1、此文档是毕业设计外文翻译成品（ 含英文原文+中文翻译） ，无需调整复杂的格 式！下载之后直接可用，方便快捷！本文价格不贵,也就几十块钱！一辈子也就 一次的事！ 外文标题：Professional conceptions of creativity in restaurant space planning 外文作者：Jeou-Shyan Horng, Chih-Hsing Liu, Sheng-Fang Choub, Chang-Yen Tsai 文献出处: International Journal of Hospitality Management 34 (2018) 73 80 (如觉得年
2、份太老，可改为近 2 年，毕竟很多毕业生都这样做) 英文 6187 单词，41586 字符(字符就是印刷符)，中文 9958 汉字。 （如果字数多 了，可自行删减，大多数学校都是要求选取外文的一部分内容进行翻译的。 ） Professional conceptions of creativity in restaurant space planning Abstract：Creativity is a critical attribute in modern restaurant space planning that is widely recognized by experts and r
3、estaurant owners. In this paper, we investigate ideas on restaurant space planning that were gathered from interviews with space designers, scholars and restaurant owners in Taiwan. Using a phenomeno-graphic approach, we identified two main dimensions of restaurant space planning: creativity and env
4、ironmental friendliness. We also found that creativity and green dimension are complementary and that they deeply affect the performance of a restaurant. We discuss the characteristics of these different perspectives on creativity and environmental friendliness dimensions and the theoretical and empirical implications of our findings. Keywords:Creativity；Restaurant space planning； Environment friendly 1.Introduction The hospitality industry, which is subject to globalization, localization
