【正文】 ON YOUR LOCAL MARKET. ALLTHOUGE IT IS WRONG TO ADAPT FRENCH FOOD ACCORDING TO THE TASTE OF OUR CUSTOMERS, THIS HAS BEEN DONE IN EVERY COUNTRY AND AT TIMES IN CITIES LIKE PARIS. THE CONSUMPTION OF FOOD BY A PERSON DEPENDS ON HIS EDUCATION, THE COUNTRY AND THE CLUMATE IN WHICH HE LIVES AND THE TRADITION OF HIS FAMILY. IT SEEMS THEREFORE IMPOSSIBLE TO CHANGE HIS HABITS WHEN HE ENTERS A RESTAURANT. ALTHOUGH SOME CUSTOMERS WHO HAVE THE HABIT OF TRAVELLING THROUGHOUT THE WORLD ARE MORE APTE TO CULINARY EXPERIENES IT IS NOT A GENERAL HABIT OF TRYING A DISH YOU HAVE NEVER EATEN BEFORE. WITH THIS IN MIND FRENCH FOOD HAS TODAY BEEN INTERNATIONALISED SO TO SATISFY A MAJORITY OF CUSTOMMERS. THERE IS HOWEVER THE POSSIBILITY OF COMMERCIALISING REGIONAL FRENCH FOOD SPECIALTIES SINCE IT CAN BE CONSIDERED SNOB TO EAT SOMETHING NEW FOR THE FIRST TIME AND PAY IT VERY EXPENSIVELY. 餐廳市調(diào) 市 場(chǎng) 調(diào) 查 之 目 的 與 定 義 MERCHANDISING SINCE ALL RESTAURANTS SELL FOOD, WE HAVE TO BE DIFFERENT IN OUR MERCHANDISING AS FAR AS : PREPARATION OF FOOD ── ───┐ PRESENTATION OF FOOD │ SERVICE ├─── MATERIAL FACTORS DECOR │ COMFORT │ QUALITY/PRICE RATIO ─────┘ AND CONTACT ─────┐ SMILE ├─── HUMAN FACTORS POLITENESS ─────┘ THE MATERIAL AND THE HUMAN FACTORS ARE BOTH ESSENTIAL TO MERCHANDISING PREPARATION OF FOOD TO MAXIMIZE THE PREPARATION AND THE QUALITY OF THE FRENCH FOOD YOU INDEND TO SELL TRY AND HAVE A FRENCH CHEF, and LEAVE ITALIAN CHEFS TO COOK ITALIAN FOOD AND AUSTRIAN CHEFS TO COOK AUSTRIAN FOOD, ON THE OTHER HAND DONT ASK A FRENCH CHEF TO PREPARE AN ITALIAN FOOD FESTIVAL!! THE INTERNATIONALISATION OF FRENCH FOOD HAS BEEN DONE BY AMERICAN HOTEL CHAINS EMPLOYING AUSTRIAN, SWISS, FRENCH AND ITALIAN COOKS, AN AMERICAN FOOD AND BEVERAGE MANAGER and a SPANISH GENERAL MANAGER. 餐廳市調(diào) 市 場(chǎng) 調(diào) 查 之 目 的 與 定 義 PRESENTATION OF FOOD FOOD HAS TO BE PRESENTED IN A SIMPLE AND NATURAL WAY. COLOR IS AN IMPORTANT FACTOR IN FOOD PRESENTATION. COMBINE THE COLOR OF THE VEGETABLES WITH THE COLOR OF THE MATN DISH. COMMERCIALISATION ONLY WHEN YOU HAVE SET UP YOUR OBJECTIVES, DECIDED ON WHAT YOU SELL AND HOW YOU WILL SELL IT , YOU PLAN YOUR COMMERCIALISATION. HOW ? BY DEFINING A BUDGET YOU CAN SPEND WHERE ? WHERE YOU WILL ADVERTISE WHERE : (1) INSIDE THE HOTEL ? (2) OUT SIDE THE HOTEL ? INSIDE THE HOTEL IN AREAS OF BIG CIRCULATION CORRIDORS, LOBBY, RECEPTION DESK, ENTRANCE OF RESTAURANTS HOTEL ENTRANCE. IN HOTEL ROOMS with tent cards SIGNALISE THE LOCATION OF YOUR RESTAURANTS With opening and closing time PUBLICYTY ON GLOSED CIRCUIT TELEVISINO ELEVATORS INSIDE ONE RESTAURANT FOR ANOTHER BESTAURANT SPECIAL OCCASIONS MAKE THE BEST TO COMMERCIALISE SPECIAL EVENTS ACCORDING TO THE COUNTRY IN WHICH YOU OPERATE. CHRISTMAS / NEW YEAR / TEA PARTIES / NATIONAL DAY /AND FASHION SHOWS / DANCE FESTIVAL / COOKING COURSES / COCKTAIL COURSE PICK NICK PARTIES /............. ┌─────────┐ │動(dòng) 線(xiàn) 關(guān) 係 規(guī) 劃 │ └─────────┘ 從外地住宿人員，與當(dāng)?shù)剞k公和服務(wù)人員的立場(chǎng)與角度而言；本招待所是一棟由： 客房、公共區(qū)域、辦公行政區(qū)、後場(chǎng)支援區(qū)， 四大空間所組合而成的多功能複合性大樓。 4. 指繪畫(huà)上的超現(xiàn)實(shí)拼湊（圖 17）。這時(shí)的空間可以是平面上的空白，也可以是立體上的窟窿，它們都為造形帶來(lái)了抑揚(yáng)頓挫。 8. 指室內(nèi)設(shè)計(jì)上的室內(nèi)空間關(guān)係。 在各種造形之中，有平面造形如繪畫(huà)、攝影、織品者，有立體造形如建築、雕刻、工藝品者，這時(shí)如將「空間」列為它們的共同要素時(shí)，便須把這個(gè)共同要素界定得更加明確 ，因?yàn)椤缚臻g」的解釋法雖多，但能同時(shí)適合於平面及立體造形者卻很少。但 承包製造傢俱等設(shè)備者，必須提出施工詳圖或樣品 供設(shè)計(jì)師審核，以確保品質(zhì)。 初期設(shè)計(jì)溝通會(huì)議 時(shí) 間：屆時(shí)議定 地 點(diǎn)：業(yè)主公司 參加人員：業(yè)主／室內(nèi)設(shè)計(jì)公司 議 題： BOOK 參考 室內(nèi)設(shè)計(jì)計(jì)劃表 25 設(shè)計(jì)服務(wù)程序： 專(zhuān)業(yè)化的室內(nèi)設(shè)計(jì)師，是提供客戶(hù)一套整體性的設(shè)計(jì)服務(wù) 程序，除將設(shè)計(jì)概念 表現(xiàn)於作品外，並協(xié)助客戶(hù)在工程監(jiān)督與管理協(xié)調(diào)中，嚴(yán)格要求在工程預(yù)算與 工程進(jìn)度內(nèi)完成設(shè)計(jì)作品，並確保作品呈現(xiàn)高品質(zhì)、高格調(diào)的設(shè)計(jì)風(fēng)貌。 （業(yè)主／設(shè)計(jì)公司）。雖末以「物體」為其直接的對(duì)象，但具 有感覺(jué)的價(jià)值，及視覺(jué)原理為基準(zhǔn)的有系統(tǒng)的價(jià)值。 、綜合性及系統(tǒng)化。 因內(nèi)部空間與外部空間的隔開(kāi)後，內(nèi)部空間係由呈現(xiàn)冰冷感粗陋的各類(lèi)建材 所圍成；為彌補(bǔ)內(nèi)部空間這種冰冷粗陋?dú)夥?，?chuàng)造舒適的居住空間，必須加