Three principles of lighting design: 1. Regional lighting? Lighting design in restaurant design requires appropriate illumination and brightness selection according to different regional spaces, so that people, food, tableware and other table furnishings can be best presented, and at the same time, the table

Provide adequate lighting for side activity areas and throughout the space.

For example: the lighting design of the restaurant hall requires uniform brightness distribution to avoid glare.

2 Reasonable purchase of lamps There are many 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 lighting fixtures such as spotlights, table lamps, chandeliers and reflective light troughs to create different senses of space.

For example, we can use chandeliers on the top of the dining space to increase its overall illumination.

3. Teach students in accordance with their aptitude and adapt to local conditions. Different decoration materials require different lights to "respond" to them.

Different materials have different transparency, reflectivity, refractive index, luminosity, etc.

The color of the light will also affect the color presentation of the object. For example, an originally red wall will appear orange under the illumination of yellow light.

In addition, directional lighting can express the luster and texture of materials, producing rich and interesting halos and texture changes on walls or objects.