Abstract

In the process of creating the project called "Belles Brises Restaurant" some conflicts arose, one of these conflicts was the design and distribution of the land chosen by the team, another was the space to be used, among others; these problems could be solved thanks to the organization and communication of the team and the advice of Architect Cesar. Also in the project we looked for a way to connect the natural environment with the modern one, combining minimalism and modernism.

The habit of eating in a restaurant is one of the many things that the human being has had in constant development and constant use, this originated in ancient Rome, although the business disappeared for a while with the fall of the Empire and did not return until well into the 18th century. Since the shopping area lacks a restaurant, a solution to this problem is proposed: to design a restaurant in a busy area for greater trade focusing on the satisfaction of a basic human need such as food.

Therefore, the project is named: "Belles Brises Restaurant".

Some questions raised are:

• What architectural styles will be adopted for the restaurant?

• What type of restaurant will it be?

• How will the project benefit the chosen area?

• How can the knowledge acquired be applied to the project?

Limits:

• Create architectonic plans with the restaurant proposal analyzed by the group.

• The feasibility of the project will be assessed, as well as its advantages, risks and results in the environment proposed.

• To analyze and propose a restaurant project design without face-to-face meetings among the group.

• The design time will include an evaluation stage.

• This project will meet the requirements entailed by the meaning of 4 forks.

Scopes:

• Ensuring that the project includes all the aspects required for a successful outcome.

• Project will limit to propose spaces that are deemed necessary, based on a correct spatial relationship.

• Hold face-to-face meetings with the team, such as getting to meet and analyze the site.

• Design will be made only for the proposed location, not for subsequent sites.

• Project is focused directly to the food sales area.