体验式餐饮室内空间设计探析  

A Brief Discussion of Experiential Catering in the Interior Space Design

作　　者：周子惠 张耀[1] Zhou Zihui1;Zhang Yao2

机构地区：[1]南京林业大学艺术设计学院,江苏南京210037

出　　处：《家具与室内装饰》2018年第8期102-103,共2页Furniture & Interior Design

基　　金：国家社会科学基金项目(09CZW007)

摘　　要：随着经济的发展,人们的消费方式也逐渐发生了巨大转变。餐饮消费在中国的消费生活中占有重要地位。体验经济时代的到来让人们的生活不仅满足于简单的物质享受,更多的是在感受体验中获得精神上的自我满足。把体验设计和餐饮空间设计相结合,是顺应时代发展的必然趋势。文章通过对体验式餐饮室内空间的设计原则及方法进行论述,并以南京市肥肠面馆空间设计为例,一方面可以提高餐饮空间的室内环境质量,另一方面在满足餐饮空间功能性基础上,更能让消费者获得精神层面上的体验。With the development of economy, people＇s consumption have undergone tremendous changes. Food and beverage consumption plays an important role in China＇s consumption life. The arrival of the era of experiential economy has made people＇s lives not only content with simple material comforts, but also with spiritual self-satisfaction in experience. It is a new attempt to apply experiential design to restaurant space design. The article discusses the design principles and methods of the experiential dining room space, and takes the spatial design of the Nanjing Feichang（Pig＇s Intestines） noodle restaurant as an example. On the one hand, it can improve the design quality of the dining space. On the other hand, it can help consumers gain spiritual experience.

关 键 词：体验式 餐饮 室内空间 设计策略 

分 类 号：TU238.5[建筑科学—建筑设计及理论]