空間美學主要在傳達設計者的思想，以及與使用者之間的價值溝通；空間文化則透過空間實踐，將形式延展出來形成特定的空間面貌，體現不同文化與社會的核心理念與價值思維。
旅館，是旅途中文化觀察的前哨站，讓我們可以觀察到「設計」在不同文化中被落實與實踐的方式。旅行時所住的客房不只是洗澡睡覺的地方，更蘊含了該地的生活、民族思維，以及體貼入微的智慧。透過全球各地精彩的旅館空間設計，可以窺視它反映的當地文化、時代精神與當代美學；以設計專業者或旅館管理者身份而言，我們如何從中去反思，台灣也應有屬於自己文化上可以與設計對接的可能性。餐飲空間亦是如此。本課程以文化特性與美學涵養為主軸，探討餐旅空間之文化與美學的形塑背景，主題式探究體貼入微的智慧規劃與創新設計概念，進而探討空間蘊含之文化意涵與設計思維。因此，本課程主要透過文化與美學理論基礎概述、個案分析與專題講授、課程討論與議題探究，期望修課學生能從中獲得空間文化與美學體驗之啟發，重組個人經驗的形式構成並由此轉化與創造，培養兼具餐旅進階管理與設施規劃概念的人才。
Space aesthetics mainly conveys the designer's thoughts and the value communication between them and users; space culture extends the form through space realization to form a specific spatial appearance, and embodies the core concepts and value thinking of different cultures and societies.
Hotels are outposts for cultural observation on the journey, allowing us to observe the way "design" is implemented and implemented in different cultures. The rooms you stay in during travel are not just places to take a bath and sleep, but also contain the place's life, national thinking, and the wisdom that is deeply rooted in the body. Through the wonderful hotel space designs around the world, you can see the local culture, contemporary spirit and contemporary aesthetics reflected in it; as a design professional or hotel manager, Taiwan should also have the possibility of connecting with its own culturally to its design. The same is true for dining space. This course focuses on cultural characteristics and aesthetic cultivation, explores the shaping background of cultural and aesthetics in catering space, and explores the theme-based intelligent planning and innovative design concepts that are subtle, and then explores the cultural implications and design thinking of space. Therefore, this course mainly uses basic overview of cultural and aesthetic theory, case analysis and topic teaching, course discussion and discussion topic exploration. It is expected that students in the course can gain the initiation of spatial cultural and aesthetic experience, reorganize the form of personal experience and transform and create, and cultivate talents who combine the concept of advanced catering and tourism management and facility planning.
本課程主要透過美學與文化理論的引導、餐旅空間設計背景的導論、空間蘊含之文化意涵與民族思維的探討，以及藉由體貼入微的智慧規劃與設計概念探究，讓修課學生具備空間設計的文化與美學知識及鑑賞能力，期望能培養兼具餐旅進階管理與設施規劃概念.
This course mainly uses the guidance of aesthetics and cultural theory, the discussion of the design background of restaurant and tourism, the exploration of cultural meaning and national thinking of space connotations, and the exploration of the concept of intelligent planning and design that is superimposed on the microscope, so that students in the course can have the cultural and aesthetic knowledge and savvy ability of space design, and hope to cultivate the concept of advanced restaurant and tourism management and facility planning.
無教科書，課程講義由教師自行編撰
No teaching and science books, course lectures are compiled by the teacher
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 期中報告期中報告 Midterm Report |
20 | |
| 期末專題發表期末專題發表 Final issue release |
20 |
