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Spacial Sequencing (Research)
Understanding the sequence of activities and floor area required for each of them by the user. The information below was gotten from first- hand measurements and appropriate reference materials.
Restaurant and farmers market (1:200)
A restaurant sitting area just like a farmers market stand tends to be simplistic and work with a range of dimensions. There is hardly any specialisation of space
Restaurant
Market stalls
Restaurant kitchen (1:200)
It is mostly open plan as it takes collaboration between multiple individuals to execute a dish. The central work surface is key and circulation round it should be unhindered.
Butchers shop (1:200)
information acquired from the local butchers shop in the Mall regarding special requirements. They were ideal for my research as they also had a running kitchen that made other kinds of food.
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