ICE CREAM PARLOR INTERIORS

BY:MOHAMMED KHALEELULLAH09011CA034

Ice cream parlors (or parlours) are places that sell ice cream, gelato, sorbet and frozen yogurt to consumers.

Ice cream is normally sold in three varieties: soft serve, which is typically dispensed by a machine with a limited number of flavors (e.g. chocolate, vanilla, and "twist", a mix of the two) and regular ice cream (also called hard-packed ice cream) and gelato, both of which may be available in as many flavors as a parlor has room to display in its freezers.

Gelato parlors often produce their own product and don't serve American ice cream or soft serve.

Sorbet is a frozen treat made from fruit, syrup and ice.

All of these frozen products may be sold in ice cream cones, cups, sundaes, and milkshakes.

Some parlors may also sell ice cream cakes, ice cream bars and other pre-packaged frozen sweets.

In addition to frozen dessert products, many modern ice cream parlors also sell a variety of hot fast foods.

For all these types of ice cream products, space should be designed by creating theme, and ambience.

Relate the space to its type and make it comfortable, suitable and well designed.

AIM: To study about the interiors of ice cream parlors. OBJECTIVE:After the study of ice cream parlors including color schemes, themes, lighting arrangements, display systems, services, work spaces etc. arriving the best suited environment in the same ambience and suggest certain necessity changes to the lighting color and the arrangements at keeping the theme as per the type of design and place around the site.

To create such kind of environment for any parlor shop one has to take care of the following aspects.

Location. Existing activity. Public areas. Storage. Preparation areas. Acoustical treatment

DATA COLLECTIONPlaces for eating and drinking are looks at from two points of views, that one of the customer, and that of the proprietor. The customer will choose a particular establishment, not only because it sells food and drinks but because it also sells:

Somewhere to entertain to customer in peace as good parlors.

To fulfill the requirement of the customer like enjoyment fun etc.

Fast service as in cafes and fast food outlets.

Location: Location will determine success or failure of a

facility. Ice cream parlors should be located where people need to obtain, such as:

Colleges & schools hospitals City centers Tourist attractions Shopping malls Airports Bus stops Departmental stores Theaters

These are served by different types of outlets. For insurance, chain ice cream outlets suit high street sites in the city centers. A balance has to be found between:

The availability of customers. Cost of the location. Accessibility: customer parking and goods

access.

EXISTING ACTIVITY:Food supply and consumption can be thought

of as three overlapping industrial processing circles for making dishes & customers. Each circle rotated separately, the product is transfer from circle to circle. So it is must to make some basic planning before one starts there any ice cream parlor. A) Preparation circle:

Storage. Processing. Serving.

B) Survey circle:Goods inwards: supplies purchased.Storage.Processing.

1. Survey: food added to dishes.2. Moved to table3. Return from table- dishwashing.4. Storage for re-use.

Goods outwards: breakages and disposable.

C) Customer circle:Customer is also processed.

Customer inwards:• Parking, reception

Storage:• Back counter, waiting area

Processing: • Ice creams transfer from circle 2• Drinks Provided.• Billing & payments

Customer outwards, coats returned.The space provider for the customer are

very limited then the highest class restaurant. So, naturally the bill amount will be less than the restaurant. Food is not only being sold but it's also a part of the charge will go towards space are entertainment.

PUBLIC AREAS:The seating area and table arrangements:There are significant differences in sitting arrangement depending on

Types of customers: price level and expectations Types of establishment: self service, waiter

service and counter seating Grouping: table sharing and flexibility of

arrangement. Room characteristics: shape, abstractions &

windows.Furniture:There four categories of furniture

Fitted counters Fixed tables Movable tables Stackable tables

Storage: Storage can provide for the cold storages and for

the back counter.Preparation area:Preparation area can be determine by

The sizes of equipments and fittings. Space for access and circulation.

Some typical dimensions of furniture are Work top and sink top height is 900 mm. Wall bench width 600 to 750mm. Table width 900 to 1050mm. Length for two people working

together is 2400 to 3000 mm.

GENERAL CHARACTERS Store.

Ice cream preparation area.

Service entry. Traffic pattern. Dish – washing.

DINING Seating. Traffic access.

SERVICES A.C facilities. Water supply. Exhaust units.

PLANNING PROCESS AND TYPES OF SPACES IN ICE CREAM PARLOR

INTERIORS OF ICE CREAM PARLOUR Kitchen: store, service entry, traffic pattern. Dining: linkage of different seating arrangement mode of

usage and variation of seating with respect to traffic access. Toilets: plumbing, ventilation, enshrouding ducts if any. Services: A.C facilities, water supply, sanitations.

Design consideration In return to

Visual:Degree of sopulstication extent of originally acceptable standards of space and quantity.

Type of clientele market orientation periods of use.

Functional:Resistance to damage retention of appearance eases of cleaning or replaces extent of maintenance and protection.

Nature of use intensity of use frequency use and attention, proximity to uses.

Interior design must be seen as part of an operating system. The style, the character and function must be compatible and every aspect of design and décor must be considered in relation to both its visual impression and functional usage.

Ceiling height: The height of the ceiling should be in proportion to the size of the room, if the room is divided the heights in the smaller areas may need to be proportionally reduced to retain balance. Emphasis: A design needs some point of interest, one or more features that will dominate the composition. Ice cream parlor several key factors may be used but my phases is on the following:  Self-service counters. Self-section of items. Food trolleys, displays. Textures.

Circulation & seating area:  Circulation routes for customers and staff must be

planned to minimize disturbances. Seating preferences are generally:  Near windows and outer walls. Around periphery – with alcoves and personalized

areas. Near particular feature of interest or displays. Seed and tables adjacent to wall or screen must

allow for reach in servicing food.

Lighting:  Ice cream parlor should be well-lit with an adequate, uniform

level of room lighting. Good lighting will help minimize accidents, eyestrain, and fatigue.

Lighting design always sounds like a difficult task, but broken down into small areas of design it becomes manageable for the designer.

Basic lighting combines natural lighting, overhead fixtures, and light focused on task areas.

Easy to reach switches and a night light for evening trips to the ice cream parlor, add functionality to the lighting scheme.

Light colored walls increase brightness in the parlor. Using compact fluorescent bulbs wherever you can shrinks your parlor’s footprint on the

environment.

Eliminate dark corners by installing strip lighting in the toe kicks under lower cabinets around the crown molding on the ceiling.

Small spotlights inside cabinets with glass doors provide light while highlighting your china and glassware.

There are basically four types of lighting that should be considered when planning lighting design in kitchen apart from the natural lighting.

Natural lighting: The use of natural light during the day in ice cream parlor or restaurants and other dining areas, where possible, in clubs is always preferable. This saves money, has psychological benefits and allows color discernment.

General solution to maximize your natural light Quick fixes

Hang mirrors, particularly opposite windows. Take down unnecessary window dressings

and replace with filmy materials, such as voile and muslin, to diffuse light. Block out harsh sunlight with perforated roller blinds.

Put a fanlight over a door.

Trim trees or bushes that overshadow windows.

Use light reflective surfaces, and pale carpets and furnishings.

Turn an inner door into a glazed panel, or replace it with stained or clear glass.

Serious solution Enlarge windows by dropping sills and removing

the area of wall below. This won’t affect walls structurally.

Widen a sash window by turning it into French doors. You’ll need a builder to put in a beam to bear the load.

Add a window on a flanking wall. Change a non-load-bearing wall or stud partition

into a glass-brick wall. Install a roof or skylight (although in south-facing

rooms, you may get pools of harsh sunlight on the floor).

Plants: read the care instructions to check whether the plant loves sunlight or needs to be kept of it. For a large pot, put an uplighter or a spotlight recessed into the floor behind it. The bounces off the floor and the ceiling and diffuse back into the foliage of the plant to create unusual shadows. You can also buy tiny light ‘spikes’ that fit into the pot.

VENTILATION Keeping the place properly ventilated is importance for reducing pollutants, removing stale odors that can build up on the walls and cabinets. The best way to ensure that parlor is well ventilated is by running a fan or a ventilation system while serving ice cream.

IMPORTANCE Proper ventilation also helps to maintain a

comfortable dining atmosphere. If natural ventilation is not adequate, a fan is necessary in the parlor.

You can also install a fan in the ceiling or wall over the range. In the dining area, you might install a ceiling fan or AC to circulate air. Some ceiling fans are combined with light fixtures to provide lighting as well as ventilation.

THANK YOU