student of Dezyne E'cole College ,Interior Design Portfolio work ,www.dezyneecole.com

1. SRISHTI SHARMA
Commercial Design Diploma
NSQF Level 6, NSDC
Dezyne E’cole College

2. Dezyne E’cole College
106/10, Civil Lines
Ajmer-305001,Rajasthan
Tel. -0145-2624679
This Project Report of Ms. SRISHTI SHARMA of 2nd year Commercial
Design Diploma NSQF Level 6 NSDC program has been Graded as
Thanking You
Principal
Seal and Signature
Grade Sheet

3. Project Report on
Restaurant Design
Submitted to
Dezyne E’cole College
Toward The Partial Fulfillment
of the
Commercial Design Diploma
NSQF Level 6, NSDC
Interior Design
By
Srishti Sharma
Dezyne E’cole College
106/10, Civil Lines, Ajmer
Tel:0145-2624679
www.dezyneecole.com
2015-2016

4. Evolution of interior design and Restaurant design project has
been compiled seeing the growing need of the commercial
design field in India.
I thank Dezyne E’cole for the coordination and cooperation
and for their kind guidance and encouragement and giving me
the opportunity to do this project and help me to consider on
various aspect of Restaurant design.
I thanks Dezyne E’cole College for guiding me on the various
design parameters.
Thank You
Acknowledgement

5. Synopsis
During the tenure of 2nd year commercial design diploma program, I
studied about commercial spaces. Commercial interiors are part of
publically owned facilities like retail spaces, restaurant design, office
design etc.
In commercial design I learnt about restaurant design. In restaurant
design I learnt about types of restaurant., space planning requirement
basic facilities, work flow in restaurant, restaurant anthropometric and
ergonomics.
After the study of restaurant design I have given a case study to do
space planning and designing of restaurant. I select “Cross Lane“ as my
site location which is located in Ajmer city, which is a tourist
destination. Before doing space planning I first do brain storming and
make criteria matrix so that I can know what to do? how to do
connectivity? In my project of restaurant design I do space planning
according to commercial anthropometrics and ergonomics. In designing
a restaurant layout there are areas that need to be considered long
away. These areas are receiving, kitchen, dining area, bar, services,
cashier area, staff space, office, restroom, storage and employees
restroom. Each one of these areas are considered in designing of
restaurant layout.
After space planning I chose chinoiserie style for designing restaurant
for which I first make look book for ceiling, flooring, wall, ceiling and
fabric. Keep in mind the elements of chinoiserie style I make mood
board, style board, furniture board. Than I made two composition one
is the front façade of restaurant and one wall composition.

6. Content
Chapter 1
Commercial Design
Chapter 2
•Restaurant Design
Chapter 3
•Case Study
•Site consideration
•SWOT Analysis
•Space Planning Requirement
Chapter 4
•Brain Storming
•Architectural Layouts
Chapter 5
•Story Board
•Look Book
•Style Board
•Mood Board
•Furniture Board
•Rendered Elevation

7. Chapter 1
Commercial design
Commercial interior design is the process of
creating and overseeing the construction,
creation and renovation of a public space.
Involving much more than simply decorating the
interior of the space, commercial design will
address such issues as the choice of building
material, layout and placement of interior walls,
furniture and lighting system. You can see more
about commercial design in the further pages of
my project.
What is commercial design?
What help do I provide to industry?
What is my role in commercial design?
What all components I studied in commercial
design?

8. What is commercial design?
Commercial interior design means designing any public place where
business activities take place. Commercial places are design to invite
public for more purchasing. Commercial interiors are part of publically
owned facilities like retail spaces, restaurant design, office design etc.
the design of commercial interior begins with understanding the goals
and purpose of a business.
What help do I provide to industry?
Working in commercial interior design is complex and challenging. My
role in commercial design is to provide technicality, detail, comfort with
working effectively as part of a team, and to work with numerous
stakeholders- individuals who have interested in the project. My work
in commercial design is to satisfy several users of the interiors.
What is my role in commercial design?
A commercial interior designer is the professional who will create and
direct the construction or renovation of commercial spaces. This
professional will guide you selecting the materials, layout, space
distribution, interior walls arrangement and can be the director of all
relationships between all related professionals working in the
construction project. In addition it will plan the decoration and themes
to work around your space, including some architectural knowledge
and will help you create functional and proper space distribution within
your space.
Commercial interior design had wide scope and specialties from which I
studied about retail design, visual merchandising and restaurant design
and office design will study later.
Introduction Of Commercial Design

9. What Components What I Have Studied
During the study of commercial design diploma program I study about
Retail spaces, Hospitality spaces and Office spaces. Along with this I also
study about Product design, Ergonomics and Anthropometrics i.e. Space
and Human Dimensions. The various subjects which I have studied in
commercial design diploma programme are:-
• Retail design
• Visual Merchandising
• Lighting Design
• Product Design
• Contemporary Indian and Architecture Design
• Restaurant Design
• Office design
 Retail design
Retail design is a highly specialized discipline
based on concepts that are central to
marketing, merchandising, advertising,
ergonomics, and interior design. Retail design is
a revolution in retail based on ergonomics of
space and the anthropology of buying. It is a
place where buying and selling activities take
place. It is based on observations on what
facilitates buying, how people buying, what
obstructs buying etc. Retail store design factors
into window displays, furnishings, lighting,
flooring, music and store layout to create a
brand or specific appeal.
 Product Design
During my study course, I learnt about product
design. Product design means to create a new
product to be sold by business to its customer.
It is essentially the efficient and effective
generation and development of ideas through a
process that leads to a new products.

10.  Visual Merchandising
Visual merchandising is one of the final stages
in trying to set out a store in a way that
customers will find attractive and appealing and
it should follow and reflect the principles that
underpin the store’s image. Visual
merchandising is the way one displays 'goods
for sale' in the most attractive manner with the
end purpose of making a sale. "If it does not
sell, it is not visual merchandising.“
 Lighting Design
In the study of commercial design I studied
about lighting design which is more powerful
tool in retail design. It plays an important role in
creating an welcoming space and generate
mood in the store. Light create illumination,
help in performing particular task, create drama
and emphasis.
 Contemporary Indian And Architectural
History
I have studied about various designers who are
famous for there unique designs and styles. The
purpose behind the study of designers is to gain
knowledge on the work of leading interior
designers and their influence on design through
ages. This inspired me to design various aspects
of commercial design.

11.  Restaurant Design
Restaurant is a business of preparing and
serving food in exchange of money. Restaurants
have always played an important role in the
business, social and intellectual life. It provides
a perfect location for all celebration or social
gatherings. The various points to be studied are
space, requirement, ‘number of person’
allowance, other facilities etc.
 Office Design
Office design focuses on the public and private
areas utilized by corporate and professional
service firms. This design requires knowledge
of office and the behavior because they are to
be designed in such a way that the working
efficiency of the employees could be increased
and this will help in growth of the business.
 Computer Software
Along with theoretical study of commercial
design I also learn practical software's which
help me in drawing final design of my own
creation. AutoCAD help me in making detailed
layout, drawing, drafting and for 3D rendering
of my design. Other software like Google
sketchup and Photoshop help me in
completing my project.

12.  Interior Design Studio
Under the subject interior design studio we have been provided with
certain case studies for designing and creating a space plan for visual
merchandising, shop interiors, restaurant interiors and office interior.
Over here in this project report of commercial design I am coming up
with my retail space planning methodology with anthropometrics,
designing vertical and horizontal of the retail space based on the case
study, lighting design, furniture layout plan, product design and
orthographic projection of the project provided. I request you to kindly
go through the pages of my idea of what exactly is space planning of
retail spaces and design development of the same. I am a learner of
commercial space design and this is my first commercial design project.

13. Chapter 2
Restaurant Design
Restaurant is a business of preparing and serving
food in exchange of money. Restaurants have always
played an important role in the business, social and
intellectual life. It provides a perfect location for all
celebration or social gatherings. The various points
to be studied are space, requirement, ‘number of
person’ allowance, other facilities etc.

14. Restaurant
Historically, restaurant referred only to places that provided tables
where one sat down to eat the meal, typically served by a waiter.
The rise of fast food and take-out restaurants, a retronym for the
older “standard” restaurant was created, sit down restaurant. The
restaurant are called differently at different places according to their
services.
“Sit-down restaurant”- It is refers to a
casual dining restaurant with table service,
rather than a fast food restaurant or a
dinner, where one orders food at a counter.
Sit-down restaurants are often further
categorized, in North America, as “family
style” or “formal”.
Fast food and takeaway outlets- The
restaurant with counter service are not
normally referred to as restaurants. The
term fast casual dining restaurants, family
style, and casual dining are not used and
distinctions among different kinds of
restaurants is often not the same.
Bistros- In France, some restaurants are
called “bistros” to indicate a level of
casualness or trendiness, though some
“bistros” are quite formal in the kind of
food they serve and clientele they attract.
Brasseries- It is a term which indicates
hours of service. ‘’Brasseries’’ may serve
food round the clock.

15. Kok- Restaurants attached to bars or cafes
are called ‘’Kok’’, literally ‘’kitchens’’, and
sometimes a bar restaurant combination is
called a ‘’krog’’.
A La Carte- The places that provide table for
sat down and a lavish space to eat the meal,
typically served by a waiter.
Self Service- Self service restaurant is a food
establishment where guests serve
themselves the food they want, which gives
the ability to create a flexible menu.

16. Chapter 3
Case Study
After study about restaurant design we have given a
case study to plan a restaurant according to the
requirement , at the same time to design a dining
area of the restaurant. The case study can be seen
in the further pages of my project.

17. A restaurant space need to be design for a market segment which is
conforming to medium and upper level. You are suppose to keep into
mind while designing the space that Ajmer is a tourist destination
which has a lot of pilgrimage destination.
The design should more focus on comfortable area or dining with
proper parking facility for the guest at the same time focusing on the
back area of the restaurant with a plan for main kitchen, satellite
kitchen , staff entry , security, storage and receivables, cafeteria for the
staff, locker room facilities, and administrative office along with the
restaurant space in design. While designing the student needs to think
of particular concept after checking the nearby restaurant and than
work upon the mood, the feel, the ambience and the space
arrangement accordingly. The student have to focus clearly the
materials complementing the mood, theme selected and the detailed
explanation of material, texture, color, furnishing, companies to
approach for procuring these material need to be provided. The
restaurant should have proper lighting and arrangement of chairs and
tables in such a manner that it looks inviting.
All these details need to be shown by the student through a rendered
view of the restaurant and if possible create a view i.e. camera view of
the restaurant to show the mood and the feel chosen for designing the
restaurant. Elevations of all the four walls with vertical elevation of the
room with ceiling design needs to be submitted any one table and
chair design need to be shown in 3D view with a cut section of the
some. While designing the chair you need to focus on the type of
upholstery print that you are using as per the mood you selected for
the restaurant.
Case Study

18. Site Consideration
Case study has been provided to design a restaurant space for a market
segment which is compiling to upper or medium level. We need to bear
in mind that Ajmer if a tourist destination.
For this I had to pay attention to a major site location which can be a
better option for opening the restaurant.
A site where I can have tourist, office goers, families, college students all
as my client.

19. Location of Site
Keeping the major points of site consideration it is imperative essential
to know where the restaurant location actually is.
The location of my site is “Cross Lane” Near City Power House, Jaipur
Rd, Ajmer.
This is an appropriate location because the near by area is surrounded
by many restaurants, offices, malls where footfall is more.
The photographs of location surrounding spaces of restaurant has been
depicted on the next pages of my project. The study of the location and
surrounding areas is very important because the impression of our
design is created by sight. The exterior of restaurant is good only then it
can be inviting the client to enter inside the restaurant and enjoying the
interior of the restaurant.

20. Opportunity
•New technology
•Famous
•Competitors
Threats
•More competition
•Changing trends
•No opportunity for growth
After the location of restaurant was finalized keeping into mind the
major footfall of customers who can come in for dining, the most
important consideration is what type of restaurant should we design.
Take away type, A la carte or self service type.
For this I went out to do a SWOT analysis to the restaurants nearby the
location chosen. The selected restaurants used as the case study, are
the restaurant that have adequate accessibility to my information.
Gathered information are used for significant factors in restaurant
design. The result analysis conducted with having acceptable design
and design problem which is as under:
The restaurants at nearby location of Ajmer where I visited were:
Mango Masala
SWOT Analysis
Strength
•Cheaper than competitor.
•Good location
•Famous
Weakness
•Maintenance
•No changes over time
• Low cost
•Poor condition

21. Opportunity
•Availability of good staff
•Offers
Threats
•Similar concept or service
•More competition
•No outside view
Strength
•Fresh menu items
•Quick service
Weakness
•Poor customer relation
•High operating cost
•No outside view
Rasoi

22. Space Planning Consideration
The type of restaurant has direct relation with layout design, as a
result, study focusing on fine and casual dining restaurant and their
layouts. To create a fine restaurant good plan is necessary. The overall
goal of each restaurant layout design is to create a straight and smooth
flow of food service, employees and equipment with no cross and back
traffic.
The raw ingredients and material should enter from receiving area and
follow a logical path to the storage, kitchen, preparation, serving area
and return to back of the restaurant.
In designing a restaurant layout there are areas that I need to be
considered long away. These areas are:-
•Serving
•Kitchen
•Dining Area
• Bar
•Services
•Cashier Area
•Staff Space
•Office
•Restroom
•Storage
•Employees Restroom
Each one of these area are essential and need to consider and design
well.

23. Dining Areas
Space for dining areas is usually based on the number of square feet
per person seated times the number of person seated at one time.
Space Requirements
The patron’s size and the type and quality of service should be
considered. Small children may require only 8 square feet for a type of
service in which an adult would need 12 square feet for comfort.
A banquet seating allowance might be as little as 10 square feet per
seat and that for deluxe restaurant as much as 20 square feet. The
amount of serving equipment in the dining area and line up space will
influence needs. Lost space must be considered.
Crowding is distasteful to many people. It is likely to be tolerated more
readily by youngsters than by adults. It is more acceptable in low-cost,
quick-service units than in those featuring leisurely dining.
The areas in a dining room used for purpose other than seating are a
part of the square footage allowed for seating. This does not include
waiting areas, guest facilities, cloakrooms, and other similar areas.
Structural features of the room should be considered. Width and
length of the room, table and chair sizes, and seating arrangements
affect capacity.
Service station may be estimated in the proportion of one small one
for every 20 seats or a large central one for every 50 to 60 places. The
advisability of having a central serving station will be influenced by the
distance of the dining area from the serving area.

24. Small substations for silver, dishes, napery, beverages, ice butter, and
condiments may measure 20 to 24 inches square and 36 to 38 inches
high. The size of central stations varies from that for a small enclosed
room to that of a screened section measuring approximately 8 to 10
feet long by 27 to 30 inches wide by 6 to 7 feet high.
Table size will influence patron comfort and efficient utilization of
space.
Four trays 14 by 18 inches fit better on a table 30 inches by 48 inches
than on a table 42 inches square. Small tables, such as 24 or 30 inches
square, are economical for seating but are uncomfortable for large
people.
The maximum area best served by one waitress is generally 16 feet of
counter. This will give 8 to 10 seats. U-shaped counters make maximum
use of space and reduce travel. Space in depth of 8 feet 6 inches to 11
feet will be required for every linear foot of counter.
The best utilization of space can often be arrived at through the use of
templates or seated models. Diagonal arrangement of square tables
utilizes space better than square arrangement and yields a more
trouble-free traffic lane. Lanes that pass between backs of chairs are
likely to be blocked when guest arise or are being seated.

25. Number of Person Allowance
The number of person to be seated at one time is the second point of
information needed for calculation of the dining room size.
The number of time a seat is occupied during a given period is
commonly referred to as “turnover”. The turnover per hour, times the
number of seats available, gives the total number of patrons who can
be served in an hour. If peak loads, or number to be served at one
time, are known, the number of seats required can be estimated.
Although specific turnover may vary from 10 minutes to 2 hours, actual
eating time is normally 10 to 15 minutes for breakfast, 15 to 20
minutes for lunch, and 30 to 40 minutes for dinner.
In table service dining rooms this has been estimated as 20 percent of
total capacity, in cafeterias from 12 to 18 percent, and for counter
operations 10 to 20 percent.
The table sizes used in the dining room will affect occupancy. It is often
desirable to provide for groups varying from 2 to 8, with a
predominance in most dining rooms of those for 2 people. The
“deuces” may be of size and shape that can be put together to form
tables for larger groups.
The utilization of seating capacity tends to be greater for cafeterias
than for table service. The patron may spend 25 to 50 percent of the
time while seated at the table waiting for service. The cafeterias dinner
may begin eating as soon as he is seated. One cafeteria line can serve 4
to 8 patrons per minute depending on:
• Speed of the servers
• The elaborateness of food selection
• Convenience of the layout
• Type of patrons

26. Area Sizes
After production policies have been established, work area may be
blocked out in terms of the equipment needs and the number of
workers required to do the work in a section.
Linear space, depths, and heights for work centers should be
controlled in terms of average human measurements. This will include
the reach to and grasp of material or equipment used in working. The
length and width of the work table is adjusted in terms of the amount
and size of equipment that will rest on it during the progress of work.
The linear measurement will vary in terms of the number of workers
using it at one time.
The width of the table may be 24 to 30 inches unless dishes or food
containers are to rest at the back of the table. Tables 36 inches wide
are preferable when the back of the area is used for such storage.
Where two workers work opposite each other, a table 42 inches wide
may be used.`
Aisle space should permit free, easy movement of essential traffic. The
minimum width for a lane between equipment where one person
works alone is 36 inches, and 42 inches where more than one
employed. ACA required q 44 inches aisle open at both ends and a 60
inch aisle if closed at one end.
A satisfactory layout may claim less than 30% of total space for
equipment while work areas, traffic lanes, and space around
equipment for easy operation and cleaning may require 70% or more.

27. Serving Areas
Space allowance of serving areas should be adapted to the needs of
the specific facility. The menu, organization of work, and number
served will influence size. The type of service also be influential in
dictating space needs. An estimate that may be used for allotting width
is 14 feet.
Fast food units where food moves directly from production to the
consumer require the least service space.

28. Receiving and Storage Areas
Space allocation for receiving and storage must be on specific needs.
The volume and type of items received and stored should be
considered. Although the average operation may find a dock 8 feet and
12 feet long sufficient for receiving items, this would not be sufficient
for a large one.
The space requirement in square feet for food storage for 30 days has
been calculated by some as approximately one half the total served or,
if 1000 are served, 500 square feet may be used as a tentative figure
for total food storage needs. Cases of 6/10’s stacked 6-case-high on.

29. Refrigerated and Low –Temperature Storage
There are many factors affecting space needs for refrigerated and low-
temperature foods. Allocation in preliminary planning may be as
follows:
• 20 to 35 percent for meat
• 30 to 35 percent for fruits and vegetables
• 20 to 25 percent for dairy products
• 10 to 25 percent for frozen foods
• 5 to 10 percent for carry over foods, salads, sandwich material, and
bakery products

30. Sanitation Areas
Dishwashing Areas
The space required for the dishwashing operation depends on the
methods and equipment used. The dimensions may be:
• 30 to 36 inches for a single tank machine
• 60 to 72 inches for sink
• 7 to over 30 feet for a flight-type machine
For rack machines, it is usually recommended that the clean dish area
occupy 66 percent of the total table space and the soiled dish area 40
percent. Self-bussing of trays will require a tray accumulator conveyor.
Methods used for transportation and storing dishes will influence
space needs.
Pot and Pan Section
Provide a soiled utensil collection area adequate for the larges volume
that normally arrives in the section at one time. The busiest periods
are likely to occur when preparation containers are emptied for
service.

31. Food-Service Areas
Accurate determination of the space requirements for a food-service
facility is a very difficult problem, involving considerable research and
computation. The space required for each functional area of the facility
is dependent upon many factors. The factors involved are:
• Number of meals to be prepared
• The functions and task to be performed
• The equipment requirements
• The number of employees and corresponding workplace required
• Storage for materials
• Suitable space for traffic and movement

32. Dining Areas
Estimating the space required for dining areas is based on the number
of persons to be seated at one time and the square feet of space allow
per seat. The number of person to be seated at one time is determined
by considering the total number of customers to be served for a given
time period, and the turnover.
Turnover refers to seat usage and is expressed by the number of times
a seat will be occupied over a given time period.
Turnover is usually expressed on a per-hour basis, although it can be
determined on a per-meal basis.
Turnover rates are affected by:
• Method of serving
• Serving time
• The type of customer
• Menu offering
• Dining atmosphere

33. Turnover rates can be increased to some extent by many design and
operational factors. High turnover is one of the basic objectives, then
the planner and subsequent manager can do the following to
accomplish this:
• Use menu items that require short processing times, or use
predominately preprocessed items.
• Provide ample production space and equipment to handle the
peak periods.
• Use well-lighted and light-colored painted areas for serving and
dining.
• Arrange dining tables in close proximity to each other.
• Develop a somewhat uncomfortable dining seat design.
• Provide sufficient service personnel so guests are served promptly
after they are seated.
• Provide for prompt clearing of the tables when customer is
finished with a course or the entire meal.
• Make sure guest checks are presented to customers as soon as
they are finished eating.

34. The square footage of space allowed in the dining areas is governed by
the amount of comfort desired. Crowding in dining areas is not
desirable except in some quick-service fast-food operation. Most
individuals would like to have sufficient elbow room and tables space
to enjoy their meal.
The estimates for dining areas include:
• Tables
• Chairs
• Aisle
• Service station
The size and arrangement of tables, chairs, booths, and counters
selected for the dining area are important to the efficient use of the
space allowed.

35. Production Areas
The space estimates for production areas include room for all the
functional areas, which I have consider in my design are:
• Receiving
• Storage
• Preparation
• Cooking
• Ware washing
Facilities that will be processing primarily fresh items should use the
higher space estimates. This allow for the additional equipment and
worker space needed. The smaller figures are used for operations
using preprocessed foods and required minimal production space.
A suggest percentage breakdown of the production space for general
table service operations which can be used in planning the production
areas in my design.

36. Space Calculation For Dining Areas
Calculating the requirement for dining areas can be difficult because of
the many choices available. A rule of thumb is 15 square feet per seat.
The final space required for a dining room is dependent upon the
following variables:
 Types of seating to be provided:
• Tables and chairs
• Booths
• Counters
• Banquettes
• Combination
 Table sizes desired
 Table shapes desired
 Pattern of the table arrangements
 Aisle space desired
 Number of service station needed
The modular concept enables me first to evaluate the space
requirements for different choices that may be made before reaching
their final decisions for coffee shop design.

37. Modular Concept
The modular concept enables me first to evaluate the space
requirements for different choices that may be made before reaching
their final decisions for restaurant design.
First step- Select the size and shape of tables and chairs considered.
This is done in relation to the customer, the menu, the type of service,
and the type of atmosphere desired in the dining room.
Second step- Select the aisle spaces to be used. Aisle space in dining
areas may be divided into service aisle and access aisle. Service aisle
usually range from 2 feet-6 inches minimum for a limited ,emu
operation to as wide as 4 feet- 6 inches for a dining room featuring cart
service or table side food preparation.
Access aisles are generally 1 foot- 6 inches to 2 feet wide as a
minimum. Combined service and access aisle or aisle for cafeterias
where people carry their own trays are usually sized from 44 inches to
4 feet – 6 inches.
Third step- The next step is to consider possible table arrangement
patterns. Square or round tables may be arranged into a rectangular or
diagonal pattern. The diagonal pattern is more efficient in the use of
space than the rectangular pattern.

38. Bar Sizes
A customer activity zone of 18 to 24 inches should be provided to allow
for seating, standing, and access, in addition to a general circulation
zone of at least 30 inches. If a supplementary drinking surface or shelf
is provided, a smaller activity zone of 18 inches is suggested in front of
the shelf. The shelf can be 10 to 12 inches deep.
The distance between bar and back-bar should allow adequate work-
space. A minimum of 36 inches should provide space for one bar-
tender to serve and another to circulate behind him. A one bar-tender
operation would require a 30 inch clearance.
Clearance between the stool seats is more critical than centerline
spacing, and it should allow patrons of larger body size a comfortable
side approach and departure from the stool without body contact with
the next person.

39. Miscellaneous Sanitation Areas
When allowing space for the pot and pan section, 40 square feet is
generally regarded as a minimum for the smallest unit. The free work
aisle between the sinks and other equipment should be 4 feet wide.
A storage for emergency cleaning equipment is needed in convenient
relationship to dining rooms and work sections. Spillage and breakage
create unsightliness and are accident hazards.
Employee Facilities
Facilities for employees may include locker and lounge area, toilets,
time clock, hand basins near work area, and dining rooms. An
employee entrance should be located that the employees may go
directly to the dining room or production area.
Locker and lounge area
Employee possessions should be protected in a suitably safe and
sanitary condition while the employees are at work. Whether
individual lockers or common cupboard, sufficient space should be
allowed for personal clothing to hang without crowding or wrinkling.
The height of the space for clothing should permit the longest garment
to hang straight. The depth from front to back should be a minimum of
20 inches. Benches or chair are to be provided upon which worker may
sit while changing clothes and shoes.

40. Toilets
Toilets for employees should be separated from food areas by a
hallway or double entrance. Supply one wash bowl for every 8 to 10
workers, one toilet stool for 12 to 15 women, and one urinal stool for
every 15 men. Toilet compartments measure approximately 3 by 4
feet-6 inches to 5 feet.
The type of employees, the climate, kind of work, and conditions of
work will influence the need for shower facilities.
Time clock area
Provide for a time clock area near and within view of the office. Wall-
hung card racks of sufficient capacity are recommended for the
number of workers, both full and part time, who are likely to be
employed during an accounting periods. Estimated space for a time
clock is approximately 18 inches wide by 12.5 inches deep and 18
inches high, and a rack of 50 cards approximately 1.5 by 2.5 by 34.5
inches.

41. Chapter 4
Brain Storming
After study all about restaurant design I do brain
storming of planning of my restaurant which help
me to know what to do and how to do space
planning.

57. Chapter 5
Story Board
After doing brainstorming for retail space I suppose
to design story board for my restaurant. As a
restaurant is design for elite class people I need to
answer the following question:
•What I am suppose to do?
•What is the purpose of story board ?
•What is my market segment?
•Location of the space and surrounding?

58. Style Board
Chinoiserie Style
Chinoiserie design has the unique feature of combining
real elements with fantasy, encouraging the rest of us to
mix favourite decorative details with abandon. Scenes of
the Orient abound on textiles, wallpapers, pottery,
porcelain, and lacquered and painted furniture. The
interesting thing about Chinoiserie is the tremendous
range and variety of Oriental scenes and fantastical
decorative details

59. CHINOISERIE STYLE
LOOK BOOK
FOR RESTAURANT DESIGN
SRISHTI SHARMA

60. CHINOSERIE STYLE
LOOK BOOK
FOR RESTAURANT DESIGN
I have made a look book on the chinoserie style for restaurant design. In which I
consider the chinoserie elements and divide the look book in six different parts
according to structure:
Ceiling
Lighting
Wall
Flooring
Furniture
Fabric

67. Mood Board
Rich Mood
Richness in a colour can be created by combining a
powerful hue with its darkened complement. They will
always reveal a sense of wealth and status.
I took red colour and white colour in my restaurant
because red is a rich colour and in china red represent
good luck.

68. Furniture Board
4 Seater Dining
4 Seater Dining
Leather Booth Seating
Rectangular Dining TableSquare Dining Table

70. Composition 1

71. Composition 2

72. •Decorative Pendant [Large]
Typically 2’diameter
•Recessed Downlight
Typically 4” diameter
•Linear Light Source
Typically 3’ in length
Aluminium Baffles Ceiling
The baffles ceiling is used in restaurant
because it control the glare. It is made up of
aluminium square tube. The material use in
it is aluminium alloy. It is supported by
hanger rode and U-steel carrier.
The lights used in ceiling are:-

75. Thank YouSRISHTI SHARMA
Commercial Design Diploma
NSQF Level 6, NSDC
Dezyne E’cole College
www.dezyneecole.com