Research On Catering Space Design In Post Epidemic Period Based On Behavior Design

The massive outbreak of the novel coronavirus COVID-19 in the world has disrupted the pace of the restaurant industry’s booming development.With China’s extraordinary performance in epidemic prevention and control,restaurant space design must keep up with the trend of change and seek more scientific and practical solutions to meet the double needs of epidemic prevention and traditional dine-in.The objectives of this paper is to examine the changes in catering space design in the post-epidemic era from the standpoint of behavioral design,as well as to investigate the relationship between people and the catering environment in the new situation,using real-world examples of catering space design from both at home and abroad.In view of the various problems of the current catering space design in the macro-environment of epidemic prevention,the design method based on behavioral design is effectively and reasonably applied to the design of catering space in the post-epidemic era,providing consumers with a safe and hygienic dining environment and further improving spending experience.The first chapter,the introduction,presents the research background,purpose,and significance of the research on post-epidemic catering based on behavior design,as well as a summary and analysis of the current state of relevant research in China.The breadth of this paper’s discussion of behavior design and post-epidemic dining space is restricted,and the study technique is provided to construct the research framework.This chapter defines the scope of behavioral design and post-epidemic catering spaces to be discussed in this paper,and describes the research methodology of this paper to form the framework of the study;Chapter 2 provides an introduction of the relevant concepts of behavioral design and catering space design in the post-epidemic era,focusing on behavioral design theory,research tools,and research methods,and conducts a preliminary discussion on the concepts and design principles related to catering space in the post-epidemic era;Chapter 3 focuses on the psychological analysis of human behavior in restaurant space design in the post-epidemic era,mainly analyzing the psychological rules of consumer behavior,behavior patterns and behavioral activities,and use it as a foundation for an in-depth investigation into the changes in consumer behavior in today’s macro-environment;Chapter 4 is a case analysis of behavioral design-oriented restaurant spaces that have emerged in the market,analyzing the specific expression of behavioral design elements in their spaces in the design examples;Chapter 5 is the part of design practice combining theory and practice,with the primary focus on the application of behavioral design theory to the practice of graduation design and examine the practicality of behavioral design theory in the catering space in the post-epidemic era;Chapter 6 concludes the paper with the main conclusions,as well as the shortcomings of the study and the future prospects of this proposition.The main innovation point of this thesis is to solve the existing problems of restaurant space design in the post-epidemic era through comprehensive analysis of various points of restaurant space design in the post-epidemic era,combined with the application of behavioral design theory,and to propose innovative ideas and solutions for the design of restaurant space in the post-epidemic era.