室内设计专业外文文献翻译中英文.docx

室内设计专业外文文献翻译中英文.docx

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外文文献翻译

（含：

英文原文及中文译文）

文献出处：

WardonoP,HibinoH,KoyamaS.EffectsofInteriorColors,LightingandDecorsonPerceivedSociability,EmotionandBehaviorRelatedtoSocialDining[J].Procedia-SocialandBehavioralSciences,2012,38:

362-372.

英文原文

EffectsofInteriorColors,LightingandDecorsonPerceivedSociability,

EmotionandBehaviorRelatedtoSocialDining

PrabuWardono,HaruoHibinoandShinichiKoyama

Abstract:

Today5scustomerstendtoselecteating-placesforsatisfyingpleasuresthroughexperientialsocialization.Thisstudyexploreshowcolor,lightinganddecorshaveeffectsoncustomers5perceivedsociability,emotionandbehaviouralintentiononsocialdiningoccasions.Experimentalmethodwasusedand162seniorstudentswereinvolved.Theresultsshowedthattherestaurantwithmonochromaticcolors,dimlightingandplaindecorsyieldedastatisticallysignificantdifferenceintheentiredependentvariableswithalmostanyotherinteriorconditionsonromanticdining,asopposedtothecaseofcasualdining.Furtherresearchonsubtleranddiversedimensionsofinteriorelementissuggestedtoenrichpreviousfindings.

Keywords:

Interiorelements;perceivedsociability;emotion;social

diningbehavior

1Introduction

Afterthepost-industrializationerathatwehavebeenthroughwherefoodsanddrinksareabundantandubiquitouslyoffered,consumermotivesofconsumptionhaveshiftedfrommeetingourbasicnutritionalneedstoamorepleasurableexperience（Machtet.al,2005）.

Thedevelopmentofatmosphericeating-placeshasgainedmoreinterestsamongrestaurantownerstoattractcustomerswhoseekexceptionalandextraordinaryplacesforleisure（Scott,et.al,2009）.Thistrendclearlyindicateshowcustomerscelebrateexperienceeconomy.Insucheconomicsituation,tourismorretailbusinessinvestorsarefocusingtheirattentiononinnovatingtheirgoodsandservicestryingtotransformthemintoexperienceproductsthatarememorabletocustomers（JosephPineIIandJamesH.Gilmore,1998）.Theseauthorshavefoundfivekeyexperiencedesign-principlesfordesigningmemorableexperienceincluding:

1.Themetheexperience,

2.Harmonizeimpressionswithpositivecues,

3.Eliminatenegativecues,

4.Mixinmemorabilia,

5.Engageallfivesenses".

Amongeatingactivitieshedoniceatingmayrepresenttheneedofmemorableeatingexperience,wherestimuliconsistingoffoods,physicalenvironmentandsocialfactorsashumanexternalfactorsplayaroleinsatisfyingcustomers（Machtet.al.,2005）.Theseauthorselaboratethatenvironmentalconditionincluding,temperature,lighting,andacousticshouldbesetupappropriatelytosupportpleasurableeating.Inaddition,theattendanceoffamiliareatingpartnerssuchas,thefamily,friendsorspecialfriendswillincreaseappetiteandpleasurewhichmaybeidentifiedthroughpsychologicalmanifestationlikeeatingbehaviorandsubjectiveexperiences,besideothermorephysicalresponses.Wansink（2006）alsoaddsthisnotionthatpleasurablemomentscanbeattainedwhenwesharefoodwithfamilyandfriends.Infact,gatheringwithfriendsormeetingnewrelativesbecomesacommonreasonforhangoutandeatingout.Manytypesofeating-placeslikecoffeehouses,cafes,orbistrosamongmanyothershavelongbeendevelopedtryingtofindthebestsolutiontofitthatneed,theplacewherepeoplegatherforinformalandrelaxsocialization.RayOldenburg（1997）termssuchplaces,besidebookshops,beautysalon,fitnesscenterandthelikeasthirdplace,aftersecondplaceorofficewherepeoplegoforworkingandfirstplace,thehomethemostvitalplaceofallwherewespendmostofourtimeforourdomesticlife.Althoughwespendtimetheleastinthethirdplaceandlessprominentinourlifecomparedtothefirstandsecondone,itisstillconsideredessentialforbalancingthequalityofourlife.However,sincethewaypeopleinteractwithothersdifferstooneanotherdependingontheirinnatecharacteristicandhowtheylearnedsincechildhood（Flanagan,C.,1999）,theplacefortheirsocializationmaybedifferenttoothecharacteristicofwhichmightevenbehardtotell.Unfortunatelyresearchonsociabilityaspartofsocio-psychologicalaspectsofconsumerinrelationtotheneedofplaceforeatingisveryscarce.Thereforeaquestionofhoweating-placescanbesetupforsatisfyingtheneedforinformalgatheringtocultivateoursociallifemaynoteasilybeanswered.

Amongeatingactivitieshedoniceatingmayrepresenttheneedofmemorableeatingexperience,wherestimuliconsistingoffoods,physicalenvironmentandsocialfactorsashumanexternalfactorsplayaroleinsatisfyingcustomers（Machtet.al.,2005）.Theseauthorselaboratethatenvironmentalconditionincluding,temperature,lighting,andacousticshouldbesetupappropriatelytosupportpleasurableeating.Inaddition,theattendan