Purposal

IEC COLLEGE OF ART & FASHION
Affiliated with Limkokwing University of Creative Technology
BA IN INTERIOR ARCHITECTURE
ENSCAPE
ASSIGNMENT : FINAL SUBMISSION
STUDENT NAME: DIVYATA DHAKAL
REGISTRATION NO:- IEC/BIA/LIM/2021018
SEMESTER: 5 TH
BATCH: 2021
LECTURER NAME: SUMAN KARMACHARYA
SUBMISSION DATE : 25 TH APRIL
DATE RECEIVED BY LECTURER:
DATE RETURN TO STUDENT:…………………………….
DIVYATA DHAKAL
BATCH-2021/ SEMESTER-5th
RESEARCH MEATHODOLOGY
IEC College of Art & Fashion
TO WHOM IT MAY CONCERN
This is to certify that this project has been made by Divyata Dhakal for the
successful completion of the project assigned in Enscape.
_______________________
Mrs. Shailaja Adhikary lecturer
Managing Director of IEC College of Art & Fashion SUMAN KARMACHARYA
DIVYATA DHAKAL
ACKNOWLEDGEMENT
I sincerely acknowledge thanks to IEC College of Art & Fashion, Kathmandu

for providing me with an excellent opportunity to work in this project.
I would like to express my gratitude to our lecturer SUMAN KARMACHARYA

sir of IEC College, Kathmandu for his excellent support.
Finally I would like to thank my college & batch mates for their kind
co–operation and assistance.
________________
Student Name: Divyata Dhakal
Batch: 2021
DIVYATA DHAKAL
Table of Contents
1. Introduction
1.1Definition and Concept
1.2Historical Origins
1.3European Café Culture
1.4Evolution and Global Spread
1.5Café as a Cultural Institution
1.6Modern Café Trends
2. Reason to chose this topic
2.1 Background and Purpose
2.2 Objectives
2.3 Scope
3. Methodology
3.1 Research Design
3.2 Data Collection Methods
3.3 Analysis Techniques
4. Deliverables
5. Literature review
DIVYATA DHAKAL
1. Introduction:
Cafés hold a special place in the hearts of people around the
world. They are not just places to enjoy a cup of coffee or a
meal; they often serve as social hubs, meeting places, and
centers of intellectual and cultural exchange. This section
provides a detailed and comprehensive description of a café
and its history, highlighting the significance and evolution of
these establishments over time.
1. Definition and Concept:
A café, derived from the French word for "coffee," is an establishment that typically serves a
variety of hot and cold beverages, light meals, pastries, and snacks. Cafés are characterized by
their relaxed and comfortable atmosphere, making them inviting spaces for people to gather,
socialize, and unwind. While coffee is often a central element, modern cafés also cater to
diverse preferences, offering a range of tea, specialty drinks, and other beverages.
2. Historical Origins:
The café culture can be traced back to the 15th century in the Middle East, where coffeehouses
served as meeting places for intellectuals, artists, and scholars. These establishments provided a
space for lively discussions, debates, and the exchange of ideas. Coffeehouses quickly spread to
Europe, with the first café opening in Venice in the 17th century.
3. European Café Culture:
During the 17th and 18th centuries, cafés became popular gathering spots in European cities
such as Paris, Vienna, and London. They played a significant role in shaping intellectual and
cultural movements, acting as meeting places for artists, writers, philosophers, and
revolutionaries. Cafés became hubs for discussions, where ideas were debated, newspapers
were read, and literary works were created.
4. Café as a Symbol of Enlightenment:
The café culture of the 18th century aligned with the ideals of the Enlightenment, emphasizing
reason, freedom of thought, and the exchange of knowledge. Intellectuals and philosophers,
such as Voltaire, Rousseau, and Diderot, frequented cafés, utilizing them as platforms for
intellectual discourse and the dissemination of ideas.
5. Evolution and Global Spread:
As cafés continued to evolve, they became synonymous with bohemian culture, artistic
movements, and social gatherings. In the 19th and 20th centuries, cafés gained popularity in
cities worldwide, including New York, Berlin, Buenos Aires, and Istanbul. Each café had its
unique character, attracting different clientele and contributing to the local culture.
DIVYATA DHAKAL
6. Café as a Cultural Institution:

Cafés have often served as cultural institutions in their respective communities, acting as
venues for poetry readings, live music performances, art exhibitions, and literary discussions.
They have nurtured creativity and provided a platform for emerging artists, writers, and
musicians to showcase their talents.
7. Modern Café Trends:

In recent decades, cafés have adapted to changing consumer preferences and trends. With the
rise of specialty coffee and the craft coffee movement, cafés have become increasingly focused
on providing high-quality, ethically sourced coffee beans and expertly brewed beverages.
Additionally, many cafés now emphasize sustainable practices, organic food options, and
innovative interior designs that create unique and memorable experiences for patrons.
The café has evolved from its humble origins as a place to enjoy a cup of coffee into a cultural
institution that fosters community, creativity, and intellectual exchange. With their inviting
atmosphere, diverse menu offerings, and commitment to quality, cafés continue to hold a
special place in society, providing spaces where people can connect, relax, and enjoy the simple
pleasures of life. As cafés continue to adapt to changing times, they will undoubtedly remain
cherished establishments that bring people together and contribute to the vibrancy of local
cultures worldwide.
DIVYATA DHAKAL
2. Reason to chose this topic

I am writing to present a comprehensive proposal for a Café Interior Architecture Report. As an
interior architecture student with a passion for creating functional and aesthetically pleasing
spaces, I believe my skills and expertise will contribute significantly to the success of this
project.
2.1 Background and Purpose

The purpose of this Café Interior Architecture Report is to provide a comprehensive analysis of
the interior architecture design of [Café Name]. The report aims to evaluate the existing design,
identify areas of improvement, and provide recommendations for enhancing the overall dining
experience. The café industry is highly competitive, and a well-designed interior can significantly
impact customer satisfaction and loyalty. This report serves as a guide for optimizing the café's
interior architecture to create a welcoming and functional space that aligns with the café's
brand identity.
2.2 Objectives
The objectives of this report are as follows:
● Conduct a detailed site analysis of the café's interior architecture.
● Evaluate the current space planning and layout of the café.
● Assess the materials, finishes, lighting, furniture, and fixtures used in the café.
● Analyze the branding and graphics elements within the café.
● Evaluate the café's sustainability practices.
● Provide recommendations for improving the café's interior architecture design.
2.3 Scope
This report focuses on the interior architecture design aspects of [Café Name]. It includes an
in-depth analysis of the site, conceptual framework, space planning, materials, lighting,
furniture, fixtures, branding, and sustainability practices. The report does not cover the café's
operational aspects, such as menu development or marketing strategies. The scope is limited to
the interior architecture design elements that directly impact the customer experience within
the café.
Scope of Work:
1. Site Analysis:
● Conduct a thorough analysis of the café's existing interior architecture, including
measurements, photographs, and observations.
● Evaluate the current layout, circulation patterns, and utilization of space.
● Identify strengths and weaknesses in the design and functionality of the space.
2. Conceptual Framework:
● Develop a conceptual framework for the café interior architecture report.
DIVYATA DHAKAL
● Define key design principles and goals to guide the analysis and
recommendations.
3. Space Planning Analysis:
● Assess the café's space planning, including the arrangement of seating areas,
service counters, kitchen space, restrooms, and storage.
● Evaluate the efficiency of circulation and accessibility within the space.
● Identify opportunities for optimizing space utilization and flow.
4. Material Analysis:
● Evaluate the materials and finishes used in the café, considering aspects such as
durability, maintenance, aesthetics, and sustainability.
● Identify areas where material selections can be improved or enhanced to align
with the café's brand identity and desired ambiance.
5. Lighting Analysis:
● Assess the café's lighting design, including the effectiveness of ambient, task, and
accent lighting.
● Evaluate the suitability of lighting fixtures and controls in creating the desired
atmosphere.
● Identify areas for improvement or enhancement to enhance the visual appeal
and functionality of the space.
6. Furniture and Fixture Analysis:
● Evaluate the café's furniture and fixtures, considering aspects such as comfort,
style, and functionality.
● Assess the suitability of the current furniture layout in meeting the café's
operational needs and customer experience.
● Identify opportunities for upgrading or reconfiguring furniture and fixtures to
enhance the overall design and functionality.
7. Branding and Graphics Analysis:
● Evaluate the café's branding and graphics, including signage, menus, and visual
elements.
● Assess the consistency and alignment of branding throughout the space.
● Identify opportunities for reinforcing the café's brand identity through interior
architecture design.
8. Sustainability Analysis:
● Assess the café's sustainability practices, including the use of eco-friendly
materials, energy efficiency, and waste management.
● Identify areas where sustainable design principles can be further integrated into
the interior architecture.
● Provide recommendations for enhancing sustainability and promoting a healthier
environment.
DIVYATA DHAKAL
2. Methodology
3.1 Research Design
This report adopts a qualitative research design, combining observational analysis and literature
review. It involves visiting the café, conducting site measurements, taking photographs, and
observing the café's interior architecture elements. The data collected is then analyzed to
identify strengths, weaknesses, and areas for improvement. Additionally, a review of relevant
literature and industry best practices is conducted to provide a theoretical framework for the
recommendations.
3.2 Data Collection Methods

The data collection methods employed in this report include:
● Site visits: Multiple visits to the café were conducted to observe and document the
café's interior architecture design elements. Measurements were taken to capture
accurate dimensions, and photographs were captured to aid in the analysis.
● Documentation review: Existing documents, such as architectural drawings and
specifications, were reviewed to gather additional information about the café's interior
architecture.
● Literature review: Academic journals, books, articles, and industry publications were
reviewed to gain insights into best practices and emerging trends in café interior
architecture design.
3.3 Analysis Techniques

The data collected through site visits and literature review were analyzed using qualitative
analysis techniques. Observations and measurements were examined to identify patterns,
strengths, and weaknesses in the café's interior architecture design. The analysis process
involved categorizing the data, identifying themes, and drawing conclusions based on the
findings. The analysis serves as a foundation for the recommendations provided in this report.
DIVYATA DHAKAL
3. Deliverables:
Upon completion of the project, the following deliverables will be provided:

1. Design Concept Package:
● Concept boards, mood boards, and sketches illustrating the proposed design
direction.
2. Design Development Package:
● Detailed floor plans, elevations, and sections demonstrating the space planning
and layout.
● Material and finish selection with samples and visual references.
● Lighting plan and fixture specifications.
● FF&E selection and specifications.
● Branding and graphics proposals.
3. Construction Documentation:
● Detailed construction drawings, including electrical plans, plumbing plans, and
millwork details, if applicable.
● Specifications and schedules for all materials, finishes, and fixtures.
4. Presentation and Documentation:
● A comprehensive presentation package, including rendered 3D visuals, for client
review and approval.
● A digital and printed portfolio showcasing the café interior design project.
5. . Literature review
DIVYATA DHAKAL
5.1. Introduction
A literature review is a comprehensive summary of previous research on a topic. The literature
review surveys scholarly articles, books, and other sources relevant to a particular area of
research. The purpose of a literature review is to collect relevant, timely research on your
chosen topic, and synthesize it into a cohesive summary of existing knowledge in the field. This
then prepares you for making your own argument on that topic, or for conducting your own
original research.
5.1.1. Importance of literature review

Provide foundation of knowledge on topic
● Identify areas of prior scholarship to prevent duplication and give credit to other researchers
● Identify inconsistencies: gaps in research, conflicts in previous studies, open questions left
from other research
● Identify need for additional research (justifying your research)
● Identify the relationship of works in context of its contribution to the topic and to other works
● Place your own research within the context of existing literature making a case for why
further study is needed.
If you find this proposal aligns with your vision for the café's interior architecture design, I would
be grateful for the opportunity to discuss the project in further detail. I am confident that my
expertise and dedication will help create a unique and captivating space that exceeds your
expectations.
DIVYATA DHAKAL

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IEC COLLEGE OF ART & FASHION

Affiliated with Limkokwing University of Creative Technology

ASSIGNMENT : FINAL SUBMISSION

STUDENT NAME: DIVYATA DHAKAL

REGISTRATION NO:- IEC/BIA/LIM/2021018

LECTURER NAME: SUMAN KARMACHARYA

SUBMISSION DATE : 25 TH APRIL

DATE RECEIVED BY LECTURER:

DATE RETURN TO STUDENT:…………………………….

TO WHOM IT MAY CONCERN

Managing Director of IEC College of Art & Fashion SUMAN KARMACHARYA

I sincerely acknowledge thanks to IEC College of Art & Fashion, Kathmandu

I would like to express my gratitude to our lecturer SUMAN KARMACHARYA

6. Café as a Cultural Institution:

7. Modern Café Trends:

2. Reason to chose this topic

2.1 Background and Purpose

3.2 Data Collection Methods

3.3 Analysis Techniques

Upon completion of the project, the following deliverables will be provided:

5.1.1. Importance of literature review

● Identify need for additional research (justifying your research)

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