Zhang ZhaoInterior Design

Catering Service System Based on Environmental Design——A Design Practice On Shengming Farm

ABSTRACTAbstract: Shengming Farm is located at Kunshan. It will be a place for new office experience with a series of supporting services, through redefined the function，space and service. The renovation design include the overall planning, business model design ,concept design, product service system design, and design touch points under the planning system. In terms of macro-scopic to microcosmic, build the new office experience in different places, that is to say "Escape from the city, enjoy life". Through the pre-positioning and planning, the farm was renamed as Yue Ye Zhuang, and the farm is divided into three part respectively: catering, accommodation, office. This paper will focus on catering part by service system design and space design.

The traditional catering mode is a kind of fast food dining experience, waiter and fixed seat limit the possibility of customers’ behavior. YUEYE Village is a different office experience space on the edge of the city, which is close to nature. It is aimed at creating a relaxed living environment for urban white-collars to escape from the fast-paced city life and get inspirations. Therefore YUEYE Village 's creative mode is a self-catering mode, namely "people-oriented" service core, to motivate customers' innovative dining experience in a variety space.

Pre-analysis and service system design: Through the design tools , such as user interviews, persona, stakeholder analysis, story board, to get the experience map and find the design touch points. Then put these touch points into the space to make a conversion of service system to the space design. Afterwards, the space design: The buildings in dining space will be reconstructed. And through the service implanted into the space, the dining area can be divided into three parts, named in different themes, to let people experience different creative dining experience.

Keywords: Catering Service System Design, Environmental Experience, Space Design,

ASTRATTOLa fattoria di Shengming si trova a Kunshan. Il progetto propone le trasformazioni della funzione, dello spazio e del servizio, ridefinendo un modello di lavorare fuori dall’ufficio. Questo progetto fornisce anche uno sistema di servizi di supporto. Il progetto della fattoria Shengming include la pianificazione generale, il design per business, il design per il sistema prodotto servizio, il design del concept, e il design per il touch point di servizi sotto la pianificazione generale. Pensando dalli generali ai particolari, lo scopo del progetto e’ “Scappare dalla citta’e godersi la vita”. Possiamo chiamare questa nuova esperienza di lavoro “off-site ricarica”. Dopo la ricerca e la progettazione, avevo dato un nome nuovo alla fattoria di Shengming, cioe’ “Yue Ye Zhuang”. Il progetto ha diviso tutta la fattoria in tre temi che sono il catering, l’alloggio e l’ufficio. Questa tesi si concentrera’ sul sistema dei servizi per il catering e sulla progettazione dello spazio.

Il catering tradizionale offre un’esperienza di “fast dining”. Il servizi dei camerieri e le posizioni fisse delle sedute hanno limitato la possibilita’di vari movimenti e conportamenti dei clienti. Yue Ye Zhuang e’un’uf-ficio immerso nella natura che si trova alla periferia della citta’. Il progetto vuole creare un nuovo stile di vita che lascia la possibilita’ di sfuggire dallo ritmo rapido della citta’, cosi’ si rilassa e si ricarica. Quindi, Yue Ye Zhuang offre un modello innovativo di self-service, cioe’ i clienti possono raccogliere e preparare loro cibo da soli nella fattoria. Mettendo i clienti al centro, il progetto ha l’intenzione di creare un’esepe-rienza basata sulla volonta’ di clienti, offriamo vari modi di consumazione del cibo e diversi l’ambienti.

Step 1 : analisi e progettazione del sistema di servizio : praparare il “customer journey map” con gli stru-menti del design, che sono intervista ai clienti, ritratti di persone, ananlisi su tutte le parti interessati e lo storyboard; trovare il touch point, trasformare il concept del sistema di servizio al design dello spazio. Step 2: Progettazione dello spazio: Riqualificazione dell’edificio esistente e costruzione degli spazi nuovi. Dividere tutto lo spazio in tre sezione seguendo tre temi con la strategia sviluppata in step 1. Creare diverse esperienze di catering ai temi distintivi.

Keywords: Catering, Esperienze creative ,Design del servizio , Design dello spazio , Orientato sulle persone

1. Background & Research

1.1 Background

Nowadays, in China, the problem of urban fast life is becoming more and more seri-ous. The problems, such as population expansion, destruction of the natural environ-ment, imbalance of ecological balance, overload of the city, aging, unemployment and other issues, have gradually affected the quality of life and work of the urban people. These people are eager to escape from the city life, while experience a new environ-ment to enjoy life and a rechargeable work, for a period of time.

From the design point of view, product service system design is the result of social production and consumption innovation and development. Product service system design can be understood as the result of the transformation of innovative strategies under the new situation and conditions, that is, we will change the original design and sales of "material products" to diverserty "product service system",in order to meet people's special needs and society sustainable development. Human life status and demands continues to change, all fields of society are quietly changing. The purpose of design is no longer a single pursuit of beauty or function, while a pursuit of the change in performance from the specific shape design to invisible design, tangible product design to virtual design, the material design and non-material design, the single traditional design to product service system design.

Practice and application of this project in Suzhou Kunshan farm, are through product service design combined with space design, to create a remote office village, which aims at “escape from city and enjoy life”.

Sheng Ming farm is located in Kunshan city of Zhejiang Province, on the west side of the Kuilei Lake, here is the birthplace of the historical Chuodun culture, which has a profound cultural accumulation. The south of Sheng Ming farm located the Kunshan Cultural Park, the west near the Yangcheng Lake and the Fairmont Hotel. On the south side is the Kunshan Real Estate Development Zone. The site is currently surrounded by a large area of farmland, and on the north and the east side located 2 regional characteristic village. Maanshan West Road is located at its main entrance, which has convenient transportation. Kunshan is in the golden period of roundly build-ing a well-off society and speeding up the socialist modernization drive. Thus, it is very important to set a correct orientation and system in the development of remote office

project.A good business development and operation mode plays a decisive role in the sustainable development of the whole Sheng Ming farm. Therefore, the overall plan-ning of Sheng Ming farm should be a correct system of planning and guidance, includ-ing the overall planning, business model design, product service system design, envi-ronmental desgin, and the service touch point design based on the space design. Through turning the macro to micro design ideas, to create a new vital experience in remote office , which aims at "escape from the city, enjoy life".Under the background of this project, there are three branches, the creative experi-ence and environmental redesign in the field of accommodation, catering and office system. This paper is mainly aimed at Kunshan Sheng Ming farm creative catering experience and environmental design.The traditional catering mode is a kind of fast food dining experience, waiter and fixed seat limit the possibility of customer behavior. YUEYE Village is a different office expe-rience space on the edge of city, which is close to nature. It is aimed at creating a relax living environment for urban white-collars to escape from the fast-paced city life. Therefore YUEYE Village 's creative catering mode is a ready-to-use self-catering mode, namely "people-oriented" service core, to motivate customers' innovative dining experience in a variety of dining environment and mode.

1.2 The research significance and purpose

The purpose of this project is to provide the creative office place and resort facilities in the beautiful countryside, for business customers, which creating a completely different "work + leisure” experience. The company will be provided " plug-in "creative working experience, which is specially good for the teambuilding, workshop, company annual meeting and so on.

The creative dining experience for the crowd is not only the office team, but also for single customers who want to go on holiday or just have relax. Thus, how to creat innovative catering experience and let people return to nature, that different from the fast-paced urban dining experience, is the goal of this project.Therefore, this project will be through the combination of service system design and space design, to provide a special dining experience for the farm customers, and to let them enjoy the food experience from picking, cooking to eating.

1.3 The research object and content

There are two subjects of this research: the office team and the individual. The teams’ demands of team building activities and catering in the YueYe Zhuang are different from the individuals, and also the purpose, what they get and the experience they take away are different. Therefore, the demands should be meet contrapuntally, in order to design the entire experience system and service blueprint. After the whole business model ideas, stakeholders and experience map are initially completed, put these maps into the space. And combined with those maps, start with the environment and space design.

1.4 The research goal, problems and application value

Under the premises of the increasingly urban high-frequency life problems, with the fast-paced urban consumption and the modeled catering experience, there are sever-al problems need to be solved urgently to improve the unique experience of farm catering:

At first, existing Urban Farm types of restaurants in the city have been emerging con-stantly, how to make the farm dining experience different from the city?

The second, about the service and experience, should not be confined to the interior space and furniture, but also people-oriented, to let diners create experience by them-selves.

Last but most important, investigate the office team and individual guests, to dig out there potential demand of customers, and see the trend of catering development.

2. Project Research

2.1 User Research

The main design target of this project is to provide a rechargeable office mode and dining experience for the city office team, as well as providing leisure for individual dining at the farm. Therefore ,during the user research, we should pay attention on the specific needs of users and grasp the specific application, to explore and extract the needs of different users.

This topic in the user research phase, mainly through observation, interview method. Through the interviews of typical users, to validate whether the vision is achieved. And also the insight of the subsequent design is obtained through interviews.

The purpose of user interviews is to verify the feasibility of the assumption, and to stimulate more ideas and help pinpoint the target audience.

We chose ten typical corporate users in Shanghai, they come from all walks of life, including: FMCG, design, real estate, finance, banking and so on. Through in-depth interviews and the investigation of the existing office space, we can understand the profound experience of users in different places, and thus acquire the key acquisition of guidance, planning and design.

Among them, in the dining section we gives six cards, namely "organic health", "brand price", "characteristic food", "dining environment", "food activities", "characteristic experience"". Respondents were sorting the six cards to get the sort of order they wanted to open for outdoor dining, and gave a series of explanations:

"We have people from all over the country, for foreigners, organic health may be more important, while for the Chinese characteristics, they pay more attention to delicacy. Other wise, for the teams, the most important thing is dining environment, of course, to feel the country style in the countryside"

——Miss Shen"Food should be healthy and organic, because food safety is most important, espe-cially when you are out of work, while specialty food is more important when you go traveling."

——Lina

The purpose of user interviews is to verify the feasibility of the assumption, and to stimulate more ideas and help pinpoint the target audience.

"Prefer to feature hotels, the traditional Hotel is available anywhere, so I prefer the special features."——Mrs.YU "DIY food by can improve the team building, it is fun and can not be experienced in the city restaurant."—— Eric

Finally, summed up:For the team dining out, the most important thing is the dining environment, to experi-ence the different atmosphere from the city, the second is health and oganic food, to improve the city eating habits, and try different delicacy food. When the team is dining together, the atmosphere of the building is particularly important, a harmonious atmo-sphere will bring a sense of comfort, andt also produce more effective communication, so that everyone has a sense of integration into the team. (see Figure 1)

Brand & Price

SpecialFood

FoodActivities

Dining Environment

SpecialExperience

Organic & Health

Figure 1: Rose chart

2.2 Case Study

(1) The urban harvest: G+ RestaurantThe target of G+ Restaurant is “the instant picking and eating experience”. Most restaurants adopt international advanced planting technology, and become the first restaurant in China that planting a variety of mushrooms, vegetables indoor , and vari-ous spices creative restaurants, really provide "zero kilometer transportation", does not contain any chemical agent for fresh ingredients, and by Michelin star chef palm spoon, provide the experience carefully for each delicacy hitherto unknown one came to dinner guests. Take a nap in a very small restaurant, and enjoy more than just food, but a new concept of healthy living. (see Figure 2)

(2) Naked Stables:Following the popularity of naked Home, a small boutique retreat, naked was looking to satiate the growing demand for a city getaway. In the rolling hills at the foot of Moganshan was an anonymous green valley, full of potential, now known as naked Stables. Naked Stables is naked’s inaugural resort and the first in China to achieve LEED Plati-num certification. Luxury accommodation comes in the form of 121 rooms – Tree Top Villas or Earth Huts – spread along a secluded valley. True to its name, an authentic horse stable is paramount to the resort, and provides direct interaction with horses. Lounge in a private jacuzzi, explore tea picking and relax by the infinity pool; eat in one of three unique restaurants; and get pampered at naked Leaf Spa. naked Stables offers an unprecedented, exclusive, pure and private experience in nature.The Farmhouse offers casual all-day dining – simple, fresh and wholesome. It is a focal point at naked Stables, situated above The Big Lawn and next to The Stables. Naked Bite is casual, pool-side dining. The menu features a blend of Asian and West-ern favourites from all over the world. Don’t restrict yourself to a table in the restau-rant; a meal can be set up just about anywhere in the resort. For refreshments, there’s a bar serving beer, wine and seasonal cocktails. With only 9 indoor dining tables and 5 outdoor tables, kikaboni offers the fresh concept of ‘private dining in nature’. Featur-ing European-style cuisine with local flavours, the seasonal menu features high quali-ty imported and locally sourced ingredients, with some produce sourced from our very own naked Farm.(see Figure 3,4 )

Figure 2: G+ Restaurant

Figure 3: Naked Stables

Figure 4 Naked Stables

(3) Seto inland sea art programmeSeto International Art Festival is a long-term art show held by the 12 islands in the Seto inland sea and Takamatsu, Uno, Which is held once every three years, each time across the spring, summer and autumn three season. It is the artistic crystallization of modern art writers, architects, and residents living in the three areas. In order to preserve the local traditional folk culture and some art, the activities in the local folk custom, literature and art, ritual, activities and notes from a blend of modern art, archi-tecture and performance and other factors, showing the Seto inland sea where the charm to the world.

2.3 Summary of Research

The traditional dining mode is a fast food eating mode, and the waiters and fixed seats restrict the possibility of customer behavior. Yue Village is a remote office space close to nature and on the edge of the city. It aims to create a natural life style for urban white-collar workers to escape from the city. Therefore, the creative catering model of Yue Zhuang is a self-service model of instant food, the "people-oriented" service core, in a variety of dining environment and patterns to stimulate the custom-er's free and independent dining experience. (see Figure 5)

Core

Natural environment

Diverse dining mode

Creative food activities

Organic Healthy food

Figure 5： 4 Key Points

3. Catering Service Design

CITY

FARM

CITYFARM

3.1 Concept Design

After the initial stage of investigation and analysis, the overall positioning of Yueye Village restaurant system has been made. That is, "natural eating environment", "independent dining patterns", "instant food experience" and "healthy organic fresh ingredients". Around the four core is designed, and the traditional food and farm food are analyzed and compared, the traditional dining mode is often fast-paced fixed dining experience, fixed seat and the mode of the frame space is often limited to live the eating behavior of customers, so the experience is people-oriented in Yueye Village waiter, no farm, no fixed seating. Let the customer in various dining environ-ment and mode arouse the independent and diverse dining experience, but also is a kind of instant eating independent catering mode. (see Figure 6)

Figure 6： Pie Chart

Dining system is divided into four parts to consider: function space, restaurant brand, customer behavior, dining purposes. (see Figure 2)

Functional space: the traditional dining space includes dining area waiting, reception, dining area, food preparation area, cooking area, activity area, and in the combination of flexibility and village space can be stronger, which is around the instant delicacy experience space and planting into the open kitchen, and add the selling area to allow customers to buy fresh agricultural products.

Restaurant brands: there are many factors affecting the restaurant brand, price, food, space, experience, channels, add the farm restaurant in the original factors are differ-ent from the traditional food and beverage brand image, picking in cooperation with the company to establish long-term cooperative relations, through the cultivation of autonomy, enhance the brand image and cultural propaganda.

Customer behavior: customerS’ behavior of traditional dining room have to eat, chat, etc., meal, meal and waiting with the waiter handover, Wyatt in industry village, cus-tomer behavior can be more rich, more than just a restaurant dining place is relaxing, fun, and even cooking experience of agricultural independent work exchange brain-storming place.

Objective: eating the most superficial purpose is to satiety, then and friends to negoti-ate or rest, so the dining experience in Yueye Village total is to enhance team cohe-sion and enjoy a unique experience and taste of dishes and atmosphere.

3.2 Design Method

By positioning the core value of the whole Yueye Village, the core value to the overall oriented design, through the investigation and analysis of the user and the opportuni-ties and challenges, the formation of the design concept in Yueye Village under the core concept, the concept under the guidance of the stakeholder analysis and re organization analysis and then design related experience accommodation system, combined with the actual situation of the base, and ultimately derived space require-ments and set on the space requirements and set the strategy by design method. (see Figure 3)

3.3 Analysis of Stakeholders

Stakeholders are divided into two parts, which can be summarized as the two cate-gories of customer and service personnel. The system of catering system, including farmers, Yueye Village owned restaurant management, restaurant management, personnel outsourcing, planting farmers, management team, brand cooperation, APP settled, managers and customers. These are the service personnel on the subdivi-sion, in this category, service staff and customer needs directly linked to the consump-tion of the service, whether the traditional stakeholder to adapt to the new pattern? How do you add new stakeholders to create new interactions and experiences?. The analysis of direct demand linked to traditional stakeholder in favor of the service provider and the customer's interests, stakeholders under the new mode, forming a new pattern of stakeholders, the stakeholders in this mode, service personnel not directly and customer contact, all services the book received and implementation done by the app service terminal, participate in more autonomous networks in indus-try service system of Yueye Village customer team in the new energy related interest in the experience, Yueye Village brings custom services, but also increase the more interaction between the team, let the team and between the team in the service can not only increase the internal cohesion, but also to enhance mutual understanding and mutual exchanges, catering and traditional catering to body oriented Experience a different, instant, farm dining experience. (see Figures 7,8)

Cooperation,share experience

Offer agricultural products

Offer agricultural products

合作种植以及加工 供游客观赏

Local Farmer

Local Farmer

Restaurant Manager

Restaurant Manager

Co�ee Bar Manager

Co�ee Bar Manager

Design Harvest

Design Harvest

Dietary Arranger

Dietary Arranger

APP Server

APP Server

Clients

Clients

Greenhouse planter

Greenhouse planter

offer Vegetables, Fruits and livestocks.

Ecological Planting

提供餐饮食材售卖特产售卖

下午茶，点心

连接城乡资源，发展生态农业种植

安 排 入 驻 团队 农 场 办 公期 间 的 不 同餐 饮 ， 提 供优质服务

服务定制，发布就餐、团购等信息，手机交易支付及评价推广

体验昆山农场的惬意环境及当地美食

Cooperation,share experience

合作种植以及加工,品牌宣传

种植信息录入 供游客种植、采摘

购买食材 购买食材 合作销售，品牌推广 提供不同菜色、食谱 菜单、广告、团购信息等植入

供游客休息，就餐，购买新鲜食材和特产

购买食材 购买食材 合作销售，品牌推广 菜单、广告、团购信息等植入

供游客休息，聊天，点心餐饮

农业合作，种植技术交流

农业合作，种植技术交流

提供农副产品，大米、果酱等

提供农副产品，大米、果酱等

广告、团购信息等植入 提供不同于传统的带有设计创意的农副产品

发布就餐信息 提供不同的美食、活动以及就餐环境

订购食材，支付宝结款 订购食材，支付宝结款 提供菜单，团购，打折等信息，可评价服务，支付宝买单

提供菜单，团购，打折等信息，可评价服务，支付宝买单

品牌推广，活动宣传 就餐安排及活动通知 提供定制，交易，提醒，评价等服务

参观 体验农场种植及采摘，参观

就餐，购买食材、特产 喝下午茶，品点心，小憩

了解城乡种植产业，对农业种植有新的认识，推广农业创新

体验不同的当地美食和就餐环境

获取悦业莊的各类服务信息，定制及交易

Stakeholders

Stakeholders Rethink: Analysis of Yueye’s StakeholdersFigure 7： Stakeholders Rethink

Stakeholders Rethink: Analysis of Yueye’s Stakeholders

当地农民 手机应用

团队讨论：想吃什么？会做什么？

与活动策划者一起讨论，综合意见

给团队下发任务，与团队交流

为团队需求提供指导，带领团队参观种植区

交流与安排时间和具体细节的要求

策划活动，组织活动的开展

根据季节和现有的成熟蔬果给予建议菜式

打理种植园，科技与生态种植

种植蔬果，提供新鲜食材给餐厅

带领团队采摘各类成熟蔬果 给团队提供美食烹饪意见与指导

获取活动通知，评论与交流

发布活动消息与活动流程

发布种植园蔬果信息与介绍

发布菜单以及健康美食信息

和营养师预定活动时间 和农民预定活动时间

相互合作，打理种植园，提供技术支持

提供新鲜食材，与餐厅合作

提供指导，获取需要食材 交流与安排时间和具体细节的要求

相互合作，打理种植园，提供劳动支持

提供新鲜食材，与餐厅合作

提供烹饪指导，传教健康饮食的知识

交流与安排时间和具体细节的要求

告知餐厅所需要的食材 告知餐厅所需要的食材

通知提醒活动安排 提供可进行的活动参考 记录种植信息，以及餐厅和顾客需求的通知

提醒餐厅和顾客需求的通知 菜式需求的通知

为餐厅烹饪美食

系统更新，发布活动与相关信息，提供在线咨询

和厨师预定活动时间

团队

团队

Stakeholders 种植园营养师

种植园营养师

当地农民

专业厨师

专业厨师

APP Server

活动策划者

活动策划者

Figure 8： Stakeholders Rethink

Figure 9： Experience Map

3.4 Experience Map On the basis of stakeholders, through the experience of planning the establishment of Yue Zhuang industry experience in the map, the map for the first experience of catering system whole catering area of Yueye Village are planning, customer reservation from the beginning to the end to leave the service process to do a detailed planning, start by customer Yueye Village industry official website to view and make an appointment to Yueye Village catering, through the mobile phone APP mobile phone reservation, and can be ordered in advance. The visitors can through the APP account to find the dining area and choose a seat at the table. Yueye Village can also be based on the number of customer groups, arrangements for the use of Yueye Village restaurant area. The orga-nizers and village managers plan and released to the mobile phone APP, team APP obtained by dining information and delicacy series activities. (see Figure 9)

The farm face to different customers. The single and the teams. And this picture show the whole dining process from beginning to after.And this map show the details of how the food activities will be hold. Such as the Cooking activities, at first, make a menu, and choose the food materials you need, then allocat the mission to the team members, to pick the food materials, clean them and cook them.There is also need someone to arrange the table ready for the dishes. At last, enjoy the team cooking dishes. There are also some cooking competition and barbecue activities. (see Figure 10)

Through these experience map of different activities. I got many design touch points.Then I put the points into the space,to make it has good connection with the service system .(see Figure 11)

Figure 11： Experience Touch point

!

Farm Experience

CUSTOMERS WHY DINING PROCESS 就餐过程

下载悦业莊的手机应用并注册

选择餐饮服务 选择就餐环境与活动

查看菜单直接点餐并支付定金

选择您的座位与时间点

通过手机订单进入餐厅并找到座位，直接享用预定美食

悦业莊

品尝健康食物，体验农场生活

日常餐饮

餐厅：自助餐 与不同的团队一起吃饭

团队独自享用（20人以内小团队）独立空间：自助餐

宴会与合作伙伴费尔

蒙酒店合作坐悦业莊巴士往

返费尔蒙

酒会 团队策划

食材采摘

烹饪

分享与品尝

DIY美食

美食竞赛

特别餐饮(提升团队凝聚力,体

现公司文化)

餐厅筹备

悦业莊

悦业莊

评论并分享

支付宝买单

用手机应用扫描产品

购买新鲜农副产品拍照

参观农场饭后小憩

推荐给朋友

下载注册

拍照

分享

公司网站活动小结发布 推广到子公司

和相关公司

官网活动定制web

长期合作伙伴

享受美食

享受Party

AFTER DINING FARM EXPERIENCE

悦业莊

SINGLE

TEAM

Figure 10： Experience map of farm activities

COOKINGCOMPETETION

DIY FOOD

食材采摘

食材采摘

辅材购买

洗菜切菜

分享与品尝烹饪

制定菜单

制定任务

挑选美食

寻找就餐处 享用美食

灵感启发相互交流

采摘辅料

餐后小憩

收拾用餐处

分组公布美食大赛主题

讨论，设计菜式APP抽签

A

BC

选材

任务分配 餐桌布置与备餐

烹饪

评比

FOOD ACTIVITIES TOUCH POINTS

BUFFET

LUNCH

DINNER

归还餐具

空间设计

餐厅 景观种植开放厨房

平面设计

web

悦业莊

APP应用设计

管道种植 鱼菜共生 景观种植

网页设计 指示系统

悦业莊

农业种植

种植大棚

林间酒会 室内花园 包间

自助食堂

4. Catering Environmental Design

Farm area: 28258.06 ㎡Remaining Buildings: 2417.73 ㎡New Buildings: 3531.34 ㎡Water: 2008.07 ㎡Square & road: 1545.30 ㎡

The dining area is the green part, at the entrance of this farm,

4.1 Environmental Design

In the stage of overall spatial structure design, the data obtained from the preliminary investigation of this subject has played an important role.First of all, in the original building on the basis of a reasonable transformation and construction, reconstruction of the original unreasonable part of the building, adding some of the building to meet the space needs of accommodation.The second entrance recreational area of new buildings has added the Yue Zhuang industry vitality, is the core part of Yue Zhuang industry, is not only the image of the farm is also a manifestation of the crowd, individual and team activities of people dining places.Third, the transformation into the water and open space, through the water and the introduction of different waters function design, the water system of the whole industry to form a Yue Zhuang cycle, not only as a landscape, providing more irrigation and aquaculture to meet the needs of subsistence farm. The introduction of new ecosys-tems and experience contact points, better meet the needs of people experience.Fourth, plants and agricultural interest experience implantation, have different func-tions in different regions of the dining block planting technology: ecological planting, greenhouse planting and landscape planting field, which produced instant dining experience and healthy organic farm delicacy.At first,I extend the water space , which is surrounding this farm, and also build a water recycle system, the water can be used as landscaping,irrigation and plant fish.Second,put the green natural things, grassland、trees、roof greening、small island.Third, the important agriculture part , include cropland、green house、technological Cultivation.At last, these buildings are divided into 3 parts, for different food experience. Called Planting &Tasting，picking and cooking,playing and buffet seperately.

(space design process is shown in Figure 12)

WATER9% Pound+14% Landscape+ 5% Irrigation= 28% Water Area

NATURE17% GROVE+15% GRASS= 32% GREEN Area

AGRICULTURE8% Landscape plant+15% FARM= 23% Agriculture Area

DINING AREA10% TEAM +7% SINGLE= 17% Dining Area

And these buildings are divided into 3 parts, for different food experience. Called Planting &Tasting，picking and cooking,playing and buffet seperately.

5.1 Planting & Tasting

The core design of the “Planting Taste” area is “planting technology of ecological agriculture, organic and healthy farm taste ", there are 40% planting area of the restaurant are with science and technology. As the core area of Yueye Village, it not only the dining area but also the image of the farm, planting technology is a huge improvement from the traditional farm. It is similar to the Urban Farm. But it is a formation of special Farm Urban. The planting techniques can be listed:(1) The steel structure of the tree house: two kinds of function of steel structure is a tree house, to create a huge umbrella shade space, a purpose is to use the base construction of cement spraying room, as the management of the real work of labo-ratories etc.. The indoor lighting factory plant nursery, from outside the weather, can ensure the production of seedlings.(2) The aquaponics column cultivation area: aquaponics is one of the main agricultural cultivation mode, the fish breeding and soilless cultivation of organic combination, and ultimately one plus one is greater than two of the cooperative farming effect, also is the fish without changing water, no fertilization, and the vege-tables produced. Is it really organic pesticide free vegetables. By using center pool water aquaculture farming, planting space layout part adopts column type, in order to improve the land utilization rate and to make more space for sightseeing, conve-nient management and picking, ventilation and light are improved. The column is arranged above the base wave irrigation pipe communicated with the return pipe, construct a cycle, i.e. aquaculture water is above irrigation, after the recovery of water pumped back to the center, so I have to return to build a water pool in the area.(3) Piping: using PVC tube as carrier of hydroponic liquid circulation and planting nutrition, make vegetable plants grown in nutrient solution flow in this way with other pipeline easily, can change due to space and flexible production, whether it is family use of horticultural production or small area and scope are practical. In addition the pipeline is also suitable for three-dimensional design of hydroponic cultivation system, can, a higher rate of using the design space and save the land under the urban environment and does not affect the appearance, it will become one of the important mode of urban agriculture in the future.

(4) Column aeroponics: let the forest like vegetables, to achieve the best utiliza-tion effect of the space, the unit area of photosynthetic biomass increased several times, an important agricultural planting mode is the future space strategy, it uses frame modeling, three-dimensional model of each surface with aeroponics vertical planting board buckled on the cylinder and built of course, the construction of the garden is also suitable for small family balcony space.In addition to the planting area, 40% as the dining area, mainly to provide meals and afternoon tea, for individual and team meals which have different dining system. There are also 10% of the artificial wetlands as a landscape, while cleaning the dining area of kitchen waste water, and discharged to fish ponds for farming. In addition, there are 10% of the construction of gray space as the joy of the sale of agricultural products and holding a regular agricultural creative market.

5.1 Planting & Tasting

The core design of the “Planting Taste” area is “planting technology of ecological agriculture, organic and healthy farm taste ", there are 40% planting area of the restaurant are with science and technology. As the core area of Yueye Village, it not only the dining area but also the image of the farm, planting technology is a huge improvement from the traditional farm. It is similar to the Urban Farm. But it is a formation of special Farm Urban. The planting techniques can be listed:(1) The steel structure of the tree house: two kinds of function of steel structure is a tree house, to create a huge umbrella shade space, a purpose is to use the base construction of cement spraying room, as the management of the real work of labo-ratories etc.. The indoor lighting factory plant nursery, from outside the weather, can ensure the production of seedlings.(2) The aquaponics column cultivation area: aquaponics is one of the main agricultural cultivation mode, the fish breeding and soilless cultivation of organic combination, and ultimately one plus one is greater than two of the cooperative farming effect, also is the fish without changing water, no fertilization, and the vege-tables produced. Is it really organic pesticide free vegetables. By using center pool water aquaculture farming, planting space layout part adopts column type, in order to improve the land utilization rate and to make more space for sightseeing, conve-nient management and picking, ventilation and light are improved. The column is arranged above the base wave irrigation pipe communicated with the return pipe, construct a cycle, i.e. aquaculture water is above irrigation, after the recovery of water pumped back to the center, so I have to return to build a water pool in the area.(3) Piping: using PVC tube as carrier of hydroponic liquid circulation and planting nutrition, make vegetable plants grown in nutrient solution flow in this way with other pipeline easily, can change due to space and flexible production, whether it is family use of horticultural production or small area and scope are practical. In addition the pipeline is also suitable for three-dimensional design of hydroponic cultivation system, can, a higher rate of using the design space and save the land under the urban environment and does not affect the appearance, it will become one of the important mode of urban agriculture in the future.

This area,are a Circular building and walkway surrounding the fish pound, you can see there are some white icons which is the service system, which means different activities that can be happened here.You see the stairs, you can walk here, sit here ,enjoy the nice view of the pound and the big green house.

SECTION

The technological planting green house and restaurant, which is divided into two parts,the part face the pound with huge Circular glass curtain wall is technological planting part. Another part is the restaurant, Customers can dine here,and can ask the waiter to pick the fresh food materials if they like the dishes, and they can bring them back to home. And there are may also some agricultural products market to sale the farm food. And evenmore, you can see the stair-step water system

Actually the fish pound is also a water purification system , the dirty water produced by the restaurant can be drained into the pound, and through 5 different level purifica-tion process, it will be cleaned and do some fish farming.

7.2.2 Picking and Cooking

I add several greenhouses between these two original buildings and also make a connection. The old buildings are rebuilt as seveal single rooms, which can hold team cooking activities. The customers can pick and cook food by themselves, The core design of the “Picking and Cooking” area is " the instant picking and eating experience with the feeling of drifting on the water “, the dining area mainly catering and delicacy activities, 70% dining areas, for the individual to provide room reservations, dining rooms and greenhouses, providing an open kitchen for the team. The remaining 30% are planted in greenhouses to allow cus-tomers to experience the instant food environment.

Transformation part: the feeding area is made up of two old build-ings. There are a lot of trees between the original building, building the fuzzy relation, functional low, the transformation will amount to intermediate mixed forest planting area, two old building axis rela-tive to the north and South gable, retain the original, delete things to the wall, each of the rooms and planting zone formed a long corridor, South rooms can be moved to the water. Enjoy the unique experience of water on the dining rooms of different, can feel the scenery of different planting zone, north of the big pack as an open kitchen and delicacy activity area.

This area is also inserted with service system . You can see some creative experi-ence, like the glass boxes, which can be moved on the river, and the nice greenhouse ,you can pick fruits and vegetables here.and enjoy outdoor barbecue.

SECTION

Through greenhouse to connect two original singlestorey buildings, to make this area be a whole.

BEFORE

AFTER

It’s the renderings of the single glass dining room. Customers can eat here and enjoy the view of the pond.

The rendering of the green-house show the customers enjoying the fun of picking and planting.

7.2.3 PLAYING & BUFFET

The core design of the “Fun Food” area is " diverse independent dining mode, and relaxed dining environment”, the dining area mainly in the workshop, workshop, 40% of the work area, the loca-tion near the office area, only settled for the office team open, can be workshop and brainstorming, outdoor recreation area 30%, can rest, chat and picnics, and provide snacks, namely self catering, including buffet breakfast, snacks, tea, coffee, stimulate customers dining independent creative dining experience.

This part is more like a huge Buffet canteen. there are many dishes offered to custom-ers. the difference is that they can choose any kind of space to eat.on the seat or on the roof, inside or outside .stand or sit,near the river or under a shelter. there are no limit of customers behavior.

C-C SECTION

There are also some render-ings. Customers can eat here, discuss here,have a workshop here,or just lay on the grass, read book and have some snacks.

its the front of the building, there are a large cropland before it with many moving shelters. customers can ding-ing or workshop here , to enjoy the natural environment.

SUMMARIZE

That's all of the subject. Personally, the final result is more satisfactory, basically reached the initial design expectations. In the process of learning in the University, the graduation design is an important link in our society, is the actual project planning and construction of an excellent presentation. This is our graduation from university graduates into the future an important step in work. From the initial topic to the investiga-tion and analysis, drawing the title until the completion of the design. In the meantime, to find information, the teacher guid-ance, communication with students, and repeatedly revised drawings, each process is a test of their own ability and enrichment. It is very important to read as much literature as possible during the graduation design. On the one hand, we should prepare for the graduation project, on the other hand, we should learn the method of graduation design. A good design is very helpful in illuminating our thinking, mastering the design specifications, processes and specific operations.

Candidate: Zhang ZhaoInterior Design, Double Degree Exchange Student ProgramSchool of Design, Politecnico di MilanoCollege of Design & Innovation, Tongji University