餐廳設(shè)計法則100

內(nèi)容概要

本書選取了來自不同國家和地區(qū)的100個最具特點(diǎn)的餐廳案例，每個案例都包含了有趣的創(chuàng)意，沿著全書的編輯思路閱讀，您將：
■ 快速找到一個創(chuàng)意并衍生出適用自身的方法。
■ 通過全景模型圖的展現(xiàn)方式，清晰而直觀的了解每個實(shí)際案例的構(gòu)成，還原設(shè)計師最初的概念。
■ 發(fā)現(xiàn)餐廳空間的氛圍營造與餐廳主題以及經(jīng)營理念之間的互動關(guān)聯(lián)。
■ 了解如何通過行之有效的手段解決不同的業(yè)主需求以及實(shí)際環(huán)境的局限性。
■ 了解不同飲食文化間的差異以及表達(dá)方式。

作者簡介

遼寧科學(xué)技術(shù)出版社有限責(zé)任公司隸屬于遼寧出版集團(tuán)，成立于1982年，是一家建社時間較長、綜合實(shí)力較強(qiáng)的綜合性科技出版社。主要出版醫(yī)學(xué)、建筑設(shè)計、工業(yè)技術(shù)、大眾生活、經(jīng)濟(jì)管理等門類的圖書。

書籍目錄

ORIENTATION OF TASTE AND IMAGE 品味與形象定位
1. Creation of Elegant Atmosphere 優(yōu)雅氛圍的營造
Chambers Eat + Drink—錢伯斯餐飲空間.......................008
2. Presentation of Thematic Image 主題形象的具象表達(dá)
8 the Eight Grand Lisboa Hotel—澳門新葡京酒店8餐廳..012
3. Provide a Location for Emotion and Memory 提供情感表達(dá)與記憶的場所
KAA—KAA餐廳.............................................................016
4. Image Design Showing Modern Dietary 體現(xiàn)現(xiàn)代飲食方式的形象設(shè)計
Pure Urban Oasis Restaurant and
Bar—純凈的城市綠洲餐吧.................................................................................020
5. Creation of Home-like Dining Place 創(chuàng)造家一般的就餐環(huán)境
Second Home Kitchen and
Bar—“第二個家”餐廳與酒吧......................................................................................024
6. Contemporary Interpretation of Traditional Image 傳統(tǒng)形象的當(dāng)代表述
Delphine—“戴爾芬餐廳...............................................028
7. Harmony between Natural and Artificial Form 自然與人工形態(tài)的調(diào)和
Nat. fine bio food—Nat. Fine Bio
Food餐廳......................032
CUISINE THEME DESIGN 菜系主題設(shè)計
8. Theme Design of Contemporary Asian Cuisine 當(dāng)代亞洲菜系主題設(shè)計
Chan—陳餐廳..............................................................036
9. Theme Design of Italian Cuisine 意大利菜系主題設(shè)計
A Voce—“A
Voce”餐廳...............................................040
10. Theme Design of Chinese Cuisine 中國菜系主題設(shè)計
Made In Kitchen
II—廚房制造II.....................................044
11. Theme Design of American Cuisine 美國菜系主題設(shè)計
Ella Dining Room &
Bar—埃拉餐廳&酒吧......................048
12. Theme Design of Shanghai Cuisine 上海菜系主題設(shè)計
Xiao Nan Guo Restaurant, Beijing—北京小南國餐廳 ....052
13. Theme Design of Thailand Cuisine 泰國菜系主題設(shè)計
Annam Restaurant—Annam餐廳..................................056
14. Theme Design of Indian Cuisine 印度菜系主題設(shè)計
Rang Mahal Pavilion—Rang Mahal Pavilion餐廳.........060
15. Theme Design of Japanese Cuisine 日本菜系主題設(shè)計
Nobu Fifty
Seven—Nobu57餐廳..................................064
ENTRANCE DESIGN 入口設(shè)計
16. Guidance of Sighting 視線的引導(dǎo)
JoJo Restaurant at St Regis
Hotel—圣?瑞吉斯酒店中的喬喬餐廳.......................................................................068
17. Entrance Shape and Space Estimation 入口造型與空間判斷
Mistral Kitchen—“米斯米切爾的廚房”.....................072
18. Presentation of Design Concept 設(shè)計理念的外化表達(dá)
KARUISAWA RESTAURANT—輕井澤餐廳.................076
19. Progressive Organization of Entrance Space 遞進(jìn)的入口空間組織
Natural Hakka Restaurant,
Taichung—臺中客家本色餐廳.................................................................................080
20. Entrance Innovation of Historic Building 老建筑的入口創(chuàng)新
Twenty Five Lusk—盧斯克25號餐廳..............................084
21. Design of Street-corner Entrance 街角入口設(shè)計
Vesu
Restaurant—Vesu餐廳.........................................088
22. Design of Open Entrance 開放式入口設(shè)計
208 Due Cento
Otto—208號餐廳..................................092
23. Sign Design of Entrance 入口標(biāo)志設(shè)計
TSUJITA
LA—洛杉磯Tsujita餐廳....................................096
24. Utilisation of Art Installation 裝置藝術(shù)的運(yùn)用
Lucky
Fish—幸運(yùn)兒餐廳................................................100
25. Combination of Interior and Exterior Space 室內(nèi)與室外空間的融合
RESTAURANTE EL MERCA’O—El Merca’O餐廳.......104
PLANE LAYOUT DESIGN 平面布局設(shè)計
26. Definite and Clear Space Partition 明確而清晰的區(qū)域劃分
Autostrada—高速公路餐廳............................................110
27. Harmony Between Seating Distribution and Space Form
席座布置與空間形態(tài)的協(xié)調(diào)
Urban Farmer—城市農(nóng)場餐廳.......................................114
28. Private Plane Layout 私密化的平面布局
MORDISCO—Mordisco餐廳.........................................118
29. Organic Space Arrangement 有機(jī)形態(tài)布局設(shè)計
HONEYCOMB in Shenzhen—深圳蜂窩餐廳.................122
30. High-efficiency Guidance Design 高效引導(dǎo)設(shè)計
Wienerwald Restaurant in
Munich—太慕尼黑維也納森林餐廳.................................................................................126
31. Function Division and Colour Collocation 功能劃分與色彩配置
NEVY—納薇餐廳..........................................................130
32. Functional Partition and Texture Transition 功能分區(qū)與材質(zhì)的過渡設(shè)計
Kisala—琪莎拉餐廳.......................................................134
33. Open Layout 開放式的平面布局
The Forge Restaurant / Wine Bar—鍛造餐廳/酒吧........138
34. High-efficiency Layout in Small Space 小空間的高效布局設(shè)計
Shima
Restaurant—島嶼餐廳.......................................142
LINEAR DESIGN 流線設(shè)計
35. Flowing Circulation Design 流動型交通設(shè)計
karls
kitchen—卡爾斯的廚房.........................................146
36. Channel Design to Harmonize Different Spaces
協(xié)調(diào)不同區(qū)域空間的路線設(shè)計
Urbane—都市餐廳........................................................150
37. Symmetric Linear Design 對稱式流線設(shè)計
Angelini Bangkok—曼谷Angelini餐廳............................154
38. Influence to Action Route Caused by Seating Design
席座設(shè)計對行為動線的影響
Bar resto Pure C—Pure
C休閑餐廳................................158
39. Scene Construction 情景營造
The French Window—法國之窗餐廳..............................162
40. Connection of Functional Spaces 功能區(qū)域的連接
PIATTI MILL VALLEY—米爾谷皮亞蒂餐廳.....................166
41. Application of Intelligent Terminal 智能終端的應(yīng)用
Holyfields—霍利菲爾德斯餐廳.......................................170
SPACE LAYOUT 空間規(guī)劃
42. Harmonize Limitation of Floor Height 協(xié)調(diào)層高的局限
Griffins Steakhouse—格里芬牛排餐廳...........................174
43. Continuity and Innovation of Traditional Space Model
傳統(tǒng)空間模式的延續(xù)與創(chuàng)新
Moo Moo Wine Bar + Grill—哞哞酒吧+烤肉餐廳............178
44. Reuse of Sunken Space 對下沉空間的再利用
Restaurante
O2—O2餐廳.............................................182
45. Partition Wall Design and Space Division 隔斷設(shè)計與空間劃分
FORWARD in Beijing—1北京豐沃德餐廳.......................186
46. Acoustic Design and Creation of Space Atmosphere
音效設(shè)計與空間氛圍營造
Cave
Restaurant—洞穴餐廳.........................................190
47. Linear Space Layout 流動空間規(guī)劃
Nautilus
Project—鸚鵡螺餐廳.......................................194
48. Utilization of Narrow Space 對狹長空間的利用
Naya Restaurant—
娜雅餐廳.......................................198
49. Space’s Transition and Integration Design 空間的過渡與整合設(shè)計
Haiku
Sushi—Haiku壽司餐廳........................................202
50. Reconstruction of Classical Space Scale 古典空間比例的重構(gòu)
Spital Restaurant – Bar—病友餐廳與酒吧......................206
51. Landscape Design and Interior Space Infiltration
景觀設(shè)計與室內(nèi)空間的滲透
Tori Tori Restaurant—托里托里餐廳...............................210
52. Combination with Architectural Form 與建筑空間的融合
The Wright, Guggenheim
Museum—古根漢姆博物館－萊特餐廳..............................................................................214
53. Reference to Natural Form 對自然形態(tài)的借鑒
BLUE—藍(lán)調(diào)餐廳..........................................................218
54. Colour Composition of Space 空間色彩構(gòu)圖
CRESCENT HEIGHTS—克雷森特高地餐廳..................222
INTERFACE DESIGN 界面設(shè)計
55. Obvious and Understandable Colour Presentation of Interface
醒目且易于理解的界面色彩表達(dá)
Franzesco—弗朗西斯科餐廳..............................................226
56. Integrated Design of Floor Pavement 地面鋪裝一體化設(shè)計
Barbican
Foodhall—巴比肯餐廳....................................230
57. Harmony Between Ceiling Shape and Floor Height 頂面造型與層高協(xié)調(diào)
Tang
Palace—唐宮海鮮舫.............................................234
58. Organic Interface Design 有機(jī)界面形態(tài)設(shè)計
FouZoo
Restaurant—FouZoo餐廳.................................238
59. Mimesis Interface Shape Design 擬態(tài)界面造型設(shè)計
Toast—烤面包餐廳........................................................242
60. Elevation Design and Emotion Expression 立面設(shè)計與情感表達(dá)
Bar-Restaurant Glenfiddich—格蘭菲迪酒吧&餐廳..........246
61. Application of Interface Material as Art Installation
作為裝置藝術(shù)的界面材料應(yīng)用
Grand Hyatt Macau – restaurant ‘ MEZZA9
’—澳門君悅酒店“MEZZA9”..................................................................250
62. Interface Design and Space Composition 界面設(shè)計與空間構(gòu)圖
Giacomo gourmet fast food—吉亞科莫美食快餐廳.........254
63. Combination of Interface Shape and Management Concept
界面造型與經(jīng)營理念的融合
Paperfish
Restaurant—紙魚餐廳..................................258
64. Colour Choice Strengthen Brand Image 界面色彩選配強(qiáng)化品牌形象
Tiger Wok Restaurant—虎頭餐廳.................................262
65. Narrative Design of Interface Material 界面材料的敘事化設(shè)計
The Fat
Olive—胖橄欖餐廳...........................................266
66. Reconstruction Design of Interface Texture 界面紋理的重構(gòu)設(shè)計
Silver—銀系餐廳...........................................................270
67. Olive Timber Decoration and Creation of Mediterranean Style
橄欖木飾面的選用以及地中海風(fēng)格的營造
Restaurant
Mario—馬里奧餐廳.....................................276
68. Ceiling Design and Direction Guide 頂面設(shè)計與方向引導(dǎo)
FIX
Restaurant—FIX餐廳..............................................280
69. Harmony with Architectural Equipment 與建筑設(shè)備的協(xié)調(diào)
Conduit—管線餐廳.............................................284
ILLUMINATION DESIGN 照明設(shè)計
70. Emphasize to Thematic Elements 對主題元素的烘托
Water
Moon—水月餐廳.................................................288
71. Reasonable Use of Natural Light 自然光線的合理運(yùn)用
City's Vengeplus restaurant—Vengeplus城市餐廳.........292
72. Integrated Design of Illumination 照明整合設(shè)計
Gosho
Restaurant—皇城餐廳.......................................296
73. Dynamic Illumination Design 動態(tài)照明設(shè)計
Switch
Restaurant—轉(zhuǎn)換餐廳.......................................300
74. Interface Illumination and Creation of Space
Atmosphere 界面照明設(shè)計與空間氛圍營造
Beijing
Noodle—北京面條餐廳......................................306
75. Strengthen Space Image Design 強(qiáng)化空間形象設(shè)計
Jing
Restaurant—Jing餐廳...........................................310
76. Lighting and Texture Design 燈光照明與材質(zhì)搭配設(shè)計
PIATTI MILL VALLEY—卡迪納?庫比斯餐廳..................314
77. Indirect Lighting Design 間接照明設(shè)計
EL
CHARRO—騎士餐廳....................................................318
CHOICE OF THEMATIC DECORATION ELEMENTS 主題裝飾元素選配
78. Eco Theme Design 生態(tài)主題設(shè)計
D’Amico—D
'Amico餐廳................................................322
79. Australian Farmyard Theme Design 澳洲農(nóng)家庭院主題設(shè)計
Nando’s Restaurant—南多的餐館.................................326
80. French Garden Theme Design 法國花園主題設(shè)計
Giardino
Lounge—花園酒廊.........................................330
81. Iceland Theme Design 冰島主題設(shè)計
AMICI MI—Amici Mi
餐廳..............................................334
82. Cedar Theme Design 雪松主題設(shè)計
Zama—Zama餐廳.........................................................338
83. Fairy Theme Design 童話主題設(shè)計
Fantasy cafe dining alice of magic
world—愛麗斯夢游仙境咖啡館&餐廳..................................................................342
84. Silk Road Theme Design 絲綢之路主題設(shè)計
Silk Road Restaurant—絲綢之路餐廳...........................346
85. Water Element Theme Design 水元素主題設(shè)計
隱泉HATSUNE日式料理—隱泉日式料理.........................350
86. Ireland Classical Element Theme Design 愛爾蘭古典元素主題設(shè)
The
Guinness—健力士餐廳..........................................354
87. Arabian Element Theme Design 阿拉伯元素主題設(shè)計
Hookah Lounge Satelite—塞特萊特水煙館....................358
88. Egg Theme Design 雞蛋主題設(shè)計
Danbo Fun Fastfood Chain—蛋蛋屋連鎖快餐店............362
89. Silver Space Theme Design 銀色空間主題設(shè)計
Argentee Restaurant—Argentee餐廳............................366
90. Tornado & Rain Theme Design 龍卷風(fēng)&雨主題設(shè)計
TWISTER—龍卷風(fēng)餐廳................................................370
91. Dynamic Image Theme Design 動態(tài)化形象主題設(shè)計
What Happens When - Temporary
Restaurant—邂逅在此時此景”－臨時餐廳.......................................................374
92. Industrial History Theme Design 工業(yè)歷史主題設(shè)計
MOSI—科學(xué)與工業(yè)博物館餐廳.......................................378
93. Dutch Delft Theme Design 荷蘭代爾夫特主題設(shè)計
Dutch Kitchen &
Bar—荷式廚房&酒吧...........................382
94. Super-realism Theme Design 超現(xiàn)實(shí)主義風(fēng)格主題設(shè)計
Shiro Bangalore—班加羅爾大城餐廳.............................386
95. Contemporary American Style Theme Design 當(dāng)代美國風(fēng)格主題設(shè)計
Rigoretto bar and drill—Rigoretto休閑酒吧&餐廳............390
96. The Edo Period Theme Design 日本江戶時代主題設(shè)計
ARATA—ARATA餐廳....................................................394
97. World Civilized Element Theme Design 世界風(fēng)情元素主題設(shè)計
Johnny Smalls Restaurant and
Bar—約翰尼?斯莫爾斯餐廳與酒吧.......................................................................398
98. Chinese Lattice Element Theme Design 中國窗格元素主題設(shè)計
La
Xina—中國風(fēng)餐廳....................................................402
99. Chinese Traditional Garden Theme Design 中國古典園林主題設(shè)計
Xiao Nan Guo Restaurant—小南國餐廳.......................406
100. Season Theme Design 季節(jié)主題設(shè)計
Ninsei Jinmao Branch—仁清日本料理（金茂店）..........410
INDEX
索引............................................................................414

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