本文選題：餐飲空間 + 人性化��； 參考：《湖南師范大學(xué)》2013年碩士論文

【摘要】：隨著國(guó)民物質(zhì)和文化水平的提高,人與人之間的交往也越來越密切。消費(fèi)者對(duì)用餐環(huán)境的需求也隨之提升到了新的高度。這些需求表現(xiàn)在消費(fèi)者對(duì)用餐的觀念、內(nèi)容、功能和形式等多個(gè)方面�，F(xiàn)如今可供消費(fèi)者選擇的飲食內(nèi)容變的越來越豐富了。人們不僅僅只是考慮自己的味蕾需要什么,同時(shí)也會(huì)選擇要去什么樣環(huán)境的餐廳用餐,用餐由一種人們生理上最為基本的需求發(fā)展為一種全身心的享受過程。與此同時(shí)隨著社會(huì)的發(fā)展餐飲空間也成為人應(yīng)酬場(chǎng)所的一種選擇。這些種種都向我們展示了餐飲空間的環(huán)境的重要性。因此我們作為設(shè)計(jì)工作者必須去創(chuàng)造適合人們這些需求的用餐空間,將人性化設(shè)計(jì)放在第一位進(jìn)行思考,從而完成一個(gè)真正人性化的餐飲空間設(shè)計(jì)。通過這個(gè)設(shè)計(jì)過程,為餐飲空間的經(jīng)營(yíng)者帶來更大的經(jīng)濟(jì)效益；為廣大消費(fèi)者帶來更好的享受；為服務(wù)人員帶來更方便快捷的工作過程。因此,筆者將在本文中通過餐飲空間設(shè)計(jì)的步驟對(duì)餐飲空間的人性化設(shè)計(jì)進(jìn)行分析。文章中的第一章闡述了餐飲空間人性化設(shè)計(jì)研究背景與意義；第二章概述了人性化設(shè)計(jì)的概念與餐飲空間之間的關(guān)系。第三章中通過餐飲空間中的空間布局及流線分析體現(xiàn)人性化設(shè)計(jì)；第四章中通過餐飲空間中的界面設(shè)計(jì)體現(xiàn)人性化設(shè)計(jì)；第五章中描寫了人性化餐飲空間中的重要組成部分——無障礙設(shè)計(jì)。第六章中通過筆者的研究與分析簡(jiǎn)述了人性化餐飲空間未來的發(fā)展趨勢(shì)。
[Abstract]:With the improvement of people's material and cultural level, the communication between people is becoming more and more close. Consumer demand for the dining environment has also risen to a new level. These demands are manifested in the consumer's concept, content, function and form of dining. Nowadays, the choice of diet for consumers has become more and more abundant. People not only consider what their taste buds need, but also choose what kind of restaurant they want to go to. At the same time, with the development of society, catering space has become a choice for people to live in. All these show us the importance of the dining space environment. Therefore, as designers, we must create the dining space suitable for these needs, put the humanized design in the first place to think about it, so as to complete a real humanized dining space design. Through this design process, for the restaurant space operators to bring greater economic benefits; for the vast number of consumers to bring better enjoyment; for service personnel to bring more convenient and fast work process. Therefore, the author will analyze the humanized design of dining space through the steps of food space design in this paper. The first chapter expounds the research background and significance of humanized design of catering space, and the second chapter summarizes the relationship between the concept of humanized design and catering space. The third chapter embodies the humanized design through the space layout and streamline analysis in the dining space, and the fourth chapter embodies the humanized design through the interface design in the dining space. The fifth chapter describes the important part of humanized dining space-barrier-free design. In the sixth chapter, through the author's research and analysis, the future development trend of humanized dining space is briefly described.
【學(xué)位授予單位】：湖南師范大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2013
【分類號(hào)】：TU247.3

【參考文獻(xiàn)】

相關(guān)期刊論文 前4條

1 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

2 楊敏;;淺談人性化空間的再創(chuàng)造[J];山西建筑;2008年35期

3 邱裕;;餐飲空間環(huán)境人性化設(shè)計(jì)研究[J];美術(shù)大觀;2011年03期

4 劉海超;;餐飲空間設(shè)計(jì)的倫理學(xué)研究[J];藝術(shù)與設(shè)計(jì)(理論);2011年03期

，

本文編號(hào)：2097014