So once again good afternoon everyone. The project has been well thought of and introduced. Any questions?

So lets
move on and see the village itself. We were asked to focus on a representative portion to be highlighted in the
perspective, we managed to have it on the central point which is the Pavilion, the designer, our leader Ms. Gavilan.
*claps. Later on IT will be discussed further by her.

Also the problem and objectives has been elaborated already. Now the features of the site
From this point forward we design everything as to function BUT it doesnt mean that we disregarded Beauty or
Aesthetic indeed we need to consider a Barrio Fiesta atmosphere as said on the design problem.

Now the features:

1. Of course FUNCTION this includes, flow of the site, organization or zoning and interrelationships of adjacent
sites or structures. We are designing for the community, put yourself into the site for example and imagine how
it would best be experienced by you as a user. In your own virtual mind. Does it functions or satisfies you?
2. VEGETATION sounds so shallow but hear this we took the inspiration from the Filipino culture which is to be
advertised or highlighted in the site. So we utilized plants and trees abundant in the Philippines. Not just
ordinary or ornamental vegetation. For trees, we made use of KATMON *def (move on) and for plants
COCKCOMB *def (move on).
Every single plant has its own blooming season that gives ornamentation, a good smell to the site, a
great source of food since this is a food and recreational village and also a good source of Herbal
medicines. At this point you can already sense the UNITY OVER DIVERSITY, because the site benefits to
the plants and the plants are maintained by the site. Its like a mutualism relationship.
3. To generalized it, FILIPINO CULTURE this is the challenge, how your site would really give a very Filipino feel.
We achieved it mainly and generally by using Native materials, native materials and traditional forms as
inspirations and experiences in the tradition that we would like to be in the site, such as Sikad.

What are your thoughts right now? Are you imagining something? Excited? Want more? Well there is more, so lets
move on.

Now THE SITE.

Okay I have to ask WHAT IS OUR INSPIRATION OR WHAT CAN YOU SEE AT A GLANCE TO OUR MSDP?
*answers
Thank you, none of you answered NOTHING everybody had a thought on what it was, which is good for this gives us
relief that we didnt lose the fact about FORM. But the CONCEPT is like FUNTION-SYMMETRY, again we design for
function but taking also aesthetic in consideration.

The site is for the people or the users, thus the concept HUMAN. Its not visible but hear this! ITS VERY INTERESTING! Our
concept is connected or should I say RELATED to UNITY OVER DIVERSITY

Lets shift for a while, lets talk about science. Humans are vertebrates, vertebrates are attenuated with BILATERAL
SYMMETRY. Bilaterally symmetrical body structures favor the development of complex central nervous systems such as
the vast networks of nerves funneling into the brain. Bilateralism foster the development of improved sensory organs
that help support the humans capability. Imagine if you only have one eye, would you function well?

Lets rephrase that and relate it tour site.

Our site is a food and recreational village, this is attenuated with symmetry, symmetrical site development plans favor
the development of ease of travel and relationship to each other funneling into the central point which is the pavilion.
Symmetry in our site foster the development of improved inter-relationship to every part that help support to make the
site work as one. THUS Unity over Diversity.

So it ended up like this

So lets elaborate each structure.
PARKING- this took up indeed almost half of the site, we were required to accommodate 150 car parking slots IN FRONT
of the site along with 18 bus parking slots. The massive the vehicle is the more it is hard to park, for buses this layout is
efficient. From the road they can easily park because the slots are at a 40 degree angle *demonstrate. We provided a
paved concourse area for the passengers so as they can move to the entrance in a safe and organized manner. When
exiting, we designed a maneuvering area for the buses so as it cannot contribute any traffic to the highway
*demonstrate.
For the cars we only accommodated 132 slots in front for the reason that there are significant parking slots to be
included inside for the convenience of Employees, Artists, VIPs and for Docking. All in all we manage to achieve 152
slots. If u design the site with parking slots inside your security is on high risk AND it doesnt make your site a VILLAGE
but rather a small CITY. As much as possible we need a calm place to relax on with fresh air and only nature in our ears.
 RESTAURANT
Rule VII - Section 701: Occupancy classified
Group E Division 2
a place where people pay to sit and eat meals that are cooked and served in the premises. In the case of the
requirement we have to design a Filipino cusine resto with grill as there specialty.

The patron's size and the type and quality of service should be considered. Small children may require only 8
sq ft for a type of service in which an adult would need 12 sq ft for comfort.

KITCHEN PERSONNEL AND THEIR FUNCTIONS .

Chef de cuisine (kitchen chef)
Sous-chef(kitchen chef's assistant)
Saucier(sauce cook
Rotisseur (roast, fry, and grill cook)
Entremetier (soup, vegetable, and side-dish cook)
Garde-manger
d'oeuvrier (appetizer cook)
boucher (butcher)
Ptissier
confiseur (fine pastry cook),
boulanger(baker of bread, rolls, and other baked goods)
Commis (junior cook)
Casserolier.
Kitchen boy
Contrleur
Gouvernante
Argentier
Dish washer
Fig. 1
Hotelorrestaurant kitchenorFrenchrestaurant of high standard. Capacity for main meals: Hotel-100-200 persons/menu,
100 persons/is to carte. Restaurant-200-300 persons/mealtime from 11:30 to 1:30. Waiters' passageway: tangential.
Kitchen: Lineararrangement with large installations in the rear. See Legend for explanation of numbers.

Legend for Restaurant and Hotel Kitchen Layouts (Figs. 1 to 6) (Layouts: Scale 1 :300)
1. Waiters' passageway-meal and beverage counter-dish return
2. Dishwashing area (dishes, glasses, silver)
3. Beverages-preparation and serving
4. Pastry (cookies, cakes, ice cream, dessert)preparation and serving
S. Cold kitchen (cold appetizers, salad, fish)preparation and serving
6. Warm kitchen-saucier/r6tisseur area (sauces, roasts, grill, fish)-preparation including large apparatus area and serving
7. Warm kitchen-entremtier area (soups, vegetables, entres)-preparation including large apparatus area and serving
8. Pot and pan washing-casserolier area
9. Vegetable preparation
10. Meat preparation
11 . Vegetable cold %forage
12. Meat cold storage
13. Economat (dry storage)
14. Beverage cold storage
15. Linen, dish, cleaning supplies storage
16. Staple goods storage
17. Goods acceptance and control
18. Empty goods and garbage collecting rooms