Technology and Applied Studies 2012 Stage 5

Restaurant Design?
Questions on the video

Name PC

1. Why is Customs House an important historical site? 2. Outline the difficulties in rebuilding or refurbishing heritage listed buildings. 3. What special experiences/training must a heritage architect have? 4. List the main problems with the building when planning commenced. 5. List the range of trades used during the construction of the restaurant. 6. Discuss the potential problems which could be encountered with the provision and installation of services (e.g. lighting, heating, air conditioning, water, sewerage, access for handicapped persons, etc.) to a heritage building. 7. How was the plumbing problem resolved? 8. List the main features in the design of the commercial kitchen. 9. Why was commercial grade stainless steel used on all the kitchen bench surfaces? 10. What are the three main areas required for an efficient commercial kitchen? 11. Why was Australian Jarrah selected as the main timber for the furniture? 12. Describe the process used to make the wine rack divisions. 13. Discuss the reasons for the cupboard door frames being made with the bottom rails wider than the top rails. 14. Why did the furniture maker ensure that all components were sanded and finished before assembly? 15. What additional mechanism was used to allow for support of the long table tops? 16. List the areas that an interior designer works with when working in commercial buildings. 17. Why did the interior designer feel the need for warmth and colour in the restaurant? 18. Why was stainless steel selected for the table tops in the restaurant? 19. Discuss the reasons for the importance of the selection of appropriate colours and accessories in a public space such as a restaurant. 20. You are the restaurant owner. Write a design brief for an Interior Designer.