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Jitesh Thakur,Interior Design 2 year Diploma programme

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Interior Design Student Diploma 2nd Year and Bsc.-Interior Design From Dezyne E'cole College ,Ajmer

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Jitesh Thakur,Interior Design 2 year Diploma programme

  1. 1. Project Report On Restaurant Design Submitted To Dezyne E’ cole College Towards The Partial Fulfillment Of Interior Design NSQF Level 6 By Jitesh Thakur Dezyne E’ Cole College 106/10 Civil Lines, Ajmer www.dezyneecole.com 2015-2018
  2. 2. Dezyne E’cole College 106/10, Civil Lines Ajmer – 305001, Rajasthan This Project Report Of Mr. Jitesh Thakur Student Of 2nd Year Commercial Design Diploma NSQF Level 6 NSDC Has Been Checked And Has Been Graded As …………….. Thanking You Principal (Seal & Signature)
  3. 3. SYNOPSIS For the designing for Restaurant space I first considered the case study which has been provided to me and the location of the site selected. After site consideration I did SWOT analysis of the site and see how other people design restaurants near to the location of my site. After considering all the points I maid detail, door-window, furniture, flooring, circulation and water supply and drainage layout of Restaurant space. The 3D exterior and cut sections of the restaurant is also a major aspect which I have followed in my design along with the design of King and Queen truss roof. The style chosen by me is Chinoiserie style. For this I first made a look book. For the design I made material, mood, and furniture layout of my design and did the design of restaurant with elevations, 3D look, sliced look and the cut sections, specification sheets and the cut sheets of my design.
  4. 4. ACKNOWLEDGEMENT I am JITESH THAKUR student of Dezyne E’cole. I am extremely grateful to everyone who has contributed in the successful completion of this project. I am glad that Dezyne E’cole college assigned me Retail Design Project. It gives me immense pleasure to be associated with this project. The project is complete learning experience. I express my gratitude towards Dezyne E’cole college for their guidance and constant supervision and for providing me necessary information related to the retail industry and their design. First of all I would like to thank our principal Mrs. Vinita Mathur for her constant support and supervision. I like to thank Ms. Jyoti Phulwani and Ms. Divya Sharma for their motivation. I would like to thank my parents for to always inspires and motivates me to do good in life. THANK YOU
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  6. 6. COMMERCIAL DESIGN We interact with commercial interiors every day, stopping at a fats-food restaurant for a quick lunch or studying for a test at the library. We visit textile showroom to pick up samples for a project or join a friend at an athletic club to work out. All these facilities and many other represents the kinds of interior design profession commonly called commercial interior design. Designing commercial interior involves designing the interior of any facility that serves business purposes. Commercial interiors are also part of publicity owned facilities such as libraries, courthouses, government offices, and airport terminals; a commercial interior can be purely functional, such as the offices of a major corporation or a small travel agency. It may need to provide a comfortable background as in a healthcare facility. It can also be a place to learn. TYPES OF COMMERCIAL SPACES Under the study programme of Commercial Interior Design I have learned and worked on 3 Commercial Spaces i.e. Retail Space Design, Hospitality Space Design, and Office Space Design. There are many other commercial spaces like Hospitals, Medical Labs, Museums, Art Galleries, Set Design, etc. RETAIL DESIGN The purpose behind a good interior of retail is to create the image of store in the mind of customer. The motivation behind retail store is to provide service to the client and to generate business. While designing any retail store we need to consider the image of store in customers mind and on which market segment the store wants to focus more. We follow human anthropometrics and ergonomics in design of any retail outlet. 171
  7. 7. RESTAURANT DESIGN Restaurant is a place where people go to take service and to feel relax. The restaurant is divided into five categories Sit Down Restaurant, Take-Away Restaurant, Counter, Self-Service and Buffet. Restaurant interior has been designed for a purpose i.e. to satisfy client and to generate business. Good restaurant design not only creates interest but it also increases business. The motivation behind restaurant design is to satisfy client’s need. OFFICE DESIGN In office people usually sit to do work. As proper office design increases the working efficiency of the person working inside. In designing any office space we need to consider the human behaviour. Proper lighting and ventilation facility is a basic need of any office. In office interiors the colour always plays a vital role and along with this we also the high-speed interior connections needs to be considered while designing any office space. 2
  8. 8. TYPES OF RESTAURANT Restaurant referred only to place that provide tables where one sat down to eat the meal, typically served by the waiter. Following the rise of fast food and take-out restaurants, a retronym for the older ‘standard’ restaurant are created, sit-down restaurant. Most common sit down restaurant refers to a casual dining restaurant with table service, rather than a fast food restaurant or a dining, where one orders food at a counter, all restaurants can be categorized according a set of social parameters defined as polar opposites, high or low, cheap or dear, familiar or exotic, formal or informal, and so forth. There basic types of restaurants are - A LA-CARTE RESTAURANT It refers to the space where waiter serves the food and water. These are high class restaurant and also the design and food in these kind of restaurants are expensive. TAKE AWAY RESTAURANT These outlets are not normally referred to as restaurants. In these outlets we usually pick the food and carry it with us, we doesn’t sit down at the same place and eat. These type of outlets are cheap and the food here is commonly affordable. 3
  9. 9. SELF SERVICE Self service restaurants can be seen everywhere. In these types of outlets we have to take food from the counter by our own. There is no waiter facility is there and these outlets promoted immediate buying. BISTROS In France some restaurants are called “bistro” to indicate a level of casualness or trendiness, thought some “bistro” are quite formal in the kind of food they serve and clientele they attract. BRASSERIES Brasseries a term indicates hours of service. “brasseries” may serve food round the clock whereas “restaurants” usually only serve at set intervals during the day. 4
  10. 10. CASE STUDY A restaurant space needs to design for a market segment which is conforming to medium and upper level. You are supposed to keep into mind while designing the space that Ajmer is a tourist destination which has a lot of pilgrimage destination. The design should focus more on a comfortable area or dinning with proper parking facility for the guest and at the same time focusing on the back area of restaurant with a plan for main kitchen, satellite kitchen, staff entry, security, storage and receivables, cafeteria for the staff, locker room facility and administrative office along with the restaurant space in design. While designing the restaurant space the student needs to think particular concept after checking the nearby restaurants and then work upon the mood. The feel, the ambience and the space arrangement accordingly .The student have to focus clearly the materials complementing the mood and the theme selected and the detailed explanation of material, colour, texture, furnishing, companies to approach for procuring these materials need to be provided. The restaurant should have proper lighting and arrangement of chair and table in such a manner that it looks inviting. All these details need to be shown by a student through a rendered view of student and if possible create a video i.e. camera view of the restaurant to show the mood and the feel chosen for designing the restaurant. Elevations of all four walls with vertical elevation of the room with ceiling design needs to be submitted and any one table and chair design need to be shown in 3D view a cut section of the same. While designing the chair focus on the type of upholstery, print that you are using as per the mood you selected for the restaurant. 5
  11. 11. SITE CONSIDERATION Case study has been provided to design a restaurant space for a market segment which is confirming the upper and medium level. We need to clear in mind that Ajmer is a tourist destination. For this I had to pay attention to a major location which could be a better option for opening the restaurant. A site where I can have tourists, office goers college student all as my client. The space should be inviting for all class of people we have to keep into mind that the turnover of the restaurant has to be contacted and also avoid campers. The plot selected by me is located in Vaishali nagar. The surrounding areas of the land is branded retail stores like blackberry, Jockey, Reebok, etc., Vega mall and it is near the residential area: near the size of the plot is 160’ *130 it is near the main road. Satellite View of Plot Map of Plot 6
  12. 12. SWOT Analysis After the location of Restaurant was finalised keeping into mind the major footfall of customers who can come in for dining. The next important consideration is what type of restaurant should we design. Take away, A-La-Carte and Self-Service. For this I went out to do SWOT Analysis of the restaurant nearby the location chosen which is an under. The restaurant at nearby location of Ajmer where I visited were - 7 Mango Masala Rasoi Restaurant Olive Kitchen Havmor Ambrosia
  13. 13.  The first restaurant I visited was Mango Masala. This restaurant has emerge footfall of students crowd and is located at ground floor. The SWOT analysis of this restaurant is –  Strength – Located at centre of city  Weakness- No parking facility, congested interior space  Opportunity- To also focus on family so that chances of campers decrease  Threat- If the same kind of restaurants opens  The second restaurant was Rasoi restaurant situated also at the heart of Ajmer city. Has good family crowd.  Strength – Good image of the restaurant in peoples mind.  Weakness- Situated at upper most floor  Opportunity- It is already a Ajmer’s best selling restaurant  Threat- if the image of restaurant destroys  The third restaurant I visited was Olive Kitchen Restaurant. The restaurant has a great crowd of youngsters.  Strength – Near to the coaching centres and office area  Weakness- No parking facility. And stranger can not reach easily because of common lift facility.  Opportunity- can provide more comfort anf facility to the people  Threat- Its table arrangement is vary close and privacy is less.  The fourth restaurant was Havmor restaurant. The restaurant is situated in Vega mall Ajmer. Has good family crowd.  Strength – Good Image of restaurant  Weakness- Crowd only comes to take Dinner and Lunch  Opportunity- Can be the best selling restaurant if it focus on food for complete day.  Threat- at peak times the area becomes congested, no such proper facilities to deal with it.  The fifth restaurant I visited was Ambrosia restaurant. The restaurant has a great foot fall and also booked for parties and official meetings.  Strength – Good out sitting with a terrace garden. Overall interior is a center of attraction for the people.  Weakness- the way they wrote the name of restaurant.  Opportunity- it should focus more on parties and concerts because the area is big  Threat- no proper guidance has been given and the service is not good 7
  14. 14. After the site consideration has been done I need to pay attention to the type of restaurant spaces for opening a restaurant. Here we need to consider the consumer behaviour before design the space. People these days are attracted to contemporary interiors so we have to consider how our design should be welcoming for the customer. As a designer of Commercial Design spaces we need to focus on that why and how a customer will come to my restaurant. For this I conduct to a SWOT analysis. Before starting we need to first recall the customer behaviour and types of restaurants (mentioned above) and from all of them I chose A-La-Carte restaurant. As a restaurant should be inviting for tourists so A-La-Carte restaurant provides best facilities to the customer and also the customer feels relax into it. Market segment which we needs to focussed on always plays a vital role in any design. In the restaurant design I have focused all the segments; like space for youngsters to sit, Bar facility, Outer Sitting, etc. I have divided my restaurant into different spaces so that it can be easy for the person to reach and enjoy meals and reduce his/her tiredness. 8
  15. 15. SPACE PLANNING CONSIDERATION Before planning any space we first need to understand that any space divided into two parts i.e. exterior and interior. And there are two situations for designer first the structure part is already done and second have to make a structure. Both the elements play an important role in designing of any hospitality space. As better exterior always first create a image in customer’s mind and it can be the major source to attract customer. There should always be proper set-backs, landscaping and parking facility given so that the royalty of the space should come. SPACE REQUIREMENTS Adequacy of space will influence building and operating costs and efficiency. When space is too small, labor time and effort are likely to increase and the volume and quality of output decreases. When it is too large, building and maintenance costs are excessive. Decision pertaining to space allowance may be strongly affected by the limitations of investment funds and available space. Ample space is sometimes provided by means of low-cost materials and equipment of such inferior quality that they have short and unsatisfactory service life. In other instances, space is restricted to a point where it prohibits profitable volume or the best utilization of labor, space allowances in relation to investment should be balanced in terms of:  Acuteness of need for the specific operation  Proposed permanence of the facility  Essentials for operating efficiency  Desirable standards in terms of appearance, sanitation, and good quality of production and service  Immediate and future costs, depreciation, upkeep, and maintenance Facts peculiar to the particular establishment should be used as the basis for determining space needs. Requirements will vary for facilities of a given type and volume. Production and storage requirements will be affected by location; type of operation; clientele; frequency of deliveries of supplies. DINING AREA Space for dining area is usually based on the number of square feet per person seated times that number of person seated at one time. 9
  16. 16. DINING AREA Space for dining area is usually based on the number of square feet per person seated times that number of person seated at one time. SPACE REQUIREMENT The patron’s size and the type and quality of service should be considered. Small children may require only 8 square feet for a type of service in which an adult would need 12 square feet for comfort. A banquet seating allowance might be as little as 10 square feet per seat and that for a deluxe restaurant as much as 20 square feet. The dinner’s comfort should govern allowance. Crowding is distasteful to many people. It is likely to be tolerated more readily by youngsters than by adult. Both young and old enjoy having sufficient elbow room and enough space so that dishes of food and beverage are not crowded. Place setting for adults usually allow 24 inches and for children 18 to 20 inches. Small substations for silver, dishes, napery, beverages, ice, butter, and condiments may measure 20 to 24 inches square and 36 to 38 inches high. The size of central stations varies from that for a small enclosed room to that of a screened section measures 8 to 10 feet long by 27 to 30 inches wide by 6 to 7 feet high. Four trays 14 by 18 inches fit better on a table 30 inches by 48 inches than on a table 42 inches square. Small tables, such as 24 or 30 inches square, are economical for seating but are uncomfortable for large people. They are only suitable in crowded areas with fast turnover and light meals. The maximum area best served by one waitress is generally 16 feet of counter. This will give 8-10 seats. U-shaped counters make maximum use of space and reduce travel. Space in depth of 8’6’’ to 11’ will be required for every linear foot of counter. The best utilization of space can often be arrived at through the use of templates or seated models. Diagonal arrangement of square tables utilizes space better than square arrangement and yields a more trouble-free traffic lane. 10
  17. 17. The number of person to be seated at one time is the second point of information needed for calculation of the dining room size. The number of times a seat is occupied during a given period is commonly referred to as “turnover”. The turnover per hour, times the number of seats available, gives the total number of patrons who can be served in an hour. Although specific turnover may vary from 10 minutes to 2 hours, actual eating time is normally 10 to 15 min. for breakfast, 15 to 20 min. for lunch, and 30 to 40 minutes for dinner. The utilization of seating capacity tends to be greater for cafeterias than for table service. One cafeteria line can serve 4 to 8 patrons per min. depending on: • Speed of service • Elaborateness of food selection • Convenience of the layout • Type of patrons Flexibility in seating capacity is often desirable. People do not like to be crowded nor do they enjoy the lonely experience of being seated in a huge area occupied by only a few. Sparse patronage creates an impression of poor popularity. Separate rooms, folding doors, screens, or other attractive devices can be reduce size of an area during slack periods. Balconies, back rooms, or other less desirable space can often be used for overflow numbers that occasionally require service. 11
  18. 18. MEAL PRODUCTION AREAS A frequently used rule for allotting space for the kitchen is that it should be one-half the area of the dining room. Detailed study of space allocations leads to the conclusion that percentages in relation to the dining area “completely unrealistic and unreliable”. An analysis of specific needs is required. Many factors influence space requirements, such as: • Type of preparation and service • Amount of the total production done in the unit • Volume in terms of the number of meals served • Variety of foods offered in the menu • Elaborateness of preparation and service • Amount of individual service given, as in a hospital tray service • Seating and service plan, whether on one floor or many IMPACT ON SPACE Variety in menu selection and elaboration of foods tend to increase space needs in work areas and storage. Small amount of numerous items do not permit stacking and bulk packaging. The equipment provided will affect the space needs. Frequency of garbage collection will minimize the space needs, but increase collection cost. Structural features of the building may influence the utilization of space. The shape of the kitchen, location of ventilation and elevator shafts, support columns and partitions should be considered in relation to an efficient layout for work. The location of entrance and exit for a good flow of traffic, window placement, suitable space, and relationship of sections need consideration. Meal load Square ft./meal Variation in square ft. 100-200 5.00 500-1000 200-400 4.00 800-1600 400-800 3.50 1400-2800 800-1300 3.00 2400-3900 1300-2000 2.50 3250-5000 2000-3000 2.00 4000-6000 3000-5000 1.85 5500-9250 12
  19. 19. Flow diagram showing functional relationships 13
  20. 20. AREA SIZES After production policies have been establishes, work area may be blocked out in terms of the equipment needs and the number of workers required to do the work in a section. Linear space, depths, and heights for work centers should be controlled in terms of average human measurements. The linear measurement will vary in terms of the number of workers using it at one time. The width of the table may be 24-30 inches unless dishes or food containers are to rest at the back of the table. Tables 36 inches wide are preferable when the back of the area is used for such storage. Where two workers work opposite each other, a table 42 inches wide may be used. The minimum width for a lane between equipment where one person works alone is 36 inches, and 42 inches where more than one is employed. A satisfactory layout may claim less than 30% of the total space for equipment while work areas, traffic lanes, and space around equipment for easy operation and cleaning may require 70% or more. SERVING AREA Space allowance of service areas should be adapted to the needs of the specific facility. The menu, organization of work, and number served will influence size. The type of service also be influential in dictating space needs. In cafeteria the counter length should be regulated by the variety and volume. An estimate that may be used for allotting width is 14 feet. The average length of counters in college residence halls and hospitals is found to be 10 to 12 feet, while those in school lunchrooms average around 30 feet. For children 28 to 30 inches is desirable, with counters narrow enough for servers to reach over and assist a child. 14
  21. 21. RECEIVING AND STORAGE AREAS Space allocation for receiving and storage must be based on specific needs. The space requirement in square feet for food storage for 30 days has been calculated by some as approximately one half the total served or, if 1000 are served, 500 square feet may be used as a tentative figure for total food storage needs. COMMON STORAGE The volume of canned food needed to serve 100 persons three meals daily for one month is estimated at approx. 45 cases. The maximum stack height will be 8 or 9 cases or approx. 72”. A total 3 cubic feet stack is estimated to include floor space covered by a case of canned food, plus share of aisle space. One thousand cases piled 8 high in 125 stacks will require 375 square feet or a storage area approx. 20/20 feet. REFRIGERATED AND LOW-TEMPERATURE STORAGE There are many factors affecting space needs for refrigerated and low-temperature foods. Allocation in preliminary planning may be as follows: 20 to 30% for meat, 30 to 35% for fruits and vegetables, 20 to 25% for dairy products, 10 to 25% for frozen food, 5 to 10% for carryover foods. A requirement of 15 to 20 cubic feet of refrigeration per 100 complete meals. 1 to 1.5 cubic feet of usable refrigerator space should be provided for every three meals served. 15
  22. 22. A walk in refrigerator becomes feasible for an operation serving over 200 meals per day. A walk-in 5-6 feet wide does not permit storage on both sides with adequate aisle space. Storage space of 1 feet 6 inches to 2 feet should be allowed on either side of the aisle. Doors should be a minimum of 43 inches wide to admit large crates and containers or be sized to suit mobile equipment. About 12-15 square feet must be kept free for every door opening. SANITATION AREA DISHWASHING AREA The space required for dishwashing operation depends on the method and equipment used. The dimension may be only 30 to 36 inches for a single tank machine, 60 to 72 inches for sink, or 7 to 30 feet for a flight type machine. For rack machines, it is usually recommended that the clean dish area occupy 66% of the total table space and the soiled dish area, 40%. A table surface is desirable for sorting, treating, or inspecting silver and other table wear. Pot and pan section Provide a soiled utensil collection area adequate for the largest volume that normally arrives in the section at one time. 1716
  23. 23. FOOD-SERVICE FACILITIES INTRODUCTION The space required for each functional area of the facility is dependent upon many factors which are not constant for all types of operation. The factor involved the number of meals to be prepared; the function and task to be performed; the equipment requirements; the number of employees and corresponding workplace required; storage for materials; and suitable space for traffic and movement. SPACE ESTIMATES The “rule of thumb” are used to get a general idea of the overall size of a facility in order to make preliminary cost estimates for feasibility studies, or to determine approximate land requirement for the building. TOTAL FACILITY SIZE Depending upon the type of food service to be planned, a general estimate of the total building size can be obtained by relating it to the number of seats to be provided. The estimated square footage of total space per seat is given. DINING AREA The space required for dining areas is based on the number of persons to be seated at one time and the square feet of space allowance per seat. Turnover rates are affected by the method of serving and serving time as well as by the type of customer. Typical turnover rates for some type of food-service operations are The square footage of space allowed in the dining area is governed by the amount of comfort desired. Crowding in dining areas is not desirable except in some quick-service fast-food operation. The estimates for dining areas include space for tables, chairs, aisles, and service stations. Type of operation Area per seat Ft. square M. square Table service 24-32 2.23-2.97 Counter service 18-24 1.67-2.23 Booth service 20-28 1.86-2.60 Cafeteria service 22-30 2.04-2.79 17 17
  24. 24. PRODUCTION AREAS The space estimates for production areas include room for all the functional areas, such as receiving, storage, preparation, cooking, and ware washing, that are required to produce the menu items. A suggested percentage break down of the production space for general table service operations is shown. The percentage figures assume a typical operation using fresh products. Baking of rolls, pastries, and cakes. SPACE CALCULATION This is done by identifying and determining the pertinent variables involved for the different functional areas. The space requirement for the flow of materials and workers between the workplaces and pieces of equipment is added as needed to develop the space to allow for each function. TRAFFIC AISLE Traffic aisle are used for the movement of materials and workers, and should not be confused with work aisles that provide floor space for workers to perform task. The width of traffic aisles is dependent upon the type of traffic to be accommodate. If it consists of only people who are carrying anything, a minimum aisle width of 30 inches will allow persons to pass without difficulty. RECEIVING AREA The main variables affecting the amount of space needed for the receiving function are the number, type, and size of deliveries that are to be handled at one time. The types of materials to be received are considered because of the variety of containers and packaging methods available. Ease of opening, checking, moving, and stack ability all have a bearing of the space required. STORAGE AREA Service area for most table service facilities are planned as a part of the main cooking area and separate space determination are not usually needed. Cafeteria operations require separate space for the serving function to allow room for the serving counter. Type of facility Space/seat Ft sq. Space/seat M sq. Table service 8-12 0.74-1.11 Counter service 4-6 0.37-0.56 Booth service 6-10 0.56-0.93 Cafeteria service 8-12 0.74-1.11 1018
  25. 25. Brain
  26. 26. After learning all the topics we have come on to the point where we have to create a space. The location and the personality of the space are the major point considered as per the bubble diagram space has been connected and the facilities are provided. • Basement – Receivable Area, Cold Storage, Finance Department And Office, Store Room, Bathroom, Locker Room, Laundry Room, Main Kitchen, Staff Cafeteria, Security Office And Cabin, Biometric System, Two Lifts And A Parking Facility. • Ground Floor – Restaurant, Reception Area, Administrative Department, Duty Manager, Toilets, Maintenance Department, Satellite Kitchen, Conference Room And Banquette Hall With A Deck Area. • First Floor – Outer Sitting, Bar, Satellite Kitchen, Reception, Toilets And a Restaurant. 22
  27. 27. Ground
  28. 28. I have also done the structure part of ground floor, first floor and basement with a parking facility and landscaping. The plinth level has shown with the pillar placement, wireframe diagram, sliced look and the cut sections of the building with colour coding. The provision of stairs on first floor has given so that if further construction is required we can create it. that’s why the placement of roof on first floor has not been considered. 43
  29. 29. LOOK BOOK CHINOISERIE STYLE FOR RESTAURANT DESIGN JITESH THAKUR
  30. 30. A look book for Restaurant Design. I have divided my look book in the following parts. • Wall • Ceiling • Flooring • Entrance • Furniture • Light • Motifs • Painting • Porcelain • upholstery
  31. 31. In the following pages, Wall Design as per Chinoiserie style shown which I like to be used in Restaurant Design. WALL DESIGN AS PER CHINOISERIE STYLE
  32. 32. WALL DESIGN
  33. 33. WALL DESIGN
  34. 34. In the following pages, Ceiling Design as per Chinoiserie style shown which can be used in Restaurant Design In the following pages, Ceiling Design as per Chinoiserie style shown which I like to be used in Restaurant Design. CEILING DESIGN AS PER CHINOISERIE STYLE
  35. 35. CEILING DESIGN
  36. 36. In the following pages, Flooring type and Design as per Chinoiserie style shown which can be used in Restaurant Design In the following pages, Floor Design as per Chinoiserie style shown which I like to be used in Restaurant Design. FLOOR DESIGN AS PER CHINOISERIE STYLE
  37. 37. FLOOR DESIGN
  38. 38. In the following pages, Entrance Design as per Chinoiserie style shown which can be used in Restaurant Design In the following pages, Entrance Design as per Chinoiserie style shown which I like to be used in Restaurant Design. ENTRANCE DESIGN AS PER CHINOISERIE STYLE
  39. 39. ENTRANCE DESIGN
  40. 40. In the following pages, Furniture Design as per Chinoiserie style shown which can be used in Restaurant Design In the following pages, Furniture Design as per Chinoiserie style shown which I like to be used in Restaurant Design. FURNITURE DESIGN AS PER CHINOISERIE STYLE
  41. 41. FURNITURE DESIGN
  42. 42. In the following pages, Light Design as per Chinoiserie style shown which can be used in Restaurant Design In the following pages, Light Design as per Chinoiserie style shown which I like to be used in Restaurant Design. LIGHT DESIGN AS PER CHINOISERIE STYLE
  43. 43. LIGHT DESIGN
  44. 44. In the following pages, Motifs as per Chinoiserie style shown which can be used in Restaurant Design In the following pages, Motifs Design as per Chinoiserie style shown which I like to be used in Restaurant Design. MOTIFS DESIGN AS PER CHINOISERIE STYLE
  45. 45. MOTIF DESIGNMOTIFS DESIGN
  46. 46. In the following pages, Paintings as per Chinoiserie style shown which can be used in Restaurant Design In the following pages, Painting Design as per Chinoiserie style shown which I like to be used in Restaurant Design. PAINTING DESIGN AS PER CHINOISERIE STYLE
  47. 47. PAINTING DESIGN
  48. 48. In the following pages, Porcelain as per Chinoiserie style shown which can be used in Restaurant Design In the following pages, Porcelain Design as per Chinoiserie style shown which I like to be used in Restaurant Design. PORCELAIN DESIGN AS PER CHINOISERIE STYLE
  49. 49. PORCELAIN DESIGN
  50. 50. In the following pages, Upholstery as per Chinoiserie style shown which can be used in Restaurant Design In the following pages, Upholstery Design as per Chinoiserie style shown which I like to be used in Restaurant Design. UPHOLSTERY DESIGN AS PER CHINOISERIE STYLE
  51. 51. UPHOLSTERY DESIGN
  52. 52. After taking inspiration from the following designs of Chinoiserie style I have done a design development of Restaurant. The look book is for us to learn the basic elements and designs of Chinoiserie style.
  53. 53. THANK YOU Jitesh Thakur
  54. 54. ENLARGED VIEW
  55. 55. ENLARGED VIEW
  56. 56. CHINESE ARCHITECTURE The architecture of China is a faithful index of her civilization for both were particularly stationary for many centuries. Of the fine arts as understood in the west, only painting was recognized by the Chinese – sculpture, architecture and other craft were regarded as artisan work. Chinese architecture has held its own as an indigenous style. The roof was the chief feature supported on timber uprights and independent of the walls. Chinese roof ridges are laden with elaborate ornamental cresting and the uptilled angles are adorned with fantastic dragon and grotesque ornaments. It was considered a sign of dignity to place roofs one over the other and this system also serve to protect the interior form extreme of het and cold. The roof framing consists of a system of tresses in rigid rectangles (not triangles as in Europe) formed of bamboos held together by wooden tenons and thus the weight of the roof exceeds vertically and no oblique thrust comes on the walls. The use of bright colors applied in the form of Glazed tiles and porcelain is a characteristic of Chinese building. The Chinese built mainly timber and brick. Brick and timber were sometimes combined and most wooden building are raised on stone on brick platform as a protection against them, while stone was reserved for special structure, and the walls of important edifices. Bricks sometimes have a glazed colored surface and walls are also faced with glazed tiles. Walls are often constructed hollow, thus saving materials and effecting a more equal temperature in the house. Chinese building procedure as applied to columns is peculiar and is a reverse of that in other countries. Instead of putting the roof on columns they put the columns under the roof. 85
  57. 57. Columns whether free standing as in palaces halls or carried up as integral part of the wall were without capitals and were bound direct to the roof beams of the rectangular frame roof which presses vertically down on them and thus columns and the roofs are chief features of the fung type of building in which the walls are of low construction. Chinese ornaments express national characteristics. All Eastern nations appear to have a natural instinct for colors and the Chinese are no exception. Color schemes forms an integral part of Chinese architecture. Roofs are colors with brightly glazed tiles in symbolic colors while the outstanding ridges are emphasized with highly colored dragon, fishes and grotesque figures in glazed terracotta. Cultured ornaments is applied to building in the form of enameled glazed tiles, painted wood work, landscape and figures, etc. The Chinese excel in the mirror arts, in silk and cotton weaving, in carving of wood and ivory and in porcelain ware. The Chinese were past masters in the use of brush with which they produced wonderful fitness of line. 86
  58. 58. PAGODAS – The pagodas derived from Indian prototype are distributed in considerable number over the country and form the most important structure in the temple enclosure. They vary from 3-15 storeys in height, the number being uneven in early case and vary often 13 storeys, sometimes with staircases to each floor. These probably originally had religious significance but those erected later are secular in character and are sometimes monuments to victory. They are frequently polygonal in plan and the roof slopes to each storey and are elaborately ornamental. HOUSES – Houses generally of one storey, like the temples, are constructed with timber supports filled in the brick work. The building regulations not only govern the dimensions but also the number of columns and thus has a marked effect on the plan and arrangements of Chinese houses. For while the emperor had has hall of 9 bays, a prince was restricted to 7, a Mandarin to 5 and ordinary people to 3 bays. The roof framing in bamboo and other wood is frequently painted red, green or blue. The houses owe much of their character to their environment of garden planned to suggest a natural landscape elaborated with fountain, artificial rocks, stepping stones and garden temples. Town houses of importance are also made up of a collection of isolated pavilions surrounded by garden. There are 3 principle divisions – 1. Vestibule or potters lounge on the street. 2. Audience chamber and family rooms. 3. Kitchen and servant room. 87
  59. 59. BRIDGES – Bridges form conspicuous features in a country of rivers and waterways and constitute the main architectural characteristics of the Chinese landscape. There are of various types of construction and design. Pantoon bridges, stone bridges, wooden truss bridges, arch bridges of brick and stone, cantilever bridges have been in use since the beginning of recorded history as well example being that at Ning-Po. 88
  60. 60. BIBLIOGRAPHY For the making of the restaurant design projects. The following sources helped me throughout the making of the projects- - Building Construction Book - Chinoiserie style on you tube - Chinese architecture book - Design magazine - Internet 91
  61. 61. CONCLUSION After designing the restaurant space I came to know what are the major aspects which we need to follow so that the business and the foot fall inside the restaurant should be increased. I also learned that the both exterior and interior in any restaurant space plays equal role because both creates the image of restaurant in customers mind. I also came to know how to make cut sheets, and specification sheets of any restaurant space. 92

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