Ici final project report

Introduction to Construction Industry: Final Project

FNBE MARCH 2014

INTRODUCTION TO CONSTRUCTION INDUSTRY FINAL PROJECT

Students Name: Naim Ariffin (0319698)

Ng Hong Bin (0319735)

Tutor Name: Mr Fariz Hilmi

Project Category: Food and Beverages

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Contents

Introduction to Final Project Pg 3

Site Analysis Pg 4-9

Understanding of Commercial Area Pg 10-11

Types of Building Development on Site Pg 12-13 Suggestion & Rationale

Zoning of the Construction Project Pg 14-20

Perspective of Construction Project Pg 21

Materials of the Construction Project Pg 22

Benefits & Needs of the Project to the Pg 23 Client and Community

Conclusion Pg 242


INTRODUCTIONThe final project for Introduction to the Construction Industry marks the end of the module and the subject. Starting off with the brief, the FNBE students were also given a short explanation on the nature of the assignment.

In a group of 2 students, we need to find a specific land within campus area to initiate a small construction project of 30 times 30 metres that serves either one of the following purposes:

Recreation area Study Enhancement Area Rest area Food and beverage (dining area Commercial area (exclude food and beverage)

Following on that, we need to study and prepare the following types of building development, fulfilling requirements such as suggestion, rationale, benefits, site analysis, evaluation and the needs of the project to the client and to the community. This assignment will be graded based on a 20 page A4 report.

Ng and I paired up as partners for this assignment. Our group chose Food and Beverage as our construction theme. To start off, we had small brainstorming sessions and discussions besides trips to potential sites within campus. However, we both agreed on the best location for our construction project. Then, we delegated research topics individually and come together for weekly progress as a group. We achieved our aims as the deadline of the project drew closer but still provide room to develop ideas along the way.

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Site Analysis

The site we had chosen is at the free parking area, right at the entrance of the free parking area on the right will be an empty space. Our site is approximately 12m x 33m. It is a public space and an open space with only a small abandoned construction at the end. It has an empty space of approximately 50m x 35m. There is a 2 meter deep sewer along the side of the. Looking out towards the south, there is a car park area and a small guard post. Looking out towards the west, there is a road where drivers will pass-by when they want to enter or exit the free parking area. Looking towards the east, there is a view of large trees and some high rise residential area.

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Site Analysis- Measurements and Elements

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40m

Small abandoned construction

38m

Shrubs

DrainGrass

Rocks and Stones

Cement


Site Analysis- View Around Site

6

Taylors University Lakeside Campus and Trees

Trees, River and Residential

Car parksCar parks

Residential Buildings and Road Residential and

Road


The entrance of the Site

- Wide entrance, no congestion- View of the residential buildings and Taylors University

Lakeside Campus- Accessible from 2 directions- Right in front of the road.

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Right side of the entrance

- Lesser shading it’s an open space with no building around its four side

- View of more car parks- Able to view a small guard post- Able to view tall shady trees at the end

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Left side of the entrance

- Lesser shading it’s an open space with no building around its four side

- View of more car parks- View of more residential buildings- View of a tall electric energy power lines

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Understanding Food and Beverages Sector

Food & beverage: main objectives & expectations

Most food & beverage operations aim to provide:

Quality food & beverages A clean, hygienic & safe environment Comfortable & well designed facilities Professional, attentive &

friendly service Value for money

The main challenges of the hospitality industry & the food sector are

Intangibility – such as ambiance Simultaneous production & consumption - where mass

production is difficult for it requires large amounts of customers & producers in one placer which would cause environmental, social, cultural & economic problems

Heterogeneity – where service experience may vary due to different producers & consumers with different needs & requirements

Consistency – is difficult to achieve due to the intangible element in food & beverage

Perishability – where unused hospitality services cannot be stored, returned, claimed or resold

Ownership – where the consumer only owns a hospitality product only for a certain period of time

No guarantees – with little aftercare or service

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Characteristics of the food & beverage sector

Following are the main characteristics

A vital part of everyday life Major contributor to the national economy Highly fragmented & complex Creates employment Encourages entrepreneurship Promotes diversity through many different food concepts &

cuisines Fuels innovation Local multiplier using many other peripheral services Consumer led Competitive An opportunity to enjoy the company of friends, family &

colleagues

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Types of Building Development on Site

Suggestions and Rationale

Suggestion: Small Restaurant

Rationale:

Students (or anyone working in campus) who parks at the free parking area will be able to have their meals there instead of going all the way to the commercial block. Students can also use the restroom after long hours of driving. They can also relax at the lounge area as it is air-conditioned.

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Construction Project

13

25m

33m


Zoning of the Construction Project

Waste management area

14

For workers working at the cooking area to dump all their rubbish there.


Dining area

15

A large area for customers to enjoy their meal. We provide 9 tables on each section which can take up

to around 36 people. Provide an air-conditioning system.


Counter

16

Located at the centre of the restaurant so that customers could easily order.

Once the order had been taken, customers could take their seat and food will be delivered to them.

We provide 3 different kinds of food, Malay, Chinese and Indian food.


Lounge

17

Provides a place for students to just relax with their friends as it is air-conditioned.

Students are able to access free wifi in other way to attract more customers.

A place where customers could sit while waiting for the queue to order.


Restroom

18

Easy access for customers who wants to use the restrooms because there are two of them.

Much more convenient for students who wants to use the restroom after long hours of driving.


Cooking and Dishwashing area

19

Provides a cool room to store foods so that it last longer. Located at the centre back of the restaurant to give easy

access for waitress to deliver foods to the customer. Located at the back of the restaurant near the drain to

provide a better drainage system. Easy access to the waste management area.


Green area

20

Provides Shades throughout the day. Provide a natural cooling system. Enhance the aesthetic look of the building. Provides greener look towards our restaurant.


Perspective view

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Materials of the Construction Project

Benches:

In front of the shops so that after students finish their meal or went to the washroom, they can check on their items or just work as a

small rest area.

Plants:

Decorating purposes, and also to capture attention so that people would visit the areas. There can be little shrubs or flowering plants. These plants help to create a peaceful and greener area.

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Benefits and needs of the construction project to the client and community

1. This project plans the usage of space efficiently that benefits bonding of people.

2. Would look nice with the shops to bring that place to life.

3. Much more convenient for student to use the restroom after long hours of travelling.

4. Much more convenient for the students to have their meal nearby their parking area than to the commercial blocks if students are too hungry.

5. Enhance scenery of the place because it looks empty if there is no shops.

6. Creating more business in the campus and improve social issues.

7. Provide jobs and bring money into the community

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CONCLUSION

In a nutshell, the food and beverage line is a booming sector filled with endless possibilities and a broad future, just waiting to be discovered and ventured. As a large campus, serving many different schools and courses, the increasing student population in turn, increases the demand for food source. And there is no better option than to promote sustainable design, organic foodstuff and nature all at the same time for the goodness and benefit of all.

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Ici final project report

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