【摘要】：隨著社會的發(fā)展,顧客的心思越來越難以把握。五六十年代,十個(gè)顧客只有一個(gè)聲音,到了90年代,一個(gè)顧客就有十個(gè)不同的聲音。個(gè)性化、多樣化的消費(fèi)潮流使人人都希望通過產(chǎn)品或服務(wù)來表現(xiàn)出自己獨(dú)特的個(gè)性和品位。因而,對于餐廳而言,其經(jīng)營活動(dòng)的終極戰(zhàn)場應(yīng)該是顧客的心靈,以富有個(gè)性的產(chǎn)品或服務(wù)接近、迎合顧客。越接近顧客,餐廳成功的機(jī)會就越大。而主題餐廳的出現(xiàn),正是迎合了顧客日益變化的餐飲消費(fèi)需求,它以定制化、個(gè)性化、特色化的產(chǎn)品和服務(wù)來感動(dòng)餐廳所選定的諸多“上帝”發(fā)揮出了巨大的魅力。21世紀(jì)是個(gè)講求個(gè)性的時(shí)代,表現(xiàn)在消費(fèi)行為上,大眾化模式不再適合人們的口味,追求消費(fèi)個(gè)性便成了一種時(shí)尚潮流。在這種時(shí)代背景下,以滿足個(gè)性餐飲消費(fèi)籍求的主題餐廳將會成為一種新的流行趨勢。這種以滿足人們享受消費(fèi)環(huán)境為主,吃飯為輔的主題姿廳是在80年代由美國人創(chuàng)造發(fā)明的,因其獨(dú)特的經(jīng)營方式很快風(fēng)靡世界。 然而,國內(nèi)主題餐廳在體現(xiàn)主題概念方面也存在諸多不足之處。例如,主題餐廳的店面識別性差；主題餐廳設(shè)計(jì)膚淺,缺乏文化主題的內(nèi)涵；餐廳的主題不能貫穿整個(gè)餐廳；主題餐廳在全國的餐飲界比重較小,沒有得到很好發(fā)展等。 論文首先對主題餐廳的基本概念、特點(diǎn)、空間的功能進(jìn)行了詳細(xì)論述。在前文分析的基礎(chǔ)上,論文進(jìn)一步對主題餐廳的設(shè)計(jì)進(jìn)行了詳細(xì)分析,分別從空間布局、室內(nèi)的裝飾、室內(nèi)的陳設(shè)、使用材料的肌理、色彩的設(shè)計(jì)以及燈光的設(shè)計(jì)等幾個(gè)方面討論分析,并探討了各個(gè)空間組成部分在表現(xiàn)主題餐廳主題概念中的作用。然后論文根據(jù)主題餐廳的主題性及文化性的特點(diǎn),創(chuàng)造性地提出了功能性原則、個(gè)性原則、經(jīng)濟(jì)性原則、體驗(yàn)性原則和文化性原則等五個(gè)方面的設(shè)計(jì)原則,最后基于本文提出的設(shè)計(jì)原則進(jìn)行了設(shè)計(jì)實(shí)踐。
[Abstract]:With the development of society, the customer's mind is more and more difficult to grasp. In the fifties and sixties, ten customers had only one voice, and by the 1990 s, one customer had ten different voices. Personalized, diversified consumer trends make everyone want to express their unique personality and taste through products or services. Therefore, for restaurants, the ultimate battlefield of their business activities should be the customer's heart, with a personalized product or service approach, catering to the customer. The closer you get to your customers, the greater your chances of success. And the emergence of the theme restaurant caters to the ever-changing demand for food and beverage consumption, which is customized and individualized. Special products and services to move many of the "God" chosen by the restaurant to play a great charm. The 21st century is an era of individuality, manifested in consumer behavior, popular mode is no longer suitable for people's taste, The pursuit of consumer personality has become a fashion trend. Under the background of this era, it will become a new trend to meet the demand of individual food and beverage consumption. This kind of theme hall was invented by the Americans in the 1980s because of its unique business style which soon swept the world. However, the domestic theme restaurant also has many deficiencies in embodying the theme concept. For example, the theme restaurant has poor discernability; the theme restaurant design is superficial and lacks the connotation of the cultural theme; the theme of the restaurant can not run through the whole restaurant; the theme restaurant has a small proportion in the national catering industry and has not been well developed. Firstly, the basic concept, characteristics and space function of the theme restaurant are discussed in detail. On the basis of the above analysis, the thesis makes a detailed analysis on the design of the theme restaurant, respectively, from the space layout, interior decoration, interior furnishings, texture of using materials, The design of color and the design of lighting are discussed and analyzed, and the function of each space component in representing the theme concept of restaurant is discussed. Then according to the thematic and cultural characteristics of the theme restaurant, the paper creatively puts forward five design principles: the functional principle, the personality principle, the economic principle, the experiential principle and the cultural principle. Finally, the design practice is carried out based on the design principle proposed in this paper.
【學(xué)位授予單位】：昆明理工大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2013
【分類號】：TU247.3

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