Annexure AAB -‘CD – 01 (a)’

L T P/ Des SW/ No. TOTAL

Course Title: INTERIOR DESIGN STUDIO – II (RESTAURANTS) S Studio FW of CREDIT
Course Code: ID 253 PSD UNITS
Credit Units: 5 A
Course Level: UG 1 0 0 3 2SW 3 5

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1 Course Objectives:
 Students shall be able to describe the requirements of a
restaurant space.
 Students shall be able to develop the concept for making
a creative layout.
 Student shall be able to categorize design with the help
 of technical drawings.
 Students shall be able to assess the role of services in
restaurant space..

2 Focus on: Employability / Entrepreneurship / Skill

development (please tick).
3 Relevance with respect to: Gender, Environment &
Sustainability, Human value & Professional ethics (Please
tick)
4 Prerequisites: Understanding of design process and space
planning technique
Student Learning Outcomes:
 Students will be able to define merits & demerits related
to restaurant spaces.
 Students will be able to identify the concepts of design
based on restaurant interiors.
 Students will be able to integrate generate the technical
drawings.
 Students will be able to interpret the drawings with the
mock up model to justify the design solution.
Course Contents/Syllabus: Weightage
(%)
Module I: Introduction to Restaurant Design
Basic Concepts and spaces understanding 10%

Module II: Restaurant Site Visit & Industry Survey (PSDA) 20%

 Detailed study and analysis of similar spaces via

primary means, i.e. personally visiting the site and
experiencing the space, preferably an on-going
 construction site to be choosen

 Critically analyzing the case study for strengths and

weaknesses, for basic space requirements, materials
understanding and existing industry trends and
demands.

 Survey of the restaurant interiors industry &

stakeholders to understand the need w.r.t clients
requirement

 Preparing a conclusive report and presentation of merits

& demerits learnt from case study and industry survey
Module III Concept Development
Creating the problem statement, client aspect & character.
Creating concepts for design & making related sketches with concept
20%
sheet & area analysis keeping in view the requirements of the
anthropometric & ergonomic standards.

Module III Drafting

Making related technical drawings i.e. plans, furniture layout,
elevations, sections & details, and 3d views/perspective. 25%
Preparation of Material board & cost calculation through
market survey.
Module IV Services & Model
Working drawings of different services relating with the
25%
requirements of layout. Mock up model of the Interior space
showcasing the finishes &color scheme for restaurant space.

Pedagogy for Course Delivery:

The class will be taught using theory and case based method. In addition to assigning the case studies, the course instructor will spend
considerable time in understanding the concept of innovation through the eyes of the consumer. The instructor will cover the ways to think
innovatively liberally using thinking techniques
.
Lab/ Practical details, if applicable: NA

Assessment/ Examination Scheme:

Theory L/T (%) Studio (%) Total
40% 60% 100

Theory Assessment (L&T):

Continuous Assessment/Internal Assessment End Term Examination

Components CD P/H A CT
(Drop down)
Weightage (40%) 15 20 05 10 50%

Studio Assessment:
Continuous Assessment/Internal Assessment End Term Examination
Components (Drop down) PO PR A RE VIVA PORTFOLIO
Weightage (60%) 20 15 5 10 20 30
PO – Portfolio, PR – Presentation, A- Attendance, RE – Report

Text and Refrences

 Time Savers Standards for Interiors by J D, J P &MZISBN-10: 0071346163

 Neuferts Architects Data by Neuferts ISBN 10: 1405192534
 Space Planning Basics by Mark KarlenISBN-10: 0470231785
 World Ethnic Restaurants- shop design series.ISBN 13: 9784785800338
Additional Reading:
 Wiley inter science, London, 1992.
 Living by Design, Lund Humphries, London 1978.
 The American Design Ethic, MIT, USA, 1983. Pulos, Arthur,
 Product Design: Fundamentals and Methods Roozenburg and Eekels Exploring the Elements of Design Evans Poppy, Thomas Mark
A.,Delmar Cengage Learning, 2012.

Additional Reading:

 The Elements of Graphic Design, Allworth Press White Alex W

 The art of color: the subjective experience and objective rationale of color, 2011 Itten J.,
 Color and meaning: art, science and Singapore: Thames & Hudson symbolism, 1999. John Wiley and Sons., 1974 Gage, J.,
 Color Fundamentals: A Graphic Style Manual for Understanding How Color Impacts Design Sherin, A., Design Elements, , Beverly,
Mass: Rockport Publishers, 2011