New Era University
College of Engineering and Architecture
Bachelor of Science in Architecture
SUPERMARKET
ARCHITECTURAL DESIGN 4 – SPACE PLANNING 1
RESEARCH PART II
Submitted by:
Bagang, Lorraine Anne R.
Submitted to:
Arch. Mark G. Delfin
SUPERMARKET
I. DESIGN CONCEPT
ITEM BARCODE SHOPPING CART
FRONT ELEVATION VIEW LEFT ELEVATION VIEW
EXTERIOR VIEW
The design concept that I use in this project are “shopping
cart and Item Barcode”. Shopping cart is used for shopping and
can be only seen in shopping centers, it is one of the most
essential objects that is needed for any kinds of shopping
centers or businesses, and if a structure that is designed with
the outlook of a shopping cart it will be easily classified as
a shopping center better yet a supermarket. Item barcode is in
every product that a supermarket sells, a barcode is created in
a very strict way that every item has its own codes, the code
is created is letter ‘L’ because I would be the architect of the
project but it will changed into the initials of the owner or
the supermarket name if the design problem is provided.
II. BUBBLE DIAGRAM & ADJACENCY MATRIX
BUBBLE DIAGRAM
ADJACENCY MATRIX
III. RETAIL STORE TRAFFIC FLOW ANALYSIS
The traffic flow is how the customers or shoppers moves in
a store.
TYPES OF TRAFFIC FLOW
• GRID PATTERN -this pattern maximizes the available display
space and use the width and length of the traffic area to
make clear aisles and facilitate self-service shopping.
• FREE-FLOW PATTERN -this pattern uses a variety of fixtures to
create an unbalanced floor plan. This pattern focuses to
create a good atmosphere and this cost a lot of space but
this pattern encourages the shoppers to browse and make
unplanned purchases.
• COMBINATION OF PATTERNS -this pattern uses both the grid
pattern and free-flow pattern to make an atmosphere suited to
the form of the products with the considerations of the
shopper’s behavior.
Reference
http://www.jsw.org.au/elearning/retail/certIV/manage_merchandi
se_and_store_operations/unit_mm/concepts/mmc0104.htm