STANDARD STUDY

BY

GUJJULWAR POOJITHA -1CF18AT033

HARISH KARTHIK-1CF18AT034
HARSHAVARDHAN B-1CF18AT036`
HARSHITA RAJ -1CF18AT037
HARSHITA SHETTY-1CF18AT038
HARSHITH NAIDU-1CF18AT039
JAGRUTI NAGARAJU-1CF18AT040
 STANDARDS STUDY
CULINARY SCHOOL + EXPERIENCE CENTRE FACILITY
TEACHING/LEARNING SPACES
INSTITUTIONAL
CLASSROOMS
Space required per student = 1.8 to 2.0 sq. m.
Teaching space = 20 % of space for students
So for a class of 40, area required = 100 to 120 sq. m.
CONFERENCE AREA
•ALLOW 1.2M BETWEEN TABLE AND WALL FOR MINIMUM CLEARANCES
•ALLOW 1.4M BETWEEN TABLE AND WALL FOR MORE COMFORTABLE SPACE
6M •ALLOW 0.4M TO WALK SIDEWAYS BETWEEN CHAIR AND WALL
•ALLOW 0.6M TO WALK BETWEEN CHAIR AND WALL WITHOUT TURNING
SIDEWAYS
•ALLOW 0.7M SIDE TO SIDE PER CHAIR
•ALLOW 0.8M TO 0.9M BETWEEN TABLE AND BACK OF CHAIR TO RISE FROM
CHAIR
•ALLOW 1M TO 1.1M BETWEEN TABLE AND BACK OF CHAIR TO RISE FROM
0.6M 1.2M
CHAIR WHEN CONFINED BY OTHER SITTERS
•ALLOW 1.4M BETWEEN TABLE AND VISUAL DISPLAY BOARD
1.2M •ALLOW 0.9M BENDING SPACE TO USE UNDER COUNTER CABINETS OR LOWER
SHELVES OF BOOKCASE
O.4M
5M •ALLOW 1.8M BETWEEN TABLE AND WALL FOR 0.6M DEEP STORAGE TOWERS
AND CREDENZAS
•ALLOW 0.7 BETWEEN TABLE AND BACK OF CHAIR TO USE KEYBOARD
0.8M •ALLOW 0.6M TO 0.7M FOR STANDING AND PRESENTING MATERIAL ON WALL
1.4M
0.7M •TV OR MONITOR VIEWING RECOMMENDED AT 30 TO 45 DEGREES FROM
0.6M
CENTER OF THE SCREEN.
LIBRARY
IN CASE OF LIBRARIES IN EDUCATIONAL INSTITUTUES, IT SHOULD BE PLACED IN SUCH A WAY THAT IT IS NOT TOO FAR SOME THE
CLASSROOMS, RESEARCH ROOM, LABORATORIES, WORK PLACES.
IT SHOULDN’T BE CLOSE TO A PUBLIC PLACE.
AN INSTITUTIONAL LIBRARY SHALL BE LOCATED CENTRALLY WITH RESPECT TO THE WORK PLACES OF ITS MEMBERS.
IT CONSIST OF :
1- STACK ROOM
2-CATALOGUE ROOM
3-GENERAL READING ROOM
4-PERIODICALS READING ROOM
5-LIBRARIAN’S ROOM
6-STORE ROOM
CULINARY STUDIOS
• CULINARY CLASSROOMS Students learn by group instructions, cooking demonstration, computer
and audiovisual presentations.
• The facility will have restaurant kitchen equipment and a dinning area to accommodate up to 15
people.
• Overhead ventilation for cooking and baking areas will be provided
• One end of the space shall be provided with a dining area.
• service area should be provided in support of dining area.
• A counter and built-in-shelving for dishes, mugs ,cups etc..
• locker room should also be provided for students.
CULINARY STUDIO AUDIO AND VISUALS
PROJECTED ON THE
REVIEWING SPACE MONITOR
THEORY
KITCHEN SPACE CLASSROOMS

LOCKER AREA

STORAGE • Cleaning/washing
• Storage
• Food Preparation
ENTRANCE • Meal Cooking
• Service

Area per person in Kitchen Labs = 7 to 7.5 sq. m.

KITCHEN LAYOUTS – COMMERCIAL SETTING

ZONE STYLE LAYOUT

ASSEMBLY LINE LAYOUT ISLAND STYLE LAYOUT

INDIVIDUAL KITCHEN LAB
ORGANIZATION
 KITCHEN

Cleaning/Washing: The cleaning and washing section of a commercial kitchen includes appliances and products like sinks, ware washing
machines, and drying racks, among others. Three-compartment sinks are necessary for washing utensils, while ware washing machines can
quickly clean plates and other serving vessels to keep the kitchen running at full speed. This section of the kitchen should be located near
the kitchen entrance so servers can quickly drop off dirty dishes, and near the storage area so chefs can quickly find clean dishes.
DINING SPACES
Space Requirements – dependent on type of service:

i) Self service from dishes on tables

ii) Self service from counters
iii) Waiter service

Space requirements depend on seating arrangement.

Multiple seating arrangements are provided.

1.5 to 2.0 sq. m. per person.

DINING
RESIDENTIAL
HOSTELS
DORMITORIES
• All hostels must have separate dormitories for men and women, with
separate access;
• Areas should be 4m2 per single or double bunk, 5 m3 per person.
• Adequate ventilation must be provided (commonly taken to mean 1/20th of
the floor area).
• Consideration should also be given to: possible future sub-division; the top
bunks folding against the wall; additional privacy provided by partitions at
bed-ends; and improving sound insulation.
EQUIPMENTS
• Equipment there must be adequate hanging, storage and seating facilities,
-at least one 13 amp socket outlet,
- one mirror, a metal or flame-resistant litter receptacle,
- and window curtains or blinds.
• Partitions can greatly improve privacy.
• Dimmable or individual lights are recommended.
EATING/KITCHEN
Hostels fall into one of two categories:
-self-catering premises
-Premises providing meals

SELF CATERING NON SELF CATERING(meals provided)

• Each unit should have the use of a kitchen separate from the • The area for a 100 bed hostel is approximately 40m2. Guests
sleeping area. will generally collect meals from a counter.
• For premises housing single persons there should be a minimum
of 1 set of kitchen facilities for every 5 persons.
• Entrance porch and shelter This is essential, and consider also notices and if
an envelope reservation system is needed. A toilet should be accessible
during times when the hostel is closed.
• Entrance area reception Must allow for flow to other areas and may need to
act as an assembly area for large groups. Prominent signage and information
is desirable. Entrance doors must be suitable for rucksacks etc.
• Laundry Adequate washing and drying facilities must be provided
• Warden/stuff Wardens’ accommodation should be self-contained,
preferably away from busy hostel areas, and never under dormitories. Areas
should be approximately 80 m2 for the warden/manager, and 50 m2 for an
assistant (where required).
• Meeting rooms May be required (45m2 minimum), and should include
facilities for slide and video viewing, blinds and adjustable light levels. Could
also be used as relaxing area for guests or seasonal bedspace.
• Leisure areas For relaxation, meeting up etc., these should be comfortable
and adaptable seating is required. A separate area for TV and music should
be provided.
• Secure storage
- Luggage storage
- Personal belongings: open storage may be acceptable, depending on location, with one shelf or
cupboard per guest (approximately 500 x 600 x 700mm).
- Valuables storage : must be lockable.

• Security :Zones could be as follows:

-entrance hall – all comers
- day rooms
- day visitors/guests/staff sleeping accommodation –
- guest staff/ staff accommodation
Entrance security should be kept to a minimum, but the main entrance should be visible from the
reception desk.
• Toilet provision Must be one WC per 5 persons, and there
must be separate provision for men and women.
• Washing provision Must be one washbasin per six persons,
and one shower per 5 persons.
Youth Hostel in Annecy, France: (Arch: TRUELLE Architects (Paris))
EXPERIENCE CENTRE
EXPERIENCE CENTRE

1. Ticketing
2. Admin spaces
3. Lounge + reception
4. Exhibition spaces
5. Auditorium
6. Kitchens
7. Community kitchens
8. Cafeteria
9. Bakery
10. Bar + brewery
11. Dining spaces – light/casual dining vs. formal dining
12. Storage – veg. and non-veg., cold storage, dry storage
13. Utility-mass cleaning of supplies, dishwashing, storage of dishes and utensils
14. Utility- hand wash, washrooms
15. Resting spaces for professionals
16. Breakout spaces for people
17. Janitors space + services
18. Surveillance rooms
RECEPTION + LOUNGE

• 1.9 to 2.1 sq. m. per person in small chairs.

• At least 12 sq. m. of space for a reception
space.

Furniture used:

1. Receptionist Station
2. Ergonomically comfortable chair for the
receptionist
3. Chairs for guests
4. Magazine tables/racks
EXHIBITION SPACES
• Circulation and flow of people in galleries should be simple, and not overlap.
• Primary circulation routes should have a minimum width of 1800 mm.
• If displays are located on niches, aside from the primary circulation route, they could have smaller
widths, around 1200 mm.
EXHIBITION SPACES
GALLERIES
 BAR

• The back bar requires from 24” – 29”.Back bar aisle

needs to be from 31” – 37”.
• The underbar equipment requires 24”.
• The bar top should be between 24” – 30” deep and
needs to overhang the inside face of the bar die by
11”.
• The customer activity zone for those seated at the
bar is 24”.
• The activity zone for servers and ADA needs to be
36”.
• The customer activity zone for patrons seated in front
of a drink rail should be 24”.
• Drink rails should be 10” – 12”, but at least 14” for
dining
PARKING REQUIREMENTS +
CIRCULATION
LAYOUTS BASED ON
ORIENTATION
ROAD WIDTHS
 BICYCLE PARKING

LANE WIDTHS FOR BICYCLES

ORGANIZATION PATTERNS