| Title |
A Basic Study on the Space Organization of Restaurant Projects Based on the Principles of Design |
| Keywords |
Design principles ; Design elements ; Restaurant Design |
| Abstract |
The purpose of this study is to comprehend how traditional design theory, ‘design elements and principles’ have been applied to space design, taking interior designs of restaurants as the subjects of the research. Furthermore, this study intends to provide practical help to the restaurant designers and students who major in interior design, by summarizing the applications case by case. For the analysis, 10 restaurant projects were selected to which ‘design elements and principles’ were well applied. In order to widen the scope of application cases, this study selected four Korean restaurant projects, and three US and Japan restaurant projects, respectively. Through the analysis, it was found that many unexpected results can be produced when various elements composing a space are combined together, including not only two-dimensional elements such as plane and color, texture, and pattern but also three-dimensional elements and architectural elements composing interior space. Moreover, I became to have confidence that ‘design elements and principles’ would sustain the value in most design parts including interior design in the future as well. |