餐饮空间的人性化设计

发布时间：2018-07-04 18:46

本文选题：餐饮空间 + 人性化　；参考：《湖南师范大学》2013年硕士论文

【摘要】：随着国民物质和文化水平的提高,人与人之间的交往也越来越密切。消费者对用餐环境的需求也随之提升到了新的高度。这些需求表现在消费者对用餐的观念、内容、功能和形式等多个方面。现如今可供消费者选择的饮食内容变的越来越丰富了。人们不仅仅只是考虑自己的味蕾需要什么,同时也会选择要去什么样环境的餐厅用餐,用餐由一种人们生理上最为基本的需求发展为一种全身心的享受过程。与此同时随着社会的发展餐饮空间也成为人应酬场所的一种选择。这些种种都向我们展示了餐饮空间的环境的重要性。因此我们作为设计工作者必须去创造适合人们这些需求的用餐空间,将人性化设计放在第一位进行思考,从而完成一个真正人性化的餐饮空间设计。通过这个设计过程,为餐饮空间的经营者带来更大的经济效益；为广大消费者带来更好的享受；为服务人员带来更方便快捷的工作过程。因此,笔者将在本文中通过餐饮空间设计的步骤对餐饮空间的人性化设计进行分析。文章中的第一章阐述了餐饮空间人性化设计研究背景与意义；第二章概述了人性化设计的概念与餐饮空间之间的关系。第三章中通过餐饮空间中的空间布局及流线分析体现人性化设计；第四章中通过餐饮空间中的界面设计体现人性化设计；第五章中描写了人性化餐饮空间中的重要组成部分——无障碍设计。第六章中通过笔者的研究与分析简述了人性化餐饮空间未来的发展趋势。
[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.
【学位授予单位】：湖南师范大学
【学位级别】：硕士
【学位授予年份】：2013
【分类号】：TU247.3

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