CENTRE FOR CULINARY ARTS

AND
HOSPITALITY MANAGEMENT,
SURAT

DESIGN THESIS
B. Arch. V
Semester- X

GUIDED BY:
Ar. FALGUNI DESAI
Ph- 09825144644

PREPARED BY:
NIHARIKA KOTIYAL,
CODE-08

Project Description
The Centre for Culinary Arts and Hotel Management at Surat will be an institution that focuses on food as well as teaches students about hotel
management- it will provide a place where food preparation and the enjoyment of food are integrated into the campus and the life of the city.
The institution is intended to be a building for the education of as many as 200-220 students, a primary symbol of the value of the hospitality industry
and a generator of form in an evolving urban neighbourhood.
The Institution can act as a key link between food culture and the culture of the street. On one hand it can help to blur the boundaries between the
institute and the city and, on the other hand, can provide an intense learning environment.

Academic Program
The course of study will be:
4 year course in Hotel Management and Catering Technology (30 students each yr)
3 year course in Food Preparation and Culinary Art (20 students each year)
1 year diploma in Bakery and Confectionary (20 students)
Another courses engaging general learning for public (20 students)
Members of public will attend classes in order to develop a greater appreciation for food and the culinary arts.

The Site
Surat nu jaman, Kashi nu maran going by the old saying in Gujarat, the site is situated in Surat which is a foodies delight and has contributed to giving the world many
new dishes to savour from. The city already is famous for its local hawker food and small food joints that can be seen at various edges and streets.
The Veer Narmad South Gujarat University (V.N.S.G.U.) already houses a lot of various programs for education of the youth. This program can add another feather to the cap
of the variety of educational fields to choose from. Also, the university road, where the site is located has many hawkers which can again be integrated to be a part of the public
plaza hence giving more chances of interaction and use by local public.

Architectural Challenges and Opportunities

The site houses already a lot of educational institutes. The challenge here will be:
To provide a better institutional campus.
Dealing with an upcoming urban edge in this part of the city.
Since the program also houses a 3-star hotel, so dealing with a defined public and student interface.
The project will also help to develop an understanding of physical and sensory qualities that facilitate the design of learning
environments for students in the culinary and hospitality field.
Responding to site conditions in relative scales, from that of the pedestrian user to that of the building in a larger urban
context constructing a variety of public and private spaces, the sum of which will create a building that is concurrent with
the projects urban and programmatic goals.

CENTRE FOR CULINARY ARTS AND HOSPITALITY MANAGEMENT

PROJECT DESCRIPTION

DESIGN THESIS
B. Arch. V, SEM- X

NIHARIKA - KOTIYAL

SITE

SVNIT hostel

Sri Gijubhai Chaganbhai Patel,

Institute of Architecture

SITE- The site is situated next to the new architecture dept under the Veer Narmad South Gujarat University campus.
The context consists of Udhna Magdalla Rd towards south, SVNIT hostels towards north, Architecture college towards
west and open plot towards east. It is situated at a distance of 7.7 kms from the airport and 10.5 kms from the railway
station.
The site right now does not consists of any prominent
vegetation that can be restored. It just consists of unwanted
shrubs and is mostly a flat terrain.
This site gives an opportunity to treat the urban edge of
this institutional zone in the city of Surat, and provide
better campus facilities.

CENTRE FOR CULINARY ARTS AND HOSPITALITY MANAGEMENT

PROJECT DESCRIPTION

JP Dewar Institute of Information

Technology
Udhna magdalla main road

DESIGN THESIS
B. Arch. V, SEM- X

NIHARIKA - KOTIYAL

LIVE CASE STUDY:

INSTITUTE OF HOTEL MANAGEMENT, CATERING & NUTRITION

(MUMBAI)

Established in 1970, to encourage the study of the developing field of hotel management
the institute aims at imparting successful training and enabling its students to occupy
positions of vital Importance In the hotel and catering industry. A judicious mix of
practical and theoretical Instruction Is Imparted at the Institute.
SITE
Building is located near Cadell road Dadar.
Neighbourhoods are in the form of Shivaji Park Maidan, Prabhadevi Exchange etc.
The site faces two roads, Veer Savarkar Marg which is 90' ft wide and Bhikoba
Pathare marg that is 40.
The site slopes gently towards Cadell road. It measures about 85 m. x 133.65 m.
The building itself is terraced at various level which gives an effect of horizontally
and spaciousness this horizontality is balanced by the building part behind which
is 8 storey high tower.
Noise and dust due to the heavy traffic is absorbed by the landscape, moreover the
class rooms are on the interior side hence noise pollution does not reach the class
rooms, library, computer room etc.
The building is harmoniously absorbed among its surroundings.

G+8 storey
(New building)
Connecting
bridge
G+3 storey
(Old building)
Deans
Bungalow

Main
entry

INSTITUTIONAL FACILITIES
The institute enjoys the largest facilities of its kind in the country and is well
equipped and has fully furnished laboratories and classrooms.
1 Advanced Training Kitchen
2 Quality Training Kitchens.
3 Basic Training Kitchens.
6 Kitchen Laboratories
3 Bakery Laboratories
1 Food Science Laboratory
1 Front Office Laboratory
1 Housekeeping and Laundry Laboratory
1 Canning and Food Preservation Laboratory
1 Training Restaurant
1 Fast Food Snacks unit
1 Auditorium
Training Guestroom, furnished by the Taj group of hotels.
Nearly dozen classroom
Library, Computer, Audio visual facilities.
A three star hotel, Residential facilities for boys as well as girls.
Moreover, residential facilities for the staff and principal bungalow are present in
the campus itself.

CENTRE FOR CULINARY ARTS AND HOSPITALITY MANAGEMENT

C A S E S T U D Y # 1- M U M B A I

Staff quarters

Veer Savarkar Marg

Service
entry

N
SITE PLAN (NTS)

Site Area= 11,360.25 sq mt

Total footprint area= 4,500 sq mt
Total built up area= 13,580 sq mt

40%
60%

Built
Unbuilt

45%

45.50%

Institution
Commercial
9.50%

DESIGN THESIS
B. Arch. V, SEM- X

Residential

NIHARIKA - KOTIYAL

GROUND FLOOR
Ground floor comprises of the main entrance which leads to
a well furnished office. The laundry facilities, Guest, the food
testing lab are seen on this floor.
The Auditorium is located right at the entrance. Parking
facilities are at the back.
Loading and unloading good platform is seen at the back
which leads directly to the store which comprised the dry
store, cold store, veg.store.
The good is then carted as and when required to the required
floor through a goods lifts. Lecture rooms are located at the
back.
The main gate is not used due to control purpose the side
gate service is used. A guard is posted at this gate.

ADMINISTRATION
UTILITIES
CIRCULATION

RESIDENTIAL
FACILITIES
LECTURE HALLS ,
KITCHENS, STORE AND
LABS

CENTRE FOR CULINARY ARTS AND HOSPITALITY MANAGEMENT

C A S E S T U D Y # 1- M U M B A I

DESIGN THESIS
B. Arch. V, SEM- X

NIHARIKA - KOTIYAL

FIRST

FLOOR
Huge well ventilated library, the institute library is largest
technically library in the country in the field of hospitality
profession. It is well equipped with journals magazines, books,
slide, etc. Moreover, there is a separate facility for audio visuals.
In the main building we see ample use of open terrace which is
used by the Fast food joint as opens on to the terrace.
Kitchen is on the east with ventilated windows. Coffered slab is
used every where.
Wide lobbies, large terrace give a feeling of open, spacious
planning. Also, terraces add to the aesthetics of building.

UTILITIES
CIRCULATION
RESIDENTIAL
FACILITIES
LECTURE HALLS AND
LABS

CENTRE FOR CULINARY ARTS AND HOSPITALITY MANAGEMENT

C A S E S T U D Y # 1- M U M B A I

DESIGN THESIS
B. Arch. V, SEM- X

NIHARIKA - KOTIYAL

SECOND FLOOR

Hostel rooms for ladies in the left-wing, facing west and

north-west so land sea breeze is experienced.
Advanced training kitchen is on this floor.
Major Dining area with a Capacity - 300 students at a time is
seen here. The counter we see an escalator is operated which
enable the student to dine at the same time.
Every table in the kitchen receives a gas line for cooking. The
gas line is located below on the ground floor away from the
buildings.

UTILITIES
CIRCULATION
RESIDENTIAL
FACILITIES
LECTURE HALLS AND
LABS

CENTRE FOR CULINARY ARTS AND HOSPITALITY MANAGEMENT

C A S E S T U D Y # 1- M U M B A I

DESIGN THESIS
B. Arch. V, SEM- X

NIHARIKA - KOTIYAL

THIRD FLOOR

Kitchen on West. Bakery and Confectionary along with the

basic training kitchen. Ladies Hostel in the left wing.
Light inadequate in the passage and hence artificial light is
used.
4' feet wide passage too congested.
3rd, 4th and 5th floors in the second wing are occupied by a
3-star hotel which has a kitchen and Restaurant of its own
on the 3rd floor.
Along with a Conference Room, Deluxe suite, and Rooms in
the 6th, 7th and 8th floors are devoted to the Boys.
NEGATIVE ASPECTS:
The Kitchens have a low ceiling height
Deep beams running in kitchen result in pockets of hot air
formed at top giving a rise in temperature in the kitchen.
Shortage of space due to new equipments.
Inadequate aisle space for constant presence and movement
of professors.
Absence of demonstration room.

UTILITIES
CIRCULATION

RESIDENTIAL
FACILITIES
LECTURE HALLS AND
LABS

CENTRE FOR CULINARY ARTS AND HOSPITALITY MANAGEMENT

C A S E S T U D Y # 1- M U M B A I

DESIGN THESIS
B. Arch. V, SEM- X

NIHARIKA - KOTIYAL

AREA STATEMENT
SPACES

ADMIN

Principal's Office
Front office, Computer Room, Back
Office, Accounts
Reception
Entrance
Reception Class
Staff room

ACADEMIC

Lecture Halls
Computer rooms
Laboratory
Restrooms
Cafeteria
Dining Area
Auditorium

KITCHEN

Training Kitchen, Demonstration

Kitchen, Skills Kitchen
Bakery

AREA (sq mt)

60
250
30
95
55
45

Total
Circulation (40%)
TOTAL BUILT UP

535
214
749

500
100
90
240
115
195
300

Total
Circulation (40%)
TOTAL BUILT UP

1540
616
2156

1260

Total

1530

270

Circulation (40%)
TOTAL BUILT UP

615
2145

Total
Circulation (40%)
TOTAL BUILT UP

365
146
511

TOTAL BUILT UP

600

Total
Circulation (40%)
TOTAL BUILT UP

310
124
434

TOTAL BUILT UP

861

TOTAL BUILT UP

6125

STORAGE

Food storage
Cold storage
Equipment store
Larder

125
115
75
50

LIBRARY

Reading area, storage, circulation, etc

600

RESTAURANT

Dining space
Kitchen & storage

250
60

HOTEL

RESIDENTIAL
FACILITIES

30 rooms at 20.5 sq mt each incl.

bathroom
Circulation (40%)

615
246

Girls Hostel at 16 sq mt for 2 ppl with

circulation

1274

Boys accom with circulation

4011

Guest rooms with circulation

840

CENTRE FOR CULINARY ARTS AND HOSPITALITY MANAGEMENT

C A S E S T U D Y # 1- M U M B A I

DESIGN THESIS
B. Arch. V, SEM- X

NIHARIKA - KOTIYAL

LIVE CASE STUDY:

INSTITUTE OF HOTEL MANAGEMENT AND CATERING

(PUNE)

This institute started functioning in the year 1974.

The new building is located in Model-Colony area near Senapati Bapat road, Pune. This huge white structure is
a very recent development in this area hence, it cannot be missed.

The building of the institute stands towering above

the rest of the buildings in Model Colony. Entrance is
marked by a porch and two columns rising above it
and supporting a part of the roof.
Coffered slab of entrance porch helps in breaking the
monotony of the structure.
No separate parking space is provided, hence a lot of
commotion is created on the paved areas.

Site Area= 10,500 sq mt

Total footprint area= 6,585 sq mt
Total built up area= 9,522 sq mt

37%

63%

Built
Unbuilt

33.90%
49%
Institutional
Commercial
17.10%

CENTRE FOR CULINARY ARTS AND HOSPITALITY MANAGEMENT

C A S E S T U D Y # 2- P U N E

DESIGN THESIS
B. Arch. V, SEM- X

Residential

NIHARIKA - KOTIYAL

10

GROUND FLOOR
The ground floor mainly houses the workers offices like the office, maintenance department, the
staff rooms, the housekeeping department.
A small entrance to the left leads to be a lecture room and two class-rooms with adjacent rooms for
head of department. An auditorium is an additional feature of the ground floor.
The A.C. plant room and meter room are also located here.

Demonstration Kitchens where a small setup of the platform is

done and the seating around it is done so as to observe the
settings and preparations.
These also stage as kitchens for local cooking shows and gives
an opportunity to people who are interested in culinary arts to
observe the arts and crafts of the field.
Office area as well as a small
lecture room where the faculty
discusses new innovative
means for teaching the
hospitality skills.

A small conference room for the

technical n trustee meetings.

Demonstration kitchen

ADMINISTRATION
UTILITIES
CIRCULATION
RESIDENTIAL
FACILITIES
LECTURE HALLS , KITCHENS,
STORE AND LABS

CENTRE FOR CULINARY ARTS AND HOSPITALITY MANAGEMENT

C A S E S T U D Y # 2- P U N E

DESIGN THESIS
B. Arch. V, SEM- X

NIHARIKA - KOTIYAL

11

FIRST

FLOOR

Long/ dingy corridors need artificial lights throughout the day.

Not much breathing space is provided. In the name of recreational area, a small back lane basketball
like an alley is provided.
Also, no spaces are designed where the institutes art of cooking and food can be presented on a city
level, so as the interaction between the public and the culinary artists can increase.
INSTRUCTION KITCHEN where a number of students work
collectively on one platform. Different works are assigned to
each student working on the platform.

Small recreational basket ball

court.

A temporary setting is
sometimes done in the dining
area, where students can hone
their skills as culinary artists as
well as people from hospitality
management can put to use the
theoretical knowledge into
practical use.

SKILLS KITCHEN where

more experienced students
are given the job of preparing
meals and display their skills
individually. Here, one
student works on one
platform.

STUDIO BAKERY is a
studio set up, where baked
goods as well as chocolates
are prepared by students.

At some places the work platforms are not

designed keeping in mind the equipments
available, hence the spaces get cluttered.
ADMINISTRATION

UTILITIES
CIRCULATION
RESIDENTIAL
FACILITIES
LECTURE HALLS ,
KITCHENS, STORE
AND LABS

CENTRE FOR CULINARY ARTS AND HOSPITALITY MANAGEMENT

C A S E S T U D Y # 2- P U N E

DESIGN THESIS
B. Arch. V, SEM- X

The dining area for students

NIHARIKA - KOTIYAL

12

AREA STATEMENT

ADMIN

ACADEMIC

KITCHEN

SPACES
Principal's Office
Computer Room
Back office
Accounts
Reception
Entrance
Staff room
Lecture Halls
Computer rooms
Laboratory
Cafeteria
Dining Area
Auditorium
Training Kitchen,
Demonstration Kitchen, Skills
Kitchen
Bakery

AREA (sq mt)

50
50
65
30
25
95
50

Total
Circulation (40%)
TOTAL BUILT UP

365
146
511

Total
Circulation (40%)
TOTAL BUILT UP

1140
456
1596

1210

Total

1495

285

Circulation (40%)

600

TOTAL BUILT UP

2095

Total
Circulation (40%)
TOTAL BUILT UP

215
85
300

235
215
190
95
115
290

STORAGE

Food storage
Cold storage
Equipment store
Larder

100
50
40
25

LIBRARY

Reading area, storage,

circulation, etc

170

RECREATIONAL
FACILITIES

Recreational areas like

swimming pool, gym, students
common tv room, indoor
badminton courts, etc

1500

Bedrooms

80

Linen room

20

Maintenance

30

60 girls at 7.5 sq mt per person

Common room
Restrooms
60 boys at 7.5 sq mt per person
Common room
Restrooms
Staff Quarters incl 1 principal's
bungalow, 14 staff bungalows
and 12 4th class workers'
quarters

450
40
180
450
40
180

HOUSEKEEPING

RESIDENTIAL
FACILITIES

170

1500

TOTAL

TOTAL BUILT UP

130

3220

1880

CENTRE FOR CULINARY ARTS AND HOSPITALITY MANAGEMENT

C A S E S T U D Y # 2- P U N E

DESIGN THESIS
B. Arch. V, SEM- X

NIHARIKA - KOTIYAL

LITERATURE CASE STUDY:

JOHNSON & WALES CULINARY ARTS SCHOOL

(NORTH CAROLINA)

13

The project is a 156,000 sq ft project whose construction started in September 2002, and
was completed in July 2004.
The effect of the restrictive urban site was that the building would obviously have to be
vertical; yet the nature of the culinary arts program is horizontal, where there is a desire for
an easy connection and progression between event space and kitchen area to make food
service manageable. The building unfortunately makes this aspect very difficult, where most
food preparation occurs on lower floors and service is above.
In addition, the fact the building is vertically split into two wings, with the administration
section being substantially smaller, results in the absence of a central entry space. Instead,
one enters towards either end of the building with long corridors (up to 176 feet) stretching
in between.
Site Area= 12,077.5 sq mt
Total footprint area= 4,831 sq mt
Total built up area= 14,493 sq mt

40%
60%

Built
Unbuilt

CENTRE FOR CULINARY ARTS AND HOSPITALITY MANAGEMENT

C A S E S T U D Y # 3- N O R T H C A R O L I N A

DESIGN THESIS
B. Arch. V, SEM- X

NIHARIKA - KOTIYAL

14

An urban plaza accessible by

the public, makes the campus
of this institution lively and
acts as an interactive space
between the culinary artists
and general public.

The long corridors

are broken at
appropriate
distance, so as to
take in natural light
and ventilation.

CENTRE FOR CULINARY ARTS AND HOSPITALITY MANAGEMENT

C A S E S T U D Y # 3- N O R T H C A R O L I N A

DESIGN THESIS
B. Arch. V, SEM- X

NIHARIKA - KOTIYAL

15

AREA STATEMENT

ADMINISTRATION

ACADEMIC

KITCHEN

SPACES
Waiting area
Reception
Offices
Faculty workstations
Exam room
Infirmary

AREA (sq mt)

100
20
200
200
100
40

Total
Circulation
TOTAL BUILT UP

660
145
805

Auditorium
Baking Lab
Meat Lab
Pastry Tech Lab
Chocolate Lab
Pastry Lab
Dining Area

500
600
150
200
200
150
400

Total
Circulation (40%)
TOTAL BUILT UP

2200
880
3080

Production Kitchen, Demonstration kitchen

Hot, cold kitchen
Sauce prep Kitchen
Total
Circulation (40%)
TOTAL BUILT UP

400
1000
120
1520
608
2128

Dry
Cold
General Storage

100
75
800

Total
Circulation (40%)
TOTAL BUILT UP

975
390
1365

Bar
Dining area

40
450

Total
Circulation (40%)
TOTAL BUILT UP

490
196
686

Fire pump station, Mechanical room,

Telecom Room, elevators, Ducts, trash
holdings, security, etc.

6420

STORAGE

RESTAURANT

SERVICES

CENTRE FOR CULINARY ARTS AND HOSPITALITY MANAGEMENT

C A S E S T U D Y # 3- N O R T H C A R O L I N A

DESIGN THESIS
B. Arch. V, SEM- X

NIHARIKA - KOTIYAL

16

CENTRE FOR CULINARY ARTS AND HOSPITALITY MANAGEMENT

COMPARATIVE ANALYSIS

DESIGN THESIS
B. Arch. V, SEM- X

NIHARIKA - KOTIYAL

17

CENTRE FOR CULINARY ARTS AND HOSPITALITY MANAGEMENT

ZONAL ANALYSIS

DESIGN THESIS
B. Arch. V, SEM- X

NIHARIKA - KOTIYAL

NOS

AREA REQD
(SQ MT)

TOTAL AREA (SQ MT)

ADMINISTRATION

Waiting area
Reception
Principal's Office
Conference room
Public Relation office
Accounts
Purchase Dept
Display Gallery

1
1
1
1
1
1
1
1

95
30
45
50
200
140
50
150

95
30
45
50
200
140
50
150

ACADEMIC SPACES

Lecture room
Conference hall
Computer room
Common room
Cafeteria
Dining hall
Research laboratory
Rest room

10
1
1
1
1
1
2
2

50
100
40
120
100
100
100
18

500
100
40
120
100
100
200
36

KITCHEN

Training Kitchen
Demonstration Kitchen
Skills Kitchen
Bakery Studio
Pantry
Wash area

2
2
2
1
1
2

120
75
415
100
50
50

240
150
830
100
50
100

STORAGE

Food storage
Cold storage
Equipment store
Larder

1
2
3
1

95
20
30
25

95
40
90
25

LIBRARY

Library cabin
Repair and photostat
Storage
Study
Closed shelves
Open shelves

1
1
2
1
10
5

25
50
50
200
20
20

25
50
50
200
200
100

RESTAURANT

Dining space for 100 ppl

Kitchen
Storage & other

1
1
1

150
50
50

150
50
50

50

16

800

Each washroom with min area of 3.5 sq mt

50

3.5

175

Reception
Waiting
Laundry
Maintenance
Linen Room

1
1
1
1
1

30
95
50
50
20

900

2
2
2
1

40
60
90
200

SPACES

Rooms with min area of 16 sq mt

3- STAR HOTEL

RESIDENTIAL FACILITIES

Hostels for 60 persons at 7.5 sq mt each

Common room
Hostel superintendant
Washrooms
Dining area

18

Total built up
Circulation
Total Admin Area

760
228
988

Total built up
Circulation
Total Academic Area

1196
268.8
1464.8

Total built up
Circulation
Total Kitchen Area

1470
588
2058

Total built up
Circulation
Total Storage Area

250
75
325

Total built up
Circulation
Total Library Area

625
220
845

Total built up
Circulation
Total Restaurant Area

250
75
325

30
95
50
50
20

Total built up
Circulation
Total Hotel Area

1220
488
1708

80
120
180
200

Total built up
Circulation
Residential Area

2380
690
3070

1800

TOTAL BUILT UP

CENTRE FOR CULINARY ARTS AND HOSPITALITY MANAGEMENT

FINAL FORMULATED PROGRAM

DESIGN THESIS
B. Arch. V, SEM- X

10783.8

NIHARIKA - KOTIYAL

LITERATURE CASE STUDY:

HABITAT CENTRE

(NEW DELHI)

19

Indian Habitat Centre is located on Lodhi Road, New Delhi, designed by Ar. Joseph Allen Stein, consists of six
restaurants, four galleries, one auditorium, amphitheatre and an atrium.
The ambience is created by the kind of landscaping, horticulture and fountains, that add life to the campus, and
make it a public place.
It is spread on an area of 9 acres, and is known for hosting plays, book readings, music concerts, dance
performances, art exhibitions, corporate luncheons and office workshops.
The super built up area of the campus is 97,000 sq. mt. and it can be accessed through three sides having Lodhi
Road on the northern side segregating vehicular and pedestrian movement.
There are five main building blocks which are interconnected by means of aerial walkways serving various
functional spaces like office spaces, exhibition spaces, conference facilities, cafeterias, etc.
DESIGN

OVERVIEW

The convention block is divided into two built structures, an auditorium and the
convention centre. This segregation helps in better handling of crowd and there is also a
separate entry to the convention centre that avoids other disturbances.
Segregation of pedestrian and vehicular entry with the use of level differences creates a
different approach to the complex.
The height of the buildings are 30m. Connected by aerial walkways, The entire facade is
with red bricks giving a majestic look.
Use of horizontal and vertical ribbon windows having slots in them for plantation purpose.
The building blocks being separated create interesting courtyards landscaped with stone
sculptures and is green throughout.
The courtyard being green, creates an image of a tropical rainforest with a constant airy
flow through the spaces.
Use of shading devices reflect back 70% of the summer heat. It is designed as a space frame
structure with blue reflectors that can be aligned providing shade during summer and
allows winter sun to enter.

CENTRE FOR CULINARY ARTS AND HOSPITALITY MANAGEMENT

CASE-STUDY TO UNDERSTAND INTERRELATION OF VARIOUS FUNCTIONS

DESIGN THESIS
B. Arch. V, SEM- X

NIHARIKA - KOTIYAL

HABITAT CENTRE, (NEW DELHI) 20

Sunlight streams into the complex creating beautiful patterns on the textured surface with the time
of the day.
The spaces are quiet except for the sounds of the gurgling fountains that relieves the surroundings
with the heat.
The ventilation shafts are well design providing sunlight to the basement.
Well designed drainage system eliminates use of rainwater pipes and adds to the beauty of the
structure

India habitat centre provides a physical environment which serves as a catalyst for synergic
relationship between individuals and institutions working in diverse habitat related areas and
therefore, maximize the total effectiveness.

CENTRE FOR CULINARY ARTS AND HOSPITALITY MANAGEMENT

CASE-STUDY TO UNDERSTAND INTERRELATION OF VARIOUS FUNCTIONS

DESIGN THESIS
B. Arch. V, SEM- X

NIHARIKA - KOTIYAL

21

National Institute Of Fashion Technology, Delhi

Ar.- B.V. Doshi
Indian Institute of Management, Bangalore
Ar.- B.V. Doshi

Indian Institute of Management, Ahmadabad

Ar.- Louis I. Kahn

Martin Research Institute, Baltimore

Ar.- Louis I. Kahn

Inferences- The circulation in any institute is important and revolves around the common catching denominator, be it a courtyard or staircase.
Staircases and corridors are the main highlighted points in an institute where students activity is concentrated more.

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CASE-STUDY OF VARIOUS INSTITUTIONS

DESIGN THESIS
B. Arch. V, SEM- X

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BASIC ZONING
DIFFERENET LAYOUTS FORMING A COMMON PLAZA

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SITE ANALYSIS

DESIGN THESIS
B. Arch. V, SEM- X

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The conceptual stage started with organizing the various

areas that were arrived at by various case studies and the
formulated program.

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Firstly, all the buildings were grounded, linked by a

common plaza. Then, the idea of going to various heights
came into picture.
Also, simultaneously the idea of creating towers housing
various functions and linked by bridge came into picture,
as the site is located in an urban area and as area
constraints.
Then these towers were separated, and institution, hotel
and the residences were given their own zones on the
site, with a common plaza to link them at the ground,
while activity bridge in the form of a restaurant, became
an integral part of the design.
Meanwhile, the
lecture halls gave an
opportunity for the
kitchens to be below,
giving an appropriate
volume for proper
ventilation. Hence,
such section
developed.

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CONCEPTUAL

DESIGN THESIS
B. Arch. V, SEM- X

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DEVELOPMENT- 1

During the first stage of design, the

idea generated as to have a common
urban plaza that acts an interacting
space between the public and the
whole institute.
Also, there was an idea of providing
internal courtyards in all of the built
masses that lead to the overall design.

DEVELOPMENT- 2

The idea of courtyard was still

prominent in this stage but the
presence of building control line, lead
to minimize the spread of the
functions on ground, and lead to
verticality in design.
The activity bridge in the form of
restaurant was still persistent in
design.

STUDY MODELS

PRE-FINAL

Once the institute developed, the

same grids were extended and helped
in the formation of the hotel.
The hostels were arranged in the
same way.
But still, the ground coverage was
maximum, and the open plazas were
not as festive and as usable, as one
would imagine in such a place.

The site gave an area constraint that had one solution of going vertically up, in
order to keep the ground free. So, a grid was formed, based on the basic
requirement of the kitchens that was required in the program.
A linear movement pattern was made, alongside which all the learning kitchens
happened, thus helping in the services, as well as giving an opportunity to be
constantly in visual connection with the urban plaza.
The institute was developed keeping the least built on ground (the admin and
baking studio with a bakery outlet) giving an opportunity to the plaza to extend
even in the institute, with a plinth marking the difference between the two
entities.
Many layouts were tried giving semi-open spaces and forming terraces at upper
levels.

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LATER STAGES...

View of site from entrance

DESIGN THESIS
B. Arch. V, SEM- X

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PROJECT FACTS
Texas A&M University
College station Texas June 2009
Education (new construction)
Challenge: Large auditorium with
stepped and sloped floors
Team: Michael Graves & Associates
(architect)
and Vaughn Construction
SKYFOLD SPECS
Installation: 2 Skyfold Classic walls
Finish: Fabric and wood veneer

DIVIDING USES
Highly regarded for its prowess in the sciences, Texas
A&Ms physics department had been growing quickly.
The new Mitchell physics complex links an elliptical,
45,000-square-foot institute for physics and astronomy,
by bridge, to the main physics building, the departments
workhorse, Sullivan quips. The result is undergraduates
rubbing elbows with senior researchers and faculty, which
can cause friction. The large auditorium needed maximum
flexibility for lectures, events and other programming.
According to John Collins of RSM Services, more
education facilities are now opting for stepped walls to
resolve varied schedules within large, multiple-use
learning spaces. It does seem to be a popular trend, and
the end-users love Skyfolds performance, he says.
Sophisticated engineering and tight tolerances allow the
Skyfold walls to properly mate and seal with each riser,
independently and automatically. The partition systems
weight is distributed along the entire span, eliminating
high concentration loads that increase structural steel
costs for traditional systems. For the shared lecture hall,
this meant flexibility and ease
of use, whether for physics club meetings or high-level
science symposia. We just hosted a large, international
conference for 250 people, says Melanie Becker, a Texas
A&M professor. It was very successful thanks to this
much, much nicer space.

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CASE STUDY FOR PARTITION

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INTEGRATED DESIGN CONCEPT

The project team used the retracted Skyfold
walls as part of the ceiling detail.
FAST AND SIMPLE OPERATION
Texas A&M faculty and students have keys
to the walls, which move 1 foot in 10 seconds.
CUSTOM FINISHES TO MATCH
Designers selected a neutral fabric with
a eucalyptus veneer base for the walls.

After electing to recommend Skyfold, the project

architects addressed key technical questions with Texas
A&Ms facilities team, headed by Bill Scott, construction
project manager, and Randy Wipke, area manager for six
Texas A&M University System campuses. Chief questions
asked included:
Clearance overhead? The folding ratio is 10:1.
Acoustical properties? Skyfold Classic has an STC
rating of 51, due to its thick, 10-1/4 construction of
steel plates separated by an anechoic air chamber.
Visual appearance? The team reviewed aesthetics
in both raised and lowered positions, selecting
custom fabric and eucalyptus finishes.
Closure of side seals? Acoustical seals engage the
walls automatically no receiving track needed.
Quietness and simplicity of operation? The
retracting walls make almost no sound at all, and
a few professors and even students have

DESIGN THESIS
B. Arch. V, SEM- X

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BUILT VS OPEN

BUILDINGS ON SITE

MAIN GRIDS

CIRCULATION

SERVICE LAYOUT

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FINAL STAGE

DESIGN THESIS
B. Arch. V, SEM- X

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FIRST FLOOR PLAN

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FINAL STAGE

SECOND FLOOR PLAN

DESIGN THESIS
B. Arch. V, SEM- X

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THIRD FLOOR PLAN

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FINAL STAGE

FOURTH FLOOR PLAN

DESIGN THESIS
B. Arch. V, SEM- X

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HOSTEL ROOM VIEW

FACULTY HOUSING VIEW

PHOTOGRAPHS SHOWING THE

BUILT MASS WITH THE SITE
CONTEXT.

PHOTOGRAPHS SHOWING THE DETAILS OF THE BUILDING AND

SOME VIEWS OF THE URBAN PLAZA, RESTAURANT, HOTEL AND THE
INSTITUTION.

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FINAL STAGE... MODEL PHOTOGRAPHS

DESIGN THESIS
B. Arch. V, SEM- X

HOTEL ROOM VIEW

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