This is my ici final project in fnbe.

1. Introduction to Construction Industry: Final Project
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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 24

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INTRODUCTION
The 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
40m
Small abandoned
construction
38m
Shrubs
Drain
Grass
Rocks and
Stones
Cement

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Site Analysis- View Around Site
Taylors University Lakeside
Campus and Trees
Trees, River and Residential
Car parksCar parks
Residential
Buildings and Road Residential and
Road

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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
25m
33m

14. Introduction to Construction Industry: Final Project
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Zoning of the Construction Project
Waste management area
 For workers working at the cooking area to dump all their rubbish
there.

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Dining area
 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.

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Counter
 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.

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Lounge
 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.

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Restroom
 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.

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Cooking and Dishwashing area
 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.

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

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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.