基于心流体验的高校共享厨房服务设计研究  

RSEARCH ON THE DESIGN OF SHARED KITCHEN SERVICE IN COLLEGES AND UNIVERSITIES BASED ON FLOW EXPERIENCE

作　　者：关瑛[1] 李宁 赵慧敏 GUAN YING;LI NING;ZHAO HUIMIN

机构地区：[1]陕西科技大学设计与艺术学院

出　　处：《设计》2022年第4期76-79,共4页Design

基　　金：陕西省社科联项目(2020Z067);陕西省科技厅项目(2019GY-077);陕西省教育厅项目(16JK1074)。

摘　　要：探索心流理论指导线下空间环境服务流程优化的设计实践。运用服务设计的相关工具方法,以心流理论为研究基础,分析高校共享厨房所包含的行为层和心理层及激发心流的必要条件,挖掘用户行为机会点、构建服务体系深入探究。将心流体验应用于高校共享厨房创新设计实践,在提升用户满意度的同时确保服务全面化。探求用户对高校共享厨房的使用需求,从而对用户行为及动线进行分析,设计符合人机交互的动线和功能分区划分,以便给用户提供更好的体验,探索其发展的更多可能性。Objective to explore the design practice of offline space environment service process optimization guided by flow theory.Based on the flow theory and the shared kitchen in Colleges and universities,this paper studies the behavior layer and psychological layer of the service design by using the tools and methods related to the service design,combining with the user population,environmental atmosphere and functional characteristics.The basic elements of flow theory,namely clear goals,instant feedback,difficulty matching,are applied to the design,and the design methods are explored and innovated.The application of heart flow experience to the innovation design practice of shared kitchen in Colleges and universities ensures the comprehensive service while improving the user satisfaction.The paper explores the influence of space environment on psychology and the user’s demand for sharing kitchen in Colleges and universities.Then,the user behavior and moving line are analyzed.The moving line and function partition which meet the human-computer interaction are designed to provide users with better experience and explore the possibility of their development.

关 键 词：心流理论 共享厨房 用户体验 服务设计 空间优化 

分 类 号：TP391.9[自动化与计算机技术—计算机应用技术]