[雙語翻譯]--室內(nèi)設計外文翻譯--室內(nèi)色彩、燈光和裝飾對與社交就餐有關的感知交際、情緒及行為的影響（原文）

1、 Procedia - Social and Behavioral Sciences 38 ( 2012 ) 362 – 372 1877-0428 © 2012 Published by Elsevier B.V. Selection and/or peer-review under responsibility of Centre for Environment-Behaviour Studies(cE-Bs

2、), Faculty of Architecture, Planning perceived sociability;emotion; social dining behavior * Corresponding author. Tel.: +62-22-2534126; fax: +62-22-2501214. E-mail address: pwardono@yahoo.com Available online at www.

3、sciencedirect.com© 2012 Published by Elsevier B.V. Selection and/or peer-review under responsibility of Centre for Environment- Behaviour Studies(cE-Bs), Faculty of Architecture, Planning & Surveying, Universit

4、i Teknologi MARA, Malaysia Open access under CC BY-NC-ND license.Open access under CC BY-NC-ND license.364 Prabu Wardono et al. / Procedia - Social and Behavioral Sciences 38 ( 2012 ) 362 – 372 2. Literature Rev

5、iew Sociability is part of five basic inborn personality attributes along with “ activity level, irritability or emotionality, soot ability and fearfulness” Goldsmith et. al (1987) said as Flanagan (1999) quotes, the h

6、uman complexity of which might be even more when people are incidentally placed with unexpected environmental influences. For example, environmental stress such as severe temperature, humidity, ventilation, vibration,

7、noise and glare may all become irritating for a couple to talk (Wheldall, 1975). In terms of how environmental settings support orientation of people when talking, Gifford and Gallagher (1985) theorize that beside per

8、son-based variables and social context, physical settings are important factors, which influence how people interact each other. They regulate how furniture should be arranged in order that conversation can work effect

9、ively. However, apart from how environment should practically support social interaction, people will also value whether an environment is appropriate or not for a particular motive depending on their perception and em

10、otional response that may occur before, during and after they experience it. There are studies, which explore the effects of restaurant environment on consumer behavior. For example, Lin (2004) found that servicescapes

11、 offer a subsequent impression to the customers before being served. Therefore this relationship overshadows their contact with service staff. However it seems that we cannot learn from this study how customers react c

12、ognitively or emotionally to servicescape, which is important to assure an effective design of servicescape. To answer this issue, Ryu and Jang (2007) using structural equation modeling analysis found that facility aes

13、thetics, involving visual cues like: furniture, color, lighting and décor, ambience (non visual cues) and employees influenced significantly on the level of customer pleasure, and particularly ambience and employe

14、es gave impact significantly to arousal. Liu and Jang (2009) using an extended model of Mehrabian and Russel model proved that all the environmental features of a restaurant, tangible or intangible one gave significan

15、t impact to those psychological responses of customer.. They concluded that it is vital to consider the effect of restaurant atmosphere to enhance customers’ perceived value to ensure their return patronage. However,

16、corelational studies between environment and customer behavior discussed above are not in the context of a particular dining motive, which is important to consider. In fact the success of satisfying customer is not onl

17、y determined by that relationship in isolation but also by other factors, factor of meal partner or other guests. The existence of a restaurant, café or any other form of eating-place is now a spatial representati

18、on of social formation where people, a couple of friends, relatives or lovers meet (Diane, 2005). Good company either as customer’s eating companion/s or other guests is considered the most important factor to predict

19、dining experience for the latter can become an important reference of how customers expect from the restaurant in terms of financial value, said Anderson and Mossberg (2004) as quoted by Azizi (2010). Oldenburg (1997)

20、gives a clue that people may tend to seek informal eating or drinking places as “neutral ground”, which allow everybody to come, be humble, and lead them to create a sense of belonging for the places making them feel f

21、ree and fun to talk about personal, community and world issues. On the contrary, there might be the case when places fail to welcome or attract people because they cannot meet those criteria. From the above reviews it

22、 is obvious that perception, emotion and behavior of customers as well as the presence of their eating companions are important socio-psychological factors that determine their eating experience satisfaction. But there