IT Capstone

Running Head: A LA MODE CUISINE 1
A LA MODE CUISINE
Senior Capstone Research, IDSG 4301, Section 1
by
Jumana A. Alshuwayshani
A thesis submitted to the
Faculty of the Interior Design Department of
Dar Al-Hekma University in partial fulfillment
of the requirements for the degree of
Bachelor of Design in Interior Design
2021
© 2020
JUMANA ADEL ALSHUWAYSHANI
ALL RIGHTS RESERVED

This thesis for the course Capstone Research is by
Has been approved for the
Capstone I: Interior Design Thesis Course
By
Dr. Alaa Al-Ban
Date: 6th of October 2021

Jumana A. Alshuwayshani, Interior Design, Dar Al-Hekma University

Abstract of Bachelor Thesis, Submitted 6th October 2021:
Latest Arrival Cuisine
Abstract
The Culinary Arts Authority is a Saudi governmental commission established in February 2020;
It promotes The Saudi 2030 vision to support the Human Capability Development Program that
aims to prepare skilled citizens for the job market and compete globally. Hence, this project will
focus on providing an efficient way for young professionals to gain exposure to their expertise in
the field of hospitality as they seek investors and recognition without the need for a long-term
investment. This thesis aims to discover the significant role of Pop-Up restaurants if it would be
beneficial for young chefs to build a career. To discover more, the research methodology utilized
a strategy to conduct information and reasoning via quantitative and qualitative analysis to
understand the targeted audience better and develop efficient design solutions for Pop-Up
Restaurants to fulfill the user's needs. The data were obtained by interviewing young chefs
willing to be involved in this research and conducting a survey done from an online source
(google forms) sent to the consumers of the Pop-Up restaurant concept. The results indicated that
both chefs and consumers are open to developing a Pop-Up restaurant with the concept of
changing cuisine every month as it will promote the skills and abilities of chefs by swaying
investors to get established in the food industry.
Keywords: Pop-Up Cuisine, Timeless Interior Design, Culinary Art, Chefs, Changeable
Cuisine
This form and content of this abstract are approved. Approved: Dr. Alaa Al-Ban
Acknowledgments
First and foremost, I would like to acknowledge a sincere appreciation for the Interior
Design Department as they had a significant impact on supporting my academic endeavors.
Hence, I would like to thank my thesis instructors, Dr. Alaa Al-Ban and Dr.Tamsen Anderson,
for their continuous guidance and support throughout the learning journey. Also, to my graduate
peers, students, and friends for making my experience memorable.
Without my family, who has been with me every step of the way, completing this thesis
would be impossible. I am grateful for their endless support and encouragement throughout the
journey that made me stronger and pushed me to succeed and become the person I am today.
Table of Contents
Chapter One: Synopsis of Final Studio 13
Project Statement 13
Research Questions 13
Research Objectives 13
Rationale 14
Target Audience 15
Site Analysis 16
Client Profile 18
Chapter Two: Research Methodology20
Qualitative Method 20
Interview Questions 20
Quantitative Method 22
Survey Questions 22
Chapter Three: Precedent Studies 27
Precedent Study #1 27
Local Competitor 44
Chapter Four: Literature Review 48
Major Studies 48
Minor Studies 52
Chapter Five: Details for Interiors 53

Matrix 53
Design Program 54
Relationship Diagram. 55
Finish Schedules 56
Saudi Building Codes 57
Conclusion 67
Contribution 67
Observation 67
Work Cited 68
List of Figures
1.1 Site Analysis 16

1.2 Ascott Floor Plan 16
1.3 Ascott Building 17
1.4 Ascott Building 17
1.5 Client Logo 18
2.1 Question 1 Answer 13
3.1 Site analysis 19
3.2 Floor plan analysis functional 20
3.3 Floor plan analysis zoning 20
3.4 Floor plan analysis circulation 21
3.5 Indoor dinging analysis 22
3.6 Indoor analysis 22
3.7 Exterior entrance analysis 23
3.9 Site analysis 25
3.12 Floor plan analysis circulation 27
3.13 Indoor dinging analysis 27
3.14 Indoor analysis 28
3.15 Exterior entrance analysis 28
3.19 indoor dining analysis 32
3.20 Dinging area analysis 33

3.21 Exterior Design analysis 34
3.22 Oia Brand logo 35
3.23 Oia interior analysis 37
List of Tables
3.1 Programming Table……..……………………………..……………………………30

3.2 Programming Table…………………………………………………………………35
5.1 Criteria Matric………………………………………………………………………40
5.2 Design Program…………………..…………………………………………………53
5.3 Finishes Schedule…………………...………………………………………………54
Preface
Limitations
Due to the nature of this research paper, the Pop-Up restaurant concept has minimal
studies and research to conduct and use for more analysis. Therefore, the absence of knowledge
on this matter results in a lack of in-depth analysis and understanding of other current projects.
Nevertheless, the Culinary Art commission has recently opened. Hence, there is minimal
development of projects for such a matter to enhance the capability of our young and ambitious
citizens who are interested in pursuing their goals in this field.
Project Outline
Throughout five consecutive chapters, the thesis outlines the primary goal and highlights
vital elements covering all aspects of the research. The first chapter summarizes research
programming, which helps establish a framework by identifying the project's scope and goals.
The second chapter outlines an analytical structure to guide the project design process and find
the most effective research methods and tools to communicate effectively with the audience
through written and visual data. In addition to providing a systematic analysis of several design
categories that can guide the development of the concept, the third chapter illustrates precedent
studies that provide a model for the evolution of the project's ideas. To build knowledge in the
field, the fourth chapter examines existing literature and the debates surrounding the thesis topic.
The final chapter covers the details of the interior structure of the project. Similarly, it will help
determine any environmental, safety, and regulatory guidelines that may apply to the project.
Pitch
Building a Restaurant business with all the equipment can be high cost for start-up chefs.
Therefore, developing this store-front chain of Pop-Up restaurants that changes cuisine every
couple of months can be an efficient way for young professionals to gain exposure to their
expertise in the field of hospitality as they seek investors and recognition without the need for a
long-term investment.
Chapter One: Synopsis of Final Studio
Project Statement
Pop-up restaurants are an efficient way for young professionals to gain exposure to their
expertise in the field of hospitality as they seek investors and recognition without the need for a
long-term investment. Therefore, this project aims to highlight the lack of spaces for Pop-up
restaurants in Saudi Arabia and promote the unique and diverse culinary heritage. The potentials
of this project are to follow the upcoming Saudi vision 2030 in terms of supporting the Human
Capability Development Program that aims to prepare citizens for the job market and to be able
to compete globally. The project will take place in Jeddah, Saudi Arabia, at the Ascott building in
Sari Street. It will also target Chefs who are willing to start a restaurant but wants to experiment
with their skills
Research Questions
1. What are the factors of improvement will pop-up restaurants have upon skilled chefs in
Jeddah, Saudi Arabia?
2. How will pop-up restaurants spaces be beneficial for the aspiring chefs in Jeddah, Saudi
Arabia?
3. How will the pop-up restaurant meet the expectation of promoting the Saudi 2030 vision
in terms of culinary arts?
Research Objectives
1. Providing a space that meets the expectations of gaining exposure of the Saudi chefs'
skills in hospitality as they seek investors and attention pursuant to opening a restaurant
or another culinary concept.

2. It develops a space to highlight skilled chefs in Jeddah, Saudi Arabia, by recognitions and
rewarding.
3. Support start-ups chefs by giving them a low-cost opportunity.
Rationale
Community
This project highlights the lack of spaces for Pop-up restaurants in Saudi Arabia that
allow first-time restaurant owners or aspiring chefs to build a presence and reputation. It will
promote the skills and abilities of chefs by swaying investors to get established in the food
industry. Therefore, providing such spaces with all equipment applied will ease up the process of
opening an actual restaurant; it will save them money, time, and effort.
Saudi Vision 2030
A commission has recently been opened called the Culinary Arts commission. It
promotes The Saudi 2030 vision in terms of supporting the Human Capability Development
Program that aims to prepare citizens (Chefs) for the job market and to be able to compete
globally. Nevertheless, this project will become a bridge to the world, recognizing and nurturing
talents by allowing those interested in culinary art to experiment with their abilities
Statistics
“A person working as a Chef in Saudi Arabia typically earns around 10,300 SAR per month.
Salaries range from 5,050 SAR (lowest) to 16,100 SAR (highest). This is the average monthly
salary including housing, transport, and other benefits. Chef salaries vary drastically based on
experience, skills, gender, or location. Below you will find a detailed breakdown based on many
different criteria”
Target Audience
This project's targeted audience is divided into two sectors, customers who are interested
in the concept of having a changeable cousin and who are willing to try them out, and young
aspiring chefs who are trying to build a presence in the hospitality industry without the need of a
long-term investment. Hence, several facilities will be offered, such as kitchen equipment and
essentials, a dining area, and a tasting room to test out the food delivered to ensure the quality of
the space.
It also aims to become the reference, developer, enabler, regulator, and legislator for the
sector by setting up work mechanisms, providing the necessary licenses to those
interested in and working, and encouraging financing and investment in projects.”
(SCAC, 2020)
Site Selection
Ascott Building, Sari Street, Jeddah Saudi Arabia. This site is in Jeddah, Saudi Arabia. It
is selected for several reasons, one being a StoreFront Layout which will allow the Restaurants to
be placed front side. Secondly, it is located on the main street, which will work as a market to
attract people's attention. It is also surrounded by the Ascott hotel, malls, and cinemas.
Legend
North Direction
Wind Direction
Landscape
Sun Direction
Main Street
Qibla Direction
Figure 1.1 Ascott building by author Jumana Al Shuwayshani (Retrieved
on 5 October 2021)
Floor Plan
Figure 1.2 Ascott building Floor Plan (Retrieved on 5 October 2021)

Figure 1.3 Ascott building by author Jumana Al Figure 1.4 Ascott building by author Jumana Al
Shuwayshani (Retrieved on 5 October 2021) Shuwayshani (Retrieved on 5 October 2021)
Client Profile
The Saudi Culinary Arts Commission was established in February 2020; To supervise the
development of this sector and the advancement of its components. Choosing such a client will
benefit the project in the sector of achieving its vision and mission. This Commission will
enhance and supports the individuals by obtaining and competing globally. Therefore, providing
pop-up spaces led by this Commission will benefit aspiring chefs to be known globally.
Vision
“Is to provide an authentic culinary destination, home of incredible culinary experiences,

source of livelihood for the people and communities.” (SCAC, 2020)
Mission
“The Commission aims to support individuals and entities working in the culinary sector
and highlight traditional Saudi dishes by documenting and promoting them.
It also aims to become the reference, developer, enabler, regulator, and legislator for the
sector by setting up work mechanisms, providing the necessary licenses to those
interested in and working, and encouraging financing and investment in projects.”
(SCAC, 2020)
Figure 1.5 Client Logo by SCAC 2020 (Retrieved on 5 October 2021)

Conclusion
Ultimately, this chapter clarifies the purpose of this thesis by displaying the research
questions and objectives to be achieved. As of this point, the targeted users that will willingly be
part of this project are identified. Accordingly, the research framework has been completed, and
the project scope and primary objective have been defined. Towards understanding the targeted
population better, we will outline an analytical structure to select the appropriate research
methodology.
Chapter Two: Research Methodology
The following chapter consists of a mixed methodology by combining qualitative and
quantitative data collection and analysis in one study. This approach will provide more in-depth
research findings regarding the need for this project in Jeddah, Saudi Arabia. This methodology
aims to investigate whether is the concept of having a cuisine that changes every couple of
months a great and helpful idea for aspiring chefs to pursue their dreams and achieve what they
once want.
Types of Research Methodology
Qualitative Method
This method is an efficient way to obtain data through open-ended conversations with the
targeted user for this project. Interviewing several Chefs who are fond of the idea. Also, it will
give an in-depth understanding of the challenges and obstacles that young aspiring chefs might
face through their career of opening a restaurant. This strategy will address the key objectives of
the research paper.
Interview Questions
Q1: Is opening your restaurant is on your bucket list?
Justification: This question is to figure out if open a restaurant is really every chef’s
dream.
Answer: Interviewer 1: “Yes, it has been a passion of mine since I was a kid”
Interviewer 2: “Opening a Restaurant is actually on my bucket list’’
Result: Number one dream of every chef is opening their own restaurant and
playing with diversity of every dish there is.
Q2: Is it a struggle to open a restaurant?
Justification: This question is to get a closer look on their input.
Answer: Interviewer 1: “Yes, I do think that opening up a restaurant is challenge in terms
of having a long-term investing method to get it successful”
Interviewer 2: “Yes I find it a struggle since it is a very high-cost business, and a
person needs to have a capital of such businesses.’’
Result: Starting a restaurant business is challenging for those aspiring chefs to
build a presence without the risk of failure and getting bankrupt.
Q3: What are the challenges that you think you might face when starting a
restaurant business?
Justification: To have better understanding of what obstacles those chefs may face.
Answer: Interviewer 1: “Personally I think any new business has its challenge, but
restaurants are different type of challenge because you’re in a constant need to please the
client, and handling the operations”
Interviewer 2: “I believe that the challenges I might face when opening up a
restaurant is finding a good operational team, and staff. Don’t get me wrong, having a
delicious menu is important but so as the operational system’’

Result: Their questions resulted in that restaurant operations and having to please
a client is the most challenging obstacles they could face when opening a restaurant.
Q4: How will this project assist you in starting your restaurant business?
Justification: This question is to listen to their opinion about the project.
Answer: Interviewer 1: “I do believe this project will assist me in having a glimpse on
how good my future business restaurant will be”
Interviewer 2: “Yes, I have strongly opiniated the project in the term of helping
me build up a great reputation and I do think it will assist me.’’
Result: The interviewed chefs have showed their passionate self for opening up a
restaurant and have agreed that this project will successfully benefit them in their future
goals.
Quantitative Method
This type of method was chosen to get a more specific approach through understanding
the customers' preferences to have this project be successful. Therefore, providing more context
and a greater understanding of what is being studied, the survey holds several types of questions,
whether targeting the audience or knowing more about their knowledge. The Google forum
platform was used to create this survey.
Survey Questions
Q1: What is your age group?

Justification: This question acknowledges the age group that is most interested in
discovering new restaurant spots.
Answer:
Figure 2.1 Question 1, answer. By google forum (retrieved on 5th October)
Result: The graph resulted in showing the most interested age group are the young adults
from age 18 -25, next are 25 – 35, 35 and above are the least age group of people who
are interested in such concepts.
Q2: Are you familiar with the concept of Pop-up Restaurants?
Justification: To conduct the number of people who have a better knowledge of this
concept.
Answer:
Result: As shown, the majority are familiar with the pop-up concept, although many
groups are not familiar with the concept. Therefore, this is resulting in knowing that the
Pop-Up restaurant concept is something new in Jeddah Saudi Arabia.

Q3: Have you ever tried a Pop-up Restaurant before?
Justification: The purpose of this question is to provide an insight into how many
implementations are there for this concept.
Answer:
Result: The difference between people who have visited a pop-up restaurant and who
haven’t had the chance to visit are very close enough that it shows that half of my
respondents are people who tried, and half are not.
Q4: If yes, what was the restaurant?
Justification: To conduct how many pop-up restaurants are there in Jeddah.

Answer:
Result: Figure 2.4 Question 4, answer. By google forum (retrieved on 5th October) A
lot of people have visited the pop-up restaurants that Oia Beach Resort have provided in
the last two years, and very rare places that have also gave a chance for people to visit a
three-month period of restaurants, this shows that it is very rare to find a space with the
concept of a pop restaurant in Jeddah, Saudi Arabia.
Q5: Would you be intrigued to try restaurants that change cuisine every three
months?
Justification: The need for this business concept in the market.
Answer:

Result: It’s shown in this graph that a lot of people are interested to visit a restaurant that
has a several cuisines every couple month, this means that customers are glad to be up to
date with what is new in culinary.
Q6: Do you think this concept will help you keep up with the latest arrival cuisines
and chefs?
Justification: This question is asked to discover whether this concept will be helpful for
people who are interested in trying new cuisines and chef’s food.
Answer:
Result: This graph shows how much people think this concept will be beneficial for them
to discover new places in Jeddah and new aspiring figures who are in need to be
discovered.
Conclusion
This methodology's illustrated approach resulted in proving whether the customers are
interested in the concept of having a changeable cuisine every two to three months and whether
this concept will play a massive role in enhancing the skills of individuals who are intrigued by
doing what they are most passionate about.

Chapter Three: Precedent Studies
The following chapter will capture a more focused and detailed analysis regarding
precedent projects studies that will serve similar functions, styles, and aesthetics. It will hold four
precedent studies, international, regional, local, and a competitor.
Precedent Study #1 (International) Somesome Bar and Restaurant
Architect: Mars Studio
Address: China
Year built: 2021
Client: Xue Zhao
Area: 306 m2
Target Audience: Restaurant Customers, and people who are fond of Asian cuisine.
Reason For choosing this study

This precedent study is specifically chosen because what it serves, which is a timeless
interior design. To achieve such a design, some elements need to be considered. Therefore, this
case study showcases natural components such as wood, linens, and beige tones. Nevertheless,
divisions in such space tell a story that lets the customer feel the world's transparency,
amicability, and responsiveness. Like a good recipe always has different flavors balancing out
and enhancing each other, space tends to celebrate the notion of neither collectiveness nor
intimacy, but rather a fusion of the two. Within the spectrum from open, to semi-enclosed, and to
completely private, dining areas are subdivided, compartmentalized, and segmented into
“cocoons”, each centered on just one or a small group of tables.
Site Analysis
North sign:
Location: China
Main streets:
Sun Direction:
Figure 3.1Site analysis, by google maps (retrieved on 20th October)
Surroundings: This restaurant is surrounded with many beneficial facilities and buildings
that could help boost up the flow of the restaurant and make it more approachable and appeared.
The surrounded facilities are offices, bookstores, embassy, bank and other restaurants
Programming
Functional Diagram
Figure 3.2 Floor plan, by arch daily (retrieved on 20th October)
Zoning Diagram
Public Private
Circulation Diagram
Functions and Activities:
List of functions: Entry, Dinner area, bar, Banquette, PDR, Back corridor, Restroom and,
Kitchen.
Activities: Eating, Lounging, Engaging, and Communicating.
Programming Table
# Space Adjacencies Size in m2 zoning

1 Entry 2,3 11 m2 public
2 Dinner area 3 50 m2 public
3 Bar 2 20 m2 public
4 Restroom 2 20 m2 Private
Table 3.1 Programming Table by Author Jumana Alshuwayshani

5 kitchen 4 30 m2 Private
Design Approach
1. Interior:
Materials The materials used are reflecting the nature in terms of choices, wooden chairs with
natural cotton couching, linen tablecloths, and recycled concrete from the construction waste.
Is all considered as natural waste. Therefore, it supports sustainability, and it keeps the
approachable concept going.
Colors The chosen color scheme represented are beige tones and dark cream hues. Therefore,
this implementation makes the place seems timeless and would never go off style. It also
plays a phycological part is which it creates a more intimate illusion.
Wooden ceiling
Large façade windows
Beige tones furniture
Figure 3.5 Indoor dining area, by arch daily (retrieved on 20th

October)
Curved ceiling
Pendant light
Lighting: The designer focused on having a lot of natural light. Nevertheless, they have chosen
minimal types of lamps such as, pendants and LED strips and they made sure to have it with a
kelvin degree of 3000K, so it gives more warmth to the space. The brass placed on the ceiling to
create a bounced back lighting effects through the whole space.
2. Exterior
Materials The materials used for the exterior façade is reinforced concrete.
Lighting Light strips are implanted all over the entrance to create an illusional path entry way
for visitor to feel.
Shape The designer focused on arches in all interior and exterior design, his philosophy is to
create a depth in the restaurant to create a contrast with the surrounded areas.
Signage For the signage, they selected the logo to place of the right side of the door, the signage
is formed with strips LED lights to create and emphasize and a catchy look.
Cove light
Signage
Precedent study learning outcomes
The interior design of the restaurant is understood to
achieve a timeless concept, where it would never go out

Figure 3.7 Exterior entrance, by arch
of the trends nor would limit the types of cuisine that are daily (retrieved on 20th October)
accommodated by the space itself. The designer also wanted to create the vision in which the
space is identical or inspired from the surroundings

Precedent Study #2 (International) Zentral Café and Restaurant
Architect: PAR projetos
Address: Italy
Year built: 2019
Client: Wally & Markus Pechlaner
Area: 200 m2
Target Audience: Customers who live in Italy or tourist coming to Italy wanting to try some
Italian dessert and food.
The main reason behind choosing this precedent study is that it’s a very timeless interior
design and fits the concept of having a changeable cuisine type of restaurant. The designer of the
restaurant wanted to create an actual timeless restaurant and café that would never go out of
style. He achieved by the selection of the material chosen and color scheme.
Site Analysis
North sign:
Location: Italy
Main streets:
Sun Direction:
Surroundings: This
restaurant is surrounded with many

Figure 3.8 Google maps, by google (retrieved on 20th October)
hotels and residential facilities.
Programming
Functional Diagram
Entry
Dining
Bar
Open Kitchen
WC

Zoning Diagram
Public
Private

Circulation
Functions and Activities
List of functions: Entry, Dining Area, bar, Open Kitchen, Wc.
Programming Table
1 Entry 3,2 13 m2 public
2 Dining Area 1,3,4 45 m2 public
3 Bar 2,4 29 m2 public
4 Open Kitchen 2,3 38 m2 Semi-private
5 WC 2 15 m2 public
Design
Approach
1. Interior:
Materials: The materials used are raw and natural to support the identity of the brand in
which it represents the surrounded spaces and reflects the natural environment of the space.
The materials evoke the feeling warmth, coziness, and comfort.
Colors: The interior’s hues are a mix of creams and browns which makes the space spacious
and bright.
Curved Windows
Wooden interior
Figure 3.12 Interior, by arch daily (retrieved on 20th October)
Pendant
Figure 3.13 Interior, by arch daily (retrieved on 20th October)

Lighting: In order to bring more daylight to the inside, the existing arched windows at the
west and south facade were expanded to the floor. Therefore, the space will need less
electricity to maintain the sustainable approach. The arches on the west side of the building
facing the street increase visibility between public space and the bar, which has an inviting
and exhilarant effect on the public life in the village. The windows with the awning at the
south side of the restaurant open to a sunny garden, which becomes accessible through the
wooden doors that are integrated into the arches.
3. Exterior
Materials The materials used for the exterior façade is reinforced concrete.
Lighting The exteriors aren’t designed with any lighting fixtures. Therefore, it makes the
passers or pedestrians mainly focuses on the inside.
Shape The main shapes are arches in all interior and exterior design,
Signage Since the designers wanted to create an emphasize on the interior of the space, the
signage placed on the upper center of the windows are only the name of the restaurant.
Figure 3.14 Exterior Design, by arch daily Figure 3.15 Exterior front, by arch daily
(retrieved on 20th October) (retrieved on 20th October)
Precedent Study #3 (Regional) Nino Restaurant
Architect Jassim Architect
Address Kuwait
Year built 2014
Client NA
Area 408 m2
Target Audience Restaurant Customers, and people who are fond of Arabian cultural food.
This precedent study that is in Kuwait, has the same pop-up vision and concept. Therefore, they
have made the interiors to match the contemporary market while still having a timeless style and
aesthetic. Hence, the spaces are divided into functions that supports the main project idea.
Nevertheless, the space is considered as a regional precedent study to analyze the middle eastern
market and how the different is the interior designs we have.
Site Analysis
North sign:
Location: Kuwait
Main streets:
Sun Direction:
Figure 3.16 Google maps, by google (retrieved on 20th October)

Surroundings: The restaurant is surrounded with many entertaining facilities. It is also located
next to the sea which will intake a beautiful view for the restaurant.
Programming
Functional Diagram

Bar
Seating area
Kitchen
Zoning Diagram
Public
Private
List of functions: Entrance, Bar, Dining Area, Kitchen.
Programming Table
1 Entrance 2,3 15 m2 public
2 bar 1,3,4 35 m2 public
3 Dining Area 1,2 60 m2 public
4 Kitchen 2 50 m2 Private

Design Approach
1. Interior
Materials, Color and Light
This design is modernized using new materials and lighting techniques while maintaining
Nino's original brand identity. This informal yet sophisticated dining experience is given an
urban feel by combining glossy materials, wood, and soft pastel tones. The significant
material used in this room is transparent concrete. It's utilized to blur the lines between
different restaurant parts, such as the kitchen and the dining room. The floor level is devoted
to a more private eating experience. With a specific color template of furniture picked, the
wire mesh material is placed on the surrounding walls to produce a quirky atmosphere. Parts
of the ceiling are also exposed to protect Nino's brand identification and give this lounge-like
area an industrial feel.
Exposed
Two leveled ceiling
Figure 3.19 Interior design analysis, by arch daily (retrieved on 20th

October)
LED lights
Figure 3.20 dining area, by arch daily (retrieved on 20th October)
2. Exterior

Materials The Nino Restaurant wanted to focus on having a very catchy front exterior design.
Therefore, they have placed arches made of a certain fabric that is folded inwards.
Lighting They have placed in those arches lights to shine through.
Signage For the signage, Nino Restaurant created an LED strip type of signage for their
restaurant logo and have placed it in their both levels.

Signage
Arches
Figure 3.21 Exterior design, by arch daily (retrieved on 20th

October)
Precedent study learning outcomes
The interior layout is divided into levels to make the space seems more private for people
who want to have a private catering. Although, the Nino restaurant is approaching the
contemporary side of design, it is not failing to the concept of having a timeless interior.
Competitor Precedent Study (Local)
Oia Beach Resort
Name: Oia beach resort
Address: Alzomoord, Jeddah, Saudi Arabia
Year built: 2016
Figure 3.22 Logo Design By Oia

(retrieved on 20th October)
Introduction
Oia Beach is a boutique beach resort in Jeddah inspired by the Greek islands in Mykonos
and Santorini. It is located in Jeddah, Saudi Arabia. The space has a restaurant that could operate
as a pop-up space for restaurateur to accommodate
Functions
residential units, changing rooms, restaurants with international cuisine, Sushi Bar and Café.
Activities
Swimming, Eating, visiting, accommodating.

Marketing Issues
The Oia beach resort have not been addressing about the space they have that could be rented by
chefs and aspiring people who wants to start a restaurant business. Although they have several
online platforms, yet there isn’t enough information about the provided facility.
Business Revenue
Hotel Night Rate only for visitors of the yearly members: 1800 SR
Yearly membership for lockers: 75000 SR
Yearly membership for Cabins: 400,000 SR
Space renting for restaurant: 100,000 SR and can go above that. (They also take percentage of
the sales)
Industry
What makes Oia beach restaurant unique is that is by far the only place who have created
such an idea for start-ups restaurant business or international ones to create and identity and form
a reputation to achieve their desirable goals. It is also considered as one of the most private
spaces in Jeddah meant to provide a peaceful retreat from the city.

Interior Analysis
The overall space of the interior design is very limited in terms of style. Therefore, the clients or
users will only have a Italian cuisine or any European dishes. So, it is not a timeless design nor a
changeable cuisine design. The space has a blue and yellow color palette, and the walls are all
colored in blue. For the floor finishes it is graved with patterns that are busy to the eye and don’t
follow a certain circulation flow. On the ceiling, a very huge plants are placed making the
interior seems more busier from the upper side and the floor side. In terms of lighting, spot lights
and general lights are place, also natural lights are exposed into the interior from the large
windows on the front side of the restaurant.
Plants
Blue walls
Busy tiles
Figure 3.23 Indoor Oia Beach, By Oia Photographer

(retrieved on 20th October)
Conclusion
In this chapter, three real-life case studies were discussed based on the project's goal,
principles, and primary functions to gain more in-depth knowledge and exposure to examples
from around the world. As a result of each precedent study focusing on a different aspect, the
resulting combination covered all the facilities and functions required in the upcoming
implementation phase. Additionally, in this chapter, an in-depth analysis of a local competitor
center was conducted to analyze opportunities for creating a space that fulfills the needs and
completes the missing pieces needed in the industry. In this way, all four studies contributed
valuable information to the current and future phases, serving as the physical representation of
the previous literature review research phase.

Chapter Four: Literature Review
A literature review is a way to provide a more in-depth overview of current studies and
knowledge to help identify relevant theories, methods, and any gaps in existing research. This
chapter will include six major studies on hospitality interior design that focuses on essential
design elements: color, lighting, flooring, materials, circulation, space planning, safety etc.
Nevertheless, this chapter will also include a minor study that supports the main purpose of the
project which is creating a Pop-Up restaurant.
Major Studies
Interior Design Specialized in Hospitality
Lighting And Color
Several pieces of research have studied the impact of lighting design in Hospitality,
specifically in restaurant design. As Arnold Chan (Chan 1998), an Isometrix Lighting +
Designer, said, "With restaurants, more emphasis must be placed on creating a mood; it is
possible with light to control the way people feel." However, as this research states, reddish or
yellow-tinted light creates a warm glow that makes people feel relaxed and satisfied. The prior
research suggests that the positioning of lighting fixtures can be planned with downlights or
ornamental pendants on rising and fall suspensions directly over each table. In addition to that,
adding individual candle table lamps will help create a soft and romantic ambiance.
(Caton,1998). Nevertheless, Wardono, (2012) stated that dimmed lighting and simple décor
achieved the highest positive psychological and physical value, concluding that such
environmental status efficiently stimulated the subjects to perceive, feel and behave towards the
restaurant when dining. The choice of such an ambiance came from the fact that all the factors
are not visually stimulating as the colors are less contrasted, the light temperature is moderately
low, and the décor is minimal. Although light is a significant factor that plays with customers'
emotions, color is one important factor that goes along with lightings. A study by Tantanatewin,
(2018) has stated that warm colors obtained higher rates for feeling comfortable in a dining
space. He has also stated that restaurants with monochromatic hues, dim lighting, and plain décor
were understood by consumers to be fine dining. Whereas the red and black atmosphere made
the consumers feel stressed, less excited, and that it was busy and unpleasing for the eyes. A
study made by Soomin Cho (Cho, 2009) states that limited colors of interior finishes and
furnishings cause lighting impacts more dramatic. She has also stated that in a restaurant
atmosphere, Pendant lights are implemented to create visual interest. Multiple lighting features
are achieved by varying the kind of illumination, the number of fixtures, the distanced length
between fixtures, the length suspension from the ceiling, and their placements in spaces.
Results
Drawing on recent research, lighting in a restaurant is an essential factor to be considered.
Hence, it could either make or break a design. Therefore, using dimmed lighting fixtures and low
temperature with yellow tints will enhance the satisfactional feel of visitors inside the restaurant.
Also, the pendant can be appealing as a visual interest for the restaurant visitors. Colors can also
control the visitors' emotions, and they differ depending on the choice of lighting illuminations.
Therefore, having settles and plain colors can create a pleasing impact on the visitors.
Space Planning and Circulation
Space layout should offer enough privacy to the customers, meaning that the tables and
seats should be carefully placed to create medium to large spacing between each other tables
Bazdan, Pectic, SAMARDŽIJA2, (2014). According to the results of this study made by
Baskaya, Yildirim, (2007), visitors seem to have a more positive attitude toward the moderate
density of seating furniture than a high density of seating elements. The research also
demonstrated that a prestigious atmosphere in terms of neatness, attractiveness, and cleanliness
led to a more favorable social impression. Another critical factor discovered in the previous
research is Floor height compared to a ceiling; this proposed that the higher the ceiling from the
floor, the less dense atmosphere. In addition to that, the results have found that spatial crowding
in relation to human crowding in a restaurant can influence customers' perception of atmospheric
attributes.
Result
Human behavior is an essential factor to be considered inside a restaurant. It has resulted that
there is a huge relation between spatial crowding the human crowding. Therefore, designing an
open-plan space with minimal use of furniture will create an easy flow for the guests to walk
around freely.
Furniture And Materials

A designer can achieve the pleasure of ease of function by carefully placing the seating
within the dining space. Therefore, a suggested type of seating called the Padded Perimeter
provides a convenient area to seat several people. The utilization of proper material is one of the
solutions to a successful restaurant design. In addition to that, material selection not only
influences visual aesthetics but can also work as a visual and sometimes even physical
circulation mechanism. Soomin Cho (Cho, 2009). The study that is made by Bazdan, Pectic,
SAMARDŽIJA2, (2014) states that Wooden furniture elevated higher from the ground should be
used the most with the mixture of cotton and leather to create an environment preferred both by
males and females. Another study done by Wardono (2012) stated that social context and
physical settings influence how people interact. They manage how furniture should be positioned
in the restaurant that would benefit the conversation between the customers.
Results
Using modular seats that could serve a more significant number of people would be very
helpful to achieve a minimal\ contemporary design in which it will minimize the use of furniture
all over the space. Materials such as cotton and leather are the primary materials to achieve a
timeless interior, as it does not match with a particular type of culture or cuisine.
Minor Studies
Business Sector
Pop-Up Restaurants and Pop-Up Dining Events
In the study of DiPietro, Kam Fung So, Taylor Jr, (2018) of the pop-up industry stated
that pop up restaurants are temporary occurrences that allow customers to try new and distinctive
dishes from chefs who are attempting to share their food in a non-traditional and less financially
burdening the environment. These events allow chefs to test new menu items that cater to
different kinds of visitors. The research also stated that Pop-ups are perceived to provide an
exciting atmosphere, enjoyable dining experiences, and quality service. Additionally, the results
of this study indicate that these new experiences are promoting higher levels of relationship
quality.
Pop Up to Professional Business
Pop-up and underground restaurants are sometimes called alternative start-ups of the
culinary industry, a way for chefs to evade the years-long apprenticeship model (often involving
unpaid or inadequately remunerated labor) of culinary jobs. (Kauffman, 2015)
Conclusion
Chapter Five: Details for Interiors
Throughout this chapter, the planning and details of the interior design implementation
will occur through developing diagrams, tables, schedules, analysis, and a matrix to get an
overview of all the primary aspects and elements gathered in previous research phases and
successfully apply them in this phase. As a base for the design project execution, this chapter
outlines five essential components to proceed to the next chapter. A matrix, which shows the
correspondence between the spaces and what should and should not be placed next, a tablet-
based design program provides necessary details in the design process, such as dimensions,
proxemics, furniture, acoustics, lighting, and color, a relationship diagram indicates the spatial
relationships, scale, and other details, and lastly is the finish schedule, a table that includes
interior room details such as flooring, ceilings, and walls. The Saudi Building Codes are also
included in this chapter.
Matrix
Plumbin Approx.
Natural Light Public Access Name
g sqm
Y Y 109 m² Entrance
Y 262 m² Waiting Area
Y Y 307 m² Dining Area
Y Y 173 m² Café Area
Y 86 m² Kitchen
Y Y 93 m² Restroom
Y Y Y 180 m² Terrace
70 m² Storage
Y Y 15 m² Tasting Room
Y 18 m² Manager Office
Should Must Maybe

- -
Table 5.1 Criteria Matrix by Author Jumana Alshuwayshani (17 December 2021)
Design Program
Space/ Equipment/ Material Environmental Future

No. Size Proxemics Acoustics Lighting Color
Function Furniture s Qualities Factors
Tiles,
Signage, High Spotlight
1 Entrance 109 m² 2,6,10 v Vinyl N/A
Screens Acoustics Recessed
Floor
Waiting Seatings, High Spotlight Neutral Ceramic
2 262 m² 1,5,3 Skylight
Area Cashier Acoustics Recessed Colors Tiles
Tables, Spotlight
Dining High Neutral Ceramic
3 307 m² 4,7 Chair, Bar, Recessed Skylight
Area Acoustics Colors Tiles
Stool Pendant
Tables, Spotlight Involve universal
High Neutral Ceramic
4 Café Area 173 m² 3,5 Chair, Bar, Recessed design principles N/A
Acoustics Colors Tiles
Stool Pendant
Shelves, Increases usability
Cabinets, Low Neutral Ceramic and safety
5 Kitchen 86 m² 4,7 Recessed N/A
Sanitary Acoustics Colors Tiles
fixtures Ensure natural
Sanitary Low Neutral Ceramic light and scene
6 Restrooms 93 m² 1,3,7 Recessed access N/A
fixtures Acoustics Colors Tiles
Tables, Apply appropriate
High Natural Neutral Ceramic Terrace
7 Terrace 180 m² 3,4,9 Chairs, Bar, ventilation system
Acoustics light Colors Tiles Shade
Cabinets
Tables, High Neutral Epoxy
8 Stroage 79 m² 6,7 Recessed N\A
Chairs Acoustics Colors Flooring
Sofa, Neutral
Tasting Low Recessed Ceramic
9 15 m² 2,7 Armchair, warm Skylight
Room Acoustics Tiles
Tables tones
Cabinets,
Manager Low Recessed Neutral Wood
10 18 m² 1,11 Desk, N/A
Office Acoustics Pendant Colors Carpet
Patient Bed
Table 5.2 Design Program by Author Jumana Alshuwayshani (20 December 2021)
Relationship Diagram
Figure 5.1 Relationship Diagram (21 October 2021)

Finishes Schedule
No. Space Name Level Flooring Wall (N) Wall (S) Wall (E) Wall (W) Ceiling Notes
Ground Tiles, Vinyl Glass Glass

1 Entrance Wall Paint Wall Paint Plaster N/A
Floor Floor Facade Facade
Ground Ceramic Plaster,

2 Waiting Area Wall Paint Wall Paint Wallpaper Wall Paint N/A
Floor Tiles Pendant
Wooden
Ground Ceramic Wall Paint Wooden Glass
3 Dining Area Paint Skylight
Floor Tiles Slate slats Facade
Wall Paint Wooden Wall
Ground Ceramic Slate Paint,
4 Café Area Wall Tiles Paint Skylight
Floor Tiles Sanitary
Fixtures
Ground Ceramic Plaster,
5 Kitchen Wall Paint Wall Paint Wall Paint Wall Paint N/A
Floor Tiles spotlight
Wall Tiles,
Ground Ceramic
6 Restrooms Wall Paint Wall Paint Wall Paint Sanitary Paint N/A
Floor Tiles
Fixtures
Ceramic Wooden
Ground Wooden Wooden Exposed Terrace
7 Terrace Tiles N/A Slate
Floor slats slats ceiling Shade
Wood
Ground Ceramic
8 Storage Wall Paint Wall Paint Wall Paint Wall Paint Paint N\A
Floor Tiles
Wooden
Ground Ceramic
9 Tasting Room Wall Paint N/A Wall Paint Paint Skylight
Floor Tiles slats
Ground Wood, Wall Paint, Wall Paint,

10 Manager Office Wall Paint Wall Paint Paint N/A
Floor Carpet Window Door
Table 5.3 Finish Schedule by Author Jumana Alshuwayshani (19 December 2021)
Saudi Building Codes
(It was copied due to educational purposes)
CHAPTER 1 SCOPE AND APPLICABILITY OF THE SAUDI BUILDING CODE
commercial electrical appliances and related

accessories.
PART 1—SCOPE AND APPLICATION
SECTION 101 GENERAL 101.4.3 Mechanical. The provisions of the
SBC 501 shall apply to the installation,
101.3 Intent. The purpose of this code is to alterations, repairs and replacement of
establish the minimum requirements to mechanical systems, including equipment,
provide a reasonable level of safety, public appliances, fixtures, fittings and/or
health and general welfare through structural appurtenances, including ventilating,
strength, means of egress facilities, stability, heating, cooling, air-conditioning and
sanitation, adequate light and ventilation, refrigeration systems, incinerators and other
energy conservation, and safety to life and energy related systems.
property from fire and other hazards
attributed to the built environment and to 101.4.4 Energy. The provisions of the SBC
provide a reasonable level of safety to fire 601and SBC 602 shall apply to all matters
fighters and emergency responders during governing the design and construction of
emergency operations. buildings for energy efficiency.
101.4.2 Electrical. The provisions of the 101.4.5 Plumbing. The provisions of the
SBC 401 shall apply to the installation of SBC 701 and SBC 702 shall apply to the
electrical wiring from the point of delivery, installation, alteration, repair and
electrical appliances and related accessories replacement of plumbing systems, including
as covered in this code. These requirements equipment, appliances, fixtures, fittings and
apply to electrical wiring systems extending appurtenances, and were connected to a
from the point of delivery to the inlet water or sewage system and all aspects of a
connections of appliances and the medical gas system.
installation and operation of residential and
101.4.6 Fire prevention. The provisions of approved prior to the start of system
the SBC 801 shall apply to matters affecting installation. Shop drawings shall contain all
or relating to structures, processes and information as required by the referenced
premises from the hazard of fire and installation standards in Chapter 9.
explosion arising from the storage, handling
or use of structures, materials or devices; 107.2.3 Means of egress. The construction
from conditions hazardous to life, property documents shall show in sufficient detail the
or public welfare in the occupancy of location, construction, size and character of
structures or premises; and from the all portions of the means of egress including
construction, extension, repair, alteration or the path of the exit discharge to the public
removal of fire suppression, automatic way in compliance with the provisions of
sprinkler systems and alarm systems or this code. In other than occupancies in
Groups R-2, R-3, and I-1, the construction
101.4.7 Existing buildings. The provisions documents shall designate the number of
of SBC 901 shall apply to matters governing occupants to be accommodated on every
the repair, alteration, change of occupancy, floor, and in all rooms and spaces.
addition to and relocation of existing
buildings. 107.2.4 Exterior wall envelope.
Construction documents for all buildings
101.4.8 Green Building. The provisions of shall describe the exterior wall envelope in
the SBC 1001 shall apply to matters sufficient detail to determine compliance
governing the design and construction of with this code. The construction documents
buildings for green building requirements. shall provide details of the exterior wall
envelope as required, including flashing,
SECTION 107 SUBMITTAL intersections with dissimilar materials,
DOCUMENTS corners, end details, control joints,
107.1 General. Submittal documents intersections at roof, eaves or parapets,
consisting of construction documents, means of drainage, waterresistive membrane
statement of special inspections, engineering and details around openings. The
calculations, diagrams and other data, construction documents shall include 18 8
geotechnical report and other data shall be manufacturer’s installation instructions that
submitted in two or more sets with each provide supporting documentation that the
permit application. The construction proposed penetration and opening details
documents shall be prepared by a registered described in the construction documents
design professional Where special maintain the weather resistance of the
conditions exist, the building official is exterior wall envelope. The supporting
authorized to require additional construction documentation shall fully describe the
documents to be prepared by a registered exterior wall system that was tested, where
design professional. applicable, as well as the test procedure
used.
107.2.2 Fire protection system shop
drawings. Shop drawings for the fire 107.2.5 Site plan. The construction
protection system(s) shall be submitted to documents submitted with the application
the department of Civil Defence or the for permit shall be accompanied by a site
department of Civil Defence’s designated plan showing to scale the size and location
representative and shall indicate of new construction and existing structures
conformance to this code and the on the site, distances from lot lines, the
construction documents and shall be established street grades and the proposed
finished grades.; and it shall be drawn in documents shall provide the information
accordance with an accurate boundary line specified in Section 1603.
survey. In the case of demolition, the site
plan shall show construction to be
demolished and the location and size of
existing structures and construction that are
to remain on the site or plot. The building
official is authorized to waive or modify the
requirement for a site plan where the
application for permit is for alteration or
repair or where otherwise warranted. 107.2.6
Structural information. The construction
CHAPTER 5 GENERAL BUILDING HEIGHTS AND AREAS
SECTION 501 GENERAL 501.1 Scope. as separate buildings or shall be considered

The provisions of this chapter control the as portions of one building where the
height and area of structures hereafter building height, number of stories of each
erected and additions to existing structures. building and the aggregate building area of
the buildings are within the limitations
SECTION 503 GENERAL BUILDING specified in Sections 504 and 506. The
HEIGHT AND AREA LIMITATIONS provisions of this code applicable to the
503.1.2 Buildings on same lot. Two or more aggregate building shall be applicable to
buildings on the same lot shall be regulated each building
SECTION 507 UNLIMITED AREA 507.4, 507.5, 507.6 and 507.12 shall be
BUILDINGS permitted to be reduced to not less than 12
m in width provided all of the following
507.2 Measurement of open spaces. Where requirements are met: GENERAL
Sections 507.3 through 507.13 require BUILDING HEIGHTS AND AREAS SBC
buildings to be surrounded and adjoined by 201-CR-18 138 1. The reduced width shall
public ways and yards, those open spaces not be allowed for more than 75 percent of
shall be determined as follows: 1. Yards the perimeter of the building. 2. The exterior
shall be measured from the building walls facing the reduced width shall have a
perimeter in all directions to the closest fire-resistance rating of not less than 3
interior lot lines or to the exterior face of an hours. 3. Openings in the exterior walls
opposing building located on the same lot, facing the reduced width shall have opening
as applicable. 2. Where the building fronts protectives with a fire protection rating of
on a public way, the entire width of the not less than 3 hours.
public way shall be used. 507.2.1 Reduced
open space. The public ways or yards of 18
m in width required in Sections 507.3,
CHAPTER 6 TYPES OF CONSTRUCTION

SECTION 602 CONSTRUCTION unless required by other provisions of this

CLASSIFICATION code.
602.1 General. Buildings and structures 602.4.1 Fire-retardant-treated wood in
erected or to be erected, altered or extended exterior walls. Fire-retardant-treated wood
in height or area shall be classified in one of framing complying with Section 2303.2
the five construction types defined in shall be permitted within exterior wall
Sections 602.2 through 602.5. The building assemblies with a 2-hour rating or less.
elements shall have a fire-resistance rating 602.4.2 Cross-laminated timber in exterior
not less than that specified in Tables 601 and walls. Cross-laminated timber complying
exterior walls shall have a fire-resistance with SBC 301 shall be permitted within
rating not less than that specified in Tables exterior wall assemblies with a 2-hour rating
602. Where required to have a fire- or less, provided the exterior surface of the
resistance rating by Tables 601, building cross-laminated timber is protected by one
elements shall comply with the applicable the following: 1. Fire-retardant-treated wood
provisions of Section 703.2. The protection sheathing complying with Section 2303.2
of openings, ducts and air transfer openings and not less than 12 mm thick; 2. Gypsum
in building elements shall not be required board not less than 12 mm thick; or 3. A
noncombustible material.
CHAPTER 7 FIRE AND SMOKE PROTECTION FEATURES

methods listed in this section shall be based
on the fire exposure and acceptance criteria
SECTION 703 FIRE-RESISTANCE specified in ASTM E 119 or UL 263. The
RATINGS AND FIRE TESTS required fire resistance of a building
703.1 Scope. Materials prescribed herein for element, component or assembly shall be
fire resistance shall conform to the permitted to be established by any of the
requirements of this chapter. following methods or procedures: 1. Fire-
resistance designs documented in approved
703.2 Fire-resistance ratings. The fire sources. 2. Prescriptive designs of fire-
resistance rating of building elements, resistance-rated building elements,
components or assemblies shall be components or assemblies as prescribed in
determined in accordance with the test Section
procedures set forth in ASTM E 119 or UL
263 or in accordance with Section 703.3. 721. 3. Calculations in accordance with
The FIRE AND SMOKE PROTECTION Section 722. 4. Engineering analysis based
FEATURES SBC 201-CR-18 165 fire- on a comparison of building element,
resistance rating of penetrations and component or assemblies designs having
fireresistant joint systems shall be fire-resistance ratings as determined by the
determined in accordance Sections 714 and test procedures set forth in ASTM E 119 or
715, respectively. UL 263. 5. Alternative protection methods
as allowed by Section 104.11. 6. Fire-
703.3 Methods for determining fire resistance designs certified by an approved
resistance. The application of any of the agency.
SECTION 719 FIRE-RESISTANCE 719.4 Double reinforcement. Plaster

REQUIREMENTS FOR PLASTER protection more than 25 mm in thickness
shall be reinforced with an additional layer
719.1 Thickness of plaster. The minimum of approved lath embedded not less than 20
thickness of gypsum plaster or Portland mm from the outer surface and fixed
cement plaster used in a fire-resistance-rated securely in place. Exception: Solid plaster
system shall be determined by the prescribed partitions or where otherwise determined by
fire tests. The plaster thickness shall be fire tests.
measured from the face of the lath where
applied to gypsum lath or metal lath. 719.5 Plaster alternatives for concrete. In
reinforced concrete construction, gypsum
719.2 Plaster equivalents. For fire-resistance plaster or Portland cement plaster is
purposes, 13 mm of unsanded gypsum permitted to be substituted for 13 mm of the
plaster shall be deemed equivalent to 20 mm required poured concrete protection, except
of one-to-three gypsum sand plaster or 25 that a minimum thickness of 10 mm of
mm of Portland cement sand plaster. poured concrete shall be provided in
719.3 Noncombustible furring. In buildings reinforced concrete floors and 25 mm in
of Type I and II construction, plaster shall reinforced concrete columns in addition to
be applied directly on concrete or masonry the plaster finish. The concrete base shall be
or on approved noncombustible plastering prepared in accordance with 2510.7.
base and furring.
CHAPTER 8 INTERIOR FINISHES
SECTION 801 GENERAL 801.4 Decorative materials and trim.

Decorative materials and trim shall be
801.1 Scope. The provisions of this chapter restricted by combustibility, fire
shall govern the use of materials used as performance or flame propagation
interior finishes, trim and decorative performance criteria in accordance with
materials. Section 806.
801.2 Interior wall and ceiling finish. The 801.5 Applicability. For buildings in flood
provisions of Section 803 shall limit the hazard areas as established in Section
allowable fire performance and smoke 1612.3, interior finishes, trim and decorative
development of interior wall and ceiling materials below the elevation required by
finish materials based on occupancy Section 1612 shall be flood-damage-
classification. resistant materials.
801.3 Interior floor finish. The provisions of 801.6 Application. Combustible materials
Section 804 shall limit the allowable fire shall be permitted to be used as finish for
performance of interior floor finish materials walls, ceilings, floors and other interior
based on occupancy classification. surfaces of buildings.
801.7 Windows. Show windows in the be constructed of combustible materials,

exterior walls of the first story above grade unless the space between the fire-resistance-
plane shall be permitted to be of wood or of rated floor assembly and the flooring is
unprotected metal framing. either solidly filled with noncombustible
materials or fireblocked in accordance with
801.8 Foam plastics. Foam plastics shall not Section 718, and provided that such
be used as interior finish except as provided openspaces shall not extend under or
in Section 803.4. Foam plastics shall not be through permanent partitions or walls.
used as interior trim except as provided in
Section 806.5 or 2604.2. This section shall 805.1.2 Wood finish flooring. Wood finish
apply both to exposed foam plastics and to flooring is permitted to be attached directly
foam plastics used in conjunction with a to the embedded or fireblocked wood
textile or vinyl facing or cover. sleepers and shall be permitted where
cemented directly to the top surface of fire-
SECTION 805 COMBUSTIBLE resistance-rated floor assemblies or directly
MATERIALS IN TYPES I AND II to a wood subfloor attached to sleepers as
CONSTRUCTION provided for in Section 805.1.1.
805.1 Application. Combustible materials 805.1.3 Insulating boards. Combustible
installed on or embedded in floors of insulating boards not more than 12.5 mm
buildings of Type I or II construction shall thick and covered with finish flooring are
comply with Sections 805.1.1 permitted where attached directly to a
805.1.3. Exception: Stages and platforms noncombustible floor assembly or to wood
constructed in accordance with Sections subflooring attached to sleepers as provided
410.3 and 410.4, respectively. for in Section 805.1.1.
805.1.1 Subfloor construction. Floor

sleepers, bucks and nailing blocks shall not
CHAPTER 9 FIRE PROTECTION SYSTEMS
SECTION 901 GENERAL shall be considered to be a required system.

Exception: Any fire protection system or
901.1 Scope. The provisions of this chapter portion thereof not required by this code
shall specify where fire protection systems shall be permitted to be installed for partial
are required and shall apply to the design, or complete protection provided that such
installation and operation of fire protection system meets the requirements of this code.
systems.
901.3 Modifications. Persons shall not
901.2 Fire protection systems. Fire remove or modify any fire protection system
protection systems shall be installed, installed or maintained under the provisions
repaired, operated and maintained in of this code or the SBC 801 without
accordance with this code and the Saudi Fire approval by the building official.
Code (SBC 801). Any fire protection system
for which an exception or reduction to the 901.4 Threads. Threads provided for civil
provisions of this code has been granted defence connections to sprinkler systems,
standpipes, yard hydrants or any other fire telecommunications buildings used

hose connection shall be compatible with the exclusively for telecommunications
connections used by the local civil defence equipment, associated electrical power
distribution equipment, batteries and
901.7 Fire areas. Where buildings, or standby engines, provided those spaces or
portions thereof, are divided into fire areas areas are equipped throughout with an
so as not to exceed the limits established for automatic smoke detection system in
requiring a fire protection system in accordance with Section
accordance with this chapter, such fire areas
shall be separated by fire barriers 907.2 and are separated from the remainder
constructed in accordance with Section 707 of the building by not less than 1-hour fire
or horizontal assemblies constructed in barriers constructed in accordance with
accordance with Section 711, or both, Section 707 or not less than 2-hour
having a fire-resistance rating of not less horizontal assemblies constructed in
than that determined in accordance with accordance with Section 711, or both.
Section 707.3.10.
903.2.4.1 Woodworking operations. An
901.8 Pump and riser room size. Where automatic sprinkler system shall be provided
provided, fire pump rooms and automatic throughout all Group F-1 occupancy fire
sprinkler system riser roomsshall be areas that contain woodworking operations
designed with adequate space for all in excess of 232 m2 in area that generate
equipment necessary for the installation, as finely divided combustible waste or use
defined by the manufacturer, with sufficient finely divided combustible materials.
working room around the stationary
equipment. Clearances around equipment to 903.2.5.3 Pyroxylin plastics. An automatic
elements of permanent construction, sprinkler system shall be provided in
including other installed equipment and buildings, or portions thereof, where
appliances, shall be sufficient to allow cellulose nitrate film or pyroxylin plastics
inspection, service, repair or replacement are manufactured, stored or handled in
without removing such elements of quantities exceeding 45 kg
permanent construction or disabling the 903.2.7.1 High-piled storage. An automatic
function of a required fire resistance-rated sprinkler system shall be provided in
assembly. Fire pump and automatic accordance with the SBC 801 in all
sprinkler system riser rooms shall be buildings of Group M where storage of
provided with a door(s) and unobstructed merchandise is in high-piled or rack storage
passageway large enough to allow removal arrays.
of the largest piece of equipment.
903.2.11.1 Stories without openings. An
SECTION 903 AUTOMATIC automatic sprinkler system shall be installed
SPRINKLER SYSTEMS throughout all stories, including basements,
903.1 General. Automatic sprinkler systems of all buildings where the floor area exceeds
shall comply with this section. 139.4 m2 and where there is not provided
not fewer than one of the following types of
903.2 Where required. Approved automatic exterior wall openings: 1. Openings below
sprinkler systems in new buildings and grade that lead directly to ground level by an
structures shall be provided in the locations exterior stairway complying with Section
described in Sections 903.2.1 through 1011 or an outside ramp complying with
903.2.12. Exception: Spaces or areas in Section 1012. Openings shall be located in
each 15 m, or fraction thereof, of exterior additional sprinkler heads installed at

wall in the story on at least one side. The alternate floors and at the lowest intake.
required openings shall be distributed such Where a rubbish chute extends through a
that the lineal distance between adjacent building more than one floor below the
openings does not exceed 15 m. 2. Openings lowest intake, the extension shall have
entirely above the adjoining ground level sprinklers installed that are recessed from
totaling not less than 1.85 m2 in each 15 m, the drop area of the chute and protected
or fraction thereof, of exterior wall in the from freezing in accordance with Section
story on at least one side. The required 903.3.1.1. Such sprinklers shall be installed
openings shall be distributed such that the at alternate floors, beginning with the
lineal distance between adjacent openings second level below the last intake and
does not exceed 15 m The height of the ending with the floor above the discharge.
bottom of the clear opening shall not exceed Chute sprinklers shall be accessible
1120 mm measured from the floor. forservicing.
903.2.11.1.1 Opening dimensions and 903.2.11.5 Commercial cooking operations.
access. Openings shall have a minimum An automatic sprinkler system shall be
dimension of not less than 760 mm. Such installed in commercial kitchen exhaust
openings shall be accessible to the civil hood and duct systems where an automatic
defence from the exterior and shall not be sprinkler system is used to comply with
obstructed in a manner such that fire Section 904.
fighting or rescue cannot be accomplished
from the exterior. 903.3.1.1.2 Bathrooms. In Group R
occupancies, other than Group R-4
903.2.11.1.2 Openings on one side only. occupancies, sprinklers shall not be required
Where openings in a story are provided on in bathrooms that do not exceed 5 m2 in
only one side and the opposite wall of such area and are located within individual
story is more than 22.5 m from such dwelling units or sleeping units, provided
openings, the story shall be equipped that walls and ceilings, including the walls
throughout with an approved automatic and ceilings behind a shower enclosure or
sprinkler system, or openings as specified tub, are of noncombustible or limited-
above shall be provided on not fewer than combustible materials with a 15-minute
two sides of the story. thermal barrier rating.
903.2.11.1.3 Basements. Where any portion 903.3.1.2.1 Balconies and decks. Sprinkler
of a basement is located more than 22.5 m protection shall be provided for exterior
from openings required by Section balconies, decks and ground floor patios of
903.2.11.1, or where walls, partitions or dwelling units and sleeping units where the
other obstructions are installed that restrict building is of Type V construction, provided
the application of water from hose streams, there is a roof or deck above. Sidewall
the basement shall be equipped throughout sprinklers that are used to protect such areas
with an approved automatic sprinkler shall be permitted to be located such that
system. their deflectors are within 25 mm to 150 mm
below the structural members and a
903.2.11.2 Rubbish and linen chutes. An maximum distance of 350 mm below the
automatic sprinkler system shall be installed deck of the exterior balconies and decks that
at the top of rubbish and linen chutes and in are constructed of open wood joist
their terminal rooms. Chutes shall have construction.
903.3.1.2.2 Open-ended corridors. Sprinkler and ramps as specified in Section 1027.6,

protection shall be provided in open-ended Exception 3.
corridors and associated exterior stairways
SECTION 907 FIRE ALARM AND smoke alarms with an alarmsilencing switch
DETECTION SYSTEMS shall not be installed less than 3 m
horizontally from a permanently installed
907.2.11.3 Installation near cooking cooking appliance. 3. Photoelectric smoke
appliances. Smoke alarms shall not be alarms shall not be
installed in the following locations unless
this would prevent placement of a smoke installed less than 1.8 m horizontally from a
alarm in a location required by Section permanently installed cooking appliance.
907.2.11.1 or 907.2.11.2: 1. Ionization
smoke alarms shall not be installed less than
6 m horizontally from a permanently
installed cooking appliance. 2. Ionization
CHAPTER 12 INTERIOR ENVIROMENT
SECTION 1203 VENTILATION area required. The openable area of the

openings to the outdoors shall be not less
1203.1 General. Buildings shall be provided than 4 percent of the floor area being
with natural ventilation in accordance with ventilated.
Section 1203.4, or mechanical ventilation in
accordance with SBC 501. Where the air 1203.5.2.1 Bathrooms. Rooms containing
infiltration rate in a dwelling unit is less than bathtubs, showers, spas and similar bathing
5 air changes per hour when tested with a fixtures shall be mechanically ventilated in
blower door at a pressure 50 Pa in accordance with SBC 501. 1203.5.3
accordance with Section 402.4.1.2 of Openings on yards or courts. Where natural
International Energy Conservation Code— ventilation is to be provided by openings
Residential Provisions (or its equivalent in onto yards or courts, such yards or courts
SBC 602), the dwelling unit shall be shall comply with Section 1206.
ventilated by mechanical means in
accordance with Section 403 of SBC 501. SECTION 1205 LIGHTING
Ambulatory care facilities and Group I-2 1205.1 General. Every space intended for
occupancies shall be ventilated by human occupancy shall be provided with
mechanical means in accordance with natural light by means of exterior glazed
Section 407 of SBC 501. openings in accordance with Section
1203.5 Natural ventilation. Natural 1205.2 or shall be provided with artificial
ventilation of an occupied space shall be light in accordance with Section 1205.3.
through windows, doors, louvers or other Exterior glazed openings shall open directly
openings to the outdoors. The operating onto a public way or onto a yard or court in
mechanism for such openings shall be accordance with Section 1206.
provided with ready access so that the
openings are readily controllable by the 1205.2 Natural light. The minimum net
building occupants. 1203.5.1 Ventilation glazed area shall be not less than 8 percent
of the floor area of the room served.
1205.2.1 Adjoining spaces. For the purpose common wall is open and unobstructed and
of natural lighting, any room is permitted to provides an opening of not less than one-
be considered as a portion of an adjoining tenth of the floor area of the interior room or
room where one-half of the area of the 2.3 m2 , whichever is greater.
To sum it up, this chapter concluded all the required design guidelines to achieve an
essential base and framework of the details required to direct the coming design implementation
process. Furthermore, on the basis of the literature review's minor study, the Saudi Building
Codes are outlined, which includes fundamental standards and codes necessary to design any
space.
Conclusion
Contribution
To prepare skilled citizens for the job market and compete globally, this dissertation
aimed to facilitate Human Capability Development. The purpose of this thesis is to fill in the
gaps in the literature review, emphasizing the importance of creating a generation of passionate
individuals. When the two studies are linked, the design's quality will be maximized, resulting in
a strong intention behind every design decision, such as the lighting, color, and materials that
best suit the users.
Observation
There are several lessons learned throughout this thesis that have greatly influenced the
outcome of the paper. It clarifies the major importance of having a solid base of in-depth
research before heading up with the design approach. Thus, it is important to ensure that a topic
is examined holistically in order to ensure it is relevant in today's world. By studying the
community and analyzing its contributions to the vision 2030, you can then choose a site that
suits the function of the space while also studying the community's importance.
Work Cited
Caton, P. (1998). A strategy for the lighting of restaurants. Unpublished.
Demetry, D. (2017). Pop-up to professional: Emerging entrepreneurial identity and evolving
vocabularies of motive. Academy of Management Discoveries, 3(2), 187–207.
https://doi.org/10.5465/amd.2015.0152
Tantanatewin, W., & Inkarojrit, V. (2017, November 25). The influence of emotional response to
interior color on restaurant entry decision. International Journal of Hospitality
Management. https://www.sciencedirect.com/science/article/pii/S0278431916303644.
Taylor, S., DiPietro, R. B., & So, K. K. (2018). Increasing experiential value and relationship
quality: An investigation of pop-up dining experiences. International Journal of
Hospitality Management, 74, 45–56. https://doi.org/10.1016/j.ijhm.2018.02.013
Taylor, S., DiPietro, R. B., & So, K. K. F. (2018, May 2). Increasing experiential value and
relationship quality: An investigation of pop-up dining experiences. International Journal

of Hospitality Management.
https://www.sciencedirect.com/science/article/pii/S0278431917300518.
Wardono, P., Hibino, H., & Koyama, S. (2012). Effects of interior colors, lighting and decors on
perceived sociability, emotion and behavior related to social dining. Procedia - Social and
Behavioral Sciences, 38, 362–372. https://doi.org/10.1016/j.sbspro.2012.03.358
Yildirim, K., & Akalin-Baskaya, A. (2007). Perceived crowding in a café/restaurant with
different seating densities. Building and Environment, 42(9), 3410–3417.
https://doi.org/10.1016/j.buildenv.2006.08.014

IT Capstone

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IT Capstone

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Running Head: A LA MODE CUISINE 1

Senior Capstone Research, IDSG 4301, Section 1

A thesis submitted to the

Faculty of the Interior Design Department of

Dar Al-Hekma University in partial fulfillment

of the requirements for the degree of

Bachelor of Design in Interior Design

JUMANA ADEL ALSHUWAYSHANI

ALL RIGHTS RESERVED

This thesis for the course Capstone Research is by

Has been approved for the

Capstone I: Interior Design Thesis Course

Dr. Alaa Al-Ban

Date: 6th of October 2021

Jumana A. Alshuwayshani, Interior Design, Dar Al-Hekma University

investors to get established in the food industry.

Design Department as they had a significant impact on supporting my academic endeavors.

peers, students, and friends for making my experience memorable.

Chapter One: Synopsis of Final Studio 13

Chapter Two: Research Methodology20

Chapter Three: Precedent Studies 27

Chapter Five: Details for Interiors 53

1.1 Site Analysis 16

3.20 Dinging area analysis 33

3.1 Programming Table……..……………………………..……………………………30

citizens who are interested in pursuing their goals in this field.

Chapter One: Synopsis of Final Studio

with their skills

Jeddah, Saudi Arabia?

in terms of culinary arts?

or another culinary concept.

3. Support start-ups chefs by giving them a low-cost opportunity.

Saudi Vision 2030

Figure 1.2 Ascott building Floor Plan (Retrieved on 5 October 2021)

“Is to provide an authentic culinary destination, home of incredible culinary experiences,

Figure 1.5 Client Logo by SCAC 2020 (Retrieved on 5 October 2021)

Chapter Two: Research Methodology

The following chapter consists of a mixed methodology by combining qualitative and

Types of Research Methodology

the research paper.

Q1: Is opening your restaurant is on your bucket list?

Interviewer 2: “Opening a Restaurant is actually on my bucket list’’

playing with diversity of every dish there is.

Q2: Is it a struggle to open a restaurant?

Justification: This question is to get a closer look on their input.

Answer: Interviewer 1: “Yes, I do think that opening up a restaurant is challenge in terms

of having a long-term investing method to get it successful”

Interviewer 2: “Yes I find it a struggle since it is a very high-cost business, and a

person needs to have a capital of such businesses.’’

Result: Starting a restaurant business is challenging for those aspiring chefs to

build a presence without the risk of failure and getting bankrupt.

client, and handling the operations”

Interviewer 2: “I believe that the challenges I might face when opening up a

delicious menu is important but so as the operational system’’

Justification: This question is to listen to their opinion about the project.

Answer: Interviewer 1: “I do believe this project will assist me in having a glimpse on

how good my future business restaurant will be”

me build up a great reputation and I do think it will assist me.’’

platform was used to create this survey.

Q1: What is your age group?

discovering new restaurant spots.

Figure 2.1 Question 1, answer. By google forum (retrieved on 5th October)