Client:

Synopsis:

The University of Maryland has combined the populations of two housing units into one dining hall. The increase in population to 3,000 strained the existing servery and created long lines at each station.  We provided spatial allocations and schematic plans for an entirely new servery; with budget constraints, a few of the existing serving stations will remain.

The new areas maintain the 50's diner atmosphere with new menu concepts and additional 'food court' stations.  Existing stations are reconfigured and equipped for the current menu.  Student flow into and through the servery is eased with the use of stations set at proper angles for circulation.  To speed exit from the servery, the cashier location is moved directly toward the dining room; flow within the dining room is facilitated by moving the tray return conveyor out of the middle of the dining room.  Deli, pizza, beverage, and salad stations are much larger to handle more students.  The servery can also be used for board meals during summer events and conferences.

Scope of Responsibility:

Spatial allocations, preliminary plans, design development in CAD, non-proprietary specifications, bid document production, engineering systems drawings and rough-ins. Construction coordination.

Architect: