dear all,
good evening!
i am enclosing the client checklist for your reference. it is already filled-in, after meeting the client. this is a solid document using which you can prepare and counter check your WDD's (working drawings and documents). please make habit of calling this subject as WDD's.
those of you who thought that i was upset by end of class, please believe me it was not so. its all part of this larger work culture of preparing WDD's. the culture of developing that psyche by which you will always be alert to protect your interests of developing a good WDD's package.
here is what i need from you duly put on drawings and updated plotted drawings to be brought to class.
1). please focus on putting columns on all your drawings as i told you in class. start with top most storey and come down up to basement and finalize column locations. in case there is conflict in column location and user of room, then for time being revise your user so as to give priority to structural design. as we did in our test case (anuradha's) of revising swimming pool shape and parking lay out and driveways in basement. do all this very quickly with out wasting too much time.
some structural tips: up to B+G+10 upper floors building, regarding lift shafts and shear walls, you can use thickness of 300 mm RCC walls. Column sizes you can take 300x600 upto sixth floor. upper 3 or 4 floors you can take 250x500.
if you have access to TOS teacher to cross verify above sizes, then please do so. if not, don't bother.
2). for kitchen / restaurant ratio and other things, i feel you can modify it only if it is too much disproportionate. for example if you have 25% kitchen area of main fine dining spaces area then, jury will attack you. so correct it now without wasting too much time on design issues.
i hope every body took down all spaces formula from tanvi desai. if not here it is one more time.
if area of seating in any facility is X then kitchen area is as follows:
0.25 to 0.35 X for cafetaria, 0.4 to 0.45 X for normal dining restaurants like udupi, and 0.50 to 0.55 X for fine dining restaurant like copper chimney or china garden.
3). normally when you design above facilities you are given number of covers (number of persons) for each type by your client and you arrive at areas by using following formulas:
cafeteria 1 to 1.4 sq. mt. per person.
normal dining 1.4 to 1.8 sq. mt. per person.
fine dining 1.8 to 2.2 sq. mt. per person.
banquet facilities 0.75 to 1.0 sq. mt. per person without table for dining.
banquet facilities 2.0 sq. mt. per person with table (mostly round w/4/6/8 ppl around it) for dining.
but if you have not followed formula in 3) for some reason no need to worry for time being. keep the areas as before as they appear in your design,
but arrive at number of covers as per above formula and mention it in plan. so jury can understand how you have designed toilets etc for those numbers.
4). now for using those two papers viz. occupant load and CIBSE public health guidelines i have one suggestion. i am in college on friday. 11.0 am to 2.0 pm i have class with 4th year b.arch (unaided) which is on 3rd floor to your left when you access it from main lift. if you come there at 2.0 p.m. after your class on friday, i can give you 30 mins special session on how to use these tables. any one of you can bring drawings of ground floor / first floor where you have toilets and facilities like dining and banquet, which i will use as test case. so please confirm to me by return email how many of you would be present on friday.
you will require to stretch a bit if you really want to understand how WDD's are made. as i told you earlier, whoever told you that doing architecture is a picnic, needs a re-visit to him/her from your side. and you know what to do.
thanks,
Prof. atule kedia.
P.S. anybody who need check list as mentioned in this blog send me your email id on 8692077376
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