设计说明书

目 录

第1章 课题来源及背景 ·································································· 1

1.1 原始资料收集与分析 ·························································································· 1

1.1.1 自然环境和社会环境资料的收集与分析 ··························································· 1

1.1.2 项目地点分析 ······································································································· 1

1.1.3 基地原始结构图 ··································································································· 2

1.1.4 项目地点经济水平 ······························································································· 2

1.1.5 项目消费对象分析 ······························································································· 2

1.1.6 消费者心理分析 ··································································································· 2

1.2 历史人文资料的收集与分析 ·············································································· 3

1.2.1 餐饮文化 ··············································································································· 3

1.2.2 设计元素收集 ······································································································· 5

第2章 同类课题调研及分析 ···························································· 5

1.1 案例一《时尚麻田会》 ··························································································· 5

1.1.1 简介 ······················································································································· 5

1.1.2 案例分析 ··············································································································· 6

1.2 案例二《上海古北湾大酒店》 ··············································································· 7

1.2.1 简介 ······················································································································· 7

1.2.2 案例分析 ··············································································································· 8

第3章 相关原理及数据指标的收集与分析 ······································· 8

2.1 选址和布置 ··············································································································· 8

3.1 一般规定 ··················································································································· 8

3.2 就餐区布置 ··············································································································· 9

3.3 厨房与备餐间 ·········································································································· 11

3.4 辅助用房 ················································································································· 12

3.5 消防设计要求 ········································································································· 13

第4章 建议书 ··············································································· 15

1.1 提出方案的设计概念 ····························································································· 15

1.2 设计策略定位 ········································································································· 15

1.3 设计创意定位 ········································································································· 15