This document is a project report on anthropometrics for restaurant design submitted by Jitesh Thakur to Dezyne E'cole College. It acknowledges the support received from the principal and teachers. The synopsis explains that the project focuses on learning standard human body dimensions required for designing public spaces like restaurants. It discusses key considerations for commercial anthropometrics including structural and functional body measurements, appropriateness for the user population, reach and clearances, joint range of motion, and guidelines for designing bars, dining spaces, and food counters based on anthropometric data.

1. RESTAURANT DESIGN

2. Project report on
Anthropometrics
At
Dezyne E’cole College, Ajmer
Submitted to
Dezyne E’cole College towards
The partial fulfillment of the
Bachelor of science in Interior Designing
BY
Jitesh Thakur
`
Dezyne E’cole College
106/10, civil lines, Ajmer
Tel – 0145 – 2624679
www.dezyneecole.com
2015 - 16

3. ACKNOWLEDGEMENT
I Am Glad That Dezyne E’cole College Has Assigned Me Product Design Project. It gives
me immense pleasure to be associated with this project. The project was a joyous
learning process. The project has been made by the contribution of various people.
First of all, I would like my gratitude to our principal Mrs. Vinita Mathur to her kind
help and encouragement. I am very thankful to her for her advice, assistance and
constant support throughout making Of This Project Portfolio.
I would like to thank all my beloved teachers and my parents for their support and
confidence in me.
Thank You

4. SYNOPSIS
This project has been created on topic to learn the commercial anthropometric. In this I
learn standard human dimensions required for designing public spaces like retail shops,
office, restaurant etc. During the tenure of my study of one year commercial design
diploma, I learnt about different commercial spaces like retail, anthropometric and other
spaces.
The design of commercial interiors included important issues – sustainable design,
security and safety, licensing, ethics in the profession, and professional growth.
Commercial design is the design of any facility that serves business purposes. While
studying anthropometric, i learnt about the standard human body dimension. I have
considered all these points in the anthropometrics and ergonomics space that was
assigned to me.

5. COMMERCIAL ANTHROPOMETRICS
The science dealing specially with the measurement of the human body to determine
differences in individuals, groups, etc., is termed Anthropometry. The anthropometry is
viewed mainly as exercises in simple measurement and nothing more, one might
conclude that the dimensional data could be gathered simply and effortlessly. Nothing,
however, could be further from the truth. There are many complicating factors and
difficulties involved. One such factor is that body sizes vary with age, sex, race, and even
occupational group.
Human body dimensions that impact on the design of interior spaces are of two basic
types – Structural and Functional. Structural dimensions, sometimes referred to as
“static” dimensions, include measurements of the head, torso, and limbs in standard
positions. Functional dimensions, also referred to as “dynamic” dimensions, as the term
suggests, include measurements taken in working positions or during the movement
associated with certain tasks.
Appropriateness
It is essential, due to many variables involved, that the data selected be appropriate to
the user of the space or furniture to be designed. It becomes necessary, therefore, for
the intended user population to be properly defined in term of such factors as age, sex,
occupation, and ethnicity.
Reach, clearance, and Adjustability
The selection of appropriate anthropometric data is based on the nature of the particular
design problem under consideration. If the design requires the user to reach from a
seated or standing position, the 5th percentile data should be utilized.
The design clearance is the primary consideration, the larger or 95th percentile data
should be used. If the design will allow adequate clearance for the user with the largest
body size, it would also allow clearance for those users with smaller body size.
It may be desirable to provide the design with a built-in adjustment capability. The range
of adjustment should be based on the anthropometrics of the user, the nature of the
task, and the physical or mechanical limitations involved.
Range of joint motion
The angle formed by two body segments or by one such segment and vertical or
horizontal plane usually defines the range of joint motion at any given time. The total
range is measured by the angle formed between the two most extreme positions
possible.

6. BARS
The drawing on the following pages illustrate in plan and section the
considerations that should make the design of bars more sensitive to human
body size. Clearance and other dimensional data for use in making
preliminary design as sumptions are also indicated. The anthropometric
measurement of major concern are indicated in the matrix above.
In earlier sections of the book, it was stated that anthropometry can serve as
an extremely helpful tool in the design process if used within the large
perspective of all the other human factors that impact on that process, such
as the many psychological, sociological, and cultural factors that the designer
must also take into account. It seems particularly appropriate while dealing
with the subject of bar design to reiterate the concept that in fitting the
designed environment to the body, clearance and space also have more
sophisticated and subtle implication. However there are many situations
where intense social interaction between patrons is as matter of policy or
personal preference, not a desirable objective, nor would the patrons
frequenting such places necessarily feel at ease under such conditions. The
greater the seating density and the closer the seats, the greater the degree of
social interaction.

11. DINING SPACES
Proper clearances for circulation and service aisles, adequate knee and thigh
space between the top of the seat and the underside of the table,
accessibility for the wheelchair-bound person, and adequate clearance
around the perimeter of the table are the basic factors to take into account to
ensure the proper relationship between human dimension and dining space.
These considerations, all fairly straightforward, can be accommodate fairly
simply. The proper allowance per individual seated diner along the table
perimeter and by extension the table size do require additional though and in
some instances individual research.
Among other considerations examined in the drawing on the following pages
is the development of an incremental unit to be used in allocating the proper
space per diner. Various table sizes are then established, based on optical and
minimal variations.

19. FOOD COUNTERS
The basic approach to ensuring a proper interface between customer and
food counter is similar to that used for a bar. Maximum body breadth and
depth should be taken into account in establishing clearances for workspace
behind the counter. The height of the shelves and depth of the counter
should accommodate the human reach limitations of those of smaller body
sizes, for such clearances will also accommodate those of larger body sizes.
With respect to the public side of the counter, the relationship between seat
height and top of the counter should also accommodate the human body
properly. One common error is in the relationship of seat height to footrest in
relation to a high counter. In many instances if there were not bad enough,
the weight of the dangling foot causes pressure on the underside of the thigh
just behind the knee, resulting not only in irritation to the skin but
obstruction of the circulation of blood.
These conditions are included among the drawing on the following pages,
and suggested clearances and other dimensional data for use in making
preliminary design assumptions are indicated.

23. THANK YOU