Documente Academic
Documente Profesional
Documente Cultură
A Thesis Proposal
Presented to the
_______________________________________
In Partial Fulfilment
By:
CHRISTIAN T. CARBON
MARIE S. CORPIN for the degree BS ARCH has been examined and approved for PROPOSAL
HEARING.
Thesis Committee
_________________
Jaime A. Peralta
Adviser
___________________ ___________________
Member Member
___________________ ___________________
Member Member
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TABLE OF CONTENTS
Chapter
ACKNOWLEDGEMENT………...………………………………………………………6
1 INTRODUCTION………………………………………………………….……8
Theoretical Background
Research Methodology
DEFINITION OF TERMS………………………………………..……..31
DATA…………………………….………………………………………36
Site Selection
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Site Analysis
Adjacent Buildings
Drainage Line
Utilities
Vegetation
Road Network
3 ARCHITECTURAL PROGRAMMING…………..………………….…………69
List of Spaces
4 SOLUTION……………………………………………………………………..91
Vicinity Map
Floor Plans
Elevations
Sections
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Floor Framing Plan
Foundation Plan
Perspectives
Mechanical Layout
BIBLIOGRAPHY..................................................................................000
APPENDICES 1....................................................................................000
APPENDICES 2.....................................................................................000
APPENDICES 3.....................................................................................000
APPENDICES 4.....................................................................................000
CV...........................................................................................................00
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AKNOWLEDGEMENT
This would not have been possible without the guidance and help of several individuals who is
one way or another contributed and extended their valuable assistance in the preparation and
First and foremost, I offer my sincerest gratitude to our adviser, Ar. Lance Bulangkit, MP., who
has supported us with his patience and knowledge while allowing us to work in our own way, we
attribute the level of our knowledge to his encouragement and effort and without him, this Thesis
To the University of Southern Philippines for providing a stimulating and fun environment in
which we students learn and grow into professional men and women;
To, for his patience and steadfast encouragement to complete this course,
To, for their wide knowledge and their logical way of thinking, which have been of great value
for us. Their understanding, encouragement and personal guidance have provided a good basis
for work;
To, for giving us the idea of pursuing this proposal, for his ardent support and for believing in
To, we are much grateful for the knowledge you all have imparted to us. Your insights and
To, for their expertise and that despite their busy schedule, they have painstakingly helped and
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To the College of Engineering and Architecture for assuring us with the necessary task and for
providing seminars that could aid us in the completion of this thesis proposal;
To all our professors for their untiring effort in encouraging us to pursue professional growth and
To the staff of the College of Engineering and Architecture for being accommodating to our
queries, likewise, the secretary and her student assistant for all their help;
To My friends, for their essential assistance in the making of our thesis proposal plan;
To our both side, friends and family, for creating a safe space where we could dig deep into our
To our co-Design10 takers for sharing their enthusiasm for and comments in our work;
To our invaluable network of supportive, forgiving, generous and loving friends for without
To our both Family for their love, support and understanding during the long years of our
education;
Last but not the least, the one above us all, the omnipresent God, for answering our prayers and
for giving us the strength to plod on despite wanting to give up and throwing in the towel.
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Chapter 1
INTRODUCTION
“Food is the art and science. So, take something out, you have to work with the recipe to
make sure that you’re providing delicious food with cleaner labels.” – Denise Morrison
Food can be seen, smelled, and tasted anywhere. It can be organic, natural, or
manufactured produced. Back in the prehistoric time, food is very crucial for survival. They hunt
and gather food for consumption and also storage. They also strive to find food anywhere for
loading to surpass the seasonal events in a year like spring, summer, fall, and winter days.
Processing of food like meat began as soon as people realized that cooking and salting prolongs
the life of fresh meat. It is not known when this took place; however, the process of salting and
sun-drying was recorded in Ancient Egypt, while using ice and snow is credited to early
Romans. Later on, as technology and cities developed, canning was introduced by Nicolas
Appert who in 1810 received a prize for his invention from the French government.
In line with our proposal, there is the term ―processed meat‖ which is considered to be
any meat that has been modified or changed in order either to improve its taste or to extend the
shelf life of the meat. It also includes all the processes that change fresh meat with the exception
of simple mechanical processes such as cutting, grinding or mixing. Processed meat usually
composed of pork or beef but also of poultry, while it contains meat by-products such as blood.
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Methods of meat processing include salting, curing, fermenting, and smoking. Examples of meat
processed products are bacon, ham, sausages, salami, corned beef, jerky, canned meat and meat-
based sauces.
Our country, the Philippines is a net exporter of processed meat products. Based on the
records of PAMPI or Philippine Association of Meat Processors Inc., in 2013, the industry
generated 47.3 million US Dollars in exports. Major export markets include the United Arab
Emirates, Qatar, Saudi Arabia, Kuwait, Japan, the United States, Canada, Guam, and Taiwan.
The local industry imports around 85% of its raw material inputs. In terms of finished processed
The Philippine Association of Meat Processors, Inc. (PAMPI) is composed of 175 meat
processors in the country, majority of which are located in the National Capital Region, Region
III, and Region IV-A. These companies produce 600 million kilos of meat products worth of 90
billion Pesos.
Here in the Philippines, particularly here in Cebu, has a bunch to offer when it comes to
meat processing industry. A first class highly urbanized city in the Central Visayas Region. It is
the Philippines‘ main domestic shipping port, and is home to about 80% of the country‘s
domestic shipping companies. With Cebu City‘s proximity or being near to many islands,
beaches, hotel and resorts, diving locations, and heritage sites, high domestic and foreign tourist
arrivals have fueled the City‘s business and tourism industry to boom.
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Hence, a food manufacturing company wants to open their main plant in Cebu City area.
Due to high demand in their food products, they planned to propose a main plant that would
produce their processed meat products in the country. By that, this calls for proper planning and
zoning to avoid any damages in the nature of the community as well in the chosen area itself.
The goal is to build a Food Manufacturing Company that is environmentally friendly and hazard
free.
R AT I O N A L E O F T H E S T U D Y
Throughout the world, hotels, resorts, inns and other leisure & accommodation facilities
have started to make their businesses greener. In our country, Government and Private
Organizations are already adapting a ―green environment‖ whether naturally located in an urban
area or amidst a rural Metropolitan. In fact, laws and ordinances on preservation and protection
of our natural resources are being reinforced. This has been the trend in the world due to the
unusual calamities and other catastrophic events brought about a devastated ecosystem. In
conclusion, why not built something that just not beautify an area with modern and classic
infrastructure designs but will also preserve our environment in a good way and will help the
A healthy diet means eating a variety of nutritious foods from different food groups,
including fresh fruits and vegetables, grains and cereals opting for whole grains when possible,
proteins, dairy and healthy fats. Most foods consumed nowadays are processed at least to some
degree, but not all processed foods are the same. For example, fruit canned in fruit juice will be a
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better option than fruit canned in sugary syrup. When hosen mindfully, processed foods can be
Less processed foods such as frozen fruits and vegetables provide valuable sources of
nutrition such with greater convenience and lower price. Chopped, frozen, and canned foods in
natural juices or water, are good alternatives for busy people having limited time to shop or cook
Food process makes food edible like Grain crops, for example wheat and corn, are not
edible in their natural state. Processing techniques, such as milling and grinding, turn them into
flour, which they can be made into breads, cereals, pasta and other edible grain-based products.
There are 3 types of flours depending on the processing level, choose wholegrain when possible.
You can learn more about the journey of grain to bread in our ‗Gain on grain‘ info graphic.
Safety, shelf life, and preservation are reasons why processing of food are done.
Processing improves or even ensures food safety by removing harmful microorganisms. The
main methods are pasteurisation, air-tight packaging, and the use of preservatives.
For the Nutritional quality of processed foods, food processing can affect the nutritional
quality of foods in both ways: it can enhance it, for instance by adding components that were not
present, like vitamin D through fortification, or by lowering fat, salt or sugar. It can also cause
some fibre and vitamins and minerals to be lost, for example through excessive refining, heating
or freezing.
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For the Convenience, Processing and packaging technologies helps answer modern day
time-constraints by providing a range of convenient foods: ready meals, bagged salads, sliced
and canned fruits and vegetables that take little time to prepare and can be consumed ―on the
go‖.
For the Price, Food processing can decrease the cost of foods. For example, frozen
vegetables have a similar nutritional value as fresh ones, but at a lower price, as they have
already been prepared, do not contain inedible parts, can be bought in bulk, and can last longer.
This way, processing increases the shelf life of food, and decreases the amount of waste,
THEORETICAL BACKGROUND
For additional understanding of the study, the researchers made use of different reading
materials related to the study. These materials such as books, magazines, newspapers, thesis and
other web articles are essential in widening the knowledge of the researcher. It will also guide the
researchers to be able to accomplish its target objectives by getting ideas on other related studies
The information gathered by the researchers focuses in the development of the food
manufacturing plant and its contribution or advantages to the economy, the locals, consumers,
and users.
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The researchers also sum up the different techniques and solution or recommendations on how to
gain private companies and stock holders to franchise or to be part with the business, eventually how to
fully develop the company to the next level. The products and surveys in the market are also being
studied. The laws and provisions are also being included to be well guided.
R E L AT E D L I T E R AT U R E
‗‘Food manufacturing is the process of taking edible raw materials and transforming
them into food products that can be bought and sold.’’ - Devra Gartenstein
complex and sophisticated systems that use expensive equipment to create products bearing
little resemblance to their original ingredients. The food processing industry includes home
bakers who sell a handful of loaves to friends and neighbors, as well as multinational
The U.S. Bureau of Labor Statistics defines food manufacturing as industries that
transform livestock and agricultural products into products for immediate or final
consumption. Except for salt, this is a mined mineral, virtually every other basic food
ingredient falls under the scope of livestock or agricultural products. The key element in the
BLS definition is the transformation of these original foods into other foods using equipment,
recipes and food production techniques such as baking, fermenting or chemical processes.
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Food manufacturing and food production definitions differ in that the former refers to food
products created with equipment and machinery, while the latter describes processes that
composed mainly of manufacturers of processed meats and suppliers from allied industries.
As the organization of record for the meat processing industry, PAMPI is committed to
provide consumers safe, stable and consistent supply of quality products at affordable prices.
During the past three decades, member companies have continuously embarked on
research and technology to ensure that products meet the needs of consumers while adhering to
accurate information on food issues, products manufactured by its members are assured of
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PAMPI is a committed partner of government in promoting economic growth and
BELCRIS FOODS fully materialized its operations in 2002 with the help of competent
people. The business has made its name in the food processing industry, concentrating on frozen
processed meat products such as bacon, hams and sausages and other quality frozen breakfast
products and Euro-Sausages bearing Tins as Brand Name. We are also the exclusive Distributor
Belcris Foods Inc., aims to continuously improve, coupled with quality customer service,
to become and is still one of the most valuable suppliers of most hotels, resorts and restaurants
not only here in Cebu, but other neighbouring provinces across the country.
Now, having over 200 employees, Belcris Foods has been living up to its vision of
achieving sustainable growth and being a global leader in Food Service operations with monthly
sales of around 300 tons of meat. We have not only grown geographically, but we have set some
standards for quality, service and product safety. Our existence is because of everybody‘s hard
work and we strive to attain our vision by becoming a trusted leader in the food service industry,
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VIRGINIA FOOD, INC in Mandaue City, Cebu
VIRGINIA FOOD, INC. is a food manufacturing company that has touched the lives of
Filipinos with its premium canned and frozen processed meat products for more than 30 years.
VIRGINIA‘s journey started as a backyard poultry farm back in the 1960‘s, now the company
has grown to be one of the most aggressive and exciting local food manufacturing in the
Philippines. VIRGINIA FOOD, INC offers canned products ranging from corned meat, meat
loaf, sausages, spaghetti sauces, beans and more. Frozen processed meat products include
hotdogs, cold cuts, hams, bacons, specialty sausages and other meat products.
The company strives to continue forging strong relationships with its customers, and aims
to provide them with the best products, services, and technology. VIRGINIA FOOD, INC.
continually improves its distribution system in order to further cater communities in far-flung
regions. VIRGINIA FOOD, INC.‘s continuing success is driven by its passionate and goal-
oriented professionals guided by the principles of integrity. The company nurtures its people and
continues to inculcate to each individual the core values of the organization. These are some
photos inside the manufacturing plant of VIRGINA FOOD, INC. in Mandaue, Cebu City.
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Figure 2 Inside the Virginia food manufacturing plant
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GREEN BUILDING IN MANUFACTURING
Think of a factory and smokestacks come to mind. ―Green‖ building isn't in the picture.
But factories around the world are going green at a remarkable pace. Today, there are 500
million square feet of green factory space, including pace-setting construction, here in Chicago.
Why? Green manufacturing saves big money in the long run. Manufacturers do well by
doing well.
Evidence for this trend is in a new report from the U.S. Green Building Council, which
oversees LEED, the world's most widely used green building rating system. According to "LEED
in Motion: Industrial Facilities," there are more than 1,775 LEED-certified industrial facilities, a
figure projected to reach more than 2,710 industrial facilities, which would mean an additional
has helped make workplaces healthier and more energy efficient. Factories and buildings attain
Office buildings have long been exemplars of LEED certification. But manufacturing
plants, industrial facilities and product factories also have become a cornerstone for the
international green building industry. The growing adoption of LEED in this sector has given
corporations another tool to achieve high-performing business operations and positively affect
occupant health, reduce water and energy use and increase cost savings, all at the same time.
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The boom in LEED manufacturing facilities reflects the changing nature of
manufacturing itself. Today's newest factories no longer make yesterday's products, nor do they
fit the stereotype of the dark, dirty assembly lines that gorged on fossil fuels.
The USGBC's LEED program, which stands for Leadership in Energy & Environmental
Design, is spreading among the manufacturers of legacy products. The Fiat Chrysler
Automobiles Trenton (Mich.) South Engine plant became the world's first engine plant to
achieve LEED Gold. Because of its design, annual CO2 emissions were lowered by 12,000
metric tons—equal to the energy use in nearly 1,000 homes—and annual new energy use was
Credits in the LEED system are determined with constant and direct input from the
building industry. In the newest iteration of the rating system, certain credits were adapted
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When it comes to constructing auto-manufacturing facilities, Walbridge has the know-how.
That‘s why Chrysler hired Walbridge to provide construction management services for its
630,000-square-foot engine manufacturing facility, located 25 miles south of the Motor City, in
Trenton, Mich. With Trenton Engine South, Chrysler can manufacture 660,000 fuel-efficient V6
engines a year, while leaving minimal impact on the environment. Compared to older facilities of
Here‘s why:
Yearly carbon dioxide (CO2) emissions are reduced by more than 12,000 metric tons –
Energy usage has been lowered by 39 percentage, which saves the automaker $1.25
Water usage is reduced by 1.5 million gallons each year – the amount needed to fill 68
plantings, a ―cool‖ white roof and the use of light-colour hardscape materials.
LEED and use it in manufacturing structures. Sean Hogan of RDK Architects notes that the
manufacturing‖ industry has traditionally been considered the main contributor to environmental
pollution.‖ But manufacturers are changing their worldview, he says, and is "actually doing the
right thing.‖
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FLOW OF THE RESEARCH PROCESS
OCCULAR PROBLEM
INSPECTION
PHYSICAL SURVEY
DATA REVIEW LIT.
GOALS AND
RELATED LIT.
OBLECTIVES
HISTORY
SITE SELECTION
PROCESS
PROGRAM
DEVELOPMENT
THEORITICAL
BACKGROUND
DETAILED SITE
ANALYSIS ARCHITECTURAL
PROGRAMMING
SPACE PROGRAMMING
DESIGN PROGRAMMING SPACE REQUIREMENTS
DESIGN CONCEPT/ ISSUES/ SPACE DESCRIPTIONS
APPROACH/ FEATURES SPACE COMPUTATIONS
WORK/TRAFFIC FLOW
TECHNICAL DATA AND
DESIGN STUDIES
SYNTHESIS
ORGANIZING CONCEPT/
SITE DEVELOPMENT/
STRUCTURE DEVELOPMENT
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S TAT E M E N T O F T H E P R O B L E M
To Design a Food Processing Plant that will be the main branch of Belrcis Foods, Inc.
and where the core and chief command is engaged. And thus, will be a useful and exciting
development for the chosen case of this study, the client already bought a site, a new location for
their main plant, hence the researchers will just have to analyse and survey the area whether it is
fit to be the centre of industrial society, easy flow transactions, road network accessibility, and a
place of good camaraderie for each employees and clients, with eco-friendly environment at the
same time.
Refining and edifice well-tested machineries for food processing that can be adjusted
easily by the employees of the company. Producing good quality and quantity of products that is
to be transported and distributed to other branches, and clients all over the country. For the
community as well, with proposed additional facilities, rentable spaces and concessionaires, in
this study will give those jobs, and a sustained profitable zone that will make their place
marketable.
According to the book of Robert Hershberg ― Architectural Programming and Pre- design
Manager" there are three enduring values of architecture—Survival, Good life and Art— but
these three values are not sufficient to describe all of the important issues that architects must
address in designing and planning. There is an expanded list of eight important values of
Safety (HECTTEAS). With these values, it was shown to encompass the three traditional and
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other important values that might have significant impact on architectural decisions. The study
aims to answer the following sub-problems based on the eight important values that are needed
Human issues
The study aim fast production within the employees of the company (user) and cater the needs
and satisfaction of its clients, considering its potential activities that enhance more products. It
also help the researcher to determine what spaces that is needed and zone or group the spaces
based on the efficiency, flow, movement and relationship and determine the spaces for
productions, public, private and semi-private.. It also aims to answer the following:
a. Who are the users? And what possible activities suit in the development?
b. What potentials do Belcris Foods, Inc. has to offer to create more clients and to expand
c. What facilities, machines, and spaces needs to be improve or are added in the main food
processing plant?
Environmental issues
Sites are still need to be chosen carefully and should be able to meet the specifications of and
industrial structure. Aside from which, it is also important to contemplate the climate, design and
planning process in which it consider the safety and well-being of the people or the user itself. In
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b. How the plant was planned and design in consideration to its topography, climate, water
c. What activities or strategies are needed to conserve and protect the environment?
Cultural issues
Sites are still need to be chosen carefully and should be able to meet the specifications of and
industrial structure. Hence, there should be some factors have to be considered along the process.
a. Are there historical structures in the site? What does it says about the culture of the
community?
b. What are the method in conserving and preserving the natural resources?
d. What activities or spaces that can generate income to locals and the community?
Materials used should be chosen according to availability, or what the community is abundant
with and considering the fact that the company can generate and can compete with new
technologies nowadays, it should be cost efficient and at the same time it blends with nature
environment, since the client tends to give what‘s for the best of its company, the materials and
the development should be liquidated properly and somehow minimize the cost of the
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b. How should the food processing plant be planned and designed that is cost efficient and
Safety Issues
And also it is important to considering the safety of its users to discourage unnecessary
activities that can harm the users and minimize criminals from malicious activities. It is
important to provide fire escapes and protection from fire and other calamities and proper
lighting, drainage and waste disposal should be consider for the safety and wellbeing of the
b. Are there possible evacuation ahead in case of fire or natural calamity and what are
OBJECTIVES
The goal is to integrate a main branch with wise eco-friendly planning, with form,
efficiency, and functionality at the same time. And conserves the environment and sustains the
well-being of the local people around the plant and construct a recreational facility that provide
the site a good potential for illustrious visit which contribute to the towns economic growth and
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Architecture solution to cater awareness program and function
Sanitary facilities
Proper drainage
When hotels, resorts, restaurants, and other businesses connected to food industry
boomed in our country, the deliveries and transactions for processed meats and products are very
flourishing. Some even import and more likely to export goods to different companies, countries,
etc. However, over the years there has been much confusion over the concept that several places
are being promoted for best processed products despite that fact that they are not practicing or
demonstrating good principles. Understanding these principles, elements, and factors are
significant part of this study to be able to design a main plant for Belcris Foods, Inc, in
This Study will help thee food processing plant of Belcris Foods, Inc. emerged to become
world class and distribute a well refined first-class products which gives a satisfying and
nourishing to the clients and its customers. A plant that composed of both tangible and intangible
elements found on site which collectively contribute to the quality and value of the products.
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Data gathered from the study will guide contractors, suppliers, government sectors and
even locals on how to properly sanitized and develop the area without degrading its natural
resources and to align developments with the cultural and lifestyle of the locals within the
community so as not to create an invasive transformation but rather a more friendly environment
to add.
RESEARCH METHODOLOGY
industrial infrastructure.
The Researcher is required to study the developing area and the given site condition in
order to distinguish the major and minor problems. It is required to do a site visit for their
observation and knowledge in its current setting and problems. Data gathering is done through
research, interviews; surveys will be done in order to come up with a best solution.
The public, residents and locals alike, adventure-seekers and nature enthusiast (local and
international) as well as the city officials in the city of yet chosen site will be the main
respondents of the study including the residence, employees, random professionals, and the
consumers are considered as well. Personal Interview with the following is essential for data
gathering:
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Barangay Locals - who have been living there for 20 years; They will be able to
provide, describe and inform about the changes of the place that may be needed in the
study.
Barangay or Government officials - they could help ad gives data regarding the site
maps and other documents needed. And inform us about their future plans or goals
Interview questions
Computer or Laptop
Gathering of Data
Sources of information:
Internet
A very reliable accessible source of information that provides or search data that
any other can rely on with no hassle, with the advantage of World Wide Web it‘s easy
Library
data to be found in pages of a book, studies, journals, news and publication etc.
readily accessed by student and researchers alike, but less likely to be used during the
Personal Experience
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The researcher‘s observation and knowledge is the best lesson that anyone can
learn. It‘s a very useful knowledge in terms of information and the process of
Personal interview
Interviews are done to enable the researchers to acquire detail information of the
knowledge and or is specialize on it that gives information necessary to the study and
it includes legal requirements statistic, program and magazine news and publication.
Treatment of Data
Data gathered during the site visit and interview will help determine the existing
condition and practices that will aid the researcher in identifying the different issue to be raised
for the derivation of concept and architectural solution. The maps and other data regarding the
site characteristics will be analyzing by the researchers to provide better understanding of the site
and thorough study of different architectural studies and ecological methods and practices that
may be applicable towards the come up with the good solution of the proposal with consideration
of its existing condition. The population data and statistics will help the researchers in
determining the carrying of the site and input the strategies of the controlling access without
limiting the nature. And review on the laws and policies and ordinance for guidance and legal
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SCOPE AND LIMITATIONS
The scope of this project primarily focuses on the architectural aspects of planning and
designing the Proposed Food Processing Plant of Belcris Foods, Inc. while adhering to principles
Employees: College graduates with degree are most likely to be hired and with an
upright background that fits the company‘s business. High school graduates for
production can be also hired; so as goes to all the locals of the community those are fit for
Gender: Equality will be practiced within the company premises. Thus, includes
Laws, building codes and ordinances applicable to the project will be followed and
referred to. This study has to deal with the ideal type of facility that is needed to be provided to
adhere to eco-tourism; therefore, the scope of this study shall be limited in the following areas:
formulation of plan and during the design process is limited, since gathering of concrete
details needed for the construction of the establishment can never be accommodated
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Project financing and Structural calculations will not be covered in this study.
However, appropriate theories and analysis will still be applied and taken into
In the process of designing The Food Processing Plant, the following are taken into
consideration:
Mechanical, Electrical, Sanitary, and I.T Systems are located and planned exactly
environment.
The Presentation of the solutions for the utilities such as structural, electrical, and
mechanical are only conceptual leaving the design to the experts in a particular field.
The architectural and engineering plans functions for all types of people including
for the PWD‘s users, eco-friendly structure that uses natural lighting and ventilation,
DEFINITION OF TERMS
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Prehistoric Time - The prehistoric era is the witness of the time when there was no
Salting - is the preservation of food with dry edible salt. It is related to pickling in
general and more specifically to brining (preparing food with brine, that is,
Processed meat - are meats that have been preserved by smoking or salting, curing or
Curing - is the addition to meats of some combination of salt, sugar, nitrite and/or nitrate
Fermenting - is the process in which a substance breaks down into a simpler substance.
households, restaurants, or
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Environmentally Friendly - are sustainability and marketing terms referring to goods
the environment.
Metropolitan - is a region consisting of a densely populated urban core and its less-
housing.
or in a colony of cells.
Pasteurisation - is the process by which heat is applied to food and beverages to kill
Air-tight Packaging - the air sucked out and the package sealed. By removing air from
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reduced, impeding the ability of oxygen-breathing
Resemblance - similarity imply that there is a likeness between two or more people or
things.
Green Building - is the practice of creating structures and using processes that are
effective buildings.
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ORGANIZATION OF THE STUDY
Chapter I: Introduction
It this chapter it talks about the overview and the general idea of the study. It also discusses about the Problem,
Assumptions, and Significance of the Study, Definition of Terms and Organization of the Study. It talks about
the research method, how it comes up to the study its location and who the research was done and how the
information or the data was gathered. It determines what theories and ideas exist in relation to the topic. It talks
about the key concepts, theories, and a model that is relates to the topic, it gives research direction. It Includes
It this chapter It talks about the client and its settings. Its users and the site and location. It Includes Client,
Desired Behaviour, User, Function Criteria and Site. It refers to the data gathered and how you come up with
the spaces and relationship to its function and evaluation of the site and explain the conceptual and strategies, it
Includes Space Program, Space Relationship Diagram, Site Analysis and Development of Design Concept.
It this chapter it gives the List of Spaces, Space Matrices, Space relationship Diagrams, and Space program
Sheets that helps in conceptualizing and finalizing an efficient flow of the design to be ready for planning and
drawing solutions.
It answers to the research and integrate an explanation of it into the rest of the section‘s discussion. Then give
the conclusions that you draw based on the results of your research. Finally, answer the main question and
explain how it have come up to the conclusion. It doesn‘t just list the question with the answer, but carefully
explain it and incorporate it. It Includes Design Development, Final Presentation and Bibliography.
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Chapter 2
CLIENT
BELCRIS FOODS started operation 1997 with 3 products, 3 chest type freezers and 3
personnel, managed by Ms. Isabel and Ms. Christine being enjoyed as their leisure pursuit or past
time. Fully materialized its operations in 2002 with the help of competent people. The business
has made its name in the food processing industry, concentrating on frozen processed meat
products such as bacon, hams and sausages and other quality frozen breakfast products and Euro-
Sausages bearing Tins as Brand Name. We are also the exclusive Distributor of McCain
We have established our Boracay, Bohol and Cagayan branches. Through its existence
selection of products, competitive pricing, reliable customer service and efficient sales force,
there‘s no reason behind why we are known in spite being a new member in food industry. Our
Plant factory is located at Plaridel St., Alang-alang Mandaue City Cebu and Dao, Dauis, Bohol
for Bohol Branch, CDT kal bldg. Pinikitan, Cagayan de Oro City for Cagayan Branch and Sitio
Angol, Manoc-Manoc, Boracay Aklan for Boracay Branch and Glaciers Cold Storage FTI
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Because of our aim to continuously improve, coupled with quality customer service, we
have become and is still one of the most valuable suppliers of most hotels, resorts and restaurants
not only here in Cebu, but other neighboring provinces across the country.
Now, having over 200 employees, Belcris Foods has been living up to its vision of
achieving sustainable growth and being a global leader in Food Service operations with monthly
sales of around 300 tons of meat. We have not only grown geographically, but we have set some
standards for quality, service and product safety. Our existence is because of everybody‘s hard
work and we strive to attain our vision by becoming a trusted leader in the food service industry,
1. Primary Users
a. Administrative – these are the people assign to take charge and manage and maintain
b. Other Employees – these are the people who work for the different management of
the company.
2. Secondary Users
a. Guests - these are the people who have business transactions or sales representatives
b. Delivery Personnel – these are the people in charge of the deliveries of the raw
products to the company and the final product of the company to the resellers.
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RELATED BUILDING LAWS
C O D E S , D E S I G N S TA N D A R D S o r G U I D E L I N E S &
C O N S I D E R AT I O N
The following list of code pertaining to designing and planning of a resort development:
P. D. 1096 – National Building Code of the Philippines and Its Implementing Rules and
Regulations.
P. D. 1185 – Fire Code of the Philippines and Its Implementing Rules and Regulations.
P. D. 856 – Code on Sanitation of the Philippines and It‘s Implementing Rules and
Regulations.
R. A. 1378 – National Plumbing Code of the Philippines and Its Implementing Rules and
Regulations.
Company. 1980
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PLANNING & DESIGN STANDARDS
Laws and codes shall be applied for the A Proposed Food Manufacturing Facility of Belcris
Foods Inc. as part of its basic requirement and to ensure its safety and integrity.
1. Environment: The land or site upon which will be constructed for the A Proposed Food
Manufacturing Facility. Thereto, shall be sanitary, hygienic or safe. In the case of sites or
buildings intended for use as human habitation or abode, the same shall be at a safe
2. Occupancy: A building designed for other purposes shall not be converted into A
Proposed Food Manufacturing Facility. The location of a development shall comply with
compliance with the latest version of the International Building Code (IBC) and with the
latest version of the Life Safety Code (NFPA 101). Additionally, the following protective
4. Lighting: Vary lighting levels and types throughout the A Proposed Food Manufacturing
Facility, provide a combination of task and ambient light to create interest. Consider that
most public spaces in the Facilities should exhibit a more residential or hospitality-
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5. Window Openings and Ventilation: Adequate ventilation shall be provided to ensure
Window openings – a total free area of openings equal to at least 10% of the floor
area of the room, provided that such opening shall not be less than one square meter.
Window openings for Toilet and bathrooms, and similar rooms - an area not less than
1/20 of the floor area of such rooms provided that such opening shall not be less than
Windows shall also serve as emergency egress to vacate the premises or access for
rescue operations
a. They can be opened from the inside without the use of tools
b. The minimum clear opening shall have a width not less than 820 millimetres
c. The maximum distance between the bottom of the opening and the floor is
820 millimetres.
d. Quick opening mechanism is provided for shutters, screens or iron grills used
in openings. This is for emergency egress. They must be readily opened from
the inside and designed in such a way that when opened, they will not drop to
the ground.
obstacles and must lead to a direct access down into the ground or street level.
Guest rooms, bathrooms and other opening to outdoor space shall be effectively
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6. Auditory and Visual Privacy: shall observe acceptable sound level and adequate visual
seclusion to achieve the acoustical and privacy requirements in designated areas allowing
7. Water Supply: A Proposed Food Manufacturing Facility shall use an approved public
water supply system whenever available. The water supply shall be potable, safe for
drinking and adequate, and shall be brought into the building free of cross connections.
8. Waste Management and Sewage Disposal: Liquid waste shall be discharged into an
approved public sewerage system whenever available, and solid waste shall be collected,
refuse or debris, or deposing wastes in bodies of water are prohibited as stated in Section
70 of the Implementing Rules and Regulations of R.A. 7586. For this, the development
should provide efficient collection, storage, and disposal for both wastewater and solid
waste.
drainage system in all areas where it exists. It shall be the responsibility of every local
government unit to provide and maintain in a sanitary state and in good repair a
satisfactory system of drainage in all inhabited areas where waste water from
buildings and premises could empty without causing nuisance to the community and
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When public sanitary sewer is not available in any street abutting such a lot or
premises, waste water piping from any building or works shall be provided with
Septic tank – shall be located not less than 25 meters from any well, spring, cistern or
other sources of drinking water, not less than 1.5 meters from any water service line,
- Rectangular in shape
SEPTIC TANK
The least expensive solution for sewage treatment is the use of septic tanks. Septic tanks
are mainly used by medium to small scale hotels, resorts, and residential developments. A septic
system has two primary components: the septic tank which breaks down the sewage through
anaerobic action and the soakage pit which operates aerobically. The first compartment of the
Septic tanks receive only pour and flush water, which passes after settlement unto the
second compartment liquefaction or settlement in the first compartment removes the solids.
Septic tanks reduce BOD by 30-50% but faecal bacteria are only reduced slightly. It shall be
located not less than 25 meters from any well, spring, cistern or other sources of drinking water,
not less than 1.5 meters from any water service line, and not less than 3 meters away from water
main.
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9. Sanitation: Utilities for maintenance of sanitary system, including approved water supply
and sewerage system, shall be provided through the buildings and premises to ensure a
10. Housekeeping: provide and maintain a healthy and aesthetic environment for occupant,
11. Maintenance: There shall be an effective building maintenance program in place. The
buildings and equipment shall be kept in a state of good repair. Proper maintenance shall
12. Material Specification: Floors, walls and ceilings shall be of sturdy materials that shall
13. Fire Protection: There shall be measures for detecting fire such as fire alarms in walls,
peep-holes in doors or smoke detectors in ceilings. There shall be devices for quenching
fire such as fire extinguishers or fire hoses that are easily visible and accessible in
strategic areas.
14. Signage: There shall be an effective graphic system composed of a number of individual
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interpretive and directional signs which must be written clearly and legibly. Height of the
signage should not be higher than 1.60 meters which is inclusive of the normal cone
vision for a man standing. Letter size should not be less than 25mm of capital letter
15. Setbacks: facilities for Food Manufacturing Facility should be located away from the
shore as much as possible. Setbacks are important because they allow natural coastal
process to occur uninterrupted and ensure both physical and visual access to the coastline.
16. Aesthetic: Building height should not be taller than coconut trees for good aesthetics.
This is the common measure in the Philippines as many coastal areas in the country and
the tropics are lined with coconut palms should not be taller than the watch tower ruin.
17. Parking: Parking Allocation, according to Rule VII of national building code (PD 1906)
requirements under this division is a minimum parking of one (1) car slot for evert 1000
sq. m. of gross floor area. One (1) bus slot for every hundred (100) workers and if
number of workers exceed two hundred (200) provide one (1) off-RROW (or off-street)
passenger loading space that can accommodate two (2) queued Jeepnes/shuttle slots.
Provide at least one (1) loading slot for articulated truck or vehicle (12.00 meter long
container van plus 6.00 meter length for a long/hooded prime mover) and one (1) loading
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slot for a standard truck for every 5,000.00 sq. meters of GFA. And provide truck
manoeuvring area outside the RROW (within property or lot lines only).
side on side-walk that leads directly into the facility. Locate bicycle racks near the facility
1-25 1
26-50 2
51-75 3
76-100 4
101-150 5
151-200 6
201-300 7
301-400 8
401-500 9
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18. PWD Ramps: changes on the level shall reacquire a ramp except when serve by dropped
sidewalks; curb ramp, elevator and other mechanical device. Accessible ramps shall have
the following facilities and features: -minimum clear width of 1.20m, gradient not sleeper
then 1: 12. Maximum length of 6.00m: accessible ramp with a total length longer than
6.00m shall be provided with intermediate length with a minimum length of 1.50m.
19. Rooms Requirements: The structures must be designed to provide continuous and
efficient ventilation, and provide protection from the sun, rain, and insects. The code
specifies the following requirements for a habitable room with natural ventilation:
Ceiling Height – not less than 2.7 meters for rooms with natural ventilation
a.) Rooms for human habitation – 6.00 square meters with the least dimension
of 2.00 meters
b.) Kitchens – 3.00 square meters with the least dimension of 1.50 meters
c.) Toilet and Bath – 1.20 square meters with the least dimension of 0.90
meters
Table 2: Employees:
1-50 1 1 1 1 1 2
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51-100 2 2 2 1 1 3
101-150 2 3 2 2 2 4
151-200 3 4 3 2 2 5
1-100 1 1 1 1
100-200 2 2 1 1
201-400 3 3 2 2
401-600 4 4 3 3
1-20 1 1 1 1 1 1
21-30 1 2 1 2 2 1
31-40 2 2 1 3 3 1
41-50 2 3 2 3 3 2
51-75 3 4 2 4 4 2
76-100 3 4 2 4 4 3
FOR EVERY 1 1 1 1 1 1
ADDITIONAL 50
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SURVEY DATA & PHYSICAL ANALYSIS
Preliminary Data
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Adjacent Buildings
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Drainage and Water Runoff
The site is still bare but the water path when it rains is downhill and not in an instance that
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Access Road
The site is located along the high way and accessible for possible clients, customers and
Utilities
The water supply can easily be planted when the infrastructure is going to take place; the
location is quite abundant of water supply. The area has access to electric supply as well
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Rotation of Wooden Trees
Since the land is still bare, there have grown bushes in further part of the area; banana
trees, malunggay tree along the road, mango tree, talisay tree.
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SITE ANALYSIS
the province of Cebu, Philippines. According to the 2015 census, it has a population of 59,712
people. Also spelled Cordoba, most of the municipality lies on separate islands off the southern
coast of Mactan Island. It is connected to the main island of Mactan by two bridges with a third
to be opened by 2021. Cordova is bordered to the north by the city of Lapu-Lapu, to the west is
the Mactan Channel, to the east is Olango Island, and to the south is Cebu Strait.
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Geography
Mactan Island by a narrow stream, as well as the islets of Gilutongan (also spelled
Hilutungan), Nalusuan, Shell, Tongo and Lava. The two islets of Gilutongan and Nalusuan are
part of the Olango Island Group in the middle of the Cebu Strait. Its land area is 789.6 hectares
(1,951 acres), of which 740.85 hectares (1,830.7 acres) constitutes the main island and 48.75
The surface of the town consists entirely of karstic limestone rock geologically associated
with the Plio-Pleistocene Carcar Formation, dated to 2½–3 million years ago. The topography of
Cordova is flat land, the highest point being only 10 metres (33 ft) above sea level.
Climate
The climate of Cordova is of Coronas type III, meaning the seasons are not very
Its temperature ranges from 18 to 35 °C (65 to 95 °F), with a mean high temperature of
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Barangays
Source: https://en.wikipedia.org/wiki/Cordova,_Cebu
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Elevation Map
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Macro and Micro Climatic Conditions
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Cebu,Philippines - Solar Energy and Surface Meteorology
Some parts of four barangays in Lapu-Lapu City when flooded, water would reach in ankle-deep
with a following night of continuous rain. When this happens, around 2,500 houses in ten sitios
The Municipality of Cordova is not flood prone and not hazard prone area, which entails that it
The mean monthly relative humidity over the year in Lapu-Lapu City, Philippines:
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AVERAGE WEATHER IN LAPU-LAPU CITY
The climate in Lapu-Lapu City is hot, oppressive, windy, and overcast. Over the course of the
year, the temperature typically varies from 76°F to 90°F and is rarely below 74°F or above 93°F.
Based on the beach/pool score, the best time of year to visit Lapu-Lapu City for hot-weather
TEMPERATURE
The temperature in Lapu-Lapu City varies so little throughout the year that it is not entirely
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The figure below shows you a compact characterization of the entire year of hourly average
temperatures. The horizontal axis is the day of the year, the vertical axis is the hour of the day,
and the color is the average temperature for that hour and day.
CLOUDS
The clearer part of the year in Lapu-Lapu City begins around December 17 and lasts for 4.4
months, ending around April 29. On March 6, the clearest day of the year, the sky
is clear, mostly clear, or partly cloudy 40% of the time, and overcast or mostly cloudy 60% of
the time.
The cloudier part of the year begins around April 29 and lasts for 7.6 months, ending
around December 17. On August 2, the cloudiest day of the year, the sky is overcast or mostly
cloudy 92% of the time, and clear, mostly clear, or partly cloudy 8% of the time.
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RAINFALL
To show variation within the months and not just the monthly totals, we show the rainfall
accumulated over a sliding 31-day period centered on each day of the year. Lapu-Lapu City
Rain falls throughout the year in Lapu-Lapu City. The most rain falls during the 31 days
The least rain falls around April 10, with an average total accumulation of 1.5 inches.
SUN
The length of the day in Lapu-Lapu City does not vary substantially over the course of the year,
staying within 43 minutes of 12 hours throughout. In 2019, the shortest day is December 22,
with 11 hours, 31 minutes of daylight; the longest day is June 21, with 12 hours, 44 minutes of
daylight.
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The earliest sunrise is at 5:21 AM on May 30, and the latest sunrise is 46 minutes later at 6:07
AM on January 28. The earliest sunset is at 5:18 PM on November 18, and the latest sunset is 52
Daylight saving time (DST) is not observed in Lapu-Lapu City during 2019.
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WIND
This section discusses the wide-area hourly average wind vector (speed and direction) at 10
meters above the ground. The wind experienced at any given location is highly dependent on
local topography and other factors, and instantaneous wind speed and direction vary more widely
The average hourly wind speed in Lapu-Lapu City experiences significant seasonal variation
The windier part of the year lasts for 5.0 months, from November 20 to April 19, with average
wind speeds of more than 9.9 miles per hour. The windiest day of the year is January 17, with an
The calmer time of year lasts for 7.0 months, from April 19 to November 20. The calmest day of
the year is June 2, with an average hourly wind speed of 7.1 miles per hour.
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The predominant average hourly wind direction in Lapu-Lapu City varies throughout the year.
The wind is most often from the west for 3.7 months, from June 24 to October 15, with a peak
percentage of 58% on August 18. The wind is most often from the east for 8.3 months,
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THE SITE
The chosen site of our client is located in Barangay Poblacion, Cordova, Cebu, Mactan Island.
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Road Network
National Hiway
private.
Going to Day-As
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Chapter 3
ARCHITECTURAL PROGRAMMING
LIST OF SPACES
ADMINISTRATIVE SPACES
PURCHASING OFFICE
LOGISTICS OFFICE
IT DATA CENTER
ADMINISTRATIVE OFFICE
PRD OFFICE
PDN OFFICE
QCD OFFICE
HRD OFFICE
ITD OFFICE
QMS OFFICE
ARCHIVE ROOM
GM‘S OFFICE
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SECURITY OFFICE
PRODUCTION SPACES
THAWING ROOM
STANDBY AREA
SPICE ROOM
SMOKEHOUSE
PACKAGING AREA
PROCESSING AREA
TURNOVER ROOM
QAD LABORATORY
STORAGE SPACES
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PACKAGING WAREHOUSE
SERVICE AREAS
PARKING AREAS
CANTEEN
CLINIC
RENTABLE SPACES
A. ADMINISTRATIVE SPACES
PURCHASING OFFICE
- Any installation or activity, or any division, office, branch, section, unit, or oth
- Medium Level
- 7 personnel max.
- 48 square meters
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- Tables w/ drawers, chairs
- Medium Level
- 5 personnel max.
- 25 square meters
- The sales department takes the responsibility of leading and setting strategies.
department.
- Medium Level
- 5 personnel max.
- 25 square meters
LOGISTICS OFFICE
- High Level
- 12 personnel max.
- 75 square meter
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- Tables w/ drawers, chairs, files shelves
data.
- Medium Level
- 6 personnel max.
- 40 square meters
ADMINISTRATIVE OFFICE
- High Level
- 9 Personnel max.
- 72 square meters
to manage the flow of money and thereby direct the course of your business.
- Medium Level
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- 5 personnel max.
- 25 square meters
- Responsible for the research and data gathering of the manufactured products
- Medium Level
- 8 personnel max
- 36 square meters
PRODUCTION OFFICE
- They are responsible for leading and guiding the production team for the day-
- High Level
- 10 personnel max
- 54 square meters
- Office of the head personnel for the Quality Management Service Team.
- High Level
- 10 personnel max
- 54 square meters
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HUMAN RESOURCE DEPARTMENT OFFICE
- Is the central pillar of the company and its activities fall under the following
- High Level
- 8 personnel max
- 36 square meters
- Medium Level
- 8 personnel max
- 36 square meters
- They are responsible for quantity and quality controls for the ingress and
- Medium Level
- 8 personnel max
- 36 square meters
ARCHIVE ROOM
- Houses the important Files, Documents, and other stuffs of the company.
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- Low Level
- Could be without personnel but only authorized to get inside for security
purposes.
- 12 square meters
CEO OFFICE
- Medium Level
- 2 Personnel
- 18 square meters
- Medium Level
- 6 personnel max.
- 30 square meters
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SECURITY OFFICE
- Responsible for the safety and security of the clients and users of the
manufacturing plant.
- High Level
- 10 Personnel max.
- 20 square meters
B. PRODUCTION SPACES
THAWING ROOM
- High Level
- 6 personnel max.
- 35 square meters
STANDBY AREA
- An area that raw materials can be standby before it can be processed in the
- High Level
- 4 personnel max.
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SPICE ROOM
- High Level
- 10 Personnel max
- 72 square meters
SMOKEHOUSE
- Area or room where the meat and other processed meat are cured and
smoked.
- High Level
- 8 Personnel max
- 84 square meters
PACKAGING AREA
- Area for packaging the processed food from different areas of production
space.
- High Level
- 6 personnel max
- 36 square meters
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VACUUM SEALING AREA
- This area does the vacuum of excess air inside a packed processed food.
- High Level
- 6 personnel max
- 36 square meters
PROCESSING AREA
- This area is the core of the production space. This is where most processed
- High Level
- 25 personnel max
- After packed and vacuumed of the products metal inspections are made to
- High Level
- 6 personnel max
- 36 square meters
- This area is also part of the production area where in they receive the raw
food being processed and cut base into what products to be used.
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- High Level
- 10 personnel max
- 84 square meters
TURNOVER ROOM
- After being processed and packed it is now brought to turnover room for
- High Level
- 8 personnel max
- 48 square meters
- Medium Level
- 6 personnel max
- 36 square meters
- Medium Level
- 6 personnel max
- 48 square meters
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FPM STORAGE BLAST FREEZER 2
- Blast storage freezer is where the meat are frozen quickly in a span of 20 to
30 minutes only.
- High Level
- 6 personnel
- 48 square meters
C. STORAGE SPACES
- Storage bays are the storage of raw foods after delivery and also are
- High Level
- 30 Personnel max
- Medium Level
- 10 personnel max
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DAIRY CONFERENCE ROOM
- Conference room for the personnel assigned in the dairy production team.
- Medium Level
- 14 personnel max
- 36 square meters
- Office of the head and officers for the dairy production team.
- Medium Level
- 8 personnel max
- 48 square meters
- Storage for the processed meat that are soaked with spices and herbs to be
- High Level
- 10 personnel max
PACKAGING WAREHOUSE
- Medium Level
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- 6 personnel max
- 30 square meters
D. SERVICE AREAS
- Medium Level
- No personnel needed
- This area is where each personnel must wash their boots before entering the
processing spaces.
- Medium Level
- 3 personnel max
- 12 square meters
- Faucet
- This is also very important because these will wet the wheels of the cars or
truck getting in and control the dirt or any harmful contamination in the area.
- High Level
- 2 personnel max
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- 10 square meters
- No equipment needed
PARKING AREAS
- High Level
- No personnel
- No equipment needed
CANTEEN
- Where users especially employees and officers eat and chill in their break
time.
- High Level
- 5 personnel max
- 54 square meters
CLINIC
- Room for the doctors and nurses and other clinic staff as for emergency
purposes.
- High Level
- 5 personnel max
- 48 square meters
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WASTE DISPOSAL AREA FOR GARBAGES
- High Level
- 4 personnel max
- 24 square meters
RENTABLE SPACES
- This area will cater other business owners to rent a space for their own
business.
- Medium Level
- Guards only
- 24 square meters
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SPACE RELATIONSHIP DIAGRAM
ADMINISTRATIVE SPACES
PURCHASING LOGISTICS
OFFICE SECURITY
OFFICE
SALES &
CHIEF OPERRATING
MARKETING
OFFICER’S OFFICE
GM’S
ADMIN OFFICE
OFFICE FINANCE &
ACCOUNTING
DEPT.
PRD HRD
ITD
PDN
QCD QMS
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PRODUCTION SPACES
THAWING
SPICE
ROOM
STANDBY
METAL
DETECTOR
SMOKE
PROCESSING VACUUM
HOUSE
AREA SEAL
RECEIVING
PACKAGING
CUT FLOOR
AREA
TURNOVER
ROOM
WIP STORAGE
FREEZER 1
QAD
BLAST
LAB
FREEZER 2
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STORAGE SPACES
DAIRY DAIRY
DAIRY
4 CHILLERS
DIVISION
PACKAGING OFFICE
WAREHOUSE
SERVICE SPACES
RENTABLE PARKING
SPACES SPCAES
CLINIC
WASTE
BOOTS
DISPOSAL
WASH ROOM
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SPACE PROXIMITY MATRIX
ADMINISTRATIVE SPACES
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PRODUCTION SPACES , STORAGE SPACES, SERVICE SPACES
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