On The Updated Design Of Dining Space Of Old College And University Campuses In Shanhhai

With the current urbanization development, the dining space of old college and university campuses in Shanghai is always confronted with the urgent need of updated design. Even after the update of the dining space in some colleges and universities, there are still many questions. In order to satisfy the demands of the main body utilizing the dining space of old college and university campuses in the new era, the author summarizes specific questions and suggestions through theoretical research of literatures regarding the existing dining space of colleges and universities, site investigation of the dining space of these old campuses in Shanghai, and questionnaire survey of the main body utilizing the dining space.At present, the dining space in old college and university campuses in Shanghai shows certain questions, such as limited time of utilization, unreasonable plane layout and function design, and obsolete furniture, etc. In light of these questions, some pertinent suggestions are put forward. First of all, in terms of the time of space utilization, the opening time should be extended, and the philosophy of full-time utilization of the dining space should be advocated. Secondly, in terms of the plane layout, the openness and continuity of the dining space and the external space should be highlighted in colleges and universities, and diversified layout of internal functions should be advocated. Thirdly, in terms of furniture design, humanized function design of dining tables and chairs, characteristic interface design and the design of comfortable luminous environment should be advocated. Fourthly, in terms of the utilization of materials, the utilization of green, energy-efficient and environmental-friendly materials should be advocated, and the road of sustainable development should be taken in the design. Furthermore, the first cafeteria of the West Yan’an Road Campus of Donghua University is taken as an example, and updated reformation and design is conducted based on the findings of the above-stated research. This updated design focuses on diversified spatial function, full-time utilization and module-based dining tables and chairs. By virtue of this design, a feasibility test is conducted. In the end, it is hoped that some reference and suggestions can be provided to the update of the dining space of old college and university campuses in Shanghai in the near future.