Dudka S. Ergodesign principles organization of restaurants interior spaces

The object of the study is the interior design of restaurant establishments. The subject of the study is the ergodesign principles organization of restaurants interior spaces. The purpose of the study is to determine the ergodesign principles organization of restaurants interior spaces. In the dissertation reveals ergodesign principles organization of restaurants interior spaces; summarize the basic conceptual ideas about the interior space of a modern restaurant in the form of artistic concepts; principles of compositional organization and optimization of the interior space of restaurants have been revealed; the issue of restaurant accessibility has been systematically investigated, on the basis of which a number of principles and recommendations for incorporating inclusive in the design of modern restaurant establishments have been developed; factors that determine the criterion of quality and comfort in the design of restaurant spaces are identified and structured; the methodological apparatus of the research has been improved. On the basis of existing methods, a new method of assessing the quality and comfort of interior design of restaurant establishments, namely the use of the method of "expert evaluation", has been proposed. The research methodology is represented by scientific approaches, principles, general scientific and special methods of research. Empirical basis for conducting this scientific work became field (photophixation, measurements, description, observation) and remote analysis of objects (analysis of scientific publications). The effectiveness of the proposed recommendations in the conditions of real design has been demonstrated. The theoretical conclusions of research can be used in an educational process, namely in lecture courses for directions «Design», «Architecture and town-planning», in development of educational and methodical literature, in the course and diploma planning.