台灣社會隨著經濟結構及生活型態的轉變,國人的飲食習慣產生了很大的變化,忙碌工作生活下的外食人口大量增加,也促使了現今社會餐飲業的蓬勃發展,餐飲市場競爭日益激烈,其中各國料理更是百花齊放,異國料理餐廳有如雨後春筍般的出現,它不僅滿足了大家的口腹之慾,也提供了消費者對不同文化飲食與空間氛圍的體驗,異國料理餐廳在空間規劃設計上也希望能夠提高品牌辨識度,藉以吸引更多消費者的光顧與目光,以及對品牌空間的喜好認同。 本研究之重點側重在異國料理之室內空間構成探討,尤其是針對不同類型之建築空間來討論,選定韓式料理連鎖餐廳品牌「涓豆腐」為例,分別以複層式店面、單層式店面及店中店三種類型來解析討論,重點放在空間機能配置、空間動線及空間美學三大部份,尤其在空間設計美學這部分研究討論乃根據Backer(1987)所提出空間美學構面中將材料、色彩及樣式結合空間之天花、牆面、地面、家具及照明五個向度來討論,藉以彙整不同文化特色之異國料理餐廳在室內空間設計之構成面向,提供之後其他關於異國料理餐廳設計發展之參考與建議。
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.