Analysis Of Restaurant Space Interior Design Quality Control And Technical Economy

With the development of modern lifestyle, eating out has become a kind of important social behavior. Consumers need to not only satisfy their breath, but alternative dining experience under a unique dining environment. For the restaurant industry in the future, innovative services and catering space environment are the prerequisites for development. However, investment for dining space interior design should not be unlimited, successful dining space design is not enough for only having the design ideas and concepts, but also need to meet the catering brand positioning, effectively control the cost and meet the needs of the market, in order to make the dining space to realize the sustainable development.The dining space interior design directly influence the decoration project cost, schedule and quality, decided the use value and economic effect after the completion of the project. Technical and economic evaluation of design scheme is to adopt scientific methods, evaluation according to the economic effect of the principle of engineering project, comprehensive evaluation by using one or a group of main indicators of the design scheme of the project function, cost and time limit and equipment, materials and labor costs to the combination of quantitative and qualitative analysis, and finally select the design scheme technical with good economy effect.This paper comprehensively discusses how to effectively control the cost, the rational use of functional division and through art design to increase the restaurant added value. In addition, how to quantify the function and value of use value engineering principle and analyzes the functions of dining space interior design planning, cost control, art design, value lies between four system internal relations and operation mechanism is also discussed, in order to help restaurant managers and designers make the right decisions and reduce the risk of investment.The dining space interior design evaluation is a complex process, functional planning is the most important factor for dining space design in the system, which determines the actual performance and the grade of the restaurant space, and cost control is to satisfy the function based on reducing the cost, to improve the function of the grade, and reduce the cost of unity in the best solution. According to the content, function and characteristics involved in the dining space interior design evaluation, this paper uses the Fuzzy Method of Delphy(FDM), Decision Making Trail and Evaluation Laboratory(DEMATEL), Analytic Network Process(ANP) method, and combines the DEMATEL and ANP(DANP) to analysis and create the evaluation model of interior design of dining space and the establishment of effects of sub dimensions between the directed graph, and provides the weight and ranking for each standard for dining space interior design, and provides the quantification basis scheme evaluation for restaurant operators and designers, help decision makers in considering to improve the quality of decision-making and optimization of dining space interior design based on the standards.The dining space interior design need to satisfy the economic principle, consider the rationality of the investor’s investment, return on investment, and whether can recover the investment or not, in order to avoid blind investment and reasonable risk aversion. Through market research by the author, the cost of various grades of dining space design has carried on the reorganization and the analysis. Finally, based on the semi empirical, using Apache Tomcat/7.0.39, combined with the Webpage making way, has established a set of dining space interior design cost evaluation software, to provide reference data for the dining space design and investment management.