學(xué)院;2011年

6 李瑤;中式園林技法在現(xiàn)代餐飲空間設(shè)計(jì)中的應(yīng)用研究[D];西南交通大學(xué);2013年

7 沈卓;地域文化視角下的餐飲空間設(shè)計(jì)研究[D];浙江工業(yè)大學(xué);2013年

8 向廣瑩;傳統(tǒng)地域文化在餐飲空間中的運(yùn)用[D];大連工業(yè)大學(xué);2013年

9 賈楠;現(xiàn)代中式餐飲空間中裝飾器物的應(yīng)用性研究[D];吉林藝術(shù)學(xué)院;2013年

10 任宇;東北飲食習(xí)俗文化對(duì)當(dāng)下東北餐飲空間風(fēng)格的影響[D];吉林藝術(shù)學(xué)院;2013年

，

本文編號(hào)：2497892