2018蘇州一城半點餐飲空間室內設計方案(21頁).pptx
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上傳人:十二
編號:865270
2023-12-27
21頁
6.55MB
1、 Yichengbandian Conceptual design,2018.3,設計分析DESIGN CONCEPT,設計分析DESIGN CONCEPT,傳統Traditional,現代Modern,設計理念DESIGN CONCEPT,光LIGHT,形SHAPE,質TEXTURE,色COLOUR,空間設計以香味俱全的食物為最低標準,用“光,色,形,質”的空間處理手法,上升到精神層面超越顧客的期望,營造一個具有現代時尚、年輕化的進餐環境。,設計手法DESIGN CONCEPT,木WOOD,肌理涂料TEXTURE COATING,麻布LINEN,青磚BRICK,設計材質DESIGN CONC2、EPT,空間方案SPATIAL INTENTION,平面方案,PLAN INTENTION,空間方案SPATIAL INTENTION,空間方案SPATIAL INTENTION,空間方案SPATIAL INTENTION,空間方案SPATIAL INTENTION,空間方案SPATIAL INTENTION,空間方案SPATIAL INTENTION,空間方案SPATIAL INTENTION,空間方案SPATIAL INTENTION,空間方案SPATIAL INTENTION,空間方案SPATIAL INTENTION,空間方案SPATIAL INTENTION,空間方案SPATIAL INTENTION,THANKS!,2018.3,