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

【摘要】：本文內(nèi)容定位于國(guó)內(nèi)星級(jí)酒店餐飲空間策劃與設(shè)計(jì)研究。 在研究過(guò)程中,以國(guó)內(nèi)星級(jí)酒店餐飲空間為研究對(duì)象,通過(guò)文獻(xiàn)閱讀、資料整理、實(shí)地研究考察、比較研究的方法,從室內(nèi)設(shè)計(jì)者的立場(chǎng),認(rèn)識(shí)到星級(jí)酒店餐飲空間的本質(zhì),剖析星級(jí)酒店餐飲空間設(shè)計(jì)中的相關(guān)影響因素,總結(jié)和歸納現(xiàn)有星級(jí)酒店餐飲空間設(shè)計(jì)中遇到的問(wèn)題。以期得出適合于星級(jí)酒店餐飲空間特征的策劃與設(shè)計(jì)方法,為實(shí)際工作提供有實(shí)際參考價(jià)值和指導(dǎo)意義的研究成果。 首先,在文獻(xiàn)閱讀和資料的整理的基礎(chǔ)上,討論了國(guó)內(nèi)星級(jí)酒店餐飲空間的概念、起源與發(fā)展。同時(shí)比較了星級(jí)酒店餐飲空間與其他社會(huì)餐飲空間的區(qū)別,以求建立對(duì)研究對(duì)象的整體認(rèn)識(shí)。 然后,通過(guò)對(duì)兩家星級(jí)酒店餐飲空間的實(shí)地考察與研究,同時(shí)結(jié)合收集的材料,對(duì)星級(jí)酒店餐飲空間總體和個(gè)體現(xiàn)狀進(jìn)行分析,找出其星級(jí)酒店餐飲空間設(shè)計(jì)出現(xiàn)的問(wèn)題。 隨后,對(duì)星級(jí)酒店餐飲空間創(chuàng)作進(jìn)行細(xì)致的研究分析研究,分為星級(jí)酒店餐飲空間策劃與設(shè)計(jì)兩個(gè)部分。研究過(guò)程中遵循由一般到特殊,由共性到特性的思路,從室內(nèi)設(shè)計(jì)的一般方法歸結(jié)到星級(jí)酒店餐飲空間策劃的方法,從餐飲空間設(shè)計(jì)的共性規(guī)律歸結(jié)到針對(duì)星級(jí)酒店餐飲空間設(shè)計(jì)的設(shè)計(jì)方法。 最后,展望星級(jí)酒店餐飲空間的發(fā)展趨勢(shì)、面臨的機(jī)遇和最新的發(fā)展動(dòng)態(tài)。
[Abstract]:The content of this paper is located in the domestic star hotel dining space planning and design research. In the course of the research, taking the domestic star-rated hotel dining space as the research object, through the literature reading, the material arrangement, the field research investigation, the comparative research method, from the indoor designer's standpoint, realizes the star hotel dining space essence, This paper analyzes the influencing factors in the design of catering space of star-rated hotels, and summarizes the problems encountered in the design of catering space of star-rated hotels. The purpose of this paper is to obtain the planning and design methods suitable for the characteristics of catering space in star-rated hotels, and to provide practical reference value and guiding research results for the practical work. Firstly, the concept, origin and development of domestic star hotel dining space are discussed on the basis of literature reading and material arrangement. At the same time, the difference between star-rated hotel dining space and other social dining space is compared in order to establish the overall understanding of the object of study. Then, through the field investigation and research on the dining space of two star hotels, combined with the materials collected, the paper analyzes the overall and individual situation of the dining space of the star hotels, and finds out the problems in the design of the catering space of the star-rated hotels. Then, the food space creation of star hotel is studied and analyzed, which is divided into two parts: planning and design of hotel dining space. In the course of the research, we follow the train of thought from general to special, from commonness to particularity, from the general method of interior design to the planning method of catering space in star-rated hotels. From the common law of dining space design to the design method of catering space for star hotels. Finally, the prospect star hotel dining space development trend, faces the opportunity and the newest development trend.
【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)碩士學(xué)位論文 前1條

1 白揚(yáng);經(jīng)濟(jì)型酒店策劃與設(shè)計(jì)研究[D];華中科技大學(xué);2008年

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本文編號(hào)：2082777