主题餐厅室内设计研究

发布时间：2018-07-21 19:29

【摘要】：随着社会的发展,顾客的心思越来越难以把握。五六十年代,十个顾客只有一个声音,到了90年代,一个顾客就有十个不同的声音。个性化、多样化的消费潮流使人人都希望通过产品或服务来表现出自己独特的个性和品位。因而,对于餐厅而言,其经营活动的终极战场应该是顾客的心灵,以富有个性的产品或服务接近、迎合顾客。越接近顾客,餐厅成功的机会就越大。而主题餐厅的出现,正是迎合了顾客日益变化的餐饮消费需求,它以定制化、个性化、特色化的产品和服务来感动餐厅所选定的诸多“上帝”发挥出了巨大的魅力。21世纪是个讲求个性的时代,表现在消费行为上,大众化模式不再适合人们的口味,追求消费个性便成了一种时尚潮流。在这种时代背景下,以满足个性餐饮消费籍求的主题餐厅将会成为一种新的流行趋势。这种以满足人们享受消费环境为主,吃饭为辅的主题姿厅是在80年代由美国人创造发明的,因其独特的经营方式很快风靡世界。然而,国内主题餐厅在体现主题概念方面也存在诸多不足之处。例如,主题餐厅的店面识别性差；主题餐厅设计肤浅,缺乏文化主题的内涵；餐厅的主题不能贯穿整个餐厅；主题餐厅在全国的餐饮界比重较小,没有得到很好发展等。论文首先对主题餐厅的基本概念、特点、空间的功能进行了详细论述。在前文分析的基础上,论文进一步对主题餐厅的设计进行了详细分析,分别从空间布局、室内的装饰、室内的陈设、使用材料的肌理、色彩的设计以及灯光的设计等几个方面讨论分析,并探讨了各个空间组成部分在表现主题餐厅主题概念中的作用。然后论文根据主题餐厅的主题性及文化性的特点,创造性地提出了功能性原则、个性原则、经济性原则、体验性原则和文化性原则等五个方面的设计原则,最后基于本文提出的设计原则进行了设计实践。
[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.
【学位授予单位】：昆明理工大学
【学位级别】：硕士
【学位授予年份】：2013
【分类号】：TU247.3

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