Chapter 2 Commented [E1]: See margin and page numbers

REVIEW OF RELATED LITERATURE Commented [E2]: Revise the RRL, the subheadings must
contain 3-5 paragraphs each with both Global and
national/local literatures (10 and above citations).
This chapter presents the different concept, understanding and ideas, Suggested subheadings:
a. Characteristics/Qualities/Importance of (insert proposed
project)
generalization or conclusions, and different development related to study of the b. (insert subheading regarding the issue identified: ex.
Water Conservation and Maintenance)
enrollment from the past up to the present which serve as the guide in c. Scale Modelling in Engineering
and Architecture

developing the project. Those that were also included in this chapter helps in

familiarizing information that are relevant and similar to the present study.

Scale Modelling Commented [E3]: improve

Scale model tests are experimental techniques for data collection with

optimal economic and spatial configurations. The use of these models in

different branches of engineering is very versatile and provides experimental

data that can validate computer simulations and influence future designs.

Usually, there are two main objectives for applying scale modeling tests, design

application and validation application. Design applications for comparing scale

models with corresponding full-scale buildings are technically more demanding,

however, full accomplishment of correspondence between scale models and

their prototypes are really difficult to achieve according to the theory. On the

contrary, validation applications are lesser demanding and are applied in many

scientific fields. Whatever objective chose, there are similar theoretical

fundamentals or strategies and they influence the two main groups of

experimental techniques: distorted techniques and time-dependent techniques

(Lirola et al., 2017).

Furthermore, according to a book by (Kline, 1986), depending on the Commented [E4]: cite directly

physical field of testing, different specific scales, devices and measuring

equipment are used. Engineering models are used to study complex fluid Commented [E5]: is

dynamics problems where calculations and computer simulations aren't

reliable. Models are usually smaller than the final design, but not always. Scale

models allow testing of a design prior to building, and in many cases are a

critical step in the development process. Construction of a scale model,

however, must be accompanied by an analysis to determine what conditions it

is tested under. While the geometry may be simply scaled, other parameters, Commented [E6]: were

such as pressure, temperature or the velocity and type of fluid may need to be

altered. Similitude is achieved when testing conditions are created such that

the test results are applicable to the real design.

Type of Structure Commented [E7]: improve

Cafeteria structural design is determined by the spatial arrangement of

the seating, quality of the interior design, and crowd management which are

important contributors to the high satisfaction of diners (Namkung and Jang, Commented [E8]: &

2009). It is expected in a newly constructed school to face problems regarding

the effectiveness of the facilities and its important to determine the lack area to

improve a better quality service as of poorly designed school buildings or

maintainance provide an undesirable environment for student learning and

achievement (National Summit on School Design, 2005). The school Commented [E9]: ?

incorporate eco-friendly themed campus which will be applied to the cafeteria

to follow sustainable design or green design. As it provides optimal

environmental and economic performance, increased economic and energy

efficiency, and productive and high quality indoor spaces, as well as the

utilization of a specific percentage of environmentally friendly building materials

in the construction process (Olson & Kellum, 2003).

 Green design incorporates a conscious idea of the potential impact of the

construction and operation of the school building on the local ecosystem and

ultimately the environment. This structure also gives importance of controlling

the thermal environment to facilitate or enhance students convenience. Commented [E10]: students’

Inadequate heating, ventilation, and air conditioning (HVAC) systems can

stdents’ create unnecessary distraction for students. As we design the structure Commented [E11]: spelling

to be open where air could pass through the facilities maintaining moderate

temperature. We disregard in closing the cafeteria as it contribute mold and Commented [E12]: s

indoor air quality problems in both new and existing facilities have led to

illnesses, school closings, and costly repairs in all regions of the country

(Environmental Law Institute, 2002).

Determined Problem

Cafeteria is a type of food service location in which there is little or no

waiting staff table available in an allotted time since it is first come first serve

basis. Hence, it is correlated in an academic context since students especially

approaching high level education need a proper and sustainable needs of

balance nutritional needs for both students and teachers. According to Blair

(1998), studies are increasing their focus on the impact on student outcomes

of environmental design. There is a significant likelihood that the facility will

positively influence performance when the learning process is at the core of

design priorities. According to McGowen (2007), when designing schools to

have a positive impact on student behavior, administrators and architects

should take into account factors such as the architectural climate and

educational learning space.

 According to Luna (2010), the progression of the waiting lines of every stall

is too slow and when its finally the learner’s turn to order they couldn’t find any

seats anymore. Junior Stephanie Norden and senior Rohini Ramnath said that Commented [E13]: ?

the cafeteria is really crowded and they find it hard to find seats, also they don’t

have time to eat after they buy foods. It is observed that most cafeteria are

always full packed and leaving some students to skip their lunch or loss of an

appetite leading to a poor performance in academic.

According to Kim (2002), adolescents need a balanced nutrition intake

because their physical development and activity are dramatically increasing.

Even if the school has a cafeteria, the space is small, waiting for food is

prolonged, making students unhappy, Lee (2005). To improve eating place and Commented [E14]: ?

hygiene of school meal, sufficient cafeteria space and pleasant environment is

needed to be established. According to (Pang Z. et al., 2017), by the quick Commented [E15]: ?

growth of education, number of new students that will enroll; hence, college

cafeterias will be continuously expanding to meet the needs of dining in the

cafeteria of additional individuals and develop the necessities of students and

teachers. College school cafeteria is also a significant part of handling the

industry of China and has a significant part in the logistical support. The

cafeteria facility does an important part in the eating process of students and

teachers.

In addition to that, it has a direct impact to the hygienic condition and the

accessibility of tableware of the overall environment of the cafeteria.

Furthermore, by using the experience of the cafeteria facilities, it will affect the

dining mood and the satisfaction towards the college cafeterias of the students

and teachers. Thus, the design and the introduction of the automation to the
college cafeteria facilities can support to comprehend the effective operation of

the facilities. Lastly, this will also enhance the dining effectiveness of students

and teachers and to avoid crowding inside the cafeteria.

… Commented [E16]: add a synthesis of the entire chapter

relating all the subtopics to one another and to the topic.