SITE PUTRAJAYA:
04 // RESTAURANT ERGONOMICS STUDY & SITE SYNTHESIS
04 // ERGONOMICS & SITE SYNTHESIS
NAME
STUDENT ID
1
SITI NURFARAHIM
203022287
2
TAN YAN JIE
191020963
3
SYAZA SYAZANA
203022284
4
DEENIE H’YATT
193021517
5
MUTINTA LWIINDI
193921505
6
SARAH RAIHANAH
193021363
TEAM NAME LIST
PUTRAJAYA:
PUTRAJAYA:
04 // ERGONOMICS PORTABLE STYLE
FINE DINING
Food truck, stall and concession stand Unique modern business that focus on few types of menu Low cost low labour needed
Depend on the site some might not even need seating Marble 8 In Kuala Lumpur
Cilantro Fine Dining In Kuala Lumpur
Orinea Farquhar Mansion In Penang -
FOOD TRUCK
High end ,dress code and fine dining etiquette , formal ambiance exclusive decor, exotic menu or interesting dishes Waiter or sommeliers will help customer dine
FAMILY STYLE Serve big scale menu and shareable platter
CONCESSION STALL
Kids friendly and casual atmosphere Big table enough space to pass around dishes Bricks family restaurant Johor
Marmalade Kuala Lumpur
Benbino Kuala Lumpur
STALL OR STREET FOOD
RESTAURANT RESTAURANT TYPOLOGY
Easy to install and move around depend on the owner
PUTRAJAYA:
04 // ERGONOMICS FAST CASUAL
CAFE
Biggest trend now. Slightly more upscale than fast food. The food are much more healthier and affordable. Counter services, casual, contemporary environment and decor. Cafe, bistro and pub/bar is known for fast casual style restaurant
BUFFET STYLE
Does not offer table services, casual and unhurried atmosphere
Cafe also sometimes known as bistro, the differences is it usually offer full meals.
Botanica + CO in Kuala Lumpur Rebung Chef Ismail In Kuala Lumpur PUB/BAR Timeless appeal the atmosphere is laid back. Many casual style restaurant also have a separated pub side. Chez Papa French Bistro In Johor
Marinis On 57 Kuala Lumpur
The Vault Kuala Lumpur
FAST FOOD Counter services or drive through
The Garden BBQ Buffet In Kuala Lumpur
Quick services Chain and serve standardized meals processed food Casual ambiance Served in disposable item
Buffet style type of restaurant An extension of family style restaurant but with a lot selection of food Self serving, warm atmosphere and can return to the buffet anytime they want
RESTAURANT TYPOLOGY
Traditionally offered beverage menu like coffee
PUTRAJAYA:
04 // ERGONOMICS Fancier than the baker’s shop. Focus on baked goods, so the interior design fill with display shelves. The ambiance is usually showing warm and casual look sometimes the design depends on the bake goods
Grab and Go cafe It’s perfect for everyone who lived the high-power life and don’t have time to sit down. clean, simple, and designed to maximize efficiency Their visuals are very stark but do have a friendly touch in the form of inviting colors.
Student cafe
Co-working cafe
An innovatives trend, sometimes run by student and great way to practise their business skill.
Most common types of cafe. Work oriented ambiance, free wifi and a table or desk with power outlet.
simple , mobile and temporary. Interior is centered around certain activities. The ambiance are warm, cozy and inviting.
The ambiance are quiet and understated. Great lighting is a must
Corporate cafe They usually comprise of chain outlets that are found all over the world. instantly recognizable very comfortable, colorful, and attractive and the layout is created to be as efficient and ergonomic as possible.
Sidewalk cafe Extension of an indoor cafe Nothing is quite permanent the ambiance is nice and the tables often have umbrellas to provide shade ideal ambiance must have a cozy and inviting feel, green design elements, and large windows would be a great choice.
Cyber cafe It can be a cafe, or convenience store that provides internet access to the public. All around the world would have this kind of cafe Place where people could gather play game and for working also education purpose. need ample space for the computer equipment and chairs that aren’t too hard on the body for long bouts of sitting.
CAFE TYPOLOGY
Cafe bakery
PUTRAJAYA:
04 // ERGONOMICS Fullhouse lifestyle cafe
Central concept that serves as driving force or a cafe. The concept not just identifies the space but also menu the food, and the marketing.
Fullhouse
cafe
adorable
dollhouse-cum-garden theme, visitor can dress up and while eating will be served by waiter and waitress dress up like maids and butlers
driving an audience who’s looking for a notable experience rather than just a meal. The notion is that sometimes the ambiance is as important as the food
Platform 9 & 1/2 Café
lifestyle
The shire cafe
Dc comic superhero cafe The platform 9&½ cafe is An old roofless building, it has since been transformed into a cafe. Their main menu is the ice-cold butterbeers
visitor can come
and dress up like witches and wizards. Dc
comic
superhero
cafe
decorated with memorabilia of batman and superman, from interior to menu and even the
The shire cafe This one’s for the
foods
Lord of the Rings fans and
is
decorated
comic heros
with
dc
designed to look like a hobbit’s home.
CAFE TYPOLOGY
Theme cafe
PUTRAJAYA:
04 // ERGONOMICS Circulation
Zone-Style Layout
Island-Style Layout
Center -
Completely Open space
Center -
Ovens, ranges, fryers, grills & cooking equipments
Nandos
“Island”
“Island”
-
Cooking equipment at the center, while other sections of the kitchen are placed on the perimeter walls
-
To preserve a circular flow, any section can be the “island”
Texas chicken
Burger King
-
-
Hungry lion
The kitchen is set up in blocks with the major equipment located along the walls The sections follow the proper order for increased flow
KFC
SPACES LAYOUT
“Island”
“Island”
McDonalds
PUTRAJAYA:
04 // ERGONOMICS Circulation
Assembly-Style Layout
-
-
Subway
Starbucks
Domino's pizza
Food truck
3 distinct areas for food production Moves raw foods through a series of parallel stations from prep, cooking, and plating to server pickup.
Less movement stations
-
Gallery layouts are suitable for tight spaces with a few staff members like food trucks Rotiboy
between Big Apple Donuts
SPACES LAYOUT
Gallery-Style Layout
PUTRAJAYA:
04 // ERGONOMICS Restaurant
Buffet (Canteen) layout
SPACES LAYOUTS
Cafe
-
Food choice: Patisserie and light food Capacity approx. 150 seats Kitchen: predominantly pre-prepared items, little storage Ilyas Maju in DeCentrum mall has this layout
-
Large catering Capacity can reach 800-1000 people Kitchen: cell system fronted by the backs of the large appliances After seven lounge in tamarind square has more than one waiter station
-
For fast midday meals in canteens, departments stores Capacity 500 people/h In a line or allowing arbitrary walking paths
PUTRAJAYA:
04 // ERGONOMICS
Showcase and display the bakery’s specialties such as bread, cookies, and pastries is the most important part
Corporate Cafe - Starbucks Layout
Cafe design are built on a corporate identity and also have a fully-established interior design palette – including the color schemes, materials, and even the lighting
Grab & Go Cafe Layout
The design is clean, simple, and designed to maximize efficiency. It’s suitable for people who don’t have time to sit down. Some of these outlets do have a few seats, but they’re not very inviting.
Student Cafe Layout
Cluster seating creates small group sections for students to hang out together in a more relaxed environment. Normally fill with flexible furniture that can easily be arranged that create multiple settings for different purposes
Stage Music Cafe Layout
Stage is set up for performances. It offers a relax setting where one can enjoy great live music.
Bistro Cafe Layout
The atmosphere inside the premises is relaxed and informal. Serving moderately priced simple meals in a modest setting with alcohol.
SPACES LAYOUT
Cafe Bakery Layout
PUTRAJAYA:
04 // ERGONOMICS
Height - 23”~37” (85~95cm) Length - 27”~47” (70~120cm) Wide - 27”~35” ( 70~90cm)
STORAGE SHELVING
EXHAUST HOOD
Height - 9”~25” (22~64cm) Length - 27”~47” (70~120cm) Wide - 7”~8” ( 18~20cm)
COMMERCIAL DEEP FRYER ove, Oven and ACommercial Stir Fryer
Height - 23”~36” (60~91cm) Wide - 24”~36” (60~91 cm) Length - 94”~ 288” (120~731 cm)
DISHWASHER DISHWASHER
Height - 12”~19”(30~48cm) (30~48cm) Wide - 17”~24” Height - 12”~19” Wide - 17”~24” (43~60 cm) Length 12”~ 19” (30~48cm) (43~60 cm) Length - 12”~ 19” (30~48cm)
COMMERCIAL SINK
Dry Storage,commercial sink and Prep Table are alined
Height - 32”~53” (85~135cm) Length - 21”~151” (55~385cm) Wide - 23”~43” ( 60~110cm)
REFRIGERATOR/ FREEZER
Height - 43”~51” (109~130 cm) Wide - 27”~27” (68~70 cm) Length - 32”~ 34” (81~88cm)
Height - 33”~37” (85~95cm) Length - 47”~106” (120~270cm) Wide - 23”~29” ( 60~75cm)
PREP BENCH (TABLE)
Height - 29”~33”(75~85cm) (75~85cm) Length - 31”~94” Height - 29”~33” Length - 31”~94” (80~240cm) - 23”~31” ( 60~80cm) (80~240cm) WideWide - 23”~31” ( 60~80cm)
Medium Size Refrigerator and Small Dishwasher
FURNITUREANTHROPOMETRIC ANTHROPOMETRIC FURNITURE
COMMERCIAL COMMERCIAL STOVE STOVE OVEN OVEN
KITCHEN
PUTRAJAYA:
04 // ERGONOMICS BAR TABLE AND STOOLS
Circle/Square: Height - 28”~30” (71~76cm) Length - 36”~48” (91~121cm) Wide - 32”~48” ( 81~121cm) Rectangle: Height - 28”~30” (71~76cm) Length - 60”~80” (152~203cm) Wide - 36”~42” ( 91~107cm
Bar Table: Height - 39”~42” (99~107cm) Length - 24”~42” (60~107cm) Wide 24”~42” ( 60~107cm) Stool: Height - 29”-32” (74-81 cm). Wide - 14”~18” (35~46 cm).
CHAIRS
WALL/CORNER BENCHES
Height - 16.5”~19” (42~48 cm). Wide - 16.5”~22” (42~56 cm).
Rectangle and square dining with chairs
HeIght - 16”~20” (40~50 cm). Wide - 16”~18” (40~46 cm)
Bar Seating
Corner benches
Wall Benches with table and chairs
FURNITURE ANTHROPOMETRIC
DINING TABLES
PUTRAJAYA:
04 // ERGONOMICS DISPLAY
Height - 36”~42” (91~106 cm) Wide - 23”~27” (60~70 cm) Length - 100”~ 177” (254~450cm) Total Area - 16 ~ 155 sqft
Height - 43”~51” (110~130 cm) Wide - 23”~28” (60~72 cm) Length - 47”~ 94” (120~240cm)
TRASH BIN
CONDIMENT STATION
Height - 28”~35” (70~90cm) Wide - 26”~30” (60~75 cm) Length - 47”~ 98” (120~250 cm)
Condiment station in Cafe
FRONT DESK
RECYCLE BIN
Height - 6”~8” (14~20cm) Wide - 7”~8” (17~18 cm) Length - 36”~ 52” (93~133 cm)
Front Table or Temperature Screening Area
Height - 28”~35” (72~90 cm) Wide - 24”~30” (60~75 cm) Length - 55”~ 94” (140~240cm)
Counter and Display
Height - 23”~36” (60~91cm) Wide - 13”~14” (33~35 cm) Length - 94”~ 70” (120~180cm)
Recycle Bin Positioned in the Dining
FURNITURE ANTHROPOMETRIC
FRONT AREA COUNTER TABLE
PUTRAJAYA:
04 // ERGONOMICS WALKWAY
Three people next to each other
DINING TABLE
Four people next to each other
80cm for the walkway in between two workplaces for one people (sitting)
120cm for the walkway in between two workplaces for two people
DINING SEATING (INDIVIDUAL)
DINING SEATING (GROUP)
BAR STOOL SURAU
120cm and above for the walkway in between two workplaces for two people
HUMAN ANTHROPOMETRICS
Two people next to each other
KITCHEN WALKWAY
PUTRAJAYA:
04 // ERGONOMICS
Winding stairs: Distance of walking line to the inner cheek is 35-40cm
Straight stairs: Distance of walking line to the handrail is 55cm
Stairs on which two people can pass
WASHROOM
OFFICE ROOM
Width between front and back tables: 70-75cm
Width for three people
Width of individual tables with racks to rear; 75-80cm
U-shaped desk 50-55cm
HUMAN ANTHROPOMETRICS
LOADING BAY
STAIRCASE
PUTRAJAYA:
04 // ERGONOMICS ❏
Normally positioned at the rear
STORAGE AREA (+/-10sqm) ❏
entrance of the restaurant/cafe, nearest towards the kitchen; ❏
To unload all goods into the premise
❏
❏
high (2.4-3m)
positioned
near
the
❏
Waiting area in restaurants can be placed inside
restaurants’ rear entrance or near
or outside of the premise; for customers to wait
to the kitchen
for tables to dine-in or for pick-up/take-away
To store the goods’ supply (foods, beverages, equipments)
Ideal dock door width - 9’ wide (2.7m) & height - 8’, 9’ and 10’
Ideally
WAITING AREA
❏
The storage rooms can be divided into wet and dry goods; to ensure a
prolonged
quality
of
the
respective products
KITCHEN
1-2% 1.2m
Small premises might require less space for its loading bay, hence, slope mat (Rubber buffer) can be installed as to easily unload the goods into the premise by using a trolley
❒ May opt to keep it separated with other spaces or incorporate it into a bar area ❒ Best to display menus/promotions in this area for customers to peruse as they wait
LOADING BAY, STORAGE AREA & WAITING AREA
LOADING BAY
PUTRAJAYA:
04 // ERGONOMICS
❏
❏
Functions as the front kitchen bar, where ordering, paying and preparing beverages will take place; customers would also sometimes wait around here Usually implemented in light beverages store; coffee, boba tea shops etc.
KITCHEN
ISLAND-STYLE LAYOUT ❏ ❏
space-efficient wet kitchen layout, where every equipment is placed in the centre of the room Providing a circular flow around the area; quick & easier access
KITCHEN AREA
KITCHEN COUNTER BAR
PUTRAJAYA:
❏
A
B
Tables are placed diagonally, usually sandwiched between the banquette seats; this seating style saves floor space
❏
A - 0.8m (min)
❏
B - 0.6m (min)
❏
The most common seating layout that most restaurants/cafes implement in their dining area
❏
A - 0.8m (min)
❏
B - 0.6m (min)
A
B
DINING AREA (+/-130SQM · 100-150 PAX)
04 // ERGONOMICS
PUTRAJAYA:
04 // ERGONOMICS ❏ ❏
Space-efficient seating style which is attached to the interior walls around the perimeter of the particular space Can usually occupy 5-6 pax of people per banquette seating, depending on the sizes provided (10 sq. ft per person)
DINING AREA / BANQUETTE SEATING
2.5’ to 3’
PUTRAJAYA:
04 // ERGONOMICS
Half bathroom dimensions (toilet and corner sink, pocket door) = 5ft x 3ft (1.5m x 0.9m)
❏
Placed in the middle; accessible for unisex
❏
To cater to needs of persons with disabilities who are accompanied by caregivers of the opposite sex
Males’ restrooms need a fewer number of cubicles due to the availability of urinals & the lesser time spent in the toilet by men as compared to women
DINING AREA / BANQUETTE SEATING
❏
PUBLIC (4-5 PAX)
RESTAURANT
PRIVATE/STAFF (1M/1F)
PUTRAJAYA:
04 // ERGONOMICS WALL-INTEGRATED CAFE SEATING
Double-decker & Wall-integrated To maximise the usage of a minimal space, by utilising the ceilight height & the wall, as opposed to depending solely on the floor area
Thai Palace Mookata, Penang
Outline, Bangalore Express, London
AMPHITHEATER STYLE CAFE SEATING
Starbucks. Las Vegas
Three Buns Burgers & Cocktails, Jakarta
SEATING AROUND COLUMN
Kisaku Coffee Shop, Jakarta
Amphitheater This seating style provides the feeling of unity due to it being seen as a communal point, while still providing privacy between customers as they sit on different levels
Seating around column Instead of seeing the columns installed in the building as a space barrier, it can be utilised as to create a dining table around it
UTILIZATION OF SPACES
DOUBLE-DECKER SEATING
PUTRAJAYA:
04 // ERGONOMICS The Impact of Pandemic on the source of food WEEKENDS
Radius - 3 meter
With people spending more time stuck at home and discouraged from going to restaurants, interest in home cooking has skyrocketed. This also lead to the use of online ordering even for people who’s not at home.
Radius - 2 meter
Radius - 1 meter
The Pandemic affects restaurant owners economically in many ways. Most of the solution tend to lean towards online ordering but the table arrangement also plays an important role in getting back the restaurant in business.
Pre - COVID 19
KITCHEN The arrangement was not stricted so the user can meander around freely. It doesn’t create traffic inside the store.
Current - COVID 19
L O N E L Y
KITCHEN The closed section of the store waste a lot of space. The movement was restricted and tables arrangement is pushed to one side
HUMAN ANTHROPOMETRICS
WEEKDAYS
The importance of tables arrangement
PUTRAJAYA:
04 // ERGONOMICS Total area of space The most important thing is designing a cafe LOCATION Need to be strategic
SAFETY
Concept that can attract user
CAFE LAYOUT
THERMAL COMFORT Creating comfortable environment for users.
Functional space and circulation AMBIANCE Creating a mood base on the cafe concept
Space used in the cafe
Spaces Lobby Pick-up Area Waiting Area Dining Kitchen Office Restroom Surau
Size range (Sqm) 7 6 5 100 25 20 20 10
Capacity percentage in the cafe during covid19
BREAKFAST LUNCH
DINNER
CONCLUSION
To avoid unwanted incident.
PURPOSE/CON CEPT
PUTRAJAYA:
04 // ERGONOMICS ALTERNATIVE B
ALTERNATIVE A
Restrooms Restrooms Kitchen
Kitchen
Dining area
Restrooms
Kitchen Dining area
Kitchen
Dining area Dining area
Dining area Pick-up Area
Waiting Area Entrance Entrance
Pick-up Area Waiting Area
Entrance
Waiting Area
Entrance
Waiting Area
CONCLUSION
Restrooms
04 // SITE SYNTHESIS
04 // CIRCULATION Main Route ■ The proposed main route meant for public usage which would connect with the existing main route
Service Route ■ The service route would be connected with the same main route ■ Taking a 12PM direction from the roundabout would lead the service garbage or loading trucks towards the rear entrance of the cafe ■ Vegetation is added as to provide a barrier from the public’s eyes
Pedestrian Walkway ■ Pedestrian walkway is placed alongside the edge of the lake; to stroll around, enjoying the view and for cyclists ■ Connected from the existing walkway from Waterfront Complex towards the Cyberjaya residential area
SITE SYNTHESIS
■ A roundabout is placed near to the cafe entrance; to indicate where the customers could stop their vehicles momentarily, for drop-off services / disabled people.
Seri Saujana Bridge The Cafe wraps itself along the proposed pedestrian walkway, the ground floor was curated in a way of trajecting the public towards the lake. Putrajaya lake is known for its water sports events and this is an opportunity to bring the public closer to it,
Lakeside + Boardwalk
Courtyard view As the ground floor was public dominant with a proposed outdoor landscape near the entrance, The top floor is balance with the additional spaces for staff and smaller space for public. The courtyard is not blocking any views from the east which lead to more opportunities. Lakeside + Pedestrian/Traffic
Trees + Empty Land
Courtyard
Trees + Empty Land
Waiting Area
STAFF ROOM
COURT
KITCHEN
YARD Peds + Main Route
Dining Area
1F
F G
lay-
by
04 // BUBBLE DIAGRAM (ON SITE)
04 // SECTIONS & LAYOUTS INDOOR DINING
R IN IN
D G R A
KITCHEN
R ES T R O O M
DINING AREA
WAITING
ROOM
COURT
YARD
3m ±
PROPOSED ROAD
Lay-by Main Route (Width 4m-5m) Garbage Truck coming from Service route
Courtyard This section show parts of proposed road and the shrubberies around it. The proposition of the main road creates an intersection between the route of transportation and the human traffic.
SITE SYNTHESIS
LO A D O UT
EA
6λ
O
5λ
The Boardwalk (Pedestrian walkway) cuts through the Cafe splitting it into private and public space. Due to the site condition, a decking will be proposed. This is to utilize the lake and turn the cafe into a waterfront that can contribute to an area in Putrajaya. An outdoor dining area is a great idea as it stretches out the cafe out onto the lake with the benefits of wind coming from different direction.
O
0.8m
W A S T E H O U S E
TD
OUTDOOR DECKING
U
Door
0.6m
PUTRAJAYA LAKE O
An integration of a dining area together with the waiting area sandwiching the entrance to show the arrangement of a spinal linear typology. The diagrams shows 3 different level of seating starting from the waiting room to the main dining area and the bar stool area. This shows the importance of anthropometric studies as the height of seatings affects the mood, status and emotions of the space user.
04 // BUBBLE DIAGRAM
FL OO R
GF
ND
S T A F F
O
GR OU
U
TD
O O
R
D
IN
G
A
R
EA
WASTE HOUSE
KITCHEN
P U B L I C
LOAD OUT
DINING AREA
1s
STAFF ROOM
tF LO OR
1F REST ROOM
WAITING ROOM
KITCHEN
DINING AREA
COURTYARD
LAY-BY
REST ROOM
S T A F F
SURAU
P U B L I C
SITE SYNTHESIS
IN
Circulation
Transportation Road Pedestrian Road Service & Fire Safety Road OKU Drop-off Pedestrian Walkway
INDOOR DINING
OUTDOOR DINING
Proposed gates/gateway as a sign of welcoming To improve orientation towards building
SITE SYNTHESIS
Mapping of Road Network for Vehicle and Pedestrian Walkway to Site
Proposed a service road on the existing land beside the Putrajaya Recreational Airstrip
Spatial Layout - Centric Organization
Problem : Hideous Part of Building (Loading bay, Kitchen)
INDOORD INING
OUTDOOR DINING
Problem : Crowding in dining by users and staffs Design Solution : Ordering, payment and pickup done at the counter (by SOP). Does not disturb the dining space.
Ground floor
GROUND FLOOR
SITE SYNTHESIS
Design Solution : Proposed attractive facade
Space Circulation & Zoning
Design Problem : Crowd entrance to dining Design Solution : Proposed a waiting area before entering dining to avoid crowding and for SOP temperature screening
SITE SYNTHESIS
WASTE BIN
RESTROOM
Design Problem : Circulation clashing between staff and customer
STAIR CASE OUTDOOR INDOOR INDOORD DINING/ DINING INING DECK
LOADING BAY COUNTER
OUTDOOR
Design Solution : Proposed Private Staircase (Used by staffs)
INDOOR OUTDOOR DINING DINING DINING
KITCHEN/ STORAGE
WAITING AREA
STAIR CASE
ENTRANCE
Ground floor
Design Proposal : Different type of Tables and chairs to differentiate function for dine-in ( groups/couple/alone).
GROUND FLOOR
PRIVATE ZONE
PUBLIC ZONE SEMI-PUBLIC ZONE
SITE PUTRAJAYA:
04 // RESTAURANT ERGONOMICS STUDY & SITE SYNTHESIS