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为了迎合商业空间的多元复杂性质与需求,设计者对于餐饮空间的设计规划也需要越来越全面。餐饮空间是借由物质的实质去提升心理感知层面,用不同的设计导向去让消费者感受到空间信息。本文以四项元素:二维设计、三维设计、四维设计、意境设计,来探讨餐饮空间的构成。空间的规划,设计师多以设计经验为基准,而较为缺少对餐饮空间构成的理论性探讨。因此,文章以空间句法理论(Space Syntax)作为基础,其图形量化分析软件作为工具,模拟对整体空间进行解析时,空间分析、轴线分析、视域分析、空间关系该如何进行,评估便捷值对空间构成的影响。
In order to cater to the diverse and complicated nature and demand of commercial space, designers also need more and more comprehensive design plans for catering space. Catering space is to enhance the level of psychological perception by the substance of the substance, with different design-oriented to allow consumers to feel the spatial information. In this paper, four elements: two-dimensional design, three-dimensional design, four-dimensional design, artistic design, to explore the composition of dining space. Space planning, designers and more based on the design experience, but more lack of theoretical discussions on the composition of dining space. Therefore, based on Space Syntax and its graphical quantitative analysis software as a tool to simulate the analysis of the whole space, the paper analyzes the spatial analysis, the axis analysis, the visual analysis, the spatial relationship and how to evaluate the convenience pairs The impact of space composition.