隨著國人的生活素質提高，對於餐飲空間品質需求也愈來愈高，現今人們對於餐飲的價值觀不再只是為了滿足生理需求，反而更重視從餐飲空間中所得到的精神享受以及愉悅的心情，此種感官情緒不只是該餐廳的服務品質，還包含了餐飲的環境與氛圍，近幾十年來台灣陸陸續續出現所謂將用餐空間配置商品化的餐廳，想必已漸漸成為優質社會中的一種趨勢。本研究主要針對使用者行為來探討台灣非自助中式餐飲空間動線規劃，研究的執行步驟為以下三個主要階段，在第一階段為準備期，其主要工作為文獻資料收集及分析比對，希望為後期研究建立基本參考資料及範圍制度。第二步驟主要以實際現場基地調查及觀察使用者行為來分析台灣非自助中式餐飲空間動線配置之缺失。針對本研究的中式餐飲空間動線配置，提出最大效益的建議、規劃方向與原則。

With the improved life quality for the people, the demand for better dining space in good quality is constantly on the rise. Nowadays, people no longer consider eating and drinking as merely to satiate their physical needs. In fact, they have increasingly come to attach more importance to the joy and pleasure caused by the better dinning space in good quality. Such a sensuous emotion is not just a direct response to the quality of service provided by restaurant waiters or waitresses, but also a response to the environment and atmosphere ever generated. Over the past few decades, restaurants signifying their good dining space as a part of the effort in attracting guests have begun to emerge steadily in Taiwan. It is a reasonable assumption that such a trend of better dining space surely tailored to the taste of today’s society. In this study, we begin to explore how people plan their route to look for buffet of non-Chinese restaurant here by judging from their behaviors. In our study, we have conducted such an exploration under three major phases: first, the preparatory phase for collection, analysis and comparison of relevant literatures, which shall serve to establish a system of reference data as standards and draw a roadmap scope for future studies; second, on-site investigation at various restaurant and observation of diners’ behavior, which allows us to analyze the flaws in their planning route of going to non-Chinese restaurant buffet; third, the final portion of this paper, recommendations and findings for optimal space utilization, and for relevant planning on the buffet routes.