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Interior
Design
PORTFOLIO
2015-16
Commercial
Design
Retail
Hospitality
Office
TM
PORTFOLIO
Commercial
Design
Neha Assudani, B.Sc. Interior Design+2 Year Diploma
Dezyne E’cole College, www.dezyneecole....
Project report
on
Commercial Design
At
Dezyne E’cole College,
Ajmer
Submitted to
Dezyne E’cole College
towards the
Partial...
ACKNOWLEDGMENT
I, Neha Assudani, student of Dezyne E’cole College, am extremely grateful to each and
every individual who ...
Dezyne E’cole College
106/10, Civil Lines
Ajmer – 305001, Rajasthan
This Project Report Of Ms. Neha Assudani student of Ba...
SYNOPSIS
Commercial design involves the designing of spaces that serves the business purpose.
The main motive of these spa...
For working on Retail Design Project I considered all the points so that I can give the
best outcome to my client. In the ...
I did the designing part for 2 walls as it was not possible to design the whole
restaurant. As my inspiration was Geometry...
Neha Assudani
PROFILE
I as an Interior Designer wanted to achieve good position in my life. To
achieve my goals Dezyne E’c...
content
INTERIOR
Design
INTRODUCTION - INTERIOR DESIGN
Interior Design is the process of shaping the experience of Interior space, through the
man...
Interior Design is not just a job. It is a profession, a career, a lifestyle. To practice it
successfully it is important ...
Residential Spaces
Commercial Spaces
COMMERCIAL
Design
INTRODUCTION - COMMERCIAL DESIGN
Commercial Interior Design deals with designing the public spaces such as office
building...
NEED
It is important to understand the business specialty even before seeking projects in
that specialty.
An advantage of ...
Corporate and
Executive Offices
Healthcare Facilities
Hospitality and
Entertainment
Facilities
Retail/Merchandising
Facili...
TYPES OF COMMERCIAL DESIGN
1. Corporate and Executive Offices
• Professional offices
• Financial institutions
• Law firms
...
RetailOfficeRestaurant
Restaurant Design
INTRODUCTION TO RESTAURANT DESIGN
Eating has always been a sociable event and restaurant serves this purpose very well.
Re...
RESTAURANT DESIGN
For designing the interiors of a restaurant, we have to study the space requirements.
Adequacy of the sp...
Collage for
hospitality spaces
SPACE REQUIREMENTS FOR DINING AREA
Space for dining area is usually based on the number of square feet per person seated
t...
SERVING AREAS
• Space allowances for serving areas should be adapted to the needs of the specific
facility. The menu, orga...
Fig. 2 – Flow diagram showing functional relationships
Employee
dining
Refrigerator
& frozen
storage
Employee
facilities
L...
SPACE REQUIREMENTS
 When space is too small, labor time and efforts are likely to increase and the
volume and quality of ...
 I have planned according to the dimensions of Tie Savers Standards. all
dimensions are pertaining to the standards. The ...
 A minimum passage area is 18 inches between chairs and, including chair area,
tables should be spaced 4 to 5 feet apart....
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...
The utilization of seating capacity tends to be greater for cafeterias than for table
service. The patron may spend 25 to ...
Turnover rates can be increased to some extent by many design and operational
factors. This is not to suggest that all fac...
After studying in detail about the restaurants, I was given a case
study to design a restaurant.
In the subsequent slides ...
CASE STUDY
You are supposed to do space planning and create a restaurant for serving a multi-
cuisine.
As a designer you n...
MAP OF INDIA
India lies on the Indian Plate, the northern portion of the Indo- Australian plate,
whose continental crust f...
MAP OF RAJASTHAN
• Location of Rajasthan in India is “north-west” direction.
• Longitude of Rajasthan 69⁰29’ and 78⁰17’ Ea...
MAP OF AJMER
• Ajmer has a typical desert climate and hot and arid with over 55 cms of rain every
year.
• Temperature rema...
ORIENTATION
In every plan orientation is must to be paid attention to i.e. the directions East, West,
North, South. We che...
SITE SELECTION AND ANALYSIS
Location of the site, site analysis, site and its surrounding are first undertaken.
Site analy...
ACCESSIBILITY TO THE SITE
The main entrance and the main road abutting the site is very important for any kind
of project....
Major Landmarks Connecting Site
The connectivity to main roads and other sub roads:-
The distance from major landmarks suc...
MACROCLIMATE
Macro climate is the climate of a large geographic areas such as geographic zones,
continents and oceans or l...
MICRO CLIMATE
A micro climate is a local set of atmospheric conditions that differ from those of the
surrounding area.
It ...
RESTAURANTS IN AJMER
What are Restaurants and Why people go??
Restaurant is a place where people come to spend some qualit...
During the tenure of my study program I was given a
Hospitality Design project, I was suppose to design a
restaurant in Aj...
SWOT ANALYSIS
Strength:- Historical monuments and places like Dargah Sharif, Pushkar, Soniji ki
nasiyan, FoySagar Lake, Ak...
20 loop Holes
20 loop holes of Ajmer's restaurants are:-
 Sometimes the crockery used for serving the diners is broken.
...
During The Study Programme I Learnt About Various Styles Like
Japanese Style, Chinese Style, Moroccan Style, Contemporary
...
A3 SIZE PAPER OF STYLES
I found one thing common in all these Styles that was
GEOMETRY. This fascinated me to study more about it and I
took it as...
GEOMETRY
Geometry is a part of mathematics that includes the shapes, size, 3D forms and
properties of space. Geometry is a...
The painting of Mona Lisa by Leonardo de Vinci is based on golden ratio. The painting
of a Vitruvian man by Vitruvius is c...
In the subsequent pages you will find how circles can be used in
myriad ways to create geometrical shapes and patterns:-
Bubble Diagram
From All The Styles That Are Having Geometry In It Moroccan
Style Fascinated Me The Most. And Because Of This I Worked
Wit...
Architectural layout
Architectural Layouts
Plan & Layouts
CirculationCirculation demarcates the access ways to the various areas or zones of a
space.
Circulation layouts
Flooring Layout
Flooring design is important as much as ceiling or wall design. In the
subsequent slides you will come acr...
Flooring layouts
Design Development
Mood boards and compositions
Composition 1
Composition
Product Design
Product design ppr
Office
Design
Collage on offices
Office
OFFICE DESIGN
Office design focuses on the public and private areas utilized by corporate and
professional service firms.
...
Neha Assudani ,B.Sc-Interior Design+2 years diploma
Neha Assudani ,B.Sc-Interior Design+2 years diploma
Neha Assudani ,B.Sc-Interior Design+2 years diploma
Neha Assudani ,B.Sc-Interior Design+2 years diploma
Neha Assudani ,B.Sc-Interior Design+2 years diploma
Neha Assudani ,B.Sc-Interior Design+2 years diploma
Neha Assudani ,B.Sc-Interior Design+2 years diploma
Neha Assudani ,B.Sc-Interior Design+2 years diploma
Neha Assudani ,B.Sc-Interior Design+2 years diploma
Neha Assudani ,B.Sc-Interior Design+2 years diploma
Neha Assudani ,B.Sc-Interior Design+2 years diploma
Neha Assudani ,B.Sc-Interior Design+2 years diploma
Neha Assudani ,B.Sc-Interior Design+2 years diploma
Neha Assudani ,B.Sc-Interior Design+2 years diploma
Neha Assudani ,B.Sc-Interior Design+2 years diploma
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Neha Assudani ,B.Sc-Interior Design+2 years diploma

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Commercial Design Diploma Programme Portfolio where the student has devised designs based on theconcept of Geometry
The space planning areas by the student are restaurant design ,retail design and office design.
Commercial design of Dezyne E'cole College is asper the NSDC QP aligned course as per the Industry Specification

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Neha Assudani ,B.Sc-Interior Design+2 years diploma

  1. 1. Interior Design PORTFOLIO 2015-16 Commercial Design Retail Hospitality Office
  2. 2. TM PORTFOLIO Commercial Design Neha Assudani, B.Sc. Interior Design+2 Year Diploma Dezyne E’cole College, www.dezyneecole.com
  3. 3. Project report on Commercial Design At Dezyne E’cole College, Ajmer Submitted to Dezyne E’cole College towards the Partial Fulfillment of Bachelor of science in Interior Design By Neha Assudani Dezyne E’cole College 106/10, civil lines, Ajmer Tel – 0145 – 2624679 www.dezyneecole.com 2015 - 16 TM
  4. 4. ACKNOWLEDGMENT I, Neha Assudani, student of Dezyne E’cole College, am extremely grateful to each and every individual who has contributed in successful completion of my project. I express my gratitude towards Dezyne E’cole College for their guidance and constant supervision as well as for providing the necessary information and support regarding the completion of project. I than to Almighty for providing me with everything that I required for completing this project. I would like to thank all the faculty members of Dezyne E’cole for their critical advice and guidance without which this project would not have been possible. I would like to express my special gratitude towards my parents and friends who have been constant source of inspiration for me during this project.
  5. 5. Dezyne E’cole College 106/10, Civil Lines Ajmer – 305001, Rajasthan This Project Report Of Ms. Neha Assudani student of Bachelor of Science in Interior Design of One Year Diploma in Commercial Design has been checked and has been graded as …………………….…………….………….…………….…………….……………..…………….……….…………….…… Thanking You Principal (seal & signature) TM
  6. 6. SYNOPSIS Commercial design involves the designing of spaces that serves the business purpose. The main motive of these spaces is to sell the products or services as much as possible. During the tenure of 2nd year Commercial Design Diploma programme I studied about various different commercial spaces like Retail Stores, Restaurant Design, Office Spaces etc. 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. Commercial interior spaces have various features like LEED certification, Sustainable Designs, Security and safety of spaces, Licensing, Ethics in profession and Professional Growth. While studying about Retail Design I learnt that the Retail Spaces are divided into three parts. Exterior Presentation, Window Display and Interior Presentation of Store. Exterior presentation means how a store visually welcomes a client. The Exterior Presentation includes the Store Name, Store Sign, Marquee, Landscaping, Awnings, Banners, walks and Entries etc. This means the name of the store should be easily visible and readable, Marquee helps to locate business from distance, Landscaping attracts the clientele, Awnings protect the people etc. Window displays play a very important role as it is through which the customers gets attracted. People love to do window shopping. A person connects his lifestyle with the products he/she sees in the window display. A product is only sold when it is seen by the clientele and attracts him/her to that extent that he/she decides to buy. I learnt that the person only enters the space when the Window Display of the store attracts him/her. The Window Display either depicts some story, concept or theme that attracts the clientele and increases the footfall for the store. Along with this the Interior Presentation of the store also plays a significant role. It includes the type of plan incorporated for the store, the space planning of the store, proper Transition Space, no Butt-Brush effect should be there, display of merchandise in the store, the room temperature of store should be maintained, pleasing and complementing background music, the fragrance for the different departments, proper lighting of the store to attract the customers. I also learnt that the customer uses his five senses to buy any product. The five senses are touch, taste, smell, see, hear.
  7. 7. For working on Retail Design Project I considered all the points so that I can give the best outcome to my client. In the given case study I was suppose to do the space planning and designing for the furniture store of brand STANLEY. The space provided was 57’3” x 37’1”. The major requirements were to display the collection series, 2-3 bedroom sets, 3,2,1 seater sofas etc. I did the space planning for whole store in which I incorporated Straight Plan and did the designing of the four cubicles of the store as it was not possible for me to design the whole store. The next I learnt was the Restaurant Design. Restaurants are the spaces which serves the purpose of eating very well. It is a place where preparing and serving of food is done in exchange of money. They play essential role in Business, Social and Intellectual life. Restaurants are the places where people meet their friends and families being away from their busy lifes. Restaurants have great ambience, nice music along with good food. Restaurants are of different types like roadside dhabas, a-la-carte restaurants, fast food outlets, self service, third places like coffee shops, ice-cream parlors, juice centers etc. For doing the space planning of a Restaurant we have to follow the space considerations like, volume and type of service, suitable traffic aisle, type of equipment to be used etc. We also have to see how much sq.ft. space per seat requires for different type of operations. The number of seats given in the dining area are also to be paid attention to. They are calculated by the formula R=N/T where R is rate of people leaving serving area, N is the number of seats in a dining area and T is the average time required for eating. I learnt that the diagonal seating arrangements are better because they require less space. Along with this the Turnover Rate is also important, it is estimating the average time a seat is occupied. After learning about the Restaurants I was given a case study in which I was suppose to do the space planning and designing of the space. The space provided was 46’x 50’. The first thing I did was the SWOT Analysis of the Restaurants in Ajmer so that I can give the best outcome to my client. During the SWOT Analysis I also found the loop holes that restaurants in Ajmer were having. For working on any project a designer needs an Inspiration. I took the inspiration from Geometry as it is present all around us. I incorporated all the above points in the space planning of restaurant.
  8. 8. I did the designing part for 2 walls as it was not possible to design the whole restaurant. As my inspiration was Geometry. I studied about various styles that were having geometry like the Islamic Style, Moroccan Style, Chinese Style, Japanese Style etc. I was most fascinated with Moroccan Style and thus I worked with the Moroccan Style for my Restaurant. Moroccan Style features beautiful architecture, ranging from royal arches to modern buildings. It got influenced from Islamic Style. This style features beautiful archways and curved doors, along with delicate metal work, carving or color. Other key features were courtyards, bold colors, ornate furniture, textiles, lanterns, metal works, tiles etc. along with this I did the Product Designing for 2 furnitures of my restaurant they were the Reception Desk and the Bar Counter Table. After this I learnt about the Office Spaces. They focus on the public and private areas utilized by corporate and professional service firms. It is said that the office design is back bone of Commercial Interior Design. The project on Office Design is still in the making.
  9. 9. Neha Assudani PROFILE I as an Interior Designer wanted to achieve good position in my life. To achieve my goals Dezyne E’cole helped me in developing my skills and knowledge and made me industry ready as per today’s era. As designer I believe in eye for detail. I keep watching things around me and believe that everything that exists has design in it in some or the other way and all this inspires me to design more. Interior Designer EXPERIENCE • RESIDENTIAL PROJECT -- Residential Space Planning and Designing -- Elements of style -- Wardrobe design -- Multi Functional Product Design • COMMERCIAL DESIGN -- Retail Outlet’s Space Planning And Designing -- Restaurant’s Space Planning And Designing • PARTICIPATED IN IDENTITY EXHIBITION EDUCATION • Bachelor of Science in Interior Design – Dezyne E’cole College, Ajmer [2014 – 2017] • 12th CBSE Board – St. Stephen’s Senior Secondary School, Ajmer [2013 – 2014] • 10th CBSE Board – St. Stephen’s Senior Secondary School, Ajmer [2011 – 2012] Professional Skills:- • GOOGLE SKETCHUP • AUTOCAD • AUTODESK 3DS MAX • MICROSOFT POWERPOINT • MICROSOFT WORD Languages Known • ENGLISH • HINDI Personal Skills:- • HARDWORKING • LEADERSHIP QUALITY Phone Details:- 09829024839 0145-2624679 Email ID:- dezyneecole@gmail.com neha.assudani1728@gmail.com
  10. 10. content
  11. 11. INTERIOR Design
  12. 12. INTRODUCTION - INTERIOR DESIGN Interior Design is the process of shaping the experience of Interior space, through the manipulation of spatial volume as well as surface treatment. It is a profession that includes design development, conceptual development, management of project and execution of design along with the communication skills. Interior Design is much more than about “ What looks right”. It is about giving a space that the occupants enjoy and love to inhabit. It is about finding and creating a cohesive answer to set of problems and dressing the solution so as to unify and strengthen our experience of the space. Good Interior Design adds a new dimension to the space. Thoughtful and good design makes the space easier too understand and experiencing such space lifts the spirit too. It is a profession totally different from decorator. People usually have misconception that interior design is same as decoration. But designing is an art and science of understanding client’s behavior to create a more functional space. He works from the beginning. Interior Designer studies about the Orientation of space, Daylighting, ventilation, HVAC, Lighting, Landscape etc. whereas decoration is furnishing of space with beautiful things or accessories. Interior Design provides various career opportunities as it is a vast field. In the study course it deals with various topics like space planning, anthropometrics, drafting, study of materials etc. Interior Design is an interdependent profession. Interior Designer works with architects, landscape designer, product and furniture designer, event managers etc. They use expertise of other professionals for their work such as environmental engineers, furnishing experts, textile designers, painters etc.
  13. 13. Interior Design is not just a job. It is a profession, a career, a lifestyle. To practice it successfully it is important to have a clear idea of what interior design includes. It is much more than just the aesthetics. Interior design is a multi faceted profession in which creative and technical solutions are applied within a structure to achieve a built interior environment solves the customers problems and link space to business strategies and goals. These solutions are functional , enhance the quality of life and culture of the occupants and are aesthetically attractive It is something that includes a space of service performed by a professional design practitioner qualified by means of education, experience and examination, to protect and enhance the life, wealth, safety and welfare of the public.
  14. 14. Residential Spaces
  15. 15. Commercial Spaces
  16. 16. COMMERCIAL Design
  17. 17. INTRODUCTION - COMMERCIAL DESIGN Commercial Interior Design deals with designing the public spaces such as office buildings, museums, hotels, stores, warehouses, community centers, libraries etc. We usually interact with Commercial spaces everyday, say it from studying for a test at the library or stopping at a fast food restaurant for a quick lunch. Perhaps we sometime visit a shopping center or join a friend at a health club. 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. Commercial Interior Design requires a thorough understanding of an organization's :- -- Workspace Culture -- Branding -- Work Practices -- Contact with the public In Commercial Design the designer has to create an environment that includes aesthetics and functions to make it a successful hit. Here the Interior Designers work includes selecting paint colors, choosing the artwork, accounting for acoustics and lighting, selecting appropriate furniture, and placing all these together in the most appropriate manner. Commercial Interior Designer will involve much more than decorating. It will include the choice of building materials, the placement of interior walls, plumbing and power systems, coordinating communication etc.. This level of Interior Designer requires to have the solid working knowledge of architecture as well as sense for creating functional and attractive settings with the space.
  18. 18. NEED It is important to understand the business specialty even before seeking projects in that specialty. An advantage of understanding the client’s business is that the interior design will be more functional. One issue that is expected is the customer of business. Different design decisions will be made if a restaurant’s customers are neighborhood residents, tourists or business executives. The type of work conducted in a business also varies with the nature of the business. The work done in a coffee shop that only sells coffee products and bakery goods is very different from that of a full service, higher end restaurant. The work of designer begins with the understanding the business which means understanding the purpose and goal of a business along with the type of facility to be provided.
  19. 19. Corporate and Executive Offices Healthcare Facilities Hospitality and Entertainment Facilities Retail/Merchandising Facilities Transportation Facilities/Methods Institutional Facilities Industrial Facilities Types of Commercial Design
  20. 20. TYPES OF COMMERCIAL DESIGN 1. Corporate and Executive Offices • Professional offices • Financial institutions • Law firms • Accounting firms • Real estate firms • Travel agencies 2. Healthcare Facilities • Hospitals • Surgery centers • Psychiatric facilities • Rehabilitation facilities • Medical labs • Veterinary clinics 3. Hospitality and Entertainment Facilities • Hotels, motels, and resorts • Restaurants • Health clubs and spas • Sports complexes • Theaters • Museums 4. Retail/Merchandising Facilities • Department stores • Malls and shopping centers • Specialized retail stores • Showrooms • Galleries 5. Institutional Facilities • Government offices and facilities • Schools—all levels • Day-care centers • Religious facilities • Prisons 6. Industrial Facilities • Manufacturing areas • Training areas in industrial buildings • Research and development laboratories 7. Transportation Facilities/Methods • Airports • Bus and train terminals • Tour ships • Yachts
  21. 21. RetailOfficeRestaurant
  22. 22. Restaurant Design
  23. 23. INTRODUCTION TO RESTAURANT DESIGN Eating has always been a sociable event and restaurant serves this purpose very well. Restaurant is a business of preparing & serving food in exchange of money. Restaurants have always played an essential role in the business, social and intellectual life of today’s society. It provides a perfect location for all celebrations or social gatherings. Restaurants can be of self service, road-side dhaba, A-La-Carte and the third places like the coffee shops, juice centers, ice-cream parlors and many more. These different types of restaurants may vary with their working but their purpose is same i.e., serving people so that they can take out time from their hectic lives & spend a quality time. People enjoy sitting down in a nice comfortable and pleasant surrounding of a restaurant and dinning on good quality food, leaving behind the hustle and bustle of daily life. Restaurants have always been a place where people spend leisure time & money. As living has gotten more hectic, with so much of interest and money riding on food, it is extremely important for a restaurant to develop new trends that positively impact customers.
  24. 24. RESTAURANT DESIGN For designing the interiors of a restaurant, we have to study the space requirements. Adequacy of the space will influence building and operating costs and efficiency and decisions pertaining to space allowance may be strongly affected by the limitations of investment funds and available space. Space allowance in relation to investment should be balanced in terms of : • Proposed permanence of the facility. • Acuteness of need for the specific operation. • Essentials for operating efficiency. • Desirable standards in terms of appearance, sanitation & good quality of production and service. • Immediate & future costs, depreciation, upkeep and maintenance. Studies made before the building is planned as to how space may be added and how the initial plan should be designed to minimize ultimate cost will be helpful. It is well to block out space allowances according to functions that the facility is to perform. Calculate 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. The dining area location & space allowance are usually determined first, the production areas next in terms of specific relationship to the dining area & the other section as required to these.
  25. 25. Collage for hospitality spaces
  26. 26. SPACE REQUIREMENTS FOR DINING AREA 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. • A banquet seating allowance might be as little as 10sq.ft./Seat & for deluxe restaurant 20 sq.ft. • The diners comfort should govern allowance. Both young and old enjoy having sufficient elbow room. • Crowding is distasteful to many people, it is likely to be tolerated more readily by youngsters then adults. • Service stations may be estimated in the proportion of a small one for every 20 seats or a large central one for every 50-60 places. 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
  27. 27. SERVING AREAS • Space allowances for serving areas should be adapted to the needs of the specific facility. The menu, organization of work, and the number served will influence size. The type of service will also be influential in dictating space needed. • Serving areas for most table service facilities are planned as a part of the main cooking area. • Ideal design results when the flow of people from the serving facility is balanced with the seating available in the dining room. • 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
  28. 28. Fig. 2 – Flow diagram showing functional relationships Employee dining Refrigerator & frozen storage Employee facilities Linen and paper storage Common storage Vegetable preparation Ventilated storage Cleaning supplies Garbage pick up Car and truck washing Janitor closet Time recorder Bake shop Fountain service Cook’s unit Meat preparation Salad & sandwich unit Pot & pan washing & storage Dishwashing Short order Servingarea Diningroom andcatering Manager’s office Guest facilities
  29. 29. SPACE REQUIREMENTS  When space is too small, labor time and efforts are likely to increase and the volume and quality of output decrease. When it is too large, building and maintenance costs are excessive.  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.  Space allowances in relation to investment should be balanced in terms of: -- proposed permanence of the facility -- acuteness of need for the specific operation -- essential 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  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; kind of food used, such as fresh, frozen, or canned; and the completeness of processing to be done. The policies of those in charge will have an influence. Certain general information such as numbers to be served turnover, arrival rate, and type of service will be helpful in deciding dining area needs.  Area requirements are calculated in terms of:- -- volume and type of service -- amount and size of equipment to be used -- number of workers required -- space for needed supplies -- suitable traffic area  The dining area location and space allowances are usually determined first, the production areas next in terms of specific relationship to the dining area, and the other sections are required to these.
  30. 30.  I have planned according to the dimensions of Tie Savers Standards. all dimensions are pertaining to the standards. The dimensions will change if the person changes.  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 10square feet per seat and that for a deluxe restaurant as much as 20 square feet.  The diner’s comfort should govern allowance. Crowding is distasteful to many people.  Place settings for adults usually allow 24 inches and for children 18 to 20 inches.  Service stations may be estimated in the proportion of one small one for every 20 seats or a large central one for every 50 to 60 places.  All of the areas in a dining room used for purposes other than seating are a part of the square footage allowed for seating. This does not include waiting area, guest facilities, cloakrooms, and other similar areas. Excessive loss or use of space for other than seating in the dining area will however, increase the needs.  Small substations for silver, dishes, napery, beverages, ice, butter, and condiments may measure 20 to 24 inches square and 36 to 38 inches high.  It is important that the table be of adequate size to accommodate the number of trays likely to be there. 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 suitable in crowded areas with fast turnover and light meals.  Tables for booths are difficult for waitresses to serve if they are longer than 4 feet.  The maximum area best served by one waitress is generally 16 feet of counter. This will give 8 to 10 seats.
  31. 31.  A minimum passage area is 18 inches between chairs and, including chair area, tables should be spaced 4 to 5 feet apart.  Diagonal arrangement of square tables utilizes space better than square arrangement and yields a more trouble-free traffic lane. 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- 1. Rectangular and diagonal arrangement of tables. ‘NUMBER OF PERSONS’ ALLOWANCE The number of persons to be seated at one time is the second point of information needed for calculation of the dinning room size (Total no. of seats required x (Space required for each seat) = Total number of Sq.ft needed in at 1 time) Dining Area.
  32. 32. 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 Number of Person’s allowances:-  The number of times a seat is occupied during a given period is commonly referred to as “turnover”.  The turnover time is speed up 10 percent b patrons removing their soiled dishes so that the tables are quickly available for other guests.  Deluxe service for leisure dining, involving removal and placement of several courses, takes the longest time.  The calculation of occupancy of seats in a dining room must take into consideration a certain percentage of vacancy, except where a given number are seated at one time according to assignment. In table-service dining rooms this has been estimated as 20 percent of total capacity, in cafeterias from 12 to 18 percent, and for counter operations 10-12 percent.
  33. 33. The utilization of seating capacity tends to be greater for cafeterias than for table service. The patron may spend 25 to 50 percent of the time while seated at the table waiting for service. The cafeteria diner may begin eating as soon as he is seated. One cafeteria line can serve 4 to 8 patrons per minute depending on:- • Speed of the servers • The elaborateness of food selection • Convenience of the layout • Type of patrons Commercial restaurants located in shopping or office areas often have a heavier demand at noon than at the dinner hour. Kitchens serving a smaller number require a larger square footage per meal than those serving a larger number. 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. If the average seat occupancy time is 30 minutes, then the turnover rate is two per hour. Determining the turnover rate per meal period is useful for determining the total seating capacity based on estimated sales volume. 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;- TYPE OF OPERATION TURNOVER RATE (per hour) Commercial Cafeteria 1 ½ - 2 ½ Industrial or School Cafeterias 2 - 3 Counter Service 2 – 3 ½ Leisurely Table Service ½ - 1 Regular Table Service 1 – 2 ½
  34. 34. Turnover rates can be increased to some extent by many design and operational factors. This is not to suggest that all facilities should be designed for high turnover rates. However, if high turnover is one of the basic objectives, then the planner and subsequent manager can do the following to accomplish this: • Use menu items that require short processing times, or use pre-dominantly preprocessed items. • Provide ample production space and equipment to handle the peak periods. • Use well-lighted and light-colored painted areas for serving and dining. • Arrange dining tables in close proximity to each other. • Develop a somewhat uncomfortable dining seat design. • Provide sufficient service personnel so guests are served promptly after they are seated • Provide for prompt clearing of the tables when a customer is finished with a course or the entire meal. • Make sure guest checks are presented to customers as soon as they are finished eating.
  35. 35. After studying in detail about the restaurants, I was given a case study to design a restaurant. In the subsequent slides you will come across the case study given and the process of planning and designing a restaurant.
  36. 36. CASE STUDY You are supposed to do space planning and create a restaurant for serving a multi- cuisine. As a designer you need to create a floor plan for this restaurant which needs to feature Reception, food serving area, toilet facilities and satellite kitchen. You need to provide location and give spaces for food receivables, storage, main kitchen, dishwashing, pot and pan washing, garbage, maintenance department for this restaurant. You also need to provide security and the time machine, staff parking zone, restrooms with toilets and sleeping facilities. The recruitment division, the remuneration and training division i.e. the HR Department. You need to specify the space for car parking of clients and the views on landscape provided by you for this restaurant.
  37. 37. 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 8⁰4’ and 37⁰6’North latitude and 68⁰7’ and 97⁰25’ 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.
  38. 38. MAP OF RAJASTHAN • Location of Rajasthan in India is “north-west” direction. • Longitude of Rajasthan 69⁰29’ and 78⁰17’ East • Latitude of Rajasthan 23⁰30’ and 30⁰11’ 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 32⁰C to 45⁰C • Extending from December to March is the winter season the temperature ranges from 10⁰C to 27⁰C
  39. 39. 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 40⁰C and minimum is 28⁰C • The winters are chilly with minimum temperature 5⁰C • Longitude- 74⁰42’North • Latitude- 26⁰27’ East
  40. 40. ORIENTATION In every plan orientation is must to be paid attention to i.e. the directions East, West, North, South. We check the orientation of a site by placing a compass in the center of a plot. If the building is properly oriented the each part of the building is well lighted up and has proper ventilation. This reduces the use of artificial lighting in the buildings. With the help of orientation we can decide where to place the windows and doors in our plan and can decide the place for the reception desk, waiting area and the dining area etc. orientation plays a significant role in planning of 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
  41. 41. 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. Residential Zone Rajasthan Food Plaza Proposed SitePlot PlotPlot
  42. 42. ACCESSIBILITY TO THE SITE The main entrance and the main road abutting the site is very important for any kind of project. Residential Zone Proposed Site Plot Rajasthan Food Plaza Plot Entrance of my site is East facing
  43. 43. Major Landmarks Connecting Site The connectivity to main roads and other sub roads:- The distance from major landmarks such as:- Railway Station – 3.4 Kms Bus Stand – 3.3 Kms Dargah Sharif – 3.5 Kms Pushkar – 13 Kms Shopping Centers (Bioscope) – 450 m Hospital (Get Well) – 400 m Dimension of site – 46’x 50’ Area of site – 2300 sq.ft.
  44. 44. MACROCLIMATE Macro climate is the climate of a large geographic areas such as geographic zones, continents and oceans or large parts or even the entire Earth. It deals with main climatic features of the areas. Macro climate are characterized by quantitative indexes that refer to the entire area being considered that is, intervals with which particular climatic characteristics change throughout the area or their average values for the entire area. The macro climate is contrasted with local climate and micro climate. To control macro climate is not in the hands of the designer.
  45. 45. 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. Setting and site layout followed by landscaping can improve the micro climate around the building, taking advantage of existing topographical feature, adjacent buildings and vegetation for solar protections. Good site layout can also take greater advantage of local breezes by formation of air funnels and also aid natural ventilation by staggering of the building layout. The presence of water and vegetation of the site can also be used for natural cooling. Good site layout can reduce loads appreciably by optimizing natural solar protection and local breezes. Micro climate depends upon the shades, sunlight, wind at a particular space. Element of site design that can be used for controlling the micro climate of hospitality space and for efficient natural cooling are landscaping around the building, orientation to sun and wind, building shape, cavity walls construction, water bodies, natural ventilation and the proper selection of materials for the spaces are the best ways of controlling a micro climate of space.
  46. 46. RESTAURANTS IN AJMER What are Restaurants and Why people go?? Restaurant is a place where people come to spend some quality time with their loved ones. They come to the Restaurants so that they can get relaxed of their busy schedules and can get some quality time for themselves and their family members in addition to resolve their need for food, thus the place has to be comfortable, lively etc. It is a place where different types of cuisines and beverages are served to the diners. Restaurants can be of many types self service, a-la-carte table service, Dhabas, fast food outlets, third places etc. Some restaurants serve all the major meals of the day (i.e. breakfast, lunch, dinner) while other may only serve single meal or may serve two meals. Earlier it was believed that going out to a restaurant for eating meal was considered to be a luxury but nowadays people just need a small reason to eat out. Some of the reasons are:-  People just want to celebrate the each and every occasion whether small or big.  People believe in meeting people outside as there is already a perfect environment set.  During the time of travelling people just don’t have any other option but to eat out.  As nowadays all the family members are working and earning, people prefer to go out for their meals because eating out gives them a chance to get a break of their busy schedules.
  47. 47. During the tenure of my study program I was given a Hospitality Design project, I was suppose to design a restaurant in Ajmer. But before starting up with the space planning and designing the given project I did a SWOT analysis of restaurants in Ajmer, so that I can give the best outcome to Ajmer
  48. 48. SWOT ANALYSIS Strength:- Historical monuments and places like Dargah Sharif, Pushkar, Soniji ki nasiyan, FoySagar Lake, Akbar’s fort and Museum, Anasagr Lake, Adhai din ka Jhopda etc. makes the Ajmer a tourist destination. Many tourists from other states and countries come to visit these historical places. These historical places are the strength of Ajmer to attract tourists. Weakness:- as being the one of the important tourist destination of Rajasthan, Ajmer doesn’t have any such food joint where tourist can enjoy themselves and spend money. Food joints doesn't have lively environment. Most of the restaurants in Ajmer are either in basement or on the top floors which are not in sight and because of this they doesn't earn well and prove the Hindi saying “dikhega to bikega” right. Basic parameters like cleanliness and neatness are the essentials to be paid attention to. Seating arrangements of restaurants in Ajmer is not proper. Restaurants here doesn't have the outreaching view which people love to see when dining. Restaurants in Ajmer doesn't have the proper parking space, nor they pay attention to the promotion activities. Sometimes the quality of food and service also becomes the weakness of restaurants. .Opportunities:- as Ajmer being a tourist destination gives the biggest opportunity to grab for designing a restaurant. Tourist visiting have money and want to spend it but Ajmer doesn't have a space which is lively and where they can enjoy. Threats:- Ajmer doesn't have any such restaurants which can act as a threat for any other restaurant.
  49. 49. 20 loop Holes 20 loop holes of Ajmer's restaurants are:-  Sometimes the crockery used for serving the diners is broken.  No proper lighting is there in the restaurant either the intensity is too dim or too high.  There is no outreaching view in the restaurants here everything is packed.  Landscaping is not given in any of the restaurants in Ajmer.  Food outlets here are out of sight i.e. either they are in basements or on the top floors.  Utensils in which food and water is served to diners are not properly clean.  Overall cleanliness of restaurants is also not considered.  Restaurants in Ajmer doesn’t have the Étagère's for keeping necessary items.  Ambience is also not considered.  Designs of Ajmer's restaurants are not the Universal designs.  The design of restaurant is not as per the food served inside a restaurant.  Cutlery in which the food is served is not complementing the cuisine served.  The drapery used is not proper, sometimes it has stains.  Sitting arrangement of the dining area is not proper.  Sometimes the condiments served are not kept properly.  There is no proper parking space outside the restaurants  Place is not lively.  Sometimes the quality and service of food is not upto the mark.  Tables doesn’t have proper traffic aisle for movement..  Wrong music selection as sometimes loud music is played which customers doesn’t like.  Location selected for restaurants is inappropriate.
  50. 50. During The Study Programme I Learnt About Various Styles Like Japanese Style, Chinese Style, Moroccan Style, Contemporary Style, Islamic Style etc.
  51. 51. A3 SIZE PAPER OF STYLES
  52. 52. I found one thing common in all these Styles that was GEOMETRY. This fascinated me to study more about it and I took it as my INSPIRATION for Hospitality Design Project. In The Subsequent Pages Of My Project You Will Come Across The Brief Study Of Geometry Done By Me For My Project.
  53. 53. GEOMETRY Geometry is a part of mathematics that includes the shapes, size, 3D forms and properties of space. Geometry is a Greek word that means “measurement of Earth”. It started with the need to measure the shapes and forms. Geometry is traced from the ancient times say it the Indus valley civilization or the Egyptian civilization. The pyramids of Egypt are the great example of geometry in that era. History says it were Egyptians who started working with Geometry, but some says it were Babylonians, and it is true that they were the one who started working with geometry but on smaller parameters. But it were the Greek geometers who worked with geometry on wider parameters and developed the principle of modern geometry. Some of them were Thales, he was the one who brought geometry to Greece from Egypt. The Pythagoras, he contributed the Pythagorean theorem to geometry and Euclid, he is considered as the “Father of modern geometry”. Everything we see in the universe is based on geometry it can be the sacred geometry, golden ratio, golden rectangle, Fibonacci series or golden spiral. Pythagoras was the first who introduced the sacred geometry which is defined as the working with numbers and geometric principles of creation. It shows how everything in universe is connected. Fibonacci series given by Leonardo de Vinci is based on golden ratio, it is the ratio of proportion which is aesthetically pleasing to the eyes. The ratio of proportion is 1:1.618.
  54. 54. The painting of Mona Lisa by Leonardo de Vinci is based on golden ratio. The painting of a Vitruvian man by Vitruvius is completely based on ideal proportion of human body. The architectural work in which we can have the glimpse of golden ratio are Taj Mahal, Toronto’s CN tower, the Parthenon etc. The working with geometry can be seen in many countries and time periods some of them which are very famous are:- The origami of Japan, the dress form of Japan, the jaali work of china, the pagoda’s of China, the motifs of Islamic architecture, the inlay work of Islam, the art deco style, the Moroccan time period etc. all of them have geometry. Geometry is used in engineering, architecture and designing as it provides application of mathematical ideas to construction. Geometry plays a significant role in Interior Design for determining the proportion and placement of the objects that are aesthetically pleasing, geometry helps the designer to decide how much paint is required. Designing and devising a space requires spatial reasoning and arrangement of forms using geometric shapes. Designer or Architecture are said to be working with the sacred geometry when they choose geometric forms to work with for creating a pleasing and functional space or a golden ratio i.e. the ratio that describes the ideal proportion of the space. When I found that everything around me is having geometry in some or the other way like trees, buildings, flowers, human body etc. This fascinated me in Geometry and I included it in my hospitality design project.
  55. 55. In the subsequent pages you will find how circles can be used in myriad ways to create geometrical shapes and patterns:-
  56. 56. Bubble Diagram
  57. 57. From All The Styles That Are Having Geometry In It Moroccan Style Fascinated Me The Most. And Because Of This I Worked With Moroccan Style For My Restaurant Design Project.
  58. 58. Architectural layout Architectural Layouts
  59. 59. Plan & Layouts
  60. 60. CirculationCirculation demarcates the access ways to the various areas or zones of a space.
  61. 61. Circulation layouts
  62. 62. Flooring Layout Flooring design is important as much as ceiling or wall design. In the subsequent slides you will come across with the flooring patterns which I have made by considering Moroccan style motifs.
  63. 63. Flooring layouts
  64. 64. Design Development
  65. 65. Mood boards and compositions
  66. 66. Composition 1
  67. 67. Composition
  68. 68. Product Design
  69. 69. Product design ppr
  70. 70. Office Design
  71. 71. Collage on offices Office
  72. 72. 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. In general, offices are designed for large group of people working together in a cooperative and productive way. The space must accommodate many different discipline with varying needs. It can be argued that the office design is the backbone of commercial interior design. Almost all interior design firms design office facilities because most commercial interiors includes some sort of office space.

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