【作者】 朱传华；

【导师】 都伟；

【作者基本信息】 大连理工大学 ， 设计学， 2021， 硕士

【摘要】 随着经济发展水平不断提高,多样化的精神需求越来越受到人们的重视,餐饮业作为我国民生的支柱产业也随之发展。然而,在我国社会主要矛盾发生转变的背景下,仅满足用餐等基础需求的餐饮空间设计已不能满足当前青年群体不断增长的多方面需求,传统餐饮业也正面临销售额下降、空间设计和品味不能紧随市场年轻化发展趋势的局面。因此,文章基于当代青年群体消费行为,以跨界融合的思维探究人与空间的契合点,并从多重视角探寻出有利于餐饮空间设计与发展的策略,以期打造出符合餐饮市场商业价值、满足人们的多元化消费需求、带有价值观认同的餐饮空间,为今后餐饮空间设计提供一定的参考价值。文章基于文献调查法、实例分析法、访谈法、跨学科领域研究等方法,结合环境行为学、消费者行为学、行为心理学、人机工程学及其他相关领域理论,以理论结合实际的模式展开系统性的研究。首先,通过对当代青年群体消费行为的深入调研及相关案例分析,总结归纳出该群体的消费行为特征、消费观念的影响因素;其次,结合餐饮空间构成要素深入剖析该群体在餐饮空间中的表现及需求,总结出该群体消费行为对餐饮空间设计的影响。最后,根据前文的研究归纳出该群体消费行为影响下餐饮空间的设计原则,提出与该群体消费行为特征及需求相契合的餐饮空间设计策略和方法。文章将当代青年群体消费行为与餐饮空间设计相结合,强调在餐饮空间设计过程中应将该群体的消费行为作为重要的设计因素,为后续相关领域的研究提供了新思路。更多还原

【Abstract】 With the continuous improvement of the level of economic development,more and more people pay more and more attention to the diversified spiritual needs.As a pillar industry of our national livelihood,the catering industry has also developed accordingly.However,in the context of the transformation of the main contradictions in our society,the design of catering space that only meets basic needs such as meals can no longer meet the growing multi-faceted needs of the current youth group.The traditional catering industry is also facing a decline in sales,space design and taste which means it cannot follow the trend of market rejuvenation.Therefore,based on the consumption behavior of contemporary young people,the article explores the fit point between people and space with cross-border thinking,and explores strategies that are conducive to the design and development of catering space from multiple perspectives,in order to create a business value that meets the commercial value and satisfaction of the catering market.People’s diversified consumption needs and catering spaces with value recognition provide certain reference value for future catering space design.The article is based on literature survey method,case analysis method,interview method,interdisciplinary field research and other methods,combined with environmental behavior,consumer behavior,behavioral psychology,ergonomics and other related field theories,and combines theory with practice.Carry out systematic research.First of all,through in-depth investigation of the consumption behavior of contemporary youth groups and relevant case analysis,summarize the consumption behavior characteristics of the group and the influencing factors of consumption concepts;secondly,combine the elements of the catering space to deeply analyze the performance of the group in the catering space and demands,sum up the influence of the group’s consumption behavior on the design of dining space.Finally,according to the previous research,the design principles of the dining space under the influence of the group’s consumption behavior are summarized,and the dining space design strategies and methods that fit the characteristics and needs of the group’s consumption behavior are proposed.The article combines the consumption behavior of contemporary youth groups with the design of dining space which emphasizes the group’s consumption behavior should be taken as an important design factor in the process of dining space design,and provides new ideas for subsequent research in related fields.更多还原