monomode.
經歷疫情的起伏進而觀察到公共飲食區域存在的必要性以及衛生疑慮，在後疫情的環境下，我們希望提供給消費者一個新的公共飲食環境選擇。藉由整合防疫及公共飲食區域的訴求，重新規劃飲食家具在公共空間的樣貌以及使用流程，賦予公共飲食家具符合後疫情時代的功能及特徵，降低公共飲食的飛沫傳播，提升衛生安全，從家具設計的角度出發，給消費者安心的公共飲食環境。
Through the ups and downs of the epidemic, we have observed the necessity of public eating areas and health concerns. In the post-epidemic environment, we hope to provide consumers with a new choice of public eating environment.
Background
COVID-19 has become a trend of global spread. The food and epidemic prevention regulations across the country are constantly changing, and the epidemic prevention of eating out is relatively more important.
COVID-19已成為全球傳播的趨勢。
流行性病毒。全國各地的飲食防疫規定不斷變化，外出用餐的防疫相對而言更加重要性。
Environmental Issues During the Epidemic
1.The random placement of partitions caused confusion and lack of space in the seats.
隔板受到使用者隨意擺放及更動，形成座位的混亂以及空間的不足。
2.Partitions affect the flow of air through the space and instead accumulate viruses.
2.Partitions affect the flow of air through the space and instead accumulate viruses.
隔板影響空間中的空氣流通反而累積病毒。
3.The user cannot tell if the seat has been cleaned.
3.The user cannot tell if the seat has been cleaned.
使用者無法辨識座位是否已經清潔過。
4.Partitions increased difficulty of cleaning.
4.Partitions increased difficulty of cleaning.
防疫隔板使桌面清潔難度提升。
Environment Demand
1.The number of people required for each unit is different.
每個單位不同的人數需求。
2.Good space configuration for table and chair.
良好的桌椅空間配置。
Integrate the relationship between partitions and furniture.
我們期望能夠整合隔板與公共飲食家具之間的關聯性。
Module
Modularized to meet the seating requirements of the public dining environment, one person, two, three, four people space, etc.
透過模組化的方式滿足公共環境所需不同的人數桌型。
Mock-up Test
Institutional Design
we designed the partition rises and falls of institution.
1:1 Scale Prototype
Thanks for watching!
Taipei, Taiwan
Taiwan Tech Department of Design
May. 2022
Furniture Design
Graduation Project
Design by YOU-HOW WU / PIN-YI LEE
YOU-HOW WU / jaugar12388@gmail.com
PIN-YI LEE / paxtonlee09@gmail.com
