本教材根據(jù)《商業(yè)空間設(shè)計》課程項目化教學(xué)的需要，從行業(yè)經(jīng)典案例分析入手，簡要介紹了餐飲空間的設(shè)計要求及方法，引導(dǎo)學(xué)生對餐飲空間設(shè)計進行理解與分析。并在本書實訓(xùn)部分以學(xué)生作品作為案例，詳細展示了項目化課程中餐飲空間的設(shè)計流程，能對學(xué)生的設(shè)計過程起到一定的規(guī)范和指導(dǎo)作用。同時，本書也介紹了標識及導(dǎo)向系統(tǒng)在餐飲空間中的應(yīng)用，使學(xué)生理解其與餐飲空間設(shè)計的關(guān)系，從而更加全面的認識餐飲空間設(shè)計。
陳卓，四川工商職業(yè)技術(shù)學(xué)院設(shè)計藝術(shù)系環(huán)境藝術(shù)設(shè)計專業(yè)講師，本科及碩士研究生畢業(yè)于川音成都美術(shù)學(xué)院環(huán)境藝術(shù)系，主要負責室內(nèi)設(shè)計專業(yè)方向的教學(xué)。曾發(fā)表學(xué)術(shù)論文4篇，參編教材1部，完成設(shè)計多項，設(shè)計作品曾2次獲得省級比賽獎。
項目1 餐飲空間設(shè)計方法案例分析——星巴克咖啡廳························ 1
進程1 星巴克的體驗設(shè)計與餐飲空間設(shè)計構(gòu)思·································· 1
進程2 空間處理要點····································································· 7
進程3 設(shè)計的基本要求·································································· 7
項目2 餐飲空間設(shè)計與實訓(xùn)·························································· 14
簡餐餐廳設(shè)計················································································ 14
任務(wù)1 項目導(dǎo)入·········································································· 15
進程1 項目情況介紹，任務(wù)書解讀················································ 16
進程2 場地勘測，收集資料·························································· 17
進程3 收集材料進行整理與分析···················································· 18
任務(wù)2 初步方案階段···································································· 18
進程1 外出考察·········································································· 19
進程2 繪制平面布置圖································································ 19
進程3 繪制手繪創(chuàng)意草圖····························································· 23
進程4 設(shè)計意向匯報···································································· 25
任務(wù)3 深化方案階段···································································· 28
進程1 完成設(shè)計方案圖································································ 29
進程2 制作電腦效果圖································································ 33
任務(wù)4 方案后期階段···································································· 36
項目3 餐飲空間中的標識及導(dǎo)向系統(tǒng)············································· 55
進程1 標識及導(dǎo)向系統(tǒng)的意義······················································· 55
進程2 標識及導(dǎo)向系統(tǒng)在餐飲空間中的應(yīng)用···································· 58
進程3 餐飲空間標識及導(dǎo)向系統(tǒng)設(shè)計案例賞析································ 62
項目4 案例賞析·········································································· 68
參考文獻······················································································ 89
附 錄························································································· 90
咖啡館按照商業(yè)模式分類，不足以準確、細致區(qū)分目標顧客人群。體驗設(shè)計重視“為誰設(shè)計”，從體驗設(shè)計角度出發(fā)，以“主題”定義不同類型的咖啡館則更為合理。主題是咖啡館的靈魂，以主題分類，能準確地區(qū)分咖啡館面向的不同顧客人群。主題一旦確立后，咖啡館的環(huán)境、服務(wù)等有關(guān)顧客的體驗都將圍繞它進行設(shè)計與創(chuàng)造。星巴克的主題是創(chuàng)造屬于“白領(lǐng)商務(wù)人士的第三空間”。在企業(yè)看來，人的生活空間有家庭和公司，他們分別代表了休息和工作，但是人還有社會交往的需求，滿足這種需求的社交場合就是第三空間。星巴克把咖啡館設(shè)計成以“咖啡為道具”的第三空間，并通過環(huán)境、裝修、宣傳、產(chǎn)品等設(shè)計開發(fā)，創(chuàng)造出獨特的顧客體驗。目前，主題設(shè)計已經(jīng)逐漸為設(shè)計師所重視，但是，針對“主題”的創(chuàng)新和“主題”廣度的拓展，仍處在初級階段。設(shè)計師只要用心思考、用心體會，會發(fā)現(xiàn)生活中有很多主題可以被應(yīng)用到咖啡館的設(shè)計中，比如創(chuàng)業(yè)沙龍咖啡館、電影咖啡館、IT 咖啡館、攝影咖啡館、動漫咖啡館等。確定了主題后，還要分析目標消費人群的特點，針對主題進行深度挖掘，將與其相關(guān)的文化、功能等作為賣點，將拓展后的主題滲入顧客消費體驗的全過程，而不是僅停留在“店招”、“軟裝”等外在設(shè)計的層面。譬如江蘇常州第一家以“貓”作為主題的咖啡館——“甜心貓吧”，雖然咖啡的口感十分普通，價格也并不實惠，但卻受到愛貓人士的捧場與支持。其主要原因是店里有二十只可供觀賞的國內(nèi)外純種名貓，顧客在喝咖啡的同時可以與這些貓玩耍、合影，在動物的陪伴下放松心情。店里還定期舉辦小型沙龍、育貓經(jīng)驗分享會、微博網(wǎng)友見面會等。
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