文化体验视角下牧区民宿厨房服务系统设计

The Service System of Homestay Kitchen Design in Pastoral Areas under the Perspective of Cultural Experience

目的在促进文化体验背景下,研究服务思维导入牧区民宿厨房设计中的新思路。方法运用文化的分层提取方法,从牧区牧民饮食文化的器物层、行为层、制度层、价值观层提取文化体验元素,建立牧区牧民饮食文化资源库,采用用户访谈和问卷法分析游客的文化体验需求。采用深度访谈、现场观察等调研方法分析当前牧区厨房的使用价值层痛点,采用服务设计的思维方式和工具推导出服务系统设计定位及产品功能定位。结论将服务设计思维导入牧区民宿厨房的设计开发之中,可以建立以厨房为主要产品的服务系统,以满足游客在牧区民宿旅游中基本的使用价值、文化体验和社交体验方面的需求,从而在某种程度上促进内蒙古民宿旅游的发展。

It aims to study the new design thinking of service design when it is introduced to the pastoral kitchen design in the context of the cultural experience. First, in order to establish diet culture resources of pastoral residents, the cultural experience elements are extracted from the local culture including utensils layer, behavior layer, system layer and value layer. Second, the cultural experience demands of tourists are analyzed by user interviews and questionnaires. Third, the pain points of the current use value of pastoral kitchen are analyzed by research methods, such as in-depth interviews, on-site observation. Fourth, service design method and tools are used in order to deduce the services system design and product function position. By introducing the service design thinking to the design of the pastoral kitchen in the pastoral area, the service system, in which the kitchen is one of the main products, can be established in order to meet the needs of tourists in basic use value of products, cultural experience and social experience. To some extent, it promotes the development of Inner Mongolia pastoral tourism.