1.
Interior
Design
PORTFOLIO
2015-16
Commercial
Design
Retail
Hospitality
Office

2.
TM
PORTFOLIO
Commercial
Design
Neha Assudani, B.Sc. Interior Design+2 Year Diploma
Dezyne E’cole College, www.dezyneecole.com

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.
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.
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.
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.
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.
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.
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.
content

11.
INTERIOR
Design

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.
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.
Residential Spaces

15.
Commercial Spaces

16.
COMMERCIAL
Design

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.
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.
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.
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.
RetailOfficeRestaurant

22.
Restaurant Design

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.
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.
Collage for
hospitality spaces

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.
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.
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.
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.
 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.
 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
During The Study Programme I Learnt About Various Styles Like
Japanese Style, Chinese Style, Moroccan Style, Contemporary
Style, Islamic Style etc.

51.
A3 SIZE PAPER OF STYLES

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.
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.
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.
In the subsequent pages you will find how circles can be used in
myriad ways to create geometrical shapes and patterns:-

56.
Bubble Diagram

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.
Architectural layout
Architectural Layouts

59.
Plan & Layouts

60.
CirculationCirculation demarcates the access ways to the various areas or zones of a
space.

61.
Circulation layouts

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.
Flooring layouts

64.
Design Development

65.
Mood boards and compositions

66.
Composition 1

67.
Composition

68.
Product Design

69.
Product design ppr

70.
Office
Design

71.
Collage on offices
Office

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.