FACULTY OF ENGINEERING TECHNOLOGY

DEPARTMENT OF CIVIL ENGINEERING TECHNOLOGY

BNB31103 BUILDING SERVICES TECHNOLOGY DESIGN

GROUP PROJECT: CAFETERIA UPGRADE

GROUP MEMBERS:

1. MOHAMMAD AMAR BIN JAAPAR CN230104

2. MUHAMMAD FAIZ BIN AHMAD ZULKIFLI CN230119

3. MUHAMMAD FIKRIE AIMAN BIN ROSLI CN230105

4. AFIF BIN SHAMSUL ISRO CN230015

5. AHMAD AIMAN HAKIMI BIN AMINUDDIN CN230365

SECTION :1

GROUP :3

SEMESTER/SESSION : 1 / 2024-2025

LECTURE NAME : TS. DR. MARIAH BINTI AWANG

SUBMISSION DATE : 27 JANUARY 2025

 TABLE OF CONTENTS

Contents Page

1.0 INTRODUCTION 3
2.0 OBJECTIVES 4
3.0 LITERATURE REVIEW 5
4.0 SITE ANALYSIS AND NEEDS ASSESSMENT
4.1 Site Analysis 7
4.2 Survey or Interview 8
4.3 Findings in Site Analysis 19
5.0 CONCEPTUAL DESIGN AND FUNCTIONAL LAYOUT
5.1 New Layout 21
5.2 Spatial Arrangements 25
5.3 Initial Concept Drawings 32
5.4 Energy Efficient Lighting & HVAC Systems 36
6.0 BUILDING SERVICES INTEGRATION AND SIMULATION
6.1 HVAC Systems 39
6.2 Plumbing Systems 44
6.3 Lighting Systems 53
6.4 Waste Management 61

6.5 Energy Efficiency Simulation 67

7.0 TECHNICAL SPECIFICATIONS AND COMPLIANCE

7.1 Technical Specifications 73
7.2 Mechanical, Electrical, and Plumbing 80
7.3 Document of Sustainable Materials 87
8.0 DISCUSSION AND CONCLUSION 90
9.0 REFERENCES 92
10.0 APPENDIX 94

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1.0 INTRODUCTION

The design and sustainability of academic cafeterias are the main topics of this project,
which aims to investigate how contemporary construction techniques might be incorporated to
produce places that are user-centric, energy-efficient, and ecologically friendly. As vital venues
for campus life, academic cafeterias must serve a range of purposes, from practical foodservice
areas to areas that support a variety of activities like socialising, studying, and relaxing. As a
result, these areas' design offers a special chance to integrate eco-friendly techniques that
improve user experience and lessen their negative effects on the environment.

This primary goal of this project is to assess how sustainable construction practices
might be included into cafeteria redesigns, with a focus on material selection, energy efficiency,
and spatial design. This research seeks to explore ways that reduce energy consumption and
carbon footprints by investigating the usage of cutting-edge technology including LED
lighting, energy-efficient HVAC systems, and locally sourced or recycled materials.
Additionally, the study explores the ways in which adaptive and flexible spatial layouts can
enhance overall user happiness, accessibility, and functionality.

Along with addressing the increased need for rooms devoted to a variety of activities
like prayer, printing, and relaxation, this study looks at the expanding demand for multipurpose
spaces in university cafeterias. To maximise flow and reduce congestion, effective spatial
zoning which divides dining areas from service and leisure zones will be examined. The project
will also consider the significance of following building rules and standards, such as those
pertaining to accessibility and fire safety, to guarantee that the cafeteria design not only satisfies
sustainability objectives but also offers a secure and welcoming space for all patrons.

This project investigates how academic cafeterias might be converted into areas that
improve the environment and the community they serve by fusing sustainability with careful
design. This project intends to establish a standard for future cafeteria designs in academic
contexts by thoroughly examining energy-efficient technologies, sustainable materials, and
user-centred design, encouraging both environmental responsibility and improved campus life.

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2.0 OBJECTIVES

The survey aims to gather detailed insights into the needs, preferences, and expectations of the
users of the cafeteria at Tun Hussein Onn University. It focuses on understanding the current
challenges and identifying improvements that align with sustainable and functional building
service design principles. The specific objectives include:

i. To enhance Functionality and Comfort:

Redesign the cafeteria to provide a functional and comfortable environment that
supports diverse student activities such as dining, resting, studying, and prayer.
ii. To promote sustainability:
Integrate energy-efficient solutions and sustainable materials to create an
environmentally responsible design that minimizes energy consumption and waste.
iii. To ensure compliance and innovation:
Develop a design that adheres to regulatory standards while incorporating innovative
building services technology for improved efficiency and user experience.

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3.0 LITERATURE REVIEW

Sustainability has become a significant aspect of real estate and has been integrated into
the design, construction and operation of buildings. Now, emerging from the various initiatives
around the world, the building information modelling (BIM) approach has been seen as a
method that might deliver substantial gains in terms of designing and assessing the
environmental cost of buildings. Various research methodologies have been adopted, including
a literature review exploring the benefits and challenges of BIM and of using a building
performance modelling software (BPM) called Ecotect for sustainable building design. Finally,
it introduces a design tool analysis of a case study using Ecotect to evaluate various what if
scenarios on a proposed multi-use building. The output revealed that BPM delivers information
needed for enhanced design and building performance. Recommendations such as the
establishment of proper mechanisms to monitor the performance of BPM related construction
are suggested to allow for its continuous implementation. This research consolidates collective
movements towards wider implementation of BPM and forms a base for developing a sound
BIM strategy and guidance.

Hence, the need for sustainable buildings as it is believed that buildings account for
more than half of energy consumption and emissions (Berardi, 2013). Luckily, recent research
has also supported the existence of a robust business case for sustainable buildings (Walker,
2015, Davies, 2005). Existing methods such as the life cycle assessment (LCA) and life cycle
costing (LCC) have been used to determine the environmental and economic costs of these
buildings throughout its entire service life including the disposal cost (Dhillon, 2013, El-Haram
et al., 2002). However, where LCA and LCC are performed and used together, by the same
persons, using the same software, with the same databases, and in an integrated way,
inconsistencies between the two underlying tools will provide a barrier in terms of efficiency,
reproducibility and transparency.

For sustainable design, often called green building design, one must provide a holistic
model because of the relevant criteria crossing disciplinary borders. Criteria catalogues that
provide references for assessing building design sustainability, including the LEED Standard
issued by the U.S. Green Building Council (A. Karola, 2022) or the handbook for office and
administration building design issued by the German Sustainable Building Council (DGNB)
exemplify this multidisciplinary character. The main categories in the DGNB handbook, which
serves as a reference in this paper, are ecological quality, economic quality, sociocultural and

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functional quality, technical quality, process quality, and site quality. The categories show the
wide range of criteria and their disciplinary distributions. The interdependence of these criteria
in the design object should be considered in designing a sustainable building and assessing its
performance.

Modern building services and sustainable practices must be incorporated into academic
cafeteria redesigns to meet the needs of a wide range of users. The goal is to design areas that
are environmentally friendly, energy-efficient, and practical. The evidence for energy-efficient
systems, sustainable material use, and useful layout designs suited for educational
environments is examined in this review. Modern construction must incorporate sustainable
building techniques, such as the use of energy-efficient HVAC and lighting systems. According
to research by ASHRAE (2020), using variable refrigerant flow (VRF) systems into HVAC
design considerably lowers energy usage without sacrificing thermal comfort. According to
DOE (2019), LED lighting systems that use smart sensors can save up to 70% on energy costs
when compared to traditional lighting. It has been demonstrated that using locally sourced and
repurposed materials lowers carbon footprints and building costs. According to research from
the Green Building Council, materials like bamboo and recycled steel reduce reliance on non-
renewable resources, which benefits the environment in the future.

The provision of multipurpose spaces in academic cafeterias, such as spaces for

printing, prayer, and relaxation, is in line with the increasing demand for flexibility and
diversity in campus facilities. Effective spatial design also improves operational efficiency and
user experience. According to Ching (2014), the principles of spatial zoning suggest dividing
dining areas from service and recreation zones to maximize flow and lessen congestion. It is
essential to follow construction codes, such as Malaysian Standards (MS 1184) for fire safety
and accessibility. Adherence to these requirements is emphasized in the project brief, which is
consistent with research showing that accessible design enhances safety and inclusion in public
areas (Sulaiman et al., 2018).

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4.0 SITE ANALYSIS & ASSESSMENT
4.1 Site Analysis
4.1.1 Existing Facilities

The different capabilities that are offered to promote user comfort and functionality are
highlighted in the site analysis. Enough space is available for gatherings, dinners, and social
interactions thanks to the seating area's capacity of 150–200 people at any given time. The
well-kept canteens in the food service area provide a variety of meals and drinks to suit patrons'
dietary requirements and varying tastes. This guarantees a fulfilling dining experience on the
property.

There are two restrooms on the property, one for each gender, providing users with
plenty of alternatives for comfort and cleanliness. The website is also well-designed with
accessible features, such as a parking space reserved for those with disabilities. This promotes
inclusivity by guaranteeing that those with mobility problems can easily and conveniently
utilise the facilities.

The website gives consumers versatility in terms of payment alternatives by accepting

both conventional cash transactions and cutting-edge digital payment methods like QR pay.
This dual method enables smooth and hassle-free transactions while accommodating the
preferences of a wide range of users. All things considered, the combination of these amenities
guarantees that the website is not only operational but also easy to use and available to a variety
of people.

4.1.2 Layout
i. Cafeteria area: 45.6 m x 42.3 m = 1928.88 m2
ii. Available Space: Stall, restroom, dining area, and so on.

4.1.3 Usage Patterns

i. Customer Demographics: Most of them are students and lecturers, while outside
visitors are rarely found.
ii. Peak Times: Lots of customers at lunchtime. The cafe operates from 7 am to 2 pm.
iii. Focused Food: Often the hot food is what attracts buyers

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4.1.4 Recommendations
i. Enhancing Customer Experience: Improve atmosphere such as lighting,
decorations, or music during mealtimes to enhance the dining experience.
ii. Increasing Efficiency: Optimizing staff training for peak service times to ensure
quick and effective customer service.
iii. Expanding Seating: Add communal tables or adaptable seating that can be
rearranged easily for large groups. Outdoor seating could also be an option if
suitable and weather permits.
iv. Consider Outdoor Areas: Enhance outdoor seating or patio areas for students who
prefer outdoor dining. This can relieve some congestion indoors.

4.2 Survey or Interview

4.2.1 Method of Survey

To ensure comprehensive and accurate data collection, the following methods will be used:

i. Questionnaire Distribution.
The questionnaire is a key tool for collecting structured and meaningful data from various
cafeteria users. It ensures that their preferences, challenges, and needs are accurately
captured to guide the redesign process. There are the key steps to develop and distribute
the questionnaire:
▪ Structure. The questionnaire will be divided into sections to ensure clarity and focus.
▪ Demographics. Basic information about respondents (e.g., age, role on campus).
▪ Usage Patterns. Details about how frequently and for what purposes they visit the
cafeteria.
▪ Current Experience. Questions about satisfaction with the existing facilities.

ii. Methods of Distribution

▪ Online Platforms. Use Google Forms to distribute the questionnaire. Share the link
via email, university platforms, and social media.

iii. Sample Size

▪ Target a diverse group of respondents, aiming for at least 200 responses to ensure
data reliability.

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 ▪ Ensure proportional representation from different user categories (e.g., students,
faculty, visitors).
iv. Analysis of Responses
▪ Use software tools like Microsoft Excel or SPSS for analysing quantitative data.

4.2.2 Respondents
i. Target respondents: More than 100 respondents consisting of students, staff, etc. The
number of respondents can influence the findings of the questionnaire test, thus the
questionnaire results are more accurate if the number of respondents is huge.
ii. Total actual respondents: 30 respondents

4.2.3 Questions of Survey

This study employed a questionnaire approach to get early feedback on problems

concerning the UTHM cafeteria. To gather feedback from cafeteria patrons, a virtual survey
was administered via the 'Google Form' platform. The cafeteria is typically used by students,
staff, and members of the public. The questionnaire consists of two parts that must be
completed which is part A and part B. Part A is about user demographics, while Part B is about
general questions related to the cafeteria. Part A includes questions about user status, cafeteria
usage rate, user satisfaction rate, and ideas for improving food variety. In contrast, some of the
concerns asked in part B include the necessity of a study area, the space's comfort, cleanliness,
and basic cafeteria facilities. Figure below shows the following evidence of the questionnaire.

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4.2.4 Survey Findings
4.2.4.1 Questionnaire Section A

Figure 4.2.4.1 Respondent by role on campus

Most respondents (88.5%) identify as students, while staff and others represent a very
small percentage. This indicates that most responses reflect the perspective of students.
Decision-making or planning based on this data should prioritize student needs, as they form
the dominant group. However, it’s essential to consider input from staff and others as their
needs might differ significantly.

Figure 4.2.4.2 Respondent by frequency of using campus facilities

While most respondents (68.2%) utilize campus facilities on a daily basis for dining,
studying, and praying, just 11.6% use them rarely, and a small group (11.5%) uses them
regularly. A lack of understanding of what the campus has to offer, the sufficiency of the
amenities, or the availability of off-campus options might all be reasons for the rare usage of
the facilities. Enhancing the facilities or better marketing them might boost participation.

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 Figure 4.2.4.3 Respondent by sanctification of current facilities

The responses show mixed satisfaction levels. Most respondents (34.6%) rate their
satisfaction as neutral (3 on the scale). Around 23.1% lean toward slight dissatisfaction (4),
while 15.4% are highly dissatisfied (5). Some satisfaction is indicated with ratings of 1 (3.8%)
and 2 (19.2%). The neutral to positive skew suggests the dining options are adequate but leave
room for improvement. Addressing specific concerns about food quality, variety, pricing, or
convenience could move more ratings toward the “satisfied” end of the spectrum.

Figure 4.2.4.4 Respondent by accommodating during peak hours

The majority (57.7%) believe there are not enough dining spaces during peak hours,
while only 42.3% feel there are sufficient spaces. This suggests a significant issue with
overcrowding or insufficient seating during busy periods. Improving dining capacity by adding
more seating, redesigning layouts, or extending dining hours could address this concern.
Ensuring better space management during peak hours is crucial.

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 Figure 4.2.4.5 Respondent by cleanliness and hygiene

A vast majority (84%) feel that cleanliness and hygiene in dining areas are inadequate,
while only 16% consider the standards sufficient. Hygiene is a critical factor in dining
experiences. The overwhelmingly negative feedback indicates an urgent need for action, such
as regular cleaning schedules, staff training on hygiene practices, and periodic inspections. This
should be a priority to ensure user satisfaction and safety.

Figure 4.2.4.6 Respondent by additional food or beverage options

The responses are varied, with different suggestions for additional food and beverage
options. Popular mentions include Japanese stalls and Thai food stalls, both receiving the
highest mentions (2 responses each), while other options like healthy food, pasta, and fruit also
received individual mentions. The diversity in preferences highlights the need to expand the
variety of dining options to cater to different tastes and dietary needs. Introducing stalls with
multicultural cuisines and healthier choices could enhance satisfaction. However, the demand
for specific items should be further investigated to determine feasibility.

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 Figure 4.2.4.7 Respondent by individual study spaces

The responses are distributed across the spectrum. While 8% strongly agree (1) and
another 20% agree (2) that the spaces meet their needs, 16% moderately agree (3). However,
28% disagree (4) and 28% strongly disagree (5). There mix of satisfaction and dissatisfaction.
This indicates that while some students find the spaces suitable for quiet study, others
experience challenges such as noise or inadequate facilities. Improvements could include better
soundproofing, designate silent zones, or increasing the availability of these spaces.

Figure 4.2.4.8 Respondent by group study spaces

Most respondents feel moderately to highly satisfied. A total of 48% disagree and
strongly disagree (4 or 5) that the spaces meet their needs for group study, while 32% are neutral
(3). However, 20% are agree and strongly agree (1 or 2). While group study spaces are
generally meeting needs, there’s room for improvement. Dissatisfaction may stem from
insufficient collaborative areas, lack of tools like whiteboards, or limited availability during
peak times. Expanding and optimizing spaces for group work would be beneficial.

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 Figure 4.2.4.9 Respondent by availability of power outlet

Most respondents are strongly disagreed, with 40% (5) and 24% disagree (4). However,
16% are neutral (3), and 20% express satisfaction (1 or 2). While the availability of power
outlets is sufficient for many, the dissatisfaction suggests areas where outlets may be sparse or
inconveniently located. Addressing this by increasing outlet coverage, especially in study areas,
could enhance user experience.

Figure 4.2.4.10 Respondent by availability of comfort seating

Most respondents rated the availability of comfortable seating negatively, with 13

(52%) selecting (4) and 3 (12%) selecting (5). However, 5 (20%) were neutral (3), and 4
respondents rated it positively, with 2 (8%) each selecting (1) and (2). While the majority seem
satisfied with the seating, a smaller segment is dissatisfied. This could indicate that while
seating is generally available, there might be issues with comfort, ergonomics, or the number
of seats in high-demand areas. Improving seating quality or increasing capacity in popular
study zones could help address these concerns.

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 Figure 4.2.4.11 Respondent by availability of strong Wi-Fi

For Wi-Fi unavailability, most respondents selected options four (48%) and five (20%).
Four (16%) gave it positive ratings of (1) and (2), while one small group (16%) gave it a
medium grade of (3). Although most respondents are satisfied, a small number express
dissatisfaction, which might be a sign of intermittent dead zones or connectivity issues. Modern
study environments demand excellent Wi-Fi access. Potential enhancements include increasing
the number of access points, increasing bandwidth, and ensuring consistent signal quality
throughout the research areas.

Figure 4.2.4.12 Respondent by cleanliness and privacy of prayer spaces

Responses are divided, with 8 (32%) selecting (4) and 8 (32%) selecting (3) showing a
mix of satisfaction and neutrality. Negative responses (5) were given by 2 respondents (8%),
while agree and strongly agree was evident among 7 respondents, with 6 (24%) selecting (2)
and 1 (4%) selecting (1). The mixed responses suggest room for improvement in prayer space
cleanliness and privacy. While some respondents are satisfied, the notable proportion of
dissatisfaction points to concerns such as cleanliness, inadequate maintenance, or insufficient
privacy. Efforts could include regular cleaning schedules, enhanced partitions for privacy, and
ensuring quietness in these areas to make them more suitable.
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 Figure 4.2.4.13 Respondent by overall accessibility of campus facilities

Most respondents rated accessibility positively, with 10 (40%) selecting (3) (moderate)
and 9 (36%) selecting (4) (disagree). A smaller number (5 or 20%) rated accessibility as (2)
(agree). Only 1 respondent (4%) expressed dissatisfaction by selecting (5).Campus facilities
appear accessible to the majority, but with mixed levels of enthusiasm. The high number of
“moderate” ratings suggests there might be areas where accessibility could be improved, such
as navigation for people with disabilities, signage, or transport options within campus grounds.
Additional efforts to identify and address specific accessibility issues could further enhance
satisfaction.

Figure 4.2.4.14 Respondent by availability of prayer or meditation spaces in campus

96% respondents confirmed the availability of dedicated spaces for prayer or

meditation, while only 4% stated there were none. Majority satisfaction indicates that prayer
or meditation spaces are widely available. However, the small percentage of dissatisfaction
suggests that in certain areas of campus, such facilities might not be easily accessible. Efforts
to expand prayer/meditation spaces to underserved locations could help ensure inclusivity.

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 Figure 4.2.4.15 Respondent by sufficient facilities for washing / ablution

Responses are mixed: 36% confirmed the sufficiency of washing/ablution facilities,

40% disagreed, and 24% chose “Not Applicable”. With 40% finding the facilities insufficient,
this is an area that needs significant improvement. Cleanliness, availability, and proximity of
washing/ablution facilities might be contributing factors to dissatisfaction. Adding more
washing stations and ensuring regular maintenance would likely address these concerns.

Figure 4.2.4.16 Respondent by restroom facilities location and maintenance

48% agreed that restroom facilities are conveniently located and well-maintained, while
28% partially agreed, and 24% disagreed. While nearly half the respondents are satisfied, the
remaining half either partially agree or disagree. This suggests inconsistencies in restroom
availability or quality across campus. Recommendations include increasing the number of
restrooms, improving their cleanliness, and ensuring they are evenly distributed in all campus
areas.

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 Figure 4.2.4.17 Respondent by facilities accessibility

The overwhelming majority (88%) indicates a strong level of satisfaction with the
accessibility and inclusivity of campus facilities. This suggests that most respondents perceive
the campus as adequately accommodating diverse needs. The 12% who responded negatively
highlight areas for potential improvement. While this is a minority, their feedback is crucial as
it may indicate specific gaps in inclusivity or accessibility that could disproportionately affect
individuals with unique needs. Continuous engagement with students, staff, and visitors to
gather diverse perspectives can help maintain inclusivity. Periodic re-assessment of facilities
and policies is vital to align with evolving accessibility standards and needs.

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4.3 Findings in Site Analysis
4.3.1 Key Observations of Foot Traffic

Early observations of foot traffic in the cafeteria area showed that available space often
became cramped and less efficient especially during peak hours such as midday. The narrow
main route also causes the movement of users to slow down especially when there is a
pedestrian flow in the opposite direction. This is due to the non-strategic arrangement of tables,
chairs, and furniture, often hindering free movement. Furthermore, there are no specific
directional signs or route management to isolate incoming and outgoing flows, leading to
confusion and disruption of pedestrian flow. This situation not only reduces the comfort of
users but also affects the overall productivity in the use of cafeteria space.

4.3.2 Key Observations of Congestion Points

Congestion points are often reported to occur in critical locations such as order counter
areas, entrances and exits, as well as food pick-up stations. This situation is due to the lack of
a clear flow management system and the inappropriate design of the space to accommodate a
high number of users at a time. For example, at the order counter, the lack of technology such
as digital pre-order systems or self-service order stations causes queues to become long,
hindering the free movement of other users. This bottleneck point not only wastes users ' time
but also increases stress, reduces their satisfaction, and reflects the need for a more responsive
design approach to user needs.

4.3.3 Key Observations of Usage Patterns

Usage patterns in the cafeteria reveal great potential for improving sustainability
through waste reduction and more efficient use of resources. The opening hours for this
cafeteria are from 7am to 3pm. The peak time is at lunchtime. This cafeteria usage pattern is
often used by students, lecturers, and university staff. The cafeteria area is used as a dining
area, resting place and study area as well. This is because the cafeteria area is open to all and
the area is filled with tables and chairs as a place to eat, a place to rest and as a place to study
as well. By raising awareness and providing appropriate facilities, cafeterias can create more
sustainable consumption patterns while ensuring smooth operation and reducing negative
environmental impacts.

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4.3.4 Floor Plan of Site Analysis

4.3.5 Layout Plan of Site Analysis

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5.0 CONCEPTUAL DESIGN AND FUNCTIONAL LAYOUT
5.1 New Layout

A student cafeteria's conceptual design and functional arrangement should put equal
emphasis on functionality and aesthetic appeal to create a warm space that encourages studying
and mingling. The cafeteria could have a lively, contemporary concept with vivid hues and
cozy furnishings that promote relaxation and teamwork. Zoning is crucial; the design should
have separate spaces for socializing, studying, and eating, as well as adaptable seating
arrangements that can suit both lone students and bigger gatherings.

The ordering procedure would be streamlined by a central service counter, and a

visually appealing display of food options would encourage healthier choices. Sufficient
walkways should allow for easy mobility around the area, and specific study areas with Wi-Fi
and power outlets serve students who want to work in between courses.

To enhance community engagement, consider incorporating artwork or exhibitions by

students. Additionally, incorporating outdoor seating would provide a refreshing alternative
during pleasant weather. The design should also focus on sustainability, using eco-friendly
materials and practices, such as recycling stations, to foster environmental awareness among
students. This comprehensive approach ensures that the cafeteria not only serves as a dining
area but also as a vibrant hub of student life.

5.1.1 Ground Floor Level

The ground floor layout of this cafe space is organized into several functional areas,
with cafes, dining spaces, and a technical room distributed throughout. There are 13 cafes
numbered and strategically placed around the perimeter of the layout, with each cafe labelled
with its respective square footage, mostly around 177-231 square feet. On the left side of the
layout, cafes 11 to 13 are positioned adjacent to the Technical Room, which spans 192 square
feet. Meanwhile, cafes 1 through 10 are located along the bottom section of the layout, serving
Dining Area 1. A clear distinction is maintained between the dining areas and walkway
pathways to allow for efficient flow and access.

The layout includes four main dining areas: Dining Area 1 (5,086sf), Dining Area 2
(1,950sf), Dining Area 3 (1,950sf), and Dining Area 4 (3,917sf), which are well-distributed
across the space to accommodate seating for customers. A central walkway (2,316sf) connects

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these dining areas and cafes, ensuring accessibility and smooth circulation throughout the floor.
The cafes are systematically positioned along the borders of the dining areas, likely serving as
individual food stalls or vendors for customers seated in the central dining zones. The layout is
organized to optimize space, provide clear movement pathways, and effectively distribute both
service areas and dining spaces. Figure 5.1.1 below show the ground floor layout.

Figure 5.1.1 Ground Floor Layout

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5.1.2 First Floor Level

Figure 5.1.2 First Floor Layout

Figure 5.1.2 above illustrates the newly redesigned first floor plan of a café that has
undergone significant renovations. This transformation has been specifically tailored to meet
the needs of students and lecturers, creating a space that is both more spacious and comfortable.
In this thoughtful redesign, several key facilities have been constructed to enhance the overall
experience for users. One of the prominent features includes two dedicated toilets, one for men
and one for women, ensuring that all users have convenient access to clean and private restroom
facilities. This attention to hygiene and comfort reflects a commitment to creating a welcoming
environment for everyone. Additionally, a surau has been established, providing a designated
prayer space for both male and female Muslim students. This thoughtful inclusion
acknowledges the diverse backgrounds of the student body and offers a respectful and quiet
environment for prayer, fostering a sense of community and inclusivity.

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 The first floor of the cafeteria provides a vibrant space for students, featuring a
dedicated lecturer meeting room that spans 93 square meters (998.9 square feet) and includes
a convenient pantry. This room serves as a hub for academic discussions, faculty meetings, and
collaborative planning, allowing lecturers to strategize and share ideas in a comfortable setting.
Additionally, there are six student meeting rooms, each measuring 33 square meters (354.1
square feet), designed to foster collaboration and engagement among peers. These rooms are
equipped with whiteboards and audio-visual equipment, making them ideal for group projects,
presentations, and brainstorming sessions.

A thoughtfully designed walkway offers study areas for students, promoting an

environment conducive to learning. These study nooks provide quiet spaces for individual
study or small group discussions, encouraging a culture of academic excellence. The expansive
living room, covering 476 square meters (5,128.5 square feet), is a focal point of relaxation,
complete with an aquarium, study tables, and comfortable resting areas. This multifunctional
space serves not only as a lounge for informal gatherings but also as a study area where students
can connect with peers or unwind between classes. The inclusion of photocopy machines adds
a layer of convenience, allowing students to easily access necessary materials without leaving
the space.

The study room, encompassing 145 square meters (1,559.5 square feet), provides
private study spaces and a collection of resource books. This room is designed for focused
study sessions, offering individual desks, access to computers, and a quiet atmosphere, making
it an ideal location for exam preparation and research. For spiritual needs, there are two prayer
rooms, one for men and one for women, each measuring 66 square meters (707.2 square feet).
These serene spaces are equipped with prayer mats and facilities for personal reflection,
ensuring that students and staff can observe their spiritual practices in a peaceful environment.

Complementing these facilities are two toilets, each occupying 36 square meters,
ensuring accessibility for all users. These restrooms are designed with modern amenities and
are strategically located to provide convenience for everyone using the second-floor facilities.
Overall, the second floor is thoughtfully designed to cater to the diverse needs of students,
promoting both academic success and personal well-being.

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5.2 Spatial Arrangements

The renovated cafeteria's layout was carefully planned to meet the various demands of
every employee, resulting in a peaceful and practical space. At the centre of the design are
several special meeting spaces that are arranged to encourage staff cooperation and
communication. These private spaces are furnished with all the tools needed for efficient
planning and communication. Prayer rooms, which are next to the meeting spaces, offer a calm
setting where employees can partake in spiritual activities while encouraging tolerance and
respect for people from all cultural backgrounds. The restrooms are ideally situated close by,
guaranteeing simple access and upholding the importance of comfort and hygiene.

The cafeteria is deliberately designed with rest spaces that provide cozy seats for
employees to take breaks, unwind, or have casual discussions. The purpose of these areas is to
promote wellbeing and a sense of community. The cafeteria also has a special dining area that
resembles a food mall where employees can eat a range of meals. In addition to improving the
dining experience, this design promotes social interaction among employees, fostering a warm
environment that facilitates both work and leisure. All things considered, the cafeteria's layout
is a thorough strategy for encouraging cooperation, coziness, and a sense of community among
all employees.

5.2.1 Ground Floor Level

Figure 5.2.1.1 Ground Floor Level (Dining Area 1)

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 The spatial arrangement depicted in the layout emphasizes user comfort and ease of
navigation through a thoughtful design that incorporates clear pathways and functional zones.
The distribution of long tables arranged in parallel allows for adequate spacing between them,
promoting effortless movement and reducing congestion. This layout fosters a communal
atmosphere while ensuring that users can easily access different areas without obstruction.
Strategic placement of seating creates opportunities for both collaboration and individual work,
allowing users to feel comfortable whether they are engaging in group discussions or focusing
on solitary tasks.

In addition to spatial distribution, attention to lighting, acoustics, and ventilation plays

a crucial role in enhancing the overall user experience. Ample natural light can be maximized
by positioning windows and openings along the perimeter, providing a bright and welcoming
environment. Acoustic treatments, such as sound-absorbing materials, can mitigate noise
levels, ensuring a peaceful setting conducive to both work and interaction. Furthermore,
incorporating effective ventilation systems contributes to a fresh and comfortable atmosphere,
promoting well-being and concentration. Together, these elements create a harmonious
environment that supports diverse activities while prioritizing user comfort.

Figure 5.2.1.2 Ground Floor Level (Dining Area 2 & 3)

The spatial arrangement of the dining area presents a well-structured environment that
promotes user comfort and ease of navigation. The layout features evenly spaced tables, which
ensures ample room for movement while allowing diners to engage with one another
comfortably. Each table is oriented to facilitate both group interactions and individual dining
experiences, creating a harmonious balance between socialization and personal space.
Pathways between the tables are clearly defined, minimizing the likelihood of congestion
during busy periods and allowing users to navigate the area effortlessly.
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 In terms of lighting, the design likely benefits from natural light streaming through the
fully curtain wall, enhancing the overall ambiance and contributing to user comfort. This
abundance of natural light can reduce eye strain and create a welcoming atmosphere.
Additionally, attention to acoustics is important; incorporating sound-absorbing materials can
help mitigate noise, ensuring a pleasant dining experience. Adequate ventilation is also crucial,
as it promotes air circulation and maintains a comfortable temperature. By integrating these
elements which is lighting, acoustics, and ventilation, the spatial arrangement not only supports
ease of movement but also enhances the overall dining experience, making it enjoyable and
inviting for all users.

Figure 5.2.1.3 Ground Floor Level (Dining Area 4)

A structured yet open space is created by the parallel rows of tables, which let diners
move freely between them without feeling crowded. Each table set is sufficiently apart to allow
visitors to move around and interact with one another without feeling crowded. In addition to
guaranteeing that patrons have access to the services they require, the strategic placement of
seats close to the café areas fosters a feeling of community and improves the entire experience.
Ventilation, lighting, and acoustics are important components that enhance this dining space's
comfort. The space is flooded with natural light from the large windows along the curtain wall,
which lessens the need for artificial lighting while also making the room feel airy and
welcoming. A more comfortable dining experience can also be created by including sound-
absorbing materials into the design to reduce noise levels. Maintaining proper ventilation is
also crucial; well-planned circulation systems and well-positioned air vents can control
temperature and air quality, improving user comfort even more. All these design elements work
together to make dining both pleasurable and practical, facilitating contact and movement.
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5.2.2 First Floor Level

Figure 5.2.2.1 First Floor Level (Payer Room)

The two prayer rooms at the cafe serve as serene sanctuaries for both students and staff,
providing a peaceful space for reflection and spiritual practice amidst the hustle and bustle of
campus life. Designed with comfort and tranquillity in mind, these rooms are equipped with
soft lighting, comfortable seating, and calming decor that promote a sense of calm. Each room
is thoughtfully separated to ensure privacy, allowing individuals to engage in their prayers or
meditative practices without distraction. Additionally, the café staff has made provisions for
cleanliness and accessibility, ensuring that the space remains welcoming for everyone,
regardless of their faith or background. This initiative not only fosters a sense of community
and inclusiveness on campus but also encourages individuals to take a moment for themselves,
enhancing their overall well-being and focus during their academic pursuits. At the same time
wo provide the highest comfort for everyone use that room.

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 Figure 5.2.2.2 First Floor Level (Study Room)

The layout of the study rooms, which are 145 square meters (1,559.5 square feet), is
carefully designed to enhance comfort and functionality for students. At one end, a private
study area is carefully allocated, allowing individuals to focus on their work without
interruption. These quiet zones are strategically placed away from the main collaboration
spaces, ensuring that students seeking solitude can engage in deep concentration. To the upper
right and lower left are a series of tables arranged for group study, promoting collaboration and
interactive learning. This layout encourages students to gather, share ideas and work together
effectively, fostering a sense of community and teamwork. The tables are spacious enough to
accommodate multiple students while providing ample space for materials and resources.

Alongside these study areas, dedicated bookshelves are placed within easy reach,
offering a curated selection of reference materials and textbooks. This makes it easy for
students to access the resources they need without disrupting their flow of study. The
combination of private study zones, collaboration tables and accessible book storage creates a
balanced environment that caters to a variety of learning styles and preferences. Overall, the
thoughtful layout of the study rooms encourages a harmonious blend of privacy and
collaboration, ensuring that every student can find their preferred study mode in a comfortable
and organized space.

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 Figure 5.2.2.3 First Floor Level (Student Meeting Room)

With a large layout, a whiteboard, and a center table with eight chairs, the student
meeting room is best intended to foster collaboration and production. Students may brainstorm
ideas, participate in discussions, and work on group projects in a comfortable environment
thanks to this setup, which promotes good communication and teamwork. The whiteboard is a
useful tool for illustrating ideas, making notes on crucial details, and creating a participatory
atmosphere. A more democratic approach to meetings is also promoted by the central table,
where everyone's opinions are valued, and contributions are welcome. Because everyone can
see and interact with one other with ease, the spatial design not only makes the most of the
available space but also promotes inclusivity.

Natural light can be used to create a warm and inviting environment that promotes
concentration and wellbeing. The space is also appropriate for hybrid meetings with remote
participants since it can be furnished with technology like projectors or video conferencing
equipment. This adaptability guarantees that the meeting space can change to accommodate
students' changing demands, whether they are taking part in workshops, organizing events, or
working on academic assignments. All things considered, this well-thought-out meeting area
not only accommodates students' practical needs but also fosters a collaborative spirit, enabling
them to share knowledge, innovate, and build critical interpersonal skills that will help them in
both their academic and professional endeavours. The school's dedication to creating a
welcoming and stimulating learning environment is demonstrated by the student meeting area.
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 Figure 5.2.2.4 First Floor Level (Lecturer Meeting Room)

The lecturer meeting room, spanning 93 square meters (998.3 square feet), is
meticulously crafted to enhance collaboration and communication among faculty members. Its
spacious oval table is not only designed for comfort, but it also encourages interaction and
inclusivity during discussions, allowing all participants to engage effectively. The adjacent
pantry is a valuable addition, thoughtfully equipped with essential amenities such as a
refrigerator, sink, and countertop space. This ensures that faculty members have easy access to
refreshments and snacks, enhancing the overall meeting experience. The presence of two doors
leading to the pantry not only provides convenience but also serves a crucial safety function.

Natural lighting plays a significant role in the room's design. The large windows are
strategically positioned to maximize sunlight, creating a warm and inviting atmosphere. This
connection to the outdoors not only improves mood but also boosts productivity and focus,
making it an ideal setting for brainstorming and decision-making. The influx of natural light
reduces reliance on artificial lighting, contributing to energy efficiency. Moreover, the room's
layout and decor are intentionally chosen to promote a professional yet comfortable
environment.

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5.3 Initial Concept Drawings

The early concept drawing phase is a crucial step in the design process, where ideas
begin to take shape through drawing. To investigate how the space will be utilized and
structured, designers in this step translate abstract concepts into more tangible physical
arrangements. The final drawings' layouts demonstrate a meticulous consideration of
accessibility and flow, making sure that every space is arranged to promote user movement and
engagement. Space is divided into several locations, including meeting rooms, areas for
collaboration, and private workspaces, all of which are intended to accommodate staff and
student demands.

5.3.1 Ground Floor Level

Figure 5.3.1.1 Ground Floor Level (Initial Concept)

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 The initial concept drawings illustrate a well-considered layout that focuses on seating
arrangements, pathways, and designated zones. Each of these elements is crucial for optimizing
both traffic flow and user experience within the space. The strategic placement of seating,
combined with clearly defined pathways, allows for an efficient and functional environment.

The seating arrangements in the drawing feature a mix of configurations aimed at

accommodating various group sizes and purposes. Long communal tables are positioned in
rows, promoting a social atmosphere during mealtimes or collaborative activities. In contrast,
smaller tables with chairs are distributed in corners and along the edges, offering more private
seating options for individuals or smaller groups. This dual approach not only facilitates group
interaction but also provides personal space for visitors who may prefer solitude or quiet
reflection.

Red arrows marking the flow paths throughout the area highlight the intentional design
of movement within the space. These pathways are designed for optimal accessibility and
efficiency, ensuring that individuals can navigate through the facility without congestion. Key
pathways lead directly to entrances and exits, facilitating smooth transitions in and out of the
area. Additionally, the flow routes around seating arrangements allow for easy access to tables
without interrupting seated guests, significantly enhancing the overall experience.

The drawing delineates specific zones for distinct activities, such as dining, work, and
relaxation. Each area is thoughtfully positioned to minimize disturbances between different
functions dining areas are positioned away from quieter zones or workspaces. This thoughtful
zoning contributes to a balanced atmosphere, supporting both lively interactions in communal
spaces and peaceful moments in quiet areas. The visual and physical separation of zones helps
visitors navigate the space effectively, enhancing user satisfaction.

In conclusion, the initial concept drawings present a cohesive vision for a multi-
functional environment, highlighting the interplay between seating arrangements, pathways,
and designated zones. By prioritizing flow and accessibility, the design caters to a variety of
user needs while promoting an enjoyable experience. The thoughtful consideration given to
each aspect of the layout serves to create a space that is both practical and inviting, making it
an ideal setting for a range of activities.

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5.3.2 First Floor Level

Figure 5.3.2.1 First Floor Level (Initial Concept)

Ideas start to take shape through visual representation during the foundational concept
drawing phase of the design process. This stage enables designers to experiment with functional
layouts and spatial groupings by converting abstract ideas into concrete designs. The layout of
the given drawing shows thorough consideration of accessibility and flow, making sure that
various regions are properly arranged to promote user movement and engagement. Potential
uses, including meeting rooms, areas for cooperation, and private work areas, are indicated by
the way the spaces are delineated. Each of these uses is customized to fit the demands of both
staff and students.

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 In addition to defining the spaces actual dimensions, the drawing's use of lines and
curves communicates the mood and experience that are intended to be experienced there. For
example, the conference room's placement implies a key role in encouraging teamwork, while
the nearby spaces might promote more solitary, quiet work. Stakeholders can see the finished
product thanks to this visual journey, which sparks conversations about usability, design, and
aesthetics. Designers may hone their concepts, resolve possible issues, and make sure the
finished result is in line with the main objectives of establishing a welcoming and effective
workplace by using this iterative approach. In the end, this first concept sketching step is
essential for laying the groundwork for future growth and project success in the later phases.
In this way, designers can see how the space will function and interact and make better
decisions about the design.

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5.4 Energy Efficiency Lighting & HVAC Systems

Modern building design must have energy-efficient lighting and HVAC (heating,
ventilation, and air conditioning) systems since they greatly reduce costs and promote
sustainability. These systems optimize energy consumption while preserving comfort and
usefulness by utilizing cutting-edge technologies like smart thermostats and LED lighting.
Energy-efficient lighting lowers electricity consumption by using less power to provide
brighter illumination, which lowers utility costs and lessens carbon emissions. In a similar vein,
HVAC systems that use less energy to heat or cool spaces while enhancing indoor air quality
are made to work more efficiently. The rising demand for energy-efficient buildings has led all
nations to seriously consider exploring methods to optimise energy efficiency in buildings
(Amjath et al. 2021). Beyond only saving money, these technologies also improve occupant
productivity and comfort, make living and working environments healthier, and support the
broader endeavour to lower greenhouse gas emissions.

5.4.1 Energy Efficiency Lighting

5.4.1.1 Light Emitting Diode (LED) Lighting

LED lighting offers many advantages for buildings, making it a leading choice for
energy efficiency. One of the most notable benefits is the incredible energy savings, as LED
bulbs use up to 80% less energy than traditional incandescent bulbs, leading to significant
reductions in electricity costs. In addition, LEDs have a longer lifespan, often lasting 25,000
hours or more, and reduce the frequency and cost of replacement. This longevity contributes
to less waste, in line with sustainability goals. Moreover, LED lights produce minimal heat,
which not only improves safety but also reduces the load on HVAC systems, leading to further
energy savings. The flexibility of LED fixtures allows for innovative designs and improved
lighting quality, providing brighter, more uniform lighting that enhances the aesthetics and
functionality of a space. Summary, LED lighting is more efficiency than fluorescent lamps
(Avella, J. M. 2015).

5.4.1.2 Daylight Harvesting

An efficient method for optimizing the use of natural light in a place is daylight
harvesting, which entails installing skylights and wide windows. This method greatly lessens

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the need for artificial lighting by letting sunshine stream in during the day, which results in
huge energy savings. In addition to reducing electricity expenses, natural light makes a space
feel cozier and more welcoming to residents. The warm glow of sunlight may make interiors
feel more open and livelier while also elevating mood, promoting a sense of connection to the
outdoors, and improving general well-being. Daylight harvesting is a sustainable design
technique that successfully strikes a balance between energy efficiency and visual appeal,
creating a more pleasant and healthy atmosphere.

5.4.1.3 Smart Lighting Controls

Motion sensors and dimmers are two examples of smart lighting controls that are
essential for maximizing energy use in buildings. Energy waste in vacant places is prevented
by these devices, which automatically alter lighting based on occupancy and natural light
levels. For example, lights are automatically turned on or off when motion sensors detect when
people enter or exit a room. These are smart lighting systems with integrated energy-saving
schemes designed to maximize energy efficiency through the implementation of an effective
energy-saving control system (Chew, I. 2017). Like this, dimmers may respond to the quantity
of natural light present by adjusting the brightness of lights, giving the ideal amount of
illumination while using less energy. By cutting down on wasteful use, this clever lighting
management not only lowers electricity bills but also increases the lifespan of light fixtures. In
the end, intelligent lighting controls improve a building's overall efficiency.

5.4.2 Energy Efficiency HVAC System

5.4.2.1 High Efficiency Units

For heating and cooling applications, choosing an HVAC system with a high Seasonal
Energy Efficiency Ratio (SEER) rating is essential to optimize energy efficiency. Because high-
efficiency machines are designed to perform well while using less energy, they have a lower
environmental impact and lower utility costs. At the same time, they can help to maintain
environmental sustainability. More cooling output per unit of energy used is indicated by a
higher SEER rating, which ensures peak performance without using excessive amounts of
energy. Building owners can significantly reduce their energy consumption and have a
comfortable indoor climate all year round by investing in such a system. In addition to reducing

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costs, this encourages a more sustainable energy use strategy that aligns with broader objectives
for which will have an impact on ozone depletion.

5.4.2.2 Regular Maintenance

Creating a regular maintenance schedule for both lighting and HVAC systems is
essential to ensure they are operating at peak efficiency. Additionally, routine maintenance and
servicing can help identify and address potential issues before they escalate into costly
breakdowns, thus extending the life of the equipment. Well-maintained systems run more
efficiently, use less energy, and reduce the potential for energy waste due to inefficiency or
breakdown. For example, cleaning and replacing filters in HVAC systems can significantly
improve airflow and performance, while checking and calibrating light fixtures ensures optimal
brightness and functionality. One of the important criteria to improve maintenance performance
is proper management of spare parts and materials (Au-Yong, C. P. 2014). By prioritizing
regular maintenance, building owners not only increase the reliability and lifespan of their
systems, but also contribute to energy and cost savings, fostering a more sustainable and
efficient environment.

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6.0 BUILDING SERVICES INTEGRATION AND SIMULATION

6.1 HVAC System

Modelling of heating, ventilation, and air conditioning (HVAC) systems is necessary

for studying and regulation of energy consumption and quality of indoor environment (Afram
et al, 2014). It is a system designed to provide thermal comfort and acceptable indoor air
quality. HVAC systems control temperature, humidity, and air circulation within a building,
ensuring a comfortable environment for occupants.

Creating an ideal indoor environment in a cafeteria is essential for comfort, safety, and
an enjoyable dining experience. Temperature control is very important to Maintaining a
comfortable temperature ensures diners and staff are relaxed, enhancing the dining experience
and productivity. Cafeterias often face temperature fluctuations due to kitchen heat and
customer traffic, requiring efficient management. Temperature control is functioned to
regulates indoor climate to balance thermal comfort in dining room also kitchen areas. It will
help to reduces energy wastage by adapting to occupancy and outdoor weather. There are many
benefits if we focus about temperature control which are the students can enjoy a comfortable
and odour-free environment, encouraging repeat visits.

Air quality control also main element for thermal comfort because it gives a Proper air
circulation and filtration prevent odours, allergens, and pollutants, creating a pleasant and
healthy environment. High air quality can also prevent the spread of airborne illnesses. Air
quality is very important to reduce risks of respiratory problems and airborne diseases. Design
and layout will be affected to air quality with position vents strategically to ensure even air
distribution and avoid drafts in dining areas. At the same time keep kitchen and dining areas
well-separated to prevent heat and odours from migrating. Utilities HEPA filters or activated
carbon filters to capture fine particles and odours help to increases air quality. By investing in
robust systems and following best practices, a cafeteria can create an environment that
promotes comfort, safety, and energy efficiency while improving customer satisfaction.

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Figure 6.1.1: Supply and return air for HVAC Ground Floor level

Figure 6.1.2: Supply and return air for HVAC Second Floor level

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 Return air and supply air are two types of ducts that we have designed for the cafeteria
HVAC ducts that we have created for the ground and first floors. According to the Revit model,
the air supply is colored blue, while the return air is colored pink. The term "return air"
describes air that has been taken from the interior and reintroduced into the HVAC system.
Return air, carefully placed throughout the building, is used to collect it.

The return air system to bring air back to the air handling equipment is critical to the
comfort levels within the house. Because the return air ducts are typically much larger than the
supply ducts (Burdick (2011)). Heat, moisture, and airborne particles such as dust and smells
are usually present in this air. After filtration and conditioning (heating or cooling), the return
air is reintroduced into the room as supply air. Maintaining balanced airflow and ensuring that
the HVAC system runs efficiently depends on proper return air management.

Supply air is the air conditioner that is delivered from the HVAC unit to the interior
spaces. Depending on the temperature setting selected, this air is either heated or cooled. This
air is distributed throughout the structure through supply ducts, ensuring adequate airflow in
each section. Air supply duct that supplies clean or cool air to each cafeteria, and a return duct
that recovers the circulating air inside the cafeteria to the air handling unit AHU (Son et al.
(2021)).

The primary objective of water supply is to control temperature and improve water
quality to create a comfortable and healthy indoor environment. A balanced air supply ensures
efficient ventilation and temperature regulation, which improves the overall comfort of the
occupants. Supply and return air are essential parts of the HVAC system that ensures efficient
climate management and air quality for a building. The term “supply air” describes the
conditioned air that is delivered through the supply ducts from the HVAC unit to different
areas. Depending on the environmental requirements, this air is heated or cooled and circulated
to keep the occupants at a reasonable temperature.

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 Figure 6.1.3: 3D view of Supply and return air for HVAC

Ductwork is essential to HVAC systems because it distributes conditioned air

throughout a structure, guaranteeing both comfort and air quality. Stancil and coworkers
proposed to use HVAC ducts for signal distribution inside buildings (Nikitin et al. (2003)).
Return ducts allow air to be circulated back into the HVAC system for recovery, while supply
ducts transport warm or cooled air from the HVAC unit to other areas. The positioning of these
ducts is crucial, return ducts should be positioned in places where air tends to stagnate, like
close to ceilings or away from windows, while supply ducts should be positioned carefully to
provide even air dispersion. Because warmer air naturally rises, this configuration guarantees
that the system can effectively draw in warmer air and replace it with cooler air.

The duct system's design is essential to preserving a comfortable atmosphere in a cafe

or study area. Due to cooking and big gatherings, cafeterias frequently have changing
occupancy levels, which produce heat and humidity. Conduction losses and leakage will
increase HVAC energy use even when ducts are in the conditioned space (Fisk et al. (2000)).
Therefore, by supplying enough cool air to counteract the heat produced, a well-designed
supply duct system can aid in managing these variations.

To promote a balanced circulation that enhances comfort, return ducts should be

positioned to swiftly remove excess heat and humidity. Effective ducting can also aid in
lowering noise levels, which is crucial in study spaces where focus is needed. HVAC systems
can function silently by employing sound-attenuating materials and carefully positioning ducts,
enabling patrons and students to concentrate uninterrupted. Furthermore, adequate duct
insulation reduces energy loss, increasing the system's effectiveness and economy. All things

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considered, well-designed ducts in HVAC systems for cafeterias or study areas promote user
happiness and energy efficiency in addition to comfort and air quality.

Figure 6.1.4: 3D view of Supply and return air for HVAC

Rooftop Recirculation Air Units (RTUs) are essential for maintaining a healthy and
balanced indoor environment, especially in places like the UTHM College Cafeteria where a
lot of air must be replaced frequently. Fan energy savings made a dominant contribution to the
total RTU electricity savings while heating and cooling energy savings were much smaller (Cai
et al. (2018)). One of their main purposes is to bring in fresh outdoor air, which reduces indoor
air pollutants and improves air quality while reducing the risk of health problems associated
with inadequate ventilation. RTUs typically feature sophisticated filtration systems that collect
dust, pollen and other particles in addition to their air exchange capacity, further improving air
cleanliness.

The dual function of the RTU, namely heating and cooling, allows it to adapt to
changing temperature needs throughout the year, ensuring the comfort of building occupants
regardless of the outside weather. Incorporating humidity control is also important to avoid
problems such as mold growth and discomfort caused by too much humidity or dryness. In
addition to increasing the overall efficiency of the HVAC system, RTUs reduce operating
expenses by controlling airflow and energy consumption. roofs might produce significant
energy savings by reducing the temperature of air entering RTU condensers (Wray et al.
(2008)). They are a sensible choice for many commercial and industrial applications as they
can be installed on the roof, saving valuable indoor space. Ultimately, maintaining a sustainable
and comfortable indoor climate and complying with ventilation regulations depends on the
RTU.

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6.2 Plumbing System

A plumbing system is a network of pipes, fixtures, valves, and appliances designed to

transport water for various uses for drinking, cooking, and cleaning and the function to remove
wastewater. It ensures the safe supply of clean water and efficient disposal of waste. Proper
planning and design of the plumbing system is crucial because it takes care of the hygiene
requirements of the users (Savarkar et al, 2023). A cafeteria's plumbing system, which includes
both cold water and sanitary components, is essential for maintaining user happiness, operation,
and hygiene. Because it enables employees to properly wash hands and sterilize utensils, a
dependable cold-water system is crucial for food preparation, cleaning, and upholding
appropriate hygiene standards. In addition, the sanitary plumbing system is essential for waste
management since it keeps blockages and backups from creating unhygienic conditions and
offensive smells.

Additionally, accessible sinks and restrooms are another way that well-maintained
plumbing facilities improve user comfort, which is particularly crucial in high-traffic areas.
Since a well-designed system guarantees adherence to safety standards, compliance with local
health legislation is another crucial factor. Additionally, water-saving technologies can be
incorporated into contemporary plumbing solutions, improving user experience and supporting
sustainability initiatives. In the end, a strong plumbing system is necessary for the cafeteria to
run smoothly, encouraging cleanliness and patron and employee pleasure.

Figure 6.2.1: Plan view of Plumbing system for Ground Floor level

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 Figure 6.2.2: Plan view of Plumbing system for Second Floor level

To maintain cleanliness, convenience, and functionality, piping systems for cold water
distribution in restrooms, sinks, pantries, and cafeterias are essential. The primary purpose of
these systems is to effectively supply a variety of fixtures with clean, potable cold water,
facilitating necessary tasks such as food preparation, handwashing, and sanitation. It is essential
to ensure proper quality control checks during construction to avoid future plumbing defects in
the water supply and sanitary piping systems (Gurmu et al. (2023)). Each section of the piping
system is designed to meet specific needs. Cafeterias often require high-capacity delivery for
food service, sinks require flexible flow rates for multiple functions, and toilets require
adequate flow for flushing.

The sewage system, often referred to as the sanitary system, and the water supply
system, especially the cold-water system, are two types of plumbing systems used for toilets.
To ensure that cold water is supplied to the toilet for flushing, a water supply system is
essential. Typically, this system is made up of a series of pipes that connect the toilet tank to
the main water supply. To ensure that the toilet is ready for the next use, the valve opens when
the toilet is flushed, allowing cold water to refill the tank. This procedure is necessary to ensure
that the toilet is operating properly and to avoid any service interruptions. can also reduce
plumbing disasters by providing an efficient plumbing system (Savarkar et al. (2023)).

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 Figure 6.2.3: 3D view Piping of Plumbing system

In the market various types of pipes are available such as steel, cast iron, plastic
(Kamble et al. (2015)). But in this project, mostly we only use Polyvinyl Chloride (PVC), and
Chlorinated Polyvinyl Chloride (CPVC) are the primary choices for cold water piping due to
their corrosion resistance, portability, and ease of installation. Cross-Linked Polyethylene, or
PEX, is also preferred for its flexibility, which makes routing in confined spaces easier, and its
resistance to scale and chlorine, which preserves water quality. Another conventional option is
copper, which is known for its strength and antibacterial qualities but can be more expensive
and may require professional installation. The primary objective is always the same to provide
a relatable, efficient, and safe supply of chilled water throughout a facility. However, material
selection often depends on variables including budget, local building codes, and specific
application requirements.

Figure 6.2.4: 3D view for Steel Water Tank

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 Steel water tanks are essential for water supply as they are a strong and durable storage
option required for a variety of uses. A water tank is used to store water to facilitate the daily
requirements of habitats (Suresh, G. S). Due to their large capacity, these tanks can be used in
commercial, industrial and residential environments. Their durable design ensures their
reliability over time by preventing leaks and providing superior resistance to corrosion and
environmental conditions. Steel tanks are typically elevated and use gravity to help distribute
water, which is especially useful in locations where pressure is an issue. Alternatively, pumps
can be used to transfer water from ground level tanks to other areas.

To maintain ideal water quality and temperature while protecting against contamination
and algae growth, steel water tanks can also be constructed with insulation and protective
coatings. They often have monitoring devices that allow users to monitor water quality and
levels, increasing the effectiveness of water management. Additionally, their modular nature
makes it easy to expand or reconfigure to accommodate changing needs. Steel tanks are
essential for livestock and irrigation needs in agricultural environments and also aid in disaster
planning and firefighting in urban environments. All things considered, steel water tanks are
essential to water management systems and make a significant contribution to sustainable
resource management, infrastructure resilience and public health. Their flexibility and
reliability make them the preferred choice for ensuring a consistent and safe water supply
across a wide range of applications.

Figure 6.2.5: Plan view for sanitary

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 In addition, the sanitary plumbing system is essential for waste management since it
keeps blockages and backups from creating unhygienic conditions and offensive smells. The
World Health Organization (WHO) report conjectured that the sanitary plumbing system was
one transmission route for the virus (Gormley et al. (2017)). Additionally, accessible sinks and
restrooms are another way that well-maintained plumbing facilities improve user comfort,
which is particularly crucial in high-traffic areas. Since a well-designed system guarantees
adherence to safety standards, compliance with local health legislation is another crucial factor.
Additionally, water-saving technologies can be incorporated into contemporary plumbing
solutions, improving user experience and supporting sustainability initiatives. In the end, a
strong plumbing system is necessary for the cafeteria to run smoothly, encouraging cleanliness
and patron and employee pleasure.

Figure 6.2.6: 3D view for Steel Water Tank

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 Figure 6.2.7: 3D view for Steel Water Tank

The sewage system is responsible for transferring wastewater from the toilet to the
septic tank or municipal sewage system. Odors are kept from entering the home by this system,
which consists of pipes that transport waste through several traps and outlets. The sewer system
is very important because it prevents bad odors from accumulating around it and drains the
sewage out. To prevent pollution of the living environment, the sewage system is also designed
to effectively dispose of waste and maintain cleanliness. Public health depends on a well-
functioning sewage system because it keeps households safe and clean and reduces the risk of
waterborne diseases. There are many plumbing fixtures that have been used in toilets, including
water closets, sinks, holes and water bidets.

Together, these two systems work in tandem to maintain proper cleanliness and
sanitation within the cafe. They ensure that the entire cafe area functions effectively and
efficiently, allowing for proper waste disposal and reliable availability of water for flushing.
Regular maintenance of both systems is important, as it helps identify and address potential
issues, such as leaks, blockages or corrosion. When a defect occurs in the sanitary plumbing
system that affects the system’s integrity, a cross-transmission route is created that can enable
the emission of bioaerosols from the system into the building (Gormley et al. (2021)). By
ensuring that both the water supply and sewage systems are in good condition, homeowners
can enjoy a clean and comfortable living environment while contributing to the overall health
of the community.

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 Figure 6.2.8: 3D view for Septic Tank

Municipal sewage treatment, septic tanks are an important part of a decentralized

wastewater management system. The wastewater from the cafeteria, such as from sinks,
showers, toilets and pantries, is intended to be handled by this underground space. The
wastewater undergoes a natural biological treatment process when it enters the tank. Particles
and liquids can be separated thanks to the tank design, heavier particles sink to the bottom and
form a sludge layer, while lighter materials, including fats and oils, float to the top and form a
scum layer. To ensure that only liquid effluent flows out to the drain field or leach field, this
separation is essential because it prevents the outlet pipeline from clogging. Wastewater
undergoes primary treatment in the septic tank via sedimentation and anaerobic digestion (Beal
et al. (2005)).

The effluent undergoes additional treatment in the drain field as it seeps into the soil,
where nutrients and harmful bacteria are broken down through natural filtration. Preserving
groundwater quality and avoiding contamination of nearby water sources depends on this
procedure. The durability and effectiveness of a septic system depend on routine maintenance;
Homeowners are typically recommended to drain their tanks every three to five years to remove
accumulated sludge and scum. Furthermore, the effectiveness of a septic system depends on
proper design and placement, which considers soil characteristics and the distance of the
system from a water source. Overall, septic tanks not only provide an important service in
managing wastewater but also contribute to environmental sustainability by promoting the safe
recycling of water and nutrients back into the ecosystem. Their role in public health and
environmental protection is undeniable, making them an integral part of the infrastructure of
many communities.

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 Figure 6.2.2.1 Sanitary and Cold-Water System at Toilet

The sewage system, often referred to as the sanitary system, and the water supply
system, especially the cold-water system, are two types of plumbing systems used for toilets.
To ensure that cold water is supplied to the toilet for flushing, a water supply system is essential.
Typically, this system is made up of a series of pipes that connect the toilet tank to the main
water supply. To ensure that the toilet is ready for the next use, the valve opens when the toilet
is flushed, allowing cold water to refill the tank. This procedure is necessary to ensure that the
toilet is operating properly and to avoid any service interruptions.

The sewage system is responsible for transferring wastewater from the toilet to the
septic tank or municipal sewage system. Odors are kept from entering the home by this system,
which consists of pipes that transport waste through several traps and outlets. The sewer system
is very important because it prevents bad odours from accumulating around it and drains the
sewage out. To prevent pollution of the living environment, the sewage system is also designed
to effectively dispose of waste and maintain cleanliness. Public health depends on a well-
functioning sewage system because it keeps households safe and clean and reduces the risk of
waterborne diseases. There are many plumbing fixtures that have been used in toilets, including
water closets, sinks, holes and water bidets.

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 Figure 6.2.2.2 Sanitary and Cold-Water System at Prayer Room

Together, these two systems work in tandem to maintain proper cleanliness and
sanitation within the cafe. They ensure that the entire cafe area functions effectively and
efficiently, allowing for proper waste disposal and reliable availability of water for flushing.
Regular maintenance of both systems is important, as it helps identify and address potential
issues, such as leaks, blockages or corrosion. By ensuring that both the water supply and
sewage systems are in good condition, homeowners can enjoy a clean and comfortable living
environment while contributing to the overall health of the community.

Figure 6.2.2.3 Sanitary and Cold-Water System at Pantry Meeting Lecturer Room

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 Plumbing fixtures and equipment are needed in a sink pantry to ensure effective waste
disposal and water supply. The main fixture is the kitchen sink, which is used as the main area
for cleaning, cooking, and dishwashing. It has a faucet that controls the flow of hot and cold
water, and for convenience, it can also have a spray hose. Functionality is enhanced with
additional fixtures such as a garbage disposal and soap dispenser or a garbage disposal helps
to break up food waste to prevent clogging of the plumbing.

6.3 Lighting System

The sequence of light fixtures, bulbs, controls, and power sources used to illuminate a
room is referred to as a lighting system. This system is intended to be energy-efficient and
simple to maintain while providing adequate illumination, improving aesthetics, and fulfilling
practical functions. There are many components for lighting system. For examples light
fixtures, light bulb controls power supply and others. Electric lighting can be controlled
automatically by using timers, light sensors and occupancy sensors to switch or to dim
luminaries (Muhammad et al. 2010). Any lighting system's primary function is to supply
enough light for people to see well and carry out duties safely. A space's emotional ambiance
and mood are significantly influenced by its lighting.

Depending on the kind and intensity of light employed, it can produce a bright, lively
atmosphere or a warm, inviting, and comfortable one. Lighting can be used to draw attention
to architectural details and establish visually appealing focal points in a room. It can draw
attention to furniture placements, artwork, or architectural features. Most people prefer to live,
work and play in spaces where they have a degree of control over the indoor environment, are
thermally comfortable (Soori et al, 2013).

Natural lighting refers to the illumination that comes from natural sources, mainly the
sun. It is the light provided through windows, skylights, openings, or other architectural
features that allow sunlight to enter the space. While artificial lighting refers to light produced
by man-made sources, typically through electricity. It can be designed to mimic or complement
natural light, providing illumination when natural light is insufficient or unavailable.

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Figure 6.3.1: Ground Floor plan for Electrical System

Figure 6.3.2: First Floor plan for Electrical System

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 A cafeteria electrical plan is a detailed blueprint that describes the electrical
infrastructure needed to ensure safe and efficient operation of the space. It typically includes
the layout of outlets, light fixtures, and specialized equipment needed for food preparation and
service, important factors include strategically placing outlets to accommodate kitchen
appliances such as ovens, dishwashers, and refrigerators, and ensuring that point-of-sale
systems in the dining area are easily accessible.

Lighting design is important for functionality and ambiance, using a combination of

overhead fixtures, task lighting for food preparation areas, and softer lighting in the dining area
to create an inviting atmosphere. Emergency lighting and exit signs are also added to the design
to make things safer and to meet local building code requirements. The plan also addresses the
need for circuit breakers that balance electrical loads to ensure the system can handle peak
demand, especially during busy mealtimes.

Figure 6.3.3: Cut section view for Lighting and Appliance panel board

It forms an integral part of the electrical design for a cafeteria and primarily acts as a
control point in the management and distribution of electrical power within the facility. The
panel board controls the circuit breakers for both lighting and kitchen appliances to ensure the
proper supply of power to each area with safety and efficiency. But it is essential to know the

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service condition of an electrical panel board to avoid failures and perform the maintenance
activity where it is necessary (Surawimala et al. (2019)). The panel board can contain many
circuits in the case of a cafeteria which includes dedicated circuits for high demand appliances
such as ovens, refrigerators and dishwashers, as well as having separate circuits for general
lighting and other fixtures that help beautify the dining area.

Therefore, it is essential to the function of the cafeteria in making the space safe and
comfortable for customers while minimizing the amount of energy used. The panel board
provides centralized control, which allows staff to detect potential problems with the facility
and facilitates monitoring and maintenance of the electrical system. In the context of electrical
distribution system, electrical panel board is the most critical asset which needs to be monitored
and maintained properly to avoid hazardous situations (Ekanayake et al. (2003)). It provides
overcurrent and GFCI protection, which is important in wet areas such as kitchens. The panel
board is installed in an easily accessible location to allow easy access to it by maintenance
personnel for efficient operation and troubleshooting of the system.

Figure 6.3.4: Example of looping for Electrical wiring

Electrical loop wiring in electrical installations is a wiring method in which power

reaches multiple outlets or fixtures efficiently by creating a continuous path for electrical
current. This technique, by having multiple devices connected in parallel or series, eliminates
the need for separate wiring from the power supply to each device and allows power to flow
through each unit. Loop systems reduce material costs, and the wiring architecture is simpler
one circuit can serve multiple locations like lights, outlets, appliances and more. The high

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losses sustained due to electrical distribution fires do not imply that the systems are unreliable
(Babrauskas (2001)).

It is ideal for areas such as cafeterias that house a variety of electrical equipment. This
has the capacity to efficiently distribute power between kitchen appliances and light outlets in
the kitchen area. Using loops can also reduce voltage drop and increase system efficiency
because electricians use them to make wiring run shorter. Additionally, because the entire
circuit can be observed from one location, this technique makes maintenance and
troubleshooting easier. Done correctly, electrical loops increase safety and reliability because
they eliminate the possibility of overloads, ensuring that all connected devices will not
experience interruptions in their operation. Considering everything, electrical loop wiring can
be one possible way to optimize electrical installations at both the commercial and residential
levels.

Figure 6.3.5: 3D view for Dry Type Transformer

Dry-type transformers are one of the important electrical distribution systems in

commercial and industrial environments, such as cafeterias and all food service operations. The
main purpose of a transformer, especially in food service establishments, is to step up or step-
down voltage levels to provide a suitable power supply for the operation of electrical
equipment. Water is used as a coolant in dry-type transformers, and for this reason, they are
considered safer and more ecologically friendly than oil-filled transformers, as leakage and fire
hazards are eliminated. To evaluate the models, a cast-resin dry-type transformer was chosen
and standard IEC thermal test and thermal monitoring test using an infrared thermal imaging
camera was carried out (Eslamian et al. (2011)).

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 These transformers can support heavy loads within a wide range with minimal
possibility of electrical disturbances that can lead to the destruction of sensitive equipment in
addition to offering reliable voltage regulation. Since dry-type transformers are small in size
and do not require much maintenance, they are ideal for indoor applications. They do not emit
fumes, which means placing them in poorly ventilated areas is feasible. They are also suitable
for a variety of settings, as they are made of durable materials that perform well across a wide
range of operating temperatures. Overall, dry-type transformers help protect and ensure safety
in electrical systems for effective power distribution stability, with high reliability for
machinery operating in areas such as cafeterias.

Figure 6.3.6: 3D view for Electrical System

LED lighting, combined with daylight harvesting and smart lighting controls,
represents a significant advancement in energy-efficient lighting strategies. LEDs are known
for their long lifespan and low energy consumption, making them an ideal choice for
sustainable lighting solutions. Daylight harvesting takes advantage of natural light by adjusting
artificial lighting levels based on sunlight availability, reducing energy consumption and
improving comfort. When integrated with smart lighting controls, which enable automatic
adjustments based on occupancy and time of day, this trio optimizes energy efficiency,
minimizes waste and creates a more adaptive and responsive lighting environment, ultimately
contributing to lower energy costs and a reduced carbon footprint.

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Figure 6.3.2.1 First Floor (Living Area)

Figure 6.3.2.2 First Floor (Living Area 2)

Figure 6.3.2.3 First Floor (Study Room)

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 In study areas, effective lighting is essential to improve concentration and productivity,
as proper lighting can have a significant impact on a person's ability to focus and retain
information. Light itself is the visible part of the electromagnetic spectrum that allows us to
see our surroundings, while lumens measure the amount of light emitted by a source, providing
a clear measure of its brightness. When it comes to energy-efficient lighting, LED bulbs stand
out due to their low energy consumption and long lifespan. Unlike traditional incandescent
bulbs, which waste a large amount of energy as heat, LEDs convert a higher percentage of
energy into visible light. This efficiency is reflected in their lumen output, which is important
for ensuring that study areas are adequately lit. This helps save costs and allows students to use
optimal lighting for their studies.

For optimal performance in a study environment, lighting should range from 300 to 500
lumens per square meter. This range can vary based on the specific task being performed tasks
that require more detailed work, such as reading or writing, may benefit from higher lumen
levels. Additionally, the colour temperature of light can also affect productivity; cooler
temperatures like daylight (around 4000K to 5000K) can increase alertness, while warmer
tones (around 2700K to 3000K) create a more relaxed atmosphere, suitable for less intensive
tasks. Research shows that higher levels of lighting improve attention and performance, while
certain colour temperatures can affect cognitive function and overall comfort in a work
environment (Fang et al., 2022).

Figure 6.3.2.4 First Floor (Lecturer Meeting Room)

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 Making the most of natural lighting in a lecture hall is a good way to create a light-
filled, welcoming, and energy-efficient space. There is less need for artificial lighting during
the day because to the room's large windows and glass walls, which let in plenty of natural
light. This improves the general mood and productivity of meetings while also lowering energy
expenses and creating a more comfortable environment. Natural light is perfect for lengthy
talks and presentations because it has been demonstrated to increase focus and lessen eye strain.
Furthermore, adding features like movable blinds or shades can assist control heat and glare
while preserving the advantages of natural light. By prioritizing natural lighting in the design
of the meeting room, institutions can create a sustainable space that fosters collaboration and
creativity while minimizing energy consumption.

Furthermore, the benefits of natural lighting can be further enhanced by the design of
the room. Using reflective surfaces and light-coloured walls can help optimize the amount of
natural light that enters the room, ensuring that even the corners and crevices are adequately
lit. Ultimately, prioritizing natural lighting when designing lecture hall meeting rooms not only
creates an ecological and energy-efficient atmosphere, but it also provides a setting that
encourages collaboration, innovation, and clear communication. Institutions can enhance the
educational experience and engagement of all users by taking advantage of daylight. At the
same time, blinds will also be provided to prevent direct sunlight from entering and
overheating.

6.4 Waste Management

In the food court or cafe, waste management efficiency describes how procedures
handle, minimize, and dispose of waste generated by food service. It includes several tactics,
such as reducing food waste during the preparation process, effectively separating recyclables,
compostables, and general waste, and providing a composting system for organic waste. It is
also important to have a robust recycling program for materials such as cardboard and plastic.
Efficiency is further enhanced by teaching employees and customers appropriate waste
management techniques, and potential improvements can be found through routine monitoring
and assessment of waste generation. Optimizing waste handling can also be achieved by
working with nearby waste management providers. All things considered, improving waste
management efficiency can result in cost savings and increased customer satisfaction while
reducing environmental impact.

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6.4.1 Rainwater Harvesting (RWH) System

Figure 6.4.1 Rainwater Harvesting (RWH) tank

Rainwater collection is a systematic process that channels rainwater from catchment

surfaces to a storage tank through various components. The process begins with a catchment
area, typically the roof of a building, which serves as the primary surface for capturing rain.
Roofs are ideal for this purpose because they are elevated, clean, and often sloped to facilitate
the efficient flow of water. Non-toxic roofing materials are preferred to ensure water quality
(Sanches Fernandes et al., 2015). The rainwater then flows into a conveyance system made
up of gutters and downpipes strategically placed to guide the water effectively. Properly
sloped gutters prevent stagnation and direct water smoothly to the next stage.

Before entering the storage tank, rainwater passes through filters and first flush
diverters, which remove debris, leaves, and other contaminants. The first flush diverter is
crucial, as it ensures the initial runoff likely to contain dirt and pollutants is discarded,
improving the water quality stored in the tank (Zang et al., 2020). The filtered water is directed
to a storage tank, which can be located above or below ground. These tanks are typically
constructed from materials like concrete, metal, or high-density polyethylene and include inlet
and overflow pipes, as well as outlets for water retrieval (Sanches Fernandes et al., 2015).

Overflow management is another important component of the system. When the

storage tank reaches its capacity, excess water is safely diverted through an overflow pipe to
prevent flooding or damage. This surplus water can also be directed to recharge groundwater
via soak pits. The stored rainwater is distributed for various purposes, such as irrigation,

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cleaning, and toilet flushing. Advanced systems may use pumps to pressurize the water for
efficient distribution.

6.4.2 Relationship Between Rainwater Harvesting and Waste Management

The relationship between RWH and waste management emerges primarily from their
complementary roles in resource recovery and environmental sustainability. For instance, at
the Urjais landfill facility in Portugal, rainwater collected from building rooftops was used
for tasks like vehicle washing and floor cleaning, reducing the reliance on borehole water and
energy-intensive pumping systems. This integration enhances the environmental
sustainability of waste treatment facilities

By using harvested rainwater, waste management facilities can minimize their water
footprint and operational costs. Sanches Fernandes et al. (2015) found that optimizing RWH
storage capacities could achieve high system efficiencies of up to 90%, even with reduced
reservoir sizes, showcasing economic savings and environmental benefits. This aligns with
the broader goals of sustainable waste management, which often aim to lower resource use
and reduce emissions.

Moreover, the synergy between RWH and wastewater treatment can be crucial in
decentralized systems. Zang et al. (2020) describe a system in India where reclaimed
wastewater is combined with harvested rainwater to meet various non-potable needs. Such
systems highlight how integrated water and waste management strategies can contribute to a
circular economy by maximizing resource use efficiency and reducing environmental impacts

In conclusion, RWH systems not only contribute to water sustainability but also
support waste management operations by providing alternative water sources for cleaning
and irrigation. These systems reduce operational costs and environmental pressures,
particularly when incorporated into decentralized systems, as demonstrated in multiple case
studies. The integration of RWH with waste management thus exemplifies a holistic approach
to resource recovery and sustainability.

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6.4.3 Food Waste as Fertilizer

Figure 6.4.1 Food waste tank

Turning food waste into fertilizer is an excellent way to recycle organic matter and
enrich soil. The process begins with collecting food scraps such as fruit and vegetable peels,
coffee grounds, eggshells, and leftover grains. It’s important to avoid items like meat, dairy,
and oily foods, as they can attract pets and create odors. A compost bin or bucket is typically
used to store food waste temporarily.

There are several methods to compost food waste, depending on the resources and
space available. Traditional outdoor composting involves using a compost bin, pile, or
tumbler. Food waste is added in layers, alternating with carbon-rich materials like dried
leaves or cardboard. The pile should be kept moist but not soggy and aerated regularly to
speed up decomposition. Vermicomposting, on the other hand, uses red wigglers, a species
of worms, to break down food waste in a worm bin filled with bedding like shredded paper.
Worms digest the scraps, producing nutrient-rich castings. Another method is bokashi
composting, which involves placing food waste in an airtight container with bokashi bran.
This anaerobic process ferments the waste within two weeks, after which the material is
buried in soil to complete its breakdown.

Monitoring and maintaining compost is crucial for success. Compost piles should
reach temperatures between 120–160°F (49–71°C) to promote decomposition and kill

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pathogens. Proper aeration and a good balance of materials prevent foul odors. The
decomposition process typically takes 2-6 months for traditional composting and less time
for vermicomposting or bokashi methods. When the compost becomes dark, crumbly, and
earthy smelling, it is ready for use. Any large, undecomposed pieces can be sifted out and
returned to the compost bin. Compost finished can be used as a soil amendment to improve
fertility and structure, as much to retain moisture and suppress weeds, or steeped in water to
create a liquid fertilizer called compost tea.

This process has numerous benefits, including diverting waste from landfills,
reducing methane emissions, and producing sustainable, natural fertilizer. Additionally, it
enriches the soil, improves water retention, and supports plant growth, making it excellent
practice for both the environment and home gardening.

6.4.4 Trash Bin for Waste Management

Trash bins play a crucial role in waste management by providing a structured and
organized way to collect, segregate, and dispose of waste. They help prevent littering and
ensure waste is gathered in an orderly manner. By encouraging people to dispose of trash in
designated bins, communities can maintain cleanliness in public spaces, homes, and
workplaces.

Figure 6.4.2 Trash bin in toilets

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 Modern waste management relies heavily on separating waste into categories like
organic, recyclable, and non-recyclable materials. Color-coded or labeled bins, such as green
for organic waste, blue for recyclables, and black for general waste, simplify the process of
sorting waste at its source. This segregation reduces contamination and makes recycling or
composting more efficient. Properly managed trash bins also minimize environmental
pollution. By containing waste, they prevent it from being scattered and potentially polluting
soil, water, and air. For example, they reduce the risk of harmful chemicals from plastics and
other materials leaching into the ground or waterways. Additionally, waste limits contain the
spread of odors and pests.

Trash bins streamline waste collection and disposal. They make it easier for waste
collection services to pick up and transport waste to recycling facilities, composting sites, or
landfills. Properly stored waste ensures that the process is quicker and more hygienic for
workers involved in collection. Bins also encourage recycling and composting by enabling
the separation of recyclable and compostable materials from general waste. This practice
diverts a significant amount of waste from landfills. Recyclable materials can be processed
into new products, while organic waste can be composted into fertilizer, reducing the overall
waste volume.

In terms of public health, trash bins play a vital role by containing waste and
preventing the spread of disease. Open waste can attract pests, rodents, and insects, which
carry pathogens that threaten human health. Properly managed bins mitigate these risks and
contribute to healthier living environments. Finally, the presence of clearly marked bins in
public areas raises awareness about responsible waste disposal. It fosters a culture of
accountability, encouraging individuals to dispose of waste properly and helping
communities work toward a cleaner and more sustainable environment.

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6.5 Energy Efficiency Simulation

6.5.1 Energy Analysis Using Autodesk Revit Software

Figure 6.5.1 Energy Analysis using Revit software

Energy analysis using Autodesk Revit plays a crucial role in sustainable building
design and development, enabling architects, engineers, and stakeholders to make informed
decisions to optimize energy efficiency, minimize environmental impact, and improve overall
building performance. Revit’s tools help designers evaluate how buildings interact with their
environment, creating energy-efficient, environmentally friendly structures that align with
sustainability goals, such as LEED certification. By conducting energy analysis early in the
design phase, designers can explore multiple scenarios, optimize building geometry,
materials, and systems, and make necessary adjustments before finalizing the design. This
approach also reduces operational costs by minimizing energy consumption for heating,
cooling, lighting, and ventilation, leading to long-term savings and lower utility bills for
building owners.

Moreover, energy simulations ensure designs provide optimal thermal comfort,

proper ventilation, and suitable lighting, contributing to occupant well-being and
productivity. Revit’s detailed insights into metrics like Energy Use Intensity (EUI) and
carbon footprint support evidence-based decision-making, enabling the evaluation of design

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trade-offs. Seamlessly integrated into the Building Information Modeling (BIM) workflow,
Revit’s energy analysis eliminates manual reentry and automatically updates energy models
with design changes, ensuring consistency and accuracy. It also supports renewable energy
planning by analyzing solar exposure and wind patterns, facilitating the integration of solar
panels or wind turbines into designs, which promotes clean energy use and reduces reliance
on fossil fuels.

Revit ensures compliance with local energy codes and regulations, avoiding delays or
penalties during permitting and meeting performance standards set by organizations like
ASHRAE. Its visual tools map solar exposure, shading, and thermal performance, making
energy impacts easy to understand and communicate to clients and stakeholders. By
optimizing energy use, Revit reduces buildings’ carbon footprints, supporting climate action
and sustainable development goals. Additionally, integrating energy analysis into design
processes enhances a firm’s reputation for delivering high-performance, energy-efficient
buildings, attracting environmentally conscious clients and offering a competitive edge in the
market.

6.5.2 Monthly Overview of Electricity Consumption (kWh)

The total electricity consumption for the year amounts to 191,829.31 kWh.
Throughout the months, consumption demonstrates a relatively stable pattern, with slight
fluctuations observed in the range of 16,292 kWh to 16,766 kWh.

Figure 6.5.2.1 Monthly overview of electricity consumption (kWh)

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 In terms of interior lighting, the peak usage occurs in January, reaching 7,083.64 kWh.
The lowest usage is noted in February, with a consumption of 6,398.11 kWh. Throughout the
other months, consumption remains generally consistent, typically fluctuating between 6,855
kWh and 7,083 kWh. When examining interior equipment, there is steady consumption, with
regular usage around 9,208 kWh in most months. However, a slight decline is seen in April,
where consumption falls to 8,911.67 kWh. In contrast, fan consumption remains consistently
low compared to lighting and equipment, indicating efficient energy use in this category.

During the winter months of January and February, higher electricity usage is
primarily attributed to interior lighting and equipment. The drop in lighting consumption in
February may reflect shorter daylight hours. Moving into spring (March and April), there is
a slight reduction in consumption during April, likely due to increased daylight reducing
lighting needs. In the summer months of June, July, and August, electricity consumption
remains consistent, with no significant spikes, suggesting effective energy management
during this peak sun period. As fall approaches (September, October, November, December),
a gradual rise in consumption is observed, aligning with consistent usage of lighting and
equipment as winter approaches.

To enhance energy efficiency, it is advisable to implement energy-saving devices for

lighting and interior equipment, as these are the largest consumers of electricity. Additionally,
evaluating usage patterns across seasons can help optimize energy consumption based on
activity levels and daylight availability. A thorough review of equipment efficiency is also
recommended, particularly focusing on interior equipment where energy usage tends to be
higher. In conclusion, the analysis of the data suggests a well-managed electricity
consumption profile, characterized by consistent usage throughout the year. There are
identifiable opportunities for improvement, especially in the optimization of interior lighting
and equipment.

6.5.3 Monthly Overview of District Cooling Consumption (kWh)

The trends in cooling consumption display slight variations throughout the year, with certain
months showing higher usage than others. Notably, the highest consumption occurred in
March, reaching 67,262.22 kWh, while the lowest was recorded in February at 60,106.94
kWh.

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 Figure 6.5.2.2 Monthly overview of district cooling consumption (kWh)

Breaking down the monthly figures reveal specific consumption patterns: in January,
the consumption was 63,477.78 kWh, and it slightly dipped to 60,106.94 kWh in February.
It peaked again in March, at 67,262.22 kWh, before slightly decreasing to 66,483.61 kWh in
April. The following months showed consistent consumption levels, with May registering
64,296.11 kWh and June at 65,353.89 kWh. July recorded slightly lower usage at 64,576.94
kWh, while August marked a significant drop to 57,713.61 kWh. September saw a small
increase to 59,140.00 kWh, with October at 64,241.67 kWh, November at 61,051.94 kWh,
and finally December at 56,455.56 kWh. In total, the cooling consumption for the year
amounted to 750,160.28 kWh. This indicates that the cooling demand remains relatively
stable throughout the year, exhibiting some seasonal variance, peaking in early spring with a
decline as the year ends.

In terms of observations, March emerges as the peak month, likely due to a transition
from increased heating demand to cooling as temperatures rise. During the summer months,
from June through September, consumption remains relatively high, although a notable
decrease occurs in August and September. December and August both show the lowest
consumption, which may correlate with cooler weather or reduced cooling needs following
the summer. To enhance cooling strategies, it would be beneficial to analyze the months with
peak consumption to ensure that capacity aligns with demand. Additionally, the data suggests
an opportunity for energy conservation, particularly during the cooler months when the need
for cooling diminishes. Understanding the reasons behind monthly variations could aid in
forecasting future demand and improving operational efficiency.

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6.5.4 Monthly Overview of Electricity Peak Demand (kW)

The total electricity peak demand consistently measures 47.78 kW across every month from
January to December. This stability reflects a steady demand profile throughout the year.

Figure 6.5.2.3 Monthly overview of Electricity Peak Demand (kW)

Breaking down the components, interior lighting maintains a steady consumption of

20.7731 kW in all months. Interior equipment, on the other hand, shows a slight variation,
predominantly at 27.005 kW for most months. The table does not provide data regarding fans,
which likely indicates their usage is either negligible or consistently zero.

In terms of monthly trends, the electricity peak demand remains remarkably stable
throughout the year, suggesting that load fluctuations are minimal. This stability implies
consistent usage patterns for both interior lighting and interior equipment. Notably, there are
no indications of seasonal influences, such as heating or cooling loads, affecting peak
demand. The accompanying bar chart illustrates the contributions of each component to the
total monthly electricity demand, reinforcing the consistent distribution of load throughout
the year. In conclusion, this analysis highlights a very stable electrical demand profile, with
interior equipment accounting for the dominant share of peak usage. The minimal seasonal
impact indicated by the data can inform effective energy management strategies and enhance
forecasting in operational planning.

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6.5.5 Monthly Overview of Electricity Peak Demand (kW)

Based on the provided data for monthly peak demand in District Cooling, a detailed
breakdown reveals essential trends and observations.

Figure 6.5.2.4 Monthly overview of District Cooling Peak Demand (W)

In January, the peak demand stands at 227,548.44 W, followed by February with

220,594.46 W. March shows an increase to 233,699.01 W, while April registers the highest
demand at 237,860.12 W. As the months progress, the demand in May slightly decreases to
222,404.15 W, and June reflects similar cooling needs at 222,225.01 W. However, July sees
a drop to 215,343.47 W, marking the lowest demand of the year. In August, demand rises
again to 223,953.11 W, with September at 217,142.15 W. October experiences a resurgence
to 229,027.73 W, followed by November at 223,335.32 W and December at 222,796.34 W.

Key observations reveal that April has the highest demand, suggesting significant
cooling needs likely driven by increasing outdoor temperatures leading into summer.
Conversely, July, with its lower demand, may indicate reduced occupancy or cooler weather
patterns. Seasonally, there is a noticeable rise in demand from January through April,
culminating in April's peak before fluctuating in the warmer months. Following this peak,
demand slightly decreases during late spring and summer, stabilizing around 220,000 W, with
a small spike noted in November. The overall consistency in cooling demand during the latter
part of the year suggests that requirements remain relatively uniform, even as weather
conditions begin to shift. The accompanying bar graph visually represents these trends,
highlighting April's significant peak and July's anomaly. In conclusion, while monthly
cooling demand does fluctuate, the values generally remain within a close range, indicating
a stable requirement throughout the year. Monitoring these trends is essential for optimizing

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 resource allocation and planning infrastructure needs effectively in district cooling systems.

7.0 TECHNICAL SPECIFICATIONS AND COMPLIANCE

7.1 Technical Specifications
7.1.1 Introduction of Technical Specifications

The technical specifications for the proposed cafeteria redesign at Tun Hussein Onn
University emphasize a comprehensive approach to sustainability, functionality, and adherence
to Malaysian building regulations. The goal is to integrate cutting-edge building services
technologies to create a safe, efficient, and comfortable space. The technical specifications,
which cover waste management, plumbing, HVAC systems, lighting, and compliance
standards, guarantee that the cafeteria runs smoothly while minimizing environmental impact.

HVAC systems are central to maintaining thermal comfort and indoor air quality. The
proposed design includes the implementation of a Variable Refrigerant Flow (VRF) system,
which ensures energy-efficient heating and cooling by dynamically adjusting refrigerant flow
to match usage demand. Advanced features like smart thermostats, which enable zone-specific
temperature control and minimize energy waste during off-peak hours, are incorporated into
this system. High-efficiency air filters that meet HEPA regulations will improve the quality of
the air by removing pollutants, allergies, and fine particles. It is advised to use Variable Speed
Drive (VSD) fans to maximize energy efficiency by modifying speed in response to actual
ventilation requirements. Thermal imaging cameras will be used to locate and fix heat loss
locations to guarantee adequate insulation.

The design of the lighting systems will balance artificial and natural light to increase
user comfort and energy efficiency. LED lighting fixtures, which provide brighter and more
consistent illumination while using up to 80% less energy than conventional incandescent
bulbs, are included in the standards. Motion sensors and dimmers are examples of smart
lighting controls that will be incorporated to improve energy use by automatically altering
brightness based on natural light levels and occupancy. The cafeteria's design also includes
skylights with photovoltaic integration to maximize daylight and capture solar energy,
minimizing the need for artificial lighting during the day. This combined strategy lowers energy
expenses while simultaneously giving users a cozy and welcoming environment.

The plumbing systems will put a high priority on hygiene and water efficiency, with
features like dual-flush toilets, low-flow faucets, and touchless fixtures to reduce water waste.

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To reduce total water demand, greywater recycling technologies will be implemented to
repurpose water for non-potable applications like toilet flushing and irrigation. To guarantee
lifespan and dependability, sturdy piping materials that adhere to regional safety regulations
will be utilized. To ensure a steady water supply and avoid system strain, the plumbing system
will also have pressure regulators, which will help it run more efficiently.

Waste management systems will be designed with user convenience and sustainability
in mind. The cafeteria will encourage appropriate disposal methods by providing separate trash
cans for general waste, recycling, and composting. To enable a circular waste management
system, bio-digesters will be erected to transform organic waste into useable biogas. Bins will
be equipped with real-time garbage level sensors to help with collection schedules and avoid
overflow. To educate staff and students about sustainable practices, composting zones will be
accompanied by instructional signage.

The design will adhere to compliance standards, including Malaysian Standards MS

1184 for accessibility, Uniform Building By-Laws (UBBL) for fire safety, and guidelines from
the Energy Commission for energy-efficient buildings. Individuals with impairments will
benefit from accessibility features such as ramps, handrails, and non-slip flooring. Fire safety
measures will include strategically placed fire exits, signs, and sprinkler systems to protect
people. By incorporating these technological standards, the rebuilt cafeteria hopes to create a
safe, sustainable, and user-friendly environment that serves the different demands of Tun
Hussein Onn University students and faculty.

7.1.2 Building Accessibility

Accessibility, fire safety, and environmental standards are critical components of

building service specifications in Malaysia, governed by comprehensive regulations to ensure
safety, inclusivity, and sustainability. Accessibility standards are guided by MS 1184 and the
Uniform Building By-Laws (UBBL), which mandate features like barrier-free entrances,
ramps with proper gradients and handrails, accessible lifts, and parking spaces. Signage for
visually impaired individuals and adequate facilities for people with disabilities (PWD) are
also required to promote inclusivity. These regulations aim to ensure that buildings
accommodate individuals of all abilities, providing equal access to essential spaces and
services

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 Figure 7.1.1 Toilet Figure 7.1.2 Praying Room

For toilets, the general requirements include a minimum door width of 900 mm to
facilitate wheelchair access and a turning radius of at least 1,500 mm inside the cubicle. Grab
bars should be installed at a height of 800 mm to 1,000 mm, capable of supporting a weight
of at least 120 kg. The lavatory must be positioned at a height of 700 mm, with a knee
clearance of 700 mm high and 480 mm deep. Additionally, the toilet seat height should range
from 480 mm to 500 mm, and tactile and Braille signage must be placed outside the toilet
doors. In praying rooms, the access route should have a minimum width of 1,200 mm leading
to the prayer area. The flooring should consist of non-slip materials for safety, and there
should be a designated space of at least 2 m² for wheelchairs or mobility aids. Prayer mats
need to be securely fastened to prevent slipping, and clearly visible signage, including tactile
options, should be provided for guidance.

Figure 7.1.3 ATM Machine Figure 7.1.4 Elevator

For ATM machines, the screen and keypad should be positioned between 750 mm
and 1,200 mm from the ground. A minimum knee clearance of 700 mm is required, and
important buttons and card slots should be easily accessible without obstruction. Audio
assistance in the form of voice prompts must be available for blind users, and high-contrast
colors should be used for buttons and backgrounds to enhance visibility. Elevators must have

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 a minimum door width of 900 mm to accommodate wheelchairs. Controls should be
positioned between 900 mm and 1,200 mm above the floor, with all buttons featuring Braille.
Additionally, elevators should have both audible and visual floor indicators to inform users
of their current location. The minimum internal dimensions should be 1,100 mm x 1,400 mm
to ensure sufficient space for wheelchair access.

Figure 7.1.5 Water dispenser Figure 7.1.6 Public benches

Water dispensers should have a dispensing spot at a maximum height of 1,000 mm,
with a clear floor space of at least 1,200 mm x 1,200 mm in front. The controls should be
easy to operate, allowing for use with one hand, and signage indicating how to use the
dispenser should be in clear, large print. Next, Public benches should be designed with a
height between 450 mm and 550 mm, including backrests and armrests to assist individuals
in sitting and standing. There should be a clear space of at least 1,200 mm x 1,200 mm in
front of the benches to allow for maneuverability, and non-slip materials should be used to
ensure safety.

Adhering to these specifications is crucial for ensuring that facilities are accessible to
everyone, including individuals with disabilities. This commitment to inclusivity promotes
better access to public spaces and aligns with the Malaysian standards for Universal Design,
ultimately enhancing overall accessibility in the built environment.

7.1.3 Fire Safety System

Fire safety is important with strict provisions under the UBBL to prevent and mitigate
fire hazards. Structural components must use fire-resistant materials, and buildings are

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required to have adequate fire escapes that meet minimum width and capacity standards. Fire
detection and suppression systems, such as smoke detectors, alarms, and sprinklers, must
comply with MS 1745. Besides, designated fire assembly points and emergency lighting
ensure the safe evacuation of occupants during emergencies. Regular inspections and
compliance with fire safety codes are essential for obtaining approvals and certifications.

Figure 7.1.2.1 Evacuation Routes

Evacuation routes must be clearly marked with pathways indicated by red arrows on
the plan. These routes should remain unobstructed and accessible, particularly for individuals
with disabilities. Illuminated exit signs should be positioned above all emergency exits,
accompanied by directional signage at key points to guide occupants towards safe exits.

Figure 7.1.2.2 Fire extinguishers

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 Fire Extinguishers are essential components for fire safety, specifically ABC Dry
Chemical types. They should be strategically located near exits, represented as red squares
on the building plan, and must be accessible within 30 meters of any point in the assembly
areas. A minimum of one extinguisher is required for every 200 square meters of space,
mounted at a height of 1.5 meters from the floor to the top handle. To ensure visibility and
ease of identification, clear signage indicating 'FIRE EXTINGUISHER' should be placed
above each unit.

Figure 7.1.2.3 Fire alarm system

The Fire Alarm System plays a crucial role in early fire detection. It consists of an
automatic system equipped with smoke detectors, which should be installed throughout the
building, especially in hallways, storage rooms, and assembly areas, marked by circles on the
plan. The control panel for the fire alarm should be situated near the main entrance for easy
visibility and accessibility. Additionally, audio alarms must be placed in adjoining areas,
along with visual alarms to aid individuals with hearing impairments.

Figure 7.1.2.4 Fire alarm system

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 Fire-resistant Doors are another critical aspect of fire safety, with specifications
requiring a minimum 1-hour fire-resistance rating (FD60). These doors must comply with
MS 1184 regulations. Their installation should be at entrances to stairwells and fire exits, as
well as in work areas that require separation from public assembly areas, as indicated by solid
lines on the plan. Hardware for these doors should include self-closing devices and panic bars
to facilitate emergency exits. Furthermore, fire-resistant Walls are also necessary to prevent
the spread of fire, with a minimum 1-hour fire-resistance rating. These walls should separate
high-risk areas from assembly areas, with their locations highlighted by thick lines on the
floor plan. They are also essential in utility rooms and storage areas that contain flammable
materials.

Regular maintenance and inspections of all fire safety equipment must be conducted
to ensure functionality. Additionally, staff training on fire safety procedures and equipment
usage should occur regularly, with mandatory fire drill simulations to enhance readiness for
emergencies. This comprehensive approach leverages the building's layout effectively and
ensures compliance with fire safety standards.

In summary, the fire safety equipment specified includes ABC Dry Chemical fire
extinguishers located near exits and assembly areas, an automatic fire alarm system with
smoke detectors throughout the building, fire-resistant doors with a 1-hour fire rating at
critical access points, and fire-resistant walls separating high-risk areas. Furthermore, clearly
marked evacuation routes and illuminated signage are crucial for effective emergency
response.

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7.2 Detail Equipment, System Routing, and Power Requirement

7.2.1 Introduction of Mechanical, Electrical, and Plumbing Systems

The integration of Mechanical, Electrical, and Plumbing (MEP) systems in the

redesigned cafeteria at Tun Hussein Onn University plays a pivotal role in ensuring
sustainability, functionality, and compliance with modern standards. The design prioritizes
energy economy, user comfort, and environmental responsibility, utilizing advanced
technology while conforming to local rules for optimal functioning.

Mechanical systems, particularly Heating, Ventilation, and Air Conditioning (HVAC),

are crucial for thermal comfort and air quality. The implementation of Variable Refrigerant
Flow (VRF) systems is proposed to ensure precise temperature control and energy efficiency.
According to Afram and Janabi-Sharifi (2014), VRF systems dynamically change refrigerant
flow to fit load needs, resulting in considerable energy savings while preserving comfort. HEPA
filters will be used to improve air quality by collecting 99.97% of airborne particles as small
as 0.3 microns, as suggested by ASHRAE (2020). Noise-reducing methods, such as vibration
isolation and acoustically treated ducts, will provide a peaceful environment suited to dining
and studying.

Electrical systems are intended to promote both energy efficiency and dependability.
The cafeteria will use LED lighting fixtures, which have been demonstrated to consume up to
80% less energy than typical incandescent bulbs (US Department of Energy, 2019). Smart
lighting controls, such as motion sensors and dimmers, will further decrease energy waste by
altering illumination to match occupancy and natural light levels. Photovoltaic panels will be
erected on roofs to harness solar electricity, helping to meet the cafeteria's energy demands.
Furthermore, battery energy storage systems (BESS) will save excess energy for usage during
peak hours or power outages, assuring continuous functioning.

The plumbing systems promote water saving and hygiene. Low-flow fixtures, dual-
flush toilets, and touchless faucets are advised for reducing water use and improving
cleanliness. Savarkar et al. (2023) emphasize the significance of plumbing systems in ensuring
hygiene standards, particularly in high-traffic areas such as cafeterias. Greywater recycling
systems will be deployed to minimize freshwater demand by reusing water for irrigation and
flushing. To guarantee lifespan and wear resistance, durable materials such as PVC and PEX
pipes that meet Malaysian Standards MS 1583 will be utilized.

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 A sustainable approach to waste management is integral to the design. Wastewater from
sinks and dishwashing stations will be handled utilizing a greywater recycling system, as per
Wang and Adeli's (2014) research, which shows the benefits of reusing water to minimize
pressure on municipal supplies. In addition, sanitary plumbing systems will have backflow
prevention devices to protect against contamination, maintaining a clean and safe water supply.

The cafeteria redesign prioritizes efficient MEP systems, which not only improves user
experience but also lowers operational costs and environmental impact. To comply with local
regulations, the MEP systems will adhere to guidelines established by Malaysian Standards and
the Uniform Building By-Laws (UBBL). For instance, fire safety measures will include smoke
detectors and sprinklers integrated into both mechanical and electrical systems, ensuring rapid
response in emergencies.

7.2.2 Detail of Mechanical System

The HVAC system for the university cafeteria includes several key components designed for
efficiency and functionality. First, air conditioning units will utilize VRF (Variable
Refrigerant Flow) systems, which are recommended for their flexibility and energy
efficiency. The cooling capacity of these units will be tailored to the seating capacity and
expected heat load within the cafeteria.

Figure 7.2.1.1 Mechanical (HVAC) System

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 Next, air handling units (AHUs) will be selected based on the air volume
requirements, calculated according to Malaysia's MS 1525 standards for energy efficiency
and indoor air quality. Placement of these units will be strategic, located on both the ground
and first floors as illustrated in the provided drawings. For ductwork, galvanized steel will be
used due to its durability, with insulation applied where necessary to minimize thermal losses.
The route of the ducts will adhere to the schematic routes in the drawings, ensuring
connections to all key areas, including the kitchen, dining sections, and restrooms.

Ventilation fans will be employed, comprising exhaust fans for kitchen spaces and
supply fans for dining areas. Their capacity will be sized according to the Malaysian Code of
Practice for ventilation (MS 1525). Additionally, a Building Management System (BMS) will
be integrated to effectively monitor and control the HVAC systems, optimizing overall
performance. Programmable thermostats and CO2 sensors will also be utilized in dining areas
to maintain comfort levels. The routing of the HVAC system will include clearly marked
supply and return ducts indicated in blue and pink in the drawings. These ducts will be
properly insulated and routed according to the schematic layout. For refrigerant lines, copper
piping will be employed, ensuring proper sizing based on the specifications of the selected
units.

Calculating the electrical load for the HVAC systems will follow the Malaysian
Electrical Standards (MS 602: Part 1). This calculation will factor in all components,
including compressors, fans, and control panels. Typical power ratings include 2-5 kW for
AHUs, 3-12 kW for VRF units, and 0.5-2 kW for each exhaust and supply fan. Each unit will
require dedicated circuits based on these load calculations, incorporating appropriate circuit
breakers to comply with local electrical codes. Additionally, emergency power requirements
will be planned to ensure backup power supply for critical systems, such as kitchen
ventilation, thereby adhering to health and safety standards.

All designs will comply with MS 1525 for energy efficiency and MS 593 regarding
ventilation and indoor air quality. Regular testing and balancing (TAB) of airflow will be
essential to ensure alignment with design specifications and to achieve optimal energy
performance. As conclusion, this overview provides a foundational framework for the design
and implementation of the HVAC system within the university cafeteria. It is important to
consult with a local engineer who is knowledgeable about the latest Malaysian standards and
codes to ensure adherence to legal and safety requirements throughout the project.

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7.2.3 Detail of Plumbing System

Figure 7.2.2.1 Plumbing (Cold Water) System

The plumbing system for the university cafeteria relies on several essential
components. Cold water storage tanks are necessary for regulating the water supply. To
maintain appropriate pressure throughout the system, booster pumps are employed, while
submersible pumps are utilized for extracting water from these tanks. Additionally, various
types of valves play critical roles: gate valves are used for isolation, check valves prevent
backflow, and pressure reducing valves ensure that system pressure is maintained. The
materials selected for pipes are also crucial; PVC or HDPE are commonly chosen for cold
water applications due to its cost-effectiveness and resistance to corrosion, while copper may
be employed in certain situations for added durability. Finally, fittings and accessories such
as elbows, tees, reducers, and flanges are essential for connecting the different pipes.

For effective water distribution, the main supply line should connect from the water
source to the storage tanks, and then extend to various outlets, including the kitchen and
restrooms. In multi-story buildings, vertical stacks should be installed to distribute cold water
upwards from the ground floor to the first floor. Branch lines then connect these vertical
stacks to fixtures such as sinks and toilets. It is important that these branch lines are sloped
properly at least 1% to facilitate proper drainage. Careful planning of the routing is necessary
to minimize bends and avoid unnecessary lengths, ensuring a more efficient system.

The power needs for the plumbing system are primarily determined by the pumps. A
dedicated electricity supply must be established, in accordance with the specifications of the

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pumps, which typically range from 0.5 HP to 5 HP depending on their size. It is also advisable
to include automated controls for the pumps and valves, which require appropriate electrical
connections. Adequate lighting is also crucial in pump rooms and maintenance areas to ensure
safety and ease of access during operation and upkeep. Ensuring compliance with relevant
standards is vital for the plumbing system's functionality and safety. The Malaysian
Standards, such as the MS 1514 series for plumbing installations and MS ISO 14001 for
environmental management practices, should be strictly followed. Additionally, it is essential
to comply with local health department regulations to ensure the system meets health and
safety requirements.

Implementing a cold-water plumbing system in the university cafeteria requires

adherence to Malaysian Standards, focusing on efficient routing, adequate pressure, and
reliability. Engaging with a local engineer is recommended to ensure that all aspects of the
system comply with the latest regulations and best practices for safety and performance.

Figure 7.2.2.2 Plumbing (Sanitary) System

Continuing to sanitary system, the sanitary fixtures within the cafeteria will include
various sinks for dishwashing, handwashing in restrooms, and serving stations. Toilets and
water closet units will be chosen based on water efficiency, tailored to the expected user
frequency. Male restrooms will include urinals if applicable, while floor drains will be
strategically placed in kitchen and service areas to facilitate proper drainage.

In terms of waste management, the plumbing system will utilize PVC or UPVC pipes
for waste lines, with grease traps installed to handle kitchen drainage effectively. Vent pipes
are crucial as they prevent the siphoning of traps and promote air flow within the waste
systems. The sanitary drainage system will connect all fixtures to a central waste stack,
ensuring a minimum slope of 1:40 for horizontal pipes to facilitate proper drainage. Each

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 sanitary fixture will have its own trap, typically a P-trap, to prevent odors from escaping.
Kitchen sinks will be routed to a grease trap before connecting to the main sewer line,
ensuring that all waste is efficiently directed through the system in adherence to the layout.

As a decision, all plumbing designs must comply with local codes and regulations.
Comprehensive calculations should consider peak load demands to ensure redundancy for
critical systems. Furthermore, it is vital to factor in future expansion possibilities and
maintenance access during the design phase. This outline serves as a foundation for the
plumbing and sanitary systems in the cafeteria building, guided by the architectural views
and Malaysian standards. Adjustments may be necessary depending on specific design
choices and additional details provided.

7.2.4 Detail of Electrical System

The electrical system for the cafeteria will encompass a variety of equipment tailored
to meet its operational needs. At the core of this system is the main switchboard, which acts
as the primary distribution point for the electrical supply. This switchboard will be equipped
with circuit breakers and protective devices in compliance with MS IEC 60364. To enhance
efficiency and reduce voltage drop, sub-panels will be installed on each floor, distributing
power to various circuits such as lighting, appliances, and HVAC systems.

Figure 7.2.3.1 Electrical System

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 In cases where voltage adjustments are necessary, transformers will be incorporated
into the system. Lighting fixtures will consist of energy-efficient LED options, including
ceiling-mounted and task lighting, ensuring alignment with MS 1525 for energy efficiency
standards. Additionally, there will be strategically located power outlets (13A and 15A) for
kitchen equipment and general use, alongside conveniently placed switches. To provide
safety during power outages, emergency lighting systems and illuminated exit signs will be
installed in accordance with safety regulations.

The routing of the electrical system will adhere to best practices to ensure both
efficiency and safety. The main power supply connection will be established through a
designated entry point for the building, linking to the main switchboard. To manage electrical
cables throughout the facility, conduit and cable management will utilize materials such as
PVC or metal, with proper securing and spacing to comply with MS 2300 standards. Vertical
risers will facilitate the upward movement of cables between floors, while horizontal runs
will be designed to traverse along ceilings and walls. Minimizing bends in the cables will be
prioritized to reduce voltage drops. Furthermore, circuit segmentation will be implemented,
dedicating different circuits for major systems including the kitchen, HVAC, and lighting to
ensure efficient load management and streamlined troubleshooting.

Calculating the power requirements for electrical equipment will involve several
important considerations. A thorough load calculation will be undertaken to ascertain the total
expected demand, factoring in peak hours and specific equipment specifications. Each piece
of equipment, such as cooking appliances, refrigerators, and dishwashers, will be rated for its
power consumption (in kW), including allowances for starting loads where applicable.
Circuit ratings will be established for each allocated circuit, ensuring that breakers and fuses
are appropriately sized to prevent overloads. Additionally, redundancy and safety measures
will be adopted for critical systems, facilitating uninterrupted operation while adhering to
safety standards related to circuit protection and emergency provisions.

It can be concluded that all electrical designs and installations will adhere to
Malaysian electrical codes and standards, including MS 1019 (Code of Practice for Electrical
Installations). Emphasis will be placed on safety protocols, which include proper grounding
and bonding practices to mitigate electrical hazards. As part of the design process,
considerations for future expansion possibilities will also be integrated to accommodate
potential increases in electrical demand.

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7.3 Sustainable Materials

The use of sustainable materials in the redesigned cafeteria at Tun Hussein Onn
University underscores the project’s commitment to environmental stewardship, resource
efficiency, and user well-being. Sustainable material selections not only lower the facility's
environmental impact, but they also improve its overall quality and durability. This section
emphasizes the materials used in the construction, furnishings, and operating aspects to ensure
compliance with green building standards.

Recycled and recovered materials help to reduce the need for virgin resources and
minimize waste. Recycled concrete aggregates (RCA) will be employed in structural elements,
in accordance with Oduyemi and Okoroh's (2016) results, which highlight the environmental
and economic benefits of recycling building materials. Furthermore, salvaged wood and
recycled steel will be used in furniture and fixtures, lowering carbon emissions associated with
new material manufacturing. The Green Building Council (2020) states that such techniques
may greatly reduce greenhouse gas emissions while maintaining building integrity.

The document emphasizes the selection of sustainable materials to enhance ecological

responsibility and resource efficiency while reducing environmental impact. A significant
focus is on the use of recycled materials for furniture, flooring, and structural elements.
Examples include reclaimed wood, recycled metal, post-consumer plastics, and recycled
concrete aggregates (RCA). These choices reduce reliance on virgin raw materials, lowering
the energy and environmental costs of extraction and manufacturing. Additionally, by
repurposing materials, the project minimizes landfill waste and supports the principles of a
circular economy.

Figure 7.3.1 Recycle material into furniture

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 Materials obtained locally such as bamboo and certified lumber will be favored to
reduce transportation emissions and boost the local economy. Bamboo, recognized for its quick
growth and renewable nature, is an excellent choice for flooring and ornamental features.
Certified lumber, acquired in accordance with Forest Stewardship Council (FSC) principles,
assures that wood products are derived from responsibly managed forests. According to Eren
and Erturan (2013), employing local resources decreases environmental effect while also
encouraging community engagement in sustainable construction techniques.

Figure 7.3.2 Bamboo as construction material

Furthermore, Low-VOC (Volatile Organic Compounds) goods such as paints,

adhesives, and varnishes will be utilized throughout the restaurant to enhance indoor air quality
and create a healthier atmosphere for patrons. VOCs have been linked to poor respiratory health
and indoor air pollution. Wang and Adeli (2014) argue for sustainable building designs that
promote occupant well-being, and the use of low-VOC materials is consistent with their
suggestions.

Figure 7.3.3 Volatile Organic Compounds (VOC) free paints

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 Besides, innovative materials such as bioplastics and recyclable composites will be
used in the cafeteria's operations. For example, bioplastic utensils and food containers will
replace single-use plastics, supporting waste reduction efforts. Furthermore, countertops and
ornamental panels constructed of recycled composites will improve durability and
attractiveness. These practices echo the findings of Ibrahim et al. (2023), who emphasize the
role of sustainable materials in promoting functional and environmentally responsible designs.

The cafeteria's adherence to green building standards such as GreenRE or LEED

assures that all materials satisfy established norms for sustainability and performance.
Certifications will be issued for materials that meet high environmental standards such as
durability, recyclability, and low environmental impact. These certifications verify that
materials meet criteria for energy efficiency, environmental responsibility, and health safety,
further strengthening the project's eco-friendly foundation.

The integration of these sustainable materials contributes to resource efficiency by

reducing raw material consumption and waste generation. Incorporating these sustainable
materials supports worldwide efforts to minimize carbon emissions and waste from building.
By utilizing recyclable, local, and low-VOC materials, the remodeled cafeteria not only meets
sustainability goals but also serves as a model for future academic initiatives. This method
assures that the facility will remain functional, visually beautiful, and ecologically responsible
for many years to come.

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8.0 DISCUSSION AND CONCLUSION

8.1 Discussion

The redesigned cafeteria at Tun Hussein Onn University reflects a holistic approach to
modern building services design by integrating energy-efficient systems, sustainable materials,
and user-centric layouts. The discussion focuses on the successes achieved, the challenges
encountered, and potential improvements for future iterations of similar projects. The design
process began with a thorough site analysis, which revealed key observations about foot traffic
patterns and space utilization. Notably, the cafeteria often became cramped during peak hours,
indicating a need for a more efficient layout that accommodates the flow of students and staff.
By addressing these issues, the project seeks to create a more inviting and practical
environment that fosters social interaction and collaboration among users.

The project's main accomplishments have been environmental sustainability and energy
efficiency. In line with the findings of Afram and Janabi-Sharifi (2014), who emphasized the
function of VRF in maximizing thermal comfort with minimal energy usage, the integration of
Variable Refrigerant Flow (VRF) systems with LED lighting has resulted in a considerable
reduction in energy consumption. The cafeteria's energy self-sufficiency is further aided with
solar panels for renewable energy and sophisticated lighting controls, which support the U.S.
Department of Energy's (2019) claim that LED lighting could reduce electricity use by up to
80%. All these technologies together provide a standard for green construction in education.

Another important success aspect is user-centered design. By dividing places for dining,
learning, and leisure, the careful spatial zoning improves user experience by supporting a
variety of activities. Ching's (2014) spatial zoning principles, which emphasize the significance
of maximizing movement and minimizing congestion in multipurpose areas, provide credence
to this. By addressing the unique requirements of both staff and students, elements like quiet
study areas, prayer rooms, and photocopying facilities create a multipurpose space that fosters
inclusivity and productivity.

Despite achievements, problems still exist. The high upfront cost of installing cutting-
edge equipment, such solar panels and VRF HVAC units, is one of the biggest obstacles.
Ibrahim et al. (2023) point out that initial investments in sustainable technology can be high
and that gradual deployment or outside funding may be necessary to lessen financial burden.
Another recurring issue is user adaptation to new systems, especially waste segregation

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procedures. This is consistent with research by Oduyemi and Okoroh (2016), who found that
user education and involvement are essential to the management of sustainable buildings.

Another issue is the possible misuse of some functionalities because of ignorance or

insufficient training. For example, the effectiveness of trash segregation containers is largely
dependent on user compliance, which necessitates regular training and encouragement.
Furthermore, as Savarkar et al. (2023) point out, greywater recycling systems provide long-
term sustainability advantages, but their long-term effectiveness depends on maintenance and
operating skills.

To address these challenges, targeted solutions can be implemented. Promoting

sustainability awareness and holding seminars will motivate employees and students to take an
active role in energy and waste reduction initiatives. Staff training and regular maintenance
plans will guarantee the long-term operation of sophisticated systems. The financial impact of
large initial expenditures can also be lessened by implementing expensive systems gradually
using funding or collaborations with groups that prioritize sustainability.

The initial concept drawings played a crucial role in visualizing the proposed changes.
These drawings not only outlined the spatial arrangements but also considered accessibility
and user movement, ensuring that the cafeteria is inclusive for all users. By delineating areas
for collaboration, private workspaces, and meeting rooms, the design reflects a thoughtful
approach to accommodating the diverse needs of students and staff. This iterative design
process allows for stakeholder feedback, ensuring that the final product aligns with the
overarching goal of creating a welcoming and effective workplace.

In summary, the renovated cafeteria is a prime example of a progressive approach to

sustainability and usability in educational settings. The project has effectively produced a
contemporary, environmentally friendly facility by combining cutting-edge technology,
sustainable materials, and user-centric designs. However, to guarantee the long-term success
and reproducibility of comparable initiatives, it will be essential to solve the issues of user
engagement, maintenance, and cost management.

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8.2 Conclusion

The redesigned cafeteria at Tun Hussein Onn University represents a milestone in

sustainable and user-centric building design, merging advanced technologies with a thoughtful
approach to spatial functionality. This project establishes a standard for incorporating green
construction practices into upcoming campus improvements in addition to meeting the urgent
demands of the staff and students.

Afram and Janabi-Sharifi (2014) highlighted the importance of VRF systems in

providing thermal comfort with little environmental impact, and the integration of energy-
efficient systems, such as Variable Refrigerant Flow (VRF) HVAC units and LED lighting, has
shown a significant reduction in energy consumption. Furthermore, using greywater recycling
systems and PV panels is in line with Wang and Adeli's (2014) suggestions for sustainable
building designs that reduce dependency on non-renewable resources. All of these programs
work together to lessen the campus's carbon footprint while encouraging water and energy
conservation.

The project effectively achieves its goal of developing a multipurpose area that
facilitates dining, learning, relaxing, and spiritual pursuits from the perspective of the user. The
focus on user comfort and spatial zoning is reminiscent of Ching's (2014) architectural
principles, which emphasize the value of accessibility and movement in public areas. The
project's dedication to meeting the many requirements of its customers is further evidenced by
the addition of study spaces, photocopying facilities, and prayer rooms.

Nonetheless, obstacles including excessive upfront expenses and the requirement for
constant user involvement point to regions that want enhancement. According to Ibrahim et al.
(2023), stumbled implementation and outside finance are frequently necessary for sustainable
initiatives to be economically feasible. Campaigns for education and awareness must also be
persistent to help users adjust to modern technologies, especially in waste management.
Resolving these issues is essential to guaranteeing the cafeteria's sustainability and adaptability.

The cafeteria ultimately acts as an example of how to strike a balance between

environmental care and operational effectiveness. Through its emphasis on energy-efficient
technology, sustainable materials, and user-friendly designs, the project supports international
initiatives to encourage sustainable development in educational institutions. The

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accomplishment of this project highlights the possibility that comparable initiatives may
enhance campus life while lessening their negative effects on the environment.

Maintaining the cafeteria's sustainability and functioning throughout time will depend
on user participation and ongoing system maintenance and enhancement. According to
Savarkar et al. (2023), appropriate maintenance and stakeholder involvement are critical to the
operational lifespan of green building systems. In addition to improving the campus
environment, this project encourages creativity and sustainability, which will motivate similar
efforts in the future.

In conclusion, the renovated cafeteria is a prime example of sustainable contemporary

design, both as a functional area and a driving force toward environmental improvement. Its
success emphasizes how crucial it is to combine cutting-edge building services, eco-friendly
materials, and user-centered features to design areas that are both ecologically conscious and
supportive of improving the campus experience.

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9.0 REFERENCES

i. Wang, N., & Adeli, H. (2014). Sustainable building design. Journal of civil engineering
and management, 20(1), 1-10.
ii. Oduyemi, O., & Okoroh, M. (2016). Building performance modelling for sustainable
building design. International Journal of Sustainable Built Environment, 5(2), 461-469.
iii. Ibrahim, H., Elsayed, M. S., Moustafa, W. S., & Abdou, H. M. (2023). Functional
analysis as a method on sustainable building design: A case study in educational
buildings implementing the triple bottom line. Alexandria Engineering Journal, 62, 63-
73.
iv. Eren, Ö., & Erturan, B. (2013). Sustainable buildings with their sustainable facades.
International Journal of Engineering and Technology, 5(6), 725.
v. Afram, A., & Janabi-Sharifi, F. (2014). Review of modeling methods for HVAC
systems. Applied thermal engineering, 67(1-2), 507-519.
vi. Muhamad, W. N. W., Zain, M. Y. M., Wahab, N., Aziz, N. H. A., & Abd Kadir, R. (2010,
January). Energy efficient lighting system design for building. In 2010 International
Conference on Intelligent Systems, Modelling and Simulation (pp. 282-286). IEEE.
vii. Soori, P. K., & Vishwas, M. (2013). Lighting control strategy for energy efficient office
lighting system design. Energy and Buildings, 66, 329-337.
viii. ASHRAE (2020). HVAC Applications Handbook. American Society of Heating,
Refrigerating, and Air-Conditioning Engineers.
ix. U.S. Department of Energy (2019). Benefits of LED lighting. Retrieved from
www.energy.gov.
x. Savarkar, R. S., et al. (2023). Planning and implementation of plumbing systems in
green buildings. Journal of Environmental Engineering, 149(2).
xi. Building and Construction Authority (BCA) Singapore. (2020). Green Mark for Non-
Residential Buildings 2015.
xii. Amjath, M. R., Chandanie, H., & Amarasinghe, S. D. I. A. (2021). Energy retrofits for
improving energy efficiency in buildings: a review of HVAC and lighting systems.
xiii. Avella, J. M., Souza, T., & Silveira, J. L. (2015, November). A comparative analysis
between fluorescent and LED illumination for improve energy efficiency at IPBEN
building. In The XI Latin-American congress electricity generation and transmission-
CLAGTEE, Brazil (pp. 148-151).

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xiv. Chew, I., Karunatilaka, D., Tan, C. P., & Kalavally, V. (2017). Smart lighting: The way
forward? Reviewing the past to shape the future. Energy and Buildings, 149, 180-191.
xv. Au-Yong, C. P., Ali, A. S., & Ahmad, F. (2014). Improving occupants' satisfaction with
effective maintenance management of HVAC system in office buildings. Automation
in Construction, 43, 31-37.
xvi. Fang, Y., Liu, C., Zhao, C., Zhang, H., Wang, W., & Zou, N. (2022). A study of the
effects of different indoor lighting environments on computer work fatigue.
International Journal of Environmental Research and Public Health, 19(11), 6866.
https://doi.org/10.3390/ijerph19116866

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10.0 APPENDIX (GOOGLE FORM)

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