Week 3
This week I continued to develop and redefine each floor plan. I focused mainly on the restaurant and penthouse suites and came up with 2-3 more options that work better than the original layouts. These designs also are more clearly defined, especially the penthouse suites because I have picked out the furniture for these areas.
After much confusion on how a restaurant kitchen works, I did more research on how they are laid out and the process in which things are made. After developing the kitchen in a way that has access to a wet wall and access to the receiving room, I was able to focus on the development of the restaurant itself. This included a process of designing dining areas with different types of seating rather than just tables and chairs. I also learned that it is best to have tables up against the wall in order to create more floor space and seating.
The past week I helped Alyssa determine which areas she needs to focus more on when developing her floor plans. She was over in square footage and we found areas that can be out of scope but will eventually be developed with similar aesthetics to other areas within the building. When meeting with Addie, we discussed and looked at the circulation in her building, mainly with the upper levels. I also looked over the floorplans she has developed so far and commented on furniture layout and design.
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