000			02566nam a22002297a 4500
003			UPMIN
005			20240503104016.0
008			240404b |||||||| |||| 00| 0 eng d
040			_cUPMin
090			_aLG993.5 2018 A7 _bC33
100			_aCabajes, Jayvie C. _eauthor _925498
245			_aPromoting halal meat culture production of halal meat and the Muslim consumer's meat preference on the integration of food hub system in Davao City _c/ Jayvie C. Cabajes; Myrafe S. Ylagan, adviser
260			_c2018
300			_a143 leaves
502			_aThesis _b(BS Architecture) _cUniversity of the Philippines Mindanao, _d2018
520	3		_aThe study was conducted to promote halal meat culture in Davao City. The study aimed to capture the meat preference of Muslim consumers, mapping of the location of supply and the halal meat production. Data collected can show the backlog between the supply production and demand of the Muslim consumers. Accessing the only supplier of Halal meat in the region can give an in depth analysis on how does Halal production system works in lieu with the International standards of producing Halal meat. All these components are prerequisite in developing a Halal Food Hub in Davao City. Photo documentation on the process of butchering meat and other process are also needed in the study to capture the space requirements in doing such activity that will narrate the story of Halal food from start to finish. Upon collecting such data, the study concluded design guidelines that can give an efficient and systematic planning and layout of spaces and considerations. These guidelines create a competitive production system that can compete in the local and global scale. The health implications that the Halal meat provides can assure a safe and healthy food supply. Upon planning the production system, other establishments are also design correlated to the overall design that is suitable to the community. The community design is based from the central and highlighted establishments which is the production houses. Furthermore, the design of the production houses and the remaining establishments will also consider the social spaces needed to create a holistic food hub. Overall, the study will design a halal meat sustainable community that forwards the Halal industry.
658			_aArchitectural Design IX: Research Project in Architecture _cARCH191
658			_aArchitectural Design X: Architectural Design Project _cARCH192
700			_aYlagan, Myrafe S. _eadviser _925472
905			_aFi _aUP
942			_2lcc _cTHESIS _n0
999			_c20632 _d20632