Sie sind auf Seite 1von 90

A PROPOSED FOOD PROCESSING PLANT

OF BELCRIS FOODS, INC.


_______________________________________

A Thesis Proposal

Presented to the

College of Engineering and Architecture

University of Southern Philippines Foundation, Inc.

Salinas Drive, Lahug, Cebu City, Cebu Phils.

_______________________________________

In Partial Fulfilment

Of the Requirements for the Degree

BACHELOR OF SCIENCE IN ARCHITECTURE

By:

CHRISTIAN T. CARBON

VICSSIE MARIE S. CORPIN


APPROVAL SHEET

This thesis/dissertation proposal entitled A PROPOSED FOOD PROCESSING

PLANT OF BELCRIS FOODS, INC. submitted by CHRISTIAN T. CARBON and VICSSIE

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

2|Page
TABLE OF CONTENTS
Chapter

ACKNOWLEDGEMENT………...………………………………………………………6

1 INTRODUCTION………………………………………………………….……8

Rationale of the Study

Theoretical Background

Review of Related Literature

Flow of Research Process

Statement of the Problem

Objectives of the Study

Significance of the Study

Research Methodology

Scope and Limitation

DEFINITION OF TERMS………………………………………..……..31

ORGANIZATION OF THE STUDY……………………………………35

2 PRESENTATION and ANALYSIS OF

DATA…………………………….………………………………………36

Client and User

Related Building Laws

Planning and Design Standards

SURVEY DATA AND PHYSICAL ANALYSIS

Site Selection

3|Page
Site Analysis

Map of Selected Site

Blow-Up Site Plan

Adjacent Buildings

Drainage Line

Utilities

Vegetation

Road Network

Sun and Wind Path

3 ARCHITECTURAL PROGRAMMING…………..………………….…………69

List of Spaces

Space Proximity Matrix

Space Relationship Diagram

Space Programming Sheet

4 SOLUTION……………………………………………………………………..91

FINDINGS, CONCLUSION, AND RECOMMENDATION

Vicinity Map

Site Development Plan

Floor Plans

Elevations

Sections

4|Page
Floor Framing Plan

Roof Framing Plan

Foundation Plan

Perspectives

Mechanical Layout

Elect/ACU Power Layout

Plumbing & Sanitary Layout

BIBLIOGRAPHY..................................................................................000

APPENDICES 1....................................................................................000

APPENDICES 2.....................................................................................000

APPENDICES 3.....................................................................................000

APPENDICES 4.....................................................................................000

CV...........................................................................................................00

5|Page
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

completion of this thesis proposal.

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

Proposal too, would not have been completed or written.

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

our abilities, talents and ideas;

To, we are much grateful for the knowledge you all have imparted to us. Your insights and

comments were very much appreciated;

To, for their expertise and that despite their busy schedule, they have painstakingly helped and

provided us with the information we needed;

6|Page
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

for providing we with the knowledge needed to complete this course;

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

knowledge and thoughts;

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

whom we could not have survived the process;

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.

Thank you so much, dear Lord.

7|Page
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.

8|Page
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

meat, majority of its output meets domestic demand.

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.

9|Page
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

community in terms of employment?

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

10 | P a g e
better option than fruit canned in sugary syrup. When hosen mindfully, processed foods can be

incorporated into a healthy and balanced diet.

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

from a fresh produce.

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.

11 | P a g e
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,

reducing thereby the overall costs of food production.

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

and make improvements or development as possible.

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.

12 | P a g e
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

What is a Food Manufacturing?

‗‘Food manufacturing is the process of taking edible raw materials and transforming

them into food products that can be bought and sold.’’ - Devra Gartenstein

Food manufacturing and processing covers everything from simple processes to

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

manufacturers that distribute mass-produced products around the globe.

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.

13 | P a g e
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

could be performed by home cooks, albeit in smaller quantities.

What is PAMPI or Philippine Association of Meat Processors Inc.?

The Philippine Association of Meat Processors Inc. (PAMPI) is an industry organization

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

international standards in manufacturing, food safety and marketing.

PAMPI is an ardent advocate of consumer education. By providing consumers right and

accurate information on food issues, products manufactured by its members are assured of

acceptability and credibility among consumers.

14 | P a g e
PAMPI is a committed partner of government in promoting economic growth and

ensuring food security for our people.

What is BELCRIS FOODS INC.?

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

of McCain Products (Frozen Potato) and an Importer of US Beef Products.

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,

as we continue to deliver quality products and services at competitive prices.

15 | P a g e
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.

Figure 1 Inside the Virginia food manufacturing plant

16 | P a g e
Figure 2 Inside the Virginia food manufacturing plant

Figure 3 Inside the Virginia food manufacturing plant

Figure 4 Inside the Virginia food manufacturing plant

17 | P a g e
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

737 million square feet of factory floor space.

LEED is not a government mandate. It is a voluntary private sector-driven program that

has helped make workplaces healthier and more energy efficient. Factories and buildings attain

LEED certification by demonstrating superior performance through sustainable design,

construction materials and practices.

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.

18 | P a g e
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

reduced by 39 percentage, saving $1.25 million a year.

Figure 5 The Fiat Chrysler Automobiles Trenton Plant

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

specifically to better reflect the needs of the industrial sector.

19 | P a g e
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

its size, this project exemplifies ecological consciousness.

Here‘s why:

 Yearly carbon dioxide (CO2) emissions are reduced by more than 12,000 metric tons –

the equivalent of 1,000 households

 Energy usage has been lowered by 39 percentage, which saves the automaker $1.25

million every year

 Water usage is reduced by 1.5 million gallons each year – the amount needed to fill 68

average-sized swimming pools

 The heat-island effect on surrounding environments is minimized, thanks to native

plantings, a ―cool‖ white roof and the use of light-colour hardscape materials.

Professionals in the industry—from architects to contractors—should see the benefits of

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.‖

20 | P a g e
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

PLANNING AND TRANSLATION TO PHYSICAL


DESIGN SOLUTION STRUCTURE

21 | P a g e
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.

Breakdown of the problem:

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

architecture: Human, Environment, Cultural, Technological, Temporal, Economic, Aesthetic and

Safety (HECTTEAS). With these values, it was shown to encompass the three traditional and

22 | P a g e
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

to consider in architectural planning.

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

more branches in the Philippines or maybe abroad?

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

relation to sustainability, materials used solid waste management and disposal.

a. What existing structure or facility is present in the site?

23 | P a g e
b. How the plant was planned and design in consideration to its topography, climate, water

and other characteristic to consideration?

c. What activities or strategies are needed to conserve and protect the environment?

d. In there a proper solid waste management system and waste disposal?

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?

c. Are there laws or ordinance to consider in the historical structures?

d. What activities or spaces that can generate income to locals and the community?

Technology and Economic issues

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

development and consumption of the resources.

a. What materials to be used that is abundant to the community? Availability?

24 | P a g e
b. How should the food processing plant be planned and designed that is cost efficient and

saves the materials and water and energy?

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

people and its user.

a. Where are the possible entry points?

b. Are there possible evacuation ahead in case of fire or natural calamity and what are

the provisions to which?

c. Is there separate entrance for employees, vehicles and delivery trucks?

d. Is there pedestrian walkways?

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

the proposal gives a rise to feasibility challenges on the following:

 Facilities for product display, and for client visits.

 Rentable spaces and concessionaires

25 | P a g e
 Architecture solution to cater awareness program and function

 Feasible scheme to draw more clients into complex

 Impost tight security

 Sanitary facilities

 Proper drainage

 Fire exits and other safety protocols

SIGNIFICANCE OF THE STUDY

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

accordance to that said principles of industrial infrastructure.

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.

26 | P a g e
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

The site is to be chosen yet carefully that corresponds to the considerations of an

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:

27 | P a g e
 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

Research instrument as follows:

 Interview questions

 Computer or Laptop

 And Camera for documentation

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

to access articles, news, suggestion, location, maps and technical information.

 Library

A dependable accessible source of information with a wide range of collection of

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

process because internet is faster to access.

 Personal Experience

28 | P a g e
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

documenting the existing site and condition

 Personal interview

Interviews are done to enable the researchers to acquire detail information of the

topic. It also serves as an opportunity to be referred to other people with greater

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

basis for which to operate.

29 | P a g e
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

of environmental friendly transformation.

 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

the job, as well.

 Gender: Equality will be practiced within the company premises. Thus, includes

the LGBTQA+ employees.

 Age Bracket: 21 up to age of retirement is considered as long as he / she is

capable physically and mentally even if with or without disabilities.

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:

 Available materials, data and information gathered by the researcher used in

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

within the allocated span of time

30 | P a g e
 Project financing and Structural calculations will not be covered in this study.

However, appropriate theories and analysis will still be applied and taken into

consideration in the design formulation and development.

In the process of designing The Food Processing Plant, the following are taken into

consideration:

 Regardless of the financial aspect, designs and aesthetics have no limitations as

long as it‘s efficient and available in the area.

 Mechanical, Electrical, Sanitary, and I.T Systems are located and planned exactly

to provide easy access and function to the building.

 The building facility that is to be constructed must complement with the

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,

using construction materials that is durable and sustainable as well.

DEFINITION OF TERMS

Food - is any substance consumed to provide nutritional support for an organism. It is

usually of plant or animal origin, and contains essential nutrients, such as

carbohydrates, fats, proteins, vitamins, or minerals.

31 | P a g e
Prehistoric Time - The prehistoric era is the witness of the time when there was no

record of human activity or writings. prehistory also refers to the

hunter-gather lifestyle of people in that era/ period.

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,

salty water) and is one form of curing.

Sun-drying - is one of mankind's oldest preservative techniques. It was used in ancient

Egypt and Mesopotamia.

Processed meat - are meats that have been preserved by smoking or salting, curing or

adding chemical preservatives.

Curing - is the addition to meats of some combination of salt, sugar, nitrite and/or nitrate

for the purposes of preservation, flavor and color.

Fermenting - is the process in which a substance breaks down into a simpler substance.

Smoking - is the process of flavoring, browning, cooking, or preserving food by

exposing it to smoke from burning or smoldering material, most often wood.

Food Manufacturing Company - They do this by processing raw fruits, vegetables,

grains, meats, and dairy products into finished

goods ready for the grocer or wholesaler to sell to

households, restaurants, or

institutional food services.

32 | P a g e
Environmentally Friendly - are sustainability and marketing terms referring to goods

and services, laws, guidelines and policies that claim

reduced, minimal, or no harm upon ecosystems or

the environment.

Hazard Free - a condition or phenomenon that increases the probability of a loss.

Green Environment - relates to the concerns for environmental conservation and

improved health of the environment. This includes supporting

practices like informed consumption, conservation practices

and investment in renewable energy.

Metropolitan - is a region consisting of a densely populated urban core and its less-

populated surrounding territories, sharing industry, infrastructure, and

housing.

Ecosystem - is a community of living organisms in conjunction with the nonliving

components of their environment, interacting as a system.

Microorganisms - is a microscopic organism, which may exist in its single-celled form

or in a colony of cells.

Pasteurisation - is the process by which heat is applied to food and beverages to kill

pathogens and extend shelf life.

Air-tight Packaging - the air sucked out and the package sealed. By removing air from

around the product, the levels of oxygen in the packaging are

33 | P a g e
reduced, impeding the ability of oxygen-breathing

microorganisms to grow and spoil the product.

Preservatives - is a substance or a chemical that is added to products such as food,

beverages, pharmaceutical drugs, paints, biological samples, cosmetics,

wood, and many other products to prevent decomposition by microbial

growth or by undesirable chemical changes.

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

environmentally responsible and resource-efficient throughout

a building's life-cycle from siting to design, construction, operation,

maintenance, renovation and deconstruction.

LEED Gold - provides independent verification of a building or neighborhood's green

features, allowing for the design, construction, operations and

maintenance of resource-efficient, high-performing, healthy, cost-

effective buildings.

34 | P a g e
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

Review of Related Literature, Scope and Limitations as well.

Chapter II: Presentation and Analysis of Data

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.

Chapter III: Architectural Programming

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.

Chapter IV: Solution

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.

35 | P a g e
Chapter 2

PRESENTATION AND ANALYSIS OF DATA

CLIENT AND USER

CLIENT

Belcris Foods Inc.

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

Products (Frozen Potato) and an Importer of US Beef Products.

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

Taguig for Manila Branch.

36 | P a g e
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,

as we continue to deliver quality products and services at competitive prices.

USER PROFILE / GUEST

1. Primary Users

a. Administrative – these are the people assign to take charge and manage and maintain

the company especially in managing and running it.

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

that would like to franchise or other business meeting.

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.

37 | P a g e
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.

 B. P. 344 – Accessibility Law and Its Implementing Rules and Regulations.

 R. A. 1378 – National Plumbing Code of the Philippines and Its Implementing Rules and

Regulations.

 R. A. 184 – Philippine Electrical Code.

 R. A. 9275, Philippine Clean Water Act of 2004.

 De Chiara, Joseph. Time-Saver Standards for Building Types. McGraw-Hill Book

Company. 1980

 Building Site Relationship; Placement & Orientation

38 | P a g e
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

distance, as determined by competent authorities, from streams or bodies of water and/or

sources for considered to be polluted.

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

all local zoning ordinances.

3. Safety and Security: A Proposed Food Manufacturing Facility shall be designed in

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

measures shall be taken whether or not required by the referenced codes.

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-

oriented character than an office or educational facility.

39 | P a g e
5. Window Openings and Ventilation: Adequate ventilation shall be provided to ensure

comfort of tourist, locals, personnel and public.

 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

240 square millimetre.

 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

and a height of one meter.

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.

e. All areas immediately outside a fire exit window/grille must be free of

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

screened unless air conditioned.

40 | P a g e
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

the unhampered conduct of activities.

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,

treated and disposed of in accordance with applicable codes, laws or ordinances.

Dumping or disposing any waste product or leaving in exposed or unsanitary condition

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.

 Buildings or premises producing waste water shall be connected to the municipal

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

danger to the public health.

41 | P a g e
 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

individual sewage disposal system.

 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,

and not less than 3 meters away from water main.

- Rectangular in shape

- When a number of compartments are used: First compartment shall

have capacity from one-half to two-thirds of the total volume of tank.

- concrete, brick, concrete blocks or adobe

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

two-compartment removes the solids.

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.

42 | P a g e
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

clean and healthy environment.

10. Housekeeping: provide and maintain a healthy and aesthetic environment for occupant,

personnel and public.

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

be provided to prevent untimely breakdown of buildings and equipment.

12. Material Specification: Floors, walls and ceilings shall be of sturdy materials that shall

allow durability, ease of cleaning and fire resistance.

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

visual aids and devices arranged to provide information, orientation, direction,

identification, prohibition, warning and official notice considered essential to the

optimum operation of a facilities. For a pleasurable way-finding, it must be provided with

43 | P a g e
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

height to allow clearer view of the sign.

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.

Should be harmonious with the architectural style of the site.

17. Parking: Parking Allocation, according to Rule VII of national building code (PD 1906)

all types of resort belong to Division G-1Industrial buildings, factories, manufacturing

establishments, mercantile buildings, warehouse, and etc. The minimum parking

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

44 | P a g e
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).

Parking‘s for handicapped to be in accordance. Buses to deliver and pick up curb

side on side-walk that leads directly into the facility. Locate bicycle racks near the facility

entrance in a secure location. For PWD, the required number is as follows:

Table 1: Accessible Parking Slot Requirements

ACCESIBLE PARKING SLOT RECQUIREMENTS

TOTAL NO. OF PARKING


TOTAL NO. OF PARKING SLOT
SLOT

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

501-100 2% OF THE TOTAL SPACE

20+ (1 FOR EVER 100 OR A


1001-OVER
FRACTION OF 1000)

45 | P a g e
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

 Air space – 14 cubic meters

 Minimum size of room with their least horizontal dimensions:

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

20. Toilet, Bathroom and Hand washing Facilities

Table 2: Employees:

NO. OF WATER CLOSETS URINALS LAVATORIES SHOWERS

PERSONS MALE FEMALE MALE MALE FEMALE MALE

1-50 1 1 1 1 1 2

46 | P a g e
51-100 2 2 2 1 1 3

101-150 2 3 2 2 2 4

151-200 3 4 3 2 2 5

Table 3: Function room or conference room and other similar facilities

WATER CLOSETS URINALS WASH HAND

NO. OF PERSONS BASIN

MALE FEMALE MALE MALE

1-100 1 1 1 1

100-200 2 2 1 1

201-400 3 3 2 2

401-600 4 4 3 3

ONE FIXTURE FOR EVERY ADDITIONAL 100 PERSON

Table 4: For personnel

WATER CLOSETS URINALS LAVATORY SHOWERS

NO. OF PERSONS MALE FEMALE MALE MALE FEMALE MALE

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

ONE FIXTURE ADDITIONAL FOR EVERY DIFFERENTLY- ABLE PERSON.

47 | P a g e
SURVEY DATA & PHYSICAL ANALYSIS

Preliminary Data

48 | P a g e
 Adjacent Buildings

Japanese Surplus Auto Parts

Aivic Car Wash

Water Refilling Station

Imong‘s Lechon House

49 | P a g e
 Drainage and Water Runoff

The site is still bare but the water path when it rains is downhill and not in an instance that

the area was flooded according to interviewed residences (22year resident).

50 | P a g e
 Access Road

The site is located along the high way and accessible for possible clients, customers and

very manageable for delivery trucks and vans.

 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

and is not deserted.

51 | P a g e
 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.

52 | P a g e
SITE ANALYSIS

Cordova, officially the Municipality of Cordova, (Cebuano: Lungsod sa

Cordova; Tagalog: Bayan ng Cordova), is a 3rd class municipality in

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.

53 | P a g e
Geography

Geographically, Cordova consists of a main island, bordering on and separated from

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

hectares (120.5 acres) are outlying islets

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

pronounced and are classified as hot and humid.

Its temperature ranges from 18 to 35 °C (65 to 95 °F), with a mean high temperature of

31 °C (88 °F) and a mean low of 23 °C (74 °F).

54 | P a g e
Barangays

Cordova comprises 13 barangays:

Source: https://en.wikipedia.org/wiki/Cordova,_Cebu

55 | P a g e
Elevation Map

Cordova at 500m / 3000ft

56 | P a g e
Macro and Micro Climatic Conditions

SUN ANGLE DIFFERENT SEASONS & CLIMATE

57 | P a g e
58 | P a g e
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

are always affected in barangays Basak, Marigondon, Poblacion and Pusok.

The Municipality of Cordova is not flood prone and not hazard prone area, which entails that it

is a perfect fit for the proposed project.

AVERAGE HUMIDITY IN LAPU-LAPU CITY

 On average, December is the most humid.

 On average, April is the least humid month.

 The average annual percentage of humidity is: 79.0%

The mean monthly relative humidity over the year in Lapu-Lapu City, Philippines:

59 | P a g e
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

activities is from early January to mid April.

TEMPERATURE

The temperature in Lapu-Lapu City varies so little throughout the year that it is not entirely

meaningful to discuss hot and cold seasons.

60 | P a g e
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

In Lapu-Lapu City, the average percentage of the sky covered by clouds

experiences significant seasonal variation over the course of the year.

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.

61 | P a g e
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

experiences extreme seasonal variation in monthly rainfall.

Rain falls throughout the year in Lapu-Lapu City. The most rain falls during the 31 days

centered on June 30, with an average total accumulation of 6.0 inches.

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.

62 | P a g e
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

minutes later at 6:10 PM on July 12.

Daylight saving time (DST) is not observed in Lapu-Lapu City during 2019.

63 | P a g e
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

than hourly averages.

The average hourly wind speed in Lapu-Lapu City experiences significant seasonal variation

over the course of the year.

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

average hourly wind speed of 12.6 miles per hour.

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.

64 | P a g e
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,

from October 15 to June 24, with a peak percentage of 61% on January 1.

65 | P a g e
THE SITE

The chosen site of our client is located in Barangay Poblacion, Cordova, Cebu, Mactan Island.

66 | P a g e
67 | P a g e
Road Network

National Hiway

The location of the site is very

accessible and reachable via

multicab, electric bus, tricycle, and

private.

Going to Day-As

68 | P a g e
Chapter 3

ARCHITECTURAL PROGRAMMING

LIST OF SPACES

ADMINISTRATIVE SPACES

 PURCHASING OFFICE

 CHIEF OPERATING OFFICER‘S OFFICE

 SALES AND MARKETING OFFICE

 LOGISTICS OFFICE

 IT DATA CENTER

 ADMINISTRATIVE OFFICE

 FINANCE AND ACCOUNTING OFFICE

 PRD OFFICE

 PDN OFFICE

 QCD OFFICE

 HRD OFFICE

 ITD OFFICE

 QMS OFFICE

 ARCHIVE ROOM

 GM‘S OFFICE

 ENGINEERING AND MAINTENANCE DEPARTMENT

69 | P a g e
 SECURITY OFFICE

PRODUCTION SPACES

 THAWING ROOM

 STANDBY AREA

 SPICE ROOM

 SMOKEHOUSE

 PACKAGING AREA

 VACUUM SEALING AREA

 PROCESSING AREA

 METAL DETECTOR AREA

 RECEIVING CUT FLOOR

 TURNOVER ROOM

 QAD LABORATORY

 WIP STORAGE FREEZER 1

 FPM STORAGE BLAST FREEZER 2

STORAGE SPACES

 SIX (6) STORAGE BAYS

 DAIRY PRODUCTION STORAGE

 DAIRY CONFERENCE ROOM

 DAIRY DIVISION OFFICE

 FOUR (4) CHILLERS

70 | P a g e
 PACKAGING WAREHOUSE

SERVICE AREAS

 MALE AND FEMALE COMFORT ROOMS

 BOOTS WASH ROOM

 WHEEL BATH AREA

 PARKING AREAS

 CANTEEN

 CLINIC

 WASTE DISPOSAL AREA FOR GARBAGES

 RENTABLE SPACES

SPACE PROGRAM SHEET

Functions, Activity Level, Occupancy, Area, Equipment

A. ADMINISTRATIVE SPACES

PURCHASING OFFICE

- Any installation or activity, or any division, office, branch, section, unit, or oth

er organizational element of an installation or activity charged with the functio

ns of procuring supplies or services.

- Medium Level

- 7 personnel max.

- 48 square meters
71 | P a g e
- Tables w/ drawers, chairs

CHIEF OPERATING OFFICER‘S OFFICE

- Is a senior executive tasked with overseeing the day-to-day administrative

and operational functions of a business

- Medium Level

- 5 personnel max.

- 25 square meters

- Tables w/ drawers, chairs

SALES AND MARKETING OFFICE

- The sales department takes the responsibility of leading and setting strategies.

Whereas, marketing departments supports all the decisions taken by sales

department.

- Medium Level

- 5 personnel max.

- 25 square meters

- Tables w/ drawers, chairs

LOGISTICS OFFICE

- Also known as logisticians or logistics managers, oversees the scheduling,

staff, transportation and materials needed to move a product from the

manufacturer to the consumer.

- High Level

- 12 personnel max.

- 75 square meter

72 | P a g e
- Tables w/ drawers, chairs, files shelves

I.T. DATA CENTER

- A data center is a facility that centralizes an organization‘s IT operations

and equipment, as well as where it stores, manages, and disseminates its

data.

- Medium Level

- 6 personnel max.

- 40 square meters

- Table w/ drawers, chairs, and cabinets

ADMINISTRATIVE OFFICE

- is a set of day-to-day activities that are related to financial planning, record

keeping & billing, personnel, physical distribution and logistics, within an

organization. An employee that undertakes these activities is commonly called

an office administrator or office manager, and plays a key role in any

organizations infrastructure, regardless of the scale.

- High Level

- 9 Personnel max.

- 72 square meters

- Tables w/ drawers, chairs, and waiting area

FINANCE AND ACCOUNTING OFFICE

- Responsible for properly accounting the company‘s income and expenses so

to manage the flow of money and thereby direct the course of your business.

- Medium Level

73 | P a g e
- 5 personnel max.

- 25 square meters

- Tables w/ drawers, chairs, and waiting area

PRODUCT RESEARCH & DEVELOPMENT OFFICE

- Responsible for the research and data gathering of the manufactured products

for the company.

- Medium Level

- 8 personnel max

- 36 square meters

- Tables w/ drawers, chairs, document cabinets

PRODUCTION OFFICE

- They are responsible for leading and guiding the production team for the day-

to-day production plan.

- High Level

- 10 personnel max

- 54 square meters

- Tables w/ drawers, chairs, document cabinets

QUALITY CONTROL DEPARTMENT OFFICE

- Office of the head personnel for the Quality Management Service Team.

- High Level

- 10 personnel max

- 54 square meters

- Tables w/ drawers, chairs, document cabinets

74 | P a g e
HUMAN RESOURCE DEPARTMENT OFFICE

- Is the central pillar of the company and its activities fall under the following

core functions: staffing, development, compensation, safety and health, and

employee and labour relations.

- High Level

- 8 personnel max

- 36 square meters

- Tables w/ drawers, chairs, document cabinets

I.T. DEPARTMENT OFFICE

- Office of the head personnel for IT Data Center.

- Medium Level

- 8 personnel max

- 36 square meters

- Tables w/ drawers, chairs, document cabinets

QUALITY MANAGEMENT SERVICE OFFICE

- They are responsible for quantity and quality controls for the ingress and

egress of products in the company.

- Medium Level

- 8 personnel max

- 36 square meters

- Tables w/ drawers, chairs, document cabinets

ARCHIVE ROOM

- Houses the important Files, Documents, and other stuffs of the company.

75 | P a g e
- Low Level

- Could be without personnel but only authorized to get inside for security

purposes.

- 12 square meters

- Document shelves, file racks, and file drawers.

CEO OFFICE

- Serves as the office of the CEO of the company

- Medium Level

- 2 Personnel

- 18 square meters

- Tables w/ drawers, chairs, document cabinets

ENGINEERING AND MAINTENANCE DEPARTMENT

- the discipline and profession of applying engineering concepts for the

optimization of equipment, procedures, and departmental budgets to achieve

better maintainability, reliability, and availability of equipment. Maintenance,

and hence maintenance engineering, is increasing in importance due to rising

amounts of equipment, systems, machineries and infrastructure.

- Medium Level

- 6 personnel max.

- 30 square meters

- Tables w/ drawers, and chairs

76 | P a g e
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

- Tables w/ drawers, chairs, cabinets, and waiting area

B. PRODUCTION SPACES

THAWING ROOM

- Melting, or fusion, is a physical process that results in the phase transition of

a substance from a solid to a liquid or hard to soft.

- High Level

- 6 personnel max.

- 35 square meters

- Thawing materials, meat racks, tables

STANDBY AREA

- An area that raw materials can be standby before it can be processed in the

thawing room, smokehouse, and processing area.

- High Level

- 4 personnel max.

- 2 tables and chairs

77 | P a g e
SPICE ROOM

- Operates equipment that mixes, cooks, or processes ingredients such as herbs

and spices used in the manufacturing of food.

- High Level

- 10 Personnel max

- 72 square meters

- Tables, chairs, racks, and waiting area

SMOKEHOUSE

- Area or room where the meat and other processed meat are cured and

smoked.

- High Level

- 8 Personnel max

- 84 square meters

- Old style smoking room, food racks, tables, and chair

PACKAGING AREA

- Area for packaging the processed food from different areas of production

space.

- High Level

- 6 personnel max

- 36 square meters

- Long Tables, chairs, racks, and packaging machine

78 | P a g e
VACUUM SEALING AREA

- This area does the vacuum of excess air inside a packed processed food.

- High Level

- 6 personnel max

- 36 square meters

- Long Tables, chairs, racks, and vacuum seal machine

PROCESSING AREA

- This area is the core of the production space. This is where most processed

food are being done.

- High Level

- 25 personnel max

- 200 square meters

- Long Tables, chairs, racks, and Processing Machines or Equipment

METAL DETECTOR AREA

- After packed and vacuumed of the products metal inspections are made to

prevent metal consumption of the consumers.

- High Level

- 6 personnel max

- 36 square meters

- Long Tables, chairs, racks, and metal detector machine

RECEIVING CUT FLOOR

- 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.

79 | P a g e
- High Level

- 10 personnel max

- 84 square meters

- Long Tables, chairs, racks, and cutting machine or equipment

TURNOVER ROOM

- After being processed and packed it is now brought to turnover room for

inspection before being stored in the specific storage bays.

- High Level

- 8 personnel max

- 48 square meters

- Long Tables, chairs, and racks

QUALITY ASSURANCE DEPARTMENT (LABORATORY)

- This is a laboratory for food tests and examinations purposes.

- Medium Level

- 6 personnel max

- 36 square meters

- Long Tables, chairs, storage racks, and laboratory equipment

WIP STORAGE FREEZER 1

- Storage freezer for meat in the production space.

- Medium Level

- 6 personnel max

- 48 square meters

- Storage racks and long table

80 | P a g e
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

- Storage racks and long table

C. STORAGE SPACES

SIX (6) STORAGE BAYS

- Storage bays are the storage of raw foods after delivery and also are

processed foods that are to be distributed.

- High Level

- 30 Personnel max

- 2000 square meters

- Storage racks and equipment for storage

DAIRY PRODUCTION STORAGE

- Storage for the dairy products.

- Medium Level

- 10 personnel max

- 300 square meters

- Storage racks and equipment for storage

81 | P a g e
DAIRY CONFERENCE ROOM

- Conference room for the personnel assigned in the dairy production team.

- Medium Level

- 14 personnel max

- 36 square meters

- Long table, chairs, and white boards

DAIRY DIVISION OFFICE

- Office of the head and officers for the dairy production team.

- Medium Level

- 8 personnel max

- 48 square meters

- Tables w/ drawers, chairs, and file cabinets

FOUR (4) CHILLERS

- Storage for the processed meat that are soaked with spices and herbs to be

marinated for 3 days.

- High Level

- 10 personnel max

- 180 square meters

- Storage racks and storage equipment

PACKAGING WAREHOUSE

- Storage for the packaging materials.

- Medium Level

82 | P a g e
- 6 personnel max

- 30 square meters

- Storage racks, tables, and chairs

D. SERVICE AREAS

MALE AND FEMALE COMFORT ROOMS

- Comfort rooms for male, female, and PWD

- Medium Level

- No personnel needed

- 15 square meters each male and female

- Toilet bowl, lavatory, and urinal

BOOTS WASH ROOM

- This area is where each personnel must wash their boots before entering the

processing spaces.

- Medium Level

- 3 personnel max

- 12 square meters

- Faucet

WHEEL BATH AREA

- 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

83 | P a g e
- 10 square meters

- No equipment needed

PARKING AREAS

- Where users can park their vehicles safe and secure

- High Level

- No personnel

- Depends on the required and analyzed plan

- 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

- Table, chairs, and canteen equipment

CLINIC

- Room for the doctors and nurses and other clinic staff as for emergency

purposes.

- High Level

- 5 personnel max

- 48 square meters

- Tables w/ drawers, chairs, beds, clinic apparatus and equipment

84 | P a g e
WASTE DISPOSAL AREA FOR GARBAGES

- This area is for garbage disposal segregation.

- High Level

- 4 personnel max

- 24 square meters

- Garbage waste disposal bins or areas base in bio or non-biodegradable

RENTABLE SPACES

- This area will cater other business owners to rent a space for their own

business.

- Medium Level

- Guards only

- 24 square meters

- None because it will be clean and open before renting.

85 | P a g e
SPACE RELATIONSHIP DIAGRAM

ADMINISTRATIVE SPACES

PURCHASING LOGISTICS
OFFICE SECURITY

OFFICE

SALES &
CHIEF OPERRATING
MARKETING
OFFICER’S OFFICE

GM’S
ADMIN OFFICE
OFFICE FINANCE &

ACCOUNTING

IT DATA ARCHIVE ENGIBEERING

CENTER ROOM & MAINTENANCE

DEPT.

PRD HRD

ITD
PDN

QCD QMS

86 | P a g e
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

87 | P a g e
STORAGE SPACES

DAIRY DAIRY

6 STORAGE PRODUCTION CONFERENCE

BAYS STORAGE ROOM

DAIRY
4 CHILLERS
DIVISION
PACKAGING OFFICE
WAREHOUSE

SERVICE SPACES

RENTABLE PARKING

SPACES SPCAES

MALE & CANTEEN


WHEEL
FEMALE
BATH AREA
TOILET

CLINIC
WASTE
BOOTS
DISPOSAL
WASH ROOM

88 | P a g e
SPACE PROXIMITY MATRIX

ADMINISTRATIVE SPACES

89 | P a g e
PRODUCTION SPACES , STORAGE SPACES, SERVICE SPACES

90 | P a g e