發(fā)布時間：2018-10-31 13:56

【摘要】：隨著社會生產(chǎn)力的發(fā)展,人民生活水平的提高,人們對于社會生活中的各項生活指標(biāo)也有了更高的要求。而基于人對于生活的基本的需求——食的需求,也從最初的只為了解決自身的溫飽問題的基本的生存的需求轉(zhuǎn)向了對食物乃至是就餐環(huán)境的更高的需求。正是基于這樣的變化,迎合人們需求的各色餐飲形式便就此產(chǎn)生。而這其中又以主題餐飲最為新穎。就南京本地的大眾消費的特色餐飲而言,做的比較好的就如風(fēng)波莊,從店面到服務(wù)再到餐點,都與武俠主題僅僅相扣;當(dāng)然,在這其中也不乏只注重餐廳的外在形式,而不注重主題深化的一些餐廳。主題餐廳首先是餐廳,然后才是主題。對于主體餐廳而言,如果只注重主題空間視覺環(huán)境的營造而忽略了餐廳中主要的服務(wù)內(nèi)容——菜品,這樣的餐廳也就只能在短時間內(nèi)賺些人氣,很難引起受眾的二次或是多次體驗;但如果主題餐廳指注重餐廳的菜品而忽略了空間環(huán)境與主題的呼應(yīng),那么這樣的餐廳也只能說是一個特色餐廳了。主題餐廳的本質(zhì)是文化與差異。而“和風(fēng)”主題餐廳是在日本料理餐廳的基礎(chǔ)上提出的,而“和風(fēng)”主題的文化背景本身就異于我國本土文化,所以無論是菜品還是文化背景,差異已是必然。然而,如何將這樣的文化差異讓受眾在就餐過程中去體驗,而這就是本課題研究的主要內(nèi)容�；谑鼙姷母泄袤w驗,本課題試圖從人的五感體驗著手,在特定的餐飲空間環(huán)境內(nèi),可能對其感官產(chǎn)生刺激的要素進行分類五感角度的分類研究。而后依據(jù)主題餐廳的特點,分析“和風(fēng)”主題餐飲空間的設(shè)計原則。最后結(jié)合室內(nèi)環(huán)境設(shè)計的方法對“和風(fēng)”主題餐飲空間進行綜合的設(shè)計運用。
[Abstract]:With the development of social productive forces and the improvement of people's living standard, people also have higher requirements for various living indicators in social life. Based on the basic needs of human life, the need for food has changed from the basic need for food and clothing to the higher demand for food and even the dining environment. It is based on this change, catering to the needs of the various forms of food and beverage thus emerged. Among them, the theme catering is the most novel. Nanjing local mass consumption of the characteristics of food and beverage, do a better such as stormy Zhuang, from the store to service and then to the meal, and the martial arts theme is only related; Of course, there are also some restaurants that focus only on the external forms of restaurants, but not on the deepening of the theme. The theme restaurant is first the restaurant, then the theme. For the main restaurant, if it only pays attention to the construction of the visual environment of the theme space and neglects the main service content in the restaurant-dishes, the restaurant can only earn some popularity in a short period of time. It is difficult to cause the audience to experience it twice or many times; But if the theme restaurant refers to the restaurant's dishes and neglects the echo of the spatial environment and the theme, such a restaurant can only be said to be a unique restaurant. The essence of theme restaurant is culture and difference. The theme restaurant of "Hefeng" is put forward on the basis of Japanese restaurant, and the cultural background of the theme of "Hefeng" is different from that of our native culture, so whether it is food or cultural background, the difference is inevitable. However, how to let the audience experience such cultural differences in the dining process is the main content of this study. Based on the sensual experience of the audience, this paper attempts to start with the five senses of human being, and in the special dining space environment, we may classify the factors that stimulate the sense organs from the perspective of the five senses. Then according to the characteristics of the theme restaurant, the design principle of the theme dining space is analyzed. Finally, the interior environment design method is used to design and apply the theme dining space of "Hefeng".
【學(xué)位授予單位】：南京林業(yè)大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2015
【分類號】：TU247.3

【參考文獻】

相關(guān)期刊論文 前3條

1 郭小坤;;“移情”及典型案例再闡釋[J];廊坊師范學(xué)院學(xué)報(社會科學(xué)版);2009年04期

2 謝益民;;地方風(fēng)味餐館的顧客體驗影響因素研究[J];四川烹飪高等�？茖W(xué)校學(xué)報;2009年01期

3 郭華;主題餐廳營銷策略思考——兼論廣州市主題餐廳的發(fā)展現(xiàn)狀[J];廣東商學(xué)院學(xué)報;2003年03期

相關(guān)碩士學(xué)位論文 前1條

1 易曉蜜;日常生活用品情景化設(shè)計的研究及運用[D];江南大學(xué);2007年

，

本文編號：2302439