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|Other Titles: ||The environment information, judgment and evaluation of restaurants|
|Authors: ||黃翌婷;Huang, Yi-Ting|
|Keywords: ||餐廳判讀;環境訊息;物質文化與消費;環境線索判讀;環境評估;Restaurant interpretation;Environment information;Material culture and consumption;Environment cues interpretation;Environment evaluation|
|Issue Date: ||2016-01-22 15:01:23 (UTC+8)|
|Abstract: || 餐廳於現代為一社交場所供人聚會、慶祝、哀悼或紀念，也漸取代家中廚房供給外食人口日常生活飲食。人們藉由餐廳環境氛圍、料理類型、風格服務等等訊息（information）判斷用餐適宜場合與行為；餐飲業者則為突顯其個別差異，運用多種文化意象或環境塑造創造與餐點之間的連結。本論文以「餐廳環境訊息判讀」做為研究主體，探討人們如何判讀餐廳環境訊息，與其所反映出的經驗與思考脈絡。|
In modern times, restaurant as a social occasion used for party, celebration, mourning and memorial has gradually replaced home kitchen to provide daily diet for people. By restaurant information such as atmosphere, types of cuisine, styles of service, people judge suitable occasion and behavior during a meal. In order to highlight individual difference, restaurant owners adopt various kinds of cultural image and environment to build and create the connection with meals. Aimed “the environment information, judgment and evaluation of restaurants” as main subject, this study is to explore how people interpreted the environment information of restaurants and what kind of connection between the experience and the contextualized thinking it reflected .
Environment is an information system, providing cues for people to interpret and having perception. People interpret the meaning, association, perceptions and norms delivered by environment and then perform relevant behaviors. Through the accumulation of life experience, people constructs the interpretation schemata of environment. How the restaurant corresponding occasion imagination of cuisine and price, has shown the construction beneath the interpretation experience and behavior expectation which are affected by social culture, globalization and consuming. This study finds that in the interpretation of cuisines, Chinese and Japanese restaurant can be distinguished by the style of tableware, furniture and ornaments. Western restaurants need specific cuisine pictures, advertisement and other codes to interpret. Occasions and price interpretation show that the higher price a formal restaurant has, the less recognizable its style of cuisine and environment cues is, the feelings and evaluation content of customer is no difference comparatively. Cues misinterpretation reflects that the current restaurant environment emphasize space and color, material and lighting, over cultural pattern and symbol paying attention to building the atmosphere of global consumption and transmission.
Cuisine responds traditional cultural image and unique schemata, occasions and price tell the relationship considerations from individual to group in the opinion of restaurant occasion. The misinterpretation emerges that under the influence of globalization, rapid communication of chain restaurants and information, has resulted in the tendency of de-stylization and intercommunity to restaurants. The link between restaurant environment and cultural scene is gradually become vague, cultural style is transformed into space commodity performing. Distinguishing the function, the dining level endowed by environment has become the main body of judgment. The interpretation on the environment information of restaurant not simply link the cuisine and scene of diner, it is also the typical localization under the interaction of experience, cultural imagination and global scene standard. Facing the interaction of common rules and fragment imagination in many ways, designer should consider how to avoid relying on formal structure, and then respond the coordination role of design in promoting environment meaning and communication.
|Appears in Collections:||[建築學系暨研究所] 學位論文|
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