為了迎合商業空間的多元複雜性質與需求,設計者對於餐飲空間的設計規劃要思想周全,才能面面俱到進而提升空間品質。餐飲空間是藉由物質的實質面去提升心理感知層面,用不同的設計導向去讓消費者感受到空間訊息。對於空間的規劃,實際則多以設計者的設計經驗作為基準,學術無較多對餐飲空間型態的理論性探討。因此本研究藉由西式餐廳為研究對象,以三個實體案例空間,用對設計者的訪談、實地觀察使用狀況、搭配空間型態構成理論(Space Syntax)的圖形量化分析工具,來進行整體空間的解析。以「空間分析」(Space)、「軸線分析」(Axial)、「視域分析」(Visibility)、「空間關係」(Justified Graph)四個分析項目的圖形量化,詮釋空間型態上的空間構成邏輯,並用訪談資料與觀察資料來作比較驗證。從軟體的分析數值之相互比較、軟體運算與實體觀察紀錄之比較,可將案例的空間型態構成彙整出個案之間共同與相異的組構特徵。研究結果發現:空間、軸線便捷值都與入口有密切的關係,由於其整體便捷值、局部便捷值、連結性與控制性在空間內都屬於便捷值較高,另外視域的互視度比較聚集於餐飲空間的中心區域,其私密性較低、干擾因子較多,且視覺焦點都座落於顧客身上,因此這區域的消費者不易久坐,相反便捷值較低的區域則屬於較多選擇。本研究所得的結果可供設計者對餐飲空間的型態構成的思維邏輯有所認知,以供其作空間評估時參考。
In order to meet the diverse requirements of the commercial space, the interior designers have to be thoughtful in design plans of restaurant space to improve the overall quality. The users can appreciate the psychological and cognitive levels of restaurant spaces through the physical interior materials. The designers utilize different design contents to make the consumers feeling the space. The planning of the restaurant space is generally based on the experiences of designer, while the academic discussions on that of the space are very limited. The purpose of this research is to study spatial configuration of the western style restaurants. Three cases were selected in the research with the assistance of interviews to designers, observations of how the space is arranged on the field, as well as graphical and quantitative analysis of Space Syntax to investigate the overall space. Four variables including Space, Axial, Visibility, Justified Graph are indicators of the logics of space dynamics, and interviews and observations are materials to compare and testify the results from Space Syntax. A comparative analysis of graphs, statistics and observation records also represent the identical and different characteristics among the cases. The findings indicate that the closer the space or axis to the entrance, the higher the integration, connectivity and control value. Moreover, the most integrated area of the visual analysis was located in the central part of the restaurant. Due to this area have little privacy, more noises and visual focus, the customer stay shorter than the more segregated area. The results of this research can apply to design evaluation during the interior design process.