- 學位論文
商業空間之環境心理研究 —以台北市百貨公司地下美食街為例—
A study of environmental psychology of the commercial space ─ A case study of the food courts of department store in Taipei ─
摘要
商業空間涵括各行各業的營業店面，其中包括了我們所熟知的美食餐飲類，而商業空間也是我們日常生活中最重要的活動空間，它與我們生活互相關聯著，以往我們對於商業空間的一些研究，都較偏向於環境設備的使用評估、人力資源的分配與商業服務性質調查，較少去探討到商業空間的室內設計元素如何對我們從無形中影響出壓力的心理元素。例如日常生活中經常造訪的商業空間美食街，我們的用餐情緒會因為吵雜的周遭環境而受到影響。但是特定的設計元素如何直接形成人們用餐時心理壓力的可能性，成為本文的主要研究問題。而本論文的研究目的大致可歸納幾點:1.嘗試透過Space Syntax理論之分析軸線，探討三間百貨地下美食街的動線分析。2.分析三間百貨美食空間的環境心理壓力五元素與消費顧客之間的關係。3.經由現況的觀察與紀錄來做更進一步分析比較。本文的研究方法包括現地參與觀察法，以及提供圖形的與量化的數位分析方法，空間型態構成理論(Space Syntax)。本研究希望的成果是能夠做為降低商業空間美食街空間使用壓力的設計重點，以及成為管理單位吸引民眾消費的規劃參考。研究中指出商業空間的美食街讓消費者對於一致性與供給性的認知比較易受到干擾，週遭刺激的來源也很多，因此消費者對於空間的控制能力也比較低，用餐空間也缺乏恢復心智疲勞功能的設計元素。本研究也因此透過空間型態構成理論(Space Syntax)的空間軸線分析與整體、局部回歸值的數據比值，去相互比較案例A、B、C之間的差異性，並去探討出最後分析的結果是否與實際情況相符，並從三個案例中提出對室內空間的問題與改善。在後續研究中可以透過更詳盡的行為記錄與觀察，研究美食街消費者與空間軸線之間的更多關聯性，藉此發現實際現況與分析空間軸線之間的差異點，以進行更確切影響環境心理元素的分析與比較。
並列摘要
Commercial space is one of the most important living spaces for our daily life. It is comprise of many business types including the food court of department store. The relevant studies usually focused on evaluations of environmental control, distribution of human resources, and investigation of attributes of business services. Very little efforts have been made to the potential role of the interior design elements in human health. For example, our consumption emotions will be impacted by the ambient environmental stressors, such as noise, air quality, traffic, and crowding. The purpose of this research is to study specific interior design elements directly impact human stress in three food courts of department stores: stimulus, coherence, affordance, control, and restorative. Methodology of this study included participate investigation, and Space Syntax which provided digital graphical representations and quantitative analysis. This study explored global circulations, relationships between the five interior design elements and consumers, and differences between the three food courts. The findings indicated that consumer’s cognition of stimulus, coherence, and control was easy to disturb due to spacious and crowding conditions of the food courts. The eating area was also lack of restorative design elements which offered relaxing atmosphere for consumers. This study also pointed out how to improve the overall interior design qualities. The results of this study can apply to the planning and design guidelines for interior designer and the department store. Future studies will investigate more patterns of the food courts design in commercial space.