Choice of WRC theme in interior design. Approximate topics of final qualification works (interior design)
Ministry of Education and Science of the Russian Federation
Federal Agency for Education
State educational institution of higher professional education
Graduation qualifying work
Design project of the interior of the restaurant "GraAl"
INTRODUCTION
Chapter 1
1 Features of catering establishments
2 The history of the development of catering establishments
3 Features of catering in our time
4 Interior Design Trends 2014-15
Chapter 2. Architectural and planning solutions for the interior of restaurants
1 Characteristic features of restaurants
1.1 The essence and economic significance of the restaurant industry
1.2 General characteristics of restaurants
1.3 Features in the design of restaurants
2 Characteristics of the premises of the restaurant "GRAAL"
2.1 Entrance
2.2 Restrooms
2.3 Smoking areas
2.4 Bar counter
2.5 Anteroom
2.6 Trading floors
2.7 Service room
2.8 Washing compartment for tableware
2.9 Room for storing and ironing table linen
2.10 Production facilities
2.11 Service rooms
3 Eclectic design style
4 Arrangement of furniture in the interior
5 The meaning of color in creating interior design
6 Psychological and aesthetic aspects of the impact of color on the creation of an artistic image in environmental design
7 Overview of modern lighting fixtures for public buildings and their classification
8 Modern finishing materials for the interiors of public buildings
8.1 Finishing materials for ceilings
8.2 Finishing materials for walls
8.3 Finishing materials for floors
9 Restaurant sustainability
9.1 Soundproofing in a restaurant
9.2 Climate control technologies in the restaurant hall
10 Restaurant name feature
11 Huge House
Chapter 3. Labor protection
1 Instructions on fire safety measures for cafes and restaurants
2 Instructions on fire safety measures for kitchen premises
CONCLUSION
LIST OF USED LITERATURE
APPS
INTRODUCTION
Topic of the thesis: Restaurant interior design project.
The purpose of the thesis: design a restaurant project.
Object of study: a restaurant that can accommodate up to 100 guests.
Subject of study: restaurant interior.
To achieve the stated goal of the study, the following tasks:
Solution and substantiation of theoretical issues of the research problem;
Comprehensive study of practice, accumulation of data, analysis and their systematization, mathematical processing, identification of a typical state, shortcomings, omissions, study of best practices;
Substantiation of the system of measures to solve the problem, development of proposals for the use of research results in the practice of relevant institutions and organizations.
The relevance of research: modern interior design is characterized by various, outwardly even contradictory trends: on the one hand, the desire to saturate the interior space as much as possible technical devices, special equipment (air conditioning systems, computer technology etc.), on the other hand, "approach" to nature, the inclusion of natural components in the interior (greenery, pools, relief fragments, transparent coatings and walls that open the interior to the natural environment).
The tasks of organizing the internal space and forming the interior as a complete architectural composition cannot be divorced from the requirements for which this space arises. The expenditure of huge funds and human labor for construction always begins with the definition of goals. Characteristically, the interior space, able to provide for the conduct of life, household and production processes and created comfortable conditions, is directly dependent on the economic and material and technical level of development of society. So, for example, the degree of ergonomic, aesthetic and design solutions of space, the norm of usable area, fundamentally change the nature of the interior of a catering room, namely a restaurant.
This design project proposes the reconstruction of the 1st floor of the premises for the restaurant "GRAAL". Restaurant - a type of catering establishment in which hot and cold drinks, dairy products, bakery and confectionery products, as well as a variety of dishes in the evening are prepared and sold for consumption on the spot to create an environment conducive to the relaxation of visitors. Concert and variety performances and musical groups can be organized in the restaurant. Waiters work in the restaurant of the highest and first category of visitors.
First, consider the theme of the restaurant. It is necessary to decide in what style all this should be done. Lots of options. They depend solely on the customer's imagination, the designer's abilities and, of course, on the status that the restaurant will have. If you want to impress with exotic, then you can’t do without popular oriental motifs. Doors are moving apart, visitors are at a tea ceremony, etc. Pastel colors of the walls, mats on the floor, low tables - this is not just an original interior, but a whole philosophy of life in the East. Here, visitors can escape from all the vain everyday problems and immerse themselves in the contemplation of their souls. The restaurant may also turn out to be a Chinese pagoda decorated in the national colors of China: red and gold. Remember the vibrant Chinese carnivals with deep mystical overtones. Most often, when it is cloudy outside, you want to find yourself in such a cozy corner. The restaurant "GRAAL" was created by me in the style of a single eclecticism. A variety of modern materials helped me create a truly indescribable combination. The cold sheen of the metal was combined with warm and vice versa bright, intense colors. I also paid special attention to the lighting in the interior. The use of bright light created a feeling of a large open space, subdued - helped to create an intimate atmosphere. Each restaurant should have tables of different "caliber": tables for 6-10 people are conveniently located in separate rooms, here you can arrange small banquets or meetings of friends; tables for 2-3 seats so that loved ones can chat calmly; you can also provide tables for business communication for four people away from the general noise. At corner tables, chairs can be replaced with cozy sofas with lots of small pillows.
Often the accent of the restaurant is the bar, so it should be given special attention. Most often, it will be the starting point for understanding the entire interior of the restaurant. It can be decorated in bright colors, have an unusual shape, or simply be illuminated in a special way. But don't get hung up on one style. Time is inexorable - fashion changes, new materials, new design finds appear. The interior of the restaurant should grow and develop in step with the times. After all, visitors, no matter how much they love a certain restaurant, get bored with monotony. I want something new, special and beautiful.
The main thing is that the mood of the restaurant does not go away with the change of the interior, which creates an atmosphere close to the visitors. We must remember that we eat to live, not live to eat. Therefore, eating should bring aesthetic pleasure, and this is facilitated by the environment. To achieve this goal, ergonomic, artistic and economic research methods were used. The ergonomic method was used to study the placement of furniture and other equipment in the interior of the restaurant. With the help of the artistic method, the color scheme and the selection of materials were developed. The practical significance of the results obtained provides an opportunity for further work in the field of design. So, considering the actual topic of designing public catering premises, the goal of this graduation project is to create a modern restaurant interior with a pronounced image and stylistic direction, in the design of which analogues on this topic, literature and regulatory documents were used, which contain general information on public premises. nutrition.
The final qualifying work consists of: introduction, three chapters, conclusion, list of references and conclusion.
Chapter 1
.1 Features of catering establishments
Catering is a field of production and trade in which produce and sell products of their own production and purchased goods, as a rule, are intended for consumption on the spot. A public catering establishment is an organizational and structural unit in the field of public catering that produces, prepares and sells culinary products, bakery, flour confectionery and purchased goods. A public catering enterprise is an institution (a set of institutions), which is an independent business entity and has the rights legal entity. Types of catering establishments:
restaurants;
cafes, cafeterias;
canteen, including canteen at enterprises, educational institutions
eateries;
buffets, grocery stores;
kitchen factories, procurement factories.
Classes of restaurants and bars: first, highest, luxury.
The catering company chooses the class independently, taking into account the level of assortment, technical equipment, service (self-service, waiters, combined), aesthetic design, and the like.
On the facade of a public catering establishment there should be a sign indicating its type (class), name and mode of operation, which, if necessary, is agreed with local governments or the administration of the enterprise that serves this establishment.
Public catering establishments must ensure proper sanitary conditions in accordance with the rules, use appropriate approved detergents and disinfectants; workers must undergo regular medical examinations. Technological equipment, inventory and utensils must meet certain requirements - have certificates of conformity or be made from permitted materials. Meals should be served only today. The number of dishes according to the menu must be provided throughout the day or the period determined for their implementation (breakfast, lunch, dinner). Catering establishments must have menus and price lists. The range of dishes is approved by the management; in their manufacture, it is necessary to adhere to technological regimes in accordance with the collection of recipes, standards, and the like. You can independently develop and approve signature dishes. At public catering establishments, the use of cash registers is mandatory. Measuring equipment must be checked and serviceable.
Taxation is carried out in accordance with the law. Occupational risk class production for the payment of the accident insurance fee. When selling alcoholic beverages, a fee is paid for the development of viticulture, horticulture and hop growing.
Features of accounting in public catering. Accounting in public catering has much in common with accounting in trade - the use of an account, the establishment of trade margins, sales through the cash register using cash registers, etc.
However, there whole line features specific to this type of activity:
In public catering, the following production processes can be distinguished:
blank;
production;
implementation;
organization of consumption.
The last process is characteristic only for this type of activity.
Public catering enterprises carry out both production and trade at the same time. Expenses, as in trading, are accounted for. On one card account, only the cost of used products, raw materials is written off; instead of the first account, you can use a separate sub-account of the account.
A large internal movement of values, heterogeneity of goods and materials, a large number of financially responsible persons lead to an increase in the volume of documents that accompany the movement of goods, and an increase in the number of sub-accounts. Specific primary documents - daily intake sheets, which document the release (fence) of goods, raw materials, semi-finished products from the pantry to the kitchen, and the like.
Sub-accounts of the Goods account:
"Goods in the pantry";
Goods in the kitchen";
“Goods in the bar, dining room, restaurant;
"Goods in the confectionery shop";
Goods in buffets, kiosks.
If necessary, third-order sub-accounts are opened, for example:
"Products in the bar";
"Products in the restaurant"
Specific pricing
The percentage of the trade margin is determined, as in retail, but for all divisions (margins in the warehouse, in the kitchen, in the canteen may be different); The public catering mark-up is set as a percentage of the retail price without VAT and depends on the category of the establishment and the type of product or raw material.
There are restrictions - on bread, salt, vegetables, flour, baby food, pasta. Prices are regular and banquet; banquet prices are determined by setting a certain percentage markup to regular prices.
Products of own production are not written off to the warehouse, but are immediately transferred to the trading floor, kiosk, etc.; therefore, in accounting there is no moment of completion of production, release of finished products.
The cost of finished products is determined by compiling a cost estimate based on a menu plan, a collection of recipes, and established prices; the cost of each component is calculated at its own price. The calculation is usually calculated for 100 servings in standard form calculation cards.
Implementation is documented as follows:
settlement receipts;
waiter's bills
invoices;
subscriptions with the obligatory execution of the sale through cash registers or paybooks.
When selling outside the trading floor, it is necessary to have a certificate of quality, which indicates the name of the enterprise, its address, product name, date of manufacture, expiration date, conditions for sale and storage, weight of a packaging unit, price per packaging unit or product weight.
1.2 The history of the development of catering establishments
Public catering arose as a result of the social division of labor, and it is precisely this that contributes to the sparing expenditure of labor and creates conditions for eating near the place of work, study and recreation.
Bringing the network of public catering establishments closer to factories and factories, educational and scientific institutions ensures the organization of a rational diet, saves time for the rest of workers working at enterprises.
The production of high quality food for various groups of the population, which meets the requirements of nutritional science - this is the main task of catering establishments. In general, it should be noted that since fire appeared in people's lives, culinary began to develop, improve and change. Primitive cuisine, as it was among primitive peoples, went through a long, long and difficult path of its development, before finally turning into an exquisite culinary skill, incorporating the achievements modern science and technology. Culinary recipes for many dishes were created first at home, and then by chefs of wealthy houses and restaurants. The thinkers of Ancient Rome, Greece and the East wrote about the art of cooking. Especially many cookbooks were published in France, XVIII-XIX centuries. court cooks of aristocratic houses (Karem, Eskafie, Cremon, etc.).
Many books have been translated into other languages. Cooking has long been a culinary affair, the art of individuals. The scientific basis was not developed, there was no technical base, and some recipes were generally kept secret. The first restaurants opened in Paris, and cafes in Istanbul back in the 16th century. A century later, they could be found in the cities of Germany, the Czech Republic. As for Russia and Ukraine, here the history of restaurant business is not so deep. In addition, famous restaurateurs of the past Talon, Dumas and others. There was actually foreign copying on domestic soil. The circle of visitors to such establishments was rather narrow, and, accordingly, the culture of visiting restaurants did not develop. There were few cookbooks and recipes then, especially in Ukraine. In 1779, Ukraine, which was mostly part of Russia, borrowed the original culinary book "Cookbook Kitchen Notes", the author of which was Iz. Drukovtsev, in which she indicated only the names of Russian national dishes.
Lovshin's Culinary Kitchen Dictionary was also of particular interest; it was issued in 1795, in which, along with recipes for French, German, Dutch, and English cuisines, 225 recipes for folk Russian and Ukrainian cuisine were collected. Many literary sources describe the great variety and richness of Ukrainian cuisine.
The common origin of the Russian and Ukrainian peoples and the commonality of their material culture naturally created common characteristics of their cuisines, which are sharply different from the cuisines of other peoples of the East and West. Territorial proximity, common life and culture of the Russian and Ukrainian peoples to a large extent contributed to the rapprochement of the very methods of cooking using various types of plant and animal products. However, due to a number of social and economic circumstances, Ukrainian cuisine is in decline. The intensification of the feudal exploitation of the peasants, frequent crop failures, excessive taxes, heavy redemption payments that the peasants had to pay for the land, after the "reform" of 1861 put them in difficult material conditions. But the publishing house of culinary literature continues.
The "Encyclopedia of Nutrition" for the first time provides physical and chemical substantiations of some culinary processes, describes the history of nutrition of peoples of different times, raises the question of the need to train chefs, open research institutions (Academies of Nutrition) and rational nutrition enterprises. But in those days, an attempt to scientifically substantiate cooking did not find development.
At the initiative of the progressive hygienist F.F. Erisman with the participation of D.V. Kanshin were the first in the world to open the "Canteen of normal food". The staff of these canteens was to have a doctor, and food in them was organized according to special standards, in compliance with sanitary and hygienic rules. The canteen began publishing the first scientific culinary magazine, Leaf of a Normal Dining Room, which later became known as Our Food. Despite their great popularity, the "Normal Food Canteen" lasted only four years and was closed. Cooking for a long time remained a culinary affair, the art of individuals. The scientific basis was not developed, there was no technical basis. During the development of capitalism, the nutrition of the Ukrainian people worsened even more. Under these conditions, Ukrainian folk cuisine could not fully preserve its fullness and diversity. In the second half of the XIX century. Restaurants, canteens, cafes for the wealthiest segments of the population began to open in large cities, where the French were invited to work as chefs, who brought with them the recipe and cooking technology of Western European dishes and arbitrarily changed the cooking technology of Ukrainian cuisine. Wealthy landlords and capitalists began to invite French chefs even for home cooking.
The further development of culinary art made it possible to further expand the range of modern culinary recipes, improve them and invent new recipes for dishes. A new stage in the development of public catering establishments arose during the period when Ukraine was part of the Soviet Union.
However, until the thirties, this industry did not receive proper development because the attention of the country, which was then part of the USSR, was directed to industrialization and the organization of the collective farm economy.
Over time, large canteens began to appear at enterprises and factories. Public canteens were of great importance in providing food to the population. The leaders of the USSR adopted a resolution "On the Further Development and Improvement of Public Catering", which provided for the transition of the industry to the structure of the industry as a result of the introduction of work with semi-finished products in canteens, restaurants, cafes and snack bars. This decision focused on importance public catering and a number of measures aimed at improving its quality were planned.
Particular attention was paid to the quality of dishes and the forms and methods of serving the population. Public catering, which has become an important branch of the national economy, is closely connected with the development of the entire economy of the socialist state and the solution of significant social problems. Over time, working, school and student meals have been strengthened and improved in our country. Complex meals, food delivery to workplaces, subscription billing systems, mechanized lines for distributing complex meals, etc. have received universal approval. The nutrition of people working in the evening and night shifts has improved. Particular attention was paid to rational nutrition, to the introduction of complex meals compiled on a scientific basis. Developed food rations, services, "hospitality industry".
This industry is focused primarily on the consumer and his needs. Hospitality is one of the fundamental concepts of civilization. For a long time in the developed countries of the world, it has become a profitable industry, which employs many millions of professionals. The "hospitality industry" is focused primarily on the consumer (client, guest), the satisfaction of whose needs is the end result of the business activity of the enterprise.
The professional glossary of the "hospitality industry" of recent years pushes out such words as "Customer", "Client" (consumer, client) from everyday use and replaces them with "Guest" (guest). Thus, even in a linguistic perspective, not to mention professional activities, there is a tendency to change the business activity of enterprises in the "hospitality industry". An important goal of business activity in the hospitality industry is, first of all, to satisfy the needs of the guest, and only then - to increase the income of the enterprise.
The "hospitality industry" includes the development of cafes, bars, restaurants, canteens and other catering establishments that are created to meet human needs for nutrition and good service. This industry also creates good conditions for the development of the country's economy, because it attracts many tourists from other countries. The development of all public catering establishments has its own history, which depends on the type of establishment (cafe, bar or restaurant). Such institutions in large cities can form entire complexes that are combined on the basis of certain characteristics: the homogeneity of products and raw materials, what is produced and consumed, the nature of the organization and production technology, the material and technical base and forms of customer service. Public catering differs from other sectors of the economy in a special professional composition of personnel. The history of the development and formation of restaurants and the restaurant business is interesting.
The restaurant business is one of the most significant components of the "hospitality industry". At the same time, the restaurant business, on the one hand, is one of the ways to profitably use capital, and on the other hand, it is a highly competitive environment. Throughout the civilized world, it is to retain regular consumers of their products and services. All establishments and enterprises must have a high level of competitiveness. Today, probably, no one will be able to say how and when the first restaurant was opened. It is generally accepted that the restaurant is an exclusively Parisian invention. It all started with taverns during the Middle Ages. Their essence was such that they worked mainly for visitors and travelers, and therefore local residents practically did not go there.
By the beginning of the 18th century, these establishments had practically exhausted themselves and began to decline, as people preferred that the cook come to cook food at home. There are some descriptions of former taverns. A traveler passing through Paris in 1718 commented on these establishments: “The tables are completely unsuitable for foreigners, but there are no other tables here. An overly modest and polite person will not even be able to eat there properly. Closer to the center of the table, regulars sit down, who tell fresh anecdotes without interruption. Armed with tireless jaws, they pounce on food at the first signal. Woe to him who chews his food slowly! It is useless to turn to the servant - the table will be empty even before the person starts the meal.
The time has come to radically change the approach and open completely new catering establishments that focus on the environment and a high level of service. Thus, the result of progress was the first restaurant in the modern sense of the word. At first, the place where broths, soups, meat and egg dishes were served was called a restaurant. But, most importantly, they already had an individual a la carte service. The owner of such a restaurant was Boulanger, who opened his establishment in 1765. The next major breakthrough came in 1786, as that year saw the opening of the first luxury restaurant based on an English tavern at the Palais Royal. The owner of this tavern was Antoine Beauvilliers, who previously worked as a chef for the Count of Provence. Bovillier tried to do everything possible for the convenience and comfort of customers. His establishment was distinguished by chic and sophisticated furnishings: tables were made of mahogany, crystal chandeliers, tablecloths with damask patterns. The restaurant also had its own wine cellar and, of course, the food was of the highest quality. On June 8 of the same year, a government decree was issued that restaurant owners were allowed to cook and receive visitors in winter until 11 p.m., and in summer - until 24 p.m. It is known that it is difficult to take the first step, but when the foundation was laid, the restaurant business began develop rapidly.
New establishments were opened, the owners paid more and more attention to the style of the restaurant, service, introduced variety into the menu with the involvement of cuisines of other peoples of the world. And soon restaurants grew into a separate industry, so familiar to us today. This is the place where you can have a good rest, and most importantly, tasty food, which is what modern restaurants provide for visitors.
.3 Features of catering in our time
Nutrition is one of the basic vital conditions for human existence. Human health, his working capacity and mood, normal development largely depend on nutrition. Quantity, quality, range of consumed food products, timeliness and regularity of food intake are important for the life of the body. “A good, kind cook is worth a doctor,” says a popular proverb. These words underline the close relationship between a deliciously prepared variety of food and human health. The skill of cooking is one of the oldest branches of human activity.
Modern extensive experience in processing food products and preparing dishes from them has accumulated over many centuries, and now it has been embodied in public catering and has a certain financial aspect of its development. Public catering establishments have their own history of development throughout the entire period of human existence. The public catering system consists of a set of certain features of the traditional household culture of an ethnic group: a set of foodstuffs, methods of processing them and preparing dishes, food restrictions, prohibitions and advantages, a daily diet, an assortment of ritual dishes, customs associated with cooking and eating food.
The nature of innovations in modern nutrition concerns, first of all, the level of consumption, increasing the calorie content, expanding the range of dishes through interethnic and other contacts, introducing small household appliances, gasification and electrification. In recent decades, public catering has played an important role both in the city and in the countryside. With all the shortcomings of this system, which, in particular, are manifested in the standardization of food, it to a large extent contributes to fixing in everyday life.
.4 Interior design trends 2016
The outside world is becoming faster and more aggressive, a modern person can only find peace in a cozy interior. This year, the emphasis is on presenting the home of a modern person as a refuge from the hustle and bustle of the streets. Interior designers face an interesting task - to combine home comfort with elegance. Equipping their home ownership, the current buyer has become more attentive to the choice of interior items, as well as to look closely at their price.
Here's what world-famous designers have to offer in 2016. All the colors of the rainbow will come into fashion, and the most popular colors will be Fuchsia Red, Bright Green, Lavender, Pink Dust, Palace Blue and Salmon Pink. Also, the classic neutral will not lose its popularity. grey colour, which allows you to focus on unusual and bright interior items, and also allows you to "play" works of art (Fig. 1.4.1, Fig. 1.4.2) Next year, designers will offer their clients, when building a house or cottage, deep shades of blue , as well as warm biscuit and spicy colors combined with gold and green hues, which will create coziness and warmth in the house. Another fashion trend will be the predominance of bright yellow and shades from sunny to mustard in the interior.
1. More light!
Rice. 1.4.1
Next year, it will become fashionable to paint rooms during the construction of houses and cottages or during major repairs in bright, saturated colors completely, without focusing on individual elements, so industrial designers suggest paying attention to the lighting of your home of refuge. This is due to the appearance of lamps with more lamps than before, and the lamps themselves will become brighter.
2. Experiment with wallpaper!
Rice. 1.4.3
Rice. 1.4.4
In 2016, photo wallpapers will not lose their former popularity. Many well-known companies are preparing to release new collections depicting birch, bamboo, futuristic graphic ornaments, etc. (Fig. 1.4.3). Wall murals are quite budgetary means to change your appearance and express yourself by ordering wallpaper with the image of your personal photos or works of your favorite artists (Fig. 1.4.4). Therefore, for the comfort of the restaurant, I used a photo trellis
You can decorate walls and any interior items with patterns. When ordering interior design from a construction company, ask about the possibility of creating decor in your apartment. Fashionable in 2016 will be a mixture of styles and the use of non-traditional materials.
House 2016 is, first of all, a comfortable house with comfortable and elegant furniture. To recover after a busy day, relax and unwind, that's what the owner of the house wants. Therefore, one of the fashion trends will be functional and easy-to-clean furniture, as well as chic, but calm interior items.
All elements of wood or wood finishes will be popular in 2016. New collections of parquet, wall and ceiling panels will be presented in both classic and extravagant colors such as resin, wood or metal. Wooden furniture will also be a fashionable accent in the interior. The smell and warmth of natural wood will bring comfort and harmony of nature to your home. When ordering an architectural design layout from a construction company, do not forget about this fashionable and chic trend.
The glow of the metal will not fade in 2016. Shades such as rose gold, rose copper, dark silver, platinum will be used to create metallic elements in interior design. The energy and brilliance of the metal will make you feel like you are in a wonderful future. 8. Feel like a star! A gift to the representatives of Bohemia was presented by interior designers in 2016, bringing the Hollywood Regency style into fashion. An eclectic mix of neoclassical, art deco, baroque and Asian style, decorating the interior with rich fabrics, bamboo and Chinese elements, lacquered furniture and furniture with mirrors will create a chic, custom home design Hollywood star. This fashion trend is aimed at people who love symmetry, grace and bright colors.
Colors, style and materials designers will borrow in 2016 from Mother Nature. All shades of green, brown, blue, yellow, wooden elements will help to create your own corner of nature in the house. Such cozy accessories as floor lamps, wicker rugs, handicrafts of your children will be a worthy decoration of such a natural interior.
The use of natural materials such as mats, bamboo wallpaper, cork flooring is one of the fashion trends of 2016. The demand for environmentally friendly and sustainable building materials has also increased. Taking care of the environment, conserving natural resources is becoming not only fashionable, but also vital. Based on the above, I tried to transfer the comfort of home into the design of the restaurant, so that every visitor would feel at home.
Chapter 2. Architectural and planning solutions for the interior
1 Characteristic features of restaurants. Features of the interior design solution of the restaurant is the correct layout of the space
Each institution has its own characteristics, its own zest. It is necessary to focus on these features and create a harmonious design based on them (Fig. 2.1.1). Good restaurant design creates close interaction between guests and staff. The space should be organized in such a way as to meet the functional requirements of employees, but at the same time be hospitable and convenient for visitors.
All decor elements should work in the same direction: the interior design of the restaurant creates an atmosphere, the lighting emphasizes it, the shape of the waiters continues the chain - in general, everything should emphasize the features of the kitchen. One of the central places of the restaurant is a bar, the appropriate lighting of which favorably emphasizes the stylistic features of the interior. In addition, good lighting makes people more attractive and promotes favorable communication. When immersed in the design of the restaurant, people should feel at ease, and the atmosphere should be conducive to relaxation. Therefore, you need to avoid bright bursts of design ideas, develop the design idea on nuances that will simply support the overall style (Fig. 2.1.2).
The interior decoration of a restaurant is a whole composition dedicated to a particular topic (Fig. 2.1.3). Here everything should flow harmoniously from room to room and to the street. It is not aesthetically pleasing if the visitor observes the highway from the window of an Art Deco restaurant. In this case, it is necessary to decorate the windows so that reality does not dissonate with the interior concept of the room.
.1.1 The essence and economic significance of the restaurant industry
An important role and acquires specific features, which makes it possible to consider the restaurant industry in resort and tourist centers as a component of the tourism industry. A characteristic feature of tourist services in hotels is the provision of a full range of services (breakfast, lunch, dinner). There are two main ways to meet demand - for organized and individual tourists. Organized vacationers have been known to pay food money up front when they buy a holiday. However, the expenses of organized vacationers are not limited to the purchase of a voucher. They additionally buy fruits, ice cream, drinks and more. The branching of the restaurant business network, the level and quality of service contribute to a large extent to the satisfaction of these needs.
Unlike organized vacationers, individual tourists have a need not only for the basic services of restaurant enterprises, but also for additional ones, i.e. vacation lunches, dinners at home, as well as tourist sets of these dishes in special packaging suitable for consumption in the bosom of nature and in a car, buying semi-finished products of the maximum degree of readiness, etc.
Restaurant enterprises in hotels contribute to attracting the share of income of tourists from different regions to circulation. Thus, there is a transfusion of purchasing funds from one region to another, from one country to another. In addition, the satisfaction of needs outside the permanent place of residence transforms the expenditures of the population's purchasing funds, in particular, the expenditures for the purchase of goods are replaced by expenditures for services. And this contributes to the mobilization of free Money population. The restaurant industry creates conditions for achieving the public goals of tourism development. People from different countries meet and get acquainted in restaurants, a favorable environment is created here for mutual understanding, useful, business contacts, development of social and cultural life. The restaurant industry receives a significant share of income from both domestic and international tourism, activates foreign exchange earnings, creates conditions for the "export" of services and their entry into the international market. In addition, the “export” of services is carried out on a sufficient favorable conditions that it does not involve transportation costs.
A significant part of the material and technical base of the tourism industry is concentrated in the restaurant industry. The degree of comprehensive service and satisfaction of the needs of tourists in different tourist areas of the country significantly depends on the quality of construction, the level of equipment and equipment, the variety of its types.
.1.2 General characteristics of restaurants
A restaurant is a catering establishment where, along with eating, recreation services are provided to the guest (Fig. 2.1.2.1).
Rice. 2.1.2.1 Fig. 2.1.2.2
The restaurant assumes a high level of comfort, a wide range of dishes and drinks, an artistic interior, a perfect serving of food and drinks, and an appropriate organization of service and recreation. Depending on how the restaurant meets the above requirements, it is assigned the following categories: deluxe, superior, first (Fig. 2.1.2.2)
2.1.3 Features in restaurant design
The interior of restaurants is the organization of the internal space of a building (premises), which is a visually limited, artificially created environment that provides normal conditions for human life. This is a complex, multifaceted phenomenon that is capable of producing a huge aesthetic, psychophysiological impact on a person. Favorable conditions for a person in restaurants are provided by creating comfort both in the restaurant itself and in the territory adjacent to it. The general comfort of the interior space of the restaurant is an integral concept. It includes ecological, functional and aesthetic comfort of the environment of any restaurant premises.
Ecological comfort is created by a combination of temperature, humidity, air velocity and exposure to radiant heat that is optimal for the human body. For example, at rest or when performing light physical work, the temperature in winter should not exceed 18-22, and in summer 23-25 ° C; the speed of air movement in winter should be 0.15, and in summer 0.2-0.4 m / s; relative humidity-40-60%. An important component of the microclimate of any room is insolation (irradiation of the premises with sunlight and natural light).
The duration of insolation for many restaurant premises, according to sanitary norms and rules, should be at least three hours a day. In the premises of hotels, where people spend most of the day, there should always be clean and fresh air and normal noise conditions. Functional comfort determines the ease of use of any room (Fig. 2.1.3.1). It provides protection from the environment, safety and implementation of all functional processes of human life.
The separation of all human life processes in the premises is carried out by the methods of functional zoning as a common space of the restaurant with the allocation of functional blocks. Microzoning is also carried out through a rational choice of equipment and its optimal placement in any interior.
Aesthetic comfort predetermines a positive emotional mood of a person. This is ensured by the means and techniques by which the integration of all elements of the interior into a single whole for perception is achieved. The aesthetic comfort of the interior depends, first of all, on the harmony of the object-spatial environment, on the extent to which the integrity and consistency of its elements is achieved. The aesthetic organization of the environment, or the achievement of the beauty of the interior, includes many different tasks. The main ones are the composition of the space, the color scheme and surface finish, the economic (designer) form of equipment and furniture, the solution of decorative details, lighting, landscaping, etc. (Fig. 2.1.3.2)
Thus, the interior of any restaurant room should have ecological, functional and aesthetic comfort, which I paid great attention to when developing the design of the GRAAL restaurant.
Rice. 2.1.3.2
Ecological comfort in the interiors is created mainly due to the engineering support systems of restaurants: ventilation, air conditioning, centralized dust removal, heating, etc. Functional comfort is mainly provided by an optimal set of furniture and equipment. Furniture is one of the active components in the formation of interiors.
2.2 Characteristics of the premises of the restaurant "GRAAL"
Consider the most important components.
They are the following:
entrance part
Toilet rooms
Smoking room
Anteroom. Shopping room
Service room
dishwasher
Room for ironing table linen
Table linen storage room
Industrial premises
Domestic premises
.2.1 Inlet
The facade of the restaurant "GRAAL" is, first of all, advertising. Its appearance corresponds to the architectural requirements of the building and attracts the attention of visitors, it has a neat and rich appearance. A light canopy over the entrance is an element of care for the guest. It contributes to the cleanliness of the enterprise, because in rainy or snowy weather it allows visitors to dust off their umbrella and clean up their shoes. A necessary element of the entrance culture is good lighting, a bright and expressive advertising sign about the opening hours.
The entrance part of the restaurant is equipped with sanitary and hygienic equipment: a brush-rack for feet, a threshold-scraper for shoes, a bin for cigarette butts and garbage. The doors are designed so that they open to the street, this is a necessary condition for fire safety. The pavement is lined with a material that washes well and keeps a tidy look throughout the day.
.2.2 Restrooms
The planning of these premises in the restaurant provides for a toilet room, entrance vestibules, toilet rooms in which a wash basin is located, that is, each of the rooms is fully equipped for a personal toilet. Tambours are designed as a barrier for functional rooms when leaving them. The toilet room is used to serve visitors with hygiene products, storage of cleaning equipment. In the restrooms, the exemplary sanitary condition of the toilets is constantly maintained, it serves guests with soap, towels, napkins, disinfects and deodorizes the room. The walls of this room are tiled to the ceiling, the floor is made of light materials (tiles, marble).
2.2.3 Smoking areas
In the restaurant "GRAAL" all zones are provided with intensive ventilation, waiters put ashtrays on the tables.
And also, there is room number 1 which is reserved for guests who do not smoke.
.2.4 Bar counter
The bar is one of the main accents of the GRAAL restaurant, so I paid special attention to it. It is she who is the starting point for understanding the entire interior of the restaurant. The market offers a large selection of bar counters from various materials - plastic, wood, stone and many others. But I decided to design it myself for the restaurant, guided by all the rules regarding their development.
The bar counter occupies one of the central places in the establishment, so its design must be approached seriously and thoughtfully. So, despite the fact that when designing it, it is necessary to take into account the nuances of the room and the color scheme of a particular interior. When planning the bar counter, I paid special attention to the front itself, to the fact that it should be thoughtfully ergonomic, because this is a bartender's workplace and a place where the visitor should be comfortable, where the functionality and convenience of the bar counter play an equally important role in the design , as well as its compliance with the style of the room.
For the production of the bar counter of the GRAAL restaurant, the following materials were used: chipboard, MDF, natural ebony, decorative plastic, glass, mirrors, acrylic. The counter organizes the space of the bar, allows you to express its individuality and reflect the concept of the institution.
The height of the bar counter in the restaurant is 110 cm. It is a separate structure, emphasized by the lighting, created to attract the eye, and forms a harmonious ensemble with the ceilings, walls and other furniture of the restaurant. The rack consists of three main elements: a bar module, a wall module and a visor with illumination. The bar module, in turn, is divided into a work and guest countertop, a facade part, as well as work drawers and compartments for built-in appliances. The wall module consists of two compartments: drinks are displayed in the upper one (this is information for visitors about the assortment of the bar and decoration of the hall), built-in appliances are in the lower cabinets, they store dishes in them. Lighting is installed in the canopy.
2.2.5 Anteroom
This area is essential for serving guests. It is designed to gather groups of guests of various sizes, here the head waiter meets visitors, talks with them and takes orders for banquets. Mostly this is a transitional, trading floor, premises. But, in the absence of such a room, I decided to organize an entrance hall at the expense of part of the trading floor. I placed the entrance hall at the entrance to the restaurant, equipped it with a soft sofa and floor lamps. The minutes of waiting do not seem long, because light, pleasant music sounds. To reduce noise, the floor was covered with a soft covering.
.2.6 Trading floors
The trading halls of the restaurant are divided by purpose into general-purpose halls and banquet halls. The interior of the general purpose hall is made in the Eclectic style, with the same menu and service. These halls are designed for a wide contingent of visitors.
A special hall (banquet) is intended for receiving a small number of guests on a specific occasion. Banquet halls in the restaurant "GRAAL": two No. 1, 4, made in the same style, with the same menu, ways of serving food and drinks. And also cabins were designed for 6-8 guests who, for example, want to retire.
When creating a restaurant interior design project, it was created: the artistic value of the interior, comfortable furniture, favorable seating layout, effective ventilation, pleasant lighting of the trading floor, high-quality table setting, high-quality promotional products, proper serving of food and drinks. The interior of the restaurant is laid with valuable materials (precious tree species, highly artistic finishing elements: carving, forging, etc.). It has a stylistic unity. For lighting, various lighting lamps were used, which provide for the possibility of adjusting the light intensity. Directional lighting lamps, colored lamps and ceiling lamps, wall sconces were used to create lighting effects.
.2.7 Service room
The service room is one of the most important auxiliary services of the trading floor of the restaurant "GRAAL". It ensures the constant availability of the necessary assortment of dishes, controls losses, issues and receives all serving items, organizes accounting and write-offs, issues an exchange fund to the dishwasher department.
Proper organization of storage of dishes is of great importance for extending the period of use and reducing losses from the battle. All glassware is expediently stored in plastic containers measuring 400x600x180 mm. They are also handy for storing all chinaware other than plates and plates. The possibility of stacking containers allows, with a small area of the service, to have all the necessary range of dishes and accessories in operation.
The organization of the issuance and receipt of dishes is an important element of the work of the service. Before starting work, the waiters submit a written application for the necessary utensils and serving items. The application indicates the name and number of items, the date of receipt, the name of the waiter and a personal signature. After the delivery, the counter of dishes puts down in the column "delivered" the number of items handed over. In the column "shortage" indicates the number of missing items. The reasons for the shortage are clarified immediately and measures are taken to compensate for it. In the presence of broken dishes, an act of the established form is drawn up, according to which it is written off daily.
.2.8 Washing compartment for tableware
The process of washing tableware in the restaurant "GRAAL" is carried out manually. Therefore, 7 washing baths were installed in the washing department: two - for washing glassware, two - for washing accessories, three - for washing plates and special dishes.
The dishwasher is equipped with the following equipment:
washing baths - 7 pcs.;
table-counter for used dishes;
table-counter for issuing clean dishes;
a table with a bin for collecting food waste and garbage;
industrial tables for the work of dishwashers;
wall dryers for plates;
electric dryers for drying towels;
cabinet for storing detergents and disinfectants, cleaning equipment; first aid kit.
Organization of the work of the dishwasher department: Before starting work, one of the dishwashers receives an exchange fund of dishes made of porcelain, glass, metal, as well as accessories in the service room upon request.
During the working day, used dishes and cutlery are immediately exchanged by the waiter in the dishwasher department for clean ones. Such an order of work completely eliminates the waste of time for waiters to exchange dishes, promotes rhythmic work, speeds up customer service, and reduces the loss of dishes.
2.2.9 Room for storing and ironing table linen
The restaurant "GRAAL" provides a high culture of service. Necessary condition sanitation and hygiene, in the restaurant, is the separate storage of clean and used linen. To do this, in the room for storing table linen, various compartments are provided. Used linen is stored in linen bags in special boxes on racks. These bags are laced for transport to the laundry.
Clean linen is stored on racks in another room by size and name. For convenience, tablecloths are folded in piles of 10 pieces, napkins of 50 pieces. Ironing is carried out in a separate compartment for clean linen using electric ironers or manually. Tablecloths, ready for distribution to the hall, are better stored on hanging brackets, napkins and towels - on racks.
The waiter receives linen upon written request. The table linen storage room is open throughout the day and provides for the reception of used linen and the issuance of clean linen as needed.
.2.10 Production premises
Production facilities include workshops: cold appetizers, hot workshop, meat and fish semi-finished products, vegetable, confectionery, sweet dishes. If it is impossible to organize workshops, they will equip the corresponding departments, which was designed by me in this restaurant project. The issuance of ready meals here takes place through the department of cold appetizers and hot ones. Proper organization of the work of these departments determines the speed of serving dishes and their high quality. One of the main indicators of food quality is the appropriate serving temperature. To do this, heating for plates and plates is installed at the dispensing point, and tables with cooling counters are installed in the cold appetizers section. Spacious and convenient distribution points greatly facilitate the work of the cook and speed up the process of receiving dishes.
2.2.11 Service rooms
Of the household premises, a wardrobe for cooks, waiters, a rest room, a shower room and a toilet room were designed. For service personnel, individual lockers are installed, where uniforms are stored outside of working hours. Sewing and repair of clothes is carried out at the expense of the enterprise. The dining room has a table for the staff to eat.
.3 Design style Eclectic (escletic)
Eclecticism, also eclecticism (Greek εκλεκτός, “chosen, selective”, from Greek εκλέγω, “choose, select, elect”) is a mixture, combination of heterogeneous styles, ideas, views, etc., based on their artificial combination. The term was introduced into use in the 2nd century by the founder of the philosophical school of eclecticism, Potamon. I decided to design a restaurant in this style because it is possible to use mixed styles or a combination of objects from different origins, styles and times. Eclecticism becomes a style in the interior if it is designed according to the principle of combining no more than two or three stylistic types, united by color, texture, architectural solution (Fig. 2.3.1).
Rice. 2.3.2
This direction of style, or rather, the absence as such, usually flourishes at a time when one style has already “worked out” itself, and the other has not yet appeared (Fig. 2.3.2). It can be said that the present, the end of the 20th - the beginning of the 21st century, is the time of Eclecticism.
Everything that you like or fits functionally is fashionable. This style is characterized by rounded corners, strict vertical lines and receding shapes. It is distinguished from all furniture styles by the use of decorative elements in the form of zigzags, circles, triangles, suns, etc. The Eclectic interior style is popular precisely for its atypicality, rejection of standard solutions and stereotypical approaches (Fig. 2.3.4).
All the best that was accumulated in past centuries by fashionable styles was reflected in Eclecticism, which was able to organically absorb a variety of decors (Fig. 2.3.5).
A distinctive feature of the style is comfort and beauty in any element of the interior. Eclecticism, however, offers its own characteristics - comfortable furniture, soft surfaces, an abundance of textile fragments in processing.
In modifications, Eclecticism requires submission to a certain color, its various shades, although the decor elements themselves can correspond to different stylistic directions (Fig. 2.3.6). In addition to color, accessories should combine texture and structure (Fig. 2.3.8, Fig. 2.3.9).
Rice. 2.3.3 Fig. 2.3.4
Rice. 2.3.5 Fig. 2.3.6
Rice. 2.3.7 Fig. 2.3.8 Fig. 2.3.9
The pretentiousness of furniture forms, intricately curved and screw elements, should demonstrate dynamism (Fig. 2.3.7). A lot of spirals and curls create the impression of movement in time - such a style of Eclecticism.
.4 Arrangement of furniture in the interior
Modern furniture according to the nature of the constructive structure is divided into stationary, combined multifunctional (when one item performs two or more functions) and one that is transformed (including sectional). (Fig. 2.4.1) Requirements for furniture are set according to comfort and their purpose. Comfort is determined by the quality and quantity of furniture products, and the functional purpose is determined by the range of furniture. When placing furniture, the norms of gaps and passages between pieces of furniture must be taken into account. (Figure 2.4.2)
Rice. 2.4.1Fig. 2.4.2
The arrangement of furniture in the trading floor depends on the configuration of the room, the placement of doors, windows, columns, stage and dance floor.
Tables are arranged in straight lines, in a checkerboard pattern, in groups-zones, which are separated by main and additional aisles. The width of the main aisles varies between 1.5-2 m in restaurants, and 1.0-1.2 m in cafes and bars.
Additional aisles are needed to distribute guest flows. In restaurants, their width should be at least 1.2 m, in cafes and bars 0.8-0.9 m.
The width is determined by the backs of the chairs, standing at a distance of 0.5 m from the table. At walls and columns, it is better to place square tables diagonally, this creates additional amenities when servicing. Rectangular tables are often placed near the walls, round ones - in the middle of the hall. It is not recommended to place tables in line with the front door. Rectangular tables should be at a distance of 10-20 cm from the walls. Armchairs and chairs are arranged so that the seats are no more than half under the table. In cafes and bars, wall-mounted and semicircular sofas are used, next to which tables are also placed. Between groups of tables, more often near walls or columns, sideboards for waiters are placed at the rate of one sideboard for one or two waiters. Utility (side) tables are placed near part of the tables or, if they are mobile, at sideboards. For convenience in work and to maintain the appropriate temperature of the drinks that are served, sideboards-refrigerators, cabinets-refrigerators, showcases-sideboards with cooling are installed. Every day, the head waiter distributes service areas between waiters and thus creates equal working conditions for all members of the team.
.5 The meaning of color in creating interior design
Of particular importance for the interior design of catering establishments is the solution to the problem of color and lighting. Color and light must be subject to the customer service process. Being in the hall of the restaurant, customers will experience the influence of color. It has been scientifically proven that color greatly affects the emotional state of a person, his mood, well-being and performance. Obviously, the impact can be positive or negative. The color scheme should be carefully thought out in order to create an atmosphere of coziness, comfort, safety and tranquility in the service rooms. And how to define what is harmony, beauty in design, what is the idea of a beautiful thing, a beautiful product? Regarding design, the concept of “beautiful” is very complex and relative.
In design, the most important thing is the utility of a thing, the benefit of it to a person. An excessive passion for color to attract attention often leads to pettiness or absurd consequences. In the design practice of design, color, as one of the most important components of the subject-spatial environment, is organized in accordance with specific conditions and taking into account psychophysiology, psychology and aesthetics. The emotional impact of color varies significantly depending on the shape, size and texture of the surface, the purpose of objects.
Our emotional attitude to objects of technology is significantly related precisely to how their color composition is solved, to what extent it corresponds to the features of function and form. Color in modern technology is not only an active means of composition, but also a significant quality factor. The color should not be “thought out” later, the color should be chosen consciously in order to use it as a development of the idea of the composition. Already at the first sketch stages, it is necessary to build a composition with color and tone. Color is closely related to proportions, scale, it helps to reveal static or dynamic.
The tasks solved with the help of color can be divided into three groups:
Color as a factor of psychophysiological comfort (a set of amenities that a person receives when using things): optimal lighting, coloring the room in optimal colors, avoiding adverse working conditions or climate;
Color as a factor of emotional and aesthetic impact;
Color in the visual information system. If you touch on the design of things in general, you can trace a number of certain patterns of perception, for example: glossy curvilinear surfaces look darker due to strong contrasts of highlights and shadows, on matte surfaces the contrast strength decreases. Thus, the creation of a harmonious object environment in terms of color is possible only with the visualization of the entire complex of problems. Color harmony cannot be the result of a combination of isolated functional, ergonomic and colorimetric characteristics.
6 Psychological and aesthetic aspects of the impact of color on the creation of an artistic image in environmental design
The influence of lighting, color and texture in the room is much stronger than outside: the oversaturation of color, as well as color starvation, is especially felt in the interior. Color in rooms can help or hinder functional processes. His choice is determined by many reasons, and the psycho-physiological impact and emotional perception in the interior are not at all the same as in the external environment. In each specific case, it is necessary to take into account sanitary and hygienic standards, the general compositional idea, the structure, shape and size of the internal space, climate features, and the degree of illumination.
In creative hands, color becomes a tool that can completely change the mood of a room, create an artistic image and hide imperfections. In particular, it has been found that blue and green colors evoke the impression of infinity. Blue color relieves anxiety, eliminates insomnia, dispels obsessive thoughts. Green dilates capillaries and soothes. Blue color reduces pulse rate and muscle tension.
Cold shades (this fact has been proven in special studies) cause a reduction in the rhythm of cardiac activity and a decrease in body temperature, therefore, they have a beneficial effect on people in hot weather and in stuffy rooms.
Warm shades of red and yellow have a therapeutic effect, in particular, they have a good effect on appetite. Orange color is the most physiologically favorable, it tones and causes joy. Red speeds up the heartbeat and raises blood pressure, excites and stimulates the brain. Very dark tones have an adverse effect on a person. large quantities. Sadness and negative emotions paralyze voluntary movements and contribute to a feeling of tiredness and fatigue. When deciding what color scheme the interior will be designed in, it is important to take into account the size and illumination of the room. For a large restaurant hall, you can use saturated colors, and in a small banquet hall, this option is not practical. The lack of space can be compensated (that is, illusoryly expanded) using cold shades, and a large room can be given comfort and a sense of security by operating with warm shades of color. It is also important to note the use of compositional principles.
So, a color scheme based on contrasts is a little confusing and increases vitality. The composition, built on subtle nuances, helps to maintain an atmosphere of calm, relaxation and leads to pleasant reflections. Restaurant interior design is a separate story. How are they different from others? And almost everyone, because behind a beautiful interior, a customer service system should be thought out. Lots of different little amenities for both customers and staff. Such as places for dishes, equipment placement, its connection, ventilation and much more. In the interior design of the restaurant, I used the Eclectic style.
style design interior restaurant
2.7 Overview of modern lighting fixtures for public buildings and their classification
In the last decade, there has been a trend towards maximum humanization of the living environment of modern man. At work, on the street, in transport, at home, on vacation and in other places of stay - artificial lighting accompanies us everywhere, it is an integral component of the human living environment, because we receive about 80% of information through the organs of vision. The real confirmation of this is a large number of various lighting installations that surround us. The main components of any lighting system are the light source and the lighting fixture. They and their parameters as a whole determine the efficiency of the lighting installation. The most important factor that, along with the color scheme of the interior, determines comfortable service conditions at catering establishments, is the correct organization of lighting. Natural lighting can affect the mood of people. The same thing happens with artificial light. Due to poor lighting, a state of depression can occur.
Some designers claim that you can create interesting lighting and do nothing else. They exaggerate a little, but such a statement is not without meaning. Artificial light sources today are so diverse, their design and technical capabilities are so perfect that it is possible to satisfy the tastes and needs of any client. When choosing a source of artificial light, one should proceed from how it harmonizes in style and color with the interior. We should also not forget about its functionality, that is, it gives enough light, a pleasant light for the eyes. I successfully selected and reasonably located light sources that created an atmosphere of comfort and make the guests' stay in the GRAAL restaurant comfortable (see Appendix B).
The nature of light is such that, when used correctly, it illuminates, fills, structures the space, accentuates compositional centers, draws attention to successful interior elements and individual details, and masks layout flaws. Experts believe that in order for the room to be cozy and comfortable, it must have at least three sources of artificial light. Moreover, it is desirable to use all types of lighting (background lighting - general, working, accentuating - decorative). The overall composition of the light will be successful if the lamps are located at different levels, have different light intensities, the lighting can be varied depending on the situation. For example, in a restaurant, cafe, the lighting should be especially bright during breakfast so that customers can read newspapers and magazines. In the evening, lighting should help create an atmosphere of festivity, solemnity or comfort. It is also advisable to use lighting, which is characterized by a combination of areas with sufficiently bright lighting and darkened ones. Bright lighting can highlight the most interesting elements of the interior. With the help of light, you can transform the interior of the restaurant hall. For example, by highlighting it in various ways, you can "push" the walls, crush the plane of the wall with a beam of light, give it dynamics and visually enlarge the room. Also, in order to increase the space, you can create the effect of a “high” ceiling, as if increasing the height of the room. To do this, light sources are evenly placed in a row behind the cornice along the wall. When they turn on, the ceiling seems to come off the walls and seem higher.
Particular attention should be paid to the organization of outdoor lighting, which helps to attract visitors. Outdoor lighting of the building itself, signs and approaches to it should be in harmony with the environment and at the same time attract attention. If the enterprise is located on a city highway, then the lighting should be dynamic and bright.
If a restaurant or cafe is located in quiet corners of the city, away from traffic noise, then calm lighting will prevail, in harmony with the cozy interior. Light plays an important role in our life. However, light alone is not enough to create comfort. An important role is played by where and what kind of light falls, how it pours. Conventional, traditional lighting is widely known - it is a chandelier, floor lamps or sconces fixed in the center of the ceiling of the room, which give a static direction of light. Today offers to deviate from this rule and the main trends are the diversity and mobility of light sources. Despite the fact that the chandelier, as before, is a source of general lighting, especially if the interior is designed in a classic style, the central placement of the chandelier is no longer a priority. Increasingly, the chandelier is mounted exactly in the place where it is most needed, for example, above the seating area or the kitchen table. An interesting lighting option is the use of spherical, spherical lamps mounted on the ceiling. Most often, these lamps are opaque. This makes it possible to scatter light, preventing glare and illuminating the entire room. Using this option will create lighting that is not annoying to the eye, fill the room with soft shadows, and the light will be evenly distributed throughout the space of the room, reflecting from the surfaces of the room.
To complement the light interior of the room will allow the use of local or decorative lighting. In this case, an option is possible, for example, in an office or bedroom, when general lighting is by and large not needed, and here local lighting will play a positive role. The use of sconces, spotlights, floor lamps will highlight a specific interior object. All attention will be focused on him.
At the same time, if there is a desire to use floor lamps, then you should stop your attention on those models where you can adjust the position of the light source. Moreover, floor lamps are constantly in fashion, only models change, and their use will enrich the interior of the room. When choosing a lamp, you should pay attention to its design, make sure that it fits into the created interior. After all, the bright, colorful design of a children's lamp is unlikely to look good in a work office. That is, when choosing a lamp, one should not forget about the functional purpose of the room. However, the choice is ultimately up to you, and, of course, everyone can choose a lamp to their liking and mood - from artsy classics to ascetic high-tech. Light is the highest power of the universe, which gives life to all life on Earth! Light that conquers darkness is the initial prototype of our world. Light brings happiness and joy - it is he who brightens up our everyday life. Therefore, in our time, there are many lighting fixtures, I used in the interior of the restaurant:
Ceiling chandeliers are suspended from the ceiling and usually consist of several candlesticks or lamps, usually with decorative fixtures and various elements to diffuse the light. Also, chandeliers differ in the way they are switched: they can turn on both all the lamps at once, and in various combinations. Many modern chandeliers are equipped with a remote control that allows you to switch the lamp operation modes, including smooth mode. An electric chandelier can be equipped with a built-in or external dimmer, and you can also find switches with built-in lighting. Chandeliers Crystal chandeliers are pendant, wall or ceiling lamps in the decor of which elements made of crystal or crystal glass are used.
Incandescent or halogen bulbs are used as light sources. Nowadays, in the manufacture of crystal chandeliers, crystal glass is used (a type of glass with an admixture of lead oxide, which increases the level of light refraction and dispersion of light, as a result, the “play of light” is painted), real crystal is almost never used because of its high cost. Sconce (fr. bras - hand) - an artistically executed lamp attached to the wall. Sconces have become widespread since the 17th century and are part of the decorative decoration of the room, and are also used to illuminate and illuminate houses from the outside.
Purpose:
Highlighting with light some piece of furniture hanging on the wall, such as a mirror, a picture.
Creating a romantic atmosphere. When you turn on the chandelier, the lighting becomes bright and solemn. But if you want to create an intimate or romantic atmosphere, then a sconce will be a must.
Dividing the premises into sections. With the help of sconces and mirrors, you can highlight some areas of one room with light, thus dividing it into several sections.
Decorative decoration.
Spotlights. They emphasize the configuration of the space, make the space weightless and transparent, and also create the most comfortable and uniform lighting.
2.8 Modern finishing materials for the interiors of public buildings
.8.1 Finishing materials for ceilings
The ceiling is a very important element of the interior. Its high-quality finish gives the living space additional comfort and elegance, and the high reflectivity of the ceiling (not necessarily white) allows you to significantly save on electricity spent on lighting the room. Not to mention the fact that modern design options allow you to cope with a whole range of problems that were previously classified as unsolvable. The type of ceiling, its geometric outlines, the color of the surface, the material from which it is made, significantly affect a person's health, his psycho-emotional state. Ceiling - the lower surface of the ceiling. A variety of materials are used in its decoration. In the GRAAL restaurant, I used the following materials for ceiling decoration: wood, metal, natural stone and mirrors, mineral and polymer plates, paint, fabric, wallpaper. Types of the ceiling of the restaurant "GRAAL": painted, glued, stretch, hemmed, suspended and combined, mirror.
Slatted ceilings
Rice. 2.8.1.1 Fig. 2.8.1.2
They, as a rule, are mounted in rooms of a small area with high humidity or a rather aggressive environment - in plumbing units and kitchens. They are light, durable, environmentally friendly, not afraid of moisture, fireproof. They are also distinguished by frost resistance, so they can also be used in rooms that do not have heating in the cold season. The main element of such a ceiling is a thin steel or aluminum plate 0.5 mm thick, covered with several layers of stoving varnish.
As a rule, they have a width of 10 or 15 cm and a length of 4 m. Slatted ceilings have a very wide range of exterior colors. In addition to traditional colors, they can imitate silver-plated, gold-plated or chrome-plated surfaces, be matte or mirrored, with or without perforation. Ceilings with perforated facing elements are recommended to be used to improve the acoustic qualities - they dampen reverberation, and with a decorative pattern - to improve the architectural and aesthetic qualities of the premises. An additional variety in the appearance of the ceiling can be made by the so-called layout - thin specially profiled decorative strips inserted between the main panels and various lamps (Fig. 2.8.1.1, Fig. 2.8.1.2).
Installation of rack ceilings is simple. Together with decorative plates, a supporting profile is supplied - a comb, which is attached to the main ceiling. The decorative panels themselves are simply "snapped" to the comb - they are inserted into the corresponding clips-clamps. If necessary, they can also be easily dismantled. Slatted ceilings can also be mounted on a suspended system. In this case, special hooks are attached to the ceiling, from which suspensions of adjustable length descend down. Carrier profiles are attached to the suspension and panels are already snapped to them.
Mirror ceilings and other options
Rice. 2.8.1.3 Fig. 2.8.1.3
Among them, mirrored ceilings have recently become more widespread. As with cassette suspended ceilings, their decorative elements are canvases 60x60 cm in size and are mounted on metal raster reinforcement. The estimated price of such ceilings is 900-1500 rubles per square meter. Choice of mirrored panels and multicolored layouts on Russian market extremely wide. Another option is a suspended ceiling made of plasterboard sheets on a galvanized steel frame. Such ceilings are used if it is necessary to provide sufficient heat or sound insulation. Unlike all other options for suspended structures, a plasterboard ceiling after installation requires finishing. True, there are special versions of such a ceiling, when a layer of acoustic felt is applied to the gypsum boards from the inside, and a decorative coating from the front. (Fig. 2.8.1.3, Fig. 2.8.1.4). A common design disadvantage of such ceilings is that they are designed for a large room height. The suspended structure "lowers" the ceiling of your apartment by at least 15-20 cm, and this is a lot. If you want the suspended ceiling to defend from the main one at a shorter distance, you will have to come up with your own suspension design. Stretch ceilings A separate design option for horizontal surfaces above your head is stretch ceilings. They are made from sheets of heavy-duty vinyl polymers of a special composition with a thickness of 0.17-0.22 mm directly at manufacturing enterprises according to measurements previously made in each specific room.
According to the developed sketch, a fabric sewn from individual strips of PVC film is cut out exactly to the size of the room, taking into account all its features, after which the perimeter pattern is processed with a special flexible plate (harpon), which is subsequently used when it is tensioned. The finished panel is treated with special compounds, folded using interlayer spacers, packed in several layers of heat-insulating film and delivered to the customer.
Installation of stretch ceilings is carried out only by distributors certified for this type of work by the ceiling manufacturer, since this type of work requires not only special equipment and materials, but also professional skills.
Rice. 2.8.1.5Fig. 2.8.1.6
The advantages of stretch ceilings include the high quality of the resulting surface, their moisture resistance, fire safety, high strength (withstand loads up to 100 kg per m2), ease of use (no need for special care), as well as quick installation and long service life (about 15-20 years) with a 10-year warranty provided by manufacturers on the ceiling structure. To this we must add the widest color range, mirror, matte, metallized and translucent options, the ability to create complex three-dimensional structures, which makes stretch ceilings extremely interesting for sophisticated design solutions.
Well, the range of application of stretch ceilings is practically unlimited: from apartments and offices to hotels, swimming pools and concert halls. The disadvantages of stretch ceilings are usually called the fact that they must be carefully protected from contact with sharp objects, as well as a rather high price. It is higher than for all other ceiling design options, and grows with a decrease in the ceiling area (Fig. 2.8.1.5, Fig. 2.8.1.6). The procedure for installing a stretch ceiling is quite complicated and depends on the characteristics of the room and the fixtures used. Therefore, we will not go into details and only outline the main stages of the simplest version. First of all, a special profile (baguette) made of hard plastic or duralumin is fixed on the walls along the perimeter of the room strictly horizontally and at the same level, for which the harpon of the ceiling is subsequently hooked, and the corners of the room are measured with an accuracy of one degree. The baguette must be securely fastened, since the tension force of the ceiling to separate it from the wall will be approximately 60 kg per linear meter. After that, the ceiling sheet is carefully unfolded, while the temperature in the room should be 40-50 ° C, for which it is specially heated with a heat gun. The deployment procedure is extremely responsible, because at this moment the panel can be easily damaged, and it must be deployed so that all its corners coincide with the corners of the room. Now it's time to install the canvas in a baguette. The pre-polymer fabric is also heated, which makes it extensible. To begin with, the canvas is hooked with a harpon to the baguette in all corners, after which it is fixed around the entire perimeter, achieving its snug fit to the baguette. After the ceiling is stretched, they proceed to the installation of fixtures, each of which has its own characteristics.
Suspended ceiling. And the last option for the design of ceilings, which must be said, is a half-pendant ceiling. It is made of drywall, decorative panels and other sheet materials. They are attached to a wooden or metal frame pre-mounted on the base ceiling. Most materials used for ceilings can be bent, resulting in curved surfaces.
When installing such a ceiling, as well as when installing suspended models, there are no “wet” manual processes. These ceilings are mainly used in rooms with small (1-2 cm) floor irregularities and where there are no communications wiring in the ceiling bosom.
Rice. 2.8.1.7Fig. 2.8.1.8
It should be noted that recessed lights cannot be installed in such ceilings. Unlike all of the above suspended ceilings, this ceiling requires further decorative finishing. A feature of suspended ceilings made of gypsum fiber boards is also their considerable weight: the weight of 1 m 2 of the ceiling ranges from 16 to 19 kg, depending on the method of its attachment to the main ceiling. (Fig. 2.8.1.7, Fig. 2.8.1.8) Well, if you know how to work with wood and you have time, miracle suspended ceiling, including a rather complex profile, can be made from thin plywood at no special cost.
By bending the plywood as you wish, carefully sanding its surface and puttying all the joints and irregularities, painting it in the color you need and installing original fixtures, you can make the ceiling no worse than a stretch one.
Contemporary ceiling paints
Rice. 2.8.1.9Fig. 2.8.1.10
The most common and convenient is to cover the ceiling with water-based paints. Currently, there are a huge number of this type of paints on the market, with different characteristics. The most commonly used in home renovations are acrylic, latex, silicate, and silicone paints.
Let's consider them in more detail.
Acrylic latex paints. The most popular among water-borne paints. According to experts, to obtain a high-quality coating, it is enough to apply only two layers of acrylic latex paint to the surface. At the same time, the coating is sufficiently elastic and is able to cover cracks in the base with a width of up to 1 mm. If it is necessary to create a high-quality, (Fig. 2.8.1.9, Fig. 2.8.1.10) coating resistant to pollution, then the use of acrylic paint is most appropriate. But if the coating has high requirements for vapor permeability (for example, painting buildings with poor waterproofing of foundations), experts recommend using silicate or silicone paints.
silicate paints. They are usually used for painting mineral surfaces, such as mineral plasters, or surfaces previously painted with lime, cement or silicate paint. When using silicate paint, a silicate primer must first be applied to the surface to be painted. Compared to acrylic paints, silicate paints are less flexible and do not cover small cracks in the substrate. Due to the high vapor permeability, silicate paints are often used to paint old buildings, the walls of which are poorly protected from rising groundwater. Silicate paints are suitable for painting walls exposed to moisture from inside the building. Silicate paints have an important property - they do not support the development of microorganisms and therefore do not require the use of antiseptic additives before painting the surface.
Silicone paints. According to experts, they combine the best properties of acrylic and silicate paints. First of all, it concerns vapor permeability, which is about the same for silicone paints as for silicate paints. However, unlike silicate paints, they form a waterproof film that does not cause surface stress on the substrate, which is especially important when painting plastered surfaces. Silicone resins do not soften with increasing temperature. The surface painted with silicone paints is practically not contaminated. Silicone paints are suitable for almost all types of mineral surfaces. They are also highly compatible with both mineral and acrylic latex paints. It is believed that even old silicate coatings can be repainted with silicone paints. Another advantage of silicone paints is elasticity. They can bridge cracks in the base up to 2 mm wide. Silicone coatings do not require the use of antiseptic additives. Working with silicone paints requires almost no precautions, since these paints are not aggressive. Since silicone resins mix well with acrylic copolymers, they are often added to acrylic latex paints to improve the properties of the latter. Perhaps the only drawback of these paints is their high cost.
.8.2 Finishing materials for walls
In the GRAAL restaurant, I used the following materials for wall decoration: Ceramic tiles, decorative plaster, paints, mirror, photo wallpaper (in trading floor No. 1), wall decoration with fabric (in trading floor No. 3). For more details, see Appendix D. Wall decoration with fabric Walls finished with fabric look very solemn and can change the interior of the room beyond recognition (Fig. 2.8.2.1, Fig. 2.8.2.2). The fabric stretched over the walls creates the illusion that it does not adjoin the wall like, for example, wallpaper, but as if exists separately from it. Therefore, the sun's rays, randomly distributed around the room, will not create any glare or halos. Heavy fabrics, while maintaining inconspicuous folds, will create the illusion of drapery, mysteriously hiding something in the depths of the room and at the same time visually increasing it.
A special effect can be created by woven panels, which depict not abstract drawings, but complete plots - landscapes and still lifes. And the stucco on the walls, reminiscent of columns, will help to finally give the room the look of a palace. Wall decoration with fabric is not only beautiful, but also more practical than wallpaper, since the fabric does not get dirty and does not tear from accidental contact with a sharp object.
Moreover, some types of fabrics are able to withstand even the claws of pets. In addition, the fabric is much better than the wallpaper hides defects on the walls, such as cracks. If wallpaper rolls need to be carefully matched to each other so that their color is the same on the entire surface of the wall, then this problem does not arise when working with fabric,
Rice. 2.8.2.1 Fig. 2.8.2.2
Since for wall decoration, as a rule, one canvas is used. Any dirt stain that appears can be easily washed with washing powder and warm water. Fabric is an eco-friendly material, it allows the walls to “breathe”, creating a favorable atmosphere in the room. And an intermediate porous layer of foam rubber or synthetic winterizer will improve sound absorption. The fabric rarely peels off the walls, as only one seam is needed to attach it. Modern technologies for dyeing fabrics will allow them to serve you for a long time, remaining as bright and with a clear pattern. A special impregnation with a special water-repellent composition, for example, Cleangard, will protect them from burning out, from swelling at a high level of humidity in the room, and also reduce the mass of dust deposited in the room.
Installation firms claim that draping walls with fabric is much less labor-intensive compared to wallpapering. In addition, the fabric can be easily restored with the help of a material of the same color. However, there are also disadvantages in using a fabric coating: for example, its cost is much higher than the wallpaper of the best quality. (Fig. 2.8.2.3, Fig. 2.8.2.4) Although the cost of the work of a finishing specialist will cost you much less. Some difficulties may arise when choosing glue and when installing switches and sockets.
Rice. 2.8.2.3 Fig. 2.8.2.4
Nevertheless, fabric coatings are becoming more common and popular, and more and more new types of them appear on the market for finishing materials. The main manufacturers of fabric coverings are the French company "Mermet", the Belgian "Bekaert texstiles", the Italian "Arteco", "Argalion", "Gross feirenze", "Frantelli sangiorgio", "Colony" and some others.
Wall painting with your own hands. How to make the interior beautiful and cozy without resorting to the help of professionals. We share professional secrets on how to make a wall painting with your own hands.
1. Interior design project for a small apartment.
2. Design project of the interior of a hotel room.
3. Design project of the interior of the store.
4. Design project of the interior of the office space.
5. Cafe interior design project.
Approximate themes of final qualification works (environment design)
1. Design project of the system of exposition modules.
2. Design project of a set of park furniture with lighting fittings.
3. Design project of the courtyard space.
4. Design project of the city square.
5. Design project of a public transport stop.
6. Design project for a children's playground.
7. Development of the object-spatial environment of the apartment;
8. Development of environmental design of the store (sports goods; furniture center; flower shop; perfumery; children's shoes, etc.);
9. Design project of the interior of a public complex (shop; office of a construction company; design studio; hotel complex; spa; beauty salon; cafe; club, etc.)
10. Draft solution for the subject-spatial content of the interior (townhouse, apartment; cottage; hotel)
11. Development of interior design and landscaping of the cottage
12. Conceptual solution of space (shop, company, design studio, shopping center, hotel complex, cafe, club, etc.)
13. Landscaping (improvement and gardening of a suburban area);
The performance of the final qualifying work, regardless of the nature and scope of the topic, is, in fact, work on a local design project. The main regulatory condition in the fulfillment of the WRC assignment is the observance of the stages of the project process in terms of content and sequence. Not only the methodological consistency of the WRC depends on the observance of these conditions, but, in many respects, the result of the design. The functional, constructive, aesthetic qualities of an object will be the more perfect, the more rationally used informational resources The more accurate and efficient the project study is, the more depth and scale the project study of the ideas put forward has been carried out.
The main stages of the project process are: pre-project research, analysis of the project's problems, development of a conceptual solution, preliminary study of a conceptual solution, development of technical documentation, preparation of a presentation of design solutions.
This study guide considers the specifics of the final qualifying work of the Master of Design. A wide range of issues related to the preparation of a master's thesis is analyzed, taking into account modern socio-professional realities. The student will find in the book relevant recommendations regarding the structure, content and methodology of the WRC. The publication is generously illustrated, which allows you to expand your understanding of the material presented.
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