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DESIGNING THROUGH PRESERVATION: AN INTERIOR ENHANCEMENT OF A

HISTORIC CULTURAL HERITAGE –MUSTIOLA’S RESTAURANT

A Research Study Presented to the Faculty of

College of Engineering, Architecture and Fine Arts

Batangas State University

Alangilan, Batangas City

In Partial Fulfillment of the Requirements for the Degree

Bachelor of Science in Interior Design

Dhanica Cabile Sales

December 2022
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APPROVAL SHEET

In partial fulfillment of the requirements for the degree Bachelor of Science in Interior
Design, this research study “DESIGNING THROUGH PRESERVATION: AN
INTERIOR ENHANCEMENT OF A HISTORIC CULTURAL HERITAGE –
MUSTIOLA’S RESTAURANT”, submitted by Dhanica C. Sales is hereby accepted.

IDr. Emelyn F. De Leon

Adviser

Approved by panel on oral examination with a grade of .

Chairman

Member Member

Accepted as partial fulfillment of the requirements for the degree of

BACHELOR OF SCIENCE IN INTERIOR DESIGN.

Date Dean, CEAFA

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DEDICATION

This research undertaking is wholeheartedly dedicated to my family, who have been my

source of emotional support, strength, and inspiration in accomplishing this research. I

would like to thank my parents with sincere gratitude for their unconditional support and

contributions towards the production of this research;

To the owners of Mustiola’s restaurant whom this study may contribute to interior

enhancement of their restaurant, And to Almighty God.

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ACKNOWLEDGEMENT

I would like to express my deepest and sincerest gratitude to the people

who made this research undertaking possible.

To IDr. Emelyn F. De Leon, my thesis adviser whose guidance, criticisms, support,

and suggestions led to the accomplishment of this whole study;

To IDr. Marc Alex A. Villena, who shared his knowledge and gave considerations which

greatly helped in finishing this thesis.

To Mr. Aldrin Cada Rada and Mrs. Mustiola Rada, who have been the sole contributors to this

research;

To my Alma Mater, who gave me the opportunity to explore and improve my skills

in carrying out this research;

To my friends, for being a source of support and confidence throughout this

research;

To Aldrian D. Tolentino, for sharing and encouraging me every day until the

fulfillment of this study.

And to our Almighty God, for lending His Divine wisdom and courage to

overcome difficulties and fulfill my responsibilities.

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DESIGNING THROUGH PRESERVATION: AN INTERIOR ENHANCEMENT OF A

CULTURAL HERITAGE - MUSTIOLA’S RESTAURANT

Dhanica C. Sales
Architecture Department, CEAFA, Batangas State University
BatStateU Alangilan, Alangilan Batangas City 4200
Email: dhanica.sales@g.batstate-u.edu.ph

ABSTRACT

A historic interior of a building is a unique resource that is fragile and extremely susceptible to

change. Preserving and maintaining the interior while responding to the changes in the building’s

development and use is perhaps the most difficult aspect of historic preservation. Both interior

designers and historic preservationists work jointly and separately to achieve enhancement of the built

environment (Hannon, 2009).

This study aims to enhance the interior spaces of a cultural heritage restaurant through

preservation. This study used John Ruskin’s Preservation theory and utilized the guiding principles

from Secretary of the Interiors Standards for the Treatment of Historic Buildings: Preservation This

study employed a multi-method technique through interviews and surveys in order to gather relevant

information about the necessities of enhancing the interior spaces. The findings of the study indicate

that the interiors of Mustiola’s Restaurant are losing its historic identity due to the lack of sensitivity

during numerous alterations, redesign and renovation. It also indicates that poor layout,

deterioration, pwd code, and non-original elements are the necessities for enhancing the historic

interiors of Mustiola’s Restsurant. These results suggest that preservation in the process of enhancing

the interior design is about achieving effective layout together with enriching its historic identity that
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serve as the impression of historic events that have survived in a long time which strengthens the

cultural heritage of the town and able to be witnessed by future generation. Thus, creating a

meaningful dining experience.

Keywords: Preservation, Enhancement, Interior Design, Historic Identity, Cultural Heritage

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TABLE OF CONTENTS

Title Page..............................................................................................................................i

Approval Sheet....................................................................................................................ii

Dedication...........................................................................................................................iii

Acknowledgement..............................................................................................................iv

Abstract................................................................................................................................v

Table of Contents...............................................................................................................vii

List of Tables......................................................................................................................xi

List of Figures...................................................................................................................xii

Chapter I – THE PROBLEM AND ITS SETTING

Introduction..............................................................................................................1

Background of the Study..........................................................................................3

Statement of the Problem.........................................................................................5

Objectives of the Study............................................................................................5

Significance of the Study.........................................................................................6

Scope and Limitations..............................................................................................7

Definition of Terms..................................................................................................7

Chapter II – THEORETICAL AND CONCEPTUAL FRAMEWORK

Theoretical Framework...........................................................................................10

Related Literature...................................................................................................10

Foreign Literature.......................................................................................11
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Local Literature........................................................................................24

Related Studies.....................................................................................................29

Foreign Studies.........................................................................................29

Local Studies.............................................................................................36

Synthesis................................................................................................................45

Conceptual Framework.........................................................................................48

Chapter III – RESEARCH METHODOLOGY

Research Design....................................................................................................51

The Sample............................................................................................................52

The Instrument......................................................................................................52

Data Collection Procedure....................................................................................53

Data Analysis Procedure......................................................................................54

Chapter IV – DATA ANALYSIS AND PRESENTATION OF RESULTS

Interview..............................................................................................................56

Interview Result...................................................................................................57

Summary of Interview..........................................................................................60

Survey..................................................................................................................62

Survey Result.......................................................................................................63

Summary of Survey.............................................................................................69

Master Plan..........................................................................................................74

Concept Board.....................................................................................................75

Swatch Board......................................................................................................76
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Mood Board.........................................................................................................77

Design Analysis and Solution.............................................................................77

Area 1: Main Dining

Size/Dimension of Area...............................................................78

Location of Area..........................................................................78
Area Description.........................................................................78

Area Problem..............................................................................78

Area Design Considerations.......................................................80

Area Design Objectives..............................................................81

Design Analysis..........................................................................81

Design Concept...........................................................................83

Area 2: Service, Gift Shop, and Banquette Seating

Size/Dimension of Area..............................................................90

Location of Area.........................................................................90

Area Description.........................................................................90

Area Problem..............................................................................90

Area Design Considerations.......................................................92

Area Design Objectives..............................................................93

Design Analysis..........................................................................93

Design Concept..........................................................................95

Area 3: Kitchen
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Size/Dimension of Area.............................................................104

Location of Area........................................................................104

Area Description........................................................................104

Area Problem.............................................................................104

Area Design Considerations......................................................105

Area Design Objectives..............................................................105

Design Analysis.........................................................................106
Design Concept..........................................................................107

Area 4: Caballeriza Dining

Size/Dimension of Area.............................................................114

Location of Area........................................................................114

Area Description........................................................................114

Area Problem.............................................................................115

Area Design Considerations.......................................................115

Area Design Objectives..............................................................115

Design Analysis..........................................................................116

Design Concept...........................................................................117

Chapter V – SUMMARY, CONCLUSION, AND RECOMMENDATIONS

Summary and Conclusion..................................................................................136

Recommendations..............................................................................................137

Bibliography...................................................................................................................138

Appendices
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Appendix A: Transcription of Interviews........................................................143

Appendix B: Survey Questionnaire...............................................................147

Appendix C: Interview and Survey Photos.......................................................152

Appendix D: Location and Photos of the Residence........................................153

Appendix E: Furniture, Fixtures and Equipment..............................................157

Appendix F: Curriculum Vitae...........................................................................167

LIST OF TABLES

No. Title Page

1 Table 1. Comfort and Safety...........................................................................63

2 Table 2. Space and Functionality....................................................................65

3 Table 3. Historic Identity................................................................................67

4 Table 1. Area 1: Main Dining Area Budgetary Cost Estimate........................125

5 Table 2. Area 2: Service, Gift Shop, and Banquette Seating Budgetary Cost Estimate
………………………………………………………………………………128

6 Table 3. Area 3: Kitchen Budgetary Cost Estimate........................................131

7 Table 4. Area 4: Caballeriza Dining and Toilet Budgetary Cost Estimate.....134

8 Table 5. Area 5: Recapitulation......................................................................137

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LIST OF FIGURES

No. Title Page

1 Figure 1. Akosiak Bedroom set of furnishings................................................30

2 Figure 3. Bouldering gym, interior..................................................................31

3 Figure 4. Interiors of Shaughnessy House in Canada......................................32

4 Figure 5. Barbara's Heritage Restaurant Interiors.............................................36

5 Figure 6. Conceptual Framework.....................................................................49

6 Figure 7. Floor tiles from entrance all the way to service area.........................60

7 Figure 8. Kitchen Entryway Molding/ Millwork..............................................60

8 Figure 9. Wood slab ceiling............................................................................61

9 Figure 10. Wall column (only one left)............................................................61

10 Figure 11. Wall structure of Caballeriza Dining area.......................................61

11 Figure 12. Necessities for Enhancing the Interior Design................................70

12 Figure 13, Applicable Practices of Preservation..............................................72

13 Figure 14. Master Plan of Mustiola’s Restaurant.............................................75

14 Figure 15. Concept Board.................................................................................76

15 Figure 16. Area 1: Main Dining Mood Board..................................................77

16 Figure 17. Original vs. Current Column Feature..............................................79

17 Figure 18. Original vs. Current Accent wall.....................................................79

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18 Figure 19. Seating layouts in Main Dining Area.............................................80

19 Figure 20. Wood ceiling and window door structure......................................80

20 Figure 21. Area 1: Main Dining Area Floor Plan with Furniture Layout.......83

21 Figure 22. Area 1: Main Dining Area Reflected Ceiling Plan........................84

22 Figure 23. Area 1: Main Dining Area Floor Pattern Layout

........................................................................................................................84

24. Figure 24. Area 1: Main Dining Area Auxiliary Layout................................85

25 Figure 25. Area 1: Main Dining Area Lighting Layout..................................85

26 Figure 26. Area 1: Main Dining Area Power Layout ………………………..86

27 Figure 27. Area 1: Main Dining Area Section Elevation A and B................86

28 Figure 28. Area 1: Main Dining Area Section Elevation C and D.................87

29 Figure 29. Main Dining Area Construction Detail Banquette Seating...........87

30 Figure 30. Area 1: Main Dining Area Itemized Furniture.............................88

31 Figure 31. Area 1: Main Dining Area Perspective........................................88

32 Figure 32. Service, Gift Shop, and Banquette Seating Mood Board.............89
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33 Figure 33. Non-working Buffet Equipment in Service Area...........................91

34 Figure 34. Back-end of Service Area...............................................................91

35 Figure 35. Pathway to Main Dining Area...........................................................92

36 Figure 36. Floor tiles from entrance all the way to service area……………....92

37 Figure 37. Area 2: Service, Gift Shop, and Banquette Seating Floor Plan with

Furniture Layout.............................................................................................95

38 Figure 38. Area 2: Service, Gift Shop, and Banquette Seating Reflected

Ceiling Plan.....................................................................................................95

39 Figure 39. Area 2: Service, Gift Shop, and Banquette Seating Floor Pattern

Layout.............................................................................................................96

40 Figure 40. Area 2: Service, Gift Shop, and Banquette Seating Auxiliary

Layout.............................................................................................................97

41 Figure 41. Area 2: Service, Gift Shop, and Banquette Seating Power

Layout............................................................................................................97

42 Figure 42. Area 2: Service, Gift Shop, and Banquette Seating Lighting

Layout………………………………………………………………………..98

43 Figure 43. Area 2: Service, Gift Shop, and Banquette Seating Section

Elevation A and B…………………………………………………………….…...98

44 Figure 44 Area 2: Service, Gift Shop, and Banquette Seating Section

Elevation C and D…………………………………………………..………99

45 Figure 45. Area 2: Service Itemized Furniture……………………………...99

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46 Figure 46. Area 2: Buffet Frame Construction...............................................100

47 Figure 47. Area 2: Counter Table Construction…………………………….100

48 Figure 48. Area 2: Pocket Sliding Door Detail Construction……………...101

49 Figure 49. Area 2: Display Cabinet Construction……………………………………………..101

50 Figure 50 Area 2: Service, Gift Shop, and Banquette Seating Area

Perspective…………………………………………………………………102

51 Figure 51. Area 3: Kitchen Area Mood Board...............................................103

52 Figure 52. Kitchen Area.................................................................................105

53 Figure 53. Area 3: Kitchen Floor Plan with Furniture Layout.......................107

54 Figure 54. Area 3: Kitchen Reflected Ceiling Plan........................................108

55 Figure 55. Area 3: Kitchen Floor Pattern Layout..........................................108

56 Figure 56. Area 3: Kitchen Auxiliary Layout………………………………109

57 Figure 57. Area 3: Kitchen Lighting Layout.................................................109

58 Figure 58. Area 3: Kitchen Power Layout....................................................110

59 Figure 59. Area 3: Kitchen Section Elevation A and B……………………………….110

60 Figure 60. Area 3: Kitchen Section Elevation C and D………………… 111

61 Figure 61. Area 3: Kitchen Itemized Furniture..............................................111

62 Figure 62. Area 2: Kitchen Perspective…………………………………

112

63 Figure 63. Area 4: Caballeriza Dining and Toilet Mood Board..................113

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64 Figure 64. Area 4: Caballeriza Dining........................................................114

65 Figure 65. Restrooms in Caballeriza Area..................................................115

66 Figure 66. Area 4: Caballeriza Dining and Toilet Floor Plan with Furniture

Layout.........................................................................................................117

67 Figure 67 Area 4: Caballeriza Dining and Toilet Reflected Ceiling Plan...118

68 Figure 68. Area 4: Caballeriza Dining and Toilet Floor Pattern Layout….118

69 Figure 69. Area 4: Caballeriza Dining and Toilet Auxiliary Layout..........119

70 Figure 70. Area 4: Caballeriza Dining and Toilet Lighting Layout...........119

71 Figure 71. Area 4: Caballeriza Dining and Toilet Power Layout……………...120

72 Figure 72. Area 4: Caballeriza Dining and Toilet Section

Elevation A and B……………………………………………………………………………………….……120

73 Figure 73. Area 4: Caballeriza Dining and Toilet Section

Elevation C and D.......................................................................................121

74 Figure 74. Area 4: Caballeriza Dining and Toilet Itemized

Furniture…………………………………………………………….…….121

75 Figure 75. Area 2: Kitchen Perspective…………………………………..122

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76 Figure 74. Area 4: Caballeriza Dining and Toilet Itemized

Furniture…………………………………………………….121

77 Figure 75. Area 2: Kitchen Perspective……………………..122