Three principles of lighting design

1. Sub-regional lighting

In the lighting design of a restaurant, it is necessary to choose appropriate illumination and brightness according to different regional spaces, so that people, food, tableware and other desktop furnishings can be best presented, and at the same time, sufficient lighting should be provided for the activity area and the whole space beside the table. For example, the lighting design of the dining hall requires uniform brightness distribution to avoid glare.

2 Reasonable purchase of lamps

There are various types of lamps, and the lighting effects created by different lamps are also very different. In the dining space, in order to avoid dull single lighting, we usually choose different lamps such as spotlights, table lamps, chandeliers and reflective lamp troughs to create different sense of space. For example, we can use a chandelier at the top of the dining space to improve its overall illumination.

3 Teaching students in accordance with their aptitude and adapting to local conditions

Different decoration materials need different lighting to "echo" them. Different materials have different transparency, reflectivity, refractive index and luminosity. The color of the light will also affect the color presentation of the object. For example, the original red wall will appear orange under the irradiation of yellow light. In addition, directional lighting can show the luster and texture of materials and produce rich and interesting halo and texture changes on walls or objects.