【摘要】：感官設(shè)計結(jié)合產(chǎn)品功能性獲獎的案例不勝其數(shù)，在追求審美的大時代背景下，產(chǎn)品以往的展現(xiàn)形式已經(jīng)追趕不上當代群眾的審美潮流和理想訴求�！案泄袤w驗”的設(shè)計理念是以用戶為中心的新的設(shè)計概念和設(shè)計方法，是一個有利來解決“以人為本”設(shè)計理念的途徑。目前對“用戶體驗”的設(shè)計理念還處于起步階段的研究，，只有在網(wǎng)絡(luò)和信息技術(shù)已經(jīng)有所深入研究。對于產(chǎn)品設(shè)計領(lǐng)域及餐飲領(lǐng)域所涉及的品牌形象設(shè)計方面更是研究運用較少。 本文從體驗式設(shè)計的角度出發(fā)，圍繞以“感官促進情感激發(fā)”融入產(chǎn)品設(shè)計的創(chuàng)新構(gòu)想展開探究討論，且采用本人研究生在讀期間專研的課題進行實例分析，實地考察了云南香格里拉，對當?shù)氐赜蛭幕厣a(chǎn)品收集，并從中選擇以設(shè)計菌類主題體驗式餐廳“云Fungi”作為創(chuàng)意靈感，在完成相關(guān)的實地考究和數(shù)據(jù)采集工作后，從中發(fā)掘出了在其體驗式經(jīng)營銷售方面有借鑒價值的感官設(shè)計方式，隨后在此基礎(chǔ)之上，開展了感官體驗式營銷的工作，把理論糅合進實際項目里，最后對感官式設(shè)計在體驗式營銷中的應(yīng)用進行了深入透徹的分析，并通過對計劃流程、客戶體驗感受和調(diào)查問卷報告進行概括總結(jié)后,推斷出了“體驗設(shè)計工作中可借鑒的親身感受的構(gòu)思方式”的種類。傳承和發(fā)展是密不可分的整體，創(chuàng)新工作的開展要建立在傳承的基礎(chǔ)之上，經(jīng)典之所以成為經(jīng)典，不斷的被推廣應(yīng)用下去，同時，也要推動其轉(zhuǎn)變?yōu)椤皠?chuàng)新”，滿懷信心地解決問題。
[Abstract]:There are numerous cases of sensory design combined with product function winning awards. Under the background of the pursuit of aesthetics, the past forms of display of products have not caught up with the aesthetic trend and ideal demands of the contemporary masses. The design concept of "sensory experience" is a new design concept and design method centered on users, which is a good way to solve the "people-oriented" design concept. At present, the design concept of "user experience" is still in the initial stage, only in the network and information technology has been deeply studied. For the field of product design and catering field involved in brand image design is less research and application. From the perspective of experiential design, this paper explores and discusses the innovative concept of "sensory stimulation of emotion" into product design, and makes an example analysis on the subject that my graduate student is studying in the course of his studies. The field investigation of Shangri-La, Yunnan Province, the collection of products with local regional cultural characteristics, and the selection of "Cloud Fungi" as the creative inspiration for the design of the fungus theme experience restaurant "Cloud Fungi", after completing the relevant field research and data collection work, From it, we find out the sensory design method with reference value in its experiential management and sales, and then, on the basis of this, we carry out the work of sensory experiential marketing, and combine theory into practical projects. Finally, the application of sensory design in experiential marketing is thoroughly analyzed, and the planning process, customer experience and questionnaire report are summarized. The author inferred the category of "the way of designing experience and experience." Inheritance and development are inseparable whole, innovation work should be carried out on the basis of inheritance, the classic has become a classic, has been continuously promoted and applied, at the same time, it must be transformed into "innovation". Solve the problem with confidence.
【學(xué)位授予單位】：云南藝術(shù)學(xué)院
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2015
【分類號】：F719.3;J524

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