Thesis Book WIP

LA CONSOLACION COLLEGE BACOLOD - ARFIEN DEPARTMENT 1
CHAPTER 1
INTRODUCTION
1.1 Background of the Study
Before the legendary Manokan Country of Bacolod found its way on the culinary
map, there was a series of small stalls along Cuadra Street, near Bacolod's public plaza
which earned the name as Chicken Alley. This was started by the Velez sisters, Elisa
Velez-Garrucho and her sister Nena, and the other Velez siblings. (Tronco, 2015)
Chicken inasal, commonly known simply as inasal, an Ilonggo term meaning
"chargrilled" or "roasted meat" that was originated in the City of Bacolod, Philippines, is
a Filipino variant of roast chicken, marinated in a mixture of Calamansi - a Filipino citrus
reminiscent of lemon, orange and lime, pepper, coconut vinegar and annato, then grilled
over hot coals while basted with the marinade. It is served with rice, calamansi, soy sauce,
chicken oil and vinegar (often "sinamak" vinegar, a palm vinegar infused with garlic,
chili peppers and langkawas, or greater galangal, a kind of ginger). A common dish in
the Visayas, especially the Negros, it is a popular specialty in the city of Bacolod, where
an entire street market is dedicated to local dishes, particularly inasal. (Wikipedia, 2018)
Whenever we have a festival or events the chicken inasal is always present and
will always be the go-to viand of the visayan people. Here in Bacolod City inasal is so
popular that we have an area dedicated to it and is named “manokan county”, It is a

building composed of different kinds of inasal stalls and has been a go to place whenever
there is an occasion, celebration, get together and even just family dinners. The major
festivals here in Bacolod city is the Masskara festival and the Bacolaodiat. These two
festivals are always grand and spectacular that they close parts of the city to celebrate.
One of these areas is the new government center which recently has been the main area
for events and occasions.
In an article gathered from Sunstar, Philippines, it mentions that tourist arrivals
from 2016 to 2017 in Bacolod City rose up to 48& according to Ma. Elma Gerasmo, City
Tourism Officer, the increased number of tourist arrivals was attributed to the Masskara
Festival celebration. To date, tourist arrivals in Bacolod City has added to about 71% an
indication. That there will be growth in Commerce n the near future (Nicavera, 2018)
The festivals will surely attract tourists and locals to the proposed site of Manokan
Country. Density of people in that area will also increase. Business most specially “food”
will flourish and having a Manokan Country extension would be a welcome move. This
will offer convenience and comfort to tourists and ocals who preferred the new Manokan
Country as their place of destination to dine and they will not bother to travel to the
original Manokan site and enjoy and savor the authentic chicken inasal that they always
heard of.
Aside from that, with the rising traffic issues and road developments it would be
time consuming and tiring for some to travel from new government center to SM city
mall and for some it is even expensive. While there are already manokan stands near the
new government center, they tend to be located near the circumferential road and this
might be dangerous because of the trucks that passes by. It would be a boon to them if
there was a unified area where they can sell their products with safety and comfort.
The site of the proposed food park has been seen with a lot of subdivisions and
residential areas. These said development in the vicinity are high density housings, small
commercial buildings, and subdivision housings. As part of the main road going east of
Bacolod City, future development will make the new manokan country a place of
destination. Establishing a new version of it will give opportunity for the vicinity to
become a highly commercial district and in the long run a tourist spot in Negros.
1.2 Statement of the Problem
General:
The main purpose of this investigation is to provide an architectural design for
the problem entitled “The New Manokan Country” to be constructed on the site suitable
for its overall requirements.
Specifically, this study seeks to answer the following questions:
1. What is the extent of suitability of the site for construction of a proposed building
that would meet the following major conditions in terms of:
a) Zoning
b) Accessibility
c) Availability of Utilities
2. What will be the required facilities for the proposed buildings?
a) What are the required facilities for a food park?
b) The size and area required?
c) Requirement for spatial organization?
3. What design characteristics are applicable to the proposed building?
a) What will the general concept be?
b) What is the best design philosophy for the proposed building?

4. What are the principles of construction to be applied?
a) What are the appropriate materials to be used for structures and design?
b) What should be the structural design for this plan?
5. What is the necessary engineering and utility systems to be provided?
a) What are the sources for electrical and power supply?
b) What are the service facilities a proposed building should have?
1.3 Conceptual Framework
This study aimed to provide solutions to the development of commercial
establishment, mainly food establishment. The researcher processed applicable and clear
approaches to the problem that served as the basis for the formulation of research
hypothesis.
The researcher has done some research about the said problem and has provided
more data to give a solution to the problem that a food park has. The application of some
materials and other specific design solutions helped the researcher to be more creative
with the design and structure.
Postmodern architecture is a style or movement which emerged in the 1960s as a
reaction against the austerity, formality, and lack of variety of modern architecture,
particularly in the international style advocated by Le Corbusier and Ludwig Mies van
der Rohe. (Wikipedia)

Building Aesthetics
The new space will feature a large atrium and an outdoor terrace where customers
can enjoy abundant natural lighting and a variety of entertaining activities. (Rockland,
n.d.)
While developing a restaurant concept might seem like an impossible feat, if you
break down the process into smaller steps, it becomes a lot more manageable. Creating a
menu, mood, and service style that feels cohesive largely relies on a keen intuition and
clear vision. So, whether you’re opening a restaurant for the very first time or thinking
of fresh restaurant concept ideas that differ from restaurants you’ve established in the
past, the same basic principles apply. Try to balance uniqueness with expectation, keep
things consistent, and put food first. (WebstaurantStore.com, 2018)
So, you need to play with lots of imagination, come out with the colors of designs
which will be appreciable by all, gives a warm and cozy atmosphere of hospitality and
harmonies their meals with pleasant smooth interiors. (Murao, 2017)
Building Function
The comfort of your guests is critical, so it might even be necessary to create
several dining areas that appeal to different types of customers--such as those wanting an
intimate dinner and those interacting in large groups. Your design details will depend on
your concept, (Elkins, 2017)

No matter what type, size, or location- every restaurant has a basic layout that
includes some general areas including an entrance, the kitchen, and restrooms. However,
these areas are often overlooked in the general design of a restaurant, when new owners
tend to focus on the dining room or bar. Paying attention to the small details of a new
restaurant will help produce a positive customer experience and build business right from
day one. (Mealey, 2018)
A mall food court design s perfect if there would be spaces for recreation and
relaxation, food services, individual work spaces, group meeting spaces and research
facility. Kiosk will be encircling common area and will not be limited to food service
only (Falcon, n.d.)
Ventilation is an important consideration in restaurant design and just another
example as to why design is about so much more than just good aesthetics. (Allen,
2014)
With these concepts and ideas, the researcher will be able to create a flexible and
unique design. The design will also implement materials that are locally available and
affordable allowing the promotion of local products. It would want to achieve an
impression of a structure that is simple and visually pleasing that is also very functional.
Figure 1.1
Flow of the Study
INPUT PROCESS OUTPUT
Demographics
of participation
The New
Manokan
Survey Country
Le Corbusier &
Mies Van der
Rohe
Postmodern
Architecture
Figure 1.2
Schematic Diagram
INPUT PROCESS OUTPUT

INDEPENDENT INTERVENING DEPENDENT
VARIABLE VARIABLE VARIABLE
THE SITE
SITE SITE
DEVELOPMENT DEVELOPMENT
- A concept on the type - Site analysis
of planning that would - Site-Structure Study
be the best option for - Site use program
the given site
FUNCTION FUNCTION
- Compliance on the - Space Programming
spaces required by the - Space Analysis
proper authorities,
standards and findings
on a research
The New
AESTHETICS AESTHETICS
Manokan
- Theories of space - Translation and
planning, principles and adaptation of concepts Country
concepts into visual forms
- Aesthetic philosophy,
design concepts,
principles of
composition
STRENGTH STRENGTH
- Structural design - Structural design
principles analysis and application
- Specification of of materials
materials
UTILITY SYSTEM UTILITY SYSTEM

- Required engineering - Assignment, layout
and utility system and installation of
- Specifications of utility components
materials and
components
Feedback
1.4 Significance of the Study
This study may enhance existing knowledge on architectural design for The New
Manokan Country and will be significant to the following:
To Bacolod City and its Tourism industry
With the application of new business establishments that mainly focuses on food,
the city will be able to promote its own products giving it an opportunity to grow in terms
of economy and tourism.
To the Local and Foreign Tourists
Tourists will have the opportunity enjoy the locally made products especially
when it comes to local delicacies especially the chicken inasal. Locals would be able to
savor dishes that feels like home with the added convenience and foreign tourists will
experience the true delicacies of Filipino cooking. This proposed study will allow tourists
a chance to have a new experience in dining at a future place of destination.
To the Future Researchers
Future researchers will benefit from the study that will act as a reference and
basis for future studies. Using variables not included in this study will give them some
additional ideas about the proposals of similar. If not identical nature.

1.5 Scope and Limitation
The study shall be following laws and ordinances of governing authorities. It shall
also take on the incorporation of innovative and appropriate site planning and
landscaping in the design solution of the food park.
Further, the Element to do the field investigation is also taken into consideration.
As much as the researcher wants to cover enough areas for investigation, the researcher
is restricted by time accessibility and financial constraints. The period of this study shall
be for two semesters.
The study is conducted so the researcher will be able to propose an architectural
solution to the design of the Food Park which will provide different classification for the
structure. The extent of this study limits to the basic designing of a food establishment
and would be the main focus of this investigation. It will only include the sites immediate
vicinity and is will concentrate on the planning and architectural side of the proposed
project. Therefore, the study will not tackle the business side of the proposed project and
feasibility studies.
1.6 Assumption of the Study
The study was anchored by the following basic assumptions, First, it is assumed
that road widening development has been implemented on the circumferential road. Soil
characteristic is capable of building construction and does not entail rigorous
development. The accessibility of both private and public utility vehicles is available for
they both have designated pathway for each respectively. The materials provided are
available locally and provided at a minimal shipping cost. The site is assumed to be well
guarded and have access to the authority in case of any disturbance and also to the fire
department if ever any incidents occur. The project will be sufficiently financed by the
owner. Lastly, the respective owners of the stalls are given freedom to whatever
furnishing they would like to propose.
1.7 Definition of Terms
Manokan – Conceptually, it is an eatery where the main dish is roasted chicken/inasal.
Operationally, it is the main idea of the proposal and is the focal point of the design.
Country – Conceptually, it is districts and small settlements outside large towns, cities,
or the capital. Operationally, it is to emphasize the number of manokan stalls within an
area.
New – Conceptually, it is not existing before; made, introduced, or discovered recently.
Operationally, it describes the revival of the existing establishment on a new structure.

Food Theme Park – Conceptually, it is generally a single place with many food shops
selling the same kind of food, or a food 'theme'. Operationally, it is the desired identity
of the structure being proposed
Restaurant – Conceptually, it is a place where people pay to sit and eat meals that are
cooked and served on the premises. Operationally, it is the way the proposed project
operates and the basis of the planning.
Postmodernism – Conceptually, it is a late-20th-century style and concept in the arts,
architecture, and criticism that represents a departure from modernism and has at its
heart a general distrust of grand theories and ideologies as well as a problematical
relationship with any notion of “art.”. Operationally, it is one of the more ideal design
concepts that fits the proposed project.
Commercial District – Conceptually, it is any part of a city or town in which the
primary land use is commercial activities. Operationally, it is the area or vicinity of the
proposed project.
CHAPTER 2
RESEARCH DESIGN AND METHODOLOGY
This chapter presents the research design of the study. The description of the
research respondents, the instruments used in gathering data and the statistical
treatment of data.
The research methodology is a systematic, documented set of procedures and
guidelines for one or more phases of analysis design. This chapter described the
important components of research and how the study was conducted: the methods used,
measures of collecting data, sampling design, and statistical treatment.
2.1 Research Design
The research design used in this study followed a descriptive approach, this type
of research design seeks to answer questions and relate facts to existing conditions of
the study. This method describes what actually exists such as the actual situations,
current conditions, and any phenomena.
According to McNeill (2018) Descriptive research is a methodology that is not
exclusive to market researchers but one that can apply to a variety of research methods.
At its core, descriptive research seeks to describe the characteristics or behavior of an

audience. While it is not grounded in statistics, and usually leans towards more
qualitative methods, it can include quantifiable data as well.
Descriptive research study design is the most appropriate for the study since the
study deals with the different architectural designs which are: site selection, site
development, building functions, building aesthetics, building strength and durability,
and building utility system. This design will describe the data and characteristics bout
these architectural design through observations, survey, site visitations, and inspections,
direct documentations and recording data.
For the site, it should go through the process of identifying the qualities as to its
sustainability to the proposed uses. Site characteristics of land profile has to be
explored for a sound site development, requirements needed and planning
considerations shall be interpreted, aesthetic philosophy shall be derived, building
structural concepts shall be described, and components and serviceability of building
utilities system shall be defined.
To complete this study, the researcher conducted an actual survey to get all the
information needed for each major area in architectural design. This was done by
observation, site visitations and inspections, direct documentations and recording data,
events, and other related information through photos and videos.

2.2 Research Instrument
For the completion of this study, the researcher conducted an actual and online
survey, observation or site visitation and interview to get all the necessary data and
information to formulate an appropriate design solution to the project. In order to gather
an accurate findings and conclusion the instruments used by the researcher should be
valid and reliable to answer.
Survey Questionnaire
A questionnaire is a printed form comprising of a series of questions which
aims to obtain the responses of the community. The questionnaire will be randomly
given to a number of people in the city. It will be first validated by the statisticians and
then a sheet will be distributed to the respondents and write the answers in the
appropriate spaces in the questionnaire. The purpose of the instrument is to make it
more convenience for the researcher to obtain data and information regarding to the
reaction and opinions of the people.
Observation
This is another tool used for data collection, a second direct means of inquireing
descriptive information that will be used in the design. The process is to observe the
site for constraints and opportunities such as the slope of the site, the existing power
supply, water supply, sun path, wind direction, natural features, accessibility,
transportation, and noise pollution.
Site Visitation
This method gives more essential data to the study for the researcher to gather
graphical knowledge about the site situation, orientation, environment and factors that
reference might not be able to describe.
Online Research
Internet use is visual within modern method of research. It is a reliable source of
data and is the most convenient method in search of answers, for with a few minutes
the researcher can get a complete listing of published works accomplished b abstract of
each entry for a given subject. This also gives a very comprehensive literature to rely
on for the data needed.
Library Research
Library research includes the data gathered from the references in the library.
Materials such as books, magazines, encyclopedia, dictionaries, periodicals and
handouts, Thesis books and also internet area useful references that gives additional
information and data to the problem.

2.3 Validation of Instruments
Validity is defined to which a test measure what is supposed to measure.
Validity is defined to which is important in research methodology thus the researcher
made it sure that it complies the both requirements. So, to comply with these criteria a
certain method is used.
The validation instrument was presented together with the survey questionnaire
to be evaluated by the jury of experts for validation using the criteria developed by
Lawshe (1975)
The use of Content Validity Ratio was used to correlate the scores from the
items collected.
2.4 Reliability of the Research Instrument
Reliability refers to the consistency of the measure. A test is considered reliable
if we get the same result repeatedly.
The validation of the survey questionnaire was done by five (5) experts for
validation from La Consolacion College.
 Mrs. Helen Claire Manatad -Integrated School Faculty
 Ar. Nelu Barcoma -LCC Head of Maintenance
 Ar. Daniel Bayles -Arfien Department Faculty

 Ar. Rialino Alisbo -Arfien Department Faculty
 Mrs. Margarita Infante -SLATE Department Dean
After Validating the data gathering instrument, the researcher revised, enriched
and finalized the questionnaire considering the corrections and suggestions of said
juries.
Where:
CVR = a sample size
ne = number of SME panelists indicating "essential"
N = total number of SME panelists
Based on Lawshe’s formula, every question on the questionnaire received a
CVR of 1 meaning every question is marked as essential by the panel of juries.
2.5 Population and Sampling Technique
According to Vockwell (1983), sampling refers to the strategies which enables
you to select a sample size of population from a larger group and then the sample size
will be used as a basis for making judgements about the larger groups.
The population and sampling techniques used to obtain information from a
proper subset of population. Its aim is to be able to describe the population
characteristics through the values obtained from a sample as accurately as possible.
The sampling size of the population for this study is shown below according to
Slovin’s Formula:
Where:
n = a sample size
N = population size
e = the desired margin of error
The margin of error used is 7% to minimize the errors and discrepancies in the
computation of data. It would refer to the limit of accuracy, that is , the accuracy about
the population size and the margin of error, the researcher can conclude the number of
respondents for the study.

n = 196 or 200 respondents
2.6 Statistical Treatment of Data
The collected data from the questionnaire will need proper statistical treatment
and formulate in order to obtain the desired accuracy and precision to the research
methodology. This is a process to serve as a center of systematic analysis and
conclusion shown from the findings.
The percentage of frequency distribution is useful as an indicator for
determining which items in a group were most favored and which items in a group is
favored the least.
Where:
P = Percentage
n = Number of subjects
N = Total number of populations

This formula was used in the last part of the survey questionnaire in order to get
the percentage of respondent’s respective responses.
Statistical tools will be identified in the study in order to measure the value of
variables and to determine or interpret the data as the basis of the architectural research
study.
CHAPTER 3
RESULTS AND DISCUSSION
This portion of the study deals with the results of the researcher’s data gathering.
The results from the survey questionnaire, observations, site visits, interviews, and
library researches, is found in this chapter in the form of graphs, statements from
knowledgeable sources, and pictures taken from the site.
3.1 Survey Questionnaires
This portion contains the results gathered from the respondent’s thoughts about
food establishment and their preferred facilities. The answers are laid out in graphs to
help the researcher and the reader understand the results better.
Respondent’s Profile
Figure 3.1
Bar Graph of Respondent’s Age
Table 3.1
Profile of Respondents Based on Age
Age (F) (%)
15-20 65 32.5
21-30 86 43
31-40 24 12
41-50 18 9
51 above 7 3.5
Table 3.1 how result of respondents age range.

As shown, 65 or bout 32.5% of respondents belong to age range between 15-20
while 86 or 43% belong to age range 21-30. Results revealed that the ages of respondents
belong mostly to young adults and were at the prime of their life.
Figure 3.2
Pie Graph of Respondent’s Sex
Table 3.2
Profile of Respondents Based on Sex
Gender/Sex (F) (%)
Male 100 50
Female 94 47
Others 6 3
Table 3.2 show result of profile of respondents based on sex.

As shown, there were 100 male respondents or about 50%; Ninety-four (94) or
about 47% were females and six (6) or about 3% preferred not to state their gender or
have a different sexual orientation.
About half of the sample population were males because at the time survey was
conducted, men would just like to receive and answer questionnaire, while females are
hesitant to do so. The fact that these sample population were researchers’ friends or
connections may have contributed to the result of the survey.
Table 3.3
Profile of Respondents Based on Occupation
Occupation (F) (%)
Student 60 30
Employed 16 8
Unemployed 124 62
Table show result of respondents’ profile based on occupation.
As shown about 60 or 30% were students 16 or 18% were employed and they
were call center agents and 124 or 62% were unemployed.
As shown, most of the respondents including students were unemployed. Reality
will tell us that nowadays it is very difficult to find a job, reason why a great number of
the sample population do not have jobs.

Survey Proper
Figure 3.3
Bar Graph of Responses as to how often they visit Manokan Country
Table 3.4
Responses as to how often they visit Manokan Country
Answer (F) (%)

Sometimes 100 50
Rarely 41 20.5
Most of the Time 34 17
Once 25 12.5
Table 3.4 show result of responses of respondents when asked how often they
visit manokan country or other food establishments.
As shown, there were 100 respondents (50%) who answered “sometimes”; 41
(20.5%) answered rarely; 34 (17%) answered most of the time and 25 (12.5%) answered
once.
As shown, these respondents gave “sometimes” gone to manokan country
perhaps the reason why is the ambience of the said facility. If one looks at the present
situation of manokan country, it is not that conducive for dining. The manokan country
had not gone for renovation since it operated in 1980’s. Another thing, the parking space
of said place is very crowded. There are just one of few reasons why people do not go
there to dine.
However, when major festivals are held, locals and tourist flock to Manokan
Country to savor the taste of the famous chicken inasal.

Figure 3.4
Bar Graph of Responses as to spaces and look of the establishment
Table 3.5
Responses as to rate of spaces and look of the establishment
Rating (F) (%)

10 - 8 69 34.5
7 46 23
6 33 16.5
5 28 14
4-1 24 12
Table 3.5 show result of responses of participants when asked to rate the space
and look of the present Manokan Country.
As shown, in a scale of 1-10 69 or about (34.5%) rated 8 or higher; 46 or about
(23%) rated 7; 33 or (16.5%) rated 6; 28 or (14%) rated 5; 24 or (12%) rated 4 or lower.
The rating of above average dominated dining respondents.
As shown, the opinion and point of view of respondents vary, depending on how
they look and perceive the present condition of Manokan Country. As part of its history
it was build in the 89’s and up to now there were plans by past administration for it to
undergo major renovation, but up to now it was never materialized. Bacolod city has
been known for its authentic chicken inasal and because of the uniqueness of its taste,
the city has become a place of destination in Negros aside from the tourist spots the
province and the city has possessed. Therefore, establishing a new one will make a
difference on dining experience among locals’ tourist, and guests.

Figure 3.5
Pie Graph of Responses as to Sufficiency of Facilities
Table 3.6
Responses as to Sufficiency of Facilities
Sufficiency (F) (%)
No 107 53.5
Yes 93 46.5
Table 3.6 show result of respondents’ responses when asked as to how sufficient
facilities of Manokan Country.

As shown, 107 or (53.5%) of the respondents said “no” as to how sufficient the
facilities of the establishment were and 93 or (46.5%) said “yes” it was sufficient as
perceived by the respondents.
As revealed, almost half of the respondents declined that the facilities at the
Manokan Country were not that sufficient to experience a good ambiance and dining
experience. Basing on the ocular inspection conducted by research at Manokan Country,
it was observed that said establishment was not sufficient to cater to the growing need of
satisfied customers to experience fine dining. Aside from only a few establishments have
undergone renovation to make their place of comfort and convenience but there are still
few who have not considered renovating their areas. It would be better that renovation
be uniform to achieve the ambiance that customers would want to experience.
Respondents may have felt something is missing that may have affected their dining
experience.
Figure 3.6
Bar Graph of Responses as to desired Facilities of Manokan Country
Table 3.7
Responses as to desired Facilities of Manokan Country
Answer (F) (%)

Toilet 87 65.4
Charging Area 49 41.4
Drinking Fountain 42 31.6
Condiment Area 39 29.3
Smoking Area 37 27.8
Table 3.7 show result of respondent’s responses when asked what facilities they
would want to include at Manokan Country.
As shown 87 or about (65.4%) preferred a toilet; 49 or about (41.4%) preferred a
charging area; 42 or about (31.6%) preferred drinking fountains; 39 or about (29.3%)
preferred a condiment area and 37 or about (27.8%) preferred Manokan Country should
have a smoking area.
As per observation, in one of the ocular visits of the researcher, each
establishment at the Manokan Country has toilets of their own, however, most were not
built for the comfort and convenience of customers. Perhaps, respondents find it difficult
to settle to Manokan Country due to inaccessibility of charging stations, drinking
fountains and condiments area. The present situations of many establishments is the lack
of smoking areas and the customers find it disturbing if in contact with the smoke, that
is why respondents asked for the specific facility.
In view of the Foregoing observations. It is very necessary to put-up a much
modernized Manokan Country at a place where spaces will have no limits and that good
ambiance will be experienced by those who wants to savor Negrosanon’s Ilonggo
delicacies.
Figure 3.7
Bar Graph of Responses as to assessment of Manokan Country atmosphere
Table 3.8
Responses as to assessment of Manokan Country atmosphere
Answer (F) (%)
Needs Improvement 105 52.5%
I liked it 47 23.5%
I didn’t like it 31 15.5%
I don’t know 17 8.5%
Table 3.8 show result of respondents’ responses when asked of their assessment
on the overall atmosphere of Manokan Country.
As shown, 105 or about (52.5%) have assessed that it needs improvement; 47 or
about (23.5%) liked the present situation; 31 or about (15.5%) did not like it; and 17 or
about (8.5%) of the respondents said they do not know what the atmosphere of Manokan
Country is.
As revealed almost 50% of the respondents have made their assessment that the
present situation of the establishment needs improvement. Perhaps, they wanted the place
to be renovated. They wanted it to be built the modern way, where decorations and
landmarks maybe added.
In addition, they wanted that more facilities and equipment will be needed like
the construction of modernized toilets, charging area, drinking fountains and a lot more.
Respondents are looking for an overhaul of the Manokan Country where fine,
comfortable and good ambiance will be experienced by diners.

Figure 3.8
Bar Graph of Responses to overall cleanliness of the establishment
Table 3.9
Responses as to assessment of cleanliness at Manokan Country
Answer (F) (%)
10 -8 62 31%
7 29 14.5%
6 48 24%
5 33 16.5%
4-1 28 14%
Table 3.9 show result of assessment of respondents as to cleanliness of Manokan
Country.
As shown 62 or about (31%) rated 8 or higher; 29 or about (14.5%) rated 7; 48
or about (24%) rated 6; 33 or about (16.5%) rated 5; and 28 or about (14%) rated it 4 or
lower.
As shown, the respondents have assessed Manokan Country to have neglected
the issue about cleanliness of the environment. This is a sensitive and serious that need
to be addressed. As observed during ocular inspection, there were areas in the
establishment where cleanliness is questionable. It has to be given attention because
Manokan Country is dealing with food and cleanliness should be present at all times to
all establishments.
3.2 Observations and Site Visits
This portion contains the data the researcher has written down on his observation
of the selected site and the area surrounding it. This includes materials and specific
aesthetics that were used in most of their structures.
Site Analysis
The site of the proposed Food Park is located along Burgos Road fronting Camp
Alfredo Montelibano Sr. and besides Buena Park Subdivision. It has an approximate area
of 2 hectares. The site is commercial type lot located in a highly residential area, it is
fairly flat, no soil irregularity, and puddles when raining occurs. There is no existing
project on the site at the moment but has an existing structure that has been abandoned
next to it.
On Accessibility
The lot is located along Burgos Road. It is very accessible because the site is
visible at the highway going east of Bacolod City. Public transport is present in the form
of jeepneys and tricycles. There are lots of jeepney routes like “Fortune Town- Central
Market”, “Sta. Fe – Central Market”, “Granada – Burgos”, and the like. It is also near
the housing subdivisions and just meters away from the Eastern commercial District of
Bacolod. In sum, it is accessible to all points of Bacolod City.
On Utilities
Power Source – The power supply in the city is provided by the Central Negros
Electric Cooperative (CENECO).
Water Source – The water supply in the city is provided by Bacolod City Water
District (BACIWA).
Communications – All major telecommunication services are available

3.3 Library and Online Research
This portion contains the documents the researcher collected from books, internet
articles and other related sources that will aid him in his study on food parks. This
knowledge gathered from those before him will help to minimize mistakes or
complications in his design solution.
Sanitation Code of the Philippines (P.D. 856)
d. REQUIREMENTS REGARDING THE USED OF FOOD SERVICE
SPACES
1. Plans of proposed food spaces shall be subjected tot the approval of the local health
office.
2. No person shall use any room or place for or in connection with the preparation,
storage, handling or sale of any article of food:
2.1. Which is at any time used or in direct communication with a sleeping apartment
or toilet.
2.2. In which any animal is kept. Display of any live animals in the food areas is
strictly prohibited. Poultry should be kept in cages separate from the food
preparation and serving areas.
2.3. Which I or has been used for any purpose which would likely contaminate the
food or to affect its wholesomeness or cleanliness. Persons not directly

connected with food storage, preparation and serving area not allowed in the
food service areas.
2.4. Which is not exclusively for the purpose; Provided, that in department stores or
multi-purpose establishments like shipping malls, etc., food maybe
manufactured, prepared, cooked, stored or sold only in the area set exclusively
for said purpose and for which a Sanitary Permit has been issued.
i. Food Stalls
 Adequate ventilating hood shall be installed in the cooking areas.
 Hand washing and dishwashing facilities shall be provided.
 All other requirements of a regular restaurant shall be imposed in the
operation of food stalls.
 All for sale and in storage shall be maintained hot (not less than 60°C)
or cold (not higher than 7°C), as the case maybe.
 Those that are proposed to be operated outside of the fast-food areas
are subject to the approval of the local health officer.
ii. Food Carts
 Food carts shall be located preferably inside the fast-food area. Food
carts located outside the fast-food areas selling bread, pastries, cakes,
bottled or canned or packaged food, popcorn, and juice or soft drinks

and similar fluid drinks in mechanical dispenser maybe allowed
subject to the approval of the local health officer.
 Design and construction materials shall be in accordance with the
standard set forth in these implementing rules and regulations.
 Only approved food grade single-service or disposable articles,
containers, wrapping, and packaging materials shall be used. Each cart
shall have refuse receptacles.
 Food being sold shall be protected from contaminants by displaying
and storing food for sale in showcase cabinets, showcase refrigerators,
bread or food warmers, steamer or steam table or cabinets and similar
equipment that will maintain the food either cold (not higher than 7°C)
or warm (not less than 60°C). It is strictly prohibited to let food stand
at room temperature. Heating of food only when ordered and before
serving is not substitute to maintaining them in proper temperature.
 Personnel will be subjected to the requirement of the health certificate
and hygienic practices and habits.
iii. Restaurants and other Food Establishments
 All restaurants and other food establishments shall operate only in
accordance with the set sanitation standard as stipulated in
Department of Health Order No. 258-B, s. 1991.

Department of Health Order No. 258-B, s. 1991
3.4 Documentation
This portion contains the information that the researcher has gathered in the
various government offices that he has visited.
3.4a Department of Tourism
The table that is found in this portion contains the tourism statistics in Negros
Occidental. This data provided information on number of tourists that visit Negros
Occidental.
Table 3.10
Table of Tourist Visits in Negros Occidental
CHAPTER 4
SUMMARY OF FINDINGS, CONCLUSIONS, AND RECOMMENDATIONS
This chapter includes the summary of the researcher’s collected data and
information which aimed to create an efficient, effective and sustainable design solution
for the proposed “The Manokan Country”.
The summary of the researcher’s findings is organized based on the objectives of
the study, treatment to analyze the gathered data, the finding of the study, conclusions
drawn from the study and the recommendations based on the findings.
SUMMARY OF FINDINGS
4.1 From the Result of the Survey
 Age of most respondents were between 18-25 years.
 Most of the respondents were male
 Most respondents only visit Manokan Country sometimes
 Respondents viewed aesthetics and spaces to be above average as perceived
 The facilities present at the establishment were insufficient too cater to the needs
of their customers
 The facilities that respondents want to be include are toilet, charging areas,
drinking fountains, and smoking area

 They considered the present atmosphere of Manokan as one which need
improvements
 Respondents would want a cleaner and more orderly Manokan Country
Conclusion
The need to put up a facility for Manokan Country is in dire need. It has to be
clean and have an atmosphere must sited for a great experience in dining and equipped
with sufficient facilities that would cater to the needs of customer.
Recommendation
Considering the result of the survey, the researcher was able to analyze the
preference of the respondents. The researcher recommends to provide better solution by
providing good quality facilities and amenities for the proposed project to achieve
satisfaction while inside the establishment.
The food establishment must be designed in a way that it will serve to the purpose
of its customers. Stalls must have complete facilities to accommodate the customer
needs. The spaces must be designed that it can accommodate the maximum number of
customers. The establishment should provide open space so that the structure has natural
lighting and ventilation. It must be accessible and nature friendly. Parking areas should
be considered as part of achieving customer satisfaction.

4.2 Finding from Observation
1. Accessibility
The site is very accessible to the public. It has a number of jeepney routes along
the highway. It provide access to all points in Bacolod City.
2. Utilities
The utilities needed by the establishment are all present in the site.
AS TO SITE ANALYSIS
The 2-hectare project site may be used for building and parking space. It
is almost flat and soil irregularity is not present. There is no existing landscape
on site at the moment
Conclusion
The site is located in a high-density area and is highly accessible. It is well
provided with the basic utilities and transportation.

AS TO BUILDING FUNCTION
What will be the required facilities for the proposed buildings?
Summary of Findings:
The major function that will take place in the building is to identify specific
strategies, program and facility, needs, management requirements, and other factors to
create a model for a food establishment.
The facilities, amenities and spaces that are presented in the proposal are the
following:
Table 4
List of Spaces
Administration Office Lobby Dining Area
Reception Area Kitchen Linen Room
Maintenance Room Food Storage Public Toilet
Power Room Material Recovery Parking Area

Facilities
Stairwell Wash Area Condiments Area
Charging Station History Area Open Spaces
Drinking Fountain Landscaping Main Sculpture Area
TV area Smoking Area Atrium

Conclusion
The researcher must refer its spaces and follow what is stated from the DOH
requirements and standards.
Recommendation
Other minor spaces can be also added as long as it will function and can serve the
customers needs. Landscaping in the parking space area will also be considered.
AS TO BUILDING AESTHETICS
What design characteristics are applicable to the proposed building?
 What will the general concept be?
 What is the best design philosophy for the proposed building?
The aesthetics of the proposed food establishment should be open at the comfort
of its customers. The design should not only focus on spaces but also lightings, floors,
and textures. The atmosphere should get the customers to a dining mood, make sure
they are not only satisfied physically but also visually. The color should not only be
complementary but also give the structure a colorful feel.

Relating to the topic, the best concept for the proposed project would be
Bacolod City’s own Masskara festival. With colorful colors combinations and smiling
mask, it will surely give the customers a good dining experience.
Conclusion
The aesthetic should be eye-catching. It should draw people in with intentions
of a good time. The design will be what the design deems appropriate for the project.
Recommendation
Its recommended that the aesthetics should closely be related to the concept and
characteristics of the structure. It should be given importance for it the face of the
building.
AS TO BUILDING STRENGTH AND DURABILITY
What are the principles of construction to be applied?
The proposed project shall be constructed with local materials and with steel
and concrete structures.

Conclusion
A good choice of materials will aid in designing the structure. Therefore, the
method of construction to be used for the proposal would be steel framing with a little
mix of concrete for added durability. Wall would be mostly glass for natural lighting
and ventilation and the structure should be mostly open.
Recommendation
For stable structural design, it should be reviewed and analyzed by a structural
engineer. By the nature of the proposal, the National Building Code of the Philippines
tells us that this structure should have Type V construction. This type of construction
recommends using a four-hour fire-resistive material throughout and the structural
elements shall be of steel, iron, concrete, or masonry.
AS TO BUILDING ENGINEERING and UTILITY SYSTEM
What is the necessary engineering and utility systems to be provided?
Engineering and utility system are very essential elements of a building. A
building will not be able to function properly without its existence. It includes water,
power, communication, drainage system, etc.

Conclusion
The researcher concludes that all facilities must be taken into consideration to
ensure safety and aid the function of the proposal.
Recommendation
The design should consider the utilities and engineering that are present in the
proposed project.

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LA CONSOLACION COLLEGE BACOLOD - ARFIEN DEPARTMENT 1

1.1 Background of the Study

Chicken inasal, commonly known simply as inasal, an Ilonggo term meaning

a Filipino variant of roast chicken, marinated in a mixture of Calamansi - a Filipino citrus

popular that we have an area dedicated to it and is named “manokan county”, It is a

for events and occasions.

In an article gathered from Sunstar, Philippines, it mentions that tourist arrivals

1.2 Statement of the Problem

The main purpose of this investigation is to provide an architectural design for

for its overall requirements.

Specifically, this study seeks to answer the following questions:

that would meet the following major conditions in terms of:

2. What will be the required facilities for the proposed buildings?

a) What are the required facilities for a food park?

b) The size and area required?

c) Requirement for spatial organization?

3. What design characteristics are applicable to the proposed building?

a) What will the general concept be?

b) What is the best design philosophy for the proposed building?

4. What are the principles of construction to be applied?

b) What should be the structural design for this plan?

5. What is the necessary engineering and utility systems to be provided?

a) What are the sources for electrical and power supply?

b) What are the service facilities a proposed building should have?

1.3 Conceptual Framework

This study aimed to provide solutions to the development of commercial

with the design and structure.

Postmodern architecture is a style or movement which emerged in the 1960s as a

der Rohe. (Wikipedia)

things consistent, and put food first. (WebstaurantStore.com, 2018)

harmonies their meals with pleasant smooth interiors. (Murao, 2017)

The comfort of your guests is critical, so it might even be necessary to create

your concept, (Elkins, 2017)

day one. (Mealey, 2018)

only (Falcon, n.d.)

Ventilation is an important consideration in restaurant design and just another

affordable allowing the promotion of local products. It would want to achieve an

INPUT PROCESS OUTPUT

INPUT PROCESS OUTPUT

UTILITY SYSTEM UTILITY SYSTEM

1.4 Significance of the Study

Manokan Country and will be significant to the following:

To Bacolod City and its Tourism industry

of economy and tourism.

To the Local and Foreign Tourists

a chance to have a new experience in dining at a future place of destination.

To the Future Researchers

additional ideas about the proposals of similar. If not identical nature.

1.5 Scope and Limitation

landscaping in the design solution of the food park.

be for two semesters.

The study is conducted so the researcher will be able to propose an architectural

1.6 Assumption of the Study

characteristic is capable of building construction and does not entail rigorous

furnishing they would like to propose.

1.7 Definition of Terms

Manokan – Conceptually, it is an eatery where the main dish is roasted chicken/inasal.

or the capital. Operationally, it is to emphasize the number of manokan stalls within an

New – Conceptually, it is not existing before; made, introduced, or discovered recently.

Operationally, it describes the revival of the existing establishment on a new structure.

of the structure being proposed

operates and the basis of the planning.

Postmodernism – Conceptually, it is a late-20th-century style and concept in the arts,