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Part IV. Architectural Design
Translation
Chapter IV.1
Design Program
Problem Diagnosis
Camarines Sur
has been widely known and visited by water sports enthusiasts
all around the world. Domestic tourist arrivals was also established in the province
with a total of 1,979, 217 tourists, and 496, 603 foreign tourists .
Celebrities inclined to watersports like Aga Muhlach, Jericho Rosales and others has
been known to visit Camsur for the past years. Due to the huge amount of tourist
arrivals, the province has provided more lodging houses, hotels, inns, and the like.
The hospitality industry in Camarines Sur has been motivated to hire locals to provide
more jobs that will help boost their economy as a whole.
The problem calls for a design of a resort hotel environment that aims to provide
lodging, recreation, and ecotourism spot in Camarines Sur. The
commercial
facility
is geared towards becoming a sustainable development that will provide
additional jobs for Camarines Sur locals while providing good service for the tourists of
the province.
The proponent seeks to deal effectively on the lack of hotel and accommodations in
Camarines Sur due to the increased number of tourists coming in the Province.
DESIGN
DESIGN OBJECTIVES
The researcher came up with a proposed project that will take resorts into an
advanced level of planning, a combination of resort, hotel, and artificial
surfing lagoon that will contribute to the tourism in Camarines Sur. The
proponent decided to improve the site by building a watersport resort hotel
facility. The study desires to create a commercial establishment that will
support the sprawling tourism needs of Camarines Sur that seeks to deal
effectively with the desire to provide a commercial facility. The proponent will
also identify the approaches of green design strategy through conducting a
case study of local projects and read online articles and books on international
projects. Some specific objectives are as follows:
To know the design factors need to consider in developing a resort hotel with
water sport facility that will supplement the tourism of Camarines Sur
To determine the problems encountered in hotels by tourists in Camarines Sur
To know the architectural design strategies that can help to enhance the
quality of hotel resort experience
Create an innovative design for a possibility of a new water sport
development as Cam Sur is known already for watersports
Provide a new attraction in the province & the country with an innovative
hotel and resort design
To maximize the use of abundant resources on the area for construction
minimizing transportation cost
CRITERIA
DESIGN CRITERIA
Design process principles
Design creativity/aesthetics
Functional space planning
Economy and practicality of
design and operation
Green/sustainable design
Environmental and landscape
design
Building
technology
building economics
and
Structural concept principles
DESIGN PRINCIPLES
The principles strive to convey guidelines
in the development of the water sport
resort hotel.
Adopt an ecosystem-based approach in
tourism development planning
Manage impacts on biodiversity from
hotel development and attempt to
achieve an overall positive contribution
Design with nature and adopt nature
based solutions
Respect, involve
communities
and
support
local
PHILOSOPHY
Study nature, love nature, stay close to nature
will never fail you.
(Frank Lloyd Wright)
IV.1.3 Design Concept
CONCEPT:
A boat is a watercraft of any size designed to
float or plane, to work or travel on water. Small
boats are typically found on inland (lakes) or in
protected coastal areas.
The researcher chose this concept because
of its site location Pasacao which comes from the
word "Pasangkay" as the origin of the town's
name. The travelers and traders often used it en
route to Manila to ask owners of the sailboats
along the shore of the village to letthem ride.
Pasangkay means the request of the people to get
into the boat to travel. The thesis proponent
thinks this concept suits the proposed facility on
the chosen site since Bicol region is also known
for fishing
BOAT
Water, transfusing both the site
and its building use, was the
concept for the structure with
CONCEPT:
wave-like sculptural roof segments
supported on spare steel three-
WAVES
point truss arches. With
transparent, tautly detailed curtain
walls forming its exterior walls,
the sculptural roof would appear
to float, that desires to express the
surfing facility and responding to
the surroundings and its
topography.
DESIGN CONSIDERATIONS
(LAWS AND STANDARDS)
Shoreline Setback
The building of any structures on the banks of rivers and shores of lakes or seas is
prohibited. No structures can also be built within a specific distance from the
shoreline: three meters for urban areas, 20 meters for agricultural areas, 40 meters
for forest areas. No development is allowed within the zone 20 meters from the high
water line along sea shores (Water Code of the Philippines or Presidential Decree
1067, DENR Administrative Order No. 1997-05).
NATIONAL BUILDING CODE
Fire Protection (Fire code of the Philippines P.D. 1185)
Provision
Fire
protection features such as sprinkler systems, hose boxes, hose reels or
Standpipe
Fire
on fire safety construction protective and warning system
systems and other firefighting equipment
alarm system
Stairways,
vertical shafts, horizontal exitz and other means of egress sealed
from smoke and heat
Self-enclosing
Fire
fire resistive doors loading to corridors
dampers in centralized air-conditioning ducts
Roof
vents for use by fire fighters
Properly
marked and lighted exits with provision for emergency lights to
adequate illuminate exit ways in case of power failure
ASSIGN
ASSIGN
ACCOUNTABILITIES
ACCOUNTABILITIES
MONITOR
MONITOR THE
THE WHOLE
WHOLE
FACILITY
FACILITY
DEVELOP
DEVELOP INCENTIVES
INCENTIVES
PROVIDE
PROVIDE
EDUCATIONAL
EDUCATIONAL
OPPORTUNITIES
OPPORTUNITIES
ADMINISTRATIO
ADMINISTRATIO
N
N MANAGER
MANAGER
MEETING
MEETING OF
OF
STAFF
STAFF
MONITORS
MONITORS
EMPLOYEES
EMPLOYEES
PERFORMANCE
PERFORMANCE
EVALUATE
EVALUATE STAFF
STAFF
PROVIDE
PROVIDE STAFF
STAFF
SEMINARS
SEMINARS AND
AND
TRAINING
TRAINING
REVIEW
REVIEW DATA
DATA
REPORT
REPORT TO
TO THE
THE
MANAGER
MANAGER
SECRETARY
SECRETARY
TRACK
SCHEDULES
TRACK SCHEDULES
AND
AND
APPOINTMENTS
APPOINTMENTS
RECEPTIONIS
RECEPTIONIS
T
T
REVIEW
REVIEW REPORTS
REPORTS
OF
OF GUESTS
GUESTS
ACCOMMODATION
ACCOMMODATION
MARKETING
MARKETING
MANAGER
MANAGER
PREPARES
MARKETING
STRATEGIES
RECORD
RECORD
MANAGERS
MANAGERS
ACTIVITIES
ACTIVITIES
DIRECT
DIRECT SECURITY
SECURITY
AND PERSONNELS
AND
PERSONNELS
RECRUIT
LOCAL
RESIDENTS
AS WORKERS
RECEIVE
RECEIVE CALLS
CALLS
AND
AND INQUIRIES
INQUIRIES
ORIENT AND
TRAIN STAFF
PROVIDE
PROVIDE SUMMARY
SUMMARY
REPORT
REPORT OF
OF ROOMS
ROOMS
CONDUCT
COUNSELING
FOR STAFF
BEHAVIORAL ANALYSIS
GENERAL
GENERAL
MANAGER
MANAGER
IDENTIFY
IDENTIFY AND
AND
EVALUATE
EVALUATE
COMPETITORS
COMPETITORS
ESTABLISH
ESTABLISH FOOD
FOOD
MENU
MENU
ENSURE
ENSURE
COMPLETE
COMPLETE
INGREDIENTS
INGREDIENTS
MONITORS
MONITORS THE
THE
QUALITY
QUALITY OF
OF
FOOD
FOOD SERVED
SERVED
COOK
COOK
MONITORS
MONITORS FOOD
FOOD
AND
AND
INGREDIENTS
INGREDIENTS
COOK
COOK ORDERED
ORDERED
FOOD
FOOD
SERVE
SERVE WITH
WITH
PRESENTATION
PRESENTATION
SUMMART
SUMMART
REPORT
REPORT OF
OF THE
THE
INGREDIENTS
INGREDIENTS
WAITER
ENTERTAIN
AND ASSISTS
GUESTS
ASK FOR
GUESTS
ORDER
REPORT IN
THE
KITCHEN
SERVE WITH
TO
CUSTOMERS
ACCOUNTANT
ACCOUNTANT
FINANCIAL
FINANCIAL
MANAGER
MANAGER
PREPARE
PREPARE MONTHLY
MONTHLY
STATEMENT
STATEMENT
REVIEW
REVIEW
FINANCIAL
FINANCIAL DATA
DATA
COLLECT
COLLECT
INFORMATION
INFORMATION
COLLECT
COLLECT
COLLECTIBLES
COLLECTIBLES
ANALYZE
ANALYZE
ENSURE
ENSURE PROPER
PROPER
PAYMENTS
PAYMENTS FOR
FOR
EXPENSES
EXPENSES
SUMMARIZE
SUMMARIZE DATA
DATA
KEEP
KEEP IN
IN VAULT
VAULT
BEHAVIORAL ANALYSIS
FOOD
FOOD AND
AND
BEVERAGE
BEVERAGE
MANAGER
MANAGER
ENSURE
ENSURE CLEANLINESS
CLEANLINESS OF
OF
ALL
ALL ROOMS
ROOMS
RECREATIONAL
RECREATIONAL
MANAGER
MANAGER
PREPARES
PREPARES OBJECTVES
OBJECTVES AND
AND
GOALS
GOALS
TECHNICIAN
TECHNICIAN
MONITORS
MONITORS
ELECTRICAL AND
ELECTRICAL
AND
MECHANICAL
MECHANICAL
PROVIDE
PROVIDE COMMODITIES
COMMODITIES
FOR
FOR EACH
EACH ROOM
ROOM
SCHEDULE
SCHEDULE ACTIVITIES
ACTIVITIES FOR
FOR
ADVERTISEMENT
ADVERTISEMENT
SUBMIT
SUBMIT REPORT
REPORT OF
OF
MALFUNCTION
MALFUNCTION
CONDITION
CONDITION
REPORT
REPORT LOST
LOST AND
AND
DAMAGED
DAMAGED ITEMS
ITEMS
CONDUCT
CONDUCT ACTIVITIES
ACTIVITIES FOR
FOR
ADVERTISEMENT
ADVERTISEMENT
FIX
FIX PROBLEMS
PROBLEMS
MONITORS
MONITORS ALL
ALL EVENTS
EVENTS
BEHAVIORAL ANALYSIS
HOUSEKEEPING
HOUSEKEEPING
ASSISTANT
ASSISTANT
IV.1.7 User Analysis
General Users Analysis
MAJOR USER
General Manager
Administration Manager
Secretary
Receptionist
Marketing Manager
Accountant
Food and Beverage Manager
Cook
Waiter
Housekeeping
Recreational Manager
MINOR USER
Technician
Tourists/Guests
Space Programming and Space Allocation
QUALITATIVE ANALYSIS
SPACE
CLASSIFICATION
Conference room
PRIVATE
Administrative Managers office
Food and beverage manager
PRIVATE
Marketing Manager
PRIVATE
General Manager
PRIVATE
Financial Managers office
PRIVATE
Recreational Managers office
PRIVATE
Storage
PRIVATE
Staff room
PRIVATE
Pantry
PRIVATE
Main kitchen
Laundry
Janitors closet
Electro mechanical room
Security office
Employees toilet
Lodging room
Cottages
Gym
Media room
Spa
Bar
Commercial stalls
Swimming pool
Surfing facility
Restaurant
Common toilet
Reception area
Lobby
Function hall
PRIVATE
PRIVATE
PRIVATE
PRIVATE
PRIVATE
PRIVATE
PRIVATE
PUBLIC
PUBLIC
PUBLIC
PUBLIC
PUBLIC
PUBLIC
PUBLIC
PUBLIC
PUBLIC
PUBLIC
PUBLIC
PUBLIC
PUBLIC
PUBLIC
ADJACENCY
Managers office
Reception area, conference room
Main kitchen, storage
Administrative manager
Administrative manager, financial manager
Accountant desk, vault, general manager
Reception desk
staff room, lodging room
Pantry, storage
Staff room
Restaurant
Janitors closet, storage
Laundry
Security office
Reception area
Staff room
Surfing facility, pool, restaurant
Restaurant
lodging room
Restaurant, lodging room, commercial stalls
media room, commercial stalls
media room, commercial stalls
Restaurant, lodging room
Surfing facility, lodging rooms
commercial stalls, pool
commercial stalls, pool
commercial stalls, pool, surfing facility
lobby
security office, parking
media room, commercial stalls
Quantitative Analysis
Quantitative Analysis
USER IDENTIFICATION
USER ANALYSIS
USER
General
Manager
JOB DESCRIPTION
Obtains profit contribution
by managing staff;
establishing and
accomplishing business
objectives
Establishing proper
Administration
administration of staff and
Manager
business objectives
Secretary
Receptionist
Marketing
Manager
Accountant
Enhances effectiveness by
providing information
management support
ACTIVITIES
POSSIBLE NEEDS
assigning accountabilities; planning,
monitoring, and appraising job results;
developing incentives; developing a
climate for offering information and
opinions; providing educational
opportunities
General managers
office, conference
room
Train staff, monitors and evaluate
performance
Produces information by transcribing,
formatting, inputting, editing,
retrieving, copying, and transmitting
text, data, and graphics.
Administration
managers office
Secretarys area
adjacent to
administration
manager
Serves visitors by greeting,
welcoming, and directing
them appropriately; notifies Directs visitors by maintaining
company personnel of
employee and department directories;
visitor arrival; maintains
giving instructions
security and
telecommunications
system.
Accomplishes business
Accomplishes marketing and sales
development activities by
human resource objectives by
researching and developing recruiting, selecting, orienting,
marketing opportunities and training, assigning, scheduling,
plans; implementing sales
coaching, counseling and discipline
plans; managing staff.
staff
Receptiomn desk,
lobby
Supports financial decisionmaking information by
collecting, analyzing,
investigating, and reporting
financial data.
Accountants desk
or office, vault
Prepares monthly statements by
collecting data; analyzing and
investigating variances; summarizing
data, information, and trends.
Marketing
managers office
USER ANALYSIS
Establishes restaurant
Delivers revenues
and profits by
business plan by surveying
developing,
restaurant demand;
Food and
marketing, financing, conferring with people in the
Beverage
and providing
community; identifying and
Manager
appealing restaurant evaluating competitors;
service; managing
preparing financial,
staff.
marketing, and sales
projections, analyses, and
estimates.
Establish and prepares Food preparation, preservation
Cook
good quality of food to and served
be served to the guests
Provides good service
to guests in serving
Waiter
Food service
menu and entertaining
their needs
Accomplishes needs of
Monitors cleanliness on rooms
guests on all rooms and
Housekeepin
and toilet and bath, ensure
provide daily
g Assistant
complete commodities needed
maintenance on all
by guests
furniture
Provides operational
Planning, monitoring, appraising,
power by developing
and reviewing job contributions;
Technician and maintaining
planning and reviewing
electrical systems;
compensation actions; enforcing
managing staff
policies and procedures.
Accomplishes and
developing different
Track schedules of activities of
Recreational activities offered to
guests, monitors activities
Manager
guests such as
offered to public and guests
concerts, sports
competition etc.
Food and
beverage
managers
office,
storage,
claiming and
delivery area
for food and
commodities
Kitchen, cold
and hot storage,
delivery area
Staff room,
order counter
connected to
kitchen
Staff room,
storage
Electro
mechanical
room, storage
for tools
Recreational
managers area
adjacent to
reception desk
IV.1.8 Organizational Structure
FUNCTIONAL ZONING
FUNCTIONAL ZONING
ZONE 1: PUBLIC ZONE
ADMINISTRATIVE AREA
SPECIALTY RESTAURANT
SURFING FACILITY
SWIMMING POOL
PUBLIC TOILET
SURF SHOP
ZONE 2: SEMI-PUBLIC ZONE
FUNCTION ROOM
HOTEL ACCOMMODATIONS
ROOF GARDEN
IV.1.10 Programming
Matrix/Diagrams
General Matrix
Diagram
Interrelationship Diagram
CONCEPT
DEVELOPMENT
