Leah Hoehne's Capstone Book

INTERIOR SPACES

Image 3. First Floor Entryway Image 4. Main Floor looking Southeast

Image 5. Second Floor Looking Southeast Image 6. Second Floor looking South

BUILDING CODE, REGULATION AND STANDARDS Square Footage/ Occupant: 115
Number of Occupants: 200
1. Project Name Minimum Corridor Width: 44”
Number of Exits: 2
Address: 400 North Beacon Street Exit Access Travel Distance: 250’0”
Architect: Alexander Parris
Date of Completion of Original: 1920 5. Sanitation
Date of Completion of Additions: 1959 and 2000
Number of Stories: 3 Male/ Female Percentage Split: 50/50
Total Gross Square Feet: 23,864 Water Closet Male: 5
Water Closet Female: 2
2. Applicable Building Code Information Urinals Male: 3
Lavatories Male: 3
Zoning Ordinance: Town of Watertown Zoning Lavatories Female: 3
Ordinance section 5.12 Drinking Fountains: 1
Fire Code: IRC 2009
Building Code and Date: IBC 2009 6. Fire Protection Requirements
Energy Code: IECC 2009
Fire Exit Enclosures: 2 hours
3. Use of Group Classification Shafts and Elevator Hoistways: 2 hours
Tenant Space Separations: 2 hours
Assembly Group A-2 Smoke Barriers: 30 minutes
Corridor Fire-Resistant Rating: 0
4. Means of Egress Incidental Use Areas: Refrigerant machinery
rooms, storage rooms over 100 square feet
Sprinklered: Protected/ Sprinklered
Dead End Limit: 50’0” 7. Building Limitations:
Gross Square Feet:
Food Service, Historical Context, Urban
Accessory Storage Areas: Redevelopment
Gross Square Feet: 1,100
Occupants: 5
Assembly without fixed seats:
Gross Square Feet: 9,000
Occupants: 170
Business Areas:
Gross Square Feet: 450
Occupants: 5
Kitchen:
Gross Square Feet: 4,000
Occupants: 20

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Longitudinal Section
West Elevation

North Elevation South Elevation
East Elevation
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/HYHO



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Structure Analysis

Vertical Void Analysis

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Image Notes:
1. “Locomotive Repair Shop.” Digital Image. 1920.

http://thearsenalonthecharles.com/history/the-histor
ic-arsenal/
2. Hoehne, Leah. “Building 97 Today.” Personal Photo.
2016.
3. Hoehne, Leah. “First Floor Entryway.” Personal Pho
to. 2016.
4. Hoehne, Leah. “Main Floor Looking Southeast.” Per
sonal Photo. 2016.
5. Hoehne, Leah. “Second Floor Looking Southeast.”
Personal Photo. 2016.
6. Hoehne, Leah. “Second Floor Looking South.” Person
al Photo. 2016.
7. Ibid. “Locomotive Repair Shop.”

Image 7. Back of building landscape



Image 1.

9. PROJECT RESEARCH SUMMARY

PROJECT RESEARCH SUMMARY
The most important component to consider when designing a space is its intended users.
People, regardless of the interiors function, are the most precious and important aspect to
the design. By researching the manner in which people interact with space, specifically in
a public restaurant and brewery setting, you learn methods for creating a safe, functional
and memorable experience. Understanding human behavior and tendencies can assist in
designing a space that accurately displays the company’s intent. A successful restaurant
designer should thoroughly investigate what increases comfort levels, promotes conversa-
tional tendencies, and understand how the human brain affiliates with spaces, colors, and
light.
Exploring the origin of dining out and its cultural significance throughout the world gave
me insight to the important factors that the design should hold and exemplify, while pro-
viding creative and timeless design ideas. While exploring real examples of successful
restaurants, bars and breweries, I personally found positive and negative factors to the
designs and learned what other designers find most important in terms of spatial require-
ments, schematic development and design elements.
Many different factors must meet at a common ground in order for a space to be both visu-
ally appealing, and physically functional. Many codes and requirements exist as guidelines
for designers to follow that are intended to keep all users safe and comfortable. Following
technical criteria that correlates with the function of a space is one of the most crucial as-
pects to creating a usable and efficient interior.
Human behavior, culture, location and ergonomics all are critical pieces in an exemplary
design and together can provide users with a positive, emotional and exciting experience.

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Image 2.



10. BIBLIOGRAPHY

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Restaurant and Brewery Design
Capstone Research Project

Leah Hoehne
Fall 2016