chapter2 slides
TRANSCRIPT
Chapter 2 Overview
Introduces the roles and responsibilities of each member of the foodservice design project team
Describes the sequence of steps involved in the design of a foodservice facility
Introduces the work typically performed by a foodservice consultant in the design process
Discusses how the costs of a new or renovated foodservice facility are estimated
The Project Team
The Owner’s Representative The Architect The Engineers The Foodservice Facilities Design
Consultant The Interior Designer The General Contractor The Foodservice Equipment Contractor
The Owner’s Representative – Typical Roles and Responsibilities
Selecting team members (architect, foodservice consultant, etc.)
Determining operational goals for the project
Setting the budget and obtaining funds for the project
Evaluating the design for the project Accepting or rejecting recommendations of
equipment, furniture, etc.
The Architect: Typical Project Roles and Responsibilities
Coordinating the work of the design team (engineers, consultants, interior designer)
Preparing and submitting design drawings and specifications for the project
Managing the bidding and contract negotiation process
Coordinates and inspects the construction process
Potential Architectural Team Members
Principal in Charge: markets the firm and negotiates the contract with the Owner; the individual ultimately in charge
Project Manager: responsible for the design process on a day-to-day basis; coordinates the work of the other team members
Design Architect: works closely in the planning and schematic design phases to set the overall direction of the design
Site Architect: has a temporary office at the job site and coordinates and supervises the construction progress
Criteria for Selecting an Architect
Successful experience with similar projects, including foodservice facilities
Relevant experience of the proposed team (engineers, consultants, etc.)
“Chemistry” – the expectation of a positive and productive working relationship
Ask for references, and contact them!
The Engineers: Roles and Responsibilities
Electrical engineers design the systems that supply electricity as needed in the facility
Mechanical engineers design the plumbing, heating, ventilation, and air-conditioning systems within the facility
Structural engineers design systems to support the structure of the building and to protect its integrity
Civil engineers design site improvements necessary for a facility
The Foodservice Consultant: Typical Roles and Responsibilities
Assists the Owner in identifying operational goals and objectives
Works closely with the Architect to determine space requirements
Designs the foodservice areas and lays out equipment within them
Recommends equipment to the Owner Prepares drawings and specifications for the
foodservice-related parts of the project Coordinates construction of the foodservice areas,
including an inspection of the completed facility
Common Foodservice Consulting Services
Market and Financial Feasibility Studies as described in Chapter 1
Master Planning and Programming to determine what approaches, systems, and design concepts will best meet the Owner’s objectives
Facility Evaluation to pinpoint strengths and weaknesses of existing foodservices and recommend improvements
Foodservice Facilities Design (as described in the previous slide)
Operations Analysis to identify inefficiencies and recommend improvements
The Interior Designer: Typical Roles and Responsibilities
Gives the foodservice operation its distinctive visual character and theme through the design of interior spaces, the selection of colors, and the specification of furniture and finishes.
Focuses on the public or customer parts of the facility, rather than on the kitchen or storage areas
The General Contractor: Typical Roles and Responsibilities
Overall responsibility for the construction of the facility in accordance with the plans and specifications prepared by the design team
Selects sub-contractors to perform specific parts of the construction work, coordinates their progress, and monitors their performance
Works with the Architect and Owner to resolve problems encountered in the construction process
Alternatives to a General Contractor
Construction Manager (a firm) is involved as part of the design team, advising on construction costs of design alternatives; also coordinates the actual construction.
Design-Build is a construction firm that employs its own architects, engineers, and consultants, and so handles all aspects of the project from inception through design to opening day
The Foodservice Equipment Contractor
A dealer who markets foodservice equipment
May be a sub-contractor hired by the General Contractor or may be a ‘prime’ contractor hired by the Owner
Furnishes and installs the equipment as designed and specified by the Foodservice Design Consultant
The Design Sequence
3. PROGRAMMING
4. SCHEMATIC DESIGN
5. DESIGN DEVELOPMENT
6. CONSTRUCTION DOCUMENTS
7. BIDDING & AWARD
8. CONSTRUCTION ADMINISTRATION
9. INSPECTION & ACCEPTANCE
10.IMPLEMENTATION
& TRAINING
PRE-DESIGN DESIGN POST- DESIGN
1. CONCEPTDEVELOPMENT
2. FEASIBILITY
Programming
Space analysis, to determine the amount of area required for each of the functional areas of the foodservice operation
Determination of adjacency – what functional areas need to be located next to each other?
Preparation of a “Foodservice Program Statement,” a narrative description of the requirement of each functional area, used by the design team
Adjacency Matrix (Portion)
R. D.S. R.S. P.P.
Receiving
Dry Storage 1
Refrigerated Storage 0 1
Pre-preparation 0 2 3
Final Preparation 0 0 2 3
The larger the number, the more important it is for the two functional areas to be located adjacent to each other
Final Prep andPre-Prepshould beadjacent
Foodservice Program Statement Elements – Partial Example
Room/Area # 103
Room/Area Name Dishroom
Relationship to other Areas
Near dining room and kitchen …
Description of Use To wash all utensils, serving pans, china, glassware …
Square Footage 420 (39 square meters)
Finishes Walls … Floors … Ceilings … Lighting…
Schematic Design (Phase I)
Shows the shape of the building, the entrances and flow patterns, and the location of the dining rooms, kitchen, and other major components of the foodservice facility
Typically prepared, presented to the Owner, and revised several times
A preliminary estimate of the cost of construction is typically prepared near the end of the schematic design phase
Design Development (Phase II)
The team ‘fleshes out’ the design of the project through increasingly detailed drawings
Alternative systems are evaluated through value engineering
Foodservice equipment selections are made in consultation with the Owner
Detailed floor plans, utility drawings, elevations and sections are prepared
Preliminary specifications are prepared Cost estimates for the project are revised and
refined
Construction Documents (Phase III)
Drawings showing construction of the new or renovated facility, including all site work, structural systems, rooms and other spaces, utility systems, equipment, finishes, and details
Specifications describing the materials and products, the standards of workmanship, the methods of fabrication and construction, the applicable code requirements, and the methods of installation, cleaning, and testing
General conditions of the contract defining terms, assigning responsibility, establishing payment schedules, describing how changes are to be handled, and listing the specific project conditions
Types of Specifications
Descriptive specifications identify all the important characteristics of the material or product
Proprietary specifications identify the product by reference to a manufacturer and model number, and require the contractor to provide that item and no other
Performance specifications. Establish performance criteria that are relatively independent of the specific description of the item
Bidding & Contract Negotiation (Phase IV)
Putting the project “on the street” Interested contractors prepare proposals following
the requirements of the documents Questions regarding the requirements are
addressed by the design team Bids are due by a deadline (4-8 weeks for
foodservice equipment) Bids are evaluated for conformance to the contract
requirements The successful bidder (often the lowest qualified
price) is identified and a contract is negotiated
Bidding & Contract Negotiation (Phase IV)
Foodservice equipment contractors often propose substitutions and alternates to what was specified in the bid documents Substitutions are proposals to provide materials, products,
equipment, or systems from a manufacturer other than the one named in the specifications
Alternates are proposals to provide materials, products, equipment, or systems different from what was described in the specifications, generally at a significantly lower price
Substitutions and Alternates are evaluated by the Foodservice Design Consultant, who makes a recommendation to the Owner regarding their acceptance
Construction Coordination (Phase V)
Review of the “shop drawings” and equipment submittals prepared by the Foodservice Equipment Contractor
Coordination with the Architect and contractors where questions arise in the construction process about the foodservice installation, often through job site meetings
Review of proposed changes to the work Examination of the construction progress and
installation of the foodservice equipment Preparation of a “punch list” identifying where the
work fails to meet the requirements of the contract documents
Implementation & Training
Benefit employees by: Explaining the intent of the design Learning the most efficient and effective ways of
using the new facility Demonstrating the proper use and maintenance
of new equipment
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