不同配置型態美食街空間規劃對使用者行為模式之影響研究

現今的百貨公司美食街都期望透過增加餐飲業的數量與坪數來吸引消費者，美食街規劃設計的良莠，不僅攸關百貨公司形象，亦影響店家營收與用餐品質。目前國內針對百貨公司美食街研究涵蓋了商業經濟效益、服務品質滿意度、日系百貨美食街等面向的探討，對於美食街空間規劃與使用行為的探討相較缺乏。本研究期望從空間構成分析與觀察使用者行為方面來了解美食街真實使用的情況，進而歸納出美食街空間設計的趨勢，以提供未來之參考。本研究首先針對臺中8家百貨公司美食街進行研究對象遴選，依據空間層級、配置類型與經濟效益選定臺中大遠百、廣三SOGO、中友百貨三家美食街為研究案例。透過空間構成理論對美食街空間進行比較分析，再應用環境心理學理論與使用者行為的觀察，探討不同使用者在空間中的行為模式與特徵偏好。本研究目的如下：（一）探討美食街之空間規劃型態；（二）應用環境心理學相關理論，探討影響使用者活動行為的因素；（三）分析使用者在不同空間配置型態美食街中的活動行為模式與偏好特徵。研究發現在「空間規劃」方面，百貨公司美食街可分為集中型、散落型、周邊型配置等三種類型。而美食街空間是由主題餐廳、外端式美食櫃位、座位區、走道、服務空間等單元所組成，近年來，主題餐廳數量逐漸變多改變以往以外端式美食櫃位所構成的樣態，外端式美食櫃位與主題餐廳比介於1：1到2：1之間。另外，外端式美食櫃位與座位的數量也會直接影響經濟收益，平均來說，1間外端式美食櫃位可以分配到33個座位。「座位規格」方面，桌面「長度」平均以一人為60公分為基準；桌面「寬度」方面，2人座到6人座寬度介於65-75公分；8人座以上寬度以90公分為原則；「桌子高度」皆為75公分，「吧檯高」介於95-110公分之間。「櫃位設計」方面，招牌、大型菜單牌是必備元素，而具有餐點展示櫃的店家所受到的注目會相對提高，整體而言，櫃位會將招牌和大型菜單牌設置於櫃位上方，並結合直立式、崁入式的餐點展示櫃來設計。

關鍵字

美食街；百貨公司；空間規劃；空間構成；環境行為

並列摘要

Department store food court attracts consumers by increasing quantity and area. Food court planning not only affects the image of department stores, but also affects store revenue and quality. At present, research on food court includes economic, service quality, Japanese department stores, to explore the spatial planning and the lack of user behavior. This study constitutes expect from space composition and user behavior to understand the actual situation, summed food court space design features to provide future reference. Firstly, the selection of research objects was carried out for 8 department stores in Taichung. According to the scale, configuration and Cost-effectiveness the three food court of Taichung Top City, Kuang San SOGO and Chungyo were selected as research cases. Theory of space composition through spatial analysis, and then the application of environmental psychology and behavioral observations, to explore behavior mode and characteristics of different users in space. The purpose of this study is : (1) Exploring the spatial planning pattern of food court. (2) Applying relevant theories of environmental psychology to explore the factors that influence the behavior of users. (3) Analyze the behavior patterns and preferences of users in different types of food court. The study found that food court can be divided into centralized configuration, scattered type, peripheral type three. The food court is made up of themed restaurants, counters, seats, walkways, service spaces and other units. In recent years, the number of theme restaurants has gradually increased, and the ratio of counters to theme restaurants is between 1:1 and 2:1. In addition, the number of counters and seats directly affects economic returns. On average, a counter can be allocated to 33 seats.In terms of seat size, the average length of the table is based on one person's 60 cm. In terms of table width, the width from 2 to 6 seats is 65-75 cm; the width above 8 seats is 90 cm. The height of the table is 75 cm. The bar height is between 95-110 cm. Counter signs, menu boards are essential elements, and display cases will increase consumer attention. Overall, the counter will be placed above the counter with the signboard and menu card, combined with the display cabinet.