Republic of the Philippines

Eastern Visayas State Uni versity

College of Architecture and Allied Discipline

Architectural Comprehensive Course

SUBJECT: ARCHITECTURAL DESIGN AND SITE PLANNING

A Non -Manual Drafting ( knowledge -based cum competency -based) Examination For mat
that requires the prior preparation by the exami nees of Manual Drawings and Sketches
(Non -Graded) in order for the exami nees t o select their answer s (Graded) under a
multiple choice exami nation

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WARNING: If there ar e conflicts between a stated word and the number/ amount/ fi gure
described, the stated spelled w ord shall prevail . Should there be conflicts between
two (2) stated quantities, the higher f igure shall prev ail.

IMPORTANT NOTE: For this format of the examination in this subj ect, the examinee
shall be allowed to make full use (open books) ONLY of RULE VII and VIII of the
2004 Revised Implem enting Rules and Regulations (IRR) of Presidential Decree No.
1096, otherwise known as the 1977 National Building Code of the Philippines (NBCP)
i.e. ONLY as dow nloaded and reproduced f rom the PRB -Arc w ebsite at
www.architectureboard.ph . The use of other IRR versions are specif ically
disallow ed during this examination.
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A. PROJECT TITLE AND GENERAL DESCRIPTION:

A Proposed Restaurant Plaza on a proj ect site having an 8.0% slope.

B. STATEMENT OF THE PROBLEM:

A developer has decided that its newly acquired property with a total lot area
(TLA) of four thousand fi ve hundred square meters (4500 m2) shall be developed to
host a restaurant plaza . The property is zoned as C -2 and is located somewhere in t he
less busy parts of Pasig Cit y.

1. A front setback seventeen meters (17.00 m) deep shall be provided to

accommodate a par king lot at the front of the propert y.
2. Each side of the lot shall have a setback fi ve meters (5.0 m) wide, while the rear
shall have a six-meter (6.00 m) wide setback. The side and rear setbacks shall be
used as dri veways around the building.
3. The proj ect shall be a one -storey restaurant plaza with an outdoor dining area at
the front and ei ght (8) enclosed kitchens at the rear to accommo date ei ght (7)
tenants.
4. There shall be a three meter (3.00 m) deep sidewal k at the front of the building,
oriented parallel toward the RROW. The sidewal k shall be part of t he seventeen -
meter (17.00 m) front setback.
5. The sidewal k shall lead towards a six -meter (6.00 m) deep outdoor dining area
located in front of the enclosed kitchens. Thi s dining area shall be one continuous
strip, such that there shall be no per manent partitions separating one tenant’s
dining are from another’s.
6. The remaining sixteen -meter (16.00 m) deep area behind the dining area shall be
subdivided into eight kitchens arranged si de -by-side. Each kitchen shall be
enclosed, with an access door at the front and a ser vice door at the r ear accessible
from the dri veway. Fenestrations shall be provided on each kitchen’s front and
rear sides onl y.
 For greater mar ket acceptance, the owner has agreed that the mi nimum par king
requirements for the proj ect under the 2004 Revised IRR of PD 1096, shall be
exceeded and shall be positioned at the front a rea.

C. PROJECT SITE FEATURES:

The proj ect site is a rectangular in shape and is an inside lot with a one hundred
meter (100.00 m) wide frontage. Provide a five meter (5.00 m) wide dri veway on both
sides and a six -meter (6.00 m) wide ser vice driveway at the back. The proj ect site
unifor ml y slopes at ei ght percent (8.0%) towards a twent y -meter (20.00 m) wide RROW
located in front. The said RROW has 2.40 m wide sidewal ks on both each side. The
surface of the sidewal k adj oining the vacant front lot shall be considered as elevation
0.0 m. To the left of t he proj ect site is a private hi gh school building. To its ri ght is a
residential condomini um building. To the r ear of the proj ect site are proposed three -
storey single detached residences.

D. DESIGN OBJECTI VES:

1. To design a restaurant, mar ketable and attractive to middle income r enters/leases;

2. To design the restaurant building in a way that can maxi mi ze rent als and leases
for the developer; and
3. To design a building that shall serve as a landmar k in the proj e ct area, with
sustainable plan/design features and deli ver able at the least cost.