Final Year Portfolio Commercial Design, Dezyne E'cole College , Ajmer ,www.dezyneecole.com

2. Project report on
Commercial Design
At
Dezyne E’cole College, Ajmer
Submitted to
Dezyne E’cole College towards
The partial fulfillment of the
Bachelor of Science in Interior Designing
By
Nisha Parwani
Dezyne E’cole College
106/10, civil lines, Ajmer
Tel – 0145 – 2624679
www.dezyneecole.com
2015 - 16
TM

3. ACKNOWLEDGEMENT
I Nisha Parwani, student of Dezyne E’cole College, am extremely grateful to each and every individual who has contributed in
successful completion of my project.
I express my gratitude towards Dezyne E’cole College for their guidance and constant supervision as well as for providing the
necessary information and support regarding the completion of project.
I than to Almighty for providing me with everything that I required for completing this project.
I would like to thank all the faculty members of Dezyne E’cole for their critical advice and guidance without which this project would
not have been possible.
I would like to express my special gratitude towards my parents and friends who have been constant source of inspiration for me
during this project.

4. Dezyne E’cole College
106/10, Civil Lines,
Ajmer – 305001 Rajasthan
This Project Report Of Ms. Nisha Parwani Of Interior Designing Has Been Graded As
………..…………….…………….……………..……………..…………….…………….…
Thanking You
Principal
(seal & signature)
TM

5. During the tenure of my study of one year Commercial Design Diploma, I learnt about different commercial spaces like Retail,
Restaurant, Office, and other hospitality spaces.
The design of commercial interiors included important issues – sustainable design, security and safety, licensing, ethics in the
profession, and professional growth.
Commercial design is the design of any facility that serves business purposes. It can be a small salon to big boutiques, from
road side dhaba to A La Carte Restaurants.
While studying Retail Design, I learnt that if a product is seen then only it sells out. Like a customer connects his/her lifestyle
with a product he/she sees in the window display, then only the customer gets attracted and thinks of buying. The purchase
decision is increased by a pleasant room temperature, attractive general lighting and nice fragrance, and suitable background
music. I have considered all these points in the Retail Space that was assigned to me.
The next project I did Restaurant Design which included all the space requirements and calculations, I learned how to provide
a better space so that the experience of dining can be more pleasing. To make a mark in the market we have to do the SWOT
analysis as to what strengths, weakness, opportunities and threats are there in the market before starting up with our
project. We have to design according to the clientele.
I also studied about the lighting design , we as designers need to focus on selecting new technologies like LED lights, censors
as better sources of lights.

6. • GOOGLE SKETCHUP
• AUTOCAD
• AUTODESK 3DS MAX
• MICROSOFT POWERPOINT
• MICROSOFT WORD
Contact No. – 9829024839
ID – www.dezyneecole.com
I am pursuing Bachelors of Science in Interior Design along with 2 year diploma in Residential and Commercial design.
NAME – Nisha Parwani.
B.Sc. Interior Design
• SPORTS
• MARTIAL ARTS
• MUSIC
• HINDI
• ENGLISH
LANGUAGE
• Participated In Identity Exhibition
• Participated as Master Of Ceremony, Kaleidoscope 2016, College Annual Function
• Participated In Annual Sports Day
EXPERIENCE
• Passed Secondary Education From Queen Mary’s Girls School 2010 CBSE Board
• Passed Senior Secondary Education From Queen Mary’s Girls School 2012 CBSE Board
• Pursuing Bachelors of Science In Interior Deign From Dezyne E’cole College 2013-2016
EDUCATION
INTEREST
PERSONAL INFORMATION
PROFILE
PROFESSIONAL SKILLS
•Basic knowledge about Residential and Commercial Space Planning.
•Studied various design subjects like Art and Architecture History, Building Services, Management, Marketing, History of
Furniture I and II, Vaastu in Interiors, Entrepreneurship, Indian Institute Of Design, Estimation and Costing, Role of an
Interior Designer, Elements of Design, Basic Computers, Drafting and Landscaping.
•Learnt about Orientation, Building Bye-Laws, Ventilation, Lighting, Anthropometrics and Ergonomics and Principles of
Design.
•Technically sound in hand drafting, orthographic projections, perspective views, isometric views, rendering, etc.
BASIC KNOWLEDGE

7. 1
2
3
5
7
4
6
8
Introduction - Interior Design
Introduction – Commercial Design Types Of Commercial Design
9
10
Introduction - Restaurant Design Space allowances Serving Areas Case study
Introduction – Geometry Drafting Papers
Design Development Papers
Architectural Layouts Flooring Layouts
Restaurant Product Design Restaurant Wall Composition
Introduction – Retail Design Case Study Architectural Layouts
Introduction - Lighting Design Types of Light Light Calculations
Assignments

8. INTERIOR design

9. Interior Design is much more than about “ What looks right”. It is about giving a space that the occupants enjoy and love to
inhabit. It is about finding and creating a cohesive answer to set of problems and dressing the solution so as to unify and
strengthen our experience of the space.
It is a profession totally different from decorator. People usually have misconception that interior design is same as decoration.
But designing is an art and science of understanding client’s behavior to create a more functional space. He works from the
beginning.
Interior Designer studies about the Orientation of space, Day lighting, ventilation, HVAC, Lighting, Landscape etc. whereas
decoration is furnishing of space with beautiful things or accessories.
Interior Design provides various career opportunities as it is a vast field. In the study course it deals with various topics like space
planning, anthropometrics, drafting, study of materials etc.
Interior design is a multi faceted profession in which creative and technical solutions are applied within a structure to achieve a
built interior environment solves the customers problems and link space to business strategies and goals. These solutions are
functional , enhance the quality of life and culture of the occupants and are aesthetically attractive
INTERIOR DESIGN INDUSTRY

10. We interact with commercial interiors every day, going to a stationary shop, stopping at a fast food restaurant, going to school or
college or studying for a test at the library. All these facilities and many others represent the kinds of interior spaces created by the
division of the interior design profession commonly called COMMERCIAL INTERIOR DESIGN.
Designing commercial interiors involves designing the interior of any facility that serves business purposes. Common specialties in
Commercial Interior Design includes:
• Corporate & Executive Offices
• Healthcare Facilities
• Hospitality & Entertainment Facilities
• Institutional Facilities
• Industrial Facilities
• Transportation Facilities
• Other Options
These interiors can be as exciting as a Restaurant in Resort Hotel or as elegant as a Jewelry shop. A Commercial Interior can be
purely functional, such as the office of a major corporation or a small-town travel agency.
Commercial interior design began when the first trade & food stalls opened somewhere in Mesopotamia or another ancient
country. Commercial facilities today have existed since early human history.
For example- Business was conducted in the great rooms of Egyptian pharaohs & the places of kings; administrative spaces existed
within great cathedrals, and in portions of residences of craftsmen and tradesmen.
The lodging industry dates back many centuries, beginning with simple inns and taverns. The Hospitia, which provided food,
lodging, and medical care to the ill, were located adjacent to monasteries. Business places such as inns & shops for the lower
classes were most likely “designed” by tradesmen & craftsmen or whoever owned them.
As commerce grew, buildings specific to business enterprises such as stores, restaurants, inns and offices were gradually created or
became more common. Commercial interiors changed for many reasons in the second half of the 20th century. Technological
changes in construction & mechanical systems, code requirements for safety, & electronic business equipment of every kind have
impacted the way business is conducted throughout the world. Consumers of business and institutional services expect & demand
better environment as part of the experience of visiting stores, hotels, restroom, doctors’ office, and school – everywhere they go
to shop or conduct business.
COMMERCIAL DESIGN

11. 1. Corporate and Executive Offices
• Professional offices
• Financial institutions
• Law firms
• Accounting firms
• Real estate firms
• Travel agencies
2. Healthcare Facilities
• Hospitals
• Surgery centers
• Psychiatric facilities
• Rehabilitation facilities
• Medical labs
• Veterinary clinics
3. Hospitality and Entertainment Facilities
• Hotels, motels, and resorts
• Restaurants
• Health clubs and spas
• Sports complexes
• Theaters
• Museums
4. Retail/Merchandising Facilities
• Department stores
• Malls and shopping centers
• Specialized retail stores
• Showrooms
• Galleries
5. Institutional Facilities
• Government offices and facilities
• Schools—all levels
• Day-care centers
• Religious facilities
• Prisons
6. Industrial Facilities
• Manufacturing areas
• Training areas in industrial
buildings
• Research and development
laboratories
7. Transportation Facilities/Methods
• Airports
• Bus and train terminals
• Tour ships
• Yachts
TYPES OF COMMERCIAL DESIGN

12. RETAIL DESIGN
People love to look, window shop, and buy. Shopping as an experience should provide fun which in turn provides profits. A
successful store or shop is one that is designed to merchandise in addition to looking good. Designing a store includes the study of
the interior as well as exterior & window display. For a retail store, it is mainly the exterior which provokes customers to buy.
How a retail store visually welcomes a customer has to do a lot with whether or not they enter a store.
1. Store sign 2. Marquee 3. Banners 4. Awnings 5. Window display
6. Props & signage's and many more.
All these points play an important role in designing a retail store.
RESTAURANT DESIGN
An area designed with great ambience, nice music and tasty food, can make a day of any person and restaurants serves this
purpose very well.
As lives has become more hectic, people want an area of peace, an area where they can be away from the hustle bustle of the city,
where they can spend a quality time with their friends & family.
Restaurants are designed according to their purpose, it can be coffee shop, take-away, dhaba, A La Carte, etc. in all these cases the
space requirements and the turnover varies.
OFFICE DESIGN
Commercial office design requires knowledge of high-tech equipment's, as well as understanding of management & office
production. In general, offices are designed for large group of people working together in a cooperative and productive way. The
space must accommodate many different discipline with varying needs.
It can be argued that the office design is the backbone of commercial interior design. Almost all interior design firms design office
facilities because most commercial interiors includes some sort of office space.
COMMERCIAL DESIGN

13. RESTAURANT
design

14. Eating has always been a sociable event and restaurant serves this purpose very well. Restaurant is a business of preparing &
serving food in exchange of money. Restaurants have always played an essential role in the business, social and intellectual life
of today’s society. It provides a perfect location for all celebrations or social gatherings.
Restaurants can be of self service, road-side dhaba, A-La-Carte and the third places like the coffee shops, juice centers, ice-cream
parlors and many more.
These different types of restaurants may vary with their working but their purpose is same i.e., serving people so that they can
take out time from their hectic lives & spend a quality time.
People enjoy sitting down in a nice comfortable and pleasant surrounding of a restaurant and dinning on good quality food,
leaving behind the hustle and bustle of daily life.
Restaurants have always been a place where people spend leisure time & money. As living has gotten more hectic, with so much
of interest and money riding on food, it is extremely important for a restaurant to develop new trends that positively impact
customers.
For designing the interiors of a restaurant, we have to study the space requirements. Adequacy of the space will influence
building and operating costs and efficiency and decisions pertaining to space allowance may be strongly affected by the
limitations of investment funds and available space.
Space allowance in relation to investment should be balanced in terms of :
• Proposed permanence of the facility.
• Acuteness of need for the specific operation.
• Essentials for operating efficiency.
• Desirable standards in terms of appearance, sanitation & good quality of production and service.
• Immediate & future costs, depreciation, upkeep and maintenance.
Studies made before the building is planned as to how space may be added and how the initial plan should be designed to
minimize ultimate cost will be helpful.
It is well to block out space allowances according to functions that the facility is to perform.
RESTAURANT DESIGN

15. Calculate area requirements in terms of :
• Volume & type of service Amount & size of equipment to be used.
• Number of workers required. Space for needed supplies.
• Suitable traffic area.
The dining area location & space allowance are usually determined first, the production areas next in terms of specific
relationship to the dining area & the other section as required to these.
Space for dining area is usually based on the number of square feet per person seated times the number of persons seated at
one time
For example - Small children may require only 8sq. Ft.
- Adult would need 12 sq. Ft. For the same.
• A banquet seating allowance might be as little as 10sq.ft./Seat & for deluxe restaurant 20 sq.ft.
• The diners comfort should govern allowance. Both young and old enjoy having sufficient elbow room.
• Crowding is distasteful to many people, it is likely to be tolerated more readily by youngsters then adults.
• Service stations may be estimated in the proportion of a small one for every 20 seats or a large central one for every 50-60
places.
RESTAURANT DESIGN
TYPE OF OPERATION SQ FT / SEAT
Cafeteria, commercial 16-18
Cafeteria, college & industrial 12-15
Cafeteria, school lunchroom 9-12
College residence, table service 12-15
Counter service 18-20
Table service, hotel, club restaurant 15-18
Table service, minimum eating 11-14
Banquet minimum 10-11
Table 1 – Square feet per seat used for various types of food operation

16. Table size influence patron’s comfort & efficient utilization of space and the best utilization of space can often be arrived at
through the use of Diagonal Arrangement than square arrangement and yields a more traffic-free lane.
RESTAURANT DESIGN
Fig- 1. Rectangular and diagonal arrangement of tables.
• ‘NUMBER OF PERSONS’ ALLOWANCE
The number of persons to be seated at one time is the second point of information needed for calculation of the dinning room
size
(Total no. of seats required at 1 time) x (Space required for each seat) = Total number of Sq.ft needed in Dining Area
• Turnover is defined as the number of times a seat is occupied during a given period.
(Turnover/hr.) x (No. of seats available) = Total number of patrons who can be served in an hr

17. RESTAURANT DESIGN
Turnover is defined as the number of times a seat is occupied during a given period.
(Turnover/hr.) x (No. of seats available) = Total number of patrons who can be served in an hr.
• Determining the turnover rate per meal period is useful for determining the total seating capacity based on sales volume.
• Turnover rates are affected by the method of serving time as well as type of customer, menu offerings and the dining
atmosphere.
SERVING AREAS
• Space allowances for serving areas should be adapted to the needs of the specific facility. The menu, organization of work,
and the number served will influence size. The type of service will also be influential in dictating space needed.
• Serving areas for most table service facilities are planned as a part of the main cooking area.
• Ideal design results when the flow of people from the serving facility is balanced with the seating available in the dining room.
• At equilibrium conditions, the number of seats provided in the dining area has a direct relationship to the number of people
leaving the serving line for a given average eating time.
• The relationship can be expressed by the equation :
R = N/T
R = rate of people leaving serving area
N = number of seats in dining area, and
T = average eating time
TYPE OF OPERATION TURNOVER RATE(per hour)
Commercial Cafeteria 1 ½ - 2 ½
Industrial or School Cafeterias 2 - 3
Counter Service 2 – 3 ½
Leisurely Table Service ½ - 1
Regular Table Service 1 – 2 ½
Table 3 – Turnover rates for food-service
facilities

18. Employee
dining
Refrigerator
&
frozen
storage
Employee
facilities
Linen
and
paper
storage
Common
storage
Vegetable
preparation
Ventilated
storage
Cleaning
supplies
Garbage
pick up
Car and
truck
washing
Janitor
closet
Time
recorder
Bake
shop
Fountain
service
Cook’s
unit
Meat
preparation
Salad &
sandwich
unit
Pot & pan
washing
& storage
Dishwashing
Shortorder
Serving area
Dining room and
catering
Manager’s
office
Guest
facilities
Fig. 2 – Flow diagram showing functional relationships

19. I am supposed to do space planning and create a restaurant for serving multi-cuisine. As a designer I need to create a floor plan
for this restaurant which needs to feature reception, food serving area, toilet facilities and satellite kitchen. I need to provide
location and give space for food receivable storage, main kitchen, dishwashing, pot and pan washing, garbage, maintenance
department for this restaurant.
I also need to provide security & the time machine(biometric), staff parking zone, restrooms with toilet & sleeping facilities.
The recruitment division, the salary & training division (the HR department).
I also need to specify the space for car parking of clients and the views on landscape provided by me for this restaurant.
The area for the case study assigned to me is 50’ x 46’ , in which I have to calculate space for store, dinning area, reception,
entrance, and security.
RESTAURANT DESIGN

20. RESTAURANT DESIGN
Climatology Factors
Climatology is the branch which deals with the climate and changes throughout the year. Climate is sub-divided into two : Macro
climate and Micro climate
1. Macro climate of India :
• Location of India In The World Is “Northeast”
• Longitude of India 88
o
to 90
o
• Latitude of India 8
o
to 37
o
• India has a tropical monsoon climate, since the greater part of the country lies within the tropics.
2. Macro climate of Ajmer :
• Ajmer has a typical desert climate, hot & arid.
• Summers are hot with maximum temperature near 45
o
C while minimum is nearly 28
o
.
• Longitude of Ajmer 74
o
42’ North.
• Latitude of Ajmer 26
o
27’ East.
3. Micro climate of Ajmer :
• Setting the site layout followed by landscaping can improve the micro climate around a building, taking advantage of
existing topographical feature, adjacent buildings and vegetation for solar protection.

21. Site considerations
Whenever any planning is done one needs to pay attention to the -
• Location of the site
• Major landmarks
• Climatology of the location 1. Macro climate 2. Micro climate
RESTAURANT DESIGN

22. Site considerations
Connectivity of the site to the main roads and sub roads to major landmarks
Distance from major landmarks :
• From Railway Station – 7km via Gaurav path
• From Main Bus Stand -7.4 km via Gaurav path
• From Pushkar – 10.4 via NH89
• From Hospital – 1Km via Nh89
RESTAURANT DESIGN
Anasagar Lake
ChopatiSite
Water
Treatment
Plant
Mittal
Hospital
Fuel
Station
Gaurav Path
NH89NH89
Regional
Institute
Demonstration Public
School

23. RESTAURANT DESIGN
Orientation
Before starting the planning part we need to pay attention to the orientation of the building. The plan assigned to me is West
facing.
Site
N
W
E
S

24. RESTAURANT DESIGN
Restaurant In And Around Ajmer
After a brief study about the restaurant design, I went out to see restaurants in and around my city i.e., Ajmer and I found that
restaurants in Ajmer are not up to the mark and are not so welcoming & Ajmer being a tourist destination must have an area
where people would love to spend time & money.
Restaurants in Ajmer lack behind in various ways, some have good food but not proper cleanliness while some are hygienic but
the food is not so good or the restaurants does not have any view or an outreaching area that can create an interest, instead
they have a packed area, where people don’t tend to sit more.
There are a few restaurants in Ajmer which are in basement and their interior is also good but still they are not working well.
Why?? The only reason is that they are not outreaching. A packed compact place is never attractive. People tend to sit more
where they get a view outside.

25. SWOT ANALYSIS
SWOT Analysis includes knowing about the Strengths, Weakness, Opportunities and Threats of a particular thing or place.
I am suppose to design a restaurant in Ajmer but before designing and starting up with my project I did SWOT analysis of Ajmer
as to what strengths, weakness, opportunities and threats are there for my restaurant design that I am suppose to do.
• Ajmer being a tourist destination is the main strength that we can consider, as Ajmer has people coming from all over India
and also from the other parts of the world to visit places like Pushkar, Dargah, Soni Ji Ki Nasiya, etc.
• Weakness for our city is that it does not have an up to the mark restaurant that can serve our guest so well that it can left up
a mark on them.
• Opportunity is that being a host for the people from all over the world, we can provide them with a better comfort and
facilities.
RESTAURANT DESIGN

26. Loop-Holes in Restaurants in Ajmer
• Cleanliness is one of the common problems, kitchen are not clean & hygienic
• Washroom facilities are also not so clean
• Most of the restaurants have either slow or late service but never on time.
• Proper lighting is also a common problem.
• Cleaning service is also slow.
• The utensils are not properly washed.
• The staff working n the kitchen does not always wears hand gloves & plastic cap while cooking.
• No proper/ separate area for frozen food.
• No separate area for preparing the vegetarian and the non vegetarian food.
• Waiters are not properly dressed.
• There is no such facilities for kids to enjoy. (for ex- a small garden area with some rides)
• Food is not up to the mark as per taste and as per price also.
• Seating is not comfortable.
• Table arrangements is very close & privacy is less.
• No proper signage's for washrooms.
• No electricity backup.
• No entertainment ( for ex- a music band or soft music playing in background), so that people can enjoy their dining
experience.
• Naperies are not properly washed.
• At peak times the area becomes congested, no such proper facilities to deal with it.
• No area for emergency exit in case of any accident
RESTAURANT DESIGN

27. Space Planning Considerations
The design of a Commercial Interior begins with an understanding of the business of the business, which refers to
understanding the goals & purposes of a business. In fact, it is important to understand the business specialty even before
seeking projects in that specialty.
An obvious advantage of understanding the clients business is that the interior design will be more functional.
• One issue that influences the interior design of a commercial space is the type of facility. Different types of facility has many
different requirements.
• Space planning, furniture specification, materials that can be used, and the functions and goals of the business are just some
of the many factors that influence the interior design based on the type of facility.
• Location is another issue. Is the project in a small town or urban area ? Is the restaurant is a stand alone building or
incorporated into a hotel? Customers expectations will be greater when the business is located in a high-end area.
• Another issue is expected customers of the business. Different design decision will be made if a restaurant’s customers are
neighborhood residents, tourists, or business executives.
Understanding the business of the business & its characteristics is important to understand how to go about designing the
interior. The more I know about the hospitality industry, for example, the more effective my solutions will be for a lodging or
food service facility.
RESTAURANT DESIGN

28. Requirements
Space Calculations For-
• Storage area
• Entrance
• Dining area
• Reception area
• Security zone
• Car parking
Provide Location For-
• Receivable storage
• Kitchen
• Dishwashing
• Pot & Pan washing
• Garbage
• Security & Time Machine
• Staff Parking Zone
• Restrooms with toilet facility
• HR Department
• Clients parking
• Landscape
RESTAURANT DESIGN

29. For Solving This Case Study, First I Have To Select A Concept & The Concept Selected By Me Is Based On
Geometry.
In The Subsequent Pages Of My Project You Will Come Across The Brief Study Of Geometry Done By Me
For My Project.

31. Geometry is a branch of mathematics that deals with shapes, sizes, positions, properties of space. It is one of the oldest
mathematical science. It was discovered by the great mathematicians like Thales, Euclid, Pythagoras, Vitruvius. But many more
contribution to the world of geometry can be seen later.
The earliest recorded use of geometry can be traced back to the ancient Mesopotamia, Indus Valley, Greek & Egypt and it can be
seen in their architectures.
For Example: Pyramids of Giza were created only after the study of Geometry &Golden Ratio.
The Golden Ratio is also termed as the golden section or golden rectangle which is obtained from the Fibonacci Series.
Being an Interior Designer I have studied “Art & Architecture history” and learned about different civilizations & their
architectures. And also studied different patterns used in different civilizations like the African Prints, the Chinese Prints, Islamic
Architecture, Indian Architecture, Temple Architecture, and many more. In my further studies I came to know about Golden
Ratio & Fibonacci Series and studied that every single thing around us is a geometry made with Fibonacci and golden ratio and
even the human body is in golden ratio and that really fascinated me to learn more about geometry.
I have taken Geometry as Concept for my next project that is Restaurant Design.
Now, in the subsequent pages you will find how geometrical shapes can be used in myriad ways to create patterns.
GEOMETRY

32. Pattern 1- Geometrical pattern made with circles,
triangles and squares
Pattern 2- Geometrical pattern made out with circles
creating Dodecagons(12 sided polygon)

33. Pattern 4- Geometrical pattern made out with circles
creating octagons
Pattern 3- Geometrical pattern made out with circles
creating a floral pattern

34. Pattern 6- Geometrical pattern made out with circles
creating Floral Pattern
Pattern 5- Geometrical pattern made out with circles
creating Hexagons (6 sided polygon)

35. Pattern 7- Cubical Pattern created using Circles.

36. Pattern 8- Diamond created using triangle.

37. Pattern 9- Floral Pattern created using circles overlapping each other.

38. Pattern 10- A Floral Motif used to create different patterns

39. Pattern 11- Pattern created overlapping star motif

40. ARCHITECTURAL
LAYOUTS
Now after studying so many different shapes we were supposed to
devise a Plan for the Restaurant using different shapes. In the
subsequent slides you will come across the different Architectural
layouts of the Restaurant made by me

49. FLOORING
LAYOUTS
In the subsequent slides you will come across the different types of Flooring design made by me which
are inspired by the Islamic style and Geometry

59. Design Papers

60. Geometry
Geometry is a branch of mathematics that deals
with shapes, sizes, positions, properties of space.
It is one of the oldest mathematical science. It was
discovered by the great mathematicians like
Thales, Euclid, Pythagoras, Vitruvius. But many
more contribution to the world of geometry can
be seen later. I have taken Geometry as Concept
for my is Restaurant Design.
Inspiration
Geometry

61. Islamic
style
Islamic Style was also influenced by Chinese and
Indian architecture. There are repeating elements
in Islamic art, such as the use of geometrical
floral. Islamic art has focused on the depiction of
patterns, whether purely geometric or floral, and
Arabic calligraphy,

62. Mood BoardEarthy/Clash Color Scheme
Whispering
smoke
8308
Bonewhite
0964
Mochaccino
8573
Raven Song
8253
Gemstone
9333
C 100/M 0/Y 90/K 15
Pure Red
8093
C 0/M 90/Y 80/K 25
Rich, warm and full of
vitality, Earthy hues
reflect fun-loving youth
and call to mind leisure
living.

63. Wall
Board This composition of wall is made with a thought of creating a tropical evergreen
environment along with the Islamic style using two colors Red and Green along
with neutrals.
This kind of wall look
with battens and
plants will be taken up
on wall.
Top Plan
This type of
Photo
frames will
be used on
walls of size
2’x1’6”
Islamic Style / Composition 1
Elevation
Oak
Maron
Oak
caramel
GreenFabric
Upholstre
y
Bonewhit
e0964
Apcolite
advanced
emulsion

64. Wall
Board
This composition of wall is made with wall paneling behind the Reception Table,
the paneling is done with Lights and in front a table is kept which is designed with
the Islamic motif which is the star motif with repetition and zig zag lines. The
composition has 2 pendant lights which are of metal.
This kind of look
with wall paneling
and lights will be
taken up behind
reception area.
Jupiter
Pendant
Light,
Company
- Pepper
fry
Islamic Style / Composition 2
2
Top Plan
Elevation

65. Islamic Style/Texture & Material
Texture,
Material
Board This composition of wall is made with a thought of creating a tropical evergreen
environment along with the Islamic style using two colors Red and Green along
with neutrals.
Material : Apcolite advanced emulsion
Bonewhite 0964
Texture : Stucco texture
Material : Sal wood
Texture : Paint
smooth finish
Material : Oak Maron
Texture : Natural Matt
finish
Material : Oak Caramel
Texture : Brushed surface
Material : Fabric Upholstery
Texture : Opera

66. This composition of wall is made with a
thought of creating a tropical evergreen
environment along with the Islamic style
using two colors Red and Green along
with neutrals.
Islamic Style / Light Board
Filament Bulb
Brand : Jainsons Emporio
Total Dimensions (LxBxH
Inches) : 1x1x11
Pendant Light
Jupiter Gold Light
Company - Pepper fry
Recessed Light
Brand : The Brighter Side
Total Dimensions (LxBxH Inches) :
2x1.6x0.74
Panel lights
Track Lights
Brand : Learc Designer Lighting
Total Dimensions (LxBxH Inches) :
3.1x3.1x3.9Light
Board

67. In the dining area , the chairs and
tables to be used are mentioned and
in my design I am using 2 different
chairs, one with Red Color and the
other is with black, white & red color
with patchwork on the fabric
Dining Table
Brand : Zuwei
Wood : Sheesham wood
Total Dimensions (LxBxH Inches) : 48x36x30
Armchair (Red Color)
Brand : Leon
Fabric Upholstery
Wood : Rubber wood
Total Dimensions (LxBxH Inches) : 20x21.75x30
Eames Chair
Fabric Upholstery
Wood : Beech wood
Total Dimensions (LxBxH Inches) : 18.5x20.5x32
Islamic Style / Furniture Board
Furniture
Board

68. Islamic Style / Floor Board
Engineered hardwood flooring is a
robust flooring option that allows us to
install our chosen color, cut, finish and
surface texture.
Oak Maron
Type : Engineered hardwood
Company : Square Foot
Floor
Board
Custom made Engineered hardwood flooring
with Islamic style motif using two different
color of wood
Oak Caramel
Type : Engineered hardwood
Company : Square Foot

69. Islamic Style / Accessory Board
The accessories that I have used in
this dining area are indoor plants and
photo frames.
Accessory
Board
Type :Hedera Helix – English
Ivy Plant
Company: Nursery live
Type : Monstera Deliciosa Plant
Company: Nursery live
Size : 2’x1’6”
Company : Craftsvilla

70. Ceiling of this part of restaurant is with
battens fixed at a difference of 12” from
the ceiling. Islamic Style / Ceiling Board
Ceiling
Board
Wooden Battens
Wood : Sal wood
Dimensions (LxBxH) inches : 6x2.5x96
Company : Global Woods India
Bonewhite 0964
Type : Apcolite advanced emulsion
Company : Asian Paints

71. PRODUCT
DESIGN
For the Restaurant I was supposed to design 2 furniture pieces
following the concept of geometry and the Islamic Style.
Following these two I have designed 1 Reception Table and 1
Chair for the Dining Area which you will be seeing in the
subsequent slides.

74. INTERIOR
COMPOSITION
After making the Architectural Layouts and the design papers I have made compositions of 2 walls of the
Restaurant, one is the dining area wall and other is the reception area wall. In the next pages you will see
the 2 compositions devised by me in detail.

77. CONCLUSION
After making this project on Restaurant Design I learned that people love to spend time and money for
a fine dining experience and that can only be provided by designing the interiors as well as exteriors
properly, providing a view in the exteriors tends people to sit for long and spend quality time with
friends and family. I also learned different ways of calculating space for different areas of restaurant
and also learned about different materials .
R E S TA U R A N T D E S I G N

78. RETAIL
design

79. “Retail Exists Wherever There Are Consumers With Money To Buy”.
• Retail shops are the places where taking and giving is done, i.e., taking of services or goods and giving money.
• A successful store is the one that is designed to merchandise in addition to looking good.
During the tenure of my study of Commercial Diploma, I studied about Commercial spaces and one of them is Retail Space.
A case study is assigned to me for retail shop design in which I have to design a store for the brand STANLEY.
RETAIL DESIGN

80. I am suppose to design a store for a leading furniture and interior finishes brand Stanley. The space has to reflect the brand
positioning, the range of products and brand image. The space has to be given due justice to the various sub categories of
products, the space and the décor has to be modular and the space should have the ability to transform, move around and be
utilized as per the product need.
All services for the space should keep this in mind while being designed.
Retail design is an ever evolving field that has to be able to relate the end user. The end user comes from various strata's and the
store should be welcoming to all.
The 2,109 sq.mts. Floor space is located on the ground floor of a premium mall in the upcoming suburbs of Pune. The façade
and the store frontage are of prime importance to the client.
The building is on the corner plot surrounded by the two roads north and east side. The views from these two sides the road are
other office buildings on the north and east side. This is just for your knowledge, the store is inside the mall and has no show
window or external view.
DESIGN BRIEF
RETAIL DESIGN

81. The client’s requirements consists of:
1. Cashier and help desk station
2. Customer interaction area
3. Sofa set display 3/2/1
4. Display of 2 to 3 bedroom sets
5. Display of 25 sofas (should comprise varied range that Stanley offers)
6. Wardrobes (you have free hand in deciding)
7. Collection series
Requirements
RETAIL DESIGN

82. To design any store for retail space we need to understand, it is like a Cart Blanche (blank document) and to design it in a proper
manner, we need to understand certain aspects, to start with my design process, I have to first go through a procedure of steps
• Exterior + window display
• Interior
Exterior gives identification, encompasses the storefront, show windows & display.
Interior promises the storefront display is delivered.
EXTERIOR PRESENTATION : The Design Of A Entrance To A Store Is Very Important.
“How a store visually welcomes customer has to do a lot with whether or not they enter a store”.
The storefront and the design of the façade must be attractive in order to catch the shopper’s attention.
“Graphic identification, lighting, lettering & logos, & attractive display are the initial steps”.
WINDOW DISPLAY : Windows must be ‘dressed’ quickly, if they are hard to work with, they will not be changed as often as
merchandising policies indicate to be necessary.
A few points to be followed for window display are
• Principles of design
• Color & lighting
• Influence of background color on merchandise
• Color rules that can improve display
RETAIL DESIGN

83. EXTERIOR PRESENTATION
• Store sign a sign is a silent sales person and a part of shopper’s first impression.
• Marques are a special type of sign to display the name of the store. An effective marque must stand out from other
businesses to attract attention.
• Banners are used increasingly as an inexpensive, eye catching means of promotion.
• Awnings add appeal to the window display. It provides customer with protection from weather.
• Walks & entries 75% of the first time customers remembers the store front, it provides the first and the last view of the
stores interiors.
• Landscape screens the undesirable sights such as power transformers, garbage areas, etc.
I Am Not Considering All These Points As A Few Of Them Are Not Applicable According To The Case Study Assigned To Me.
RETAIL DESIGN

84. WINDOW DISPLAY
1. Principles of design
In order to design satisfactory shops, the first requirement is an understanding of principles of design. Design Principles are an
important factor needed to be paid attention to for designing a space or to create a look.
The principles are:
• BALANCE
• PROPORTION
• RHYTHM
• REPETATION
• HARMONY
• EMPHASIS
2. Color & lighting
“Light Catches Our Attention And Lead Our Eyes”
• A shopper’s eye is drawn automatically to the brightest item or area, we need to pay attention that the lighting used outside
should be 2-5 times stronger than the lighting used inside the store
• If the object is of warm color warm light will be used
• If the object is of cool color, cool light will be used.
RETAIL DESIGN

85. 3. Influence of background color on merchandise
RETAIL DESIGN
4. Color rules that can improve display
• If colors are too bright than they will overwhelm pastels.
• Several soft colors in a large space can be balanced by one bright color because the
intensity of bright color will compensate for its small size.
• Pastel color object will not be seen with bold color object.
• If yellow color is used with white then white will not be seen because yellow has high
frequency.
• Small objects are seen in front of a bigger object. But if the bigger object is of bold color
then small objects will not be seen.
COLOR OF MERCHANDISE BLACK BACK-
GROUND
BEIGE BACK
GROUND
GRAY BACK
GROUNG
WHITE BACK
GROUND
YELLOW
RED
BLUE
GREEN
ORANGE
PURPLE
Far more brilliant
Enhanced in
richness
More luminous
Paler, sharper
Loses strength
More luminous
Darker, purer
Lightly duller
Richer & darker
Deepens in value
Darker & redder
Darker
Warmer
A little more
luminous
Bright but less
intense
Lighter & yellowish
Bright, gray becomes
greenish
Lighter & yellowish
Brighter but loses
saturation
Brighter
Brighter
Increases brilliancy
Gray becomes
green
Increases brilliancy

87. Interior Space
The successful retail shop is an efficient selling machines or sales factory. Merchandise and space must be organized to help
customer in making a selection and to help the sales person in selling. Easy circulation and exposing the customer to the
maximum amount of merchandise are part of good design.
To device the interiors of the space I have to do the space planning and for doing space planning I studied the types of retail
layouts to incorporate in my design.
The types of plan are:
• Straight Plan
• Diagonal plan
• Curved plan
• Varied plan
• Pathway plan
• Geometrical plan
I have devised my space using geometrical and diagonal plan.
RETAIL DESIGN

89. After studying all the different types of plan I have selected diagonal plan and geometric plan for the
Retail outlet. I did brainstorming to get the maximum utilization of space and to provide all the facilities
that is mentioned in the case study assigned to me. In the next page you will see a rough idea of my
planning that I did for the retail space with all the areas mentioned in the plan.

90. BRAINSTORMING PAPER

91. After this step of brainstorming, I have made a detailed layout of the store, showing the placement of
furniture and all the dimensions of the space in the next page and then In the next subsequent pages you
will come across the Top Plan and the Elevations of the store.

92. Detail Plan

96. I am suppose to device certain spaces for displaying the furniture. In the subsequent pages you will come
across spaces devised by me for the Retail Outlet.

97. C
A
D
B
DETAILED TOP PLAN HIGHLIGHTING THE SPACES DEVISED BY ME IN THE NEXT PAGES

98. A

99. B

100. C

101. Sofa Set Display
D

102. CONCLUSION
While studying Retail design I explored different ways of displaying products, creative and unique ways of
doing window display that can attract maximum customers along with that I also learned about colors
influence on different backgrounds. To attract maximum customers its not only the exterior window display
that plays the important role but along with it the interiors, the plan (geometrical, varied, curved, etc.), the
different uses of lights to highlight a particular product and the overall lighting are also important . Keeping
all this in mind I devised the Retail store layout with its power display and 2 other cubicals.
R E TA I L D E S I G N

103. In the previous slides you came across the pages of planning done by me for the Case Study assigned to
me. Now in the subsequent slides you will see the assignments made by me during one year of my
study of Commercial Diploma.

104. PRODUCT
DESIGN
The land resource is getting less day by day and
where people are living in the studio apartments,
the need of getting more from less is increasing.
People are now preferring multipurpose and
modular furniture’s. Product Design done by me is
inspired from creating more space from less.
In the subsequent pages you will see the
assignments made by me for Product Design.

108. LIGHTING
design

109. What Is Light ?
• Light makes our eyes to see things. It is because of light that we are able to see and work. During the daytime it’s the
daylight that helps and during the night time the artificial lighting plays the lead role.
• Light travels in straight line and requires no medium of propagation.
• Light has its own quality and quantity.
Why We Require Light ?
Light makes our eyes to see things. It is because of light that we are able to see and work. During the daytime it’s the daylight
that helps and during the night time the artificial lighting plays the lead role.
LIGHT QUALITY:
1). Illumination
2). Lumen
3). Foot candle
4). Lux
5). Efficacy
LIGHTING DESIGN
LIGHT QUANTITY:
1). Color temperature
2). Color rendition
3). Glare

110. Lighting Elements
There are 3 kinds of lighting used in a store
1) Primary 2) Accent 3) Atmosphere Lighting
PRIMARY : It is the over all illumination of store using fluorescent or LED light source. Basic window lighting, marque, sidewalks
lighting & the lighting of general lobby area. Inside store primary lighting fills the selling floor from overhead lighting fixtures. It
is also called Ambient Lighting.
ACCENT : Secondary lighting provides illumination for designated display area. Flat, shadow less tiresome selling floor. Accent
lighting provides change from light to dark or highlights shadows to prevent boredom. This can be accomplished with down
lighting valence lighting. Spotlights are used to provide higher levels of light in focused pattern to accentuate selected objects.
Accent light increases the importance of certain objects through use of contrast & highlights the form, structure, texture & color
of merchandise.
The different types of lights are:
• Spotlights
• Wall washers
• Down lighters
• Uplighters
• Chandeliers
• Wall sconce
• Track lights
• Pendant lights
LIGHTING DESIGN

111. Types
Of Light

112. LIGHTING CALCULATIONS
Light travels in straight line & requires no medium of propagation.
Light has inverse square law : E = I/d
2,
where, E = illumination , I = intensity and D = distance
LIGHTING DESIGN
3d
2d
d
a
a
a
a
a
a
a
a
a
a
a
a
a
a
a
4a
9a
Inverse Square Law:
Illumination reduces to a quarter of its original value when the
distance is doubled and also reduces to one ninth of its original value
when the distance is tripled.
Difficulty of Task:
This diagram shows relationship between visual performance and task
luminance. Higher luminance is required as the task gets demanding.
Performance improves significantly up to a certain luminance after
which no further improvement is required. Visual performance also
increases as luminance increases but we need to be careful of glare, as
it also increases
luminance
Visual
performance

113. ILLUMINANCE (E) AND VISUAL PERFORMANCE :
• Visual performance was seen to improve at the luminance of 400 lux. But if this was increased to 500 lux for general office
lighting performance was more. People showed less signs of fatigue. It was further made to 1500-2000 lux for office work.
• Code for interior lighting issued by Charted Institute of Building Service Engineers (CIBSE) 1994 states the following:
1. To ensure the safety of people using the building
2. Enhance the visual environment
3. To facilitate the performance of the variety of visual tasks required.
• Luminance must be maintained throughout the life of the installation and must take account of light reaching the working
plane because of lamp aging, dust collection and deterioration of the decor,. Design luminance is taken as the luminance at
the end of maintenance period.
• Eyesight of user – human eyesight deteriorates with age and so older people require higher luminance for a given task than
younger people. The average 70 year old requires 3 times task luminance od the average 20 year old.
LIGHTING DESIGN

114. (n ) MF.UF
LUMEN METHOD OF LIGHT CALCULATION :
This method is most suitable for interior lighting design where a high proportion of light n the working plane is reflected by
internal surfaces.
This method is called as “Luminous flux method of calculation”. This is used to calculate the number of luminaries required to
provide a specified average illumination in rooms.
# E = N (n ) MF.UF OR N = E x A
Where, A = area of room (m2)
N = number of luminaries required
E = maintained luminance (lux)
= initial lamp output (lumen)
n = number of lamps in luminaries
MF = maintenance factor
UF = utilization factor
LIGHTING DESIGN
A

115. TYPICAL RECOMMENDED MAINTAINED LUMINANCES
LIGHTING DESIGN
Typical recommended maintained luminance Lux Limiting Glare Index
1. Corridors & stairs
2. Warehouses
3. Medium bench & machine work
4. Fine painting spraying & finishing
5. Printing inspection
6. Proof reading / drawing office
7. General office(desk based)
8. General office (screen based)
9. Supermarkets
100
100-200
500
750
1000
750
500
300
750
22
25
22
22
19
16
19
19
22
TYPICAL REFLECTION FACTORS
1. White or cream
2. Yellow
3. Light green or pink
4. Sky blue or grey
5. Beige or brown
Color Factor
0.7 or 0.8
0.6
0.5
0.4
0.3

116. MAINTENANCE FACTOR
Maintenance factor is the term used to take account of reduction or illumination over the maintenance period due to
• Room surface maintenance factor
• Luminaire maintenance factor
• Light lumen maintenance factor
MF = RSMF x LMF x LLMF x LSF
UTILIZATION FACTOR
Utilization factor takes into account the light loss due to absorption of light on room surface.
UF = Lumen received on work plane
Lumen output of luminaries
TYPE OF LUMINAIRE
A luminaire with a concentrated light output will have higher UF on the working plane than with dispersed light.
ROOM INDEX
This takes into account the length & width of the room and height of the luminaries from the work plane.
RI = L x W
(L+W) Hm
REFLECTION OF THE ROOM SURFACE
Right colors with high reflectance's result in higher UF which means few lamps are needed for giving efficient energy with a
lower capital cost.
LIGHTING DESIGN

117. DETAIL
DRAWING
During the tenure of my study of 2nd year Diploma,
I learned many different things related to
commercial design and along with it I studied detail
drawing. Detail drawings are important as one can
understand all the things that will be used to make
a product along with the dimensions, one can
easily get an idea about what is being made and
with what dimensions.
In the next pages you will see the assignments
made by me related to the detail drawing that
includes detailing of wall panel, fabric panel,
partition wall, etc.

118. 1:1
Commercial Design

119. 1:1
Commercial Design

120. 1:1
Commercial Design

121. 1:1
Commercial Design

122. 1:1
Nisha Parwani
B.Sc. Interior Design
2nd Year Diploma
Commercial Design

123. Nisha Parwani
B.Sc. Interior Design
2nd Year Diploma1:1
Commercial Design

124. Commercial Design

125. Nisha Parwani
B.Sc. Interior Design
1:1
Commercial Design

126. Nisha Parwani
B.Sc. Interior Design
1:1
Commercial Design

127. • www.google.com
• Retail Design Notes (Dezyne E’cole College)
• Restaurant Design Notes (Dezyne E’cole College)
• Lighting Design Notes (Dezyne E’cole College)
BIBLIOGRAPHY

128. THANK YOU
Submitted by – Nisha Parwani