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    Al Fresco Cafe

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    Sophie Datu
    A developer in Cabanatuan City, Philippines has acquired a property to develop an al fresco cafe. The property has a total area of 875 square meters and slopes 3% toward the road. The developer envisions a one-story cafe serving 60 people with 50% outdoor dining. The design must consider parking, delivery access, setbacks for planting, and preserving an existing tree. The design objectives are to adapt to pandemic safety protocols and create a sustainable, landmark building at lowest cost. The design requirements include concepts for layout, form, and perspectives.

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    Al Fresco Cafe

    Uploaded by

    Sophie Datu
    91 views2 pages
    A developer in Cabanatuan City, Philippines has acquired a property to develop an al fresco cafe. The property has a total area of 875 square meters and slopes 3% toward the road. The developer envisions a one-story cafe serving 60 people with 50% outdoor dining. The design must consider parking, delivery access, setbacks for planting, and preserving an existing tree. The design objectives are to adapt to pandemic safety protocols and create a sustainable, landmark building at lowest cost. The design requirements include concepts for layout, form, and perspectives.

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    A developer in Cabanatuan City, Philippines has acquired a property to develop an al fresco cafe. The property has a total area of 875 square meters and slopes 3% toward the road. The developer envisions a one-story cafe serving 60 people with 50% outdoor dining. The design must consider parking, delivery access, setbacks for planting, and preserving an existing tree. The design objectives are to adapt to pandemic safety protocols and create a sustainable, landmark building at lowest cost. The design requirements include concepts for layout, form, and perspectives.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    91 views2 pages

    Al Fresco Cafe

    Uploaded by

    Sophie Datu
    A developer in Cabanatuan City, Philippines has acquired a property to develop an al fresco cafe. The property has a total area of 875 square meters and slopes 3% toward the road. The developer envisions a one-story cafe serving 60 people with 50% outdoor dining. The design must consider parking, delivery access, setbacks for planting, and preserving an existing tree. The design objectives are to adapt to pandemic safety protocols and create a sustainable, landmark building at lowest cost. The design requirements include concepts for layout, form, and perspectives.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Republic of the Philippines

    NUEVA ECIJA UNIVERSITY OF SCIENCE AND TECHNOLOGY


    Cabanatuan City, Nueva Ecija, Philippines
    ISO 9001:2015 CERTIFIED

    Esquisse No. 001

    A. PROJECT TITLE AND GENERAL DESCRIPTION

    A Proposed Al Fresco Cafe


    on a Project Site Having a 3.0% Slope

    B. STATEMENT OF THE PROBLEM


    An up-and-coming developer has decided that its newly acquired property with a
    total lot area (the “ TLA '') of eight hundred seventy five square meters (sqm.) will be
    developed to host an al fresco restaurant (the “Project”). The property is located
    somewhere in the Cabanatuan City (the “Project Site”).

    The developer envisioned a one storey Al Fresco Cafe that can serve 60 persons
    with 50% of the total dining spaces allocated for outdoor or Al Fresco dining and will
    be located on the East side of the site.

    Parking areas will be provided on the south side of the lot with a 2m covered buffer
    space between the parking area and the building. A 4m setback on the west side
    and 2m at the rear shall be provided. The developer plans to use the rear and west
    side setback for planting herbs and spices. Delivery access shall be located at the
    west side of the restaurant building. The preservation of the old Narra tree on the
    NE corner of the lot must also be considered.

    C. PROJECT SITE FEATURES


    The project site is rectangular in shape and is an inside lot with a Thirty-Five meter
    (35.0 m.) wide frontage. The project site uniformly slopes at seven percent (3.0%)
    towards a Fifteen-meter (15.0 m.) wide road right-of-way (RROW) located in front
    and towards the south.

    D. DESIGN OBJECTIVES
    a. To design a restaurant that can adapt to safety protocols required during
    pandemic.
    b. To design a building that will serve as a landmark in the project area, with
    sustainable plan/design features and deliverable at the least cost.

    COLLEGE OF ARCHITECTURE
    Nueva Ecija University of Science and Technology
    Republic of the Philippines
    NUEVA ECIJA UNIVERSITY OF SCIENCE AND TECHNOLOGY
    Cabanatuan City, Nueva Ecija, Philippines
    ISO 9001:2015 CERTIFIED

    E. SPACE REQUIREMENTS
    a. Operations
    i. Cashier
    ii. Kitchen
    iii. Pantry
    iv. Storage
    v. Cold storage
    vi. Manager’s office
    vii. Staff Room
    viii. Restroom
    b. Customer Area
    i. Indoor Dining Area
    ii. Al fresco Dining Area
    iii. Reception Area/Entrance Lobby
    iv. Restroom and Wash Area
    c. Others
    i. Delivery dock
    ii. Garbage room
    iii. Utility Room
    iv. Parking Area

    F. Design Requirements
    a. Design Concept
    b. Form Concept
    c. Matrix Diagram
    d. Plan on Site
    e. Elevations
    f. 1 Interior Perspective
    g. 1 Exterior Perspective

    COLLEGE OF ARCHITECTURE
    Nueva Ecija University of Science and Technology

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