De La Salle University-Dasmariñas

College of Engineering, Architecture, and Technology

ARCHITECTURE DEPARTMENT
T-ARCH311LA- Architectural Design 5

Finals Minor Plate -- ESQUISSE – Proposed DLSU-D Square Canteen Addition and Renovation

Introduction Food service spaces are increasingly becoming extensions of the

classroom. They provide a pleasant environment for social interaction
that promotes collaborative learning, with the added benefit of being
able to grab a bite to eat. To facilitate this important function, the space
should include WiFi and furniture with built-in outlets that bring power
from the floor to the work surface.

Booths offering a stand-up height option create positive points of

collision for groups, enabling students to choose their level of
interaction. Fully involved students may prefer to sit, whereas others
have the option to stand for more temporary engagement. Effective
designs must also include not only surfaces to eat on, but also ample
space for laptops, books, pens and paper.

Leveraging a food service space design to perform these important

functions will help enhance the time students spend there and add value
to their higher education experience. It’s important to learn about
creating a blueprint and floor plan for your cafeteria, which all begins
with using floor plan with these best practices:

• Design accessible spaces with your customers in mind. Consider

both your guests’ and employees' needs as well as local
building codes, when designing the floor plans for all of your
cafeteria’s spaces.
• Include ample space for your guests while they wait in line to
order or, if your cafeteria has table service, while they wait for
a table.
• Create an intuitive flow of service so that customers are not
confused by how your cafeteria functions.
• Factor in where your employees will be working. This includes
identifying where POS systems will exist to efficiently conduct
transactions and communicate with the kitchen.
• Consider how the floor plan works for the theme and ambiance
of your cafe.

1
. Chris Tubbs, “Public Safety Departments: An Evaluation of the
Consolidation of the City of Mercer Island’s Department of Public
Safety, Strategic Management of Change,” Executive Fire Officer
 Program Research Paper (Emmitsburg, MD: National Fire Academy,
January 2000).

2
.Consolidation Studies: Improve Service While Practicing Fiscal
Responsibility, McGrath Consulting
Group, http://www.mcgrathconsulting.com/municipal-consulting/fire-
ems-police/consolidation-studies.shtml (accessed February 29, 2012)

1.
N.N. Dane, Jr., “Police and Fire Consolidation: What Is Concept
Viability in Urban California by 1999?” California Commission on
Peace Officer Standards and Training, 1989.

To understand your seating plan, consider the industry standard for

space. According to Total Food Service, it’s a 60/40 model – 60% of the
space is used for guests (and seating) and 40% is used for prep, the
cafeteria bar, and the kitchen.

Another critical step is calculating the maximum occupancy of your space

depending on local building codes. These will vary by cafeteria type and
location.
Problem Context One of the main centers of DLSUD is the University Food Square which is
situated in the center of the East and West Campus of De La Salle
University-Dasmariñas to satisfy the food cravings of Lasallian faculty,
students and staff. Its concessionaires are open as early as 6 am to serve
breakfast and snacks while there are some that stay open until as late as
9 pm to cater to late night hunger pangs. Due to the rapid growth of
students post-pandemic, the plan for a vertical expansion of the food
square is greatly needed.
The Site The proposed site is a 1,591sqm lot that is relatively flat being part of the
university’s core. (See attached lot plan). It is a corner lot abutted with
two roads 10.0M – wide and a pavement on the other side. On the east,
is a newly opened 8 kiosk hall that is still not enough for the school’s
projected density.
- Open-plan and Closed-Plan Design
- Traditional and modern building systems
- The development should be future-proofed student friendly center
- Natural lighting & ventilation
- Spatial Requirements, Safety & Security, Waste Disposal, and
Environmental Considerations
- Pedestrian Traffic Flow
- Ample dining and productivity space
- Compliance to NBC (PD1096), FIRECODE (RA9514), Accessibility
Law (BP344)
Design Requirements 1. Concept Board (Space Programming, Concept Development/
Evolution of Forms, Program Matrix, Bubble Diagram, Synthesis)
2. Site Development Plan (Scale 1:200Mts)
3. Floor Plans (1:100)
 4. 2 Elevations (1:100) – 1 Front Elevation, 1 Side Elevation
5. 2 Sections (1:100)
6. 1 Exterior Perspective
Space Requirements A. SQUARE CANTEEN

I. Administrative Office (Materials Resource Center)

II. Animo Shop
II Male and Female Toilet
-Follow Quantification of number of students
III. Motor / Parking Delivery Facilities
IV. Canteen/Cafeterias
-Kitchen
-Storage Areas
-Preparation Area
-Serving Counter
V. Commercial Food Stalls/Kiosk
VI. Recreation Area
VII. Outdoor Open and Closed Dining Area

*Other space area requirements are subject to the research & discretion
of the designer.

Presentation Pen & ink freehand drawn on 15” x 20” tracing paper for concept board & design
solutions
Mixed-media rendering on 1 15” x 20” Board for Exterior Perspective
Performance Criteria Problem Analysis/Programming 30%
Impact/Relevance of Concept 10%
Organization/Synthesis of solutions 40%
Presentation Techniques 20%
Total 100%
Due Date Week 10 (Same Day Given)