“A BUILDING, PLANNING AND DESIGN OF A RESTAURANT”

PROJECT REPORT

SUBMITTED

TO

WALCHAND COLLEGE OF ENGINEERING, SANGLI.

BY

SANAYA DANDEKAR (2014BCV060)

AASHUTOSH YADAV (2014BCV062)

PUSHKAR PATIL (2014BCV063)

SHITAL CHAUDHARI (2015BCV213)

GANESH PATIL (2013BCV017)

(DEPARTMENT OF CIVIL ENGINEERING)

Under the guidance of

DR. K. S. GUMASTE SIR.

APRIL 2016

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 DECLARATION

We, the undersigned, hereby declare that the project entitled

“BUILDING, PLANNING AND DESIGN OF A RESTAURANT”

Written and submitted by us to Walchand College of Engineering, Sangli as

a partial fulfillment for ‘Building, planning and design’ under guidance of Dr. K. S.
Gumaste Sir is our original work.

Date:

Place: SANGLI

PROJECT GUIDE HOD EXTERNAL EXAMINER

(DR. K. S. GUMASTE) (DR. P. G. SONAVNE)

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 ACKNOWLEDGEMENT

We hereby take an opportunity to express our deep sense of gratitude to our

guide DR. K. S. GUMASTE SIR for his valuable guidance and esteemed suggestions
along with constant encouragement during each of our project work ,which enabled
this project work to be successful.

And last but not least we express our thanks to entire friends for their keen advice
& valuable co-operation during completion of this project of our batch.

Date:

Place: SANGLI

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 INDEX

SR NO TITLE PAGE NO
1 Introduction 5
2 Site visits and their drawbacks 5
3 Requirements of building 6
4 Details of building 7
5 Principles of planning 8
6 Furniture 10
7 Details of doors and windows 12
8 Circulation diagrams 13
9 Staircase design 15
10 Plumbing details 16
11 Electrification 17
12 Fire safety 19
13 Conclusion 20

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 INTRODUCTION

Restaurant is referred to as an establishment which prepares, make and serve food, drinks to
customers, and earns money in return. It is basically a commercial building. We know that food
is the basic requirement of man. For change from the monotones routine we always visit and
enjoy various restaurants. Hence considering a need of well-planned and designed restaurant we
decided to work in this area as our building, planning and design miniproject.

SITE VISITS

Actual site visits were very important part before we started planning, so that we came to know
about various drawbacks of restaurants, kind of components which we should include in our
plan.

The field visits which we carried are-

 White house (vishrambag, Sangli.)

 Naivedya (SFC mega mall, station road, Sangli.)

 Hanuman restaurant (vishrambag, Sangli.)

 Restaurant of hotel pearl (Sangli-Miraj road, sangli.)

DRAWBACKS OF VISITED RESTAURENTS

We found certain drawbacks from the visits. They are listed as follows:

1. Parking space was not sufficient.

2. Waiting space was not sufficient.

3. Reception counter was not located centrally.

4. There were no staff rooms.

5. There was no maintenance and generator room, Etc.

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 REQUIREMENTS OF OUR BUILDING

After our visit and study survey we decided to add following components in our plan:

1. Snacks dining.

2. Kitchen with store rooms.

3. Veg and non-veg dining with separate kitchen and store facility.

4. Staff room.

5. Generator and maintenance room

6. Office with CCTV control

7. Central reception

8. Sufficient waiting and parking area.

9. Ice cream parlor and coffee shop with separate front entrance.

10. WC blocks (ladies and gents) and wash basin areas.

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 DETAILS OF BUILDING

1. Plot area= 1368m^2.

2. Build up area= 964.24m^2.

3. FSI=0.704.

4. (Ground + 1) RCC structure.

5. Foundation- Isolated column footing of depth 1.5m.

6. Parking area= 117.5m^2.

7. Capacity of restaurant (no of people which can be accommodated at a time) = 200.

8. Capacity of 4wheelers= 20.

9. Capacity of 2 wheelers=15.

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 PRINCIPLES OF PLANNING

We considered following principles of planning while planning our building:

ASPECT

It is disposition of doors and windows in external wall to receive nature’s gift like sunshine,
breeze and scenic beauty. A good aspect protects inmates from ill effects of weather and give
comfort and hygiene benefit. We have provided sliding windows in all dining halls. Kitchens
have eastern aspect.

PROSPECT

It is disposition of doors and windows with an objective to enrich the external view of building.
The kind of offsets provided in building it improves prospect of building. Bay windows are
provided to enrich external view. Glass paneled parapet at the terrace or porch gives good look in
elevation.

PRIVACY

In our restaurant kitchen, store, staffroom, generator and maintenance room are private areas and
office is semiprivate area. Their positioning is done mostly at corners so that they will gain their
privacy values. As dining facility is provided in lawns, we are planning for plantation. External
verandah and intermediate lobbies are also provided.

ROOMINESS

It controls feel of well-furnished room being spacious or congested. As our dining halls are of
rectangular shape they have roominess. We get maximum benefit from the minimum dimension
of a room. Furniture provided for each room is enough comfortable.

GROUPING

Grouping is placement of various rooms in proximity to each other with relevance to

interdependencies, extent to privacy, minimal circulation and comfort and convenience. Store is
provided in kitchen for easy access. Basin areas are easily accessible from dining. Reception is
located centrally.

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CIRCULATION

It is comfort achieved through internal movement from one room to other. We have provided
minimal circulation space. We know that there are two types of circulation, horizontal and
vertical circulation. From lobbies we get horizontal circulation and from the open well staircase
the vertical circulation with appropriate light and ventilation. To the staircase terrace is attached
and access is from the landing.

SANITATION

1) LIGHTING

Natural sunlight is required for good visibility and safer work conditions. As in our restaurant
maximum rush is at night time we have provided artificial illumination using CFLs. As we know
that min. illumination required in kitchen is 200 lux and in dining is 50 lux.

2) VENTILATION

We know that in restaurant 12 air changes are required per hour. Air change means when stale
air is replaced by fresh air. Total windows are provided for natural ventilation. Sill height is
1.5m. Cross ventilation is planned. Window area is greater than 10% of floor area of each room.
Mechanical ventilation is maintained by exhausts in kitchen.

3) CLEANLINESS

We have given sanitary blocks facing one wall to external side. Drainage line is attached to
municipal drainage system.

FLEXIBILTY

Lawns will be used for dining purpose. Intermediate lobbies and terrace can be converted into
dining areas. Reception counter is provided at the Centre of open well staircase.

ELEGANCE

Glass paneled parapet of front terrace enhances look of the elevation. Bay windows, shape of
building and the kind of offset provided, enhances elegance of building.

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 FURNITURE

Furniture is provided according to sizes of various rooms, participating members and functions
of each room. Furniture details are as follows:

ROOM FURNITURE DIMENSIO QUANTIT

N Y
(M*M)
DINING • SOFA 2.1*0.6 10
• SOFA -TABLE 2.3*0.8 4
• CIRCULAR TABLES 0.6 dia 4
• RECTANGULAR TABLES
• RECTANGULAR TABLES 1.0*1.5 5
WITH SEMICIRCULAR EDGE
• CHAIRS 2.1*1.5 4

0.45*o.45 24
ICE CREAM • DESK A.4.5*0.4 1
PARLOR B.5.5*0.4 1
• CHAIRS 0.45*0.45 2
• RACK 5.5*0.2 1
• COUNTER 0.5dia 1

GENERATOR • CUPBOARD 0.9*0.45 3

AND • CHAIRS 0.45*0.45 2
MAINTENANC • RACK 2.5*0.4 1
E
STORE ROOM • RACKS A.2*0.4 2
B.1*0.4 1
STAFFROOM • SINGLE BED 1.9*0.9 1
• CUPBOARD 1.2*0.5 5
• CHAIRS 0.45*0.45 4
OFFICE • TABLE 1.5*1.0 1
• SOFA 2.3*0.8 1
• CHAIRS 0.5*0.6 4
KITCHEN • RACK 2*2.3 2
• DESK 5.85*0.6 1
• STAINLESS STEEL A.1.5*0.5 2
STORAGE SINK B.2.0*1.0 1

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 • STAINLESS STEEL 0.9*0.5 1
TABLE

RECEPTION • CHAIRS 0.5*0.5 2

COUNTER • TABLE 1.5*1.0 1

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 DETAILS OF DOORS AND WINDOWS

SYMBOL FRAME SIZE DESCRIPTION

D1 2M*2.5M DOUBLE LEAF GLASS DOOR
D2 0.9M*2.1M SINGLE LEAF GLASS DOOR
D3 0.9M*2.1M SINGLE LEAF FLUSH DOOR
W1 1.6M*1.2M BAY WINDOWS
W2 1M*1.2M ALLUMINIUM SLIDING DOOR
W3 1.6M*1.2M ALLUMINIUM SLIDING DOOR
V 0.6M*1M LOUVRED WINDOWS
RS --- ROLLING SHUTTERS

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 CIRCULATION DIAGRAM

Ground floor

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 First floor

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 STAIRCASE DESIGN

For better utilization and seeing the functional need we have provided open well
staircase. The details of this staircase are as follows:

 FLOOR TO FLOOR HEIGHT=4.5m.

 EACH FLIGHT=1.5m.

 RISE=0.15m.

 NO. OF RISERS=150/15=10(IN EACH FLIGHT).

 NO. OF TREADS=9.

 SIZE OF TREAD=0.25m.

 WIDTH OF STAIR=2m.

 AREA OF STAIRCASE=6.25m*4.25m.

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 PLUMBING DETAILS

Plumbing is core part of success of any building especially in our building. Source of
water for our building is municipal water and a bore well. Municipal water is for drinking
and cooking purpose and bore well is for other purposes like washing, gardening etc. The
details of overhead water tank and underground water tanks are as follows:

OHWT AND UGWT

FOR DRINKING AND COOKING PURPOSE:

• FOR DRINKING AND COOKING WATER REQ./SEAT/DAY=20lit.

• CAPACITY=200+25WORKERS=225.

• SIZE OF OHWT=20*225=4,500lit.

• SIZE OF OHWT=5,000lit.

• SIZE OF UGWT =2*5000=10,000lit.

• SIZE OF UGWT=3m*2m*1.8m.

FOR OTHER PURPOSE:

• WATER REQUIRED/SEAT/DAY=70-20=50lit.

• CAPACITY OF OHWT=50*225=11,250lit.

• CAPACITY OF OHWT=11,500lit.

• SIZE OF OHWT=2.5m*2.5m*1.8m.

We have adopted one pipe system; as municipal drainage system is available. Soil pipe of
diameter 100mm is provided along with vent pipe of diameter 50mm. P trap, Q trap, S
trap, floor trap, gully trap, intercepting trap are provided as per their use in various part of
plumbing system. Silt cum grease trap is specially provided. Oil prevents decomposition
of soil. Hence by this trap we can control oil quantity entering into the system.

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 ELECTRIFICATION

Electrification is basic need of any building for safe and satisfactory work. Type of wiring is
concealed wiring. Kitchen is very important part where we have to use various electrical components, in a
restaurant building. Hence the components for kitchen are:

1) REFRIGERATORS

2) MICROWAVE OVEN

3) FANS

4) EXHAUST FANS

5) MIXERS AND GRINDERS

6) DISH WASHER

7) ELECTRIC STOVE

8) SMOKE DETECTORS

In the other parts like dining the following components are provided:

1) FANS.

2) FIRE ALARMS.

3) LED LIGHTING.

4) SWITCH BOARDS (20cm*20cm)

For kitchen we have considered led bulbs of 12 watts, for dining led bulbs of 7 watts, street
lights led bulbs of 3 watts. LED bulbs are highly energy consumptive so we are using it
considering energy efficiency.

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DESCRIPTION NO.S
12 watt led bulb 38
7 watt led bulb 60
3 watt led bulb 24
Ceiling fan 50
Switch board 36
Microwave oven 04
Electric stove 04
3 pin socket 30
Water meter 01
Fire alarm indicator 04
Distribution fuse board 01
15 amp power points 30

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 FIRE SAFETY

In restaurants we must consider fire safety to prevent fire and for resistance to spread of fire.
Following precautions are taken in our restaurant:

• 50,000lit UGWT is considered for fire safety.

• There is installation of an automatic detection fire alarm system.

• Smoke detectors are provided.

• Potable fire extinguishers are as a backup.

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 CONCLUSION

To realize best physical arrangement of layout design, one must think about location and
requirements and choose most acceptable plan. We tried our best to plan and design a restaurant
as our building, planning and design miniproject. It is less energy consumptive and fulfills all the
requirements of a good restaurant in a city.

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