COMMERCIAL DESIGN INDE 86. INDE 86 COMMERCIAL DESIGN design of revenue-generating spaces

COMMERCIAL DESIGN

INDE 86

INDE 86 COMMERCIAL DESIGN

• design of revenue-generating spaces


• design of revenue-generating spaces• career options• client need recognition• client relations• space planning• Aesthetics• color theory• Energy conservation• access, safety and regulatory requirements


• Practical design problems

• space analysis

• construction drawings

• human factors

• space utilization


• marketing presentation

• model building techniques

• design criteria for commercial needs

• public use code compliance

• Architect, Vendor, and Contractor Relations


• display design

• multi-media design

• alternate energy integration

• product design


• Week 1 (8/21-23)• Goals & Objectives Review• Professional Development - Assignment #1 (8/30)

– Research one potential Project

• Presentation Techniques - Assignment #2 (8/30)– Create a Proposal presented in non-textural format

• Contract Negotiations - Assignment #3 (8/30)– Find a sample Design “Work For Hire” contract– Terms & Conditions, Legal Requirements

• Regulatory Affairs - Assignment #4 (8/30)– Acquire a copy of Sonoma County Building Code

• Student Consultation Schedule: 30 minutes


• Week 1 (8/21-23)• Commence project for;

– Retail Space Design– Business Office Space Design– Medical Space Design– Engineering Space Design– Display and Presentation Design– Environmental and Alternate Energy Design– Food & Beverage Service Space DesignDUE OCTOBER 11 - MIDTERM


• Week 1 (8/21-23)

• EXAMPLE project for;– Food & Beverage Service Space Design


• Week 1 (8/21-23)– Food & Beverage Service Space Design

INDE 86 COMMERCIAL DESIGN• Week 1 (8/21-23)

– Food & Beverage Service Space Design






Week 2 (8/28-30) - LECTUREAesthetics & History of Commercial DesignDevelopment of Commercial DesignHuman FactorsClient Need DefinitionFunction and Traffic FlowReview: Basic Design Practices & Opportunities

Consultation Schedule: 30 minutesTEST: Trade Practices & Opportunities

INDE 86 COMMERCIAL DESIGNWeek 2 (8/28-30) - LECTURE

• Aesthetics & History of Commercial Design

–Sales Space

–Service

–Working

–Storage

–Sanitation


Week 2 (8/28-30) - LECTURE• Aesthetics & History of Commercial Design

–Sales Space

»Clean

»Comfortable

»Variety



–Sales Space

–Service

»Efficient

»Quick

»Thorough



– Sales Space– Service– Working

» Access» Function» Storage



– Sales Space– Service– Working– Storage

» Capacity» Location» Access


Week 2 (8/28-30) – LECTURE

Aesthetics & History of Commercial Design– Sales Space– Service– Working– Storage– Sanitation

» Regulations» Culture» Maintenance» Access


Week 2 (8/28-30) - LECTURE• Development of Commercial Design

–Merchant Service

–Food Service

–Personal Service


Week 2 (8/28-30) - LECTURE• Human Factors

– Spatial Flow» Flow & Barriers» Geometry & Dimensions» Transitions & Patterns

– Proximate Space» Visual Perception» Physical Dimensions

– Sensual Space» Visual» Auditory» Fragrance» Tactile

– Review: Basic Design Practices & Opportunities – Student Consultation Schedule: 30 minutes

– TEST: Trade Practices & Opportunities

– (Who, What, Where, When, How Much?)



– Spatial Flow» Flow & Barriers» Geometry & Dimensions» Transitions & Patterns



– Proximate Space» Visual Perception» Physical Dimensions



– Sensual Space» Visual» Auditory» Fragrance» Tactile


Week 2 (8/28-30) - LECTURE• Client Need Definition

– Criteria Matrix» Space Utilization» Customer Definition» Return on Investment» Traffic Space» Revenue Space» Storage Space» Sanitary Space» Support Spaces» Admin Space


Week 2 (8/28-30) – LECTURE• Client Need Definition

– Function and Traffic Flow» Client Style & Taste» Customer Profile» Buying Habits» Access» Point of Sale/Revenue» Primary Space Function» Adjacent Space Functions


Week 2 (8/28-30) – LECTURE• Client Need Definition

– Spatial Requirements (What you need to know)» Space Type» Description of Function» Size» Proximities» Equipment/Furnishings» HVAC» Acoustics» Lighting» Color» Materials» Environment Qualities» Future Factors


Week 2 (8/28-30) – TESTIdentify Required Client Need Information for;

• A. Human Factors Spatial Flow• B. Human Factors Proximate Space• C. Human Factors Sensual Space• D. Client Criteria Matrix• E. Project Function & Traffic Flow• F. Project Spatial Requirements


• Week 3 (9/4-6)– Revenue Per Square Foot

1. Determine Client Specifications

2. Required As-Built Modifications

3. New Design Specifications

4. Space Design Cost Analysis

5. Design Construction Estimating


• Week 3 (9/4)

Determine Client Specifications• Review As Built Drawings• New Space Use Specs

A. ID As Built Dimensions (Demizing)

B. ID As Built Utilities

4. New Space Proposal

5. Client Critique


• Week 3 (9/4)

Determine Client Specifications• Review As Built Drawings


• Week 3 (9/4)

Determine Client Specifications

4. New Space Drawing


6. Client Critique


INDE 86 COMMERCIAL DESIGNEQUIPMENT SCHEDULE

Item Qty Description/Make Model # Voltage Amps / Watts Supply WasteRemarks

E1 1 Refrigerator Case Regal SCVC-4R 115v/11.4A (48”w x 24”d x 50” h) Cherry Veneer (1/4hp)

E2 1 Under Counter Reefer Beverage Air UCR 27 115v/15A (27”w x 25”d x 34”h)E3 1 Under Counter Ice Maker Miele EUC200HAPB2 115v/15A "1/2”" (24”w x 24”d x

40”h)E4 1 Espresso/Cappuccino Faema 2-Group 220v/18A "3/8”" (25 1/2”w x 20 1/2”d x 18

1/4”h) 2-Group Cap. Machine"E5 1 Bakery CaseRegal SCLB-5R 115v/13.9A (60”w x 35 3/4”d x 50”h) Cherry Veneer"E6 1 Deli Case Regal SCBD-48-R 115v/9A (48”w x 35 3/4”d x 50”h) Cherry Veneer / 1/3 ton hp"E7 1 Ice Cream Case Kelvinator KDCC67 115v/(67”w x 26 3/4”d x 50 11/16”h)E8 1 Refrigerator / Freezer Beverage Air PRF24-24-IAS 115v/5A (52”w x 30”d x

78 1/2”h) side-by-side"E9 1 Stainless Steel Table (60”w x 30”d x 35”h) Free Standing S.S. Table"E10 1 Double Oven Nu-Vu UB-B2 120/208v/"19A, 25A, 30A"(17 1/2”w x 32”d x 73 1/4”h)

L1=19A, L2=25A, L3=30A"E11 1 Double Reefer Beverage Air 115v/(52”w x 30”d x 84”h)E12 1 Self Serve Drink Reefer Gamon Internat. Gamon 134A 115v/7.3a (31”w x 32”d

x 53”h) Ser.#62552"E13 1 Dishwasher Hobart 115v/15A Maintain 180 degree water temp min.E14 1 Table Top Pizza Oven Grillmaster Single 115v/18.2A / 2000W (15”w x 12 1/2”d x 7”h)E15 1 Microwave Amana RC3820LW 115v/15A (21 1/2”w x 17 1/2”d x 14”h)E16 1 Double Coffee Machine Gemini GEM-12 220/230v 29A/6300W "3/8” O.D.(18”w x 19 1/2”d x

29”h) 40amp BreakerE17 2 Coffee Grinders GrindmasterSer#170000PL 115v/8A (7”w x 15”d x 21”h) 1/2hp"E18 1 Deli Bin Reefer Unit Howard Refrig. Mod.#28-10H 115v/6.0a (29”w x 31”d x

36”h) 3.5” ext. Cut Brd /12 Bin / Ser.#63772"E19 1 Panini Grill 220v/13.6A (20”w x 10”d)E20 1 Soup / Chili Warmer 120v/10A (23”w x 14”d)


• Week 3 (9/4)– Revenue Per Square Foot

Required As-Built Modifications



New Design Specifications


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Under Cab. Frig.

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Pizz a Microwave

Double Oven

2/6x5/0 SS Tble.

2 /3x7/3 Trip Sink

Frig / Freezer

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36" Pantry

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4/0 Deli Case

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Under Cab. Frig.

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Faema(2) Group

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Condiments



Space Design Cost Analysis



Design Construction Estimating

DEMO NEW


• Week 3 (9/6)

Determine Client Specifications• Review As Built Drawings• New Space Use Specs

A. ID As Built Dimensions (Demizing)

B. ID As Built Utilities

4. New Space Drawing


6. Client Critique


• Week 4 (9/11-13)

Restaurant Design Team Assignments

Design Concept Decision

Relationship Diagrams• Floor Space, Wall Space, Usable Space

Usable Space Relationship to Reserved Space

• Traffic Pattern Design Requirements• Personal Workspaces and Environment


Criteria MatrixBy Space

1. Ft2

2. Adjacencies– immediate– Important– Convenient– unimportant– remote

3. Public Access

4. Illumination

5. Privacy

6. P&P

7. Electrical

8. Special Equipment

9. Special Considerations

INDE 86 COMMERCIAL DESIGN• Week 5 (9/18-20)• Designing with Human Factors• Spatial Needs for Traffic and Rest• Passageways, Countertops, Aisles• Floors, Ceiling and Glazing• Sanitation• Review: Commercial Design- Practices &

Materials Purchase Opportunities

Documents

COMMERCIAL DESIGN INDE 86. INDE 86 COMMERCIAL DESIGN design of revenue-generating spaces