The document is a project report for designing a restaurant space in Ajmer, India. It includes an introduction to interior design and commercial design. It also covers types of restaurants and restaurant design. There is a case study for designing a multi-generation restaurant space with a covered area of 90'5" x 85'9". The designer conducted a SWOT analysis of existing restaurants in Ajmer to inform the design. Layout drawings were created showing the restaurant area, circulation, and flooring plans.

2. Project Report On:
RESTAURANT DESIGN
At
Dezyne E’cole College, Ajmer
Submitted To
Dezyne E’cole College
Towards The Partial Fulfillment Of
2nd Year Commercial Design Diploma,
NSQF Level 6 Of NSDC
In Interior Design
By:
SONAL GUPTA
Dezyne E’cole College
106/10, Civil Lines, Ajmer
Tel-01452624679
www.dezyneecole.com
2017

3. SYNOPSIS
The project has assigned me during my 2nd year Commercial Design Diploma, NSQF level 6 NSDC. In this
project report first, I have learnt about the terminology of a restaurants, different types of restaurant and
different spaces working in a restaurant. After learning about this, I have learnt about commercial
anthropometric and ergonomics which is helped me in doing the space planning of the restaurant. Before
planning and designing, I had done swot analysis of different types of restaurants. I have paid attention to
various aspects like separate entry for staff, receivable, waiting area, separate kitchen area and staff area, store
room. I have worked on case study, in which I had to design the space along with the space plan. I have
created a concept board, material board, and also designed wall elevations of restaurant on Photoshop. All the
page layouts are designed by me with the help of Photoshop, AutoCAD and other software which you see in
the further pages of the project report. This project has been created under the guidance of Mrs. Vinita
Mathur
I Am Thankful To Dezyne E’cole College.

4. I Am Sonal Gupta, Student Of Dezyne E’cole College, I Am Extremely Grateful To Each And Every Individual Who
Has Contributed In Successful Completion Of My Project.
I Am 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.
Thank You
AKNOWLEDGEMENT

5. Dezyne E’cole College
106/10 Civil lines, Ajmer
305001 (Rajasthan) India
Email
Dezyneecole@gmail.com
Website
www.dezyneecole.com
Contact No.
9829024839
0145-2624679

8. 1

10. INTRODUCTION OF INTERIOR DESIGN
Interior design is the art and science of enhancing the interior of a building to achieve a healthier and more
aesthetically pleasing environment for the people using the space. An interior designer is someone who plans,
researches, coordinates, and manages such projects. Interior design is a multifaceted profession that includes
conceptual development, space planning, site inspections, programming, research, communicating with the
stakeholders of a project, construction management, and execution of the design. An interior designer is someone
who works with a client to create aesthetic rooms and spaces. Clients range from homeowners to large corporations.
The spaces and rooms interior designers create are equally varied, ranging from simple indoor and outdoor home
environments to hotel lobbies and lavish mansions. No matter the size, every interior designer works to create spaces
that are attractive yet functional. Spaces must also be safe while meeting the specific needs of the client.
An interior designer is typically an independent contractor who must build a client base. In some instances, a
designer will work for a larger firm. In either case, he or she must excel in order to build a positive reputation in the
industry and secure future work.

11. An interior designer creates indoor spaces that satisfy the client's needs for aesthetics, safety and function. Through
the use of furniture placement, colour palettes, decorations and functional decor, he or she will create kitchens that
are beautiful yet functional and theatre entrances that convey the excitement of a blockbuster film while ensuring
crowd safety. Elements such as artwork, lighting, window treatments and flooring must work together to contribute
to an overall look that will satisfy the client's needs.
An interior designer may specialize in commercial or residential design or be involved in both. Two new and emerging
areas of interior design are green design and ergonomic design. In ergonomic design, designers work to create
spaces, especially work environments, that contribute to good posture for employees confined to offices for most of
the day. For labourers, designers create spaces and work areas that will result in reduced muscle strain. Green design
incorporates the use of renewable, recycled or energy-efficient elements to create a more environmentally friendly
space.
What does an interior designer do?
INTRODUCTION OF INTERIOR DESIGN

13. INTRODUCTION OF COMMERCIAL DESIGN
Professional commercial interior designers must have knowledge and understanding of space planning, interior
design, and project management, along with business skills. They also need creativity and imagination. Many
commercial interior designers receive their formal training by completing interior design bachelor’s programs, such as
a Bachelor of Arts in Interior Design.
Commercial interior design is the process of creating and overseeing the construction or renovation of a commercial
space. Involving much more than simply decorating the interior of the space, commercial design will address such
issues as the choice of building materials, the layout and placement of interior walls, plumbing and power systems,
and even coordinating communications with construction professionals, owners and service providers. This level of
interior design requires the interior designer to have a solid working knowledge of architecture, as well as a sense for
creating functional and attractive setting within the space.
Interior designers who specialize in commercial interior design often work with clients to develop a plan that begins
with the actual construction or renovation of the building. This first segment of the process is often referred to as
Field Verification. Essentially, this step has to do with taking measurements at the work site to determine the exact
dimension of the existing building shell or to determine the measurements for the building that will be constructed.
At the same time, ideas about ceiling and lighting options will begin to emerge, as well as ideas about how to best
arrange the interior space to meet the needs of the client.

14. TYPES OF COMMERCIAL DESIGN
Corporate and Executive Offices
➢ Professional offices
➢ Financial institutions
➢ Law firms
➢ Accounting firms
➢ Real estate firms
➢ Travel agencies
➢ Many other types of business offices
Healthcare Facilities
➢ Hospitals
➢ Surgery centers
➢ Psychiatric facilities
➢ Rehabilitation facilities
➢ Medical labs
➢ Veterinary clinics
Hospitality and Entertainment Facilities
➢ Hotels, motels, and resorts
➢ Restaurants
➢ Health clubs and spas
➢ Sports complexes
➢ Theatres
➢ Museums
➢ Convention centres
Retail/Merchandising Facilities
➢ Department stores
➢ Malls and shopping centers
➢ Specialized retail stores
➢ Showrooms
➢ Galleries
Institutional Facilities
➢ Government offices and facilities
➢ Schools—all levels
➢ Day-care centers
➢ Religious facilities
➢ Prisons
Industrial Facilities
➢ Manufacturing areas
➢ Training areas in industrial buildings
➢ Research and development Laboratories
Transportation Facilities/Methods
➢ Airports
➢ Bus and train terminals
➢ Tour ships
➢ Yachts
➢ Custom airplanes-corporate
➢ Recreational vehicles

16. INTRODUCTION OF RESTAURANT DESIGN
Restaurant referred only to places that provided tables where one sat down to eat
the meal, typically served by a waiter. Following the rise of fast-food and take-
out restaurants, a retronym for the older "standard" restaurant was created, sit-
down restaurant.
Most commonly, "sit-down restaurant" refers to a casual dining restaurant with
table service, rather than a fast food restaurant or a diner, where one orders food at
a counter. Sit-down restaurants are often further categorized, in north America, as
"family-style" or “formal“. In British English, the term restaurant almost always
means an eating establishment with table service, so the "sit-down" qualification is
not usually necessary.
Fast food and takeaway (take-out) outlets with counter service are not normally
referred to as restaurants. Outside north America, the terms fast casual dining
restaurants, family style, and casual dining are not used and distinctions among
different kinds of restaurants are often not the same. In France, for example, some
restaurants are called "bistros" to indicate a level of casualness or trendiness,
though some "bistros" are quite formal in the kind of food they serve and clientele
they attract.
Others are called "brasseries", a term which indicates hours of service. "Brasseries"
may serve food round the clock, whereas "restaurants" usually only serve at set
intervals during the day. In Sweden, restaurants of many kinds are called
"restauranger", but restaurants attached to bars or cafes are sometimes called
"kök", literally "kitchens", and sometimes a bar-restaurant combination is called a
"krog", in English a "tavern“.

17. TYPES OF RESTAURANT DESIGN
Ethnic
Ethnic restaurants specialize in ethnic or national cuisines. For example,
Greek restaurant specialize in Greek cuisine.
Fast food
Fast Casual
Fast food restaurant emphasize speed of service. Operations range from small-scale
street vendors with food carts to multi-billion dollar corporations like Mc
Donald’s and Burger King. Food is ordered not from the table, but from a front
counter. Diners typically then carry their own food from the counter to a table of
their choosing, and afterward dispose of any waste from their
trays. through and take-out service may also be available. Fast food restaurants are
known in the restaurant industry as QSRs or quick-service restaurants.
Fine Dining
Fine dining restaurants are full service restaurants with specific dedicated meal courses.
Décor of such restaurants features higher-quality materials, with establishments having
certain rules of dining which visitors are generally expected to follow, often including
a dress code.

18. TYPES OF RESTAURANT DESIGN
Family Style
Family style restaurants are a type of casual dining restaurants where food is often
served on platters and the diners serve themselves. It can also be used to describe
family-friendly diners or casual restaurants. The difference between casual dining and
family style is that there is no alcohol.
Fast food
Casual Dining
A casual dining restaurant is a restaurant that serves moderately-priced food in a casual
atmosphere. Except for buffet-style restaurants, casual dining restaurants typically
provide table service. Casual dining comprises a market segment between fast food
establishments and fine dining restaurants. Casual dining restaurants often have a full
bar with separate bar staff, a larger beer menu and a limited wine menu.
Premium Casual
Premium casual restaurants originate from Western Canada and include chains such
as Cactus Club, Earl's and JOEY. Similarly to Casual Dining, they typically feature a dining
room section and a lounge section with multiple screens and typically found downtown
or in shopping districts and attract young professionals and millennials with an urban
ambiance. Premium casual restaurants carry a wide range of menu options including
burgers, steaks, seafood, pizza, pasta and Asian foods.

20. CASE STUDY
You Are Supposed To Design A Restaurant Space For All Types Of Generation. While Designing The Space That Ajmer Is
A Tourist Destination Which Has A Lot Of Pilgrimage Destination. The Design Should Focus More On A Comfortable
Area For Dining For The Guest And At The Same Time Focusing On The Back Area Of The Restaurant With The Plan For
Kitchen, Staff Entry, Security, Storage, Receivables. Area Size Is 90’5” X 85’9”. Use Area Which Is Needed But Covered
Area Is Meditated For Using. Select A Own Concept For Restaurant.
Covered area
Uncovered area

22. LOCATION OF SITE
This restaurant is located at Makarwali Rd,
Vaishali Nagar, Ajmer. It is important to see the
surroundings of the site, the customer who will
be coming to the restaurant and also the type of
food it will be serving. The study of site location is
important because this will lead to the success or
failure of the restaurant. We cannot design the
restaurant without thorough study of the site and
surroundings. This location is best for restaurant
because no one restaurant is near by and it is
very rushing area.
SITE CONSIDERATION

23. SITE CONSIDERATION
Near By Areas
Cine Mall
Ss Life Style Retail Store City Square Mall
Used area 59’x60’6 or 3569.5 sq ft.

25. SWOT ANALYSIS
The site consideration has been done I need to pay attention what the type of restaurant spaces in Ajmer. So we should
first move out to see the few restaurant in Ajmer for how they are designed, what kind of restaurant are run. SWOT
analysis will help me out to work more better for the restaurant, these days peoples are attracted to contemporary
interiors so we have to consider how our design should be welcoming for the customer. As a commercial designer we
need to focus on that why and how a customer will come to my restaurant.

26. SWOT ANALYSIS
The first restaurant I visited was Rasoi Restaurant which is situated at the
centre of the city in a swami complex.
Strengths
• Good place for family.
• Train look is attractive.
• Fast service.
• It is famous restaurant.
Opportunities
• Prime location.
• It is already a best restaurant in
Ajmer for families.
Threats
• If the same kind of restaurant
are open.
• If other competitors providing
new services.
HELPFUL HARMFULL
EXTERNALINTERNAL
Weakness
• No Parking facilities is there.
• Hygiene factor is missing.
• Less circulation space.
• Situated at upper most floor.

27. SWOT ANALYSIS
The second restaurant I visited was Cross Lane Restaurant which is situated
at the Jaipur road.
Strengths
• Value for money.
• Parking facility.
• Live music at diner.
• Roof top restaurant.
• Decent environment.
Opportunities
• Prime location.
HELPFUL HARMFULL
EXTERNALINTERNAL
Weakness
• Delayed service.
Opportunities
• Prime location.
• Foot fall increases because of its
hotel.
Threats
• Slow service make the footfall
less.
• If other competitors providing
new services.

28. SWOT ANALYSIS
The third restaurant I visited was Ambrosia Restaurant which is situated in
Nagina Bagh.
Strengths
• Good place for family.
• Terrace garden with views.
• Connected with the hotel
Opportunities
• Foot fall increases because of
hotel.
Threats
• Slow service make the footfall
less.
HELPFUL HARMFULL
EXTERNALINTERNAL
Weakness
• No Parking facilities is there.
• Service is slow because kitchen is
far away.
• Not at prime location.
• Prices are very high.

29. SWOT ANALYSIS
The fourth restaurant I visited was LN Courtyard Restaurant which is
situated in shastri nagar.
Strengths
• Roof top restaurant.
• Parking facilities.
• Good service.
• Great interior.
Opportunities
• Foot fall increases because of
hotel.
• Prime location.
Threats
• Need improvement in food its
make the footfall less.
HELPFUL HARMFULL
EXTERNALINTERNAL
Weakness
• Food is not good.
• High prices of food.

34. Project Brief Drawing Title Project Detail Design By
Restaurant Design Layouts Sonal Gupta
2nd year commercial design diploma
NSQF level 6 NSDC
Dezyne E’cole College
Area Size – 59’x 60’6”Detail Layout Of Restaurant
Area – 3,569.5 sq ft.
Detail Drawing No.
Sheet No.- 1
Restaurant Detail Drawing Legend
S.
No.
Symbols Specification
1 Stairs
2 Fountain
3 Landscaping
4 Open Garden
Restaurant
5 Customer Entrance
6 Staff Entrance
7 Restaurant
8 Waiting Room
9 Counter
10 Kitchen
11 Storage Area
12 Boundary Wall
Open Garden
Restaurant
Stairs
Pathway
Customer
Entrance
Waiting
Room
Staff
EntranceStorage
Room
Kitchen
Restaurant
Counter
area

35. Project Brief Drawing Title Project Detail Design By
Restaurant Design Layouts Sonal Gupta
2nd year commercial design diploma
NSQF level 6 NSDC
Dezyne E’cole College
Area Size – 59’x 60’6”Circulation Layout Of Restaurant
Area – 3,569.5 sq ft.
Detail Drawing No.
Sheet No.- 2
Restaurant Circulation Legend

36. Project Brief Drawing Title Project Detail Design By
Restaurant Design Layouts Sonal Gupta
2nd year commercial design diploma
NSQF level 6 NSDC
Dezyne E’cole College
Area Size – 59’x 60’6”Flooring Layout Of Restaurant
Area – 3,569.5 sq ft.
Detail Drawing No.
Sheet No.- 3
Restaurant Flooring Legend
Open Garden
Restaurant
Stairs
Pathway
Customer
Entrance
Waiting
Room
Staff
EntranceStorage
Room
Kitchen
Restaurant
Counter
area
S.
No.
Symbols Place Floor
Type
Company Size
1 Stairs Marble RK Marble 4’x4’
2 Pathway
Entrance
Paving
Tile
Kajaria 1’x1’
3 Restaurant Vitrified
Tile
NITCO 2’x2’
4 Waiting
Room
Ceramic
Tile
Kajaria 2’,2’
5 Kitchen Ceramic
Tile
Kajaria 2’,2’
6 Storage
Room
Ceramic
Tile
Kajaria 2’,2’

37. Project Brief Drawing Title Project Detail Design By
Restaurant Design Layouts Sonal Gupta
2nd year commercial design diploma
NSQF level 6 NSDC
Dezyne E’cole College
Area Size – 59’x 60’6”
Area – 3,569.5 sq ft.
Detail Drawing No.
Sheet No.- 4
Restaurant Doors And Window
Legend
Open Garden
Restaurant
Stairs
Pathway
Customer
Entrance
Waiting
Room
Staff
EntranceStorage
Room
Kitchen
Restaurant
Counter area
S. No. Code Type Size
1 D1 Flush door 3’x7’
2 D2 Sliding door 16’x7’
3 D3 Flush door 3’x7’
4 D4 Sliding door 5’x7’
5 D5 flush door 3’x7’
6 D6 Flush door 3’x7’
7 W1, W2 Fixed window 6’4”x4’
8 W3, W4,W5 Fixed window 3’6”x4’
9 W6,W7,W8 Fixed window 3’6”x4’
`
`
D1
`
`
D2
`
`
D3
`
`
D4
`
`
D5
`
`
D1
`
`
W1
`
`
W2
`
`
W3
`
`
W4
`
`
W5`
`
W6
`
`
W7
`
`
86
Doors and windows Layout Of
Restaurant

38. Project Brief Drawing Title Project Detail Design By
Restaurant Design Layouts Sonal Gupta
2nd year commercial design diploma
NSQF level 6 NSDC
Dezyne E’cole College
Area Size – 59’x 60’6”Furniture Layout Of Restaurant
Area – 3,569.5 sq ft.
Detail Drawing No.
Sheet No.- 5
Restaurant Furniture Legend
Open Garden
Restaurant
Stairs
Pathway
Customer
Entrance
Waiting
Room
Staff
EntranceStorage
Room
Kitchen
Restaurant
Counter area
S. No. Symbols Type Size
1 Covered dining
table and chair
3’x7’
2 chair 16’x7’
3 Table 3’x7’
4 Counter 5’x7’
5 Single booth 3’x7’
6 Table 3’x7’
7 U-Shaped booth 7”x4’
8 Table 3’6”x4’

41. Concept Board Material Board

45. DETAIL LAYOUT OF WALL1

46. DETAIL LAYOUT OF WALL2

47. DETAIL LAYOUT OF WALL3

48. DETAIL LAYOUT OF WALL4

50. WALL1 ELEVATION

51. WALL2 ELEVATION

52. WALL3 ELEVATION

53. WALL4 ELEVATION

55. The Project Has Assigned Me During My 2nd Year Commercial Design Diploma. I Learnt About Coffee
Lounges. First I Consider That What Is The Requirements Of The Client, What Kind Of Project The
Market Wants The Most, Why I Should Make A Lounge, What Benefits It Will Provide To The Person
And What Types Of Customer Are Enter.
Then I Should Make A Look Book For Coffee Lounge. Then I Understand What Types Of Colours,
Textures, Accessories Used In Coffee Lounge. Then I Should Make A Inference Paper And Then Colour
Board, Texture Board, Lighting Board, Accessories Board, Flooring Board And Furniture Board. This
Project Has Been Created Under The Guidance Of Ms. Vinita Mathur
I Am Thankful To Dezyne E’cole College.

58. My Choice For Coffee Shop design

59. After Creating A Collage Of Coffee
Shop. I Brainstormed About What
Texture, Colour, Lines Are Used In
Coffee Shops. Mainly Focusing On
Various Elements Used In A Coffee
Shop. My Observation Are
Presented On Further Pages.

60. • Colour Brown Was Used In Form Of Tint, Tone, Shades
• Textures Were Used Wood, Brick, Concrete, Brushed Texture.
• Old Object Like Jar, Metal, Ceramic, Black Boards With Writing
In Chalk.
• Focusing And Highlighter Lights, Track Lights, Repetition Of
Light, Lights As Per The Wall Colour So That We Can’t See Light
Existing.
• We Didn’t Find Any Carpeted Floor And Very Rough Floor.

61. • Chairs Used More Like Stools And Table Were Very Small
Meant For Coffee, Saw Circle Table Shape And Few Shape Like
Organic And Wooden Lap.
• We Didn’t See Use Of Curtain And Blinds In A Coffee Shop.
• Pictures Frame And Racks Were Used Green Plants With Small
Leaves.
• Small Seating Arrangement Were Seeing.

62. Colour Brown Was Used In
Form Of Tint, Tone, Shades

63. 4215
Swiss Coffee
0470
Light Coffee
4198
Roast Brown
0587
Copper
8645
Rich Chocolate
9533
Brick Brown
8759
Timber Land

64. Textures Were Used Wood, Brick,
Concrete, Brushed Texture

66. Old Object Like Jar, Metal,
Ceramic, Black Boards With
Writing In Chalk, Racks

68. Focusing And Highlighter Lights,
Track Lights, Repetition Of Light,
Lights As Per The Wall Colour
So That We Can’t See Light
Existing.

70. We Didn’t Find Any Carpeted
Floor And Find Very Rough Floor

72. Chairs Used More Like Stools And
Table Were Very Small Meant
For Coffee, Saw Circle Table
Shape And Few Shape Like
Organic And Wooden Lap

74. BIBLIOGRAPHY
• Restaurant Anthropometric And Space Planning
• Pinterest
• Wikipedia.Com
• Inside Outside
• Time Saver Standards
• Better Interior

75. THANK YOU
2nd Year commercial Design Diploma
NSQF Level-6 of NSDC
Dezyne E’cole College, www.dezyneecole.com
SONAL GUPTA