ELECTIVES-I

INTERIOR DESIGN

SUB: HOSPITALITY INTERIOR

NAME: MAYURESH BARBARWAR

GUIDE NAME: SHARMISHTHA SURAJIWALE
INDEX
CHAPTER 1: INTRODUCTION

1. AIM
2. OBJECTIVE
3. METHODOLOGY
4. SCOPE AND LIMITATIONS

CHAPTER 2: INTRODUCTION TO HOTEL

1. WHAT IS A HOTEL?
2. DIFFERENT TYPES OF HOTEL
3. MAJOR COMPONENTS OF HOTEL
4. FLOWCHART OF THE CO-RELATION BETWEEN HOTEL COMPONENTS
5. SELECTED DEPARTMENT, TYPE, SCALE, ETCETERA

CHAPTER 3: CASE STUDY: BOOK CASE STUDY + LIVE CASE STUDY (TWO)

CHAPTER 4: COMPARTMENTALIZATION

BRANCH SELECTED ELABORATELY EXPLAINED [ NOTE: DEFINITION TO BE EXPLAINED IN

GENERAL PART]

1. ARCHITECTURAL/PLANNING COMPONENT
2. PRODUCT COMPONENTS
3. SERVICES
4. SIGNAGE: FORMS, COLOR CODING ETCETERA

CHAPTER 5: DESIGN INTERVENTION

1. BASIC/ FUNCTIONAL REQUIREMENTS

2. MATERIAL PALETTE: FINISHING MATERIAL SELECTION TO ITS APPLICATION
PROCESS
3. CONCEPT
4. MASTER PLAN/ KEY PLAN
5. FURNITURE PLAN
6. FLOORING PLAN
7. REFLECTED CEILING PLAN
8. SECTIONAL ELEVATION (MIN FOUR)
9. FURNITURE DETAIL (ONE)
10. ELECTRICAL LAYOUT
11. SERVICE LAYOUT (AC, FIRE-FIGHTING, ETCETERA)
CHAPTER 1: INTRODUCTION
1. AIM:
TO DESIGN A THEME RESTAURANT TO GIVE THE USER AN EXPERIENCE.

2. OBJECTIVE:
• TO UNDERSTAND THE REQUIREMENTS OF THE RESTAURANT.
• TO UNDERSTAND THE MATERIAL OF THE AMBIENCE WHICH ARE USED TO
CREATE AN EXPERIENCE.
• TO STUDY THE FUNCTIONS OF THE RESTAURANT.

3. METHODOLOGY:
• TO STUDY THE AESTHETICAL VALUES OF THE RESTAURANT IN ORDER TO
ATTRACT THE PEOPLE AND HAVE A UNIQUE DINING EXPERIENCE.
• CUSTOMER SATISFACTION ON THE AMBIENCE OVER THE FOOD.
• EXPLORING THE MATERIAL PALETTE TO TRIGGER THE SENSES OF THE USER
TO CREATE AN AMBIENCE ACCORDING TO THE CONCEPT OR THEME OF
THE RESTAURANT.

4. SCOPE AND LIMITATIONS:

• TO CREATE A SPATIAL DINING EXPERIENCE FOR THE USER WHICH WILL
COMPLIMENT THE FOOD.
• SCOPE FOR VARIOUS CONCEPTS AND SUBJECTS, UTILIZATION OF
VARIOUS ARCHITECTURE AND DÉCOR TECHNIQUES TO CREATE A EXOTIC
ENVIRONMENT FOR THE USER.
• DINERS USUALLY CHOOSE FOOD OVER THE AMBIENCE SO THE NEGATIVE
ASPECT OF THEME RESTAURANT IS THAT IT SHOULD NOT COMPLIMENT THE
THOUGHT OF AMBIENCE OVER FOOD.
CHAPTER 2: INTRODUCTION
1. WHAT IS A HOTEL?

OVERALL MODERN BUSINESS AND TOURISM DEVELOPMENT PHILOSOPHY IS GEARED

TOWARDS TOURISTS, GUESTS AND CONSUMERS AND SATISFYING THEIR NEEDS AND
DESIRES. MODERN HOSPITALITY IS DISTINGUISHED FROM OTHER RELATED ACTIVITIES IN
THE SPHERE OF PROVIDING ACCOMMODATION BY MEANS OF CONTINUOUS
MAINTENANCE OF THE QUALITY OF SERVICES AND INTRODUCTION OF NEW TYPES OF
SERVICES THAT ARE NOT CHARACTERISTIC OF THE HOSPITALITY BUSINESS, ALL IN ORDER
TO INCREASE THE QUALITY OF BASIC SERVICES OF ACCOMMODATION AND MEET THE
NEEDS OF THE MODERN CONSUMERS “ATITHI DEVO BHAVA” PRESCRIBES A DYNAMIC
RELATIONSHIP BETWEEN THE HOST AND GUEST WHICH EMODIES THE INDIAN
TRADITIONAL INDIAN PHILOSOPHY.

2. DIFFERENT TYPES OF HOTELS?

THERE ARE DIFFERENT CLASSIFICATIONS IN HOTELS:

• SUB-URBAN HOTELS: AS THE LAND COST IN THE CITY CENTRE IS HIGHER AND THE
SPACE IS LIMITED, SOME ENTREPRENEURS BUILD THEIR HOTELS NEAR THE
OUTSKIRTS OF THE CITY. PROVIDING SIMILAR FACILITIES AS THE DOWNTOWN
HOTEL, THESE HOTELS ARE SET IN SUBURBAN AREAS AND HAVE THE ADVANTAGE
OF QUICKER SURROUNDINGS. SUCH HOTELS ARE IDEAL FOR PEOPLE WHO
PREFER TO STAY AWAY FROM THE HUSTLE AND BUSTLE OF CITY. THE DURATION
OF THE STAY OF GUEST IN THESE HOTELS MAY BE LONGER THAN AT A HOTEL
LOCATED IN THE CITY. THE ROOM RATES IN SUCH HOTELS ARE MODERATE AND
MAY ATTRACT THE BUDGET TRAVELLERS.
• RESORTS HOTEL: HOTELS THAT ARE LOCATED AT TOURIST DESTINATION SUCH AS
HILL STATION, SEA BEACHES AND COUNTRYSIDE ARE REFERRED TO AS RESORT
HOTELS. THESE HOTELS HAVE A VERY CALM AND NATURAL AMBIENCE. THEY ARE
MOSTLY AWAY FROM CITIES AND ARE LOCATED IN POLLUTION –FREE ENVIRONS.
THE ROOM RATES IN THESE HOTELS MAY RANGE FROM MODERATE TO HIGH,
DEPENDING ON THE ADDITIONAL SERVICE OFFERED. THESE HOTELS COMBINE
STAY FACILITIES WITH LEISURE ACTIVITIES SUCH AS GOLF, SUMMER AND WINTER
SPORTS, ETC. THE OCCUPANCY IN RESORTS IS NORMALLY HIGHER DURING
VACATION TIME AND WEEKENDS WHEN GUEST WANT TO TAKE A BREAK FROM
THEIR WEEKLY ROUTINE.
• AIRPORT HOTEL: AIRPORT HOTELS ARE SITUATED IN THE VICINITY OF AIRPORT AND
OTHER PORTS OF ENTRY. OFFERING ALL THE SERVICES OF A COMMERCIAL HOTEL,
THESE HOTELS ARE GENERALLY PATRONIZED BY THE PASSENGERS WHO NEED A
STOPOVER EN ROUTE THEIR JOURNEY.
• BUSINESS OR COMMERCIAL HOTELS: DESIGNED TO CATER TO THE BUSINESS
TRAVELLER, COMMERCIAL HOTELS ARE GENERALLY SITUATED IN THE CITY
CENTRE. THESE HOTELS PROVIDE HIGH STANDARD ROOMS AND AMENITIES
 SITUATED IN THE CITY CENTRE. THESE HOTELS PROVIDE HIGH STANDARD ROOMS
AND AMENITIES, ALONG WITH HIGH SPEED INTERNET CONNECTIVITY, BUSINESS
CENTRES, AND CONFERENCE HALLS. THEY ALSO PROVIDE IN-HOUSE
SECRETARIAL SERVICES, AS WELL AS FACILITIES SUCH AS LETTER DRAFTING,
TYPING, AND FAX AND PHOTOCOPYING OF DOCUMENT FOR THE
CONVENIENCE OF THEIR GUEST. THE GUEST AMENITIES AT COMMERCIAL HOTELS
MAY INCLUDE COMPLIMENTARY NEWSPAPERS, MORNING COFFEE, CABLE
TELEVISION AND ACCESS TO CHANNELLED MUSIC AND MOVIES. THE DURATION
OF GUEST STAY IS GENERALLY VERY SHORT AT THESE HOTELS. THE OCCUPANCY
LEVEL IS HIGHER DURING THE WEEKDAYS AND SLIGHTLY LOWER DURING
WEEKENDS. THESE HOTELS ARE ALSO KNOWN AS DOWNTOWN HOTELS.
• BOUTIQUE HOTELS: THESE ARE VERY SMALL AND EXPENSIVE HOTELS AND MAINLY
CATER FOR ELITE CLASS. THEY ARE DIFFERENT FROM THE HOTELS IN THAT EACH
ROOM HAS A DISTINCT PERSONALITY. THOUGH THE HOTEL IS SMALL BUT STILL IT
HAS MORE NUMBER OF RESTAURANTS. EACH RESTAURANT IS DECORATED
KEEPING IN VIEW A THEME AND FOOD SERVED, THE UNIFORM OF THE STAFF, THE
MENU, EVEN THE WAY OF WELCOMING THE GUEST COMMEMORATES WITH THE
THEME.
• GREEN HOTEL: GREEN HOTELS ARE ENVIRONMENTALLY-FRIENDLY PROPERTIES
WHOSE MANAGERS ARE EAGER TO INSTITUTE PROGRAMS THAT SAVE WATER,
SAVE ENERGY AND REDUCE SOLID WASTE. THE BASIC DEFINITION OF A GREEN
HOTEL IS AN ENVIRONMENTALLY RESPONSIBLE LODGING THAT FOLLOWS THE
PRACTICES OF GREEN LIVING.

CLASSIFICATION OF HOTELS ACCORDING TO STAR RATING:

• ONE STAR HOTEL:

1. THESE ARE SMALLER HOTELS MANAGE BY PROPRIETOR.
2. THE HOTEL OFTEN HAS MORE PERSONAL ATMOSPHERE.
3. IT IS USUALLY LOCATED NEAR AFFORDABLE ATTRACTION, MAJOR
INTERSECTION AND CONVENIENT TRANSPORTATION.
4. FURNISHINGS AND FACILITIES ARE CLEAN BUT BASIC.
5. THE HOTEL SHOULD HAVE AT LEAST 10 LETTABLE BED ROOMS.
• TWO STAR HOTEL:
1. THE BUILDING SHOULD BE CONSTRUCTED AND THE LOCALITY AND ENVIRONS
INCLUDING THE APPROACH SUITABLE FOR GOOD HOTEL.
2. THERE SHOULD BE A RECEPTION COUNTER WITH A TELEPHONE.
3. ALL PUBLIC AND PRIVATE ROOMS SHOULD BE FULLY AIR CONDITIONED AND
SHOULD BE WELL EQUIPPED WITH SUPPORT QUALITY.
4. THERE SHOULD BE EXPERIENCED, COURTEOUS AND EFFICIENT STAFF IN SMART
AND CLEAN UNIFORMS.
5. 25% ROOMS SHOULD BE AIR CONDITIONED AND 75% SHOULD BE WITH
SHOWER FACILITIES.
• THREE STAR HOTEL:
1. TYPICALLY, THESE HOTEL OFFER SPACIOUS ACCOMMODATION THAT
INCLUDE WELL APPOINTED STAFF AND DECORATED LOBBIES.
2. BELL DESK SERVICES ARE GENERALLY NOT AVAILABLE. THEY ARE LOCATED
NEAR BUSINESS AREA FOR IMMEDIATE APPROACH AND ENVIRONS SHOULD
BE OF HIGHEST STANDARD.
3. THERE SHOULD BE WELL EQUIPPED, WELL FURNISHED AND WELLMAINTAINED
DINING ROOM/RESTAURANT ON THE PREMISES.
4. SHOULD HAVE 20 LETTEBLE ROOMS WITH MODERN BATHIING CHAMBERS AND
BATHTUBS. ALSO, 50% OF THE ROOMS SHOULD BE AIR CONDITIONED.
5. WELL INFORMATIVE STAFF AND RELIABLE PROVISIONS FOR LAUNDARY AND
OTHER AMENITIES.
• FOUR STAR HOTEL:
1. FACADE, ARCHITECTURAL FEATURES AND GENERAL CONSTRUCTION OF THE
HOTEL BUILDING SHOULD HAVE DISTINCTIVE QUALITIES.
2. THE LOCALITY INCLUDING THE IMMEDIATE APPROACH AND ENVIRONS
SHOULD BE OF HIGHEST STANDARD.
3. THERE SHOULD BE A RECEPTIONIST, CASH AND INFORMATION COUNTER
ATTENDED BY HIGHEST QUALIFIED TRAINED AND EXPERIENCED PERSONNEL
AND CONFERENCE FACILITIES.
4. SHOULD HAVE ATLEAST 25 LETTEBLE BED ROOMS WITH MODERN BATH
CHAMBERS WITH 24 HRS HOT AND COLD RUNNING WATER SUPPLY.
5. THERE SHOULD A SPECIAL RESTAURANT DINING WITH A DISCOTHEQUE.
6. VARIOUS OTHER RECREATIONAL AMMENITIES LIKE GYM, SPA AND SALON,
SWIMMING POOL SHOULD BE AVAILABLE FOR THE ENTERTAINMENT OF THE
USER.
• FIVE STAR HOTEL:
1. FACADE, ARCHITECTURAL FEATURES AND GENERAL CONSTRUCTION OF THE
HOTEL BUILDING SHOULD HAVE DISTINCTIVE QUALITIES.
2. THE LOCALITY INCLUDING THE IMMEDIATE APPROACH AND ENVIRONS
SHOULD BE OF HIGHEST STANDARD.
3. THERE SHOULD BE A RECEPTIONIST, CASH AND INFORMATION COUNTER
ATTENDED BY HIGHEST QUALIFIED TRAINED AND EXPERIENCED PERSONNEL
AND CONFERENCE FACILITIES.
4. ROOMS WITH HIGH AMENITIES AND OTHER FACILITIES FOR THE USER LIKE
24HRS LAUNDARY AND HOUSEKEEPING.
5. ADEQUATE PARKING AND SWIMMING POOL.
6. SHOULD OFFER BOTH INTERNATIONAL AND REGIONAL CUISINES AND THE F&B
SERVICES SHOULD BE OF HIGHEST STANDARDS.
3. MAJOR COMPONENTS OF HOTEL: MANAGEMENT

• THE MAJOR COMPONENTS OF

HOTEL ARE ACCOMMODATIONS, HOTEL
F&B SERVICES, RECREATIONAL AND
MANAGEMENT. ACCOMMODATIONS F&B RECREATIONAL
• ACCOMMODATIONS PLAYS A
VITAL ROLE IN THE EXPERIENCE OF
THE USER. BEING AWAY FROM
HOME BUT AT HOME IS THE BEST
FEELING. HOTEL MANAGEMENT TRY
TO PROVIDE THE SERVICES TO THE
FULLEST.
• F&B AS IN FOOD AND BEVERAGE
SERVICES CONTROL THE FOOD HOSPITALITY WHICH IS OFFERED FOR THE USER IN
ORDER TO MAKE THE USER FEEL LIKE GUEST.
• RECREATIONAL SERVICES ARE PROVIDED TO ENTERTAIN THE GUESTS AND MAKE
THEM FEEL COMFORTABLE.
• THESE ABOVE SERVICES ARE PROVIDED BY THE MANAGEMENT STAFF FROM THE
MANAGERS TO THE HOUSEKEEPING.

4. FUNCTIONAL RELATIONSHIP BETWEEN THE

COMPONENTS:

• THE ROLE OF THE LOBBY AS A CENTRAL GATHERING

POINT SERVING BOTH THE PUBLIC AREAS AND THE
BACK-OF-HOUSE AREAS.
• ONCE THE ACTIVITIES AND RELATIONSHIPS ARE
ESTABLISHED, YOU CAN ALLOCATE APPROPRIATE
SPACE TO THE ACTIVITY, BOTH DIRECT ACTIVITY
SPACE AND SPACE NEEDED TO SUPPORT THE
ACTIVITY.
• THE COMPONENTS ARE CATEGORIZED AND
ZONED ACCORDING TO THE TYPE OF HOTEL.
• RECREATIONAL ACTIVITIES LIKE POOL, HEALTH
CLUB, GAMING ROOMS ARE THERE FOR THE
ENTERTAINMENT OF THE BOARDERS.
• A HOTEL NEEDS SPACE NOT ONLY FOR ITS GUESTROOMS, BUT ALSO FOR
INFRASTRUCTURE SUCH AS THE PLUMBING, MECHANICAL SYSTEMS (HEAT AND
AIR-CONDITIONING), VERTICAL TRANSPORTATION (STAIRS AND ELEVATORS),
HORIZONTAL CIRCULATION (CORRIDORS), AND SERVICE AREAS FOR
HOUSEKEEPING.
PUBLIC SPACES:

• THE PUBLIC SPACES ARE THE “LIVING

SPACES” OF THE HOTEL. THEY STAGE THE SET
FOR THE OTHER ACTIVITES WHICH REVOLVE
AROUND THEM SUCH AS F&b OUTLETS,
CONFERENCE HALL, BANQUETS, ETC.
• THESE SPACES INDULGE USERS TO
EXPERIENCE THE HOSPITALITY AND FRAME
AN IMAGE ABOUT THE HOTEL. INFORMAL
AND FORMAL MEETING SPACES ALLOWS
USERS TO INTERACT AND ENGAGE.
• HOTEL LOBBIES HAVE BECOME THE MOST ICONIC OF ALL HOTEL SPACES. THE
LOBBY MUST FUNCTION NOT ONLY AS THE HOTEL'S "FRONT OFFICE," BUT ALSO AS
AN IMPORTANT TRANSITION SPACE.
• THE TRANSITION FROM AN OFTEN HECTIC AND ARDUOUS JOURNEY TO THE
SECURITY AND SERENITY OF THE HOTEL TAKES PLACE IN THE LOBBY. IF YOU THINK
ABOUT IT, THE BEST LOBBIES WORK SO WELL THAT GUESTS DO NOT EVEN NOTICE
THE ATTENTION TO PROGRAM AND PLANNING DETAIL.
• THE RECEPTION DESK IS OBVIOUS AND INVITING, REGARDLESS OF WHICH
ENTRANCE THE GUESTS USE. PEOPLE CIRCULATE EFFORTLESSLY TO THE OTHER
SPACES WITHIN THE HOTEL, WITHOUT FEELING LOST OR DISORIENTED.

FOOD AND BEVERAGE PROGRAMMING:

• PROVIDE FINE-DINING VENUES WITH DIRECT ACCESS TO THE EXTERIOR TO

MAXIMIZE STREET PRESENCE AND TO ENHANCE THE RESTAURANT'S POSITIONING
AS A LOCAL EATERY.
• LOCATE THE HOTEL'S MAIN CASUAL DINING RESTAURANT AS CONVENIENTLY AS
POSSIBLE IN THE HOTEL'S MAIN CIRCULATION PATTERNS TO MAXIMIZE INTERNAL
BUSINESS.
• CONSERVE BACK-OF-THE-HOUSE SPACE BY SHARING KITCHENS AMONG F&B
OUTLETS, EXCEPT FOR A KITCHEN USED BY A CELEBRITY CHEF.
• IF POSSIBLE, PROVIDE A SHARED RESTAURANT AND BANQUET KITCHEN, AGAIN
FOR ECONOMY OF CONSTRUCTION AND OPERATION.
• PROVIDE SATELLITE BARS WITH AN APPROPRIATELY SIZED SERVICE AREA FOR
PREPARATION, STORAGE, AND BACKUP.
• APART FROM GUEST ROOMS, BOARDERS TEND TO LIKE A LEISURE DINING
EXPERIENCE WHICH WILL BE MEMORABLE.
• AMBIENCE OF THE RESTAURANT SHOULD HAVE A THEME WHICH IS FROM THE
TRADITIONAL ARCHITECTURE OF THE LCATION OR ANY KIND OF THEME WHICH
WILL EXCITE THE GUEST TO CREATE A MEMORABLE DINING EXPERIENCE.
5. THEME RESTAURANT

A THEME RESTAURANT IS A TYPE OF RESTAURANT THAT USES THEMING TO ATTRACT

DINERS BY CREATING A MEMORABLE EXPERIENCE. THEME RESTAURANTS HAVE A
UNIFYING OR DOMINANT SUBJECT OR CONCEPT, AND UTILIZE ARCHITECTURE, DECOR,
SPECIAL EFFECTS, AND OTHER TECHNIQUES, OFTEN TO CREATE EXOTIC ENVIRONMENTS
THAT ARE NOT NORMALLY ASSOCIATED WITH DINING BECAUSE THEY ARE INACCESSIBLE,
NO LONGER EXIST, ARE FICTIONAL OR SUPERNATURAL, OR TABOO. THE THEME MAY BE
FURTHER EXTENDED THROUGH THE NAMING AND CHOICES OF FOOD, THOUGH FOOD
IS USUALLY SECONDARY TO ENTERTAINING GUESTS.

CLASSIFICATION:

• MOST RESTAURANTS HAVE AN INHERENT “THEME” BASED ON THE ORIGIN OR TYPE

OF CUISINE SERVED. MANY RESTAURANTS HAVE A DISTINCT STYLE OF DECOR,
AND CREATE A SPECIFIC AMBIANCE FOR THE COMFORT OF THEIR CLIENTELE.
• AMBIENCE COMES FIRST RATHER THAN FOOD IN THEME RESTAURANT. BUT SOME
RESTAURANTS REINFORCE THE AMBIENCE WITH THE FOOD. THE FIRST EXPERIENCE
USER GETS IS THE AMBIENCE AND THE EXPERIENCE OF THE SPACE STARTS.
• THEME RESTAURANTS HAVE THE POTENTIAL FOR HIGH PROFITS BECAUSE DINERS
USUALLY PREFERS THE VIBE AND THE AMBIENCE WITH THE FOOD.

HISTORY:

• MODERN RESTAURANTS DATE TO BACK TO EIGHTEENTH CENTURY FRANCE. BY

THE EARLY NINETEENTH CENTURY, THEY HAD BEEN INTRODUCED IN AMERICA.
• IN THE LATE 1800S, RESTAURANTS BEGAN USING THEMING TO DIFFERENTIATE
THEMSELVES FROM INCREASING COMPETITION. IN THE 1890S, AT LEAST THREE
DIFFERENT ELABORATELY THEMED NIGHTCLUBS WERE OPERATING IN PARIS,
USING THEMES OF DEATH, HELL, AND HEAVEN.
• IN THE EARLY TWENTIETH CENTURY, SO-CALLED “PROGRAMMATIC” OR
“MIMETIC” STYLE STRUCTURES BECAME POPULAR FOR RESTAURANTS, INCLUDING
BUILDINGS SHAPED LIKE VEHICLES, ANIMALS, AND EVEN THE FOOD THEY SERVED.
• THIS THEMING WAS LARGELY A RESPONSE TO THE GROWING POPULARITY OF THE
AUTOMOBILE, AS THE BUILDINGS THEMSELVES BECAME ADVERTISEMENTS AIMED
AT PASSING MOTORISTS.

NAUTILUS, GERMANY RAINFOREST RESTAURANT,CHENNAI

CHAPTER 3: CASE STUDIES
1. CENTRAL JAIL RESTAURANT, BANGLORE
A RESTAURANT THEME LIKE A JAIL IS A VERY UNIQUE AND
SCARY THEME TO DINE AT. CENTRAL JAIL RESTAURANT
CREATED THIS JAIL THEME FOR THE USERS TO EXPERIENCE A
DIFFERENT TYPE OF DINING. THE ENTRANCE OF THE
RESTAURANT IS CREATED JUST LIKE THE JAIL ENTRANCES ARE
BECAUSE THE USERS GET THE HINT OF THE THEME WHICH IS
INSIDE THE RESTAURANT.

ARCHITECTURAL CHARACTERISTICS:

• CENTRAL JAIL RESTAURANT OFFERS PRIVATE

DINING EXPERIENCE FOR THE GROUP OF
PEOPLE. THEY HAVE CREATED PRISONER CELL
BOOTHS FOR DINING.
• THESE PRISON CELLS HAVE EXPOSED BRICK
WALLS AND METAL RODS ON ONE END TO
MAKE IT LOOK LIKE A PRISON CELL. THE
INTERIOR IS VERY SIMPLE YET VERY CATCHY.
• THE PRIVATE DINING BOOTHS HAVE SLIDING
DOOR FOR THE ACCESIBILITY AND SERVICE.
• THEY HAVE USED MATERIALS LIKE WOOD, BRICK,
METAL.
• TO ADD TO THE THEME, THE WORKING STAFF ARE
DRESSED AS JAILORS AND PRISONERS.
• SIMPLE COLUMN-BEAM GRID IS FOR THE CEILING
AND WIRE MESH IS INSTALLED AS A FLASE
CEILING TO MAKE IT LOOK SIMPLE.
• GUNS ARE HANGED TO THE CEILING FOR THE
MURAL PURPOSE WHICH ADDS FEATURES TO THE
SPACE.

SERVICES:

• LIGHTING:
SIMPLE BULBS ARE TIED TO THE ROPE AND ARE
HANGED FROM THE CEILING WHICH ENHANCES
THE DRAMA TO THE SPACE. EACH PRIVATE
DINING BOOTHS HAVE THESE KIND OF BULBS
OVER THE DINING TABLE. IT CREATES A CENTRAL
FOCAL POINT.
ALSO, THE PRIVATE DINING BOOTHS HAVE A
ALARM LIGHT WHICH IS INSTALLED.

• AIR CONDITIONING
THE FOOTPRINT OF THE RESTAURANT IS NOT SO LARGE, SO SPLIT AIR
CONFITIONING SYSTEM WAS INSTALLED RATHER THAN CENTRAL AIR
CONDITIONING SYSTEM.
CHAPTER 4: COMPARTMENTALIZATION
A THEME RESTAURANT IS A TYPE OF RESTAURANT THAT USES THEMING TO ATTRACT
DINERS BY CREATING A MEMORABLE EXPERIENCE. A THEME MIGHT BE OVER SOME
LOCATION OR SOME ARCHITECTURAL STYLE OR AN EXPERIENCE CREATED INSIDE THE
SPACE. VARIOUS STRATEGIES AND MATERIALS ARE USED TO GET THE QUALITY OF THE
SPACE ACCORDING TO THE THEME SO THAT THE DINERS ENJOY THE VIBE. CUSTOMERS
THESE DAYS ARE ALWAYS LOOKING FOR NEW EXPERIENCES, AND A FRESH AND QUIRKY
RESTAURANT INTERIOR DESIGN CATCHES THEIR EYES.

ARCHITECTURAL/PLANNING COMPONENT:

THE MAJOR PROGRAMMATIC SPACES TO BE

DEFINED-

• ENTRY & WAITING AREA

• DINING
• BAR OR LOUNGE
• KITCHEN
• AMPLE AISLE AND CIRCULATION
SPACE
• SERVICE AREA

CREATING A RESTAURANT DESIGN AND FLOOR PLAN INVOLVES KNOWING

EVERY ANTHROPOMETRICAL VIABILITY, THAT IS, THE SPACE REQUIRED FOR HUMAN
SITTING AND MOVEMENT, THE AREA YOU HAVE, AND MAKING OPTIMUM UTILIZATION
OF THE SPACE KEEPING IN MIND THE REQUIREMENTS OF YOUR RESTAURANT BUSINESS.

ENTRANCE:

THE ENTRANCE OF YOUR RESTAURANT CASTS A FIRST IMPRESSION AND GIVES THE USER
AND IDEA ABOUT THE THEME ANG IGNITE THE EXPERIENCE ENVIRONMENT. THE ENTRY
GIVES A PREVIEW ABOUT THE SPACE WE ARE ENTERING INTO. THE ENTRY CAN BE
ELABORATED WITH ONE THAT EMPHASIZED THE OPENING OR BRING FORTH THE THEME
OF RESTAURANT.

DINING ROOM:

DINING ROOM IS THE AREA WHERE THE USERS MOSTLY SPEND 98% OF THE TIME. WHILE
DESIGNING THE DINING SPACE, THE USERS SHOULD FEEL COMFORTABLE.

a) WAITING AREA:
THE WAITING AREA IS OFTEN OVERLOOKED WHILE CREATING RESTAURANT
DESIGNS. OVERLOOKING THIS AREA RESULTS IN DINERS WAITING FOR THE TABLE.
THERE SHOULD BE ENOUGH SPACE FOR GUESTS WHERE THEY COULD WAIT FOR
DINING.
 b) SEATING AREA
THE SEATING AREA SHOULD BE
DESIGNED WITH AT LEAST THREE SIZES
OF TABLES WITH THE MOTIVE TO
ACCOMMODATE SMALL, MEDIUM
AND LARGE PARTIES ACCORDINGLY.
BETWEEN EVERY DINING TABLE, THERE
SHOULD BE A STANDARD OF 3-4 FT TO
AVOID ANY CHAOS AND
DISTURBANCE.

ROOM LAYOUT:

1) MULTIPLE ROOMS:
PROS:
• EASIER TO ANCHOR TABLES FOR CONSISTENT RESTAURANT SEATING
LAYOUT
• PERFECT FOR POSITIONING TABLES ALONG WALLS OR WINDOWS
• ALLOW FOR ROOM DECOR THEMES
OR CUSTOMIZATION
• CREATE PRIVATE DINING OPTIONS
WITH CONTROLLED VOLUME
• OPTION TO HOST PRIVATE PARTIES IN A
SECLUDED ROOM WITH CONTROLLED
VOLUME.
CONS:
• POTENTIALLY MORE CHALLENGING
FOR WAIT STAFF TO NAVIGATE OR
HOSTS TO GAUGE AVAILABLE TABLES
• MAY BE LESS LIKELY TO
ACCOMMODATE VERY LARGE
PARTIES OR EVENTS
• PERMANENT WALLS LIMIT FUTURE RENOVATIONS

2) OPEN ROOMS:
PROS:
• IDEAL FOR PORTABLE TABLES, AWAY
FROM FIXTURES AND WALLS
• ANCHORED SEATING POSSIBLE
AGAINST WALLS, WINDOWS, OR
COLUMNS.
• ENABLE CUSTOMERS TO ENJOY THE
ENTIRE ROOM, VISUALLY AND
ACOUSTICALLY.
• CAN ACCOMMODATE VERY LARGE
PARTIES.
• TEMPORARY PARTITIONS OR DIVIDERS
ON CASTERS CAN BREAK UP THE
ROOM AS NEEDED
 CONS:
• CAN BECOME A LOUD ENVIRONMENT, NOT CONDUCIVE FOR
CONVERSATION.
• COULD CREATE AISLE TRAFFIC AND MIGHT BE A PROBLEM FOR WAITERS
TO SERVE.

c) POS TERMINALS AND BILLING AREA

THE POINT OF SALE TERMINAL SYSTEM SHOULD BE POSITIONED AT A PLACE THAT
WILL MAXIMIZE EFFICIENCY. THERE SHOULD BE THE MINIMIZATION OF THE STAFF
RUNNING BACK AND FORTH BETWEEN THE PAYMENT STATIONS.
YOUR RESTAURANT DESIGN SHOULD BE STRUCTURED TO GET AS MANY TABLES AS
YOU CAN INTO YOUR DINING ROOM.

PRODUCT COMPONENTS:

• PRODUCTS OR FURNITURE COMPONENTS

WHICH ARE USED IN A RESTAURANT ARE
TABLE AND CHAIRS FOR SEATING AND BAR
STOOLS FOR A LIMITED TIME SITTING.
• VARIOUS TABLE SIZES ARE THERE
ACCORDING TO THE NEUFERT
STANDARDS.
• VARIOUS SIZES OF TABLES ARE DESIGNES
FOR THE COMFORT ACCORING TO THE
SEATING CAPACITY.
THE SHAPES OF THE TABLE ARE
RESTANGLES, SQUARE OR CIRCULAR.
• AISLE SPACE:

THE DISTANCE BETWEEN TWO TABLES FOR THE

SERVICE AND A GUS TO PASS BY. THERE
SHOULD BE A TWO PERSON CIRCULATING
SPACE.

BANQUETING SEATING

• BANQUETING SEATING IS THE DINING

CHAMBER TYPE OF SEATING.
• THIS TYPE OF SEATING CAN CENTRALY
ALIGNED SO FOR THE CONVIENIENCE OR
IF YOU HAVE THE VIEW THEN THIS TYPE OF
SEATING CAN BE ALIGNED TO THE
WINDOW.
SERVICES:

• THERE ARE VARIOUS SERVICES WHICH ARE INCORPORTED IN A DESIGN SUCH AS

LIGHTING, FIRE FIGHTING, ACOUSTICS, HVAC, SANITATION.
• SERVICES ARE A PART OF A DESIGN AND IT SHOULD BEVERY WEL MANAGED TO
MAKE YOUR DESIGN FUNCTIONAL.
• SEVICES SHOULD BE KEPT HIDDEN FROM THE VISITORS COMING TO THE SPACE
OR IN SOME CASES IT CAN BE KEPT HIDDEN CONSIDERING THE THEME OF THE
RESTAURANT, SO IT GETS CAMOUFLAGE IN THE THEME.

A. ELECTRIFICATION AND LIGHTING:

ONE OF THE MOST IMPORTANT FEATURES OF RESTAURANT DESIGN IS LIGHTING.
LIGHTING IN YOUR RESTAURANT CAN ADD TO THE AMBIANCE OF YOUR DINING
ROOM OR RUIN THE EXPERIENCE COMPLETELY FOR YOUR CUSTOMER.

THERE ARE THREE MAIN KINDS OF LIGHTING:

• AMBIENT LIGHTING:
IS THE MAIN SOURCE OF LIGHT IN A ROOM, AND
IT CAN BE NATURAL LIGHT OR PROVIDED WITH
ELECTRIC OVERHEAD FIXTURES. IT ALLOWS
PEOPLE TO SEE AND MOVE AROUND EASILY AND
COMFORTABLY.
• TASK LIGHTING:
ALLOWS YOUR CUSTOMERS AND STAFF
MEMBERS TO PERFORM FUNCTIONS THAT MAY
NEED A MORE CONCENTRATED LIGHT SOURCE,
LIKE READING A MENU OR COOKING. IT CAN
TAKE THE FORM OF OVERHEAD LAMPS, BRIGHT
FLUORESCENT LIGHTS IN YOUR KITCHEN, OR A
SMALL TABLE LAMP ON YOUR HOSTESS STAND.
• ACCENT LIGHTING:
ADDS DRAMA TO YOUR SPACE. IT IS USED TO CONSTRUCT FOCAL POINTS
AROUND YOUR FRONT-OF-HOUSE AREA. THIS CAN BE DONE BY USING LIGHT TO
HIGHLIGHT PIECES OF ARTWORK OR MENU BOARDS, OR YOU CAN USE
COLORFUL LIGHTING BEHIND A BAR OR WATER FIXTURE.

B. FIRE FIGHTING:
RESTAURANTS ARE AT A HIGHER RISK OF FIRE BECAUSE OF HIGH FIRE VARIABLES.
IT IS IMPORTANT FOR A RESTAURANT TO HAVE FIRE PROTECTION SYSTEMS. THIS IS
DUE TO THE ENVIRONMENT WITH THE POTENTIAL OF COMBUSTIBLES IN CLOSE
PROXIMITY TO HOT SURFACES AND OPEN FLAMES.
TO PROTECT THE FIRE:
• FIRE SPRINKLERS
• FIRE HOSE REEL SYSTEM
• FIRE EXTINGUISHERS
• SMOKE AND HEAT DETECTORS &
• FIRE ALARMS NEED TO BE INSTALLED.
C. AIR CONDITIONING:
AN HVAC SYSTEM CAN EASILY MAKE OR BREAK THE EXPERIENCE SOMEONE HAS
AT YOUR RESTAURANT. AIR CONDITIONING SYSTEM PLAYS A VERY VITAL ROLE IN
THE RESTAURANT AMBIENCE AS IT ADDS UP THE FEELING OF COMFORT TO THE
SPACE. THERE ARE SOME RESTRICTIONS WHEN IT COMES TO HVAC SYSTEM FOR
RESTAURANTS.

• MAKE-UP AIR: THERE MUST BE SUFFICIENT AMOUNTS OF AIR EXCHANGE

BETWEEN INDOORS AND OUT. TOO MUCH OR TOO LITTLE WILL CAUSE
DRAFTS AND SLAMMING DOORS, TERRIBLE AIR QUALITY, REDUCED
ENERGY EFFICIENCY, AND BACK-VENTING OF COMBUSTION GASES.
• COOLING: SOMETHING AS SIMPLE AS INCONSISTENT TEMPERATURES CAN
CAUSE A DECREASE IN PROFITS DUE TO CUSTOMER UNEASE, REDUCED
STAFF PRODUCTIVITY, AND EXTREMELY HIGH ENERGY COSTS. MAKE SURE
TO ADDRESS ALL ZONES, BOTH INTERNALLY AND EXTERNALLY WHEN
DESIGNING YOUR SYSTEM.
• AIR QUALITY: COOKING WILL RELEASE GASES, GREASE AND SMOKE, ALL
OF WHICH ARE NOT ONLY UNPLEASANT BUT CAN BE DANGEROUS. WHEN
DESIGNING THE KITCHEN TAKE INTO ACCOUNT PLACEMENT OF
APPLIANCES, HOODS, VENTS AND EXHAUST FANS. TRY TO COORDINATE
THIS TO INCREASE HVAC EFFICIENCY, THUS IMPROVING AIR QUALITY.
• FIRE PREVENTION/SUSPENSION: CITY, COUNTY OR STATE BUILDING CODE
REQUIREMENTS MAY DICTATE YOUR FIRE SUPPRESSION SYSTEMS. THESE
SYSTEMS MAY UTILIZE INERT GAS, OR DRY CHEMICALS TO PUT OUT ANY
FIRES THAT MAY OCCUR. TO HELP PREVENT FIRES MAKE SURE TO MAINTAIN
YOUR SYSTEM WITH ROUTINE CLEANING AND PROFESSIONAL
INSPECTIONS.

D. ACOUSTICS:
A STUDY CONFIRMED THAT IN AN ENVIRONMENT OF LOUD NOISE, OUR SENSE OF TASTE
IS COMPROMISED. DINING EXPERIENCE CAN HAPPEN WHEN OUTSIDE NOISE IS NOT
THERE AND THE USERS CAN FEEL THE SPACE WITH NO DISTURBANCE. ACOUSTICS CAN
HELP THIS ACHIEVE. THERE ARE CONSIDERATIONS FOR NOISE CANCELLATIONS
PLANNING WISE:
• SPREAD AND DAMPEN THE SOUND USING ALCOVES AND PHYSICAL
BARRIERS THAT BREAK UP THE PATH OF THE SOUNDWAVES AND DISSIPATE
THEIR ENERGY.
• SEPARATE SEATING AREAS FOR LARGE, LOUD GROUPS OF MORE THAN
EIGHT FROM SMALL INTIMATE GROUPS OF TWO TO FOUR PEOPLE.
• DON’T DESIGN SEATING AREAS NEAR SPEAKERS, OPEN KITCHENS, OR
KITCHEN MACHINES LIKE COFFEE GRINDERS AND BLENDERS.
• USE SOUND ABSORBING WALL LININGS AND CREATE SOUND ABSORBING
FEATURE WALLS THAT CAN ALSO BE TURNED INTO ART.
• USE SOUND ABSORBING CEILING LININGS OR CREATE CEILING ISLANDS
AND/OR BAFFLES OF SOUND ABSORBING MATERIALS WHERE CEILINGS
ARE VERY HIGH.