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Kritika Heda B.Sc-Interior Design ,Commercial Design Portfolio

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Student of Dezyne E'cole College ,doing her Degree Programme in Interior Design .Along with the Degree programme the student is also updating her industry required skills of Interior Design through the Diploma Programme in Residential and Commercial Design .This is a work showcase of the work of this student after Two year of her study of Commercial Design.www.dezyneecole.com

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Kritika Heda B.Sc-Interior Design ,Commercial Design Portfolio

  1. 1. COMMERCIAL DESIGN Kritika Heda B.Sc Interior Design + 2 Year Diploma
  2. 2. Project Report On Commercial Design Submitted To Dezyne E’cole College Towards the partial fulfillment for The award of Diploma in Interior Design As technical knowledge development of Commercial Space Planning Included with the Bachelor Degree Program of Interior Design By Kritika Heda Dezyne E’cole College Civil Lines, Ajmer www.dezyneecole.com 2014-2017
  3. 3. ACKNOWLEDGEMENT It is my proud privilege to release the feelings of my gratitude to several persons who helped me directly or indirectly to attain knowledge about various aspects of planning a Commercial Building. I am extremely thankful to Dezyne E’cole College for there coordination and cooperation and for there kind guidance and encouragement and to my mentors for there sincere guidance and who gave me the opportunity to know about the various aspects of Commercial Space Planning and helped me in preparing the project. I also thank my parents and friends who have more or less contributed in the preparation of this project report. I will be always indebted to them. The study has indeed helped me to explore more knowledge avenues related to my topic, I am sure it will help me in future. Kritika Heda B.Sc – Interior Design
  4. 4. GRADE SHEET The project of Ms. Kritika Heda student of Bachelor of Science in Interior Design of one year Diploma in Commercial Design has been checked and graded as Thanking You Principal (Seal & Signature) Dezyne E’cole College Civil Lines, Ajmer www.dezyneecole.com
  5. 5. SYNOPSIS During the tenure of 2nd year Commercial Design Diploma program, I studied about different commercial spaces like Retail Stores, Restaurant Design and Office etc. Commercial design involves in designing of spaces that serves the business purpose. Commercial Design includes everything from small retail spaces to malls, small saloons to higher end boutiques, healthcare clubs to gyms, roadside dhabas to the higher end a-la-carte restaurants. During the tenure of diploma program in Retail Design I learnt that the Retail Spaces are divided into three parts i.e. exterior presentation, window display and interior presentation of store. Exterior presentation means how a store visually welcomes a client, it includes the store name, store sign, marquee, landscaping, awnings, banners, walks and entries etc. Window display play a very important role as it is through which the customers gets attracted. A person connects his lifestyle with the product he/ she sees in the window display. Interior presentation of the store plays a significant role it includes the type of plan incorporated for the store, space planning of the store, proper transition space, no butt-brush effect, display of merchandise in the store, pleasing and soft music in the store, the fragrance used in the store to entice the customers, proper lighting in the store.
  6. 6. While studying about Restaurant Design I learnt that restaurants are important sites where food, culture and communities intersects for different occasion not only this restaurants have fulfilled a human need for connection and shaped social relations, so the design of restaurants should be lively, stress free where people love to spend there time and enjoy. I learnt about various types of food services like a-la-carte table service, self service, small food outlets, roadside dhabas etc. I also learnt about how to calculate the area requirements in terms of type and volume of service, space needed for supplies, suitable traffic area etc. I also learnt about the space needed for various types of food operation, calculating the turnover rate and designing the restaurant by using elements of design and principles of design. I also learnt about official spaces how to do space planning and designing of these spaces.
  7. 7. I am pursuing Bachelors of Science in Interior Design from Dezyne Ecole College. I appreciate hand skill and the art of creating innovative design. PROFILE SKILLS • AUTOCAD • AUTODESK 3DS MAX • MICROSOFT POWERPOINT • GOOGLE SKETCHUP • MICROSOFT WORD • DESIGN DEVELOPMENT • COMMERCIAL DESIGN • RESIDENTIAL SPACE PLANNING • PRINT MAKING INTEREST • READING • CREATING BOARDS ON PINTEREST • MUSIC • HINDI • ENGLISH LANGUAGE • Residential Space Planning • Wardrobe Designing • Product Designing • Retail Project • Restaurant Design Project • Commercial Space Planning • Lighting Design • Elements of style EXPERIENCE • Passed Secondary Education From Maheshwari Public School 2010-2011 • Passed Senior Secondary Education From Maheshwari Public School 2013-2014 • Pursuing Bachelors of Science In Interior Deign From Dezyne Ecole College 2014-2017 EDUCATION Kritika Heda - Interior Design dezyneecole@gmail.com www.dezyneecole.com 9829024839 0145-2629679
  8. 8. content 01 Introduction- Interior Design 02 Student Profile 03 Commercial Design 04 Restaurant Design 05 Retail Design Office Design06 FEATURES
  9. 9. Interior Design is the art and science of enhancing the interiors, sometimes including the exterior, of a space or building, to achieve a healthier and more aesthetically pleasing environment for the end user. Interior design is a multifaceted profession that includes conceptual development, space planning, site inspections, communicating with the stakeholders of a project, construction management, and execution of the design. INTERIOR DESIGN Residential Design Commercial Design INTRODUCTION- INTERIOR DESIGN
  10. 10. RESIDENTIAL & COMMERCIAL DESIGN
  11. 11. COMMERCIAL DESIGN
  12. 12. INTRODUCTION- COMMERCIAL DESIGN Commercial Interior Design deals with designing the public spaces such as office buildings, museums, hotels, stores, warehouses, community centers, libraries etc. Designing Commercial Interior involves designing the interior of any facility that serves business purposes. Facilities that fall under the category of Commercial Interior Design includes business that invites the public in. The design of commercial interior is complex and challenging.
  13. 13. INTRODUCTION- COMMERCIAL DESIGN COMMERCIAL DESIGN Retail Design Restaurant Design Office Design In Commercial Design the designer has to create an environment that includes aesthetics and functions to make it a successful hit.
  14. 14. RETAIL DESIGN
  15. 15. RESTAURANT DESIGN
  16. 16. OFFICE DESIGN
  17. 17. CD RESTAURANT RESTAURANT DESIGN COMMERCIAL DESIGN
  18. 18. INTRODUCTION-RESTAURANT Restaurants are important sites where food, culture and family intersect in many communities. Beyond, the basic purpose of restaurants to provide food and drink, restaurants have fulfilled a human need for connection and shaped social relations. The major event of life, personal and professional are celebrated in restaurants. Restaurants is a place where people pay to sit and eat meals that are cooked and served in the premises. What are restaurants and Why people go to Restaurants??
  19. 19. CASE STUDY I am supposed to do space planning and create a restaurant for serving multi-cuisine. As a designer I need to create a floor plan for this restaurant which needs to feature reception, food serving area, toilet facilities and satellite kitchen. I need to provide location and give space for food receivable storage, main kitchen, dishwashing, pot and pan washing, garbage, maintenance department for this restaurant. I also need to provide security & the time machine(biometric), staff parking zone, restrooms with toilet & sleeping facilities. The recruitment division, the salary & training division (the HR department). I also need to specify the space for car parking of clients and the views on landscape provided by me for this restaurant.
  20. 20. MAP OF INDIA India lies on the Indian Plate, the northern portion of the Indo- Australian plate, whose continental crust forms the Indian subcontinent. The country is situated North of the Equator between 8:4’ and 37:6’North latitude and 68:7’ and 97:25’ east longitude. It is the seventh largest country in the world, with the total area of 3,287,263 square kilometers. The whole India has a tropical monsoon climate, since the greater part of the country lies within the tropics.
  21. 21. MAP OF RAJASTHAN • Location of Rajasthan in India is “north-west” direction. • Longitude of Rajasthan 69:29’ and 78:17’ East • Latitude of Rajasthan 23:30’ and 30:11’ North • The climate of Rajasthan is generally hot and dry • The hottest season summer extends from April to June. The temperature in this season ranges from 32:C to 45:C • Extending from December to March is the winter season the temperature ranges from 10:C to 27:C
  22. 22. MAP OF AJMER • Ajmer has a typical desert climate and hot and arid with over 55 cms of rain every year. • Temperature remains relatively high throughout the year, with summers having maximum temperature near 40:C and minimum is 28:C • The winters are chilly with minimum temperature 5:C • Longitude- 74:42’North • Latitude- 26:27’ East
  23. 23. ORIENTATION OF SITE In every plan orientation is very important, by orienting the plan the space will be more lighted up and ventilation will be proper in a space. Orientation of my plot is east facing. NORTH SOUTH WEST EAST WINTER SUN SUMMER SUN INTENSE SUN Preferred Zone For Building Orientation Acceptable QUADRANT Of Windows orientation TOTAL SHADE
  24. 24. SITE SELECTION AND ANALYSIS Location of the site, site analysis, site and its surrounding are first undertaken. Site analysis is the process of surveying or studying the existing environment and how it will influence, the structural design and layout of the site. Site analysis must be completed first before design development. Anasagar Lake Proposed Site Residential Zone Chevrolet Showroom
  25. 25. ACCESSIBILITY TO THE SITE The main entrance and the main road abutting the site is very important for any kind of the project. Entrance of my site is east facing. Anasagar Lake Proposed Site Residential Zone Chevrolet Showroom
  26. 26. MAJOR LANDMARKS CONNECTING THE SITE The connectivity to main roads and other sub-roads. The distance from the major landmarks such as:- • Railway Station:- 2.7 km • Bus Stand:- 2.4 km • Shopping Centre:- 1.1 km • Police Station:- 2.4 km • Hospital:- 950 m
  27. 27. MACRO CLIMATE Macro climate is the climate of a larger area such as a region or a country. Macro climate is characterized by quantitative indexes that refer to the entire area being considered that is intervals with which the particular climatic characteristics change throughout the area. Macro climate is not controlled by the designer.
  28. 28. MICRO CLIMATE A micro climate is a local set of atmospheric conditions that differ from those of the surrounding area. It is the climate of a small specific place within a large area.
  29. 29. After seeing the site considerations for restaurant design (orientation, climatology, landmarks) we need to do the space planning of restaurant, but before doing that we need to study the space planning consideration, anthropometrics and ergonomics.
  30. 30. ANTHROPMETRICS AND ERGONOMICS The study of making products user friendly.
  31. 31. Before doing space planning we need to calculate the area requirements in terms of:- • Volume & type of service • Amount & size of equipment to be used • Number of workers required • Space for needed supplies • Suitable traffic area SPACE REQUIREMENTS
  32. 32. TYPE OF OPERATION SQ FT / SEAT Cafeteria, commercial 16-18 Cafeteria, college & industrial 12-15 Cafeteria, school lunchroom 9-12 College residence, table service 12-15 Counter service 18-20 Table service, hotel, club restaurant 15-18 Table service, minimum eating 11-14 Banquet minimum 10-11 Table 1 – Square feet per seat used for various types of food operation Space for dining area is usually based on the number of square feet per person seated times the number of persons seated at one time For example - Small children may require only 8sq. Ft. - Adult would need 12 sq. Ft. For the same.
  33. 33. SERVING AREAS .At equilibrium conditions, the number of seats provided in the dining area has a direct relationship to the number of people leaving the serving line for a given average eating time. The relationship can be expressed by the equation : R = N/T R = rate of people leaving serving area N = number of seats in dining area, and T = average eating time
  34. 34. Fig. 1 – Flow Diagram Showing Functional Relationships Employee dining Refrigerato r & frozen storage Employe e facilities Linen and paper storage Common storage Vegetable preparatio n Ventilate d storage Cleaning supplies Garbage pick up Car and truck washing Janitor closet Time recorder Bake shop Fountain service Cook’s unit Meat preparatio n Salad & sandwich unit Pot & pan washing & storage Dishwashing Short order Servingarea Diningroom andcatering Manager’s office Guest facilities
  35. 35. Table size influence patron’s comfort & efficient utilization of space and the best utilization of space can often be arrived at through the use of Diagonal arrangement than square arrangement and yields a more traffic-free lane. Fig- 2. Rectangular and diagonal arrangement of tables.
  36. 36. TYPE SHAPE MINIMUM SIZE(in.) SPACIOUS (in.) Table for 1’s or 2’s Square Rectangle Round 24 x 24 24 x 30 30 30 x 30 30 x 36 36 Table for 3’s or 4’s Square Rectangle Round 30 x 30 30 x 42 36 42 x 42 36 x 48 48 Table for 5’s or 6’s Rectangle Round 30 x 60 48 42 x 72 60 Drop leaf tables 30 x 30 in. opening to 42 in. round 36 x 36 in. opening to 52 in. round Table 2 - Typical sizes and shapes of dining tables
  37. 37. The turnover is determined by estimating the average time a seat is occupied for the time period desired. For example, if the turnover is to be expressed on a per-hour basis and the average estimated time the seat is occupied is 20 minutes, the turnover rate is three. Turnover rates are affected by the method of serving and serving time as well as by the type of customer, menu offerings and the dining atmosphere. Typical turnover rates for some types of food- service operations are given in table;-
  38. 38. Images
  39. 39. After studying the space planning requirements and considerations. I am suppose to design a Restaurant in Ajmer but before doing that I did SWOT analysis of restaurants in an around Ajmer.
  40. 40. SWOT ANALYSIS STRENGTH- As Ajmer is a tourist destination, here are many historical places like Dargah, Pushkar, Adhai Din Ka Jhopda, Soniji Ki Nasia, Anasagar Lake, Akbar’s Museum etc. People come from different locations to visit these places and this is essential strength of Ajmer. WEAKNESS- Weaknesses of restaurants are that Ajmer is a tourist destination it doesn't have food joints which are lively where tourist can enjoy, relax and spend there time. Most of the restaurants are either in the basement or on the top floor which is not in sight. As cleanliness is the major part to be considered but the attention is not paid to it.
  41. 41. OPPORTUNITIES- As Ajmer is a tourist destination and people coming here are willing to spend money and they want a lively space where they can enjoy, relax and spend there time. THREATS- Ajmer doesn’t have such restaurant which can be a threat for other restaurants.
  42. 42. LOOP HOLES OF AJMER’S RESTAURANT • There is no outreaching view everything is packed completely, there are no windows through which people can have view while having the meal. • The restaurants here does not have a line up space that is étagère in which the cutlery, silver and paper napkins are kept. • Food joints here are out of the sight they are either in the basement or on the top floor. • Cleanliness is a essential part needs to be considered but here the cleanliness is not maintained properly. • The design of a restaurant is not as per the food served in the restaurant. For e.g. the food served is Chinese but the look of the restaurant is contemporary. • The restaurant here does not have a warmth feature in design, everything is dull, cool and monotonous. • Sitting arrangement of the dining area is not proper, they are not placed properly. The tables and chairs are too high, a person does not feel comfortable sitting there. For e.g. in Khokha and the food court in bioscope there the height of chair and table are too high.
  43. 43. For solving this case study, first I have to select A concept & the concept selected by me is based on geometry. In the subsequent pages of my project you will come across the brief study of geometry done by me for my project.
  44. 44. GEOMETRY
  45. 45. INTRODUCTION-GEOMETRY Geometry is a Greek word meaning Earth Measurement. Geometry is the visual study of shapes, size and patterns like point, line, circle, triangle and polygon. Geometry is found everywhere for e.g.:- In art, architecture, sculptures, nature, robotics and many more. Geometry consists several parts that are sacred geometry, Fibonacci series, golden spiral and golden rectangle. Sacred geometry was introduced by Pythagoras, it is working with numbers, it shows how everything in the universe is connected. The golden spiral is made as per the Fibonacci numbers. The golden rectangle is the ratio of proportion i.e. pleasing to the eyes, the ratio of proportion is 1.61. The architectural work that are based on Golden Ratio are Taj Mahal, The Parthenon, The Coliseum etc.
  46. 46. This fascinated me to work with Geometry. In the subsequent pages you will find how circles can be used in Myriad ways to create Geometrical shapes and patterns.
  47. 47. D R A F T I N G S H E E T S
  48. 48. D R A F T I N G S H E E T S
  49. 49. After seeing the site considerations, studying the space planning requirements and after doing the brief study of geometry. I did brainstorming and idea generation for making the plan and considered important things that needs to be while doing space planning for restaurant plan.
  50. 50. BRAINSTORMING
  51. 51. ARCHITECTURAL LAYOUTS
  52. 52. GROUND FLOOR PLAN
  53. 53. BASEMENT PLAN
  54. 54. DETAILED GROUND FLOOR PLAN
  55. 55. DETAILED BASEMENT PLAN
  56. 56. CIRCULATION GROUND FLOOR LAYOUT
  57. 57. CIRCULATION BASEMENT LAYOUT
  58. 58. DOOR AND WINDOW GROUND FLOOR LAYOUT
  59. 59. DOOR AND WINDOW BASEMENT LAYOUT
  60. 60. FURNITURE GROUND FLOOR LAYOUT
  61. 61. CEILING LAYOUT
  62. 62. FLOORING LAYOUTS
  63. 63. FLOORING GROUND FLOOR LAYOUT
  64. 64. FLOORING BASEMENT LAYOUT
  65. 65. I studied about various styles like Islamic, Moroccan, Chinese, Japanese, Art Deco and many more and than I chose a style to design a restaurant.
  66. 66. ISLAMIC STYLE
  67. 67. MOROCCAN STYLE
  68. 68. CHNESE STYLE
  69. 69. ART DECO STYLE
  70. 70. After studying about various styles like Islamic, Moroccan, Chinese, Japanese, Art Deco style, I saw one thing common in them i.e. GEOMETRY. Geometry was seen every where in these styles which fascinated me a lot so I worked upon it taking GEOMETRY as Inspiration.
  71. 71. Inspiration GEOMETRY Geometry is a Greek word meaning Earth Measurement. Geometry is the visual study of shapes, size and patterns like point, line, circle, triangle and polygon. Geometry is found everywhere for e.g.:- In art, architecture, sculptures, nature, robotics and many more. Geometry consists several parts that are sacred geometry, Fibonacci series, golden spiral and golden rectangle. Sacred geometry was introduced by Pythagoras, it is working with numbers, it shows how everything in the universe is connected. The golden spiral is made as per the Fibonacci numbers. The golden rectangle is the ratio of proportion i.e. pleasing to the eyes, the ratio of proportion is 1.61. The architectural work that are based on Golden Ratio are Taj Mahal, The Parthenon, The Coliseum etc.
  72. 72. Islamic Style Colors used in Islamic Time Period. Islamic art encompasses the visual arts produced from the 7th century. The geometric designs in Islamic art are often built on combinations of repeated squares and circles, to form intricate and complex patterns. The intricate work is seen in Islamic Design, for e.g.- Tajmahal. The four basic shapes, or “repeat units,” from which the more complicated patterns are constructed are: circles and interlaced circles; squares or four-sided polygons; the ubiquitous star pattern. Both design and color have played off each other as belief the availability of pigments and dyes, and increasing wealth and sophistication have shaped and shaded an exuberant heritage of art and architecture .Vibrant, bright colors were used The color blue is especially prevalent in these designs including turquoise and deep ultramarine.
  73. 73. Tropical Mood Raven Song 8253 Mirage White 8276 Iced Silver 8236 Rich Chocolate 8645 Valley Green 7511 Vivid Orange 7990 Tropical Hues on the color wheel always include turquoise. Staying with the lightest tints of the blue- green family will increase the feeling and message of tranquility. These color schemes enhance any setting and create a serene and stress- free feeling.
  74. 74. Islamic Style Wall Board 1 Wooden Battens Size of Battens – 2”x2”x8’ Material – Wood Company- Local Market Wall paper- Natural Younique Size- 0.54 mtrs. x 10 mtrs. = 5.4 sq. mtrs. (58 sq.ft.) Company- Marshall Wallpaper Restaurant Name on wooden block – olivia, font- Ms Gothic Size- 9”, Material- Brass Polished Company- Local Market Mirage White 8276 Arched Door of Islamic Style Size- 3’x7’, Material- Wood Company- Local Market Raven Song 8253 Rich Chocolate 8645 Iced Silver 8236 Country Green 7566 The composition is created of reception area size 8’x8’ on the concept of Islamic Design. An aura has been created so that the reception area looks attractive as it is an important area. Islamic Style door is used to create a mystery that there is a garden outside. Top Plan Of Restaurant Reception Area
  75. 75. Islamic Style Wall Board 2 Wooden Spoons placed on walls, in a rectangle of 5’x3’. Size of wooden spoon- 6” Company - Local Market Wall Paneling on wall Size of wall paneling- 10’x1’x4’ Custom Made LOVE written font - MS PGothic, size- 13” Food written font - Monotype Corsiva, size- 11” Material- Brass Polished Company- Local Market Mirage White 8276 White Brick Wall Stretcher Bond Raven Song 8253 Rich Chocolate 8645 Iced Silver 8236 Valley Green 7511 Vivid Orange 7990 The composition is created of restaurant wall (inner dining area) size 10’x8’ on the concept of Islamic Design. The color scheme used in Complementary Color Scheme. An aura has been created so that people love to sit and enjoy. Top Plan Of Restaurant Inner Dining Area
  76. 76. Islamic Style This is a Furniture Board showing the furniture used for Reception Area The specifications for all the furniture used is mentioned. The product designing of Reception Desk is done, material used is porcelain and wood, fret work of Islamic Style is used. Furniture Board 1 S.No Brand Size Material 1 Custom Made 6’x2’6”x3’ Wood and Porcelain 2 Custom Made 3’x7’ Wood Varnished 3 Custom Made 10’x1”x4’ Wood Varnished Reception Desk SPECIFICAIONS Wooden Battens Size of Battens – 2”x2”x8’ Material – Wood Company- Local Market Arched Door of Islamic Style Mirage White 8276 Raven Song 8253 Rich Chocolate 8645 Iced Silver 8236 Country Green 7566 Top Plan Of Restaurant Reception Area
  77. 77. Islamic Style Mirage White 8276 Raven Song 8253 Rich Chocolate 8645 Iced Silver 8236 Vivid Orange 7990 This is a Furniture Board showing the furniture used in the inner dining area. The specifications for all the furniture used is mentioned contemporary furniture's are used to balance the composition created. Furniture Board 2 S.No Brand Size Material 1 Urban Ladder 1’6”x1’6”x3’ Walnut Finish 2 Urban Ladder 2’6”x1’8”x2’ 9” Glass Top(Clear Finish) 3 Custom Made 10’x1”x4’ Wood Unfinished Nubica Chair Vivid Orange Color Wall Paneling Size of wall paneling- 10’x1’x4’ Custom Made Ather Table Clear Top SPECIFICAIONS Valley Green 7511 Top Plan Of Restaurant Inner Dining Area
  78. 78. Material Islamic Style Flooring Board This is a Flooring Board showing the type of flooring used in the reception area and in the inner dining area. The material of flooring used is Italian marble and Wood varnished. The specifications of flooring used is given above and the company’s are also mentioned above. Flooring Material- Italian Marble Blocks 2’x2’(Designed) Flooring Material- Tile Block-2’x2’ Top Plan Of Restaurant
  79. 79. Islamic Style Ceiling Board 1 Top Plan Of Restaurant Reception Area Ceiling Plan Of Reception Area Jainsons Emporio Flush Mounted Light Wattage- 7 Watt (LED) Dimension- 10”x4”x4” Company- Pepperfry Jainsons Emporio Antique Finish Wattage- 12 Watt LED Bulb on Reception Desk Company- Pepperfry Wooden Battens Size of Battens – 2”x2”x8’ Material – Wood Company- Local Market This is a ceiling board for Reception Area of size 8’x8’8”. Wooden Battens are used of size 2”x2”x8’ Lights used on ceiling are flush mounted light of Pepperfry, material- metal, dimension in inches- 10x4x4, wattage- 7 Watt. 9 lights are placed on the ceiling as per the lumen calculated for this space. LED are used for less consumption of electricity and is economical at the same time. •Note- Ceiling plan is made for only those areas which are designed by me as per Islamic Style.
  80. 80. Islamic Style Ceiling Board 2 Top Plan Of Restaurant Inner Dining Area Islamic eight star motif used on ceiling (lvl – 4”) Material- Gypsum Board This is a ceiling board for Inner Dining Area of size 11’x8’. Ceiling color Mirage White 8276 False ceiling is done and Islamic Style motif is used on ceiling (lvl – 4”), material- gypsum board. Lights used on ceiling are flush mounted and pendant light on dining table light of Pepperfry Company is used. 6 flush mounted lights and two pendant lights are placed on the ceiling as per the lumen calculated for this space. LED are used for less consumption of electricity and is economical at the same time. •Note- Ceiling plan is made for only those areas which are designed by me as per Islamic Style. Ceiling Plan Of Inner Dining Area Lvl - 4” Islamic Black Metal Pendant Light Wattage- 12 Watt LED Bulb Light hanged on Dining Table Material- Black Metal Company- Pepperfry Inddus Rounded Flush Mounted Light Wattage- 7 Watt(LED) Material- Aluminium & Plastic Dimension- 12x4x4 Company- Pepperfry
  81. 81. Islamic Style Lighting Board 1 Jainsons Emporio Flush Mounted Light Wattage- 7 Watt (LED) Dimension- 10”x4”x4” Company- Pepperfry Jainsons Emporio Antique Finish Wattage- 12 Watt LED Bulb on Reception Desk Company- Pepperfry Calculation:- • Jainsons Emporio Flush Mounted Light Material- Metal Dimension in inches- 10x4x4 Reception Area Size- 8’x8’8” = 72sq.ft Wattage- 7 Watt For general workshop lighting 50 – 100 foot candle is needed Lumen- 50 x 72 = 3600 (minimum) 100 x 72 = 7200 (maximum) 7 Watt LED = 365 lumen 3600/365 = 9.86 i.e. minimum 9 lights 7200/365 = 19.7 i.e. maximum 20 lights No. of lights that can be placed in this area is 9-20. •Jainsons Emporio Antique Finish Material- Glass Philips B22 12 Watt LED(Warm White) Reception Desk Size- 8x8’8” = 72sq.ft Wattage- 12 Watt For easy working 20-50 foot candle is needed Lumen- 20 x 72 = 1440 (minimum) 50 x 72 = 3600 (maximum) 12 Watt LED Bulb = 1160 lumen 1440/1160 = 1.2 i.e. minimum 1 lights 3600/1160 = 3.10 i.e. maximum 4 lights No. of lights that can be placed in this area is 1-4. Ceiling Plan Of Reception Area
  82. 82. Islamic Style Lighting Board 2 Islamic Black Metal Pendant Light Wattage- 12 Watt LED Bulb Light hanged on Dining Table Material- Black Metal Company- Pepperfry Inddus Rounded Flush Mounted Light Wattage- 7 Watt(LED) Material- Aluminium & Plastic Dimension- 12x4x4 Company- Pepperfry Calculation:- •Inddus Rounded Flush Mounted Light LED used of 7 Watt (Cool White) Material- Aluminium & Plastic Dimension- 12x4x4 Dining Area Size- 11’x10’ = 110sq.ft Wattage- 7 Watt For Dining Area 10-20 foot candle is needed Lumen- 10 x 110 = 1100 (minimum) 20 x 110 = 2200 (maximum) 7 Watt LED = 365 lumen 1100/365 = 3.0 i.e. minimum 3 lights 2200/365 = 6.0 i.e. maximum 6 lights No. of lights that can be placed in this area is 3-6. •Islamic Black Metal Pendant Light Philips B22 12 Watt LED(Warm White) Material- Metal Dining Size- 11’x10’ = 110sq.ft Lamp 1 meter long Wattage- 12 Watt For Dining Area 10-20 foot candle is needed Lumen- 10 x 110 = 1100 (minimum) 20 x 110 = 2200 (maximum) 12 Watt LED = 1160 lumen 1100/1160 = 0.9 i.e. minimum 1 lights 2200/1160 = 1.8 i.e. maximum 2 lights No. of lights that can be placed in this area is 1-2. Ceiling Plan Of Inner Dining Area Lvl - 4”
  83. 83. Islamic Style Accessories Board Wooden Spoons placed on walls, in a rectangle of 5’x3’. Size of wooden spoon- 6” Company - Local Market Jainsons Emporio Antique Finish LED Bulb on Reception Desk Company- Pepperfry Islamic Black Metal Pendant Light Light hanged on Dining Table(LED) Material- Black Metal Company- Pepperfry Condiments(Salt and Pepper) Company- Local Market Small Vase with plants on table Company- Local Market
  84. 84. Texture Board 1 Reception Area 2. 3. 1. 4. 5. 6. 1. Natural White Pine Texture used on arched door. 2. European Walnut L0499-2251 (Pergo) used on wooden battens 2”x2”. 3. Victoria Oak L0499-2253 (Pergo) used on Reception Desk. 4. Brass Polished used on name written “olivia”. 5. Ice White Porcelain used on Reception Desk. 6. Fret work of Islamic Time Period used on front side of Reception Desk. 7. Italian Marble used on the flooring of Reception Area. 7.
  85. 85. 1. Valley Green Wood Texture on Wall Paneling 10’x4’x1”. 2. Wooden Spoons on wall. 3. Islamic Print Upholstery on Chair of dining area of vivid orange color. 4. White Brick Texture on wall. 5. Brass Polished used on name written “LOVE Food”. 6. Belarus Mist Kajaria Tile used on the flooring of Inner Dining Area. 7. Quartz Gris used on the flooring of Inner Dining Area. 8. Scratched Black Metal on Islamic Black Metal Pendant Light. Texture Board 2 1. 2. 3. 4. 5. 8.6. 7. Inner Dining Area
  86. 86. ` RETAIL DESIGN
  87. 87. Retail is the process of selling consumer goods and/or services to customers through multiple channels of distribution to earn profit. Retail is one of the largest, perhaps the largest sector of business in the world. Retail Design is a complex study which incorporates the management of people and space with the ability to respond to retail’s most essential characteristics of change. RETAIL DESIGN
  88. 88. RETAIL DESIGN
  89. 89. HOW DO PEPOLE BUY??? A consumer connects his lifestyle with a product he/she sees in the window display than only the consumer is attached towards the store. 80% of our impressions are created by sight and that is why “one picture is worth a thousand words”.
  90. 90. CONCEPTS HOW A CUSTOMER BUY??? • Traditional Concept:- Earlier people used to buy things which the shopkeeper sells. They don’t have the facility to touch, feel or examine the product. • Modern Concept:- Nowadays, people buy those things which they can feel, touch or examine, they have the proper knowledge of the product.
  91. 91. FIVE SENSES WHICH CUSTOMER USE FOR SHOPPING ARE:- • See • Smell • Touch • Sound • Taste
  92. 92. During my tenure of commercial design(retail space). I have been given a case study to design a store for leading furniture and interior finishes brand STANLEY. The space has to reflect the brand positioning, the range of product and brand image.
  93. 93. Design a store for a leading furniture and interior finishes brand Stanley. The space has to reflect the brand positioning, the range of products and brand image. The space has to be given due justice to the various sub categories of products, the space and the décor has to be modular and the space should have the ability to transform, move around and be utilized as per the product need. The floor space of 57’3”x37’1” of the shop.
  94. 94. PLAN & ELEVATION
  95. 95. As per the case study, the requirements of my client are:- • Cashier And Help Desk Station • Customer Interaction Area • Sofa Set Display 3/2/1 • Display Of Two To 3 Bedroom Sets • Display Of 25 Sofas (Should Comprise The Varied Range That Stanley Offers) • Wardrobes • Collection series REQUIREMENTS
  96. 96. To design any store for retail space we need to understand it is like a carte blanche(blank document), and to design it in a proper manner we need to understand certain aspects which are enumerated below:-
  97. 97. We have to divide the case study into two parts:- EXTERIOR + WINDOW DISPLAY METHOD OF SOLIVING CASE STUDY INTERIOR
  98. 98. How a store visually welcomes customer has to do a lot with whether or not they enter the store. • Store sign • Marquee • Banners, awnings, walks & entries, landscaping • Window display EXTERIOR PRESENTATION
  99. 99. MARQUEE V STORE SIGN STORE NAME VSHOP FRONT VBANNERS VAWNINGS VAWNINGS VWALKS & ENTRIES VLANDSCAPING VLANDSCAPING VBANNERS
  100. 100. Points to be followed here are:- • Principles of design • Color and lighting • Influence of background color on merchandise • Colors to be used for displaying merchandise • Props, fixtures & signage- floor covering, wall treatment, background; backdrop, mannequins, shelves and steps • Non-merchandise props- desks, tables, chairs, shopping bags, pencil, pen, paper WINDOW DISPLAY
  101. 101. WINDOW DISPLAY
  102. 102. • Plan • How to organize store space • Selling area • Point of sales(POS) • We need to make the important element placed at the right side INTERIOR PRESENTATION
  103. 103. After studying about retail and after following all the above points in my design I did space planning but before doing space planning and designing of the space. I did Brainstorming and Idea Generation as to what things I need to consider in my design.
  104. 104. BRAINSTORMING AND IDEA GENERATION
  105. 105. After doing brainstorming I studied about different types of plan and did space planning on those plans. Then I choose the plan which utilizes the space properly and fulfills all the requirements. In the subsequent slides you will come across with the plan chosen by me for better utilization of space, 2D and 3D elevations made and the designing done by me.
  106. 106. PLAN
  107. 107. LIGHTING DESIGN
  108. 108. Lighting is one of the most overlooked and yet important elements of good interior design After all, there is little point in creating luxury surroundings if they cannot then be appreciated properly or if there is insufficient light to be able to carry out even the most basic of tasks. In addition though, lighting is also essential in terms of creating the mood and ambience of a living space LIGHTING DESIGN
  109. 109. LIGHTING DESIGN
  110. 110. Sometimes called rendition index, is a quantitative measure of the ability of a light source to reproduce the color of various objects faithfully in comparison with an ideal or natural light source. Color Rendering:- Effect of an illuminant on the color appearance of objects by conscious or subconscious comparison with their color appearance under a reference illuminant. COLOR RENDERING INDEX (CRI)
  111. 111. TYPES OF LIGHT
  112. 112. •General Light
  113. 113. •Accent Light
  114. 114. •Decorative Light
  115. 115. •Task Light
  116. 116. •Kinetic Light
  117. 117. •Wall Washer
  118. 118. •Ceiling Washer
  119. 119. •Floor Washer
  120. 120. •Up Lighters
  121. 121. •Down Lighters
  122. 122. •Spot Light
  123. 123. •Cantilevers
  124. 124. IMPORTANCE OF LED • SIZE- LED light are usually around 3mm-8mm long. The small size and profile of the LED light allow them to be used where other light bulbs may not fit. •EFFICIENCY- Where other lights give off more energy by shining in different areas. LED lights only shine in a specific direction becoming more efficient •LIFE- 35,000 to 50,000 hours , compared 750 to 2,000 hours for an incandescent bulb, 8,000 to 10,000 hours for a compact fluorescent and 20,000 to 30,000 hours for a linear fluorescent bulb.
  125. 125. PRODUCT DESIGN
  126. 126. OFFICE DESIGN Office design focuses on the public and private areas utilized by corporate and professional service firms. Commercial office design requires knowledge of high-tech equipment's, as well as understanding of management & office production. Project is in the making……
  127. 127. OFFICE DESIGN
  128. 128. CONCLUSION During the tenure of 1 Year Diploma of commercial design I learnt about various things like retail, restaurant in that I learnt how to devise a space where people can enjoy and can have a feel of space by using elements of design and principles of design. I also learnt how to devise a space by using the aesthetics and how to make it more economical, eco-friendly and maintenance free.
  129. 129. THANK YOU

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