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Restaturant 26.12.13

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Restaturant 26.12.13

  1. 1. CASE STUDY ON RESTAURANT
  2. 2. INDEX INTERNATIONAL  THE DONUT STOP  PIO PIO RESTAURANT STANDARD MEASUREMENT OF RESTAURANT CASE STUDY NATIONAL  DINGI  KUTUM BARI
  3. 3. STANDARD MEASUREMENT OF RESTAURANT SPACE REQUIREMENT SERVE AREA SERVICE AREA DINING LOUNGE RECEIVING FOOD STORAGE PREPARATION COOKING BAKING WAREWASHING TRAFFIC AISLES TRASH STORAGE EMPLOYE FACILITIES MISCELLANEOUS
  4. 4. DINING STANDARD MEASUREMENT OF RESTAURANT SMALL CHILDREN 8 sft. ADULT 12 sft. BANQUET SEATING 10 sft. DELUXE 20 sft.
  5. 5. STANDARD MEASUREMENT OF RESTAURANT SERVICE AREA RECEIVING 5% FOOD STORAGE 20% PREPARATION 14% COOKING 8% BAKING 10% WAREWASHING 5% TRAFFIC AISLES 16% TRASH STORAGE 5% EMPLOYE FACILITIES 15% MISCELLANEOUS 2% TOTAL =100%
  6. 6. PROPORTION OF DINING & KITCHEN AREA  KITCHEN AREA = 1/3 DINING AREA STANDARD MEASUREMENT OF RESTAURANT 3’ 1’3” 2’10” ’ 2’ 6” 1’ 6” SEATING
  7. 7. RESTAURANTS,EATING PLACES & FOODSERVICE FACILITIES STANDARD MEASUREMENT OF RESTAURANT 24” 24” 60”-66” 24” 18”-24” 36”
  8. 8. STANDARD MEASUREMENT OF RESTAURANT RESTAURANTS LOUNCH COUNTER 36” 18-24” 11-12” 30-31” 42” 35-36” 18” 24”
  9. 9. STANDARD MEASUREMENT OF RESTAURANT BAR &BACK BAR 38”24” 36” 30” 24” 22” 45” 26” 42” 30” 69”
  10. 10. CASE STUDY ON DONUT STOP RESTAURANT LOCATION:PHIDELPHIA,USA ARCHITECT:Ashton Cates Construction Area: 274 sqm
  11. 11. CONCEPT The architecture was conceptualized as carved from the forces of nature such as wind, water and ice. PLAN CASE STUDY ON DONUT STOP RESTAURANT
  12. 12. ENTRANCE Located directly adjacent to a major freeway A structural brace on the East side of the building are used as main entrance. It’s a projected entrance. CASE STUDY ON DONUT STOP RESTAURANT PLAN
  13. 13. CIRCULATION SYSTEM Circulation system horizontal.  No vertical circulation . Wide,shallow steps in entrance serve as an invitaion. Mobile space is also available through style adding a flow line. Circulation solution CASE STUDY ON DONUT STOP RESTAURANT
  14. 14. ZOONING Dining Area Cash counter Kitchen Area Storage Toilet washroom &lobby SERVE AREA SERVICE AREA 25% 75% CASE STUDY ON DONUT STOP RESTAURANT
  15. 15. Oak booth seating. Section & Scale. 18” 30”
  16. 16. MASSING Cantilevered and horizontal roof Reveals the building a dynamic shape CASE STUDY ON DONUT STOP RESTAURANT
  17. 17. Interior void space INDOOR OUTDOOR RELATIONSHIP Full height opening Large window CASE STUDY ON DONUT STOP RESTAURANT
  18. 18. SOLID VOID RELATIONSHIP A structural brace on the East side of the building was left exposed and celebrated as the modern day equivalent of traditional ornamentation. . The restaurant create relation with various spaces in the main volume. The main structure is a solid volume consist of many void space. CASE STUDY ON DONUT STOP RESTAURANT SOLID VOID
  19. 19. LIGHTING Maximum light through the soaring East window and a column-free interior. CASE STUDY ON DONUT STOP RESTAURANT
  20. 20. CASE STUDY ON PIO PIO RESTAURANT LOCATION:NEWYORK CONSULTAN:SEBASTIAN MARSICAL STUDIO
  21. 21. CASE STUDY ON PIO PIO RESTAURANT Plan Introduction Entry Reception Lounge Bar Stair to Lower Level
  22. 22. CASE STUDY ON PIO PIO RESTAURANT Plan Introduction Dining Hall Ceviche Bar Service Bar Kitchen
  23. 23. CIRCULATION SYSTEM Circulation solution CASE STUDY ON PIO PIO RESTAURANT Vertical & Horizontal circulation Mobile Space Is Also Available
  24. 24. ZOONING CASE STUDY ON PIO PIO RESTAURANT Entry Reception Lounge Bar Stair to Lower Level Dining Hall Ceviche Bar Service Bar Kitchen
  25. 25. SECTION ANALYSIS CASE STUDY ON PIO PIO RESTAURANT 30” Proportion & Scale
  26. 26. Khutum Bari Location: lalmatia CASE STUDY ON KHUTOM BARI RESTAURANT
  27. 27. Entry dini ng Lobby & counterkitchen receiving stair 7’-0’’ CASE STUDY ON KHUTOM BARI RESTAURANT GROUND FLOOR PLAN
  28. 28. toilet toilet dining dining kitchen receiving stair 30’-0’’ 40’-0’’ Ground floor plan TRAFFIC AISLES CASE STUDY ON KHUTOM BARI RESTAURANT N
  29. 29. diningdining staircounter 30’-0’’ 40’-0’’ 1st floor plan TRAFFIC AISLES CASE STUDY ON KHUTOM BARI RESTAURANT N
  30. 30. 30’ Ground floor plan 40’ DINING KITCHEN LOBBY STAIR TOILET RECEIVING ZOONING CASE STUDY ON KHUTOM BARI RESTAURANT
  31. 31. 1st floor plan DINING STAIR CASE COUNTER CASE STUDY ON KHUTOM BARI RESTAURANT ZOONING
  32. 32. Total serve & service area SERVE AREA SERVICE AREA DINING 1374sft (88%) Kitchen 274sft Toilet 132sft Receiving 80sft Stair 120sft Traffic aisles 300sft Cash counter 120 Total =1026sft (22%) PER PERSON(adult) 11.45sft (88%) (22%) CASE STUDY ON KHUTOM BARI RESTAURANT
  33. 33. SEATING 3’-0’’ 4’-0’’ 2’-6’’ X 3’-0’’ CASE STUDY ON KHUTOM BARI RESTAURANT
  34. 34. Massing Flat roof CASE STUDY ON KHUTOM BARI RESTAURANT Used rectangle FORM
  35. 35. VOID 7’-0’’ 12’-0’’ 10’-0’’ 9’-0’’ CASE STUDY ON KHUTOM BARI RESTAURANT SOLID VOID RELATIONSHIP
  36. 36. VOID 12’-0’’ 10’-0’’ 7’-0’’ CASE STUDY ON KHUTOM BARI RESTAURANT SOLID VOID RELATIONSHIP
  37. 37. CASE STUDY ON DINGI RESTAURANT DINGI Location: DHANMONDI LAKE
  38. 38. CASE STUDY ON DINGI RESTAURANT 36” 97’ KITCHEN DINING 2920 sft 850 sft PLAN B B” A A” N
  39. 39. CASE STUDY ON DINGI RESTAURANT DINING KITCHEN TOILET TICKET COUNTER SEMI OUTDOOR ZOONING B B” A A” PLAN N
  40. 40. CASE STUDY ON DINGI RESTAURANT TOTAL SERVE & SERVICE AREA Total serve & service area SERVE AREA 81% SERVICE AREA 19% B B” A A” PLAN
  41. 41. CASE STUDY ON DONUT STOP RESTAURANT ENTRANCE
  42. 42. CASE STUDY ON DINGI RESTAURANT ENTRANCE
  43. 43. CASE STUDY ON DINGI RESTAURANT
  44. 44. MASSING CASE STUDY ON DONUT STOP RESTAURANT Pitched roof Used two types of form, rectangle & octagonal
  45. 45. CASE STUDY ON DINGI RESTAURANT 12’ ELEVATION
  46. 46. CASE STUDY ON DINGI RESTAURANT OUT DOOR SEMI OUT DOOR SECTION A-A’
  47. 47. CASE STUDY ON DINGI RESTAURANT OUT DOORSEMI OUT DOOR
  48. 48. CASE STUDY ON DINGI RESTAURANT AISLES 4’ SECTION A-A’
  49. 49. SOLID VOID RELATIONSHIP CASE STUDY ON DINGI RESTAURANT SOLID VOID The restaurant create solid void relation with various spaces in the main volume. The main structure is a solid volume consist of many void space.
  50. 50. DISCOVERY DESIGN CHANNEL DDC_DESIGN MISSION IS SIMPLE: TO BRING YOU NEWS OF GREAT PROJECTS BEFORE ANYONE ELSE Pacific Env A Natural Treehouse Restaurant Design In Auckland ARCH DAILY ARCH III TIMSAVER STANDAREDS FOR BUILDING TYPESE REFERENCE
  51. 51. THANKS FOR WATCHING!!!!!! GROUP-02 116002 116014 116020 116029 116030

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