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