本文選題：星級酒店 + 餐飲空間�。� 參考：《湖南師范大學》2013年碩士論文

【摘要】：本文內容定位于國內星級酒店餐飲空間策劃與設計研究。 在研究過程中,以國內星級酒店餐飲空間為研究對象,通過文獻閱讀、資料整理、實地研究考察、比較研究的方法,從室內設計者的立場,認識到星級酒店餐飲空間的本質,剖析星級酒店餐飲空間設計中的相關影響因素,總結和歸納現(xiàn)有星級酒店餐飲空間設計中遇到的問題。以期得出適合于星級酒店餐飲空間特征的策劃與設計方法,為實際工作提供有實際參考價值和指導意義的研究成果。 首先,在文獻閱讀和資料的整理的基礎上,討論了國內星級酒店餐飲空間的概念、起源與發(fā)展。同時比較了星級酒店餐飲空間與其他社會餐飲空間的區(qū)別,以求建立對研究對象的整體認識。 然后,通過對兩家星級酒店餐飲空間的實地考察與研究,同時結合收集的材料,對星級酒店餐飲空間總體和個體現(xiàn)狀進行分析,找出其星級酒店餐飲空間設計出現(xiàn)的問題。 隨后,對星級酒店餐飲空間創(chuàng)作進行細致的研究分析研究,分為星級酒店餐飲空間策劃與設計兩個部分。研究過程中遵循由一般到特殊,由共性到特性的思路,從室內設計的一般方法歸結到星級酒店餐飲空間策劃的方法,從餐飲空間設計的共性規(guī)律歸結到針對星級酒店餐飲空間設計的設計方法。 最后,展望星級酒店餐飲空間的發(fā)展趨勢、面臨的機遇和最新的發(fā)展動態(tài)。
[Abstract]:The content of this paper is located in the domestic star hotel dining space planning and design research. In the course of the research, taking the domestic star-rated hotel dining space as the research object, through the literature reading, the material arrangement, the field research investigation, the comparative research method, from the indoor designer's standpoint, realizes the star hotel dining space essence, This paper analyzes the influencing factors in the design of catering space of star-rated hotels, and summarizes the problems encountered in the design of catering space of star-rated hotels. The purpose of this paper is to obtain the planning and design methods suitable for the characteristics of catering space in star-rated hotels, and to provide practical reference value and guiding research results for the practical work. Firstly, the concept, origin and development of domestic star hotel dining space are discussed on the basis of literature reading and material arrangement. At the same time, the difference between star-rated hotel dining space and other social dining space is compared in order to establish the overall understanding of the object of study. Then, through the field investigation and research on the dining space of two star hotels, combined with the materials collected, the paper analyzes the overall and individual situation of the dining space of the star hotels, and finds out the problems in the design of the catering space of the star-rated hotels. Then, the food space creation of star hotel is studied and analyzed, which is divided into two parts: planning and design of hotel dining space. In the course of the research, we follow the train of thought from general to special, from commonness to particularity, from the general method of interior design to the planning method of catering space in star-rated hotels. From the common law of dining space design to the design method of catering space for star hotels. Finally, the prospect star hotel dining space development trend, faces the opportunity and the newest development trend.
【學位授予單位】：湖南師范大學
【學位級別】：碩士
【學位授予年份】：2013
【分類號】：TU247.3

【參考文獻】

相關碩士學位論文 前1條

1 白揚;經(jīng)濟型酒店策劃與設計研究[D];華中科技大學;2008年

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本文編號：2082777