Understanding interactions in casual eateries of Ahmedabad (Softcopy is available)
Patel, Ankita (UI0409)
Understanding interactions in casual eateries of Ahmedabad (Softcopy is available) - 2018 - vi,210p.
CONTENTS
1. Introduction 4
1. A few preview examples of Social interactions and built spaces
2. A preview of the practice of eating out and interacting
1.1 Food: culture and habits 9
1.2 Food and Interaction: Ahmedabad 13
Aim
Objectives
Scope and Limitations
Methodology
2. Food and Eating out 18
2.1 Origin of Restaurant industry
2.1.1 Evolution of Restaurant industry: Global 20
2.1.2 Evolution of Restaurant industry: India 22
2.1.3 The changing scenario in Restaurant industry: India 23
2.2 Factors affecting the Restaurant industry
2.2.1 The owner and industry perspective 26
2.2.2 The consumer’s perspective 29
3. Social interaction in human life 32
3.1 Social interaction and environment building 34
3.2 Types of social interaction 41
1. Non-verbal communication
2. Exchange
3. Cooperation
4. Conflict
5. Competition
6. Stereotypes in everyday life
7. Personal space
8. Eye contact
9. Applied body language
4. Eateries and it's elements 56
4.1 Classification of Eateries 57
1. What is an eatery?
2. Categories of eateries
Content
Understanding interaction in Casual Dining places of Ahmedabad 2
4.2 Elements of Eateries 62
1. Architectural elements
2. Interior elements
4.2.1 Examples of Restaurants 70
1. Nagiri, Bangkok, Thailand
2. AJA, Chandigarh, India
3. Auriga, Mumbai, India
4. Loft 38, Banglore, India
4.2.2 Summary 91
5. Case studies 94
Selection criteria for case studies 95
5.1 Case study 1 98
5.2 Case study 2 136
5.3 Case study 3 168
1. About the project
2. Operation of the restaurant
3. Location
4. Built form and open space
5. Space divisions
6. Visual and physical flow
7. Approach and surroundings
8. Function, space, and activities
9. Interaction graph
10. Routine foot flow
11. Cone of vision and group membership
12. Observations
13. Elements and interaction
14. Stereotypes
15. Inferences
6. Conclusion 194
6.1 Summary 195
6.2 Conclusion and Resultant monologue 203
Bibliography 205
I TH-0392 / PAT
Understanding interactions in casual eateries of Ahmedabad (Softcopy is available) - 2018 - vi,210p.
CONTENTS
1. Introduction 4
1. A few preview examples of Social interactions and built spaces
2. A preview of the practice of eating out and interacting
1.1 Food: culture and habits 9
1.2 Food and Interaction: Ahmedabad 13
Aim
Objectives
Scope and Limitations
Methodology
2. Food and Eating out 18
2.1 Origin of Restaurant industry
2.1.1 Evolution of Restaurant industry: Global 20
2.1.2 Evolution of Restaurant industry: India 22
2.1.3 The changing scenario in Restaurant industry: India 23
2.2 Factors affecting the Restaurant industry
2.2.1 The owner and industry perspective 26
2.2.2 The consumer’s perspective 29
3. Social interaction in human life 32
3.1 Social interaction and environment building 34
3.2 Types of social interaction 41
1. Non-verbal communication
2. Exchange
3. Cooperation
4. Conflict
5. Competition
6. Stereotypes in everyday life
7. Personal space
8. Eye contact
9. Applied body language
4. Eateries and it's elements 56
4.1 Classification of Eateries 57
1. What is an eatery?
2. Categories of eateries
Content
Understanding interaction in Casual Dining places of Ahmedabad 2
4.2 Elements of Eateries 62
1. Architectural elements
2. Interior elements
4.2.1 Examples of Restaurants 70
1. Nagiri, Bangkok, Thailand
2. AJA, Chandigarh, India
3. Auriga, Mumbai, India
4. Loft 38, Banglore, India
4.2.2 Summary 91
5. Case studies 94
Selection criteria for case studies 95
5.1 Case study 1 98
5.2 Case study 2 136
5.3 Case study 3 168
1. About the project
2. Operation of the restaurant
3. Location
4. Built form and open space
5. Space divisions
6. Visual and physical flow
7. Approach and surroundings
8. Function, space, and activities
9. Interaction graph
10. Routine foot flow
11. Cone of vision and group membership
12. Observations
13. Elements and interaction
14. Stereotypes
15. Inferences
6. Conclusion 194
6.1 Summary 195
6.2 Conclusion and Resultant monologue 203
Bibliography 205
I TH-0392 / PAT