TECHNOLOGICAL INSTITUTE OF THE PHILIPPINES

938 AURORA BOULEVARD, CUBAO, QUEZON CITY

ARCHITECTURE DEPARTMENT

PAMANGAN: Developing a Tourism Center for Fostering

Gastronomy and Culinary Arts in Zambales through Urban Regeneration

Partial output submitted to the faculty of the College of Architecture, in fulfillment of the

requirement for the subject AR 502: Architectural Design 9

First Semester AY 2023-2024

SUBMITTED BY:

MANTOLINO, SOFIA D.

SUBMITTED TO:

AR. Christian Andro Madrogaba

December 2023
PAMANGAN: Developing a Tourism Center for Fostering Gastronomy and Culinary Arts in Zambales
through Urban Regeneration

Chapter 1: Introduction

1.1 The Project

Tourism serves as a powerful catalyst for economic development, cultural preservation, and community
enhancement. Zambales, a province blessed with natural beauty and rich cultural heritage, stands at the threshold
of a transformative initiative aimed at harnessing its potential for gastronomy and culinary arts. This project aims
to establish a Tourism Center dedicated to fostering gastronomy and culinary arts, positioning Zambales as a
destination that not only captivates visitors with its scenic landscapes but also fascinates their taste buds with a
diverse and authentic culinary experience.

This project represents a strategic response to a prominent challenge that Iba Zambales currently confronts within
its tourism sector. The primary issue revolves around the need to strengthen tourism and enhance its appeal as a
destination. In the pursuit of economic growth, cultural preservation, and enhanced tourism experiences, the
proposed project aims to contribute to the transformation of Zambales, particularly Iba, through the establishment
of a centralized culinary center. This initiative addresses the existing challenge of scattered restaurants in Iba,
Zambales, by creating a cohesive and vibrant hub for gastronomy and culinary arts. The strategic focus on urban
regeneration aims to revitalize and redefine the local landscape, fostering a unique destination that not only
satisfies the culinary desires of residents and visitors but also serves as a catalyst for sustainable development.
To address the challenge of scattered restaurants in Iba, Zambales, the project proposes an innovative solution
through the establishment of a culinary center. Situated within the old market, this center is envisioned to
encompass a diverse array of culinary spaces. Each of these spaces will be carefully designed to resonate with
and showcase the rich and distinctive culinary heritage of Zambales. By repurposing the old market, the project
not only addresses the spatial fragmentation of eateries but also transforms a historical site into a dynamic hub
that celebrates the local culinary arts, fostering a sense of community and culinary excellence in the heart of Iba.
First and foremost, it seeks to spotlight the important role that restaurants and culinary establishments play in
catalyzing business tourism and attracting tourists. By offering a dedicated space for the culinary center, the project
aims to demonstrate how gastronomic hubs can significantly impact the influx of tourists, contributing to the region's
economic growth and overall development. This goal underscores the natural connection between culinary
experiences and tourism, emphasizing that well-curated gastronomic offerings can act as powerful magnets for
travelers.

The initiative's various parts work together to promote Zambales as a known gastronomic tourist hotspot, with
broad advantages for all stakeholders. The local community stands to benefit the most from the anticipated
economic expansion, including improved livelihoods and greater income. Tourists are provided with real and
culturally involving culinary experiences at the same time, allowing them to interact with Zambales on a deeper
level through its vast and distinctive cuisine options.

The envisioned Tourism Center for Fostering Gastronomy and Culinary Arts in Zambales through Urban
Regeneration not only presents an innovative approach to addressing the scattered nature of restaurants but also
incorporates a thoughtfully designed architectural solution. By strategically planning the centralized culinary center,
this project aims to create a physical space that seamlessly blends functionality with aesthetics, promoting a
welcoming and vibrant atmosphere. The architectural solution goes beyond mere construction, it becomes a

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PAMANGAN: Developing a Tourism Center for Fostering Gastronomy and Culinary Arts in Zambales
through Urban Regeneration

testament to the commitment to urban regeneration, cultural preservation, and culinary excellence. As we
anticipate the positive impacts on the local landscape and economy, we recognize that the success of this project
hinges on the harmonious integration of architectural ingenuity and the culinary arts, thereby contributing to the
sustainable and dynamic future of Zambales.

1.2 Problem Statement

In the heart of Iba, Zambales, a transformative initiative takes shape, the project titled "Developing a Tourism
Center for Fostering Gastronomy and Culinary Arts through Urban Regeneration." This visionary undertaking aims
to redefine the culinary landscape by repurposing an old market into a dynamic hub that celebrates the rich
gastronomic heritage of Zambales. By consolidating diverse culinary establishments in one central location, the
project responds to the challenge of scattered dining options in Iba, offering residents and tourists a convenient
and alternative choice for experiencing the region's diverse culinary delights. As a catalyst for economic growth
and cultural preservation, this project seeks to weave together tradition and innovation, creating a vibrant space
that signal both locals and visitors to savor the unique flavors of Zambales.

The current culinary landscape in Iba, Zambales, poses a significant challenge as commercial culinary centers,
restaurants, and cafes are dispersed throughout the town, lacking a centralized location. This scattered
arrangement results in inconvenience for both residents and tourists, compelling them to navigate from one
restaurant to another, often located in different areas. The absence of a dedicated gastronomic hub not only
hampers accessibility but also diminishes the potential for a vibrant culinary community. Recognizing this issue,
the proposed project aims to address the lack of a centralized culinary space, providing an alternative where
residents and tourists can enjoy a diverse range of culinary experiences in a cohesive and easily accessible
location. The goal is to enhance the gastronomic appeal of Iba, Zambales, by creating a centralized culinary hub
that fosters convenience, diversity, and a sense of community for both locals and visitors.

Since Zambales is known for its stunning coastal scenery and rich culinary tradition, it is poised to capitalize on
untapped potential in the field of gastronomy tourism. Despite the attractiveness of its traditional and modern
cuisines, the province confronts several challenges in properly capitalizing on its culinary assets to promote tourism
and rejuvenate the local community.

Lack of Business Tourism Development

Iba, Zambales, as outlined in its Comprehensive Land Use Plan, currently lacks substantial development in
business tourism. Tourism Development (Iba CLUP 2021-2030) Infrastructure support for the implementation of
the Iba Tourism Circuit, linking the various tourist destinations into one tour plan (which shall include components
of Agri-Tourism, Cultural Tourism, Religious/Pilgrimage Tourism, Eco-Tourism and Business Tourism) – ensuring
the development of potential tourism destinations through infrastructure support.

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PAMANGAN: Developing a Tourism Center for Fostering Gastronomy and Culinary Arts in Zambales
through Urban Regeneration

Natural and Environmental Tourism Destination Location Description

1. Henry Byrne Park Amungan Park

2. People’s Park Amungan Park

3. Villa Mina Beach House Amungan Beach Resort

4. Galilee Beach Resort Amungan Beach Resort

5. Hideaway Resort Amungan Beach Resort

6. Bakasyunan sa Baybay Dagat Beach Resort Amungan Beach Resort

7. Molino Beach Resort Amungan Beach Resort

8. Emshieneil Beach Resort and Events Place Amungan Beach Resort

9. Tanyaw Beach Resort Amungan Beach Resort

10. En Gedi Beach Resort Amungan Beach Resort

11. Marimar Beach Resort Bangantalinga Beach Resort

12. Bahay Sa Nayon Beach Resort Bangantalinga Beach Resort

13. Tammy’s Beach Resort Bangantalinga Beach Resort

14. Lajendenjoy Beach Resort Bangantalinga Beach Resort

15. Luming’s IJL Beach Resort Bangantalinga Beach Resort

16. Lindamar By the Sea Beach Resort Bangantalinga Beach Resort

17. La Vista Beach Resort Bangantalinga Beach Resort

18. Herra Beach Resort Bangantalinga Beach Resort

19. Palmera Beach Resort Inc Bangantalinga Beach Resort

20. Has Beach Resort Bangantalinga Beach Resort

21. BJMC Beach Resort Bangantalinga Beach Resort

22. Lyn-lyn Beach Resort Bangantalinga Beach Resort

23. Vica Beach Resort Bangantalinga Beach Resort

24. San Francisco Beach Resort Bangantalinga Beach Resort

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PAMANGAN: Developing a Tourism Center for Fostering Gastronomy and Culinary Arts in Zambales
through Urban Regeneration

Table 1.2.1 Inventory of Natural and Environmental Tourism Destinations

Man-made Location Description Remarks

Tourism
Destination

Museo De Iba (Roque Influenced by Paris’ Ecole des Beaux Art with its Privately owned,
del Fierro Trinidad use of classical decorations and integrated with donation in process
Heritage House) proportions the prevailing architectural styles
within its context, modified versions emerged in
the local setting with the use of the classical
orders in columns, pilasters, and entablatures,
caryatids and canephora, elaborate strap work,
modified expejo or calado, and fanciful
ventanillas and grill work signifying the final
stage in the evolution of the bahay na bato. The
structure is among the few remaining old houses
in Iba Zambales.

St. Augustine Parish Zone V. Iba Founded by the Dominicans as a dedication to

Zambales St. Augustine in 1681.

172 Zambales National Zone 6 Was built in 1928, utilizing the design influence
High School Gabaldon of American Architect William Parsons.

Table 1.2.2 Inventory of Man-Made Tourism Destinations

Cultural Tourism Destinations Location Description

Paynauen Festival A summer festival in celebration of Iba’s

Foundation Day every 3rd week of April. It
commemorates the provincial capital’s
founding anniversary (founded in 1611).
It features local traditional arts and culture as
well as the blending of modern-day life.
Lasting for about five days, Paynauen’s
activities include street dancing, singing and
dance competitions, boxing, varied sports
events, sand castle building, carabao racing,
kite flying contests, Miss Paynauen

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PAMANGAN: Developing a Tourism Center for Fostering Gastronomy and Culinary Arts in Zambales
through Urban Regeneration

competition,cooking contest, barangay booth

displays, products display and sales,
traditional parade, concerts and many others.

Town and Barangay Fiesta Respective Baranggays ● Palanginan - March 19

● Lipay-Dingin Panibuatan -
● Sta. Barbara - December 4
● Dirita Baloguen - Every 3"I Sunday of
January
● Sto. Rosario - October 7
● Bangantalinga - May 22
● Amungan - May 15
● San Agustin and Poblacion Zones -
August 28 (in honor of St. Augustin)

Holy Week Processions A yearly religious observance for the Catholic

faithful to commemorate the passion of Christ
and the virtues that other personas showed
during this time in Jesus' life. A long
procession of the Passion of Christ is held in
the evening on Holy Wednesday and Good
Friday. During Good Friday there are devotees
who self flagellate as expressions of penance.
The pabasa or continuous chanting of the
Pasyon is also conducted.

Table 1.2.3 Inventory of Cultural Tourism Activities

These tables present a comprehensive list of tourist destinations in Iba, Zambales, revealing a significant gap in
the offerings, there is currently a lack of dedicated gastronomy centers or tourist spots where visitors can truly
savor the local culinary delights or experience the essence of Zambales as a premier tourist destination. This study
jumps on a series of investigations to uncover the reasons behind this deficit and to shed light on the potential of
Gastronomy Tourism in not only bolstering tourist arrivals but also preventing the decline in visitor numbers,
especially in comparison to other regions that have been more successful in attracting tourists. The aim is to
underscore how this project can effectively address this gap, creating a richer and more fulfilling experience for
tourists while simultaneously stimulating tourism in Zambales.

Tourist Arrival Shortfall

The current tourist arrivals in Iba, Zambales, fall significantly short of the targets set in the Comprehensive Land
Use Plan, indicating a gap between the envisioned growth and the actual numbers. The tourism statistics sourced
from the Department of Tourism Region III serve as a vital data source, providing a factual and quantitative
foundation for comprehending the existing landscape of tourism in Zambales. These statistics offer essential
insights into visitor arrivals, accommodation preferences, popular destinations, and seasonal variations, enabling
a data-driven analysis of the challenges and opportunities within the region's tourism sector. By drawing on these

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PAMANGAN: Developing a Tourism Center for Fostering Gastronomy and Culinary Arts in Zambales
through Urban Regeneration

statistics, policymakers, businesses, and stakeholders can make informed decisions, develop targeted strategies,
and effectively address the pressing issues while capitalizing on the growth potential to enhance Zambales' appeal
as a tourist destination.

Table 1.2.4 2020 REPORT ON THE REGIONAL DISTRIBUTION OF TRAVELERS

2020 Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Total

Aurora 25,978 13,298 10 - 60 1,363 975 56 77 50 34 43 41,994

Bataan 7,882 1,463 69 - - - 521 405 837 1,387 1,532 3,237 17,333

Bulacan 33,489 30,010 15,199 931 1,959 3,662 5,837 2,983 461 2,947 6,202 10,271 113,951

Clark 50,388 43,165 45,108 69,398 40,809 52,792 30,806 47,216 47,151 61,683 52,796 41,590 582,902

Nueva 14,679 17,031 1,866 - 475 1,366 3,798 3,890 5,441 5,115 4,800 9,926 68,387

Ecija

Pampanga 9,781 7,370 1,763 3,626 6,214 9,142 5,337 7,671 7,737 7,787 11,262 12,010 89,700

Subic Bay 56,206 56,208 38,178 - - - 46,508 18,543 20,395 16,405 12,842 21,639 286,924

Tarlac 10443 9,518 4,538 1,599 1,167 1,565 1,881 2,952 2,332 3,671 3,535 1,974 45,175

Zambales 32,237 21,881 5,011 7 6 46 310 642 1,117 2,929 4,447 3,778 72,411

Total 241,083 199,944 111,742 75,561 50,690 69,936 95,973 84,358 85,548 101,974
97,450 104,468

Grand total of guest arrivals: 1,318,727

Foreign: 174,231

Domestic: 1,143,794

Overseas: 702

Table 1.2.5 2021 REPORT ON THE REGIONAL DISTRIBUTION OF TRAVELERS

2021 Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Total

Aurora 272 683 1,611 254 1,213 2,227 1,826 1,376 1,286 1,953 9,418 20,934 42,783

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PAMANGAN: Developing a Tourism Center for Fostering Gastronomy and Culinary Arts in Zambales
through Urban Regeneration

Bataan 7,168 9,825 9,754 8,372 10,529 11,690 5,491 7,999 8,044 5,077 9,747 8,048 101,754

Bulacan 15,814 22, 836 22,562 2,496 13,552 14,633 12,493 2,039 4,290 4,147 9,683 9,243 133,788

Clark 44,544 45,282 50,463 52,193 54,060 56,593 57,678 53,950 49,259 54,571 61,025 60,735 640,353

Nueva 5,116 4,524 8,269 6,178 8,862 10,607 8,854 2,539 4,633 6,645 21,805 9,971 98,003

Ecija

Pampanga 16, 369 12,451 18,428 7,846 16,830 20,412 11,259 9,658 21,976 19,755 25,261 8,656 188,901

Subic Bay 24, 134 42, 022 38,313 33,678 38,856 30,124 97,654 104,108 70,601 74,473 79,246 71,662 704,871

Tarlac 3,465 3, 441 4,304 4,447 3,984 4,700 2,443 2,189 1,907 2,479 2,139 2,644 37,142

Zambales 3,080 2, 435 5,735 930 8,098 5,917 7,141 3,370 3,500 9,468 17,598 45,097 112,369

Total 119,962 143,499 159,449 116,394 155,984 156,903 204,839 187,228 165,496 178,586
235,652 236,990

Grand total of guest arrivals: 2,060,964

Foreign: 131, 815

Domestic: 1,905,758

Overseas: 23,391

Table 1.2.6 2022 REPORT ON THE REGIONAL DISTRIBUTION OF TRAVELERS

2022 Foreign Travelers Overseas Filipino Domestic Total

Travelers

Aurora - - 515,739 515,739

Bataan 4,911 7 242,872 247,790

Bulacan - - 190,364 190,364

Nueva Ecija 4,052 - 124,000 128,052

Pampanga 226,788 - 897,402 1,124,190

Tarlac 526 - 55,869 56, 398

Zambales 22,843 - 722,779 745,622

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PAMANGAN: Developing a Tourism Center for Fostering Gastronomy and Culinary Arts in Zambales
through Urban Regeneration

The incorporation of statistical tables in the context of this study plays an important role in offering concrete and
numerical evidence to validate the assertion that tourism in Zambales is experiencing substantial expansion and
is on a track of growth. These tables will present data illustrating various facets of this phenomenon, including the
consistent increase in the number of tourists visiting the region over recent years, the economic contributions of
the tourism sector, and other pertinent metrics. The persistent upward trend in these figures serves to reinforce
the optimistic outlook for Zambales' tourism industry. The primary objective here is to demonstrate that the
proposed project is in alignment with the prevailing trends and is well-positioned to be a driving force in propelling
the anticipated surge in tourism as the years unfold.

Expanding Business Establishment

In the General Development Strategies, as stated in the Region III development plan, revitalizing business tourism
in Iba Zambales is one of the priorities for 2021-2030. Business Mirror (January, 2023) IBA, Zambales—Expect
more development projects to be launched here this year, as the provincial government bares a comprehensive
program to improve public service delivery, create more economic opportunities, and further push for development
sustainability in Zambales. Zambales Governor Hermogenes Ebdane Jr. revealed this plan in his 2023 State of the
Province Address (SOPA) before the Zambales provincial board and other local government officials. Ebdane said
his administration will continue to build facilities to address infrastructure gaps and improve the delivery of social
services and public health, as well as meet requirements for business and ancillary services.

Figure 1.2.1 Number of Business Establishments by Province. (Philippine Statistics Authority)

Based on data from the Philippine Statistics Authority, it is evident that Zambales lags significantly behind
other provinces in Region 3 concerning the number of business establishments. In a region known for its economic

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PAMANGAN: Developing a Tourism Center for Fostering Gastronomy and Culinary Arts in Zambales
through Urban Regeneration

activities and diverse commercial landscape, Zambales stands out as the second-lowest in terms of business
establishments. This striking discrepancy underscores the need for strategic initiatives, such as the "PAMANGAN:
Revitalizing a Locale for Fostering Gastronomy Tourism in Zambales" project, to not only enhance the local
economy but also to harness the untapped potential of Zambales in the field of gastronomy tourism. The project's
focus on culinary experiences aligns with the broader objective of enhancing economic growth and positioning
Zambales as a more competitive player in the regional business landscape.

Tourism was hardest hit during the Covid-19

According to the Region III Development Plan, the global pandemic has hit the tourism sector hard,
causing disruptions in various aspects, affecting jobs, public services, and opportunities worldwide (World Tourism
Organization). In Central Luzon, the impact was severe, especially in accommodation and food services, which
saw a 45% decline in output in 2020. Tourist arrivals also plummeted by 68%, dropping from 4.1 million in 2019 to
1.3 million in 2020. This decline was due to the closure of borders, airports, and hotels, along with restrictions on
mass gatherings and travel. Popular tourist destinations like Aurora, Bataan, and Zambales, known for their beach
tourism, were heavily affected. These challenges highlight the need for focused efforts to revive and strengthen
the tourism sector in line with regional development plans.

Demand Analysis

This project has projected the future tourist arrivals for the year 2023 to 2040, utilizing a growth rate of 20%. This
projection is based on the observed tourist arrival data in 2022, which stood at 745,622. The purpose of this data
is to provide insights into potential trends and demands in tourism, aiding in the planning and development of the
gastronomy and culinary arts project in Zambales. The calculated figures represent an estimation under the
assumption of a consistent annual growth rate, recognizing that actual numbers may vary due to various factors.

Future Value=Present Value x (1+Growth Rate) Number of Years

Future Value x Participation Rate

Year Projected Tourist Arrival Projected Participation Rate(15%)

2022 745,622 -

2025 1,288,434 193,265

2030 3,206,038 480,905

2035 7,977,648 1,196,647

2040 19,850,943 2,977,641

Growth Rate: 20%

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PAMANGAN: Developing a Tourism Center for Fostering Gastronomy and Culinary Arts in Zambales
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Table 1.2.7 Projected Tourist Arrival of Zambales

The projected participation rate, envisioning 15% of the total tourist influx to Zambales engaging in the gastronomy
tourism project, reflects a strategic and sustainable approach towards fostering culinary exploration and cultural
experiences in the region. This estimation, spanning until the year 2040, underscores the anticipated impact of the
gastronomy and culinary arts center, contributing significantly to the region's tourism landscape. As Zambales
continues to position itself as a gastronomic destination, this participation projection aligns with the broader vision
of enhancing the local culinary heritage and attracting visitors seeking unique and enriching gastronomic
encounters.

Projected Population=Current Population × (1+Growth Rate) Number of Years

Future Value x Participation Rate

Year Projected Population Projected Participation Rate(20%)

2022 55,581 -

2025 59,052 11,810

2030 65,326 13,065

2035 72,267 14,453

2040 79,945 15,989

Growth Rate: 2.04%

Table 1.2.8 Projected Population of Iba

Year Projected Population Projected Participation Rate(20%)

2022 66,739 -

2025 73,161 14,632

2030 85,267 17,053

2035 99,377 19,875

2040 115,822 23,164

Growth Rate: 3.11%

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PAMANGAN: Developing a Tourism Center for Fostering Gastronomy and Culinary Arts in Zambales
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Table 1.2.9 Projected Population of Botolan

Year Projected Population Projected Participation Rate(20%)

2022 39,784 -

2025 43,182 8,636

2030 49,503 9,900

2035 56,750 1,135

2040 65,058 1,302

Growth Rate: 2.77%

Table 1.2.10 Projected Population of Palauig

The projected population figures for Iba, Botolan, and Palauig in the years 2025, 2030, 2035, and 2040 have been
calculated using an annual growth rate of 2.04%, 3.11%, and 2.77% as stipulated by the data from Table No.
3.5.1.3. This growth rate is a key determinant in estimating future population sizes, considering the assumed 20%
participation rate in the project. The projections provide insights into the potential demographic changes in the
area, offering a foundation for planning and resource allocation, particularly in the context of the anticipated
project's impact on the local community.

This research aims to comprehensively address these issues and propose sustainable solutions that leverage
Zambales' gastronomic tourism potential while stimulating economic development.

1. How can establishing a tourism center fostering gastronomy and culinary arts in Zambales solve issues
in lack of business tourism development, lack of tourist arrivals while capitalizing on expanding business
opportunities?
2. In what ways can the principles of urban regeneration and adaptive reuse help ensure the preservation
of the old market's historical and cultural significance while adapting it for modern gastronomy tourism?
3. What kind of spaces and spatial interventions can help achieve key project objectives including enhancing
tourism competitiveness, revitalizing the local economy,, implementing sustainable practices, fostering
community involvement, promoting destination brand, and ensuring long-term viability?
4. How can building a tourism center, focusing on gastronomy and culinary arts help revitalize business
tourism in alignment with the vision set by Region III's 2021-2030 Development Plan?

1.3 Project Objectives

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PAMANGAN: Developing a Tourism Center for Fostering Gastronomy and Culinary Arts in Zambales
through Urban Regeneration

The primary objective of the project "PAMANGAN: Revitalizing a Locale for Fostering Gastronomy Tourism in
Zambales" is to design and implement a comprehensive and sustainable gastronomy tourism development
plan that leverages Zambales' rich culinary heritage to:

1) Enhance Tourism Competitiveness

Strengthen Zambales' position as a prominent gastronomy tourism destination by developing a

unique and appealing gastronomic identity, attracting a diverse range of tourists, and fostering
healthy competition within the local tourism industry.

2) Revitalize the Local Economy

Stimulate economic growth within Zambales by creating job opportunities, supporting local
businesses, and increasing revenue streams, thereby improving the livelihoods of residents, and
enhancing the overall economic well-being of the locale.

3) Implement Sustainable Practices

Establish sustainable tourism practices and guidelines that mitigate the environmental impact of
gastronomy tourism activities, promote responsible tourism behaviors, and maintain the ecological
integrity of Zambales' natural landscapes.

4) Foster Community Involvement

Encourage active participation and collaboration among local communities, culinary entrepreneurs,
government bodies, and other stakeholders in the planning, execution, and management of
gastronomy tourism initiatives to ensure a sense of ownership and shared benefits.

5) Promote Destination Branding

Develop and promote a strong and cohesive gastronomy tourism brand for Zambales that resonates
with tourists, aligns with the province's cultural identity, and distinguishes it as a must-visit culinary
destination.

6) Ensure Long-Term Viability

Establish a framework for the continuous monitoring, evaluation, and adaptation of gastronomy
tourism strategies to ensure their long-term viability, resilience, and alignment with the evolving needs
and preferences of tourists and the local community.

By pursuing these objectives, the project aims to transform Zambales into a thriving gastronomy tourism
destination that not only attracts visitors but also enriches the lives of its residents, preserves its cultural
heritage, and contributes to the sustainable development of the locale.

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1.4 The Client

The Department of Tourism in Iba, Zambales, serves as the primary client for this project, signifying an important
partnership between the project and the key authority responsible for promoting and enhancing tourism in the
region. As the primary client, the Department of Tourism plays a central role in shaping the project's objectives,
aligning them with the broader tourism development goals of Iba, Zambales. This collaboration underscores a
shared commitment to fostering gastronomy tourism and advancing the cultural and culinary heritage of the region,
with the aim of creating a vibrant and appealing destination for both local and international visitors.

Mission

To provide quality services and equal opportunities for the general welfare of Ibanians geared towards sustainable
economy, people empowerment and ecologically-balanced environment through efficient, honest and upright
public service to the glory of God.

Vision

Imploring the aid of the Almighty, we envision Iba as a center for tourism, education and sports development of
Zambales, with God-fearing and empowered citizenry who live in a safe and ecologically-balanced environment, a
progressive and sustainable economy under a dynamic, transparent, and responsive leadership.

Stakeholder Register:

Financial Sector Name Description

Ms. Nila M. Pineda, renowned

for her successful Teppanya
restaurant chain specializing in

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through Urban Regeneration

Financial Sector Name Description

5-star Japanese buffet

experiences, brings a profound
connection to Zambales, her
place of birth and upbringing.
Her extensive culinary expertise
positions her as a valuable
partner in promoting the region's
culinary heritage. With a
commitment to engaging and
high-quality dining, Ms. Pineda's
Business Ms. Nila Pineda
success in the culinary world
makes her a crucial stakeholder
in the project, providing not only
financial support but also
invaluable insights, guidance,
and a network of culinary
professionals. Her involvement
ensures that the project benefits
from her culinary acumen and
elevates Zambales as a
gastronomy tourism destination
enriched by her passion for
showcasing its diverse and
authentic flavors.

Business Engr. Kennith Anthony

Ebuangan Engr. Kennith Anthony
Ebuengan, a distinguished
Filipino entrepreneur, is the
proprietor of two reputable
construction enterprises: KAE
Construction and Supply, and
KAEE Construction Services.
The acronym "KAE" derives
from his initials, while "KAEE"
represents his son's name. KAE
Construction and Supply, a
registered business with the
Department of Trade and

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through Urban Regeneration

Financial Sector Name Description

Industry (DTI) in the Philippines,

commenced operations in
Zambales within the Central
Luzon region, officially
registered on January 14, 2021.
The second venture, KAEE
Construction Services, also
holds registration with the DTI
and operates within the same
geographical area as KAE
Construction and Supply. Mr.
Ebuengan, a licensed civil
engineer and well-known
contractor, serving as one of the
engineers and financiers.
Leveraging his expertise, he
significantly contributes as a
construction materials supplier
through his established
businesses, playing an
important role in the successful
realization of the project.

Business/Politics Gov. Hermogenes Ebdane

Hermogenes "Jun" Edejer
Ebdane, Jr., born on December
30, 1948, is a distinguished
Filipino politician and retired
police officer, holding the rank of
Director General. Currently
serving as the Governor of
Zambales since 2019, with a
prior term from 2010 to 2016,
Ebdane brings a wealth of
experience to his role. Notably,
he served as the Secretary of
the Department of Public Works
and Highways from 2005 to
February 2007 and again from

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Financial Sector Name Description

July 2007 to 2009. A member of

the Philippine Military Academy
class of 1970 with a Bachelor of
Science in Civil Engineering
from the Mapúa Institute of
Technology, Ebdane combines
his military, engineering, and
political background in his
governance.

In the context of the mentioned

project, Governor Ebdane
assumes a stakeholder role due
to his position as the leader of
Zambales, where the project is
situated. His dual expertise as
an engineer and a seasoned
politician positions him to
provide valuable insights and
support for the successful
execution of the project. His
engagement as a stakeholder
ensures that the project aligns
with the broader vision for
Zambales' development and
benefits from his engineering
knowledge, contributing to its
overall success.

Rural Bank of Candelaria Antonio Manikan

The Rural Bank of Candelaria
stands as a significant
contributor to the financing of the
proposed project, bringing a
valuable partnership to the table.
Headed by Antonio Manikan, a
respected resident of Zambales
with diverse business interests
in gasoline and restaurants

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through Urban Regeneration

Financial Sector Name Description

around Candelaria, he not only

serves as the president of the
bank but also embodies a local
entrepreneur deeply invested in
the economic development of
the region. This collaboration
with the Rural Bank of
Candelaria, under Antonio
Manikan's guidance, not only
adds financial support but also
signifies a commitment to the
growth and prosperity of
Zambales.

The collaboration between the Department of Tourism in Iba, Zambales, and key stakeholders, including Ms. Nila
M. Pineda, Engr. Kennith Anthony Ebuengan, and Governor Hermogenes "Jun" Edejer Ebdane, and Antonio
Manikan, is characterized by a vibrant combination of commitment and skill. As the main client, the Department of
Tourism plays a key role in establishing the project's aims and aligning them with the broader tourist development
objectives of Iba, Zambales. This joint effort highlights a common dedication to promoting gastronomy tourism,
showcasing the area's cultural and gastronomic legacy, and developing a captivating destination for both domestic
and foreign tourists.

1.5 Project Scope and Limitations

The study falls under the business and mercantile category within the occupancy classification, aligning
with its focus on promoting gastronomy tourism and culinary spaces. This study centers on developing culinary
spaces and advancing gastronomy tourism in Zambales, specifically aiming to address the issue of scattered
restaurants in Iba. The project's primary objective is to create a centralized culinary hub, named "Pamangan," to
consolidate and enhance the culinary landscape.

Table 1.5.1 Primary Target of the Project

Target Market

Tourists Individuals visiting Zambales for leisure and tourism purposes

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PAMANGAN: Developing a Tourism Center for Fostering Gastronomy and Culinary Arts in Zambales
through Urban Regeneration

seek unique gastronomic experiences.

Locals of Zambales Residents of Iba Zambales can benefit from the enhanced
culinary offerings and economic impact of tourism.

Business Travelers Professionals visiting Zambales for work-related purposes may

also seek diverse dining options.

Projects unrelated to gastronomy tourism, such as hospital facilities, housing developments, BPO buildings, or
educational facilities not linked to gastronomy, are beyond the study's scope. The study does not encompass
unrelated target markets, including mobility-impaired users, informal settlers, or public high school students unless
their relevance to gastronomy tourism project objectives can be clearly demonstrated. The primary emphasis
remains on culinary space development and positioning Zambales as a gastronomy tourism destination.

The project's geographical limit encompasses the urban and peri-urban areas of Iba, Zambales, with a focus on
the revitalization and development of key sites, including the old market area and its immediate surroundings. This
targeted zone is selected to promote urban regeneration, foster gastronomy tourism, and preserve the cultural and
culinary heritage of Zambales. The project interventions will be concentrated within this defined geographical area
to ensure a strategic and impactful approach to the development objectives.

Figure 1.5.1 Map of Zambales

The
proposed gastronomy tourism and culinary center project will be geographically limited to the surrounding towns

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PAMANGAN: Developing a Tourism Center for Fostering Gastronomy and Culinary Arts in Zambales
through Urban Regeneration

of Iba, Zambales which are, Palauig and Botolan. The scope of the project will be confined to the specific
geographical boundaries of Iba, ensuring a focused and targeted approach to urban regeneration, cultural
enrichment, and the development of a vibrant culinary hub within this distinct area of Zambales. This limitation
aims to concentrate efforts on enhancing the local community and promoting the unique gastronomic heritage of
Iba, contributing to the town's economic growth and establishing it as a key destination for gastronomy tourism.

The detailed analysis of anticipated engagement from the catchment areas is outlined in the tables: Table 1.2.8,
Table 1.2.9, and Table 1.2.10. These tables provide a comprehensive breakdown of projected participation,
offering valuable insights into the expected involvement from specific areas.

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through Urban Regeneration

Chapter 2: Design Foundations

2.1 Design Process

In this chapter, the design process is introduced as a user-centric, innovative, and cooperative method for
addressing problems. It highlights the structured stages involved in devising solutions that align with both objectives
and the requirements of users. Additionally, the chapter underscores the significance of conducting literature
reviews and examining case studies to elevate the caliber of research and gain valuable insights from real-world
scenarios.

2.1.1 Introduction to the Design Process

The design process is a structured and iterative journey consisting of six distinct phases. These phases serve as
a roadmap for designers as they navigate the path from conceptualization to realization. Each phase plays a crucial
role in shaping the final design outcome, ensuring that it aligns with the project's goals and user requirements. As
designers progress through these phases, they engage in activities such as research, ideation, refinement, and
evaluation, all aimed at crafting innovative and effective solutions. This systematic approach not only fosters
creativity but also ensures that the design remains focused on delivering value and addressing the specific needs
of its intended audience.

The design process is a dynamic and iterative journey that transforms ideas into tangible creations. It unfolds in
six distinct phases, each contributing to the evolution and refinement of a design concept. These phases, namely:

1) Discovery and Research - The first step in transforming the old Iba Zambales market into a culinary tourist
destination is to understand the current state of tourism, gastronomy, and culinary arts in Zambales.

● Needs Assessment

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PAMANGAN: Developing a Tourism Center for Fostering Gastronomy and Culinary Arts in Zambales
through Urban Regeneration

❖ Conduct surveys and interviews to identify gaps and opportunities in the local gastronomy and
tourism sector.
❖ Analyze existing data to understand the demand for culinary experiences.
- Tourist Influx Data
- Tourism Statistics Data
- Demographics
● Stakeholder Engagement
❖ Identify and involve key players such as local communities, government bodies, chefs, and
businesses.
❖ Gather insights and perspectives through workshops and interviews.
● Market Research
❖ Analyze the target audience, considering both local residents and potential tourists.
❖ Study successful global examples to inform the development of unique features.
- Review of Related Literature
- Case Studies

2) Conceptualization and Visioning - Define the overarching vision and conceptual design of the Tourism Center.

● Vision and Mission Development

❖ Formulate a vision that aligns with Zambales' cultural identity and aspirations for gastronomic
development.
❖ Define a mission that outlines the purpose and values of the Tourism Center.
● Conceptual Design
❖ Develop a preliminary design that includes facilities like kitchens, event spaces, and markets.
❖ Ensure the design integrates seamlessly with the existing urban environment.

3) Planning and Infrastructure Development- Plan and design the physical infrastructure of the Tourism Center.

● Urban Regeneration Planning

❖ Collaborate with urban planners and architects to ensure the center's integration into the local
community.
❖ Consider sustainability and environmental impact in the planning process.
● Infrastructure Development
❖ Create detailed architectural plans for the center's construction.
❖ Evaluate the potential for adaptive reuse of existing structures.

4) Implementation and Programming - Roll out the culinary programs and market the Tourism Center.

● Culinary Programs and Training

❖ Develop a curriculum that celebrates local flavors and culinary traditions.
❖ Collaborate with chefs and culinary experts to offer workshops and training programs.

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PAMANGAN: Developing a Tourism Center for Fostering Gastronomy and Culinary Arts in Zambales
through Urban Regeneration

● Promotion and Marketing

❖ Develop a branding strategy that highlights the unique identity of the Tourism Center.
❖ Create marketing materials, establish an online presence, and organize promotional events.

5) Community Integration and Evaluation - Foster community involvement and continuously evaluate the
success of the Tourism Center.

● Community Involvement
❖ Establish partnerships with local communities, ensuring their active participation.
❖ Promote local businesses and artisans through the center's activities.
● Monitoring and Evaluation
❖ Develop KPIs to measure the success of the Tourism Center.
❖ Regularly evaluate programs, infrastructure, and community impact based on feedback and
performance metrics.

2.2 Review of Related Literature

2.2.1 Overview of the Literature Review

Background and Context

The project's primary focus on gastronomy tourism necessitates the creation of architectural structures and spaces
that will redefine the gastronomic landscape in Zambales. These spaces encompass a wide range of
establishments, including food and beverage venues, gastronomic centers, farm-to-table experiences, and food
and beverage training facilities. Architects will play a pivotal role in shaping these spaces, not merely for aesthetic
appeal but also to ensure functionality, safety, and user comfort. They will adhere to building codes and standards,
demonstrating that architecture goes beyond visual aesthetics; it serves as the cornerstone of safety and comfort
for all users. These architectural elements are not only designed to tantalize the senses but also to provide secure
and inviting environments where visitors can savor Zambales' culinary delights, immerse themselves in its cultural
heritage, and engage in enriching gastronomic experiences. In essence, the project underscores the essential
contribution of architecture in creating spaces that encapsulate the essence of Zambales' gastronomy and, in doing
so, elevate the province as a prominent gastronomy tourism destination.

Problem Statement and Significance

While this study is poised to undertake thorough research and investigation, it underscores the importance of
substantiating the pivotal role that restaurants and gastronomic establishments play in catalyzing tourism.
Restaurants are not mere dining venues; they serve as catalysts for why individuals choose to revisit a destination.
To establish this theory as a concrete reality, an extensive examination of existing research and a review of related
literature become paramount. This research endeavor holds significance as it sheds light on the intricate interplay
and synergy among architecture, tourism, and gastronomy. By delving into this connection, the study aims to
unravel how well-designed culinary spaces can serve as magnets for tourists, elevating the overall tourism

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through Urban Regeneration

experience. In essence, it seeks to establish a compelling link between the physical aspects of architecture, the
allure of gastronomy, and the draw of tourism, underlining the pivotal role played by restaurants and gastronomic
establishments in shaping the perception and appeal of a destination for both travelers and locals.

Research Objective

The primary objective of this research is to unravel the complicated function that restaurants and culinary
enterprises play in the tourist industry. It aims to look deeply into the numerous implications that these culinary
hotspots have on the tourist sector. The main goal is to establish a strong and well-documented case for their
crucial role in the larger tourist scene. The study attempts to validate the notion that restaurants and culinary
businesses are not only peripheral entities within the tourism ecosystem; rather, they are core drivers that may
considerably improve tourist arrivals and experiences by thoroughly studying their influence. Assessment of the
literature review plays a pivotal role in achieving the objective of this study to fill the gap in building a gastronomic
establishment in the area.

2.2.2 Literature Review

Key Architectural Theories and Concepts

In recent years, there has been a growing interest in gastronomic tourism. Surprisingly, there has been a lack of
research regarding the influence of restaurants on gastronomic tourism. A review of the existing literature has
revealed a significant oversight in recognizing the role and significance of restaurants in the growth of gastronomic
tourism. Therefore, the primary objective of this study is to shed light on the impact of restaurants on the
advancement of gastronomic tourism. This research is particularly valuable as it is the first of its kind to examine
the role of restaurants in the development of gastronomic tourism. With its original contributions, this study aims
to enrich the field of gastronomic tourism by providing a blueprint for enhancing the competitive edge of restaurant
owners in the context of gastronomic tourism development and assisting them in maximizing the growth of
gastronomic tourism. To fulfill its mission of contributing original research to the gastronomic tourism literature, this
study involved conducting a questionnaire among restaurants and gastronomic establishments holding tourism
operation licenses from the Ministry of Tourism. The collected data underwent rigorous analysis, including
assessments of reliability, factor analysis, and regression analysis. The results of this analysis highlighted the
significance of several factors in the development of gastronomic tourism, namely the ambiance, staff, ingredients,
food and drink presentation, and restaurant products. Restaurants are encouraged to place particular emphasis
on their personnel, ingredients, presentation, products, and ambiance to facilitate the growth of gastronomic
tourism. This research employed a quantitative research approach, utilizing a questionnaire as the data collection
instrument. The questionnaire was developed by drawing insights from existing scientific studies in the same field.
The introductory section of the questionnaire explicitly stated the study's scientific intent and assured participants
of the confidentiality of their responses. The questionnaire comprised two main sections: the initial part contained
statements concerning restaurants, while the subsequent section consisted of demographic inquiries for the
participants (Serkan Bertan, 2020).

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through Urban Regeneration

In this study, the relationship between tourism and gastronomy is explored, focusing on the context of Popayán,
Colombia, a UNESCO Creative City of Gastronomy. The research delves into how various aspects of culinary
motivation influence tourists' contentment with their gastronomic experiences while visiting the city. Using a method
called partial least squares structural equation modeling, the study reveals that the significance of the culinary
experience in tourists' destination choices acts as a mediator, influencing the impact of different culinary
motivations on their overall satisfaction with the gastronomy offered. This research underscores the pivotal role of
gastronomy as a core element for tourists in their quest to uncover a destination's culture and traditions. It often
serves as a driving force behind their choice of destination and significantly molds their overall satisfaction with the
travel experience. Notably, the findings in this study contribute to understanding the unique dynamics of
gastronomy tourism in Popayán, offering valuable insights for similar initiatives in Zambales, Philippines (Pablo
Rodríguez-Gutiérrez, Francisco González Santa Cruz, 2020).

Culinary tourism is a growing trend worldwide, as travelers increasingly consider food as a vital element in choosing
their destinations and shaping their travel experiences. The Philippines, like many other countries, boasts a rich
culinary heritage that includes treasured heirloom recipes, vibrant food festivals, and traditional cooking methods.
The nation's talented local chefs are instrumental in this culinary tapestry. Filipino cuisine is acknowledged as a
key tourism product in the Philippine National Tourism Development Plan. However, one common observation is
that Filipino cuisine faces a challenge in establishing a distinctive identity and brand that can effectively attract
travelers. This chapter addresses this issue by employing culinary mapping to offer a comprehensive overview of
Filipino cuisine. The primary objective is to gain a deeper understanding of how Filipino cuisine can carve out a
strong and recognizable identity within the global culinary landscape, which will significantly contribute to the
growth of culinary tourism and foster a greater appreciation for the rich cultural heritage embedded in Filipino
cuisine. While there are parallels in the global trend of culinary tourism, the unique characteristics and flavor profiles
of Filipino cuisine present distinct challenges and opportunities that set it apart from other culinary destinations.
This chapter, by focusing on the culinary landscape in Zambales, aims to explore these nuances and guide the
development of a local food identity that can engage tourists effectively (Gutierrez, Eylla, 2022) .

This study delves into the underlying forces that drive the growth of gastronomy tourism in Tista Tourism Village,
Tabanan, using a qualitative analysis approach, particularly Soft Systems Methodology (SSM) and Rich Picture
analysis. While the context may be different, the essence of local communities embracing the dynamics of
gastronomy tourism resonates with the experiences in Zambales. In both cases, tourism-related lifestyles gain
prominence, impacting social dynamics and cultural norms. The delicate equilibrium between modern tourism
practices and traditional values is a common challenge. Just as in Tista Tourism Village, Zambales also faces the
imperative of preserving its unique cultural identity while equitably distributing the benefits of tourism. The insights
from this research emphasize the importance of actively involving the local community in cultural preservation
efforts, ensuring that economic growth aligns with the protection of local traditions. This approach serves as a
valuable reference for stakeholders in the development of gastronomy tourism in Zambales, acknowledging the
uniqueness of the local context (Nyoman Cahyadi Wijaya, 2023) .

Culinary tourism, a new trend, is increasingly recognized as a significant asset within the tourism industry
worldwide, mirroring the potential that Zambales holds in this regard. While this study focuses on West Sumatra,
the core concept remains similar, highlighting that culinary tourism can complement other forms of tourism like

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through Urban Regeneration

cultural, nature, and marine tourism. The potential of I-Bumi Cafe & Resto in enhancing tourism in West Sumatra
reflects the prospect for similar establishments in Zambales to contribute to the region's tourism growth. This
research encourages the maintenance and optimization of the strengths of such culinary establishments,
addressing their weaknesses, seizing opportunities, and proactively anticipating challenges. By applying these
principles, Zambales can harness its culinary potential to boost its own tourism sector, just as in the case of West
Sumatra (Siska Mandalia, Wiranda Wulandari, Nessa Fadila, 2023) .

This study, although focused on the northern areas of Pakistan, shares fundamental similarities with the dynamics
of gastronomy tourism in Zambales. It underscores the vital role that local cuisine plays in motivating tourists and
enhancing their overall satisfaction, potentially leading to loyalty and return visits. Just as in Pakistan, Zambales,
with its unique culinary traditions and breathtaking landscapes, can leverage its gastronomic offerings to attract
and retain tourists. However, like the study's findings suggest, continuous efforts to improve services provided by
local stakeholders and the government are key to maximizing the potential of gastronomy tourism, thereby allowing
visitors to fully appreciate the distinctiveness of the region, whether in Pakistan or Zambales (Ullah N, Khan J,
Saeed I, Zada S, Xin S, Kang Z, Hu Y., 2022).

Methods used of Key Architectural Theories and Concepts

The study of related literature reveals a rising trend in gastronomy tourism experiences, indicating a heightened
interest among tourists in culinary and cultural interactions. Destination Marketing Organizations have increasingly
recognized the allure of local cuisine as a unique selling point in their promotional strategies. However, a notable
gap exists in research concerning the impact of food tourism on a destination's image. In response to this gap, the
current project, titled "Developing a Tourism Center for Fostering Gastronomy and Culinary Arts in Zambales
through Urban Regeneration," aims to fill this void through a systematic quantitative literature review. By employing
methods aligned with the prevailing preference for quantitative research methodologies observed in the literature,
this study will comprehensively explore the significance and consequences of gastronomy tourism on Zambales
as a destination, drawing on emerging trends and identifying potential avenues for future research as highlighted
in the reviewed literature. (Sio, Ka Pou, Barry Fraser, and Liz Fredline., 2021)

In aligning with the research methodology employed in related literature, the proposed project, "Developing a
Tourism Center for Fostering Gastronomy and Culinary Arts in Zambales through Urban Regeneration," will also
utilize a descriptive research method. Similarly, the study will employ an adopted questionnaire as a primary
research instrument. The questionnaire, adapted from the works of De Castro et al. (2015), Galvez et al. (2017),
and Martin et al. (2019), underwent rigorous modifications to suit the specific objectives of the Zambales project.
Comprising three sections and utilizing a 4-point Likert scale with anchors such as Strongly Agree, Agree,
Disagree, and Strongly Disagree, the survey instrument aims to gather insights from both local and foreign tourists.
To ensure the reliability and consistency of the survey, a reliability test will be conducted, mirroring the approach
observed in the reviewed literature. This meticulous research design ensures a robust and dependable exploration
of the gastronomy tourism landscape in Zambales, contributing valuable insights to the broader goals of urban
regeneration and culinary development in the region

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PAMANGAN: Developing a Tourism Center for Fostering Gastronomy and Culinary Arts in Zambales
through Urban Regeneration

In alignment with the research methodology employed in the study conducted in Tista Tourism Village, Tabanan,
the proposed project, "Developing a Tourism Center for Fostering Gastronomy and Culinary Arts in Zambales
through Urban Regeneration," also aims to delve into the ontological forces driving the growth of gastronomy
tourism. To achieve this, the project will employ a qualitative analysis approach, drawing inspiration from the Soft
Systems Methodology (SSM) and Rich Picture analysis. This methodological choice seeks to comprehensively
understand the complex interplay of factors influencing the development of gastronomy tourism in Zambales. By
adopting insights from the Tista Tourism Village study, the project aspires to unveil transformative dynamics within
the local community of Zambales, emphasizing the emergence of tourism-centric lifestyles. This comparative
approach ensures a nuanced exploration of the sociocultural shifts and economic impacts associated with
gastronomy tourism, contributing valuable perspectives to the broader goals of urban regeneration and culinary
development in the Zambales region. (Nyoman Cahyadi Wijaya, 2023)

The methodology employed in the mentioned research, involving qualitative and descriptive approaches through
indirect observation and in-depth interviews, provides valuable insights that can be applied to the project,
"Developing a Tourism Center for Fostering Gastronomy and Culinary Arts in Zambales through Urban
Regeneration." Similarly adopting a qualitative and descriptive research design, the project seeks to employ similar
methods to understand the dynamics of the local gastronomy landscape in Zambales. Drawing inspiration from the
study on Michelin-starred restaurants, the Zambales project aims to unravel components and characteristics within
culinary activities, innovation processes, discourses, and philosophies that contribute to the creation and
development of gastronomy tourism products. By leveraging this approach, the project aspires to identify factors
that add quality to the culinary offerings, aligning with the overarching goal of fostering gastronomy tourism. This
study, therefore, not only adds depth to the academic understanding of haute cuisine but also holds practical
implications for the development of the proposed tourism center in Zambales. (Cinthia R. A. M.l, Lluís M., Silvia A.,
2019)

Contextual Analysis

The project, "Revitalizing a Community for Fostering Gastronomy in Iba, Zambales," is deeply intertwined with the
historical, cultural, and environmental context of this region. Iba, Zambales, boasts a rich history shaped by various
influences, including pre-colonial indigenous cultures and Spanish colonial heritage. The town's cultural tapestry
is characterized by a unique blend of traditional Filipino customs and the remnants of Spanish colonial architecture,
which are vital sources of inspiration for the architectural elements in the gastronomy project. The environmental
context is marked by Zambales' pristine coastal beauty, which is home to diverse marine life and lush landscapes.
This project leverages the environmental appeal of the region to promote sustainable and environmentally
responsible gastronomic experiences. VillaGomez-Buele C. (2020), In the coastal province of Esmeraldas,
Ecuador, gastronomy plays an important role in shaping the historical, cultural, and environmental context of the
region. This study delves into the profound relationship between gastronomy and tourism, with a particular focus
on seafood dishes, which are a defining element of the coastal culinary tradition. Esmeraldas, located along the
stunning Ecuadorian coast, has a rich cultural heritage influenced by a blend of indigenous, African, and Spanish
cultures. This cultural fusion is vividly expressed in the local cuisine, where traditional recipes and culinary
techniques have been passed down through generations.

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through Urban Regeneration

The environmental context of Esmeraldas is characterized by its coastal beauty and the bountiful marine resources
that have sustained the local way of life for centuries. The pristine beaches and the abundance of seafood have
made the region a natural magnet for visitors seeking a gastronomic adventure. The gastronomic experience is
intrinsically linked to the breathtaking coastal landscapes, creating a synergy between nature's offerings and
culinary delights. Visitors are drawn to the prospect of enjoying seafood, savoring typical dishes, and relishing
meals on the sandy beaches, making the gastronomy a powerful motivator for tourism in the region.

Socio-economic and geographical factors have played a significant role in the project's design and placement. Iba,
Zambales, is strategically located, making it accessible to both local and international tourists. The socio-economic
factors, including the availability of local resources and the community's socio-economic well-being, have
influenced the architectural choices and cultural aspects integrated into the project. By tapping into the local
resources, the project seeks to boost the local economy and create job opportunities, aligning with the region's
socio-economic goals.

In the urban and architectural setting, the project aims to blend harmoniously with its surroundings while standing
out as a beacon of gastronomic excellence. The architectural design considers the existing urban fabric of Iba,
with a keen eye on preserving and showcasing the local architectural heritage. The structure interacts with the built
environment by offering a contemporary interpretation of traditional Filipino-Spanish architecture, serving as a
bridge between the past and the future. It offers a welcoming space that celebrates the region's culture and
traditions while embracing modern amenities and design, ultimately contributing to the urban and architectural
vibrancy of Iba, Zambales.

The insights derived from the research findings on Bukidnon's cuisine offer valuable parallels for the project,
"Developing a Tourism Center for Fostering Gastronomy and Culinary Arts in Zambales through Urban
Regeneration." Much like Bukidnon, Zambales' culinary landscape can benefit from a focus on culinary history,
authenticity, and strategic destination marketing. The development of dishes rooted in Zambales' culinary
traditions, coupled with unique marketing strategies, can add genuine value and elevate the region as a
gastronomic destination. The integration of cultural elements into dining establishments and the emphasis on
marketing can enhance Zambales' appeal as a culinary tourist destination. By establishing culturally themed
restaurants that showcase traditional meals, the project aims to provide an authentic taste of Zambales' rich culture
to tourists. Similar to Bukidnon, food-related activities in Zambales can play a pivotal role in promoting tourism,
serving as a platform to learn about the region's culinary heritage. The preservation of culinary history, authenticity,
and strategic destination marketing, as emphasized in the study, aligns with the fundamental goals of the Zambales
project. Furthermore, the contrasting perspectives highlighted in other research studies underscore the nuanced
relationship between a destination's food image and the overall destination image, informing the Zambales project's
holistic approach to attract and retain tourists. (Salonga, A. E., Borbon, N. M. D., 2021)

2.3 Case Studies

Case studies represent a research methodology that entails a thorough exploration and scrutiny of a distinct
individual, collective, entity, happening, or occurrence within its authentic real-world setting. This qualitative
research approach strives to deliver an all-encompassing comprehension of the case by delving into its intricacies,

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through Urban Regeneration

interactions, and distinctive attributes. Case studies frequently amalgamate various sources of substantiation,
encompassing interviews, observations, documents, and historical records, to amass extensive and intricate
information. The examination of the compiled data entails the recognition of patterns, themes, and connections to
cultivate discernments and craft a comprehensive portrayal of the case.

Case Study 1

CUSTOMER SATISFACTION OF FOOD BARN FOOD PARK: A FRAMEWORK ANALYSIS

Location: Dasmariñas, Cavite

Figure 2.2.2.1 FOOD BARN FOOD PARK

Approach:

The approach in this text represents a mixed-methods research study focused on assessing customer satisfaction
at Food Barn Food Park in Salitran IV, Dasmarinas City, Cavite. The researchers conducted both qualitative and
quantitative data collection, involving direct observation of the food park's operations, as well as the analysis of
feedback from customers on social media platforms, such as Facebook and Google Reviews. The findings are
presented quantitatively, with percentages of positive and negative feedback, and recommendations for improving
the establishment's services. The study aims to understand and categorize customer assessments and contribute
to the enhancement of the food park, while also highlighting the significant impact of food parks on the local food
tourism industry and job opportunities.

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The selected food park is Food Barn Food Park in Salitran IV Dasmariñas Cavite. This spacious food park assures
level up the dining experience of Filipinos, tourists and promenades. The dining provides a vast parking allocation
to customers that can accommodate 25-27 cars depending on the car type giving time to enjoy safety and sound.
This multi-purpose cuisine paradise has 27 food stalls, developed into an exciting area where huge crowds can
dine, wine, relax, meet for business and leisure as well as forge deeper, new levels of bonding it can accommodate
500 to 1000 customers. It is envisioned to be a cut above the rest because it offers highly saleable and appetizing
food, products, skilled manpower as well as clean spacious stalls. A wide range of food products, year-round
promos and themed festivals assure a steady growth of loyal diners (Food Barn, 2018).

Figure 2.2.2.2: Research Paradigm of the study.

The research titled "Customer Satisfaction of Food Barn Food Park: A Framework Analysis" adopted a qualitative
research design, which is considered the most suitable approach for gauging customer satisfaction levels. As
Mihas (2019) suggests, qualitative research involves the analysis of textual, visual, or audio data and can span a
range from confirming existing knowledge to exploring new insights. Qualitative studies may be guided by a
conceptual framework, implying a deductive approach, or they may be more data-driven, signifying an inductive
method. The outcomes and deliberations centered on the study's objectives, which the researchers established
by evaluating feedback from Food Barn Food Park customers. They primarily relied on customer comments and
reviews posted on Facebook and Google to ascertain whether they were positive or negative in nature. The
researchers then systematically assessed these secondary data using distinct criteria related to customer
satisfaction, including location, parking facilities, ambiance, service quality, and personnel attributes.

Figure 2.2.2.3 Food Barn Comments/ Reviews (2018-2019)

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In the location criterion, approximately 36.50% of the reviews predominantly highlighted the accessibility of Food
Barn, with customers often expressing their approval, describing it as favorable. Conversely, a mere 1.65% of the
reviews indicated that the location was not deemed ideal, with one customer explicitly mentioning this. This
underscores the critical role that the Food Park's placement plays in its overall operations. Research has
demonstrated that the success of food establishments like Food Parks hinges on a complex interplay of factors,
including the marketing strategies of major corporations, the perception of the market by small businesses,
customer demand and purchasing power, competition, local regulations, and, notably, the influence of local culture.

Output

Derived from the findings and subsequent discussions, the researchers identified several pressing issues requiring
attention. The primary goal of the research team is to enhance the overall experience and satisfaction of Food
Barn customers. Notably, the researchers observed a significant deficiency in the availability of parking space,
which has a direct impact on customer convenience. This shortage poses a challenge for Food Barn, hindering
their ability to attract and accommodate more patrons effectively while providing a secure space for their vehicles.
In response, the researchers have proposed a comprehensive plan to address this concern, involving the
expansion of the parking area at Food Barn by utilizing the adjoining vacant lots. This expansion project also entails
a renovation of the existing parking lot, aimed at creating a more extensive space capable of accommodating 25-
50 vehicles.

Figure 2.2.2.4 Planned Parking Space.

Several key features are similar between the described food park project Food Barn Food Park in Salitran IV,
Dasmarinas City, Cavite and the proposed gastronomy tourism and culinary center in Zambales:

● Both projects emphasize the dining experience, ensuring that the spaces are not just about food but also
about creating an enjoyable and appealing environment for customers.
● The study on Food Barn Food Park reflects a focus on customer satisfaction, a key aspect that is also
crucial in the proposed project in Zambales.
● Both projects utilize mixed-methods research, incorporating qualitative and quantitative data collection
methods to assess customer satisfaction and gather feedback.

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● Both projects aim to contribute to the enhancement of their respective establishments, recognizing the
importance of continuous improvement and positive customer experiences.

Case Study 2

Greenbelt, Makati City, Manila, Philippines

Project Type: Commercial/Industrial

Year: 2006

Subcategory: Urban Entertainment

Author: Theodore Thoerig, Patrick Pontius

Figure 2.2.2.5 Greenbelt, Makati City

Greenbelt is a mixed-use development featuring restaurants, entertainment venues, shopping outlets, and housing
located within Ayala Center, a 36.8-hectare (91-acre) mixed-use complex in Makati City, one of Manila’s premier
business districts. Built during the 1970s, Greenbelt 1 offers convenience and food services for daytime office
workers. In addition to its 28 two- and three-story rental units, Greenbelt 2 was designed as a place for “power
lunches” and high-end dining. Greenbelt 4 is an upscale retail destination and Greenbelt 3, the most prominent
component of the project, is aimed at professionals in their 20s to 40s with food, shopping, and entertainment
options. Greenbelt 3’s four-level complex has two distinct faces. The street-facing facade has a unified row of
shopfronts, while the interior faces a park with its curvilinear form that incorporates public pathways terraced up to
outdoor seating and dining areas for restaurants and cafés.

Much like the Greenbelt development in Makati City, the proposed project envisions a dynamic gastronomy tourism
and culinary center in Zambales. Drawing inspiration from Greenbelt's success, the Zambales project seeks to
create a multifaceted destination that integrates restaurants, entertainment spaces, and shopping outlets.
Greenbelt's strategic design, catering to different demographics and incorporating outdoor seating and dining

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areas, serves as a valuable model for the Zambales project's urban regeneration through a gastronomic lens. In a
manner akin to Greenbelt's focus on high-end dining and power lunches, the Zambales project aims to offer a
diverse culinary experience that showcases local cuisine, preserves culinary traditions, and fosters gastronomy
tourism. By creating spaces that resonate with professionals, tourists, and the local community, both projects share
a common goal of enriching the cultural and gastronomic fabric of their respective locations.

Figure 2.2.2.6 Alfresco dining at Greenbelt Malls

Image Source: Ti Amo gelato stop

While the specific details of the two projects may differ due to their unique locations and objectives, there are
several key features that are similar between the Greenbelt development in Makati City and the proposed
gastronomy tourism and culinary center in Zambales:

● Both projects place a significant emphasis on gastronomy, offering a diverse range of dining options and
culinary experiences.
● The incorporation of public spaces, outdoor seating, and dining areas is a common feature in both
projects, creating a dynamic and engaging environment.
● Both projects contribute to urban regeneration, revitalizing specific areas within their regions and
potentially boosting economic activity and tourism.
● Both projects seek to enrich the cultural fabric of their locations, whether through high-end dining
experiences, power lunches, or the promotion of local culinary heritage.
● Both projects demonstrate strategic design and planning to optimize the use of space, enhance visitor
experience, and contribute to the overall ambiance.

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Chapter 3: Development Suitability Test

3.1. Criteria for Development Suitability

The Criteria for Development Suitability, encompassing Legally Permissible, Physically Possible, Financially
Feasible, and Maximally Optimal, provides a well-rounded evaluation framework for assessing the feasibility and
suitability of development projects.

Legally Permissible

This criterion assesses a project's compliance with relevant legal regulations and requirements, ensuring that it
operates within the bounds of the law, minimizing legal risks.

Zoning Compliance - Compliance with local zoning laws.

Building Code Adherence - Adherence to local building codes.
Environmental Regulations - Compliance with environmental laws and regulations.
Land Use Policies - Alignment with local land use policies.
Legal Agreements - Compliance with any legal agreements tied to the land or property.
Permit Acquisition - Acquisition of all necessary permits for construction and operation.
Historic Preservation - Compliance with historic preservation laws if the site is in a historic district or contains
historic structures.
Accessibility Requirements - Compliance with laws and regulations related to accessibility
Health and Safety Regulations - Compliance with health and safety regulations related to construction and
operation of the development.
Community Standards - Compliance with any community standards or guidelines that may exist in addition to
legal requirements.

Physically Possible

It examines the project's practicality from a physical standpoint, considering infrastructure, resources, and spatial
needs, ensuring it can be successfully implemented within the existing physical context.

Site Conditions - The physical characteristics of the site, including its size, shape, topography, and geology. For
example, a steeply sloping site may not be suitable for certain types of development.
Infrastructure - The availability and capacity of necessary infrastructure, such as roads, utilities, and public
services.
Environmental Constraints - The presence of any environmental constraints, such as flood zones, wetlands, or
endangered species habitats.
Climate - The local climate and weather patterns, which can affect the feasibility of certain types of construction
and the long-term sustainability of the development.
Material Availability - The availability and cost of construction materials and labor.
Technological Constraints - The technological requirements of the project and whether they can be met given
current technology levels.

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Health and Safety - The ability to construct and operate the development in a way that ensures the health and
safety of workers and occupants.

Financially Feasible

This aspect scrutinizes the project's economic viability, evaluating revenue sources, cost-effectiveness, and
sustainability to determine if it can secure the necessary resources for implementation without significant financial
strain.

Cost Estimates - The estimated costs of construction, including materials, labor, and other related expenses.
Operating Costs - The estimated costs of operating and maintaining the development once it’s completed.
Funding Sources - The availability of funding sources, such as loans, grants, or investor capital.
Revenue Projections - The expected revenue from the development, which could come from sales, rents, or other
sources.
Return on Investment (ROI) - The expected return on investment, which is a measure of the profitability of the
project.
Net Present Value (NPV) - The net present value of the project, which takes into account the time value of money.
Payback Period - The length of time it will take for the project to pay back its initial investment.
Risk Assessment - An assessment of financial risks, such as market volatility, interest rate changes, or cost
overruns.

Maximally Optimal

This dimension assesses how well the project aligns with its objectives and its potential for achieving optimal
outcomes in terms of effectiveness, impact, and goal alignment.

Design Efficiency - The extent to which the design of the project makes efficient use of space and resources.
Operational Efficiency - The extent to which the project is expected to operate efficiently once completed, in
terms of energy use, maintenance requirements, and other operational aspects.
Cost-Effectiveness - The extent to which the project delivers maximum value for the cost, in terms of both
construction costs and ongoing operational costs.
Functional Effectiveness - The extent to which the project effectively meets its intended purpose or function.
Sustainability - The extent to which the project incorporates sustainable design principles and practices,
contributing to environmental sustainability.
Community Impact - The extent to which the project positively impacts the local community, in terms of economic
development, quality of life, and other factors.
Aesthetic Value - The extent to which the project contributes to the visual appeal and character of its surroundings.
Innovation - The extent to which the project incorporates innovative design or construction techniques,
technologies, or practices.
Resilience The extent to which the project is designed to withstand and adapt to changing conditions, such as
climate change or other potential disruptions.
Stakeholder Satisfaction: The extent to which the project meets or exceeds the expectations of stakeholders,
including owners, users, and community members.

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These criteria collectively provide a comprehensive overview of a project's strengths and weaknesses across
critical dimensions, facilitating informed decision-making and ensuring that development initiatives are well-suited
to their intended context.

3.2. Project Pooling

Pooling projects on a chosen site is a crucial strategy for evaluating and prioritizing initiatives effectively. This
approach helps identify synergies, potential conflicts, and overlapping objectives among various projects. It
enables a more comprehensive assessment of the economic, social, and environmental impacts, as well as
potential trade-offs associated with implementing multiple projects simultaneously.

By considering projects together, you can optimize resource use, resolve conflicts, and uncover shared objectives,
ultimately leading to more efficient and sustainable development on the site. This holistic evaluation ensures that
the projects are not only technically feasible but also economically viable, socially beneficial, and environmentally
sustainable, fostering a well-rounded and harmonious approach to development. Several potential projects have
been considered for the site, each with its unique strengths and attributes.

The diverse projects, including the Cultural and Crafts Center, Zambales Delicacies Commercial Center, Bed and
Breakfast in Zambales, Fitness and Wellness Centers, and Gastronomy Tourism in Zambales, collectively promise
to elevate the site's development and appeal. Each initiative contributes uniquely, fostering cultural preservation,
economic growth, and recreational opportunities. From celebrating local craftsmanship and culinary heritage to
providing comfortable accommodations and promoting wellness, these projects collectively enrich the tapestry of
Zambales, creating a multifaceted destination that captivates visitors and enhances the overall allure of the region.

1. Cultural and Crafts Center

A Cultural and Crafts Center could be established to promote and preserve the cultural heritage of
Zambales. The center would feature spaces for local artisans to showcase their crafts, traditional artwork,
and cultural performances. It would serve as an educational and interactive hub for both tourists and
locals, offering workshops, demonstrations, and exhibitions. The center could house a small museum
dedicated to Zambales' history and culture, offering visitors a comprehensive understanding of the
region's rich heritage.

Objective

The primary objective of this project is to establish a dynamic center dedicated to the preservation and
exhibition of Zambales' cultural heritage, craftsmanship, and artistic expressions. It seeks to create a hub
where traditional culture seamlessly blends with contemporary art, fostering an environment of cultural
appreciation, tourism, and economic growth.

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Figure 3.2.1 Bacolod City Art Hub: History of Orange Project Art District

Image Source: BusinessWorld

Soliman M.A. (February 2022) The Orange Project, founded by the esteemed Filipino painter and visual
artist Charlie Co, stands as a prominent gallery and art space within the vibrant cultural landscape of
Bacolod City, the capital of Negros Occidental province in the Philippines. This innovative initiative is
strategically situated in the Art District, an expansive complex comprising 12 distinct art spaces, studios,
and exhibition venues nestled in the Mandalagan district of Bacolod City. The primary objective of The
Orange Project and the Art District is to cultivate a dynamic and contemporary art hub in Bacolod City.
Here, local artists are provided with a platform to showcase their creative endeavors, fostering an
environment that encourages collaboration among artists and offering alternative art education programs
for continuous learning and skill development. At the heart of their mission is the facilitation of a thriving
artistic community, contributing to the cultural fabric of Bacolod City and beyond. The Orange Project and
the Art District play a pivotal role in hosting a diverse array of art events, festivals, and workshops
throughout the year. These initiatives serve as magnets for art enthusiasts, both local and international,
drawing them to Bacolod City to engage with and appreciate the rich tapestry of creativity on display.

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Figure 3.2.2 Bacolod City Art Hub Museum Area

Inspired by the success of The Orange Project and its Art District in Bacolod City, the envisioned Cultural
and Crafts Center in Zambales aspires to be a dynamic hub celebrating and preserving the rich cultural
heritage of the region. Embracing a multifaceted approach, the center seeks to showcase local artistry by
providing dedicated spaces for traditional crafts and contemporary expressions, fostering collaboration
among Zambales artists in shared studios. In alignment with The Orange Project's model, the center
would introduce alternative education programs to transmit skills and knowledge, ensuring the
sustainability of local crafts. Through hosting cultural events, festivals, and workshops, the center aims to
attract both locals and tourists, promoting economic growth through cultural tourism. Furthermore,
community engagement initiatives will solidify the center as an integral part of local life, echoing The
Orange Project's success in cultivating a vibrant and inclusive artistic community in Bacolod City.

2. Zambales Delicacies Commercial Center

Zambales, a province rich in culture and renowned for its exquisite mango-based delicacies, aspires to
create a prominent destination that highlights its unique culinary treasures. The "Zambales Delicacies
Commercial Center" is an innovative project designed to celebrate the flavors of Zambales, attract
tourists, support local farmers, and nurture the region's cultural heritage.

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Objective

The primary objective of this project is to establish a thriving commercial center dedicated to the
promotion, sale, and celebration of Zambales' culinary wonders, with a particular emphasis on its world-
famous mango products. This initiative aims to revitalize the local economy, increase tourism, and foster
an environment where traditional culture and modern commerce intersect harmoniously.

Figure 3.2.3 Poblacion Market Central

Image Source: OneNews.ph

Franz Lewin Embudo (August 2022) Poblacion Market Central, the latest venture by property developer
Alsons Development and Investment Corporation (Alsons Dev), emerges as a catalyst for transforming
Davao City's retail and food industries by fostering creativity and introducing contemporary trends. This
innovative commercial hub, strategically located on a 3,892-square meter prime property along C. Bangoy
Street, breathes new life into the former location of Madrazo Fruit Stand. Carefully curated, each shop
and restaurant within Poblacion Market Central is thoughtfully chosen to represent the essence of Davao's
rich past, dynamic present, and promising future. As the city eagerly welcomes local and international
tourists, coinciding with the Kadayawan Festival, this commercial hub aims to become a focal point in
downtown Davao, enhancing the overall shopping, entertainment, and dining experience for residents

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and visitors alike. The launch of Poblacion Market Central reflects Alsons Dev's commitment to
contributing to the city's economic and cultural vibrancy.

Figure 3.2.4 Poblacion Market Central

Image Source: OneNews.ph

Drawing inspiration from Alsons Development and Investment Corporation's successful venture with
Poblacion Market Central in Davao City, the envisioned Zambales Delicacies Commercial Center seeks
to mirror this transformative approach in the realm of local delicacies and culinary experiences. Situated
in a strategic location reminiscent of Poblacion Market Central's prime placement, the commercial center
aims to redefine Zambales' gastronomic landscape. Set within a carefully chosen space, akin to Alsons
Dev's meticulous selection of the former Madrazo Fruit Stand for Poblacion Market Central, this center
aspires to showcase the best of Zambales' culinary heritage, combining traditional flavors with
contemporary trends. As a beacon for both locals and tourists, especially during Zambales' festive
occasions, the project aims to contribute to the economic and cultural vibrancy of the region, becoming a
hub for indulging in local delicacies, fostering creativity, and promoting the dynamic culinary scene of
Zambales. Just as Poblacion Market Central breathed new life into downtown Davao, the Zambales
Delicacies Commercial Center endeavors to become a pivotal point for culinary exploration and
community engagement in the heart of Zambales.

3. Bed and Breakfast in Iba, Zambales

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The Bed and Breakfast (B&B) project in Iba, Zambales, aims to establish a charming and comfortable
accommodation option that caters to tourists, travelers, and locals seeking a unique and personalized
lodging experience. The B&B will combine modern amenities with a touch of local charm, providing guests
with a cozy and welcoming atmosphere.

Objective

The Bed and Breakfast (B&B) project in Iba, Zambales, endeavors to establish a welcoming and culturally
immersive accommodation option that not only provides guests with a comfortable stay but also actively
contributes to the local community and economy. By promoting local tourism, supporting nearby
businesses, and integrating sustainable practices, the B&B seeks to stimulate economic growth while
fostering an authentic connection between guests and the rich cultural, historical, and natural heritage of
Zambales. Through personalized service, eco-friendly initiatives, and a commitment to showcasing the
region's unique offerings, the project aspires to become a key player in enhancing the overall tourism
experience in Iba and its surrounding areas.

Figure 3.2.5 Ted's Bed And Breakfast - Santa Cruz (Laguna)

Image Source: Ted'S Bed And Breakfast Website

Ted’s Bed and Breakfast, nestled in the heart of Santa Cruz, Laguna, Philippines, is a charming and rustic
accommodation curated by the culinary expertise of siblings Chefs Day and Gel Salonga. The property,
encompassing Ted’s Kitchen and Ted’s Events Warehouse, has deep roots, once being the Salonga

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family farm and rice mill. Beyond its historical significance, Ted’s Bed and Breakfast provides a serene
retreat with a garden, terrace, and an onsite restaurant. Conveniently located within proximity to notable
attractions such as Pagsanjan Falls and Villa Escudero Museum, the establishment offers thoughtfully
designed rooms featuring modern amenities like air conditioning, cable television, and heated showers.
Guests can indulge in a delightful à la carte or American breakfast, ensuring a memorable stay that blends
comfort, culinary excellence, and the rich heritage of the Salonga family farm.

Figure 3.2.6 Ted's Bed And Breakfast - Santa Cruz (Laguna)

Image Source: Ted'S Bed And Breakfast Website

The concept of the Bed and Breakfast (B&B) project in Iba, Zambales, is ideally embodied by Ted's Bed
and Breakfast. The objective of both projects is to provide a charming and cozy lodging choice that meets
the various tastes of visitors, travelers, and residents. Under the direction of Chefs Day and Gel Salonga,
Ted's Bed & Breakfast elevates this concept by providing a distinctive and customized hotel experience.
The facility effortlessly blends contemporary conveniences with a unique local character to produce a
warm and inviting ambiance that perfectly complements the goals of the larger B&B project in Iba,
Zambales. All of these projects aim to improve the guest experience while also making a beneficial impact
on the local hospitality scene.

4. Fitness and Wellness Centers

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The establishment of Fitness and Wellness Centers represents a significant enhancement to the tourism
infrastructure in Zambales. These centers are designed to cater specifically to health-conscious tourists
seeking rejuvenation and holistic well-being. In addition to state-of-the-art fitness facilities equipped with
modern exercise equipment, there will be dedicated yoga studios where visitors can engage in revitalizing
yoga and meditation practices amidst the serene natural surroundings of Zambales. Wellness spas, with
expert practitioners, will offer an array of therapeutic treatments, massages, and holistic therapies that
promote relaxation and physical rejuvenation. These centers not only contribute to the physical well-being
of travelers but also provide a tranquil escape, allowing them to de-stress and recharge in the midst of
the province's breathtaking landscapes. Whether it is a vigorous workout, a peaceful yoga session, or a
pampering spa treatment, the Fitness and Wellness Centers aim to provide a comprehensive wellness
experience that aligns perfectly with the serene and natural beauty of Zambales, inviting tourists to
prioritize their health and tranquility during their visit.

Project Objective:

The primary objective of this project in Zambales is to promote a holistic approach to well-being and cater
to the health-conscious needs of both tourists and residents. These centers aim to provide a haven for
physical fitness, mental relaxation, and emotional rejuvenation, enhancing the overall wellness of visitors.
By offering top-notch fitness amenities, yoga studios for inner balance, and wellness spas for
rejuvenation, the project seeks to encourage a healthy lifestyle and serve as a retreat for those seeking
respite from the stresses of modern life. Beyond boosting tourism, the project aims to support the physical
and mental wellness of the community, fostering a sense of vitality and balance that aligns harmoniously
with the province's natural beauty and serenity

Figure 3.2.7 Bintana Sa Paraiso Wellness Resort

Image Source: Bintana Sa Paraiso Wellness Resort Website

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According to Bintana Sa Paraiso Wellness Resort Website, Bintana Sa Paraiso Wellness Resort
WebsiteBintana Sa Paraiso Wellness Resort stands as a distinguished luxury boutique hotel and resort
nestled in the serene beauty of Camiguin Island, Philippines. As a haven of luxury, Bintana Sa Paraiso
boasts a comprehensive array of amenities tailored to cater to the diverse needs and desires of its guests.
For those seeking adventure, the resort offers a variety of exciting activities, enabling visitors to explore
the natural wonders and attractions that Camiguin Island has to offer. Whether it's trekking through lush
landscapes, diving into crystal-clear waters, or embarking on island-hopping adventures, Bintana Sa
Paraiso ensures a seamless blend of thrill and relaxation. For those inclined towards wellness and
relaxation, the resort goes beyond the conventional by providing spa treatments that promise rejuvenation
and tranquility. The spa facilities are designed to offer a holistic approach to well-being, allowing guests
to unwind amidst the soothing ambiance of the island. Culinary enthusiasts are treated to a delightful
gastronomic experience with the resort's diverse dining options. From local delicacies that showcase the
rich flavors of the Philippines to international cuisines prepared with a touch of sophistication, Bintana Sa
Paraiso caters to the discerning palate of its guests. Beyond its individual offerings, the resort is known
for organizing wellness retreats, providing curated programs that focus on holistic health. These retreats
may include activities such as yoga sessions, meditation, and workshops led by experienced practitioners,
offering guests an opportunity to reset and rejuvenate in the midst of breathtaking natural surroundings.
Bintana Sa Paraiso Wellness Resort, with its combination of luxury, adventure, and wellness offerings,
serves as a gateway to a paradisiacal experience on Camiguin Island. Whether guests are seeking an
adrenaline rush, a tranquil escape, or a holistic wellness journey, the resort endeavors to provide a
window to paradise, opening up a world of possibilities for a memorable and rejuvenating stay.

Figure 3.2.8 Bintana Sa Paraiso Wellness Resort

Inspired by the success and comprehensive offerings of Bintana Sa Paraiso Wellness Resort in Camiguin
Island, the envisioned Fitness and Wellness Centers in Zambales aspire to create a similar haven for
health and well-being in the region. Drawing from the luxury boutique hotel's commitment to holistic

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experiences, these centers in Zambales would provide a range of amenities catering to the diverse needs
of individuals seeking both physical fitness and mental rejuvenation. Much like Bintana Sa Paraiso, the
Fitness and Wellness Centers would offer state-of-the-art fitness facilities and a variety of adventure
activities, encouraging residents and visitors to engage in active and exhilarating pursuits amidst the
natural beauty of Zambales. From guided outdoor workouts to wellness-oriented retreats, the centers
would facilitate a seamless blend of fitness and relaxation, promoting a healthy and balanced lifestyle.
The spa treatments offered at these centers would be designed to provide a holistic approach to well-
being, allowing individuals to unwind and recharge. Through expertly crafted programs, Zambales' Fitness
and Wellness Centers could offer massages, yoga sessions, and meditation classes, providing a tranquil
retreat for those seeking physical and mental rejuvenation. Culinary aspects of well-being would also be
emphasized, with on-site nutrition guidance and perhaps even wellness-focused dining options. This
holistic approach mirrors the commitment to a balanced lifestyle showcased by Bintana Sa Paraiso.
Furthermore, considering the resort's success in organizing wellness retreats, the Fitness and Wellness
Centers in Zambales could implement similar curated programs. These may include fitness boot camps,
mindfulness workshops, and nutrition seminars, fostering a sense of community and encouraging
individuals to embark on personalized wellness journeys. In essence, the Fitness and Wellness Centers
in Zambales, inspired by the paradigm set by Bintana Sa Paraiso Wellness Resort, aim to become not
just places for exercise but holistic sanctuaries for individuals to achieve their fitness goals, find mental
peace, and embrace a well-rounded and healthy lifestyle in the picturesque setting of Zambales.

5. Gastronomy Tourism in Zambales

Gastronomy tourism, characterized by travelers seeking authentic culinary experiences, has emerged as
a powerful global tourism trend, and Zambales, Philippines, with its rich culinary heritage deeply rooted
in cultural traditions, is a prime example of a destination that has harnessed this phenomenon. By fusing
local flavors with cultural experiences, Zambales has attracted a growing number of visitors, fostering
economic growth through support for local food producers, culinary events, and the promotion of
traditional cooking methods. The region's embrace of gastronomy tourism exemplifies how the fusion of
culture and cuisine can offer a distinctive and enriching travel experience, drawing in tourists and
enhancing the local economy simultaneously.

Objective

This project aims to create a sustainable gastronomy tourism development plan for Zambales. Its
objectives include enhancing tourism competitiveness by establishing a unique gastronomic identity,
boosting the local economy through job creation and business support, preserving cultural heritage by
incorporating traditional culinary practices, implementing sustainable tourism practices, fostering
community involvement, promoting destination branding, and ensuring long-term viability through ongoing
evaluation and adaptation. This multifaceted approach seeks to leverage Zambales' culinary heritage to
enhance tourism, benefit the local economy, and preserve the province's cultural and natural treasure

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Maginhawa Street

Figure 3.2.9 Maginhawa Street

Maginhawa Street stands as a bustling and popular food destination in Quezon City, Philippines,
situated within the vibrant enclave of Teachers Village. Stretching from Masaya Street to Commonwealth
Avenue in the north and linking V. Luna Street to Kalayaan Avenue in the south, Maginhawa Street has
earned a well-deserved reputation as a culinary haven. This thoroughfare is celebrated for its diverse and
eclectic array of dining establishments, creating a gastronomic tapestry that caters to a wide range of
tastes and preferences. The charm of Maginhawa Street lies in its diverse culinary landscape, featuring
an extensive selection of restaurants, cafes, and food parks. This culinary haven has become a go-to
destination for locals and visitors alike, seeking a delightful and varied dining experience. The street has
carved a niche for itself by offering a rich tapestry of cuisines, ranging from traditional Filipino dishes to
international flavors, including Japanese, Korean, Italian, and more.

Each establishment along Maginhawa Street contributes to the area's gastronomic allure, creating a
dynamic food scene that appeals to a diverse clientele. From quaint cafes serving artisanal coffee to
restaurants offering authentic and fusion cuisines, Maginhawa Street caters to every palate. Food parks,
a distinctive feature of the street, add an element of excitement, allowing patrons to explore a variety of
culinary delights in one vibrant setting. The ambiance of Maginhawa Street is characterized by its lively
atmosphere, with the aroma of diverse cuisines wafting through the air. The street is not only a haven for
food enthusiasts but also a gathering place where friends and families can enjoy delicious meals in a
vibrant and social setting. In essence, Maginhawa Street has become more than just a thoroughfare; it
has evolved into a culinary destination that encapsulates the spirit of diversity and community. The street's
popularity underscores the Philippines' rich food culture, where Maginhawa stands out as a testament to

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the culinary creativity and passion of its restaurateurs, making it a must-visit locale for anyone looking to
embark on a delightful and flavorful culinary journey.

Figure 3.2.10 Maginhawa Street

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Aguirre Avenue BF Homes

Location: Aguirre Ave BF Homes Paranaque City

Aguirre Avenue in Parañaque City stands as a renowned and bustling food haven, capturing the attention
and taste buds of both locals and tourists. This vibrant avenue has earned its reputation as a culinary
hotspot, drawing people from near and far to indulge in its diverse and delectable gastronomic offerings.
The street is a mosaic of flavors, boasting an array of restaurants and food stalls that span a spectrum of
cuisines, creating a melting pot of culinary delights. Among the enticing options, one can savor the
authentic tastes of Korea, Japan, Vietnam, and the Philippines, making Aguirre Avenue a true epicenter
of international and local gastronomy. From sizzling Korean barbecue to meticulously crafted sushi,
fragrant Vietnamese pho, and hearty Filipino classics, the avenue showcases a rich tapestry of culinary
experiences. Some of the must-try food spots along Aguirre Avenue beckon food enthusiasts to embark
on a culinary journey, ensuring an unforgettable and diverse dining adventure.

Figure 3.2.11 The Hungry Guide: BF Homes, Parañaque

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Image Source: ClickTheCity Website

3.3 Project Evaluation

In the field of project evaluation and decision-making, a variety of essential aspects that impact the feasibility and
success of any effort must be considered. These elements go beyond the initial idea and concept and into the
practical issues of project implementation. The evaluation of these projects entails a structured analysis, focusing
on key dimensions of project feasibility and alignment with objectives. These evaluation criteria will provide a
comprehensive framework for assessing project suitability in Zambales.

Legally Permissible

This criterion assesses the extent to which a project adheres to local and national laws and regulations. A higher
rating signifies a greater degree of legal feasibility, indicating fewer legal barriers or potential risks. Conversely, a
lower rating suggests that the project may encounter substantial legal challenges or require significant legal
adjustments for successful implementation.

Physically Possible

Here, the focus is on evaluating the project's feasibility from a physical perspective. A higher rating reflects a
project's enhanced physical viability, considering geographical, infrastructural, and logistical factors. Conversely,
a lower rating indicates potential physical challenges or limitations that could impede or complicate project
execution.

Financially Feasible

This criterion measures the project's viability in terms of securing necessary financial resources and funding. A
higher rating signals that the project is financially feasible, with a well-defined path for resource allocation and
financial sustainability. A lower rating suggests that financial constraints or uncertainties may pose challenges to
the project's success.

Maximally Optimal

This aspect assesses the project's potential to achieve its intended objectives with maximum effectiveness. A
higher rating indicates that the project is exceptionally well-aligned with its goals, displaying a high potential for
optimal outcomes. A lower rating highlights opportunities for further alignment and enhancement of the project's
capacity to meet its objectives.

The framework for evaluating projects based on legal compliance, physical feasibility, financial viability, and optimal
outcomes is crucial for informed, efficient, and risk-mitigated decision-making. It ensures that resources are
directed towards projects with the highest potential for success, fostering stakeholder confidence and adhering to
legal regulations. By promoting sustainability and efficient resource allocation, the framework maximizes the
positive impact of projects on the region, making it an essential tool for strategic planning and project selection in
Iba, Zambales.

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This evaluation utilizes a color-based system, with yellow and blue representing specific meanings to simplify the
assessment of various projects.

- When a project falls within this range represented by blue, it indicates that the project is
approaching or almost meeting the criteria. The project is generally well-aligned with the specified standards,
and there is a high degree of feasibility or compliance in that aspect. However, there may still be room for
improvement or refinement to fully optimize the project's potential for success.

- In contrast, when a project falls within the yellow range, it signifies that the project is not
adequately meeting the specified criteria. In other words, it is facing significant challenges or limitations in that
aspect. This range indicates a substantial gap between the project's status and what is required to fully meet
the criteria.

These color-coded ranges help visually represent the varying degrees of project alignment with the evaluation
criteria, with blue signifying a more favorable standing and yellow indicating areas where improvement may be
needed.

Project Legally Physically Financially Maximally

Permissible Possible Feasible Optimal

Cultural and Crafts Center

Zambales Delicacies Commercial Center

Bed and Breakfast in Iba, Zambales

Fitness and Wellness Centers

Gastronomy Tourism in Zambales

The evaluation of various projects within a given context often involves a multitude of factors, from legal compliance
to physical feasibility, financial viability, and alignment with the project's objectives. To simplify this comprehensive
evaluation, a color-coded approach has been employed, where yellow represents the lower end of the assessment
spectrum, suggesting potential challenges or areas that require attention, while blue indicates strengths or
alignment in various evaluation dimensions. This color-based system offers a clear and visual means of assessing
and comparing the projects, facilitating the decision-making process by highlighting their relative performance in
each crucial aspect.

Now, let us explore the interpretation of these color assignments for each project to determine their feasibility and
suitability.

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Project Legally Permissible Physically Possible Financially Maximally Optimal

Feasible

The Cultural and Crafts Converting the old The Cultural and The Cultural and
Center is legally market into a Cultural Crafts Center's Crafts Center may not
permissible because its and Crafts Center may financial feasibility is be maximally optimal
activities align with be physically assured through as it might not fully
regulations promoting challenging due to the diverse income harness the region's
cultural preservation and site's existing streams, including cultural and craft
arts. These centers commercial layout, admission fees, art heritage. A more
typically collaborate with which could sales, and workshops, comprehensive
local artisans while necessitate extensive reducing the need for exploration of local
Cultural and Crafts
respecting intellectual and costly renovations external funding. Its traditions and stronger
Center property rights and and pose historical potential to attract community integration
established legal norms, preservation concerns. tourists and stimulate could enhance its
contributing to both the local economy potential as a hub for
cultural enrichment and further solidifies its cultural enrichment
economic development. self-sustainability and and economic
economic development.
contributions, making it
financially viable.

The Zambales Delicacies This project is This project may not be The Center might not
Commercial Center is physically feasible due financially feasible due reach maximal
legally feasible as it to its ability to adapt to to high operational optimization as it may
complies with local and existing structures and costs, market not fully immerse
Zambales national regulations, infrastructure, competition, and visitors in the local
ensuring alignment with minimizing the need for potential revenue culinary culture,
Delicacies
health and safety extensive limitations, which could missing opportunities
Commercial Center
standards while modifications. affect its profitability. to foster deeper
supporting local culinary connections, introduce
entrepreneurship and innovations, and
cultural preservation. elevate Zambales'
food heritage

Establishing a Bed and Establishing a Bed and This project might not This might not be
Breakfast (B&B) at the old Breakfast at the old be financially feasible maximally optimal as
market site in Iba, market site in Iba, due to factors such as they could offer a more
Zambales, may face legal Zambales, faces high renovation costs, immersive
challenges primarily due physical challenges limited demand for interpretation of the
to zoning restrictions that due to existing accommodations, and region's culture and
designate the area for structures, potential regulatory history. Stronger
Bed and Breakfast
commercial or industrial infrastructure constraints. A community
in Iba, Zambales
use, not for residential or limitations, and space comprehensive involvement and
hospitality purposes. If the configurations that may financial analysis innovative
site has historical or not align with considering market technologies could
heritage significance, hospitality conditions and enhance the visitor
preservation regulations requirements. Issues operational expenses experience.
may further restrict the like accessibility,

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establishment of new parking, and utilities is crucial to assess

accommodations. To further contribute to the viability.
proceed with a B&B impracticality of a B&B
project, a careful review of at this location.
local zoning laws and
heritage preservation
measures is essential to
ensure compliance with
legal requirements at the
old market location.

Fitness and Wellness This might not be This project is Fitness and Wellness
Centers are legally physically feasible at financially feasible Centers can be
permissible as they align the chosen site, because it has a maximally optimal by
with health and wellness particularly if it is an old steady revenue stream offering a wide range
regulations and follow market, as retrofitting from membership fees of fitness and wellness
established safety and the existing and health-related services, personalized
health guidelines for their infrastructure to meet services, and its guidance, community
Fitness and
operations. the needs of a modern relatively low operating engagement,
Wellness Centers
fitness facility could be costs contribute to innovative technology,
logistically challenging financial sustainability. and sustainability
and costly. practices. This
approach ensures
they cater to all
aspects of health and
well-being, becoming
a holistic hub for the
community.

Gastronomy Tourism in It is Physically Possible Financially Feasible as Maximally Optimal as

Zambales is Legally due to the region's it capitalizes on it fosters cultural
Permissible as it aligns abundant culinary tourists' growing preservation,
with regulations traditions, making it interest in authentic economic growth, and
governing the food and feasible to establish culinary experiences, community
hospitality industry. It gastronomic hubs, attracting visitors and engagement. By
offers culinary restaurants, and promoting local offering immersive
Gastronomy
experiences, often markets. Zambales' spending on culinary experiences
Tourism in
encouraged, and rich cultural and accommodations, and celebrating local
Zambales regulated for tourism and culinary heritage dining, and related traditions, it aligns well
economic growth. The provides ample services. Its diverse with the region's
project's compliance with material for culinary income sources such cultural and heritage
health and safety tourism, and the local as culinary events, preservation goals,
standards further infrastructure can workshops, and sales making it a hub for
enhances its legal support these activities. of local products authentic, sustainable,
permissibility. contribute to self- and culturally
sustainability. enriching tourism
experiences.

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Among the various projects considered, Gastronomy Tourism in Zambales stands out as the most promising and
suitable endeavor for the site. Its legal permissibility aligns well with the regulations governing the food and
hospitality industry, ensuring a solid foundation for its implementation. The physical feasibility is enhanced by
Zambales' rich culinary traditions and existing infrastructure that can readily support culinary tourism. Financial
feasibility is bolstered by the growing interest in authentic culinary experiences, attracting tourists and driving local
economic growth. Furthermore, the project's maximal optimization integrates cultural preservation, economic
development, and community engagement, making it the most comprehensive and impactful choice for the site.

3.4 Project Justification

"PAMANGAN: Revitalizing a Community for Fostering Gastronomy Tourism in Zambales" stands as the
culmination of our exploration of potential projects for the site. After careful consideration and evaluation of various
initiatives, this project emerges as the most promising endeavor to transform the site's landscape and promote its
cultural and culinary heritage.

1. Legally Permissible

Comprehensive legal research has been carried out to guarantee that the project "PAMANGAN:
Revitalizing a Locale for Fostering Gastronomy Tourism in Zambales" fully complies with all applicable
laws and regulations. Compliance with zoning rules, land use restrictions, environmental standards, and
any other legal criteria controlling construction and tourism-related activities in the region are all part of
this. All required permissions and approvals have been secured from local and national authorities, and
the project is dedicated to preserving continued legal compliance throughout its execution. This
comprehensive legal examination and adherence ensures that the project operates within the boundaries
of the law, protecting the rights and interests of all stakeholders involved.

The following are the major considerations that prove the legal feasibility of the project "PAMANGAN:
Revitalizing a Locale for Fostering Gastronomy Tourism in Zambales":

● Regulatory Compliance

The project has undergone a comprehensive review to ensure adherence to all relevant local,
regional, and national laws and regulations.

● Permit Acquisition

All necessary permits, licenses, and approvals required for construction, operation, and tourism-
related activities have been obtained from the appropriate government authorities.

● Zoning and Land Use

The project aligns with the zoning laws and land use regulations in place for the specified locale,
confirming its suitability for the intended activities.

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● Environmental Standards

Environmental impact assessments have been conducted, and measures are in place to meet
or exceed environmental standards and regulations.

● Public Health and Safety

The project has integrated safety measures and public health considerations to ensure the well-
being of visitors, workers, and the community.

● Property Rights

Property rights and land ownership have been verified, and all agreements and transactions
related to land use are in accordance with property laws.

● Community Engagement

The project has actively engaged with the local community, gaining their support, and addressing
any concerns, contributing to social and community development.

● Cultural Preservation

Cultural heritage preservation measures are in place to protect and celebrate the unique heritage
of the locale, with respect to cultural and heritage preservation laws.

2. Physically Possible

A detailed site survey and extensive background investigation of the chosen area are used to validate
the project's physical suitability. This thorough examination assures the project's feasibility on multiple
levels. It confirms that the proposed culinary spaces and tourism infrastructure are appropriate for the
location, considering aspects such as topography, soil quality, and accessibility. It allows for a detailed
risk assessment, as well as the identification and mitigation of potential difficulties and impacts on the
environment. Furthermore, the project maintains the site's historical and cultural value while also
promoting local heritage and adhering to regulatory requirements. Overall, an integrated awareness of
the site and its surroundings ensures the project's physical viability, assuring its possible realization within
practical and sustainable constraints.

Topography

Zambales is characterized by volcanic remnants and high-relief mountain ranges named the Zambales
Range. It extends to the north from Lingayen Gulf and up to the south to Bataan Peninsula. The
uncommon vertical faces of the Zambales range trending slightly west or north is approximately 180 km
long and 35 km wide. Generally, the main crest of the Zambales range is a domal high surface reaching
a highest peak of about 2,037 m called the High Peak. It is bounded by a volcanic cone in the southeast

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portion composing Mount Pinatubo the second-highest peak of the province with 1,745 m. It is particularly
located between the boundary of Pampanga, Tarlac, and Zambales provinces. Along the main highways
are developed flat to gently sloping plains and valleys where the municipalities are located. The south
coast of the province is very irregular with deep and coastal embayment (BSWM, 1988). The Other
prominent peaks within the range are Mt. Iba (1,606 m) and Mt. Natib (1,287 m).

Water

The water system in Iba, Zambales, is primarily managed by the Local Water Utilities Administration
(LWUA) and the Iba Water District (IWD). The Iba Water District is responsible for sourcing, treating, and
distributing water to the residents and businesses within the city. Groundwater from wells and springs, as
well as surface water from nearby rivers, forms the primary sources of water supply for Iba. The water
undergoes treatment to meet the necessary quality standards before it is distributed to the community.
The city's water system is continually being improved and expanded to accommodate the growing
population and to ensure the availability of clean and safe drinking water. Local authorities, in
collaboration with the LWUA, work to address issues related to water quality, distribution, and
sustainability to guarantee a reliable water supply for the residents and promote responsible water
management in Iba, Zambales.

Power

The power system in Iba, Zambales is managed by the Zambales Electric Cooperative I (ZAMECO I).
ZAMECO I is a non-profit, distribution-oriented electric cooperative that provides electricity to the
municipalities of Iba, Botolan, Candelaria, Castillejos, San Antonio, San Felipe, and San Narciso in
Zambales. ZAMECO I sources its electricity from the National Power Corporation (NPC) through the
Wholesale Electricity Spot Market (WESM). ZAMECO I also have its own power generation facilities,
including the 10-MW Palauig Hydropower Plant and the 20-MW Iba Diesel Power Plant.

The power system in Iba, Zambales is generally reliable, with few outages or interruptions. However,
there have been some cases of brownouts and blackouts in recent years, particularly during peak demand
periods. ZAMECO I is working to improve the reliability of the power system in Iba, Zambales. The
cooperative has implemented several measures, including upgrading its transmission and distribution
lines and building new power generation facilities.

Geology and Soil

Zambales, situated on the western side of Luzon Island in the Philippines, has a rich geological history
primarily shaped by volcanic activity. The presence of extinct and dormant volcanoes, such as the
infamous Mount Pinatubo, is a testament to the region's volcanic past. The 1991 eruption of Mount
Pinatubo was one of the most significant volcanic events in recent history, impacting not only the local
environment but also global climate patterns. Additionally, Mount Natib is another notable volcanic feature
in Zambales. The province's geological setting is closely tied to tectonic plate interactions, with the
subduction of the Eurasian Plate beneath the Philippine Sea Plate playing a pivotal role. This process

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has led to the creation of various geological features and formations, including ophiolite complexes. These
ophiolite complexes are sequences of rocks representing the oceanic crust and upper mantle. They are
highly mineral-rich, attracting the attention of geologists and potentially offering valuable resources for the
region. In terms of mineral resources, Zambales is renowned for its deposits of chromite, nickel, and other
valuable minerals. Mining activities have been an integral part of the province's economy, contributing to
its prosperity. However, concerns about the environmental impact of mining have led to increased
regulation and scrutiny in recent years. Turning to soils, Zambales exhibits a wide variety of soil types
that influence its agricultural landscape. The volcanic activity in the region has led to the development of
fertile volcanic soils, rich in essential minerals and organic matter. These volcanic soils are highly
conducive to agriculture and contribute to the high agricultural productivity of the area. Alluvial soils are
found near rivers and floodplains. They are nutrient-rich due to the deposition of sediments by rivers and
are particularly suitable for crops like rice and other water-dependent plants. Sandy loam soils are
prevalent in many parts of Zambales, offering good drainage and making them suitable for a wide range
of crops, including cashews, mangoes, and root vegetables. In coastal areas, saline soils can be
encountered. These soils have a higher salt content and can pose challenges for agriculture. Proper
irrigation and soil treatment are essential to make these areas suitable for cultivation. Some regions within
Zambales have lateritic soils, characterized by their relatively poor nutrient content, and often covered by
a hard, iron-rich crust. These soils can be challenging for agriculture, and their management may require
special techniques and amendments.

The geological and soil characteristics of Zambales significantly influence the province's economy and
agriculture, with farming and mining being key sectors. It is important to recognize that the specific types
and qualities of soils can vary across different regions within Zambales, and local conditions play a crucial
role in determining the success of various crops and land uses in the province.

3. Financially Feasible

The financial feasibility of this project is well-founded for several key reasons. The collaborative effort between
the Department of Tourism in Iba, Zambales, and Ms. Nila Pineda, a seasoned entrepreneur with a successful
track record in the restaurant industry, serves as a strong financial backbone. Ms. Pineda's ownership of
Teppanya, a reputable 5-star Japanese buffet restaurant with multiple branches, attests to her financial
capability and business acumen. This collaboration not only brings substantial financial resources into the
project but also leverages Ms. Pineda's expertise in the culinary industry, which can enhance its economic
viability. Her personal connection to Zambales as a native further strengthens her commitment to the project's
success.

The combination of public and private sector funding ensures a diversified financial base, reducing the
project's dependence on a single funding source. This diversification mitigates financial risks and increases
the project's resilience. With the primary client being the Department of Tourism, the project aligns with the
government's strategic goals, making it a financially prudent investment. It positions the project for success
and sustainability, both economically and within the context of Zambales' gastronomy tourism development.

4. Maximally Optimal

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"PAMANGAN: Revitalizing a Community for Fostering Gastronomy Tourism in Zambales" is maximally

optimal for various compelling reasons. It harmoniously aligns with the site's objectives, promoting cultural
heritage, economic growth, and community engagement. The project serves as a catalyst for business
tourism, effectively attracting tourists and contributing to the region's economic prosperity. Recognizing the
undeniable connection between culinary experiences and tourism, "PAMANGAN" stands as a powerful
magnet for travelers. Its seamless fusion of cultural preservation, economic development, and community
engagement makes it the most comprehensive and promising project for the site, ensuring holistic growth and
enrichment.

3.5. Macro-Meso Site Analysis: Region / Province / City / Town

3.5.1 Regional characteristics

Figure 3.5.1.1 Map of Central Luzon

The largest contiguous lowland area in the Philippines, Region III, also known as Central Luzon, occupies the
space between latitudes 120 and 160 north of the equator and longitudes 120 and 121. Encompassing a vast land
area of 2,201,463 hectares, it comprises seven provinces, namely Aurora, Bataan, Bulacan, Nueva Ecija,
Pampanga, Tarlac, and Zambales. This dynamic region, a key contributor to the national economy, boasts
industrial estates and economic zones with robust infrastructure, including efficient water, power, and
telecommunication facilities, as well as well-connected road networks. Central Luzon's strategic location fosters
synergy between Subic, Clark, and the seven provinces, offering accessibility for the seamless movement of
people, goods, and services from the northern areas to Manila. With its blend of an international airport, seaport,

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industrial and agricultural zones, tourism and leisure spots, support services, and major thoroughfares, Central
Luzon stands as a compelling investment destination, leveraging the collective strengths of its diverse elements.
The population of Central Luzon in 1990 was 6.3 million. It increased to 8.2 million in 2000 to 10.1 million in 2010.
Based on the mid-decade census of the Philippine Statistics Authority (PSA), the region’s population was 11.2
million in 2015. If the annual growth rate of 2.0 percent between 2010 and 2015 remains constant, Central Luzon’s
population will double its 2015 figure in 34 years in the year 2049.

Table 3.5.1.1 Population of Central Luzon (PSA)

Name Type Population (2020) Population (2015)

Aurora province 235,750 214,336

Bataan Province 853,373 760,650

Bulacan province 3,708,890 3,292,071

Nueva Ecija province 2,310,134 2,151,461

Pampanga province 2,437,709 2,198,110

Tarlac province 1,503,456 1,366,027

Zambales province 649,615 590,848

Provincial Characteristics
Figure 3.5.1.2 Map of Zambales

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Zambales, situated in the Central Luzon Region on the island of Luzon, is a Philippine province. The Municipality
of Iba serves as its capital and is strategically positioned at the province's midpoint. Covering a vast land area of
3,830.83 km2, Zambales ranks as the second-largest among the seven provinces in Central Luzon. Renowned for
its abundant mangoes available from January to April, the province showcases its agricultural richness.

The Zambales province is divided into 13 Municipalities and 1 Independent City:

● Botolan
● Cabangan
● Candelaria
● Castillejos
● Iba
● Masinloc
● Olongapo
● Palauig
● San Antonio
● San Felipe
● San Marcelino
● San Narciso
● Santa Cruz
● Subic

The following is a list of points of interest relating to the Zambales province:

Table 3.5.1.2
Name Location

Anawangin Cove Subic

Bagsit River Palauig

Botolan Wildlife Farm Botolan

Capones Island San Antonio

Coto Waterfalls Masinloc

Fort Paynauen Botolan

Inflatable Island Ph Subic

Kitsie’s Crocodiles Botolan

Mount Pinatubo Botolan

Mt. Cinco Picos Subic

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Mt. Tapulao Palauig

Mt. Balingkilat Subic

Pamulaklakin River Subic

Potipot Island Candelaria

Pundaquit Falls Subic

Ramon Magsaysay Ancestral House Iba

Rosa Farms San Narciso

San Augustin Church Iba

San Salvador Island Masinloc

Talisayin Cove San Antonio

Silanguin Cove San Antonio

Tomotogol Falls Masinloc

Uacon Lake Candelaria

Table 3.5.1.3 Population of Zambales

Name Type Population(2022) Population(2015) Annual Population

Growth Rate

Botolan municipality 66,739 57,707 3.11%

Cabangan municipality 28,118 25,163 2.37%

Candelaria municipality 30,263 27,174 2.29%

Castillejos municipality 67,889 64,841 0.97%

Iba municipality, 55,581 50,506 2.04%

capital

Masinloc municipality 54,529 47,719 2.85%

Palauig municipality 39,784 34,947 2.77%

San Antonio municipality 37,450 34,661 1.64%

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San Felipe municipality 25,033 23,183 1.63%

San Marcelino municipality 37,719 33,665 2.42%

San Narciso municipality 30,759 28,360 1.72%

Santa Cruz municipality 63,839 58,151 1.98%

Subic municipality 111,912 104,771 1.40%

Zambales Total 649,615 590,848 2.02%

The population data of Zambales is important for the project as it helps in understanding the potential impact and
demand for the proposed gastronomy and culinary arts tourism center. By knowing the population size,
demographics, and trends in Zambales, the project can tailor its offerings to meet the preferences and needs of
the local community. It also aids in estimating the number of potential visitors, both from within Zambales and
outside, which is vital for planning the capacity and scale of the tourism center. Population data provides insights
into the economic capacity of the community, helping in determining the affordability and accessibility of the
proposed amenities. Understanding the population context is fundamental for creating a project that aligns
seamlessly with the local dynamics and contributes positively to the region's socio-economic development.
Islands
There are 5 outlying islands surrounding the mainland of Zambales which are under the jurisdiction of the
province.
● Agat Island
● Magalawa Island
● Matalvis Island
● San Salvador Island
● Snake Island
Festivals
The following is a list of festivals celebrated in Zambales throughout the year:
● Zambales Mango Festival (Iba) – April
● Sibit-Sibit Summer Festival (Olongapo City) – 4th Week of April
● Paynauen ‘Duyan’ Festival (Iba) – April 25-May 1
● Domorokdok Festival (Botolan) – May 3-4
● Olongapo Grand Mardi Gras (Olongapo City) – October 27-29
● Subic Karakoa Festival (Subic Bay Freeport) – November

Climate
Zambales falls under the first type of climate classification, characterized by distinct wet and dry seasons. The
dry period spans from November to April, while the wet season prevails throughout the rest of the year. Notably,
a significant proportion, at least 89%, of the annual precipitation occurs from June to October, with the remaining
months receiving less than 125% of the total rainfall. The clearest months, aligning with average precipitation,

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are from January to April, while the cloudiest period extends from July to September. The relative humidity is
consistently recorded at 80%.
Transportation

The province boasts accessibility through various modes of transportation, including land, water, and air. Two
bus companies serve the province, one operating as a cooperative with a fleet of bus liner operators, and the
other functioning as a cooperative of jeepney operators with transport franchises spanning from Olongapo City to
San Felipe and vice versa. In the northern part of the province, multiple jeepney associations operate from San
Felipe to Sta. Cruz, offering diverse routes within the area. Olongapo City features four bus companies with
routes extending to Manila, Baguio, Bataan, Nueva Ecija, and Pangasinan. Car rentals and taxis are accessible
in Olongapo City, while van-for-rent services are available in all towns of the province. With Zambales' proximity
to the Subic International Airport and Subic Seaport, both flights and port calls are readily accessible within the
zone.

Town Characteristics

Iba, Zambales

Iba stands as a coastal municipality situated in the province of Zambales, Philippines, holding the distinction of
being the provincial capital with a population reaching 55,581 individuals as of 2021. Its inception dates back to
1611 when the Order of Augustinian Recollect priests, led by Rodrigo de San Miguel, founded it as the village of
Paynauen. The name "Iba" originates from the Phyllanthus acidus tree, known locally as "iba," which produces
edible sour fruits, a term also applied to the similar kamias (Averrhoa bilimbi). With a total land area of 153.38
km² and an elevation ranging from 4 to 402 meters above sea level, Iba is divided into 14 barangays. The
municipality holds a first municipal income class and reports a poverty incidence of 6.00% as of 2018. Its
economy thrives on agriculture, fishing, and the burgeoning tourism industry.

Figure 3.5.1.3 Map of Iba, Zambales

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Population

Table 3.5.1.4 Population of Iba, Zambales

Barangay Population Population Population Change Annual
percentage (2020) (2015) (2015‑2020) Population
(2020) Growth Rate
(2015‑2020)

Amungan 19.28% 10,714 9,017 18.82% 3.70%

Bangantalinga 9.33% 5,188 4,759 9.01% 1.83%

Dirita-Baloguen 6.77% 3,763 3,162 19.01% 3.73%

Lipay-Dingin-Panibuatan 6.13% 3,406 2,987 14.03% 2.80%

Palanginan 19.74% 10,973 10,413 5.38% 1.11%

San Agustin 11.34% 6,301 5,609 12.34% 2.48%

Santa Barbara 8.14% 4,526 4,345 4.17% 0.86%

Santo Rosario 7.86% 4,366 3,979 9.73% 1.97%

Zone 1 Poblacion 4.32% 2,403 2,136 12.50% 2.51%

Zone 2 Poblacion 1.36% 755 860 -12.21% -2.70%

Zone 3 Poblacion 0.99% 549 415 32.29% 6.07%

Zone 4 Poblacion 0.80% 443 523 -15.30% -3.43%

Zone 5 Poblacion 2.53% 1,407 1,611 -12.66% -2.81%

Zone 6 Poblacion 1.42% 787 690 14.06% 2.81%

Iba Total 55,581 50,506 10.05% 2.04%

Iba is a coastal municipality in the province of Zambales. It serves as the provincial capital. The municipality has a
land area of 153.38 square kilometers or 59.22 square miles which constitutes 4.22% of Zambales's total area. Its
population as determined by the 2020 Census was 55,581. This represented 8.56% of the total population of
Zambales province, or 0.45% of the overall population of the Central Luzon region. Based on these figures, the
population density is computed at 362 inhabitants per square kilometer or 939 inhabitants per square mile.

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Topography

Topography is the arrangement of the natural and artificial physical features of an area, particularly its surface
characteristics. As applied to land use planning, topography provides a quantitative description of the potentials
and limitations of the land within an area, enabling land use planning to become more effective and efficient. The
topography of Iba is characterized by a mixture of coastal plains to its west and the Zambales mountain range to
its east. The areas most suitable for residential/settlements and agricultural production are those with 0-8.5% slope
category, these are mainly located in the coastal and western section of the municipality with a plain or gently-
rolling slope category. Iba also has a total of 12,210.53 has or 57.22% of its land having level to gently rolling slope
category. Land which is gently rolling to rolling comprises around 4,775.16 or around 22.38% of the
total land area, these can still be utilized for agriculture and residential/settlement purposes provided that mitigating
measures are placed to avoid the potential impact of soil erosion especially in built up structures. Also to be noted
are the areas within the municipality that exhibit the mountainous slopes of the Zambales mountain ranges with an
accumulated 20.39 % of the total land area.

Figure 3.5.1.4 Topography Map

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Geographical Location

Iba is located at the western coast of Zambales province, at the coordinates of 119 degrees – 58 minutes
east longitude and 15 degrees – 19 minutes north latitude. It is bounded on the north by the Municipality of Palauig,
on the west by the West Philippine Sea, on the east by Tarlac Province and on the south, by the Municipality of
Botolan. Fronting the West Philippine Sea, its coastline has a total span of 12.70 km. from its northern boundary
of Bagsit River down to its southern limit of Bancal River.

Figure 3.5.1.5 Location Map

Liquefaction

Liquefaction is a phenomenon in which a saturated mass of land loses a large percentage of its resistance and
flows in a liquefied manner. This is in response to applied stress such as shaking during an earthquake, sudden
changes in stress conditions, and reduced bearing capacity. This condition is mostly observed in areas where the
soil is sandy, low-density, and saturated. Hence the importance of maintaining the integrity of watersheds to further

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support the soil structure and ensure its strength, especially during heavy sustained and heavy volume rainfall.
The data provided by the MPDO shows that almost all barangays in the municipality, except for Lipay Dingin
Panibuatan, and Zone 3 Poblacion and Zone 4 Poblacion have not considered their barangay as vulnerable to
liquefaction.

Figure 3.5.1.6 Liquefaction Hazard Map

Storm Surge
A storm surge is an abnormal rise in sea level that occurs during typhoons. The storms produce strong winds that
push volumes of water into the shoreline which leads to flooding as high as 10 meters. The occurrence of storm
surges is most likely during the wet season when the waters are warmest. The data provided by the MPDO through
Table 1.25 shows that storm surge hazards exist in the barangays near the coastline of Iba, these being Lipay-
DinginPanibuatan, San Agustin, Palanginan, Amungan, Bangantalinga, and Sto Rosario. The threats of storm
surges are more pronounced especially to low-lying coastal barangays as an immediate rise in sea levels can
easily have adverse effects on their constituents.

Figure 3.5.1.7 Storm Surge Hazard Map

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Climate

Climate is the average weather in a place over many years. In comparison to weather which may change in just a
few hours, climate takes hundreds, thousands, and even millions of years to change. Understanding climate is key
in ensuring sustained local economic development, coupled with increased resilience to weather-related
disturbances. On the aspect of local economic development, climate affects food security, especially patterns and
types of agricultural production, health, and the vulnerability of local communities. With the prevailing threats of
climate change and the existing geophysical conditions of the municipality, Iba is further challenged to ensure that
the municipality is capable of ensuring the resilience and adaptive capacity of its communities. The municipality
belongs to Type 1 Climate with a distinct wet and dry season. The dry season usually occurs from November to
April, while the wet season usually occurs from June to October.

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3.6. Micro Site Analysis: The Site and its Immediate Environs

Site Characteristics

The selected lot for the Gastronomy

and Culinary Arts project is
strategically situated in Zone 1, Iba,
Zambales, offering an ideal location
for the venture. The proximity to a
significant commercial establishment
and the main road leading to a beach
resort and other prominent tourist
destinations in the region enhances
the project's visibility and accessibility.
Spanning an expansive 11,700 square meters, the lot provides ample space for the envisioned centralized culinary
center. This sizable area not only accommodates the necessary facilities for culinary activities but also allows for
the incorporation of additional features, ensuring the project's potential for growth and comprehensive offerings.
The chosen location, with its advantageous positioning and ample space, sets the stage for a successful and
strategically positioned Gastronomy and Culinary Arts project in Iba, Zambales.6,982 m²

Existing Old Market

The current old market occupies a

floor area of approximately 6,982
square meters. Unfortunately, the
existing structure has deteriorated,
particularly in areas where merchant
activities have ceased. The condition
of the market is not optimal, and
significant sections are no longer in
good shape. Given this situation,
there is a need for redevelopment and
revitalization. As part of a strategic
move, the few remaining merchants in
the old market will be relocated to a
new market site situated at Dirita Rd,
Iba, Zambales. This relocation not only addresses the structural issues of the current market but also ensures a

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fresh start for the merchants in a more conducive and updated environment. The transition to a new market location
signifies a forward-looking approach to enhance both the infrastructure and merchant experience in Iba, Zambales.

Photos of the Existing Structure of the Site

The images vividly illustrate the compromised condition of the existing structure on the site, emphasizing its
unsuitability to serve as the primary framework for the proposed project. Visible signs of deterioration, wear, or
damage are evident in the images, conveying the impracticality of repurposing or renovating the current structure.
The need for a fresh start becomes apparent as the images underscore the structural challenges and limitations
that render the existing building unsuitable for accommodating the envisioned project. This visual evidence
supports the decision to consider alternative construction approaches or a new structure altogether, ensuring the
safety, integrity, and long-term viability of the proposed project in light of the current state of the site.

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Site Analysis

Zone 1, Iba, Zambales

11,700 sqm

Street View

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Sun Direction

The sun's direction on the site follows an east-to-west path. Analyzing the sun's path is
important for determining the strategic placement of structures on the site. This information
allows for thoughtful design considerations that optimize natural lighting, shading, and
energy efficiency, contributing to a more sustainable and comfortable environment for the
proposed project.

Wind Path

The site analysis reveals a consistent pattern in the direction of the wind, flowing from the
east portion of the site towards the west. This information is essential for understanding
the natural elements that impact the site, including ventilation, temperature regulation, and
potential considerations for the design and placement of structures. Recognizing the
prevailing wind direction allows for thoughtful planning to optimize airflow and
environmental comfort, ensuring that the proposed project takes full advantage of the site's
natural characteristics and aligns with sustainable design principles.

Unwanted Hot Air

The major road brings in unwelcome hot air, possibly from the cars that drive on it, which
raises the temperature around it. In addition, this thermal impact is made more by the heat
coming straight from the major road. Designing measures to lessen the influence of
external heat sources on the planned project requires consideration of this conclusion. To
solve these heat-related issues and improve the environmental conditions at the project
site, ideas like insulation, planting, and shade structures might be put into practice.

Noise

The site analysis indicates that the main source of noise for the proposed project comes
from the road surrounding the site, generated by both vehicular traffic and nearby
commercial establishments. This noise factor should be considered in the project's design
and planning to enhance the overall environmental quality for occupants and visitors.

Climate

The area has a tropical rainforest climate. It is usually (very) warm, humid and rainy all year round. The average
annual temperature for Iba is 30° degrees and there is about 651 mm of rain in a year. It is dry for 97 days a year
with an average humidity of 83% and an UV-index of 7.

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SWOT Analysis

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Chapter 4: Design Inputs

4.1 Design Standards

To achieve "PAMANGAN: Revitalizing a Community for Fostering Gastronomy Tourism in Zambales," a framework
of design standards must be established to assure the project's compliance with the law and regulations. These
criteria form the foundation of a project's legality, safety, and compliance with the standards of the industry. The
commitment to respecting these standards is more than merely a legal responsibility; it is a commitment to
developing a project that is accessible, secure, and in accordance with all applicable rules. In trying to describe
the design requirements, it becomes clear that the project's success is dependent on its ability to balance creativity
and innovation with legality and safety.

In the development of this project, adherence to the following laws, regulations, and codes is paramount to ensure
the project's legal and operational integrity:

● National Building Code of the Philippines (PD1096)

● Accessibility Law (BP344)
● Fire Code of the Philippines (RA9514)
● Plumbing Code of the Philippines (RA1378)
● Zoning Regulations

This compilation provides a thorough review of the relevant laws and regulations affecting gastronomy tourism in
the Philippines. It acts as a compass, directing project developers, entrepreneurs, and culinary enthusiasts on a
successful and legally compliant journey into the field of gastronomy tourism in this stunning town.

● Food Safety Act of 2013 (RA 10611) - It establishes the Food Safety Regulatory System to oversee and
regulate food safety standards and practices.
● Philippine Clean Water Act of 2004 (RA 9275) - This law focuses on the protection and sustainable
management of water resources. Compliance is essential for restaurants, hotels, and food-related
businesses to manage wastewater properly.
● Clean Air Act of 1999 (RA 8749) - Ensuring air quality is vital for outdoor dining and tourism. This law
regulates air emissions, particularly for businesses with smoke-emitting equipment.
● Tourism Act of 2009 (RA 9593) - This law sets the framework for tourism development in the Philippines,
promoting sustainable tourism practices and regulating certain aspects of the industry.
● Local Government Code of 1991 (RA 7160) - Local government units (LGUs) have the authority to
regulate businesses within their jurisdictions, including tourism-related establishments. Compliance with
LGU regulations and permits is crucial.
● Intellectual Property Code of the Philippines (RA 8293) - If your project involves unique branding, culinary
creations, or proprietary concepts, intellectual property laws protect your intellectual assets.
● Republic Act 8750 (Seat Belts Use Act of 1999) - For tour operators and transportation services, ensuring
the safety of tourists is essential. Compliance with seatbelt regulations is critical for vehicles used in
tourism.

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● Fire Code of the Philippines (RA 9514) - Compliance with fire safety regulations is crucial for public safety
in tourism establishments.
● Local Business Permits and Licensing Regulations - Each LGU has its own requirements for business
permits and licenses, which are essential for operating in the area

IMPLEMENTING RULES AND REGULATIONS OF CHAPTER III

"FOOD ESTABLISHMENTS" OF THE CODE ON SANITATION

OF THE PHILIPPINES (P.D. 856)

To carry out the provisions of Chapter III - "Food Establishments", these rules and regulations are hereby
formulated for implementation and strict compliance of all concerned.

4.1.2 Structural Requirements

No sanitary permit shall be issued for any premises to be used for the preparation, handling, and sale of food
unless it is constructed in accordance with the following requirements:

4.1.2.1 Floors

● The floor of all rooms in which food or drink is stored, prepared, or served, or in which utensils are washed
shall be constructed of concrete or other impervious or easily cleaned material that is resistant to wear
and corrosion and shall be adequately graded and drained; all angles between the floors and walls shall
be rounded off to a height of not less than 7.62 cm. (3 inches) from the floor; or
● Constructed of wood with dovetailed or tongue and groove floor boards laid on a firm foundation and
tightly clamped together with all angles between the floor and walls rounded off to a height of 7.62 an. (3
inches); or
● Constructed in accordance with sub-clauses 1.1 and 1.2 of this clause and covered with linoleum, smooth
surface rubber of similar material, fixed to the floor with cement or suitable adhesive; Provided, that with
the approval in writing of the local health officer, floors may be covered with carpets or other floor covering
in those parts of the premises where such carpets or coverings can be satisfactorily cleaned and
maintained.
● Mats or duckboards, if used, shall be constructed to facilitate being cleaned and shall be kept clean.
● A weighing scale for wet products like meat, fish, and vegetables shall be provided at the receiving area
and shall always be kept clean.
● The walking and driving surfaces of all exterior areas where food is served, such as drive-in-restaurant,
sidewalk cafes, patio services, chuckwagon services, barbecues, and similar establishments, shall be
kept clean and free of debris and shall be properly drained so that water does not accumulate. Such areas
shall be surfaced with concrete, asphalt, or similar materials to facilitate the cleaning and minimize dust.
● Floor drains shall be provided. Floors that arc water flushed for cleaning or which receive a discharge of
water or other fluid waste from equipment shall be graded to drain.

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4.1.2.2 Walls

● The internal surface of walls shall have a smooth, even, nonabsorbent surface capable of being readily
cleaned without damage to the surface and constructed of dust-proof materials;
● The walls, where subject to wetting or splashing, shall be constructed of impervious, non-absorbent
materials to a height of not less than 2 meters (79 inches) from the floor;
● The internal* walls shall be painted in light colors or treated with such other wall finish as the health officer
prescribes;
● Wall covering materials used, such as sheet metal, tile, plastic, and other similar materials shall be
attached and sealed to the wall or ceiling to leave no open spaces or cracks which would permit
accumulation of grease and debris, or provide harborage for vermin. Use of local decorative materials
such as sawali, coconut materials, fishnet, and other similar materials to manifest the native ambiance of
the place, shall be allowed only in particular areas of the establishment subject to the approval of the local
health officer before installation;
● Light fixtures, decorative materials, and other similar equipment and materials attached to walls or
ceilings shall be kept clean. Flower vases on walls shall be kept clean and the water shall be changed at
least once every three days to prevent the breeding of mosquitoes.

4.1.2.3 Ceiling

● All ceilings or, if no ceiling is provided, the entire under the surface of the roof shall be dust-proof and
washable;
● The ceiling or under-surface of the rooms in which food is prepared or packed or in which utensils or
hands are washed shall be smooth, non-absorbent, and painted light color.

4.1.2.4 Lighting

The general standards of illumination provided shall permit effective inspection and cleaning and shall be of
sufficient intensity and appropriate to the purpose for which any room or place is used. Illumination shall be supplied
by a source of light that is constant, without fluctuation or oscillation except in night clubs and the like, which may
cause eye fatigue;

● In rooms where food is prepared or packed or in which utensils or hands are washed, there shall be a
minimum illumination intensity of 20-foot candles (215.2 lux); in premises where food is consumed, there
shall be a minimum illumination intensity of 5-foot candles (53.8 lux). Intensities of illumination shall be
measured at a point 76.20 ans. (30 inches) above the floor, the lighting intensity shall be measured by a
light meter (foot candle meter or lux meter).
● All lighting shall be reasonably free from glare and distributed to avoid shadows.
● At other areas or working surfaces, the illumination shall be in the following intensity:
I. 100 foot-candles (1076 lux) - seeing tasks requiring discrimination of fine details under conditions
of fair contrast and where the nature of work is very exact and prolonged;
II. 50 foot-candles (538 lux) - seeing tasks requiring discrimination of details over prolonged periods
of time and under conditions of moderate contrast;

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III. 10 foot-candles (107.6 lux) - casual seeing tasks not involving discrimination of fine details;
IV. 5 foot-candles (53.8 lux)- rough seeing tasks not requiring critical seeing;
● Supplemental or local lighting shall be added where the tasks require lighter than is provided by the
general illumination, or where the direction of light is indicated in the form of a low-place fixture or a
"spotlight" type of light.
● Lighting fixtures used in areas exposed to extreme temperatures (ovens, freezers, etc.) shall be the type
approved by the local health officer.
● The use of colored lights or bulbs in the display of food or food materials is strictly prohibited.

4.1.2.5 Ventilation

● Ventilation shall be provided which shall be effective and suitable to maintain comfortable conditions. The
natural air supply in any workroom shall in no instance be less than 0.005 cubic meters per second per
person. In workrooms in which the work is demanding, a ventilation rate of 0.015 cubic meters per second
per person is required.
● The ventilation shall be adequate to prevent the air from becoming excessively heated, prevent
condensation and the formation of excess moisture on walls, and ceilings, and for the removal of
objectionable odors, fumes, and impurities.
● In the absence of effective natural ventilation, mechanical ventilation with airflow from a clean area, and
discharging in such a manner as not to create a nuisance, shall be provided. Toilets shall be provided
with mechanical exhaust ventilation by which the air in such rooms is changed not less than six times per
hour.
● Canopies, air ducts, fans, or other appliances shall be provided as required by the health authority in
particular circumstances;
I. The equipment and processes that emit or create harmful fumes, vapors, and other impurities in
quantities that can injure the health of those exposed or create a nuisance to others shall be
connected to an exhaust system or otherwise effectively controlled;
II. A complete exhaust system shall include an air suction device, hoods, ducts, fan objectors,
separators and receptacles, and other parts necessary for its proper installation. Inlet velocities
shall be regulated per existing standards on industrial hygiene;
III. All exhaust systems shall discharge to the outside atmosphere, provided however that air may
be recirculated if it is passed through a suitable cleaning device and is safe and wholesome
when reused. The amount of air circulated in workrooms shall not exceed seventy-five percent
(75%) and in dining rooms shall not exceed fifty percent (50%);
IV. The point of discharge of an exhaust system shall be so located so that the discharge materials
shall not re-enter places of employment create hazard to the public nor cause any general
nuisance;
V. In all workrooms, outside air shall be provided at the rate of 0.008 cubic meters per second per
person, or one-half air change per hour whichever is greater;
VI. Air circulated in workrooms shall be supplied through air inlets arranged, located, and equipped
so that the workers are not subjected to air velocities exceeding 1.02 meters per second.
Ventilation hoods and devices shall be designed to prevent grease or condensate from dripping

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into food or into food preparation surfaces. Filters if used, shall be of commercial-type grease
filters and shall be installed so that they are readily removable for cleaning and replacement.
Where air ducts are used, they shall be designed and maintained to prevent the entrance of
dust, dirt, vermin, or other contaminating materials. Effective provision shall be made for securing
and maintaining a reasonable temperature. The ideal temperature in all work areas is 26.67°C
(80'F).

4.1.2.6 Overcrowding

There shall be sufficient floor space to enable every person working thereon to carry out his duties efficiently and
to permit easy access for cleaning. Working spaces, aisles, or passageways and areas to which customers have
access shall be unobstructed and sufficient to permit movement of employees and customers without
contamination of food by clothing or personal contact.

The following guidelines shall be observed to prevent overcrowding of restaurants:

Table 1.

DINING ROOM AREAS

Number of persons using the dining room Area/person sqm

Below 25 1.12

25-74 1.02

75-149 0.93

150-500 0.84

More than 500 0.74

Table 2.

MINIMUM VOLUME AND SPACE

Workrooms/worker 11.33 cum (400 cu. ft.) without deduction of benches,

machines, etc.

Office space 7.08 cu. m. (250 cu. ft.) 1/4 of total dining

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Kitchen area 1/4 of total dining area but not less than 9.30 sq. rn.
(100 sq. ft.)

4.1.2.7 Change Rooms

● There shall be adequate and suitable lockers or other facilities for the orderly storage of clothing and
personal belongings of employees or persons engaged or employed in the premises. Such facilities shall
be so situated and arranged that there is no contamination of food by contact with clothing. Where the
number of persons engaged or employed is four or more of either sex, there shall be provided separate
changing rooms for each sex.
● Change rooms shall be cleaned daily and disinfected at least once a week.

4.1.3 SANITARY FACILITIES REQUIREMENTS

1. WASH-HAND BASINS

1.1 Wash-hand basins shall be installed in convenient places and as near as practicable to the person for
whose use they are provided or in such locations as may otherwise prescribe in any case.

1.2 If required in writing by the local health officer, an additional wash-hand basin shall be installed as
near as practicable to the toilet facilities; provided, that wash-hand basins specified in these rules and
regulations need not be installed in premises where only food in sealed containers is sold; and provided
further, that wash-hand basins specified in this regulation shall be installed under specification of the
National Plumbing Code of the Philippines.

1.3 Wash-hand basin maintenance

I. An adequate supply of soap, nail brush, clean towels, and roller towels presenting a clean
surface to each user from a continuous roller towel dispenser or other hand-drying services
approved by health authorities shall be provided.
II. The wash-hand basin and all hand-washing facilities shall always be maintained in good repair
and in clean condition.
III. All wash-hand basins shall, always, while the premises are being used, be supplied with hot and
cold or tempered running water at a minimum temperature of 37.8°C (100°F).

2. TOILET FACILITIES

2.1 Adequate and clean toilet facilities for male, female, and disabled customers and personnel shall be
provided in properly located areas.

I. They shall be easily accessible to the customers and employees.

II. Adequate hand-washing facilities shall be provided within or adjacent to the toilet room

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2.2 Toilets shall not be open directly into spaces where food is prepared, or stored. or served. Where
such toilets exist, the door shall be tight-fitting, self-closing, and opening outward.

2.3 Toilet rooms shall be completely enclosed, properly lighted, and ventilated.

2.4 The number of water closets, urinals, and wash-hand basins shall be provided in accordance with the
following tables:

Food Eating and Drinking Establishments

Dining Room Accommodation Water Closet Urinal Wash-hand Basin

Female Male Female Male

1-49 1 1 1 1 1

50-60 2 1 1 1 1

61-120 2 2 2 2 2

For every additional 60 persons 1 1 1 1 1

One water closet for disabled person 1 1

Food Establishment Personnel

Number of Personnel Water Closet Urinal Wash-hand Basin

Female Male Female Male

1-29 1 1 - 1 1

30-49 2 1 1 2 2

50-99 2 2 2 2 2

For every additional 60 persons 2 2 2 3 3

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For every 100-up, one (1) fixture for each additional 50 personnel; one (1) shower provided for every 15
personnel ; one (1) drinking fountain for every 75 personnel

2.5 Toilet Structural Requirements

I. Approval of the health authority as recommended by the sanitary engineer of the :

- Plans of toilet
- Individual sewage disposal system, sub-surface absorption system or other treatment device.
II. Minimum space requirement:

Unit Sq.m./unit Sq.ft./unit

Water closet 1.50 16
Lavatories 1.11 12
Urinal 1.11 12

III. Minimum height of ceiling - 2.5 m.

IV. Lighting - not less than 10-foot candles (107.6 lux)
V. Natural Ventilation - window space shall be at least 10% of the floor area of the toilet room
VI. Mechanical ventilation - use of exhaust fans.

3. Water Supply

3.1 The water supply shall be adequate and potable whether from a public or from a private water supply system.
The quality of water used shall be in accordance with the Philippine National Standards for Drinking Water.

- All water sources shall have a Certificate of Potability of Drinking Water issued by a local health officer as
recommended by the sanitary engineer of the locality.
- A minimum of forty (40) liters per capita per day shall be maintained.

3.2 Hot and cold running water, under adequate pressure, shall be provided in all areas where food is prepared,
processed, or handled and where food equipment and utensils are washed. Water pressure shall be maintained
at 1.41 kpscm (20 psi.).

3.3 Drinking water if not supplied from a piped water supply system to the food establishment shall be handled,
transported, and dispensed in a sanitary manner and may be stored in a separate tank, reservoir, or container
approved by the local health officer.

3.4 Bottled and packaged potable drinking water shall be handled, stored, and protected from contamination. The
bottled drinking water shall come from an approved source in accordance with Department of Health Administrative
Order No. 18-A, s. 1993 and dispensed from the original container filled by the supplier. It is prohibited to serve
bottled water already poured into the drinking glasses of customers.

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3.5 Water used for steam processes that have contact with food or food contact surfaces shall be free from any
materials or additives other than those specified by the Department of Health.

3.6 Ice shall come from ice plants with a Sanitary Permit or shall be made from water meeting the requirement of
these rules and regulations. Ice-making machines shall be located, installed, operated, and maintained properly to
prevent contamination of the ice.

3.7 Ice shall be handled, transported, stored, and dispensed in such a manner as to be protected against
contamination. During deliveries, it shall not be placed on the ground or any filthy surfaces without protection. Ice
shall be dispensed in measured quantities from an approved ice maker dispensing -snit. Adequate and acceptable
ice storage and dispensing utensils shall be provided and properly used.

3.8 Handles, chains, and other contaminating items shall not come in contact with ice.

4. Sewage Disposal and Drainage

All sewage discharged from food establishments shall be disposed of in a public sewerage system, or in the
absence thereof, in a manner complying with the General Provisions on Waste Disposal of Department of Health
Circular No. 220, s. 1974 implementing the provisions of Presidential Decree No. 522; and Chapter XVII of P.D.
856 and its implementing rules and regulations.

A grease trap shall be used and where practicable be placed outside the food establishment.

4.2. Building Systems

The discussion focuses on the integration of various building systems, including environmental, structural, utilities,
materials, and other technical issues, with the goal of fostering development in the design process. It should define
the roles and sections of the building that may impose substantial and possibly different requirements on the design
of the project's structural, environmental control, and life-safety systems.

4.3. Environmental Systems

Environmental systems play a pivotal role in the success of gastronomy tourism projects, particularly in the scenic
landscape of Zambales. Their importance cannot be overstated as they underpin sustainability, responsible
tourism, and regulatory compliance. Embracing these systems ensures that the project can operate harmoniously
with the natural environment, preserving it for future generations. Additionally, environmental consciousness can
attract eco-conscious travelers who seek destinations and establishments committed to minimizing their
environmental footprint. Not only do these systems contribute to cost savings and long-term viability, but they also
cultivate positive community relations, enhance brand reputation, and bolster the project's overall competitiveness
in a crowded tourism market. Moreover, as the world grapples with the challenges of climate change, environmental
systems contribute to global efforts to mitigate its impact. In essence, they are not just a best practice; they are the
foundation for a gastronomy tourism project's enduring success and its role in protecting the planet and the
community it serves.

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4.3.1 Vertical Gardens in Dining Areas

Integrating vertical gardens into the dining areas of the Tourism Center in Zambales is a multifaceted approach
that aligns with the project's goals of fostering gastronomy and culinary arts through urban regeneration. These
living green walls not only enhance the aesthetic appeal of the dining spaces, creating a visually inviting
atmosphere but also optimize limited urban space. By acting as natural air purifiers, the vertical gardens contribute
to improved air quality, creating a healthier environment for patrons. The inclusion of edible plants within the vertical
gardens directly ties in with the culinary offerings of the center, offering a seamless connection between the
greenery and the gastronomic experiences. Moreover, the presence of these gardens supports biodiversity,
attracts beneficial insects, and serves as an educational element, enlightening visitors about sustainable gardening
practices and the local flora. The integration of vertical gardens adds a layer of natural beauty, functionality, and
environmental consciousness to the Tourism Center, enhancing the overall dining experience in harmony with
urban regeneration principles.

Figure 4.3.1 Vertical Gardens

Image Source: atlantiscorp,com

4.3.2 Waste Management and Recycling System

Waste management is a fundamental pillar of sustainability and responsible tourism in the project. This
comprehensive system involves analyzing, collecting, transporting, recovering, and recycling or disposing of waste.

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We start by understanding the types and quantities of waste generated through characterization and waste audits.
Waste is then diligently collected and segregated, with strategically placed bins and a regular collection schedule.
Efficient transportation methods are employed to minimize environmental impact. Waste recovery is encouraged
through composting, energy conversion, and repurposing. Recycling programs and proper disposal methods are
implemented for various materials, including hazardous waste. Educational initiatives ensure that both staff and
tourists understand the importance of responsible waste management. Regular monitoring, reporting, and a
commitment to adaptation and improvement ensure that our waste management efforts align with our sustainability
goals, reducing our environmental impact and promoting the well-being of local communities.

Figure 4.3.2 Waste Management System

1. Analyzing

Waste Assessment - Conduct a comprehensive waste assessment to understand the types and quantities of
waste generated within the project. This analysis will help identify specific areas where waste generation occurs,
such as in the kitchen, dining areas, and food preparation zones.

2. Collection

Segregated Bins - Provide clearly labeled and color-coded bins throughout the project's premises. Encourage
proper waste segregation at the source, with separate bins for organic waste, recyclables, and non-recyclables.

3. Transporting

Dedicated Bins - Ensure that waste is collected in dedicated bins for each waste category, maintaining
segregation during transportation to the on-site recovery facility.

4. Recovery

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On-Site Recovery Facility - Establish an on-site recovery facility that acts as a central point for waste sorting and
recovery. Here, trained personnel will identify and sort waste into recyclable and non-recyclable categories.

5. Recycling/Disposal
- Recycling Partners - Forge partnerships with local recycling companies to process and recycle the
segregated recyclables. Ensure that these partners adhere to responsible recycling practices.
- Organic Waste Composting - Organic waste, like food scraps and plant matter, can be processed on-site
through composting. The resulting compost can be used for landscaping and gardening within the project,
reducing the need for chemical fertilizers.
- Disposal - Non-recyclable waste that cannot be repurposed is processed for responsible disposal,
adhering to environmental regulations.
6. Continuous Improvement:

Monitoring and Reporting - Implement a waste management monitoring system to keep track of waste quantities,
recycling rates, and compliance with waste management practices. Regularly update and maintain records to
track progress and identify areas for improvement.

4.3.2 Sensor-Activated Faucets

Sensor-activated faucets are cutting-edge fixtures designed for modern kitchens and bathrooms. These innovative
faucets use sensor technology to detect the presence of hands or objects, automatically triggering the flow of
water. The touch-free operation enhances hygiene by minimizing the spread of germs and bacteria, making them
particularly beneficial in high-traffic areas. Additionally, sensor-activated faucets contribute to water conservation
by delivering water only when needed, preventing unnecessary waste. With their user-friendly and hygienic design,
these faucets not only streamline daily tasks but also align with sustainable practices, reflecting a commitment to
both efficiency and cleanliness in various settings.

Figure 4.3.3 Sensor-Activated Faucets

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4.3.3 Solar-Powered Digital Menu Boards

In the envisioned project of Developing a Tourism Center for Fostering Gastronomy and Culinary Arts in Zambales
through Urban Regeneration, the integration of solar-powered digital menu boards stands as an innovative and
sustainable approach. These eco-friendly displays not only showcase the diverse culinary offerings but also align
with the project's commitment to environmental sustainability. By harnessing energy from the sun, these boards
significantly reduce reliance on traditional electricity sources, contributing to the overall energy efficiency of the
Tourism Center. Their modern and dynamic features bring a contemporary touch to the dining experience, allowing
for seamless updates and integration with ordering systems. Whether placed indoors or outdoors, these solar-
powered menu boards not only enhance the ambiance of the gastronomic space but also exemplify the project's
dedication to incorporating cutting-edge technologies in an environmentally conscious manner.

Figure 4.3.4 Solar-Powered Digital Menu Boards

Image Source: National Sign Systems

The incorporation of Solar-Powered Digital Menu Boards emerges as a cutting-edge and sustainable approach.
These digital displays, fueled by solar energy, not only showcase the gastronomic offerings of the Tourism Center
but also contribute to the project's commitment to environmental responsibility. By harnessing energy from the sun
through integrated photovoltaic panels, the boards significantly reduce the carbon footprint, demonstrating a
dedication to clean and renewable energy sources. Beyond their eco-friendly attributes, these digital menu boards

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bring technological sophistication to the dining experience, allowing for dynamic content updates, interactive
features, and seamless integration with ordering systems. Positioned both indoors and in outdoor dining spaces,
these boards enhance the overall ambiance while serving as educational tools, imparting information about
sustainability practices and local culinary heritage. As a cost-efficient and visually engaging solution, the Solar-
Powered Digital Menu Boards exemplify the project's fusion of innovation, sustainability, and a unique gastronomic
encounter for visitors in Zambales.

4.4 Structural Systems

This section defines the unique characteristics of the design project that require special attention, such as the
design of large open areas, resistance to lateral pressures, the complexities of bridge structures, and so on.
Accompany this identification with visual aids such as diagrams, images, and other materials that might act as a
compass for further investigation. Architectural drawings should reflect our basic understanding of the structural
elements, including potential floor system depths in section views and a sketch of the structural grid as shown in
the plans.

4.4.1 Flooring

Pile Foundation
These piles are constructed by drilling a hole in the ground to the desired depth and then filling it with concrete.
According to the specifications, reinforcements are also employed in concrete. In comparison to drilled piers, these
piles have a smaller diameter. Cast-in-situ piles are straight bored piles or casted piles with one or more bulbs at
intervals. Under-reamed piles are those that have one or more bulbs.
Figure 4.4.1 Pile Foundation

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4.4.2 Cement Concrete Floor

Base concrete: Serving as the foundation of the floor.

Topping or wearing surface: The uppermost layer of the floor, providing the desired finish.

Figure 4.4.2 Cement Concrete Flooring

The floor can be constructed in two methods: monolithic (topping applied immediately after the base course) or
non-monolithic. Monolithic construction yields a strong bond between the two elements but presents three
disadvantages: potential topping damage during subsequent operations, the development of hairline cracks due
to the settlement of the freshly laid base course, and slower work progress, requiring the workforce to wait until the
base course sets. In most cases, non-monolithic construction is preferred. The process begins with leveling,
compacting, and watering the ground surface to receive the floor. If the ground is loose or soft, a 15 cm thick layer
of crushed stones or hard bricks, referred to as "hardcore," is evenly spread and consolidated. For good soil

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conditions, a 15 cm thick layer of lime concrete (1:2:4) is directly laid on the ground. The lime concrete layer is
sloped to facilitate drainage, typically with a 1 in 120 to 1 in 240 slopes for interior floors and a 1 in 36 to 1 in 40
outward slopes for bathroom and verandah floors. The lime concrete is watered and compacted for two days, and
on the third day, the topping concrete is applied.

Once the base concrete has set, its surface is cleaned and moistened the night before topping. Excess water is
drained. The topping is divided into square or rectangular panels, using glass or plain asbestos strips or wooden
battens set on a mortar bed. The panels may vary in size, such as 1x1 m, 2x2 m, or 1x2 m. The topping is made
of 1:2:4 cement concrete and is laid to the desired thickness, commonly around 4 cm, in a single operation within
the panel. Alternate panels are laid first, and before adding the concrete, a coat of neat cement slurry is applied to
ensure a proper bond between the topping and the base course. Glass strips or battens should match the topping's
thickness. The topping is spread evenly using a straight edge, then taped and floated with wooden floats until the
concrete's cream rises to the top. A steel trowel is used for finishing and smoothing the top surface. This is done
as the mix stiffens, and dusting the surface with neat cement followed by troweling results in a smooth finish.
Alternate layers are laid after 72 hours to allow for the initial shrinkage of already laid panels, reducing the risk of
cracks. The prepared surface is protected from sunlight, rain, and other potential damage for 12 to 20 hours. Proper
curing is then carried out for 7 to 14 days. In the case of monolithic construction, the topping is applied 1 to 4 hours
after placing the base concrete. You can refer to Figure 3 for further details on concrete flooring.

Suspended Ceiling

A suspended ceiling, also referred to as a drop ceiling, is a versatile and practical choice for enhancing the
aesthetics and utility of a space. It offers a wide range of customization possibilities, including various materials,
finishes, and design options, making it suitable for diverse requirements and individual preferences. This secondary
ceiling is installed below the existing ceiling using a metal channel grid system.

4.4.3 Suspended Ceiling Detail

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4.5 Utility Systems

4.5.1 Plumbing

Commercial kitchen plumbing system design is a technical enterprise comparable in complexity to hospital
plumbing, however, the stakes are different because commercial kitchens do not deal with crucial life support
systems. Commercial kitchens range in size and layout from tiny restaurant or deli kitchens to large-scale
commercial kitchens capable of concurrently producing thousands of meals.

Figure 4.5.1 Buried Water Pipe Fixture detail

This project also considers the following plumbing details:

● Potable Water Supply

● Sanitary Drainage
● Sink Fixtures
● Dishwashers and Garbage Disposals
● Grease Interceptors

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● Backflow Prevention
● Water Heating
● Maintenance and Inspection
● Compliance with Regulations
● Cross-Connection Control
4.5.2 Electrical

The electrical system is an integral part of the gastronomy center project, supporting essential functions ranging
from food preparation and guest comfort to safety and energy management. It plays a critical role in ensuring the
success, safety, and sustainability of the facility.
Figure 4.5.2 Schematic representation of a typical transmission distribution scheme.

4.5.3 Ventilation

Makeup air can be supplied to the kitchen through ceiling diffusers, but it's crucial to ensure that the air is
discharged with minimal velocity to prevent any disturbances in the airflow into the kitchen hood. In many regions,
especially to maintain a comfortable working environment in the kitchen, it becomes necessary to condition the
outside air by heating or cooling it before introducing it into the kitchen. The diagram below illustrates a commercial
kitchen equipped with a standard ventilation system, including an up-blast exhaust fan mounted on the roof and a
supply fan.

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Figure 4.5.3 Makeup air provided through a dedicated supply air fan.

4.5.4 Lighting

Effective lighting is a fundamental element within the framework of any food establishment, as its influence extends
across various critical aspects of the operation. The implementation of a robust lighting system holds paramount
importance, encompassing the realms of food safety, sanitation, product quality, adherence to regulatory
standards, operational efficiency, safety, and overall productivity. In terms of food safety, proper lighting ensures
that food preparation areas are well-illuminated, minimizing the chances of cross-contamination and enabling staff
to inspect ingredients and final dishes thoroughly. Sanitation practices benefit from good lighting as it enables staff
to spot and address any cleanliness issues promptly.

Dining Areas
● Ambient Lighting
● Accent Lighting

Kitchen
● Task Lighting
● Safety Lighting

Bar Area
● Pendant Lights
● Shelving Lights
● Decorative Fixtures

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Restrooms
● General Lighting

Pathways and Signage

● Path Lights
● Illuminated Signage

Implement LED lighting throughout the establishment, as it is energy-efficient and long-lasting, reducing
maintenance costs. This project considers lighting control systems, such as sensors and timers, to ensure that
lights are only active when needed, reducing energy consumption.

4.6 Other Technical Issues

4.6.1 Fire Alarm

Figure 4.6.1 Fire Detection & Alarm System

FDAS Provider Philippines

The implementation of a comprehensive fire alarm system within the gastronomy establishment is of paramount
importance to ensure the safety and well-being of guests, staff, and the overall facility. This system should include
strategically positioned fire detection devices, notification appliances for immediate alerts, a centralized control
panel, and emergency voice communication capabilities for effective emergency management. Regular fire drills
and training for staff, coupled with maintenance and testing of the system, should be integral components of the
safety protocol. The inclusion of emergency lighting, fire suppression systems for the kitchen, and adherence to
local building and fire safety codes are essential for a holistic approach to fire safety in the project. This multifaceted
system not only enhances the safety of the establishment but also demonstrates a commitment to providing a
secure and enjoyable dining experience for all visitors.

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4.6.2 Closed-Circuit Television

CCTV cameras should be strategically placed throughout the premises, encompassing dining areas, kitchens,
entry and exit points, and other critical areas to ensure the safety and security of guests and staff. The CCTV
system allows for real-time monitoring, surveillance, and recording of activities, contributing to crime prevention,
incident resolution, and overall security enhancement.
Figure 4.6.2 CCTV System

4.6.2 Wi-Fi

Maintaining an effective and efficient wireless network in food establishments is essential for satisfying the
increased demand for high-quality connections among consumers. Client capacity is an important consideration,
as is ensuring that a suitable number of Access Points (APs) are ideally positioned to support a larger volume of
devices within an area. Additionally, it is essential to minimize Wi-Fi interference by setting nearby APs to operate
on distinct channels. This strategy improves network efficiency and provides diners with a smooth digital
experience, in line with the current expectation of keeping connected while eating.

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Figure 4.6.3 Wireless Fidelity System

4.6.3 Natural Lighting

Figure 4.6.4

Incorporating large windows and skylights in the dining areas and communal spaces, the aim is to harness ample
natural daylight. This not only enhances the overall aesthetic by creating an inviting and open ambiance but also
reduces the reliance on artificial lighting during daylight hours, contributing to energy efficiency. The combination

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of architectural elements and the utilization of natural light not only highlights the interior decor but also underscores
the project's commitment to sustainability by lowering energy consumption. It provides a pleasant and well-lit
environment for guests to savor their culinary experience, elevating the overall dining atmosphere.

4.6.4 Biometric Access Control Systems

Integrating Biometric Access Control Systems into the development of this project presents a sophisticated solution
to enhance security measures and control access to sensitive areas within the establishment. By employing
biometric technologies such as fingerprint or facial recognition scanners, the project ensures that only authorized
personnel gain entry to key locations such as kitchens, storage areas, and administrative spaces. This not only
enhances the overall safety of the facility but also aligns with the project's commitment to modern and efficient
operational practices. Biometric access control adds an extra layer of security, preventing unauthorized access
and safeguarding valuable resources. As a part of the broader initiative to create a contemporary and secure
gastronomy environment, the implementation of Biometric Access Control Systems signifies a dedication to both
cutting-edge technology and the protection of assets and information within the Tourism Center in Zambales.

Figure 4.6.5 Biometric Access Control Systems

4.7. Specialized Allied Services

Registered Electrical Engineer - A registered electrical engineer plays a vital role in this project by overseeing
the design, installation, and maintenance of electrical systems essential for the establishment's safety and
functionality. Their responsibilities encompass designing systems compliant with local and national electrical
codes, ensuring safe installation and adherence to standards, and implementing energy-efficient solutions for
sustainability. They collaborate with other professionals to integrate electrical systems with fire alarms, HVAC, and
security systems. Beyond the project's completion, the engineer continues to oversee maintenance and

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troubleshooting, ensuring ongoing operational excellence while prioritizing safety and energy efficiency in every
aspect of the electrical design.

Registered Master Plumber - A registered master plumber is essential to this project as he supervises the design,
installation, and maintenance of the plumbing systems, which are essential to the establishment's operation and
safety. They are in charge of developing plumbing designs that comply with all applicable local and national
plumbing laws and standards, ensuring the efficient and safe flow of water throughout the facility. The master
plumber collaborates with other experts to combine plumbing systems with environmental sustainability standards
and safety measures such as fire suppression systems. Their work extends throughout the project's lifespan to
continuous maintenance and troubleshooting, ensuring that the plumbing systems constantly run properly and
safely, keeping the highest quality, cleanliness, and safety requirements.

Local Fire Department- They work closely with project planners and contractors to review, approve, and
periodically inspect fire alarm and suppression systems to guarantee they meet all local and national fire safety
codes and regulations. In the event of an emergency or fire-related incident, the local fire department provides
immediate response and assistance, safeguarding both the facility and its patrons. Their oversight and expertise
are fundamental in maintaining a secure environment within the food establishment, reducing fire-related risks,
and implementing effective emergency response protocols, ultimately enhancing the safety and well-being of all
occupants.

5.1 Architectural Design Development

5.1.1. Site Planning and Site Programming

Site Zoning

Site Location: 8XHG+529, Zambales Regional Hwy 5, Iba, Zambales

Total lot area: 11,700 m²

Occupancy of Building Structure

General Use Allowable Maximum Total Gross Floor Area (TGFA)* by

Classification of Type/Location of Lot
use/Character of
Occupancy of
Buildin /Sructure Principal Zoning Type of Corner Lot
Classification Building/Structure
Group E –Business and Mercantile
(Commercial)

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Division E-2 1. Wholesale and C-2 (Commercial Commercial 2 Note: Building

retail stores Two or Medium (Com-2) Height Limit (BHL)
Commercial) – a multiplied by the
2. Shopping municipal or city Allowable Maximum
centers, malls and level of commercial Building Footprint
supermarkets use or occupancy, (AMBF) expressed
characterized as a percentage
3. Wet and dry mainly as a (%) of the Total Lot
markets medium-rise Area or TLA (with
building/structure or without firewall).
4. Restaurants, for Figure subject to
drinking and dining medium to high reduction to comply
establishments with Intensity with the floor area
less than one commercial/ component of the
hundred (100) trade, service and Allowable Maximum
occupancies. business activities, Volume of Building
e.g., three to five (3 (AMVB). Refer to
5. Day/night clubs, to 5) storey Table VII.1. to
bars, cocktails, shopping arrive at the
centers,medium to percentage (%) of
large office or mixed TLA.
use/occupancy
buildings/structures
and
the like

Table 5.1 Occupancy of Building Structure – National Building Code of the Philippines

Building/Structu % of Total Lot Area (TLA)

re Use or
Occupancy (or Duly- Maximum Maximum Minimum USA TOSL d (ISA +
Land Use) Approved Allowable PSO Allowable ISA USA)
Zoning

Commercial Commercial 2 75% 20% 5% 25%

Maximum Allowable Percentage of Occupancy Computation:

𝐏𝐒𝐎 = 𝑇𝐿𝐴 𝑥 75%

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𝐏𝐒𝐎 = 11,700 m² x 75% = 8,775 m²

Maximum Allowable Impervious Surface Area (ISA):

𝐈𝐒𝐀 = 𝑇𝐿𝐴 𝑥 20%

𝐈𝐒𝐀 = 11,700 m² x 20% = 2,340 m²

Maximum Allowable Unpaved Surface Area (USA):

𝐔𝐒𝐀 = 𝑇𝐿𝐴 𝑥 5%

𝐔𝐒𝐀 = 11,700 m² x 5% = 585 m²

Total Open Space within Lot (TOSL):

𝐓𝐎𝐒𝐋 = 𝐼𝑆𝐴 + 𝑈𝑆𝐴

𝐓𝐎𝐒𝐋 = 2,340 m² + 585 m² = 2,925 m²

Allowable Maximum Building Footprint (AMBF):

𝐀𝐌𝐁𝐅 = 𝑇𝐿𝐴 − 𝑇𝑂𝑆𝐿

𝐀𝐌𝐁𝐅 = 11,700 m² − 2,925 m² = 8,775 m²

Gross Floor Area (GFA):

𝐆𝐅𝐀 = 𝑇𝐿𝐴 𝑥 𝐹𝐿𝐴𝑅

𝐆𝐅𝐀 = 11,700 m² x 9 = 105,300 m²

Setbacks

Road Right-of-Way (RROW) Front Side Rear

10.00m – 19.00m 5.00m 2.00m 2.00m

Minimum Required Off-Street (Off-RROW) cum On-Site Parking Slot, Parking Area and Loading/Unloading
Space Requirements by Allowed Use or Occupancy

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Specific Uses or of Occupancy Reference Uses or Character of Minimum Required Parking Slot,
Occupancies or Type of Parking Area and Loading Space
Buildings/Structures Requirements

GROUP E

Division E-2 Neighborhood Shopping One (1) car slot for every 100.00 sq.
Center/Supermarket (C-1) meters of shopping floor area

Parking Slot Computation:

𝑀𝑖𝑛. 𝑃𝑎𝑟𝑘𝑖𝑛𝑔 𝑆𝑙𝑜𝑡 𝑅𝑒𝑞𝑢𝑖𝑟𝑒𝑚𝑒𝑛𝑡 = ( 11,700 m² / 100 m² ) = 117

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5.1.2. Building Space Program

Iconic Culinary Tower

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Restaurant

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Artisanal Food Market

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Admin Office

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Bubble Diagram

In the context of the "Developing a Tourism Center for Fostering Gastronomy and Culinary Arts in Zambales thru
Urban Regeneration" project, a bubble diagram holds significant importance. It serves as an initial spatial planning
tool, allowing designers and stakeholders to visualize and organize different functional zones within the proposed
site. The diagram helps establish the relationships and connections between spaces, considering factors like
customer flow, accessibility, and thematic coherence. By outlining the placement of key components such as dining
areas, kitchen facilities, entertainment zones, and green spaces, the bubble diagram lays the foundation for an
efficient and harmonious design. It aids in identifying potential challenges and opportunities in the spatial
arrangement, guiding the subsequent phases of the project with a clear understanding of how each element
contributes to the overall gastronomic and tourism experience.

Culinary Center

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a.) Restaurants

Multiple dining establishments offering a variety of cuisines, showcasing the richness of Zambales' culinary
heritage and providing visitors with diverse dining experiences.

b.) Admin Office

Centralized administrative space to manage the operations of the culinary center, including coordination, planning,
and overseeing various activities within the facility.

c,) Security Room

A dedicated space equipped with surveillance and access control systems to ensure the safety and security of the
culinary center, its visitors, and staff.

d. ) Farm to Table Garden

A sustainable garden area where fresh produce is cultivated and used directly in the culinary center's restaurants,
promoting farm-to-table practices and supporting local agriculture.

e.) Iconic Culinary Tower

A landmark structure within the culinary center, possibly housing culinary schools, event spaces, or unique dining
experiences, contributing to the center's architectural and cultural significance.

f.) Waste Management Room

A designated space for waste disposal and recycling, demonstrating a commitment to environmental sustainability
and responsible waste management practices.

g.) Artisanal Food Market

A marketplace featuring local artisans and producers, offering a diverse range of high-quality, handcrafted food
products for visitors to purchase and enjoy.

h.) Parking Area

Adequate parking facilities to accommodate visitors and ensure convenient access to the culinary center,
supporting the overall accessibility and functionality of the space.

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Restaurant

Iconic Culinary Tower

Artisanal Food Market

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Admin Office

Security Room

Matrix Diagram

Matrix Diagram aids in visually depicting and analyzing intricate relationships between various project components.
Much like its application in general project management, the matrix diagram in this context offers a clear and
structured representation of the connections between different data sets, allowing for an in-depth understanding
of the multifaceted aspects involved in the culinary center's development. This visual aid empowers project
planners and stakeholders to grasp complex information quickly, facilitating effective decision-making for the
successful realization of the culinary hub in Zambales.

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Restaurant

Iconic Culinary Tower

Artisanal Food Market

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Admin Office

Security Office

5.1.3. Design Constraints

Potential constraints in building and developing a Tourism Center for Fostering Gastronomy and Culinary Arts
through Urban Regeneration include construction costs, project size, environmental impact, and adherence to local
zoning regulations. Availability of space and access to funding are also significant factors to consider. These
aspects can pose challenges that need careful consideration during the planning and execution of the project.

5.2. Design Features

5.2.1. Architectural Character: Contemporary Tropical design

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This style combines modern elements with traditional tropical features, creating a visually appealing and climate-
responsive environment. The architecture can incorporate open spaces, natural ventilation, and the use of
indigenous materials to reflect the local culture. This design character aims to provide a welcoming and sustainable
setting for diverse culinary experiences, aligning with the project's goal of fostering gastronomy and urban
regeneration in Zambales. The design, blending modern aesthetics with traditional tropical elements, reflects the
rich cultural heritage of Zambales. Open spaces and natural ventilation not only create a visually appealing
environment but also contribute to a sustainable and climate-responsive setting. This architectural choice ensures
that the project provides an inviting space for diverse culinary experiences, enhancing the overall gastronomic and
cultural atmosphere in Zambales through urban regeneration.

5.2.2 Innovations

Self-Ordering Kiosks

Implementing digital ordering kiosks in the development of a Tourism Center for Fostering Gastronomy and
Culinary Arts in Zambales through Urban Regeneration is a strategic and modern approach to enhance the overall
dining experience. These kiosks, equipped with user-friendly interfaces, allow patrons to independently browse the
menu, place orders, and customize their selections. By streamlining the ordering process, digital kiosks contribute
to operational efficiency, reducing wait times and enhancing customer satisfaction. This innovative technology not
only aligns with the contemporary expectations of tech-savvy consumers but also supports the project's goals by
integrating digital solutions to promote a seamless and efficient gastronomic experience. Additionally, digital
ordering kiosks can facilitate data collection on customer preferences and order patterns, providing valuable
insights for menu optimization and enhancing the center's ability to cater to diverse tastes. Overall, the
incorporation of digital ordering kiosks reflects a commitment to modernization, convenience, and a technologically
advanced culinary environment in Zambales.

Figure 5.2.1 Self Ordering Kiosks

As of 2020, the implementation of self-service ordering kiosks has become a widespread trend across all U.S.
McDonald's locations. This strategic move aligns with broader industry shifts towards enhanced customer
convenience and operational efficiency. Notably, various restaurant chains, spanning fast-casual establishments

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like Panera to casual-dining brands such as Chili's, have already embraced and integrated self-service kiosks into
their service models. This adoption reflects a broader evolution in the dining experience, leveraging technology to
streamline ordering processes and provide patrons with more control over their interactions within the dining
environment. The prevalence of self-service kiosks underscores an industry-wide commitment to leveraging
technological innovations to enhance customer service and adapt to changing consumer preferences.

Figure 5.2.2 Mcdonald's Self Ordering Kiosks

Augmented Reality (AR) Menu Exploration

The Augmented Reality (AR) Menu Exploration in the culinary center transforms the traditional dining experience
by leveraging cutting-edge technology. Through smartphones or AR glasses, diners can engage with a dynamic
and interactive menu. As patrons peruse the menu, AR overlays digitally project lifelike images of each dish onto
their physical surroundings. This immersive experience enables customers to visually inspect the presentation and
details of a meal before ordering. AR also enhances the exploration process by providing additional information
such as ingredients, nutritional facts, and even chef recommendations. This innovation not only captivates diners
but also empowers them to make informed and visually appealing choices, contributing to a more enjoyable and
personalized culinary journey.

Figure 5.2.3 Augmented Reality (AR) Menu

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Denny's restaurant is considering implementing an Augmented Reality (AR) Food Menu. By using AR technology,
they can offer your customers a unique and interactive experience that engages their senses and enhances their
overall dining experience. With Denny's AR food menu as a successful example, augmented reality menus are
making waves in the food industry. By providing their customers with a digital menu that they can easily access on
their mobile devices, they can reduce the wait time for food orders and improve customer satisfaction. They
specialize in delivering innovative solutions that help restaurants elevate their branding, increase customer
engagement, and boost sales.

Figure 5.2.4 Denny’s Augmented Reality (AR) Menu

Interactive Restaurant Digital Display

Figure 5.2.5 Digital Menu Display

The Interactive Restaurant Digital Display in this project brings a modern twist to dining. With screens placed
around, customers can explore the menu, learn about the dishes, and even connect with chefs. It's not just for
ordering; it adds a fun and educational touch, sharing stories about ingredients and cultural influences. This
technology not only makes ordering easy but also adds a cool factor to the dining experience, making it interactive
and engaging for everyone.

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Digital table/reservation manager

The Digital Table/Reservation Manager is a technological solution implemented in the culinary center to streamline
and enhance the dining experience. Through a user-friendly application or interface, customers can conveniently
browse available tables, view the layout of the dining area, and make real-time reservations. This digital system
allows patrons to select their preferred seating, customize reservation details, and receive instant confirmation.
Additionally, the manager optimizes table turnover, helping staff efficiently allocate resources and minimize waiting
times. With features like automated reminders and notifications, both customers and restaurant staff benefit from
a smoother, more organized reservation process, contributing to an improved overall dining experience.

Figure 5.2.6 Digital table/reservation

5.2.3 Highlights

High Ceiling

Figure 5.2.3.1 Essential Goodness, for the Pilgrims in Makati, Philippines

The lofty ceilings contribute to the aesthetic appeal of the space, allowing for unique design features such as large
windows and artistic installations. This architectural choice also supports essential aspects of a gastronomy center,

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including efficient ventilation and airflow, reduced noise levels, and flexibility for hosting diverse events. The high
ceilings additionally offer an opportunity for vertical showcases, emphasizing the dynamic and visually interesting
elements of the interior. Moreover, they play a role in temperature regulation, ensuring a comfortable environment
throughout different seasons. Altogether, the incorporation of high ceilings in the PAMANGAN project is a strategic
design element that enhances the overall culinary experience for visitors while providing practical benefits for the
various activities within the center.

Farm to Table Garden

Figure 5.2.3.2 Chicago Garden

The "Farm to Table" garden integrated between the spaces of this project serves as a sustainable and educational
element, aligning with the culinary and gastronomic focus. This garden concept involves cultivating fresh produce,
herbs, and ingredients directly on-site, promoting a direct and transparent supply chain from the farm to the dining
table. The garden becomes a living, dynamic part of the culinary experience, allowing chefs to harvest seasonal
ingredients and showcase the importance of locally sourced, organic produce. Visitors can engage in farm tours,
workshops, and even participate in the cultivation process, fostering a deeper connection to the food they consume.
This concept not only contributes to the project's sustainability goals but also enhances the overall dining
experience by integrating nature and agriculture into the urban culinary space.

Walkway Canopy

The inclusion of a walkway canopy stands out as a prominent highlight in the project of Developing a Tourism
Center for Fostering Gastronomy and Culinary Arts in Zambales through Urban Regeneration. This architectural
feature serves both practical and aesthetic purposes, offering shelter to pedestrians while creating a visually
striking element within the urban landscape. The walkway canopy is designed to seamlessly integrate with the
overall aesthetics of the project, providing a covered pathway for visitors to navigate comfortably. Its thoughtful
design not only protects against the elements but also contributes to the overall allure of the Tourism Center. The
canopy's design may incorporate elements inspired by local culture or culinary motifs, adding a touch of uniqueness
to the space. This feature not only enhances the functionality of the walkway but also becomes a symbol of the

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project's commitment to blending functionality with creative design in the pursuit of an enriching gastronomic and
cultural experience for visitors.

Figure 5.2.4.4 Brigg Garden Centre-Covered Walkway

5.2.4. Material Concept

Skyglass

The incorporation of skylights in the roof design stands as a distinctive architectural element. The introduction of
skylights serves a dual purpose, seamlessly blending aesthetic appeal with practical functionality. These
strategically placed overhead openings not only infuse the interior spaces with natural daylight but also create a
visual connection with the sky above, fostering an inviting and vibrant atmosphere. The skylights contribute to
energy efficiency by reducing the reliance on artificial lighting during daylight hours, thus aligning with
sustainable design principles. This architectural feature enhances the overall ambiance of the Tourism Center,
creating a welcoming environment that complements the culinary experiences and cultural immersion the center
aims to offer to its visitors.

Figure 5.2.4.1 Skylights completely change the aesthetics of any interior.

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Bamboo

Figure 5.2.4.2 Bamboo Material

In the visionary redevelopment project titled "Developing a Tourism Center for Fostering Gastronomy and Culinary
Arts in Zambales thru Urban Regeneration," the incorporation of bamboo as a prominent building material carries
multifaceted advantages. Firstly, bamboo's sustainability aligns with the project's eco-friendly objectives, as it is a
rapidly renewable resource with minimal environmental impact. This material's local availability in Zambales not
only supports regional economies but also adds a cultural touch to the culinary center. Beyond its aesthetic appeal,
bamboo's versatility allows for creative design possibilities, contributing to a unique and inviting atmosphere for
visitors. Emphasizing its lightweight construction, bamboo ensures structural integrity while resonating with the
project's commitment to earthquake-prone region. Bamboo's low carbon footprint, fast growth cycle, and thermal
properties align with sustainable design principles, fostering a space that combines environmental responsibility
with educational elements for visitors.

Figure 5.2.4.3 Restaurant at Greenville

The restaurant owner's dream of an outdoor Japanese Noodle restaurant sparked a unique challenge: creating a
temporary, easily assembled, and disassembled structure. To meet this vision, bamboo emerged as the central
material for both the building's structure and its skin. This choice not only aligns with the restaurant's Japanese
theme but also ensures a lightweight and flexible construction process. Bamboo's versatility allows for easy

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assembly and disassembly while providing a natural and inviting aesthetic. The decision to use bamboo cleverly
addresses the owner's concerns, offering a practical yet culturally resonant solution for realizing their dream of an
outdoor culinary experience.

Laminate Flooring

Figure 5.2.4.4 Laminated Floor

Maintaining the cleanliness of the flooring is crucial to prevent scratches caused by sand particles and dust. While
it is easy to clean, it is essential to keep the flooring dry to avoid issues like swelling or rupturing of the planks due
to moisture. This is not only a matter of aesthetics but also safety, as damp flooring can lead to accidents and
potential health hazards from infections. To address this concern, opting for laminated flooring with water-resistant
coatings proves advantageous. This choice not only keeps the floor dry but also minimizes damage to the planks
significantly, ensuring a safer and more durable surface. Laminated flooring stands out for being cost-effective and
easy to install with basic skills. This affordability and simplicity make laminate flooring an appealing choice,
combining practicality with convenience for a variety of spaces

5.3. Initial Design Translation

5.3.1 Design Philosophy

"It is difficult to design a space that will not attract people. What is remarkable is how often this has been
accomplished."

- William H. Whyte

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5.3.2 Design Concept

Innovative Culinary Hub

The design concept of the

project revolves around the
idea of an innovative culinary
hub, drawing inspiration from
the efficiency and
functionality of a gas range
stove. The goal is to establish
a dynamic and central space
that becomes the focal point
for a wide range of
gastronomic experiences.
Embracing modern
aesthetics, the design
prioritizes efficient spatial
organization and integrates cutting-edge technology to elevate the overall culinary journey within the hub. The
concept envisions a space that not only reflects the contemporary aspects of culinary arts but also fosters a
collaborative and engaging environment for chefs, visitors, and the local community.

5.3.3 Concept Morphology

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Form Concept

Gas Range

The gas range serves as the design concept for the PAMANGAN project in Zambales due to its multifaceted
relevance to the culinary and gastronomic theme. Mirroring the versatility of a gas range that allows chefs to
seamlessly switch between different cooking techniques, the project envisions a vibrant intersection where diverse
culinary elements converge. The gas range, as a central point in kitchen design, symbolizes unity in diversity,
reflecting the project's goal of creating a culinary hub where various flavors, techniques, and cultural influences
come together harmoniously. Just as a gas range efficiently fuels cooking activities, the project aims to fuel a
dynamic and interconnected tapestry of gastronomic experiences for both locals and tourists. The design concept
embraces the efficiency, flexibility, and unity associated with a gas range, translating these qualities into the
architectural and functional aspects of the PAMANGAN project.

Design Considerations

Spatial Efficiency and Flow - Consider optimizing the layout to ensure smooth flow and
easy navigation for visitors within the center. Efficient spatial planning can enhance the
overall experience and functionality of the space.

Local Aesthetic Integration -Infuse the design with elements inspired by Zambales'
cultural and culinary heritage. Incorporate local art, traditional materials, and design motifs
to create a sense of place and celebrate the rich cultural identity of the region.

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Flexibility and Adaptability - Design spaces with flexibility in mind to accommodate

various events, culinary activities, and changing needs. Adaptable spaces can cater to
different functions and ensure the center remains dynamic over time.

Sustainable Culinary Practices - Prioritize sustainability in culinary operations by

incorporating eco-friendly kitchen practices, sourcing local and seasonal ingredients, and
implementing waste reduction strategies. Showcase a commitment to sustainable
gastronomy.

Technology Integration - Integrate modern technologies to enhance the overall

experience. This could include digital menu boards, interactive displays, and other
technological innovations that align with the contemporary nature of the project.

Inclusive Dining Environments - Ensure that the design considers accessibility for all
visitors, including those with disabilities. Implement features like ramps, accessible seating,
and clear wayfinding to create an inclusive and welcoming culinary center for everyone.

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