The Design Path And The Control Of Interior Catering Space In Su Choow Market

Fine Food and Delicacy are closely related to human’s daily life. As Delicacy and sight catching dinning interiors may bring spiritual happiness and pleasure, dine together became the most favorited form of gathering by Chinese culture. In recent years, the interior space design of fine dinning restaurant is increasingly focusing on space comfort and theme development. Hence, not only space comfort should be paid attention but also the dinning theme should be highlighted in interior restaurant space design as well, which are the focal point of contemporary catering space design.With the development of domestic economy and the movement of the population, different themed restaurants and restaurant formation with strong geographical, cultural, ethical characteristics can be seen. For instance, traditional restaurant of the taste of Suchoow, Yum Cha, QJD Quanjude Peking Roast Duck and Sichuan Hot Pot can be easily seen in today’s suzhou. The converge of different dinning culture established a characterized Suchoow dinning culture, which means culture is the core thread that determines restaurant’s design while design illustrate the code of culture hidden in food. In this research, the exploration of characterized Suchoow catering space design path discussed and analyzed the crossing point, innovation and recreation of designing Suchoow catering space.Due to the limited research capability, this research mainly focused on characterized Suchoow catering space design path. By consulting and visiting few specialized fine dinning restaurant in Suchoow, also, by analyzing the design and the construction of space objectively, it is highly intended to contribute references for future researchers in the area of interior catering space design, material selection, space organization and streamline projecting.Six parts were divided in this research. Abstract includes research content and the reason of research while part two explores related theory which illustrate and support the theory of catering space design and interior catering interface design followed by a current analysis of food and beverage industry in Suchoow. Then, a further discussion of the research in design path of Suchoow catering pace was contributed in part four with real case support in part five. For instance, SuchoowLaowang Hot Pot, Suchoow food and beverage franchiser-Jinhaihua, SuchoowSonghe Pavilion and Suchoow Traditional Tea House. By understanding the concept and analyzing various real cases, valuable conclusions and future prospect were contributed.