Chapter 4

Design Inputs

1.1 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 (Seatbelts 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.
 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:

[Link] 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 grooved 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 restaurants, 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.
[Link] 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.
[Link] 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.

[Link] 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;
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.

[Link] 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 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).

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

[Link] 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

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 Water Closet Urinal Wash-hand Basin

Accommodation 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 1 1 1 1 1
additional 60
persons
One water closet 1 1
for disabled
person

Food Establishment Personnel

Number of Water Closet Urinal Wash-hand Basin
Personnel 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 2 2 2 3 3
additional 60
persons
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 for toilet
-Individual sewage disposal system, sub-surface absorption system or other treatment device.
ii. Minimum space requirement

Unit Sq.m./unit [Link]./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.

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.

5. Refuse Collection, Separation, Storage and Disposal

5.1 Collection
i. Refuse cans may be used in food preparation areas for immediate use only. All garbage and
rubbish containing food waste shall be kept in containers, constructed of impervious materials
which are leakproof and do not absorb liquids.
ii. All containers shall be provided with tight-fitting lids or covers, so constructed and maintained as
to be vermin-proofed and easily cleansed. The containers or cans shall be lined with plastic trash
bags to prevent food from sticking directly into the containers and to facilitate easy disposal,
tightly always covered, except during actual use in food preparation areas.
iii. After being emptied, each container shall be thoroughly cleaned inside and outside with soap and
brush. Washing shall be done in a place and manner so as not to contaminate food, equipment,
utensils, or food preparation areas. Brushes for washing garbage containers shall be used for no
other purposes.
iv. There shall be enough containers to hold all the garbage and rubbish that are accumulated
between periods of removal from the premises

5.2 Segregation/Separation
Refuse shall be separated as follows:
i. Recyclables - these include dry papers/cardboard, plastics/ rubbers, glasses, broken bottles,
metals, and minerals.
ii. Trashes- are ashes, rice hulls, chaffs, husks, shells, cobs, papers, and cardboard.
iii. Food Materials - food leftovers, kitchen/cooking wastes, food washings, vegetable trimmings, fruit
peelings, egg shells, bones, entrails, and gills.

5.3 Storage

i. Refuse receptacles containing food waste shall be stored to be inaccessible to vermin. If this is not
possible, containers or cans shall be stored in a manner so as not to create a potential insect and
rodent attractant, harborage, and nuisance.
ii. A refuse storage room or enclosure may be constructed and it shall be of easily cleanable, washable
materials and vermin proof. The floors and the walls shall be of relatively non-absorbent materials.
Refuse containers or cans outside the food establishment shall be stored either on a concrete slab or
at a sufficient distance above the ground to facilitate cleaning of the storage area.
iii. Holding bins may likewise be used, provided they are constructed of impervious, readily-cleaned
materials and fitted with tight-fitting covers.
 iv. Storage refuse cans, filled and empty, shall be in a designated space separate from food handling
operations.
v. Where refuse cans are used, a space separate from the food preparation space and adjacent to the
refuse-can storage space shall be provided for cleaning. This space shall be equipped with a scrubbing
brush, cleansing agents, steam or hot water under pressure, and a hose fitted with an adjustable
nozzle.
vi. Storage areas shall be always maintained clean.

5.4 Disposal

i. All garbage, rubbish, and other refuse shall be disposed of at least once a day, or at such
frequencies through a municipal city or private collection system or by any approved method, and
in such a manner as to prevent nuisance.
ii. Open burning of refuse shall be discouraged, however, where rubbish or other combustible part
of refuse is burned on the premises, an incinerator shall be provided and operated in a sanitary
manner so as not to create potential air pollution or nuisance problems. Areas around such
incinerators shall be kept clean and in orderly condition.

4.2. Building 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.

4.3.1 Waste Management and Recycling System

Waste management is an integral part of the sustainability and responsible tourism efforts in the project. Here's how
the waste management system, which includes analyzing, collection, transporting, recovery, and recycling/disposal,
of the project:

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

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 Rainwater Harvesting System

Implementation:
The project should include the installation of rainwater harvesting systems to capture and store rainwater efficiently.
These systems typically comprise gutters and downspouts to collect rainwater from rooftops, which is then channeled
to storage tanks. The stored rainwater can be utilized for non-potable purposes within the project, such as landscape
irrigation and toilet flushing. Proper filtration and treatment methods should be employed to ensure the harvested
rainwater meets quality standards for its intended uses.

Federal Energy Management Program Water-Efficient Technology Opportunity: Rainwater Harvesting Systems

4.3.3 Solar Panels

Integration of Solar Panels:

The project is considering installing solar panels on its rooftops and suitable open areas. Solar panels harness
energy from the sun through photovoltaic cells, converting sunlight into electricity. This clean, renewable energy
source can power various aspects of the project, including lighting, kitchen equipment, and climate control systems.

4.4. Structural Systems

4.4.1 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.

Cast-in-situ Pile Foundations

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.

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 conditions, a 15 cm thick layer of lime
concrete ([Link]) 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
[Link] 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 tamped 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.

4.4.2 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.

Suspended Ceiling Detail

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.

Buried water pipe to island fixtures detail.

This project also considers the following plumbing details:

 Potable Water Supply

 Sanitary Drainage
 Sink Fixtures
 Dishwashers and Garbage Disposals
 Grease Interceptors
 Backflow Prevention
 Water Heating
 Maintenance and Inspection
 Compliance with Regulations
 Cross-Connection Control

4.5.1 Electrical
4.6. Other Technical Issues
4.7. Specialized Allied Services