CENTRE FOR CULINARY ARTS

8/10/2019 CENTRE FOR CULINARY ARTS

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CENTRE FOR CULINARY ARTS

AND

HOSPITALITY MANAGEMENT,SURAT

DESIGN THESIS

B. Arch. VSemester- X

PREPARED BY:NIHARIKA KOTIYAL,

CODE-08

GUIDED BY:Ar. FALGUNI DESAIPh- 09825144644


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P R O J E C T D E S C R I P T I O N

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 hotelmanagement- 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 industryand 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 theinstitute 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 nujaman, 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 manynew 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 capof 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 publicplaza 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 urbancontext constructing a variety of public and private spaces, the sum of which will create a building that is concurrent withthe projects urban and programmatic goals.

DESIGN THESISB. Arch. V, SEM- X NIHARIKA - KOTIYAL

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CENTRE FOR CULINARY ARTS AND HOSPITALITY MANAGEMENT


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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 towardswest and open plot towards east. It is situated at a distance of 7.7 kms from the airport and 10.5 kms from the railwaystation.

SVNIT hostel

Sri Gijubhai Chaganbhai Patel,Institute of Architecture

JP Dewar Institute of InformationTechnology

Udhna magdalla main road

The site right now does not consists of any prominentvegetation that can be restored. It just consists of unwantedshrubs and is mostly a flat terrain.

This site gives an opportunity to treat the urban edge ofthis institutional zone in the city of Surat, and providebetter campus facilities.

SITE

P R O J E C T D E S C R I P T I O NDESIGN THESIS

B. Arch. V, SEM- X NIHARIKA - KOTIYALCENTRE FOR CULINARY ARTS AND HOSPITALITY MANAGEMENT

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CENTRE FOR CULINARY ARTS AND HOSPITALITY MANAGEMENTC A S E S T U D Y # 1- M U M B A I

LIVE CASE STUDY: INSTITUTE OF HOTEL MANAGEMENT, CATERING & NUTRITION (MUMBAI)

Established in 1970, to encourage the study of the developing field of hotel managementthe institute aims at imparting successful training and enabling its students to occupypositions of vital Importance In the hotel and catering industry. A judicious mix ofpractical 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 whichis 8 storey high tower.

Noise and dust due to the heavy traffic is absorbed by the landscape, moreover theclass rooms are on the interior side hence noise pollution does not reach the classrooms, library, computer room etc.

The building is harmoniously absorbed among its surroundings.

INSTITUTIONAL FACILITIES

The institute enjoys the largest facilities of its kind in the country and is wellequipped 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.

NIHARIKA - KOTIYALDESIGN THESIS

B. Arch. V, SEM- X

G+8 storey(New building)

Connectingbridge

DeansBungalow

Staff quarters

G+3 storey(Old building)

V e e r S a v a r k a r M a r g

Serviceentry

Mainentry

Site Area= 11,360.25 sq mtTotal footprint area= 4,500 sq mtTotal built up area= 13,580 sq mt

40%

60%

Built

Unbuilt

SITE PLAN (NTS)

N

45%

9.50%

45.50%Institution

Commercial

Residential

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CENTRE FOR CULINARY ARTS AND HOSPITALITY MANAGEMENTC A S E S T U D Y # 1- M U M B A I NIHARIKA - KOTIYAL

DESIGN THESISB. Arch. V, SEM- X

Ground floor comprises of the main entrance which leads toa well furnished office. The laundry facilities, Guest, the foodtesting lab are seen on this floor.

The Auditorium is located right at the entrance. Parkingfacilities are at the back.

Loading and unloading good platform is seen at the backwhich leads directly to the store which comprised the drystore, cold store, veg.store.

The good is then carted as and when required to the requiredfloor through a goods lifts. Lecture rooms are located at theback.

The main gate is not used due to control purpose the sidegate service is used. A guard is posted at this gate.

ADMINISTRATION

UTILITIES

CIRCULATION

RESIDENTIALFACILITIES

LECTURE HALLS ,KITCHENS, STORE ANDLABS

G R O U N D F L O O R

N

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Huge well ventilated library, the institute library is largesttechnically library in the country in the field of hospitalityprofession. 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 isused by the Fast food joint as opens on to the terrace.

Kitchen is on the east with ventilated windows. Coffered slab isused every where.

Wide lobbies, large terrace give a feeling of open, spaciousplanning. Also, terraces add to the aesthetics of building.

F I R S T F L O O R

UTILITIES

CIRCULATION


LECTURE HALLS ANDLABS

N



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S E C O N D F L O O R 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 whichenable the student to dine at the same time.

Every table in the kitchen receives a gas line for cooking. Thegas line is located below on the ground floor away from thebuildings.

UTILITIES

CIRCULATION



N



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T H I R D F L O O R 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 ownon the 3rd floor.

Along with a Conference Room, Deluxe suite, and Rooms in

the 6th, 7th and 8th floors are devoted to the Boys.

UTILITIES

CIRCULATION



N

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.

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SPACES AREA (sq mt)

ADMIN

Principal's Office 60

Front office, Computer Room, BackOffice, Accounts

250

Reception 30 Total 535

Entrance 95 Circulation (40%) 214

Reception Class 55 TOTAL BUILT UP 749

Staff room

45

ACADEMIC

Lecture Halls 500

Computer rooms 100

Laboratory 90 Total 1540

Restrooms 240 Circulation (40%) 616

Cafeteria 115 TOTAL BUILT UP 2156

Dining Area 195

Auditorium 300

KITCHEN

Training Kitchen, DemonstrationKitchen, Skills Kitchen

1260 Total 1530

Bakery 270 Circulation (40%) 615

TOTAL BUILT UP

2145

STORAGE

Food storage 125

Cold storage 115 Total 365

Equipment store 75 Circulation (40%) 146

Larder 50 TOTAL BUILT UP 511

LIBRARY Reading area, storage, circulation, etc 600TOTAL BUILT UP 600

RESTAURANT

Dining space 250 Total 310

Kitchen & storage 60 Circulation (40%) 124

TOTAL BUILT UP

434

HOTEL

30 rooms at 20.5 sq mt each incl.bathroom

615

Circulation (40%) 246 TOTAL BUILT UP 861


Girls Hostel at 16 sq mt for 2 ppl withcirculation

1274

Boys accom with circulation 4011 TOTAL BUILT UP 6125

Guest rooms with circulation 840

A R E A S T A T E M E N T8


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CENTRE FOR CULINARY ARTS AND HOSPITALITY MANAGEMENTC A S E S T U D Y # 2- P U N E 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.

Site Area= 10,500 sq mtTotal footprint area= 6,585 sq mtTotal built up area= 9,522 sq mt 63%

37%

Built

Unbuilt

49%

17.10%

33.90%

Institutional

Commercial

Residential

The building of the institute stands towering abovethe rest of the buildings in Model Colony. Entrance ismarked by a porch and two columns rising above itand supporting a part of the roof.

Coffered slab of entrance porch helps in breaking themonotony of the structure.

No separate parking space is provided, hence a lot ofcommotion is created on the paved areas.

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G R O U N D F L O O R

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.

ADMINISTRATION

UTILITIES

CIRCULATION


LECTURE HALLS , KITCHENS,STORE AND LABS

Demonstration Kitchens where a small setup of the platform isdone and the seating around it is done so as to observe thesettings and preparations.

These also stage as kitchens for local cooking shows and givesan opportunity to people who are interested in culinary arts toobserve the arts and crafts of the field.

Office area as well as a smalllecture room where the facultydiscusses new innovative

means for teaching thehospitality skills.

A small conference room for thetechnical n trustee meetings.

Demonstration kitchen

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F I R S T F L O O R

ADMINISTRATION

UTILITIES

CIRCULATION


LECTURE HALLS ,KITCHENS, STOREAND LABS

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 toeach student working on the platform.

SKILLS KITCHEN wheremore experienced studentsare given the job of preparingmeals and display their skillsindividually. Here, onestudent works on oneplatform.

STUDIO BAKERY is astudio set up, where bakedgoods as well as chocolatesare prepared by students.

The dining area for students

Small recreational basket ballcourt.

A temporary setting issometimes done in the diningarea, where students can honetheir skills as culinary artists as

well as people from hospitalitymanagement can put to use thetheoretical knowledge intopractical use.

At some places the work platforms are notdesigned keeping in mind the equipmentsavailable, hence the spaces get cluttered.

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CENTRE FOR CULINARY ARTS AND HOSPITALITY MANAGEMENTC A S E S T U D Y # 3- N O R T H C A R O L I N A NIHARIKA - KOTIYAL


LITERATURE CASE STUDY: JOHNSON & WALES CULINARY ARTS SCHOOL (NORTH CAROLINA)

The project is a 156,000 sq ft project whose construction started in September 2002, andwas completed in July 2004.

The effect of the restrictive urban site was that the building would obviously have to bevertical; yet the nature of the culinary arts program is horizontal, where there is a desire foran easy connection and progression between event space and kitchen area to make food

service manageable. The building unfortunately makes this aspect very difficult, where mostfood preparation occurs on lower floors and service is above.

In addition, the fact the building is vertically split into two wings, with the administrationsection 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) stretchingin 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

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An urban plaza accessible bythe public, makes the campusof this institution lively andacts as an interactive spacebetween the culinary artistsand general public.

The long corridorsare broken atappropriatedistance, so as totake in natural lightand ventilation.

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A R E A S T A T E M E N T

ADMINISTRATION

SPACES AREA (sq mt)

Waiting area 100

Reception 20

Offices 200

Faculty workstations 200

Exam room 100

Infirmary 40

Total 660

Circulation 145

TOTAL BUILT UP 805

ACADEMIC

Auditorium 500

Baking Lab 600

Meat Lab 150

Pastry Tech Lab 200Chocolate Lab 200

Pastry Lab 150

Dining Area 400

Total 2200

Circulation (40%) 880

TOTAL BUILT UP 3080

KITCHEN

Production Kitchen, Demonstration kitchen 400

Hot, cold kitchen 1000

Sauce prep Kitchen 120

Total 1520


TOTAL BUILT UP 2128

STORAGE

Dry 100

Cold 75

General Storage 800

Total 975


TOTAL BUILT UP 1365

RESTAURANT

Bar 40

Dining area 450

Total 490


TOTAL BUILT UP 686

SERVICESFire pump station, Mechanical room,

Telecom Room, elevators, Ducts, trashholdings, security, etc.

6420

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CENTRE FOR CULINARY ARTS AND HOSPITALITY MANAGEMENTNIHARIKA - KOTIYAL


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C O M P A R A T I V E A N A L Y S I S


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Z O N A L A N A L Y S I S


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DESIGN THESISB. Arch. V, SEM- XF I N A L F O R M U L A T E D P R O G R A M

SPACES NOSAREA REQD

(SQ MT) TOTAL AREA (SQ MT)

ADMINISTRATION

Waiting area 1 95 95Reception 1 30 30

Principal's Office 1 45 45Conference room 1 50 50 Total built up 760

Public Relation office 1 200 200 Circulation 228Accounts 1 140 140 Total Admin Area 988

Purchase Dept 1 50 50Display Gallery 1 150 150

ACADEMIC SPACES

Lecture room 10 50 500Conference hall 1 100 100Computer room 1 40 40 Total built up 1196Common room 1 120 120 Circulation 268.8

Cafeteria 1 100 100 Total Academic Area 1464.8Dining hall 1 100 100

Research laboratory 2 100 200Rest room 2 18 36

KITCHEN

Training Kitchen 2 120 240

Demonstration Kitchen 2 75 150Skills Kitchen 2 415 830 Total built up 1470Bakery Studio 1 100 100 Circulation 588

Pantry 1 50 50 Total Kitchen Area 2058Wash area 2 50 100

STORAGE

Food storage 1 95 95Cold storage 2 20 40 Total built up 250

Equipment store 3 30 90 Circulation 75Larder 1 25 25 Total Storage Area 325

LIBRARY

Library cabin 1 25 25Repair and photostat 1 50 50

Storage 2 50 50 Total built up 625Study 1 200 200 Circulation 220

Closed shelves 10 20 200 Total Library Area 845Open shelves 5 20 100

RESTAURANTDining space for 100 ppl 1 150 150 Total built up 250

Kitchen 1 50 50 Circulation 75

Storage & other 1 50 50 Total Restaurant Area 325

3- STAR HOTEL

Rooms with min area of 16 sq mt50 16 800

Each washroom with min area of 3.5 sq mt 50 3.5 175

Reception 1 30 30 Total built up 1220Waiting 1 95 95 Circulation 488Laundry 1 50 50 Total Hotel Area 1708

Maintenance 1 50 50Linen Room 1 20 20

RESIDENTIAL FACILITIES

Hostels for 60 persons at 7.5 sq mt each2 900 1800

Common room 2 40 80 Total built up 2380

Hostel superintendant 2 60 120 Circulation 690Washrooms 2 90 180 Residential Area 3070Dining area 1 200 200

TOTAL BUILT UP 10783.8

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DESIGN THESISB. Arch. V, SEM- XCASE-STUDY TO UNDERSTAND INTERRELATION OF VARIOUS FUNCTIONS

19LITERATURE CASE STUDY: HABITAT CENTRE (NEW DELHI)

Indian Habitat Centre is located on Lodhi Road, New Delhi, designed by Ar. Joseph Allen Stein, consists of sixrestaurants, 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, andmake it a public place.

It is spread on an area of 9 acres, and is known for hosting plays, book readings, music concerts, danceperformances, 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 LodhiRoad on the northern side segregating vehicular and pedestrian movement.

There are five main building blocks which are interconnected by means of aerial walkways serving variousfunctional spaces like office spaces, exhibition spaces, conference facilities, cafeterias, etc.

The convention block is divided into two built structures, an auditorium and theconvention centre. This segregation helps in better handling of crowd and there is also aseparate entry to the convention centre that avoids other disturbances.

Segregation of pedestrian and vehicular entry with the use of level differences creates adifferent approach to the complex.

The height of the buildings are 30m.Connected by aerial walkways, The entire facade iswith 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 stonesculptures and is green throughout.

The courtyard being green, creates an image of a tropical rainforest with a constant airyflow through the spaces.

Use of shading devices reflect back 70% of the summer heat. It is designed as a space framestructure with blue reflectors that can be aligned providing shade during summer andallows winter sun to enter.

D E S I G N O V E R V I E W


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DESIGN THESISB. Arch. V, SEM- XCASE-STUDY TO UNDERSTAND INTERRELATION OF VARIOUS FUNCTIONS

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Sunlight streams into the complex creating beautiful patterns on the textured surface with the timeof the day.

The spaces are quiet except for the sounds of the gurgling fountains that relieves the surroundingswith 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

HABITAT CENTRE, (NEW DELHI)

India habitat centreprovides a physical environment which serves as a catalyst for synergicrelationship between individuals and institutions working in diverse habitat related areas andtherefore, maximize the total effectiveness.


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DESIGN THESISB. Arch. V, SEM- XCASE-STUDY OF VARIOUS INSTITUTIONS

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National Institute Of Fashion Technology, DelhiAr.- B.V. Doshi

Indian Institute of Management, BangaloreAr.- B.V. Doshi

Martin Research Institute, BaltimoreAr.- Louis I. KahnIndian Institute of Management, Ahmadabad

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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DESIGN THESISB. Arch. V, SEM- XS I T E A N A L Y S I S

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BASIC ZONINGDIFFERENET LAYOUTS FORMING A COMMON PLAZA


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DESIGN THESISB. Arch. V, SEM- XC O N C E P T U A L

The conceptual stage started with organizing the variousareas that were arrived at by various case studies and theformulated program.

Firstly, all the buildings were grounded, linked by acommon plaza. Then, the idea of going to various heightscame into picture.

Also, simultaneously the idea of creating towers housingvarious functions and linked by bridge came into picture,

as the site is located in an urban area and as areaconstraints.

Then these towers were separated, and institution, hoteland the residences were given their own zones on thesite, with a common plaza to link them at the ground,while activity bridge in the form of a restaurant, becamean integral part of the design.

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Meanwhile, thelecture halls gave anopportunity for the

kitchens to be below,giving an appropriatevolume for properventilation. Hence,such sectiondeveloped.

1 23

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DESIGN THESISB. Arch. V, SEM- XL A T E R S T A G E S . . .

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DEVELOPMENT- 1 DEVELOPMENT- 2 PRE-FINALSTUDY MODELS

During the first stage of design, theidea generated as to have a commonurban plaza that acts an interactingspace between the public and thewhole institute.Also, there was an idea of providinginternal courtyards in all of the builtmasses that lead to the overall design.

The idea of courtyard was stillprominent in this stage but thepresence of building control line, leadto minimize the spread of thefunctions on ground, and lead toverticality in design.The activity bridge in the form ofrestaurant was still persistent indesign.

The site gave an area constraint that had one solution of going vertically up, inorder to keep the ground free. So, a grid was formed, based on the basicrequirement of the kitchens that was required in the program.A linear movement pattern was made, alongside which all the learning kitchenshappened, thus helping in the services, as well as giving an opportunity to beconstantly in visual connection with the urban plaza.The institute was developed keeping the least built on ground (the admin andbaking studio with a bakery outlet) giving an opportunity to the plaza to extendeven in the institute, with a plinth marking the difference between the twoentities.Many layouts were tried giving semi-open spaces and forming terraces at upperlevels.

Once the institute developed, thesame grids were extended and helpedin the formation of the hotel.The hostels were arranged in thesame way.But still, the ground coverage wasmaximum, and the open plazas werenot as festive and as usable, as onewould imagine in such a place.

View of site from entrance


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DESIGN THESISB. Arch. V, SEM- XC A S E S T U D Y F O R P A R T I T I O N

25PROJECT FACTSTexas A&M UniversityCollege station Texas June 2009Education (new construction)Challenge: Large auditorium withstepped and sloped floorsTeam: Michael Graves & Associates(architect)and Vaughn ConstructionSKYFOLD SPECS

Installation: 2 Skyfold Classic wallsFinish: Fabric and wood veneer

DIVIDING USES

Highly regarded for its prowess in the sciences, TexasA&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 departmentsworkhorse, Sullivan quips. The result is undergraduatesrubbing elbows with senior researchers and faculty, whichcan cause friction. The large auditorium needed maximumflexibility for lectures, events and other programming.According to John Collins of RSM Services, moreeducation facilities are now opting for stepped walls toresolve varied schedules within large, multiple-uselearning spaces. It does seem to be a popular trend, andthe end-users love Skyfoldsperformance, he says.Sophisticated engineering and tight tolerances allow theSkyfold walls to properly mate and seal with each riser,independently and automatically. The partition systemsweight is distributed along the entire span, eliminating

high concentration loads that increase structural steelcosts for traditional systems. For the shared lecture hall,this meant flexibility and easeof use, whether for physics club meetings or high-levelscience symposia. We just hosted a large, internationalconference for 250 people, says Melanie Becker, a TexasA&M professor. It was very successful thanks to thismuch, much nicer space.

INTEGRATED DESIGN CONCEPTThe project team used the retracted Skyfoldwalls as part of the ceiling detail.FAST AND SIMPLE OPERATIONTexas A&M faculty and students have keysto the walls, which move 1 foot in 10 seconds.CUSTOM FINISHES TO MATCHDesigners selected a neutral fabric witha eucalyptus veneer base for the walls.

After electing to recommend Skyfold, the projectarchitects addressed key technical questions with TexasA&Ms facilities team, headed by Bill Scott, constructionproject manager, and Randy Wipke, area manager for sixTexas A&M University System campuses. Chief questionsasked included: Clearance overhead? The folding ratio is 10:1. Acoustical properties? Skyfold Classic has an STCrating of 51, due to its thick, 10-1/4 construction ofsteel plates separated by an anechoic air chamber. Visual appearance? The team reviewed aestheticsin both raised and lowered positions, selectingcustom fabric and eucalyptus finishes. Closure of side seals? Acoustical seals engage thewalls automatically no receiving track needed. Quietness and simplicity of operation? Theretracting walls make almost no sound at all, anda few professors and even students have

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DESIGN THESISB. Arch. V, SEM- XF I N A L S T A G E

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SERVICE LAYOUT

CIRCULATION

MAIN GRIDS

BUILDINGS ON SITE

BUILT VS OPEN


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DESIGN THESISB. Arch. V, SEM- XF I N A L S T A G E

28THIRD FLOOR PLAN FOURTH FLOOR PLAN

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CENTRE FOR CULINARY ARTS AND HOSPITALITY MANAGEMENTNIHARIKA KOTIYAL

DESIGN THESISB A h V SEM XF I N A L S T A G E M O D E L P H O T O G R A P H S

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PHOTOGRAPHS SHOWING THEBUILT MASS WITH THE SITECONTEXT.

PHOTOGRAPHS SHOWING THE DETAILS OF THE BUILDING ANDSOME VIEWS OF THE URBAN PLAZA, RESTAURANT, HOTEL AND THEINSTITUTION.

HOSTEL ROOM VIEW

FACULTY HOUSING VIEW

HOTEL ROOM VIEW

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CENTRE FOR CULINARY ARTS