CAJ | 학술논문

对于餐厅空间的规划，如何合理设置每个功能区域？本文概括了常见的餐厅空间规划原则，以及空间布置的一些要点，从顾客的行为心理出发，分析了座位区域应该避免的一些问题。对于设计师来说，合理有序地组合好有限的室内空间，了解餐厅空间规划的基本规律，可以更好地设计出符合顾客需要的餐厅空间。
대우찬청공간적규화，여하합리설치매개공능구역？본문개괄료상견적찬청공간규화원칙，이급공간포치적일사요점，종고객적행위심리출발，분석료좌위구역응해피면적일사문제。대우설계사래설，합리유서지조합호유한적실내공간，료해찬청공간규화적기본규률，가이경호지설계출부합고객수요적찬청공간。
Concerning how to reasonably set each functional area in the restaurant space, this article sums up the principles and key points of spatial planning in the restaurant space. According to customers' behavior psychology, this paper analyzes some is-sues that should be avoided in the seat area. For designers, a rea-sonable and orderly combination of the limited interior space and a knowledge of the basic rule of restaurant space division can help them design a better restaurant space that meets the needs of customers.