HOSPITALITY

Sifon Gilbert Portfolio

Big Concept

To create a warm space that is a center of attraction for the African culture. The concept of the space would be based on sensory design, creating a space for four senses; smell,sound, touch, and sight. (Yu, 2009)

SOFTWARE: Sketchup ,Revit, AutoCAD, Enscape

Objective

The objective of this project was to research a chosen interior design style and location, then create a kitchen and analyze the interior space.

Small Concepts

• Smell- Slight fragrances would make the space feel cleaner and fresher; the discharge of a light fragrance may make the space more favorable (Yu, 2009)Adding a kitchen to the dining area would create a home like environment, and the sizzle sounds would associate the patrons with fresh food. (Levin 2009)

• Sound-Background sound is important to restaurant design; a space for live music would be added to the space because, without sound, the space would feel lifeless and unreal, without a flow or rhythm. (Pocock, 1989)

• Touch- The use of different materials with different colors, patterns, and textures on surfaces that the patrons regularly touch would affect their perception and feeling of that space. ( Malnar & Vodvarka, 2004). Movement is also an important aspect of touch, and different ceiling heights would be incorporated into the space to create an awareness of space (Tuan, 1977)

• Sight-A grand display would be added to the entrance to suggest that something incredible awaits on the other side (Malnar & Vodvarka, 2004). Recessed ceiling lights would also be added to the ceiling to create illumination within the space that would benefit the patrons psychologically and physically. (Maas, Jayson, and Kleiber, 1974)

Floor Plan

Reflected Ceiling Plan

I wanted to create something dramatic for the ceiling, so I used 6 x 6-inch wood columns with varying heights that formed a wave-like pattern around the restaurant.

Sifon Gilbert Portfolio