Study Of The Situational Design Method In Restaurant Space

As a kind of consumption space, the catering space is closely connected with the life of people in the modern society. With the improvement of living standards, people are having higher and higher requirements for better catering space of the consumption space, such as high requirements for better sensatory experience and satisfied inner emotions in the course of dining.Based on researches into related theories on how to design the catering space and with the help of acquaintance and analysis of the current situation of catering space design mainly for Guangzhou, the thesis points out that there have already been related academic successes concentrating on how to design the catering architecture and the catering space in the material technological perspective at present. However, there are fewer researches into the catering space design in the emotional perspective and in the perspective of combining the feeling with the setting. Therefore, against the overall background that how to satisfy the emotional experience in the course of catering consumption is drawing more and more attention, it is of some significance, in the emotional perspective and in the perspective of combing the feeling with the setting, to research into the solution to the new problems appearing in the course of designing the catering space.With the analysis of the catering space design in Guangzhou as the breakthrough point, the thesis dwells on related theories and examples of the current catering space design home and abroad and has an analysis of them by comparison. On this basis, using some related theories such as the aesthetic theory of"Feeling and Setting Happily Blended", the environmental psychology and theories on the architectural experience as a source of reference and combing these theories with the analysis of the catering space design, the thesis points out that it is possible for the situational experience to exist in the current catering space. After that, the thesis provides several common types of catering space and analyzes the characteristics of the feeling and the setting in them. Finally, on the basis of abundant analysis, the thesis puts forwards some feasible methods to effectively form the situational experience in the catering space.The whole thesis is mainly divided into three parts. The first part, based on the survey and analysis of the catering space mainly in Guangzhou, points out that there are more and more requirements for emotional experience in the current catering space design. Combing some related theories such as the aesthetic theory of"Feeling and Setting Happily Blended", the environmental psychology and theories on the architectural experience with the catering space design, the second part points out the problem of the requirement for emotional experience in the current catering space design which can be solved by happily blending the feeling and the setting. In other words, the second part mainly demonstrates the possibility of situational experience in the current catering space. With the analysis of abundant examples, the third part puts forward some feasible methods to effectively form the situational experience in the catering space and tries demonstrating them by analyzing practical examples.