Ergonomics and case study on Restaurant.pptx

Ergonomics and casestudy on restaurant

1. STUDY ON RESTAURANT, ERGONOMICS RUMANA KHATUN Session : 2017-18 Department of architecture PUST

2. Dining Area Space for dining areas is usually based on the number of square feet per person seated times the number of persons seated at one time. Type of operation Square Foot per seat Cafeteria, commercial 15-18 Cafeteria, college and industrial 12-15 Cafeteria, school lunchroom 9-12 College residence, table service 12-15 Counter service 18-20 Table service, hotel, club restaurant 15-18 Table service, minimum eating 11-14 Banquet, minimum 10-11

3. CENTRE STATION Service stations 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. It is of special value when production and dining are on different floors. SUB STATION Measure 20 to 24 in. square and 36 to 38 in. high The size of central station approximately 8 to 10 ft long by 27 to30 in. wide by 6 to 7 ft high

4. Various table Small tables, such as 24 or 30 in. square , are economical for seating but are uncomfortable for large people. Abs min Des Min Comfortable Ap Public circ'n I-10 to 4-6 2-3 5-0 3-0 to 5-0 As Service aisle 3 to3-6 3-6 4-0 3-9 to 4-0 C Between units 3-0 4 6 6 Length 1-8 2-0 2-3 2-4 2-4 to 2-6 Width 1-8 2-0 2-2 2-3 2-4 to 2-6 SEATINGS

5. Abs Min Des Min Comfortable Ap Public circle 3-0 to 4-6 3-6 to 5-0 3-9 to 5-0 As Service aisle 3-6 to 4-6 4-0 to 5-0 4-0 t0 5-6 To wall 1-8to 2-0 2-0 to 2-6 2-0 to 3-0 B etween unit to 8 6 to 1-0 1-0 L ength 1-8 to 2-0 2-3 to 2-4 2-4 to 2-6 W ide 1-8 to 2-0 2-2 to 2-3 2-4 to 2-6

6. Abs Min Des min Comfortable AP Public circ'n 3-0 to 3-6 3-6 to 4-6 3-6 to 4-6 As Service only 2-0 2-6 3-0 B to wall 6 to 1-0 10to -1 1-0 to 1-3 c Between unit 1-6 1-10 2-0 D iameter 2-8 2-10 2-10 L Perimeter per seat 1-10 2-0 2-2

7. Abs Min Des Min Comfortable A Service or pub. circulation 3-6 to 4-6 4-6 to 5-0 5-0 t0 5-6 B To wall 2-0 2-0t0 2-6 2-0 to 3-0 C Between unit 0 to 1-0 1-0 1-6 L length 3-6 3-10 to 4-0 4-0 W width 1-8 to 2-0 2-0 to 2-3 2-4 to 2-6

8. Abs Min Des Min Comfortable A Service or pub. cir 2-0 to 3-6 2-6 to 4-6 3-0 to 5-0 C Between unit 3-0 to 3-6 3-6 to 4-0 3-9 to 4-0 L length 3-6 3-10 to 4-0 4-0 w wide 1-8 to 2-0 2-0 to 2-3 2-4 to 2-6

9. Tables for. booths are difficult for waitresses to serve if they are longer then 4 ft. The width of booths including seats and table is commonly 5’6” TABLE FOR BOOTH Abs Min Des Min Comfortable A Service and pub cir 2-6 3-0 3-6 L Length 3-6 3-9 4-0 W wide 3-0 3-3 3-6 TWO PERSON SIDE BY SIDE

10. Abs Min Des Min Comfortable A service and pub cir 2-6 to 3-0 3-o to 4-0 3-6 to 5-0 L length 2-0 2-2 to 2-6 2-6 W wide 4-10 to 5-6 5-2 to 5-6 5-8 to 5-10 2 PERAONS FACE TO FACE

11. 4 PERSONS Abs Min Des Min Comfortable A service and pub cir 2-6to 3-0 3-0 to 4-0 3-6 to 5-0 L ength 3-6 3-9 to 4-0 4-0 to 4-2 W ide 4-10 to 5-6 5-2 to 5-6 5-8 to 5-10

12. Abs Min Des Min Comfortable H 3-0 to 3-6 3-6 4-0 S 1-5 to 1-6 1-5 to 1-6 1-6 T 2-5 2-5 to 2-6 2-6 W 1-8 to 2-0 2-0 to 2-2 2-4 to 2-6 S eat 1-4 to 1-5 1-5 to 1-6 1-6 to 1-8 S play o to 0-3 0-2 to 0-3 0-3.5to 0-4 BOOTH FURNITURE HEIGHT

13. Diagonal arrangement of square tables utilizes space better then square arrangement and yields a more trouble free traffic lone. Lanes that pass between backs of chairs are likely to be blocked when guests arise or are being seated. TABLE ARRANGEMENT

14. TABLE ARRANGMENT

15. TABLE ARRANGMRNT AND AISLES

16. TABLE ARRANGMENT AND AISLES

17. A lunch counter will have a minimum width of 16 in. and a maximum width of 24 to 30 in. The linear feet are calculated on the basis of 20 to 24 in. per seat. The maximum area best served by one waitress is generally 16 ft of counter. This will give eight to tan seats. U-shaped counters make maximum use of space and reduce travel. COUNTER SHAPE VARIATION U SHAPED Usual Minimum A 2-6 to 3-6 B 2-6 to 4-6 C 2-9 to 5-6

18. LEANER COUNTER

19. COUNTER HIGHT (LEVEL FLOOR)

20. COUNTER HIGHT (DROPPED FLOOR)

21. NUMBER OF PERSON ALLOWANCE IN DINING AREA . Turnover . Three types of service Table service counter service cafeteria . Vacancy percentage

22. PRODUCTION AREA Many factor influence space requairement Type of survice Number of meal Menu item Use of processed product Garbage collection Variation to Numbers Served in Space Needs in Relation Meal load Square feet per meal Variation in square feet 100-200 200-400 400-800 800-1,300 1,300-2,000 2,000-3,000 3,000-5,000 5.00 4.00 3.50 3.00 2.50 2.00 1.85 500-1,000 800-1,600 1,400-2,800 2,400-3,900 4,000-6.000 5,500-9,250 3,250-5,000

23. Square Feet of Kitchen Space per Meal for Food Facilities of Different Type and Size Estimated maximum meals per hour Type of facility 200 or less 200-400 400-800 800-1,300 1,300-7,500 Cafeterias . . . . . 7.5-5.0 5.0-4.0 4.0-3.5 3.5-3.0 3.0-1.8 Hospitals . . .. . 18.0-4.5 12.0-4.5 11.0-4.5 10.0-4.0 8.0-4.0 Hotels . . . . . . . 18.0-4.0 7.5-3.0 6.0-3.0 4.0-3.0 4.0-3.0 Industrial lun .7.5-5.0 4.0-3.2 3.5-2.0 3.0-2.0 2.5-1 .7 Lunch counter. . . . . . . 7.5-2.0 2.0-1.5 Railroad dining car . . . . . .1.6 Restaurants s. 7.0-4.0 5.0-3.6 5.0-3.6 5.0-3.0 5.0-3.0 School lunchroo .4.0-3.3 3.3-2.2 3.0-2.0 2.5-1.6 2.0-1.6

24. Dimension of working table The width of the table may be 24 to 30 in. unless dishes or food containers are to rest at the back of the table. Tables 36 in. wide are preferable when the back of the area is used for such storage. Where two workers work opposite each other, a table42 in. wide may be used. A work area of 4 to 6 linear ft will be within convenient reach of the average person. Tables 8 to 10ft long are used if two people are working side by side. A height of 34 in., commonly used as a working height, The percentage of floor area covered by equipment varies according to production needs and the type of equipment used. A satisfactory layout may claim less than 30 percent of total space for equipment while work areas, traffic lanes, and space around equipment for easy operation and cleaning may require 70 percent or more.

25. AISLE SPACE Work aisle guide Width, in For 1 person working 24 to 38 (Keep to minimum For 2 persons working back to back 42 For personnel who must pass of equipment which projects into the aisle 30 “+ the distance of projection into the aisle Work aisle Traffic aisle For 2 persons to pass 30 For 1 truck to pass one person one-way traffic 24 +maxi truck wide For 2 trucks to pass-one-way traffic 20+ maxi truck wide For 2 trucks to pass-two-way traffic 30+ sum of the truck wide Multi-usage aisle guide (these are not recommended but must sometimes be employed )

26. Movement through traffic aisle at the cafe/bat kitchen facilities, Hotel Commodore. Area Designations 1. Ware washing 4. Hot Food Pick-up 2. Waiters' Pantry 5. Hot Food Preparation 3. Cold Food Preparation 6. Checking Area

27. MAIN COOKING AREA Meat preparation 2. Vegetable preparation 3 Pot washing . 4. Dry storage 5 . Refregated storage 6. Sandwich preparation 7. Salad preparation 8. Garbage storage 9. Serving facility

28. VEGEATABLE PREPATION 1.Veg Refrige 2.Dry storage 3.Salad prep 4.Main cooking 5.Sandwitch 6.Garbage storage BAKE SHOP 1.Dry storage 2. Refrigerated storage 3.Pot washing 4.serving facility 5.Garbage storage 7.Pot washing REFRIGEATED STORAGE 1.Receiving 2.Meat prep 3.Vig prep 4.Main cooking 5.Serving 6.Salad prep 7.Sandwitch 8.Beak shop SALAD PREPARATION 1.Main cooking 2.Veg. prep 3.Refrigators 4.Dry storage 5. Garbage storage 6.Sandwitch prep 7. Serving facil

29. DISHWASHING 1.Dining area 2.Serving facilitys 3.Various prep. Department 4.Garbage Storage POT AND PAN WASHING 1.Main cooking 2.Bake shop 3.Serving facilites 4.Garbage storage MEAT PREPARATION Meat refg . 2. Main cooking 3. sandwithch preparation 4. Garbage storage

30. Hotel or restaurant kitchen or French restaurant of high standard. Capacity for main meals: Hotel-100-200 persons/menu, 100 persons/is to carte.

31. Hotel or restaurant kitchen. Capacity: With this layout, a 200-seat restaurant will be able to handle three full sittings. This layout can also take care of a hotel with 100guests

32. Large restaurant kitchen for restaurants with many private party and conference facilities or with commissary and catering capacity for other businesses. Suitable also for large hotel with large restaurant for the general public. Capacity: 800-1,000 persons

33. Waiters' passageway-meal and beverage counter-dish return 2. Dishwashing area (dishes, glasses, silver) 3. Beverages-preparation and serving 4. Pastry (cookies, cakes, ice cream, dessert)preparation and serving S. 5. Cold kitchen (cold appetizers, salad, fish)preparation and serving 6. Warm kitchen-saucier/r6tisseur area (sauces, roasts, grill, fish)-preparation including large apparatus area and serving 7. Warm kitchen- entremétier area (soups, vegetables, entrées)-preparation including large apparatus area and serving 8. Pot and pan washing- casserolier area 9. Vegetable preparation 10. Meat preparation 11 . Vegetable cold %forage 12. Meat cold storage 13. Economat (dry storage) 14. Beverage cold storage 15. Linen, dish, cleaning supplies storage 16. Staple goods storage 17. Goods acceptance and control 18. Empty goods and garbage collecting rooms

34. An estimate that may be used for allotting width is 14 ft. This allows for 4ft as patron lane space, 1 ft trey slide, 2 ft counter width, 4.5 ft for workers, and 2.5 ft for back bar. The average length of counters in college residence halls and hospitals is found to be 30 to 32 ft , while those in school lunchrooms average around 15 to 20 ft. Some commercial cafeteria counters may be 70 to 80 ft long, but counters over 50 ft long are frequently considered inefficient. Twenty feet is usually thought of as a minimum but, under special conditions and where a limited menu is served, 6 to 8 ft may be sufficient. Counter height For little folk, 28 to 30 in. Short-order units where food moves directly from production to the consumer require the least service space. The need for an intermediate station is eliminated. Step-saving compactness saves space . SERVING AREA

35. SERVING TABLE

36. . Tray table Four trays 14 by 18 in. fit better on a table 48 in. square Abs Min Des Min Comfortable As Service only 2-6 3-0 3-6 Ap Public circ'n 2-0 2-6 3-0 C Clearance to adjacent unit 2-0 2-3 2-6 Iength (tray) Width (tray) Depends on type of restaurant Tray stand

37. SERVING CART

38. Receiving and Storage Areas Common Storage Storeroom aisles may be as narrow as 36 in ., but 42 or 48 in . are preferred. Wider aisles may be required if trucks are used . The depth of a shelf should accommodate either the width or length of the case, and the interspace should be adequate for the number to be stacked one on top of another. Allow 1.5 to 2 in . as free space for ease of positioning. Plan to have all products at least 6 in . above the floor Limit height of top shelf for easy reach without aid of stool or stepladder . The average vertical reach of men is 84'/ in . and of women 81 in . Use of the top shelf for light, bulky packages, such as cereal, is recommended

39. Refrigerated and Low-Temperature Storage A requirement of 15 to 20 cu ft of refrigeration per 100 complete meals has also been used by some planners . Others state 1 to 1.5 cu ft of usable refrigerator space should be provided for every three meals served . refrigerated pass- throughs can be added when from 400 to 500 meals are served per day. r. Walk-ins that are 8 to 9 ft wide and about 10 ft long are minimum size . This allows for two storage areas 30 in . wide with a 3 to 4 ft aisle. 20 to 35 percent for meat ; 30 to 35 percent for fruits and vegetables ; 20 to 25 percent for dairy products, including those in serving areas; 10 to 25 percent for frozen foods ; and 5 to 10 percent for carry-over foods, salads, sandwich material, and bakery products .

40. Sanitation Areas Dishwashing Area it is usually recommended that the clean dish area occupy 60 percent of the total table space and the soiled dish area, 40 percent. Methods used for transporting and storing dishes will influence space needs. Methods used for transporting and storing dishes will influence space needs. Pot end Pan Section

41. CASE STUDY ON RESTAURANT Y SEA

42. RESTAURANT Y SEA Location : Changli county,Hebei,China Architect : Vector Architect Area : 713m^2 Year : 2018

43. Parking Site map Road

44. SITE PLAN

45. After the ‘’ Seashore Library ‘’ and ‘’Seashore Chapel’’, ‘’ Restaurant Y Sea’’ completes the trilogy of Vector architects ‘ seashore series at Aranya Community in Beidaihe New District . The resturarant is situated right behind the library across the beach .

46. The library is a spiritual place with a clear boundary . The natural elements , like wind , light and surrounding views ,are defied and shaped throughout the space where people can gaze upon the sea while sitting in the terraced library . CONCEPT :

47. CONCEPT : As for the restaurant , we intend to establish a dispersed and a more casual everyday atmosphere . Instead of the seascape being the visual focus for people , as it is in the library , it acts as the backdrop in the restaurant . People will notice what happens on the sea as they dine and inadvertently glance towards it , and indirect engagement between space and nature and also create an unique envirinment into restaurant

48. concept in design : Trees are interlocked within the fragmented spatial boundary and courtyard .Tree branches sway with the breeze and cast their shadow through the skylight onto the wall and floor .

49. There is no designed main entrance for the restaurant . instead ,clear glass sliding doors are placed along the perimeter , which , when fully opened , cause the spatial boundary to disappear , turning the building into ‘’ pavilion’’ . people can approach the dining space from any direction . they will firstly step into a transitional space with a lowered eave , and then they gradually walk into the main dining area under a raised-up central roof , illuminated by immersive natural light . concept in design

50. concept in design : The inner tree courtyards bring light and airflow deep into the restaurant , and at the same time , like hinges ,they anchor the space. The courtyards simultaneously divide and connect the surrounding spaces . The full light fair –faced cast – in –place concrete walls of the courtyards resist the sheer force of the whole building ,which makes it possible to support the land of thick eaves on columns of only 120mm in diameter .this way , the slender steel elements , similar in diameter to the surrounding tree trunks , blend in the surrounding woods .

51. concept in design : We consciously reduce the interference of excessive side light by controlling the clear height of the eaves , in order to create and an atmosphere of being under a floating ‘’ cloud ‘’ as a result of the light –filtering waffle beams . The waffle beams remit the need for strictly aligned load – bearing elements and minimize the amount of structural walls , which help achieve the staggered fluidity of the plan .

52. conceptual sketch

53. Model

54. Elevation west and south

55. EL SITIO RESTAURANT CASE STUDY ON

56. Location : Puerto Varas , CHILE Architect : Cristobal Lamarca , Estudio Alinea Area : 188 m^2 Year : 2018

57. Site map * South American country * Mediterranean climate

58. SUN PATH DIAGRAM

59. The opportunity is to offer the visitant to recognize the different parts of the landscape; the lake shore, the beach, the riverbank and the forest where the building is located. CONCEPT How to create a place within a forest, on the lake shore, which offers visitors a comfortable exterior - interior experience, in a strong relationship with landscape?

60. # Offers visitors a comfortable exterior - interior experience # The creation of this place, proposes an analysis of thermal comfort both inside and outside , to understand the options that will be offer to the visitors # The main results of this analysis suggests to offer a diverse thermal environment; # Interior, interior exposed to sun, exterior covered, exterior exposed, exterior shaded, etc . # The roof becomes a fundamental element in the configuration of spaces and in the volumetric of the building CONCEPT IN DESIGN

61. All the circulations surround the building by the exterior, making the interior spaces more efficient and forcing the visitor to contact the outside, the sound of the lake, the rain, the sun and the wind. CONCEPT IN DESIGN

62. Open the views from the inside to the outside, integrating the landscape, natural light and ventilation as foundational elements of interior quality. CONCEPT IN DESIGN

63. The structure was executed in wood , leaving specific element at sight , such as main trusses and exterior pillars. The interior and exterior coating were developed with recycled wood ,mainly coigue , cypress, tepa and ulmo with specific treatment for their maintenance and durability over time .

64. Entry Dining Bar Bathroom 1 Bathroom 2 Stuff entry kitchen Bathroom man Bathroom women Storage Garbage Gathering Garden

65. SOUTH ELEVATION NORTH ELEVATION

66. WEST ELEVATION EAST ELEVATION