MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02620nam a22002297a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
UPMIN |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20240712161421.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
240712b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
UPMin |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
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| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
LG993.5 2019 A7 |
| Local cutter number (OCLC) ; Book number/undivided call number, CALL (RLIN) |
G37 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Galaura, Kristianne Kariz A. |
| 9 (RLIN) |
26151 |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Asian cuisine architecture: |
| Remainder of title |
a study investigating culinary micro space configuration and perceptional functional efficiency / |
| Statement of responsibility, etc. |
Kristianne Kariz A. Galaura; Myrafe S. Ylagan, adviser |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Date of publication, distribution, etc. |
2019 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
130 leaves |
| 502 ## - DISSERTATION NOTE |
|---|
| Dissertation note |
Thesis |
| Degree type |
(BS Architecture) |
| Name of granting institution |
University of the Philippines Mindanao, |
| Year degree granted |
2019 |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Each society is identified through various characteristics: their <br/>culture, their architecture, their food, or the combination of all three. These <br/>interconnecting elements have a certain effect on other significant cultural <br/>minorities existing within the same society, with their own respective <br/>characteristics. By identifying these effects, a cultural minority is able to fully <br/>take advantage of its consumer, develop a style that attracts its target market <br/>yet not stray from its cultural origins, and architecturally speaking, develop a <br/>set of design guidelines unique to the needs, preferences, and functionality of <br/>its spaces and end users. <br/>The study aimed to determine how one dominating culture, the Modern <br/>Filipino culture and cuisine, affect other cultural minorities existing within in – <br/>namely, Japanese, Halal, Indian, and Healthy/Vegan cuisine. Three restaurants <br/>of each cuisine were studied through ocular observation and key informant <br/>interviews. All the data gathered underwent statistical treatments and analysis <br/>via the space syntax method, and the fuzzy logic analysis to determine the ideal <br/>space configuration for each cuisine that maximizes functional efficiency, taking <br/>into account the significant differences each cuisine carried under the dominant <br/>modern Filipino culture. <br/>Design guidelines of culinary spaces for each cuisine then developed <br/>from the analysis and integrated into a possible project which is a Cultural food <br/>park. The Cultural food park showcases cultural and cuisine diversity, with a <br/>space design that took great consideration of the internal variety of cultures, <br/>cuisine, and architecture, and the external dominating modern Filipino culture. |
| 658 ## - INDEX TERM--CURRICULUM OBJECTIVE |
|---|
| Main curriculum objective |
Architectural Design IX: Research Project in Architecture |
| Curriculum code |
ARCH191 |
| 658 ## - INDEX TERM--CURRICULUM OBJECTIVE |
|---|
| Main curriculum objective |
Architectural design X: Architectural Design Project |
| Curriculum code |
ARCH192 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Ylagan, Myrafe S. |
| Relator term |
adviser |
| 9 (RLIN) |
25472 |
| 905 ## - LOCAL DATA ELEMENT E, LDE (RLIN) |
|---|
| a |
Fi |
| -- |
UP |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Thesis |
| Suppress in OPAC |
No |
