A Study of Ethnic Restaurant Space Design–Using Dubu House Restaurant as an Example

• Main Authors: Chih Yuan Hsiao, 蕭智元
• Other Authors: Wen-Liang Chen
• Format: Others
• Language: zh-TW
• Published: 2016
• Online Access: http://ndltd.ncl.edu.tw/handle/ae4wz7

碩士 === 中原大學 === 室內設計研究所 === 104 === Following the changes of economic structure and living styles, the eating habits of Taiwanese have transformed, and the numbers of eat out people has increased considerably. Catering industry thus has flourished and became very competitive, especially foreign restaurants. These places offer various food culture and spatial experiences, which develop tangible identities, brand image and special atmosphere for attracting consumers. The purpose of this research is to study the spatial compositions of the Juan-To-Fu Korean Restaurant, including functional layout, movement and aesthetics. The cases of the restaurant were separated into three types: two floors, single floor and within department store. The analysis method of this study was based on the design aesthetics proposed by Backer (1987): ceiling, wall, floor, furniture and lighting. The material, color and style of the cases were also discussed in the five elements. The results of this research explore the spatial formations of Korean restaurants. The future relevant restaurant design can consult these findings.