L T P S SW FW TOTAL

Course Title: INTERIOR DESIGN STUDIO II (RESTAURANTS) CREDIT

Credit Units: 5 UNITS
Course Level: UG - 2 - 6 - - 5
Course Code: ID 253

Course Objectives:
Students shall be able to describe the requirements of a restaurant space.
Students shall be able to develop the concept for making a creative layout.
Student shall be able to categorize design with the help of technical drawings.
Students shall be able to assess the role of services in restaurant space.

Pre-requisites: Understanding of design process and space planning technique.

Course Contents/Syllabus:
Weightage (%)
Module I Case Study

Case Study: Conceptualization of different types of similar spaces & making a report of merits & demerits. Market survey & creating 25
the problem statement. Kitchen planning & other services like loading, unloading, stores, pantries, changing rooms with lockers.

Module II Concept Development

Creating concepts for design & making related sketches with concept sheet & area analysis keeping in view the 25
requirements of the anthropometric & ergonomic standards.

Module III Drafting 25

 Making related technical drawings (plan, elevations & details) with 3d views/perspective. Material board & costing.

Module IV Services & Model

Working drawings of plumbing & electrical relating with the requirements of layout. Mock up model of the Interior space showcasing 25
the finishes &color scheme for restaurant space.

Student Learning Outcomes:

Students will be able to define merits & demerits related to restaurant spaces.
Students will be able to identify the concepts of design based on restaurant interiors.
Students will be able to integrate generate the technical drawings.
Students will be able to interpret the drawings with the mock up model to justify the design solution.

Pedagogy for Course Delivery:

The class will be taught using theory and case based method. In addition to assigning the case studies, the course instructor will spend
considerable time in understanding the concept of innovation through the eyes of the consumer. The instructor will cover the ways to think
innovatively liberally using thinking techniques.

Lab/ Practical details, if applicable: NA

Assessment/ Examination Scheme:

Theory L/T (%) Studio (%) Total
NA 100 100

Studio Assessment:
Continuous Assessment/Internal Assessment End Term Examination
Components (Drop down) PO PR A RE VIVA-VOCE
Weightage (%) 20 15 5 10 50
PO Portfolio, PR Presentation, A- Attendance, RE Report
Text and References:

Time Savers Standards for Interiors by J D, J P &MZISBN-10: 0071346163

Neuferts Architects Data by Neuferts ISBN 10: 1405192534
Space Planning Basics by Mark KarlenISBN-10: 0470231785
World Ethnic Restaurants- shop design series .ISBN 13: 9784785800338

Additional Reading:
Wiley inter science, London, 1992.
Living by Design, Lund Humphries, and London 1978.
The American Design Ethic, MIT, USA, 1983. Pulos, Arthur,
Product Design: Fundamentals and Methods Roozenburg and Eekels,