Design Guide 3

DesignGUIDE

TAMU - Corpus Christi Dining Hall Texas A&M University - Corpus Christi, Texas | Feasibility Study - March 4, 2013

Project Team TAMU - Corpus Christi Dining Hall

PLANNING / ARCHITECTURE

Broaddus Planning 1301 S. Capital of Texas Hwy. Suite A-302 Austin, TX 78746 Tel: (512) 329-8822

Kirksey | Architecture 6909 Portwest Drive Houston, TX 77024 Tel: (713) 850-9600

civil & structural engineering

Jaster Quintanilla 1301 W. 7th Street Suite 141 Fort Worth, TX 76102 Tel: (214) 623-5892

mep engineers

E&C Engineers 1010 Lamar #650 Houston, TX 77002 Tel: (713) 580-8800

FOOD SERVICE PLANNING

Worrell Design Group Tel: (713) 784-0290

1

Project Highlights based on POR TAMU - Corpus Christi Dining Hall

‘‘

Create a unique gathering and dining destination for the campus community to serve as a focal

’’

point to engage socially and academically while enjoying an array of healthy dining options.

BASIC INFO

• • •

17,000 - 21,000 GSF Service capacity of 325-450 students Total Project Budget: $8,000,000

Program elements

• • • • •

Provide efficient Grab-n-Go that can be open during non-dining hours Provide an open / demonstration kitchen concept Use a modified “pod” serving concept Provide a strong indoor / outdoor connection Provide flexible dining to allow for some areas to break off as private spaces

TEXAS A&M UNIVERSITY - CORPUS CHRISTI

| NEW DINING HALL

AERIAL DIAGRAM 2013.01.09

2

Schematic Design TAMU - Corpus Christi Dining Hall

3

Schematic Design: Overview TAMU - Corpus Christi Dining Hall

DESIGN strategies

• • • • •

Make every seat a great seat Showcase the culinary concept and create a variety in food and dining options Select materials and images that embody the spirit of the island university Each dining area creates a unique space reflective of the coastal environment Tie exterior design with interior spaces

project HIGHLIGHTS

• • • • •

A clear program that is divided into 3 sections: Kitchen / Support, Main Dining, and Breakout / Private Dining Dual access entry that is both covered and isolated from students exiting the building Dispersed dining concepts that provide a variety of experiences and promote efficient traffic flow A Grab-n-Go that can be operated during non-dining hours and accessible through a separate entry/exit An interior seating capacity of 440 students over 18,700 GSF

4

Schematic Design: Site TAMU - Corpus Christi Dining Hall

FEASIBILITY MEETING #4: 02/19/2013

One scheme was selected and advanced according to issues discussed in the Feasibility Meeting held 01/30/2013 Food concept pods were formatted to accomodate Sodexo standards Interior renderings portrayed an overall concept of the design direction Attendees encouraged to comment and notate all drawings where they saw needed

 

 

   

• • • •

5

Schematic Design: Floor Plan

# 1

TAMU - Corpus Christi Dining Hall

#LayID #DrgID

ELEC

SPORTS (111)

ENTRY

EXIT

WARE WASH

GRAB -NGO

MEN

JAN

1

THE SHORE (60)

BEV

MDF

2 OFFICE

TLT

SERVERY COUNTER

TLT

TLT

DISH RETURN

KITCHEN BKFST/ BEV

BEVERAGE

OFFICE

5

THE BEACH (70)

REF 3 #

DUMPSTER

# 2

BEVERAGE

FOOD COURT (80)

3 PREP

ELEC

4

GENERATOR

WOMEN CHEF'S TABLE (35) TRANSFORMER

DRY STORAGE 495 SF FREEZER 220 SF

PATIO

REF 220 SF

REF 220 SF

PUMP RM AHU

# 1

THE BAY (82)

6

CHILLER

CHILLER

Schematic Design: Axonometric Renderings TAMU - Corpus Christi Dining Hall

7

Schematic Design: Section Perspectives TAMU - Corpus Christi Dining Hall

8

Schematic Design: Exterior Renderings TAMU - Corpus Christi Dining Hall

9

Schematic Design: Interior Renderings TAMU - Corpus Christi Dining Hall

The Bay

The Shore

10

Schematic Design: Interior Renderings TAMU - Corpus Christi Dining Hall

The Beach

11

Schematic Design: Interior Renderings TAMU - Corpus Christi Dining Hall

The Pier - Main Dining

12

Schematic Design: Food Concept TAMU - Corpus Christi Dining Hall

food concept info

• •

Sodexo Dining Concepts Worrell Design sketches incoporating Sodexo standards with current schematic design

13

Schematic Design: Food Concept TAMU - Corpus Christi Dining Hall

Residential Dining Experience

Restaurant Collection 360 GRILL: OVERVIEW The 360 Grill is a centerpiece action station where guests can enjoy a fun and interactive dining experience. Fresh healthy food options abound, and the station can accommodate a wide range of fare, from Asian to Southwest and everything in between. Circular and accessible from all sides, this station is truly dynamic.

Guests can pick out ingredients, hand them to the chef, grab a seat on a bar stool and watch as the chef prepares their meal for them. The 360 Grill is bound to be a favorite dining destination in your facility.

As implemented at the University of Pittsburgh Confidentiality Notice: This publication contains information from Sodexo, Inc. which may be confidential and/or proprietary. If you are not the intended recipient, be aware that any disclosure, copying, distribution or use of the contents of this information is prohibited. Š Copyright Sodexo Inc.

| Implementation Strategy

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Schematic Design: Food Concept TAMU - Corpus Christi Dining Hall

Residential Dining Experience

Restaurant Collection 360 GRILL: EQUIPMENT SPECIFICATIONS

Confidentiality Notice: This publication contains information from Sodexo, Inc. which may be confidential and/or proprietary. If you are not the intended recipient, be aware that any disclosure, copying, distribution or use of the contents of this information is prohibited. Š Copyright Sodexo Inc.

| Implementation Strategy

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Schematic Design: Food Concept TAMU - Corpus Christi Dining Hall

Residential Dining Experience

Restaurant Collection BASIC KNEADS: OVERVIEW Basic Kneads is a deli and so much more, designed to provide fresh, delicious options for all day parts. Much like a Panera Bread, at Basic Kneads artisan breads are prepared fresh all day long.

The deli features both staple sandwiches and sandwiches made to order. Guests can then choose from a selection of homemade soups, chips, spreads and dips.

At breakfast, Basic Kneads provides exactly what your guests are looking for – coffee and espresso drinks, yogurt and fresh cut fruits, and of course fresh baked sweet breads.

Basic Kneads is sure to be a trusted and beloved destination in your facility.

As implemented at the University of Pittsburgh

Confidentiality Notice: This publication contains information from Sodexo, Inc. which may be confidential and/or proprietary. If you are not the intended recipient, be aware that any disclosure, copying, distribution or use of the contents of this information is prohibited. Š Copyright Sodexo Inc.

| Implementation Strategy

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Schematic Design: Food Concept TAMU - Corpus Christi Dining Hall

Residential Dining Experience

Restaurant Collection BASIC KNEADS: EQUIPMENT SPECIFICATIONS

Confidentiality Notice: This publication contains information from Sodexo, Inc. which may be confidential and/or proprietary. If you are not the intended recipient, be aware that any disclosure, copying, distribution or use of the contents of this information is prohibited. Š Copyright Sodexo Inc.

| Implementation Strategy

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Schematic Design: Food Concept TAMU - Corpus Christi Dining Hall

Residential Dining Experience

Restaurant Collection WILD MUSHROOM: OVERVIEW With made-to-order salads, vegetarian and vegan entrees and sandwiches, not to mention the flexibility to prepare pastas, grains, quesadillas and crepes as well, it won’t just be your health conscious guests flocking to Wild Mushroom.

One glimpse across this station will convey vibrant, healthy, and fresh all at once. Use Wild Mushroom as a showcase for local and seasonal produce, and watch your guests smile at the variety and bounty before their eyes.

As implemented at the University of Pittsburgh

As implemented at the University of Northern Arizona Confidentiality Notice: This publication contains information from Sodexo, Inc. which may be confidential and/or proprietary. If you are not the intended recipient, be aware that any disclosure, copying, distribution or use of the contents of this information is prohibited. Š Copyright Sodexo Inc.

| Implementation Strategy

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Schematic Design: Food Concept TAMU - Corpus Christi Dining Hall

Residential Dining Experience

Restaurant Collection WILD MUSHROOM: EQUIPMENT SPECIFICATIONS

 � � �� �

Confidentiality Notice: This publication contains information from Sodexo, Inc. which may be confidential and/or proprietary. If you are not the intended recipient, be aware that any disclosure, copying, distribution or use of the contents of this information is prohibited. Š Copyright Sodexo Inc.

| Implementation Strategy

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Schematic Design: Food Concept TAMU - Corpus Christi Dining Hall

Residential Dining Experience

Restaurant Collection MAGELLAN'S: OVERVIEW From regions in this country to regions around the world Magellan’s gives your guests a tour around the globe of cuisines over the course of a semester, featuring authentic cultural recipes full of bold flavors, prepared to order.

This on-trend global mecca of cuisine serves appetizers, entrees and desserts all in tapas-sized portions. With every piece of cooking equipment a chef could need, Magellan’s will keep your guest’s need for variety satisfied at every meal.

As implemented at the University of Pittsburgh

Confidentiality Notice: This publication contains information from Sodexo, Inc. which may be confidential and/or proprietary. If you are not the intended recipient, be aware that any disclosure, copying, distribution or use of the contents of this information is prohibited. © Copyright Sodexo Inc.

| Implementation Strategy

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Schematic Design: Food Concept TAMU - Corpus Christi Dining Hall

Residential Dining Experience

Restaurant Collection MAGELLAN'S: EQUIPMENT SPECIFICATIONS

 ��

Confidentiality Notice: This publication contains information from Sodexo, Inc. which may be confidential and/or proprietary. If you are not the intended recipient, be aware that any disclosure, copying, distribution or use of the contents of this information is prohibited. Š Copyright Sodexo Inc.

| Implementation Strategy

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Schematic Design: Food Concept TAMU - Corpus Christi Dining Hall

Residential Dining Experience

Restaurant Collection BELLA TRATTORIA: OVERVIEW Pizzas, stromboli’s, hot oven sandwiches, artisan breads, casserettes, and a made-to-order pasta bar converge at this neighborhood Italian restaurant destination.

Your guests won’t believe their eyes as they take in the full variety of dining options available to them here. Whether having pizza or a hot sandwich, they can choose from soups, antipastos, and salads to accompany the dish of their choice.

When they realize they can indulge in this authentic Italian dining experience on a daily basis, your guests will never want to say goodbye to their meal plan.

As implemented at the University of Pittsburgh

Confidentiality Notice: This publication contains information from Sodexo, Inc. which may be confidential and/or proprietary. If you are not the intended recipient, be aware that any disclosure, copying, distribution or use of the contents of this information is prohibited. © Copyright Sodexo Inc.

| Implementation Strategy

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Schematic Design: Food Concept TAMU - Corpus Christi Dining Hall

Residential Dining Experience

Restaurant Collection BELLA TRATTORIA: EQUIPMENT SPECIFICATIONS

 �� � � �

Confidentiality Notice: This publication contains information from Sodexo, Inc. which may be confidential and/or proprietary. If you are not the intended recipient, be aware that any disclosure, copying, distribution or use of the contents of this information is prohibited. Š Copyright Sodexo Inc.

| Implementation Strategy

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Schematic Design: Food Concept TAMU - Corpus Christi Dining Hall

Residential Dining Experience

Restaurant Collection FLYING STAR DINER: OVERVIEW A classic diner in every sense, Flying Star provides the comfort foods your guests crave as they adjust to life away from home.

When you combine the Grill favorites served here, with breakfast available all day it adds up to a sure-fire crowd pleaser.

As implemented at the University of Pittsburgh

As implemented at the University of Northern Arizona Confidentiality Notice: This publication contains information from Sodexo, Inc. which may be confidential and/or proprietary. If you are not the intended recipient, be aware that any disclosure, copying, distribution or use of the contents of this information is prohibited. Š Copyright Sodexo Inc.

| Implementation Strategy

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Schematic Design: Food Concept TAMU - Corpus Christi Dining Hall

Residential Dining Experience

Restaurant Collection FLYING STAR DINER: EQUIPMENT SPECIFICATIONS

Confidentiality Notice: This publication contains information from Sodexo, Inc. which may be confidential and/or proprietary. If you are not the intended recipient, be aware that any disclosure, copying, distribution or use of the contents of this information is prohibited. Š Copyright Sodexo Inc.

| Implementation Strategy

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Schematic Design: Food Concept TAMU - Corpus Christi Dining Hall

worrell design sketches

26

Schematic Design: Budget Information TAMU - Corpus Christi Dining Hall

project cost resources estimate

TAMU Corpus Christi Dining Hall Kirksey Feasibility / SD Estimate February 19, 2013 PROJECT BUDGET RECAP BUDGET CATEGORY

BUDGET

Building Construction Cost Site Construction Cost

$5,753,413 $763,960

TOTAL CONSTRUCTION

$6,517,374

Owner Contingency

$225,000

A&E Services

$391,042

FP&C Fee

$157,046

Site Survey

$16,000

Soils Investigation

$16,000

Haz Mat Removal

$10,000

AV&Security

$75,000

Physical Plant Services

$12,000

Construction Testing

$12,000

Moveable Furniture

$25,000

Kitchen Equipment and Concept Millwork (Not Phased)

$1,400,000

Builders Risk

$15,000

Fiber Optics

$59,500

Energy Management System

$51,000

Envelope Services Interagency and Other Costs

$11,050 $116,000

TOTAL PROJECT BUDGET

$9,109,012

REV 4.0 - TAMU Corpus Christi - Dining Facility Conceptual 2-19-13.xlsx / Print: 8:37 AM on 2/19/2013

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Project Cost Resources / Page 1 of 13

TAMU Corpus Christi Dining Hall Kirksey Feasibility / SD Estimate February 19, 2013 CONSTRUCTION COST SUMMARY DIV

DESCRIPTION

01 02 03 04 05 06 07 08 09 10 11 12 21 22 23 26 27 28 31 32 33

General Requirements Existing Conditions Concrete Masonry Metals Wood, Plastics and Composites Thermal and Moisture Protection Openings Finishes (Interior) Specialties Equipment Furnishings Fire Suppression Plumbing HVAC Electrical Communications Electronic Safety and Security Earthwork Exterior Improvements Utilities

18,700

$ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $

Subtotal CM General Conditions Subtotal Contingency Subtotal CM Fee TOTAL CONSTRUCTION

$

5.0% $

$

10.0% $

$

3.0% $

$

SITE CONSTRUCTION INCLUDED IN ABOVE =

$

ALTERNATES 1 Use Elevated Pan Slab for First Floor in liew of Slab on Carton Forms 2 Use Pan Slab in lieu of Flat Slab for Roof

REV 4.0 - TAMU Corpus Christi - Dining Facility Conceptual 2-19-13.xlsx / Print: 8:37 AM on 2/19/2013

28

205,660 15,900 719,059 213,707 49,232 14,465 276,210 489,637 521,577 39,301 12,272 63,100 332,125 856,050 559,800 70,125 41,140 402,294 275,114 321,628

gsf $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $

11.00 0.85 38.45 11.43 2.63 0.77 14.77 26.18 27.89 2.10 0.66 3.37 17.76 45.78 29.94 3.75 2.20 21.51 14.71 17.20

5,478,396 273,920 5,752,316 575,232 6,327,547 189,826 6,517,374 $

348.52

763,960

ADD $ ADD $

122,000 65,000

Project Cost Resources / Page 2 of 13

TAMU Corpus Christi Dining Hall Kirksey Feasibility / SD Estimate February 19, 2013 ESTIMATE DETAIL DESCRIPTION

01 GENERAL REQUIREMENTS General Requirements Hoisting Scaffolding Safety Survey Temp. Safety Fence @ Perimeter Allowance Stab. Const. Entrance Allow - 25 x 60 Add for Wash Out Erosion Control Silt Fence Inlet Protection Barrier Waste Management Mock-Ups Cleanup Final Clean

Total GSF QTY

UNIT

UNIT COST

4 11,282 1 1 750 1,500 1 750 6 1 1 18,700 1

mos sf allow allow lf sf ls lf ea ls ls sf ls

$ 25,000.00 $ 3.40 $ 10,000.00 $ 5,000.00 $ 6.00 $ 1.50 $ 3,000.00 $ 3.00 $ 75.00 $ 22,000.00 $ 5,000.00 $ 0.50 $ 3,500.00 Subtotal

EXTENSION

$ $ $ $ $ $ $ $ $ $ $ $ $

100,000 38,360 10,000 5,000 4,500 2,250 3,000 2,250 450 22,000 5,000 9,350 3,500

18,700

SUTBOTAL

$

205,660

TOTAL DIVISION 01 02 EXISTING CONDITIONS Allowance for Site Demolition / Re-Work

31,800

sf

$ 0.50 $ Subtotal

15,900

$

Grade Beams Interior Grade Beam - 12" x 1'-8" Exterior Grade Beam - 14" x 2'-0" Additional Grade Beam

Slabs 5" Slab on Carton Forms

Elevated Structural Concrete Roof - Flat Slab Tapered Concrete Eyebrow Columns Add for Architectural Finish on Underside of Eyebrow Add for Architectural Finish on Round Columns

40

ea

$ 490.00 $ Subtotal

19,600

1,692 710 710

lf lf lf

$ 24.00 $ $ 37.00 $ $ 10.00 $ Subtotal

40,614 26,270 7,100

$ 10.00 $ Subtotal

187,000

$ $ $ $ $

317,900 63,175 29,000 10,830 6,720

18,700

18,700 3,610 58 3,610 1,680

REV 4.0 - TAMU Corpus Christi - Dining Facility Conceptual 2-19-13.xlsx / Print: 8:37 AM on 2/19/2013

sf

sf sf cy sf sf

17.00 17.50 500.00 3.00 4.00

$ $ $ $ $

$

205,660

$

15,900

15,900

TOTAL DIVISION 02 03 CONCRETE Plinths / Pier Caps Pier Cap - 4-0 x 4-0 x 2-0

SUBTOTAL

$

19,600

$

73,984

$

187,000

$

427,625

Project Cost Resources / Page 3 of 13

29

TAMU Corpus Christi Dining Hall Kirksey Feasibility / SD Estimate February 19, 2013 ESTIMATE DETAIL DESCRIPTION

Miscellaneous Housekeeping Pads Miscellaneous Concrete

Total GSF QTY

UNIT

1 18,700

ls lf

UNIT COST

EXTENSION

$ 1,500.00 $ $ 0.50 $ Subtotal

1,500 9,350

18,700

SUTBOTAL

$

10,850

TOTAL DIVISION 03 04 MASONRY Masonry Exterior Face Brick Terra Cotta Masonry 4' Tall CMU Parapet

11,017 266 2,008

sf sf sf

$ 16.00 $ $ 20.00 $ $ 16.00 $ Subtotal

176,266 5,313 32,128

$

2,008 480 78 1 1 18,700

sf sf lf ea ea sf

$ 4.00 $ 30.00 $ 200.00 $ 650.00 $ 1,200.00 $ 0.50 Subtotal

$ $ $ $ $ $

8,032 14,400 15,600 650 1,200 9,350

$

Millwork Restroom Lav Counters The Shore Servery Counter The Beach Servery Counter Serving Area 1 SS tops w/ acrylic fronts Serving Area 2 SS tops w/ acrylic fronts Serving Area 3 SS tops w/ acrylic fronts Serving Area 4 SS tops w/ acrylic fronts Serving Area 5 SS tops w/ acrylic fronts Beverage Serving Counters Breakfast / Beverage Bar Allowance for Millwork Not Shown

18,700

sf

$ 0.45 $ Subtotal

8,415

22 25 42 67 30 18 40 30 30 24 18,700

lf lf lf lf lf lf lf lf lf lf sf

$ 275.00 $ 650.00 $ 650.00 $ 900.00 $ 900.00 $ 900.00 $ 900.00 $ 900.00 $ 500.00 $ 500.00 $ 2.00 Subtotal

6,050 -

$ $ $ $ $ $ $ $ $ $ $

TOTAL DIVISION 06

REV 4.0 - TAMU Corpus Christi - Dining Facility Conceptual 2-19-13.xlsx / Print: 8:37 AM on 2/19/2013

$

719,059

$

213,707

$

49,232

$

14,465

49,232

TOTAL DIVISION 05 06 WOOD, PLASTICS & COMPOSITES Rough Carpentry Miscellaneous Blocking and Bracing

$

213,707

TOTAL DIVISION 04 05 METALS Miscellaneous Steel Steel Supports for Parapet Metal Roof Screen Exterior Handrails Roof Hatch Ladder to Roof Hatch Miscellaneous Steel / Kickers / Embeds / Lintels

SUBTOTAL

8,415

In Owner's Equip In Owner's Equip In Owner's Equip In Owner's Equip In Owner's Equip In Owner's Equip In Owner's Equip In Owner's Equip In Owner's Equip In Owner's Equip

$

6,050

Project Cost Resources / Page 4 of 13

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TAMU Corpus Christi Dining Hall Kirksey Feasibility / SD Estimate February 19, 2013 ESTIMATE DETAIL DESCRIPTION

07 THERMAL AND MOISTURE PROTECTION Water Repellents Brick and Stone Sealants

Roofing Roofing - Modified Bitumen Parapet Waterproofing

Total GSF QTY

UNIT COST

EXTENSION

11,282

sf

$ 1.00 $ Subtotal

11,282

18,700 2,008

sf sf

$ 12.00 $ $ 6.00 $ Subtotal

224,400 12,048

502 1

lf ls

$ 15.00 $ $ 10,000.00 $ Subtotal

7,530 10,000

200 18,700

sf sf

$ 8.00 $ $ 0.50 $ Subtotal

1,600 9,350

Exterior and Flashing Parapet Cap Miscellaneous Flashing

Miscellaneous Walkway Pads at Roof Miscellaneous Caulking and Sealants

UNIT

18,700

SUTBOTAL

$

11,282

$

236,448

$

17,530

$

10,950

TOTAL DIVISION 07 08 OPENINGS Exterior Glass Aluminum Curtainwall System Punched Openings Double Glass Entrance Doors Single Glass Entrance Doors Glass Film - Full Height with Images

4,553 356 5 3 1,150

sf sf pr ea sf

$ 75.00 $ 55.00 $ 5,000.00 $ 3,500.00 $ 25.00 Subtotal

$ $ $ $ $

341,460 19,577 25,000 10,500 28,750

Interior Glass Acrylic Panels with Images Single Glass Doors with Sidelites

4 2

ea ea

$ 2,500.00 $ $ 3,000.00 $ Subtotal

10,000 6,000

Exterior Doors Double Hollow Metal Doors, Frames, Hardware Single Hollow Metal Doors, Frames, Hardware Auto Door Operators - Assumed

3 3 3

pr ea loc

$ 1,500 $ $ 1,250 $ $ 6,000.00 $ Subtotal

4,500 3,750 18,000

14 1

ea ea

$ 1,350.00 $ $ 1,800.00 $ Subtotal

18,900 1,800

8

ea

$ 175.00 $ Subtotal

1,400

Interior Door/Frame/Hardware - Single Door/Frame/Hardware - Double

Mirrors Mirror - Framed at Restrooms

TOTAL DIVISION 08

REV 4.0 - TAMU Corpus Christi - Dining Facility Conceptual 2-19-13.xlsx / Print: 8:37 AM on 2/19/2013

$

425,287

$

16,000

$

26,250

$

20,700

$

1,400

SUBTOTAL

$

276,210

$

489,637

Project Cost Resources / Page 5 of 13

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TAMU Corpus Christi Dining Hall Kirksey Feasibility / SD Estimate February 19, 2013 ESTIMATE DETAIL DESCRIPTION

09 FINISHES Ceramic Tile Ceramic Tile Base Ceramic Floor Tile Ceramic Wall Tile

Total GSF QTY

UNIT

UNIT COST

EXTENSION

547 669 2,106

lf sf sf

$ 9.50 $ $ 9.00 $ $ 9.50 $ Subtotal

5,197 6,021 20,007

950 107 95 461 2,106 11,282 11,282 11,282

lf lf lf lf sf sf sf sf

$ $ $ $ $ $ $ $

80.00 125.00 131.00 10.00 0.75 1.50 2.50 1.50

$ $ $ $ $ $ $ $

76,000 13,375 12,445 4,608 1,580 16,923 28,206 16,923

1,487 2,370 1,621 1,641

lf sf sf sf

$ 15.00 $ 9.00 $ 30.00 $ 6.50 Subtotal

$ $ $ $

22,305 21,330 48,630 10,667

Ceilings Acoustical Ceiling Food-Grade Acoustical Ceiling Paint Exposed Structure / Architectural Finish

242 2,851 13,966

sf sf sf

$ 3.50 $ $ 4.50 $ $ 2.50 $ Subtotal

847 12,830 34,915

Painting Walls - Tape / Float / Paint Exterior Painting Misc Painting Add for Level 5 Finishes

22,800 1 18,700 1

sf ls sf ls

$ 1.25 $ 5,000.00 $ 0.35 $ 5,000.00 Subtotal

$ $ $ $

28,500 5,000 6,545 5,000

912

lf

$ 2.20 $ Subtotal

2,006

Stonhard Flooring Stonhard Flooring Stonhard Base

3,739 864

sf lf

$ 12.00 $ $ 14.00 $ Subtotal

44,868 12,096

Polished and Sealed Concrete Polished Concrete Sealed Concrete

8,705 598

sf sf

$ 5.50 $ $ 1.50 $ Subtotal

47,878 897

Gypsum Board Assemblies Gypboard Partitions Standard Partitions Chase Wall Partitions Fire Rated Partitions Add for Sound Attenuation Blanket Add for Tile Backer Board Gypboard @ Interior Face of Exterior Wall Lt Ga Metal Stud Framing at Exterior Wall R19 Batt Insulation at Exterior Wall Gypboard Ceilings Bulkheads / Transitions / Furrdowns Gypboard Clouds - Serving Areas Main Dining Cloud - Linear Metal Gypboard Ceilings

VCT Flooring & Base Resilient Base

REV 4.0 - TAMU Corpus Christi - Dining Facility Conceptual 2-19-13.xlsx / Print: 8:37 AM on 2/19/2013

18,700

SUTBOTAL

$

31,225

$

272,991

$

48,592

$

45,045

$

2,006

$

56,964

$

48,775

SUBTOTAL

Project Cost Resources / Page 6 of 13

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TAMU Corpus Christi Dining Hall Kirksey Feasibility / SD Estimate February 19, 2013 ESTIMATE DETAIL DESCRIPTION

Carpeting Carpet Tile

Total GSF QTY

UNIT

3,995

sf

UNIT COST

EXTENSION

$ 4.00 $ Subtotal

15,980

18,700

SUTBOTAL

$

15,980

TOTAL DIVISION 09 10 SPECIALTIES Marker/Tackboards Markerboards - 4' x 10'

1

ea

$ 1,500.00 $ Subtotal

1,500

18,700

sf

$ 0.40 $ Subtotal

7,480

5 2 2

ea ea ea

$ 1,000.00 $ $ 1,250.00 $ $ 450.00 $ Subtotal

5,000 2,500 900

18 9 9 9 4 8 10 1 5 1

ea ea ea ea set ea ea ea ea ea

$ 50.00 $ 175.00 $ 65.00 $ 25.00 $ 245.00 $ 45.00 $ 245.00 $ 325.00 $ 75.00 $ 45.00 Subtotal

$ $ $ $ $ $ $ $ $ $

900 1,575 585 225 980 360 2,450 325 375 45

Fire Protection Specialties Fire Extinguishers Fire Extinguisher Cabinets

7 7

ea ea

$ 85.00 $ $ 240.00 $ Subtotal

615 1,736

Other Walk-Off Mats Miscellaneous Specialties

2 18,700

ea ea

$ 1,200.00 $ $ 0.50 $ Subtotal

2,400 9,350

Signage Graphics Allowance

Toilet Compartments Toilet Partitions - Standard Toilet Partitions - ADA Urinal Screen

Toilet Accessories Toilet Paper Dispenser Seat Protector Shelves Robe Hook Grab Bars Soap Dispenser Paper Towel Dispenser/Receptacle Napkin Vendor Napkin Disposal Janitors Shelf

TOTAL DIVISION 10

REV 4.0 - TAMU Corpus Christi - Dining Facility Conceptual 2-19-13.xlsx / Print: 8:37 AM on 2/19/2013

SUBTOTAL

$

1,500

$

7,480

$

8,400

$

7,820

$

2,351

$

11,750

$

521,577

$

39,301

Project Cost Resources / Page 7 of 13

33

TAMU Corpus Christi Dining Hall Kirksey Feasibility / SD Estimate February 19, 2013 ESTIMATE DETAIL DESCRIPTION

Total GSF QTY

11 EQUIPMENT Kitchen Equipment Kitchen Equipment - BY OWNER

UNIT

-

ls

UNIT COST

$ Subtotal

EXTENSION

$

-

18,700

SUTBOTAL

In Owner's Equip

$

-

TOTAL DIVISION 11 12 FURNISHINGS Window Treatment Window Treatment

2,454

sf

$ 5.00 $ Subtotal

12,272

$

18,700

sf

$ 3.00 $ Subtotal

56,100

1

ls

$ 7,000.00 $ Subtotal

7,000

Kitchen Hood System Kitchen Systems

$

56,100

$

7,000

TOTAL DIVISION 21 22 PLUMBING Fixtures Water Closets/Carrier/Rough-In/Piping Urinal/Carrier/Rough-in/Piping Lavatory - Counter/Rough-In/Piping Lavatory - Wall/Carrier/Rough-In/Piping Janitory Sink/Rough-In/Piping Allow for Prep/Hand Wash Sinks Allow for Glass Wash/Other Kitchen

9 3 6 2 1 1 1

ea ea ea ea ea allow allow

$ $ $ $ $ $ $

45,000 15,000 27,000 8,800 5,500 25,000 75,000

1 1

ea ea

$ 25,000.00 $ $ 5,000.00 $ Subtotal

25,000 5,000

Rood Drainage Roof Drainage

18,700

sf

46,750

Gas Distribution Gas Piping

$ 2.50 $ Subtotal

18,700

sf

18,700

Test and Miscellaneous Testing Back-Flow Miscellaneous Plumbing

$ 1.00 $ Subtotal

18,700 1 18,700

sf ea sf

$ 0.25 $ $ 12,000.00 $ $ 1.00 $ Subtotal

4,675 12,000 18,700

Equipment Hot Water Heater - Gas Fired Circulation Pumps

$ 5,000.00 $ 5,000.00 $ 4,500.00 $ 4,400.00 $ 5,500.00 $ 25,000.00 $ 75,000.00 Subtotal

TOTAL DIVISION 22

REV 4.0 - TAMU Corpus Christi - Dining Facility Conceptual 2-19-13.xlsx / Print: 8:37 AM on 2/19/2013

$

-

$

12,272

$

63,100

$

332,125

12,272

TOTAL DIVISION 12 21 FIRE PROTECTION Sprinkler System Fire Protection System

SUBTOTAL

$

201,300

$

30,000

$

46,750

$

18,700

$

35,375

Project Cost Resources / Page 8 of 13

34

TAMU Corpus Christi Dining Hall Kirksey Feasibility / SD Estimate February 19, 2013 ESTIMATE DETAIL DESCRIPTION

Total GSF QTY

23 HVAC Equipment

Air Cooled Chiller 110 Ton Packaged Condensing Boiler 2,000 Mbtu Hood Make-Up Unit

Air Handling Units - 25,000 cfm Fan Coil Units Exhaust Fans Kitchen Exhaust Pumps

Equipment Hoist and Haul

Ductwork Ductwork and Insulation Grease Exhaust Duct - Welded Blk Steel

VAV

Distribution Devices Piping Piping/Insulation

Gas Piping/ Connections Boiler Flue

Miscellaneous Valves/Connections Test and Balance - Coordination Controls Controls

UNIT

2 1 1

25,000 6 18,700 18,700 18,700

1

18,700 1 18,700 18,700

18,700

1 1

18,700 18,700

18,700

ea ea ea

cfm ea sf sf sf

UNIT COST

EXTENSION

$ 81,000.00 $ $ 15,000.00 $ $ 10,000.00 $ $ $ $ $ $

allow $

5.50 3,500.00 0.50 1.20 1.10

$ $ $ $ $

5,000.00 $

Subtotal

sf allow sf sf

$ 8.00 $ 35,000.00 $ 1.60 $ 1.90 Subtotal

$ $ $ $

sf

$

4.80 $

sf sf

$ 0.90 $ $ 0.50 $ Subtotal

sf

$ 4.00 $ Subtotal

ls $ 10,000.00 $ allow $ 2,400.00 $

18,700

SUTBOTAL

162,000 15,000 10,000

137,500 21,000 9,350 22,440 20,570

5,000

149,600 35,000 29,920 35,530

$

402,860

$

250,050

$

128,340

$

74,800

89,760

10,000 2,400

16,830 9,350

74,800

TOTAL DIVISION 23 26 ELECTRICAL Equipment Switchboards and Distribution

18,700

sf

93,500

Emergency Power Emergency - Egress

$ 5.00 $ Subtotal

18,700

sf

9,350

Motor and Equipment Connections Motor/Kitchen Connections and Control

$ 0.50 $ Subtotal

18,700

Electrical Connection at Chiller

Lighting System Light Fixtures Light Fixtures - Patio Lighting Control Systems

sf

2

ea

18,700 1 18,700

sf ls sf

REV 4.0 - TAMU Corpus Christi - Dining Facility Conceptual 2-19-13.xlsx / Print: 8:37 AM on 2/19/2013

$

$

2.00 $

1,250.00 $

Subtotal

$ 9.00 $ $ 15,000.00 $ $ 0.75 $ Subtotal

SUBTOTAL

$

$

93,500

$

9,350

$

39,900

$

197,325

856,050

37,400

2,500

168,300 15,000 14,025

Project Cost Resources / Page 9 of 13

35

TAMU Corpus Christi Dining Hall Kirksey Feasibility / SD Estimate February 19, 2013 ESTIMATE DETAIL DESCRIPTION

Total GSF QTY

UNIT

UNIT COST

EXTENSION

Devices and Distribution Devices Lighting and Power Branch Feeders and Motor/Kitchen Feeders

18,700 18,700 18,700

sf sf sf

23,375 121,550 46,750

Miscellaneous Ground/Lightning Protection

$ 1.25 $ $ 6.50 $ $ 2.50 $ Subtotal

18,700

sf

$ 1.50 $ Subtotal

28,050

18,700

SUTBOTAL

$

191,675

$

28,050

TOTAL DIVISION 26 27 COMMUNICATIONS Communications - Telephone and Data AV/TV - Rough-In

18,700 18,700

sf sf

$ 2.50 $ $ 1.25 $ Subtotal

46,750 23,375

$

18,700 18,700

sf sf

$ 1.50 $ $ 0.70 $ Subtotal

28,050 13,090

$

Site Earthwork Clear, Grub, Rough Grade Sidewalks- Cut to Subgrade Fine Grade

6,400 32 1 1 300 3,830 4,787 4,595 1 18,800

lf tn ls piles cy cy cy cy ls sf

31,800 6,920 13,000

sf sf sf

$ 19.50 $ 1,100.00 $ 55,000.00 $ 20,000.00 $ 8.00 $ 6.00 $ 20.00 $ 3.00 $ 5,000.00 $ 0.45 Subtotal

$ $ $ $ $ $ $ $ $ $

124,800 35,200 55,000 20,000 2,400 18,382 76,593 11,029 5,000 8,460

$ 1.00 $ $ 1.50 $ $ 0.25 $ Subtotal

31,800 10,380 3,250

TOTAL DIVISION 31

REV 4.0 - TAMU Corpus Christi - Dining Facility Conceptual 2-19-13.xlsx / Print: 8:37 AM on 2/19/2013

559,800

$

70,125

$

41,140

$

402,294

41,140

TOTAL DIVISION 28 31 EARTHWORK Piles / Building Earthwork Auger-Cast Piles Reinforcing at 10 lb per lf Mobilization / Demob / Layout / Surveying Load Testing Spread Pile Spoils 4' Excavation 4' Select Fill Haul Spoils Dewatering Termite Control

$

70,125

TOTAL DIVISION 27 28 SAFETY AND SECURITY Fire Alarm Security - Rough-In

SUBTOTAL

$

356,864

$

45,430

Project Cost Resources / Page 10 of 13

36

TAMU Corpus Christi Dining Hall Kirksey Feasibility / SD Estimate February 19, 2013 ESTIMATE DETAIL DESCRIPTION

32 EXTERIOR IMPROVEMENTS Paving and Hardscape Paving Tie-Ins Service Drive Concrete Paving Service Yard Paving Sidewalks Concrete Ramps Concrete Steps at Entry and Loading Dock Loading Dock Walls Planter Walls Seat Walls Seat Wall Stone Cap Transformer Concrete/Brick Screen Wall Retaining Walls

Total GSF QTY

1 3,000 970 6,920 250 105 144 631 122 183 240 1

UNIT

UNIT COST

EXTENSION

ea sf sf sf sf lf sf lf lf sf sf allow

$ 3,500.00 $ 7.00 $ 8.00 $ 4.00 $ 15.00 $ 25.00 $ 22.00 $ 53.00 $ 67.00 $ 35.00 $ 53.50 $ 10,000.00 Subtotal

$ $ $ $ $ $ $ $ $ $ $ $

3,500 21,000 7,760 27,680 3,750 2,625 3,168 33,443 8,173 6,405 12,840 10,000

Fencing Chain Link Fence at Service Yard Double Chain Link Gate Wrought Iron Fencing Wrought Iron Gate - 4' Concrete / Masonry Base for Wrought Iron Fence

58 1 240 1 240

lf ea lf ea lf

$ 15.00 $ 650.00 $ 65.00 $ 750.00 $ 60.00 Subtotal

$ $ $ $ $

870 650 15,600 750 14,400

Canopies Canopy at Loading Dock

500

sf

$ 35.00 $ Subtotal

17,500

Landscape and Irrigation Landscape and Irrigation Allowance

1

allow

$ 75,000.00 $ Subtotal

75,000

Site Furnishings Site Furnishings Allowance

1

allow

$ 10,000.00 $ Subtotal

10,000

TOTAL DIVISION 32 33 SITE UTILITIES Domestic and Fire System Tie to Existing 12" Gate Valve 12" Water Line 6" x 12" Tee Vault 6" Backflow Preventer in Vault 6" Water Line 6" Gate Valve 6" Domestic Stub 6" Fire Stub

1 1 100 1 1 1 50 1 15 15

REV 4.0 - TAMU Corpus Christi - Dining Facility Conceptual 2-19-13.xlsx / Print: 8:37 AM on 2/19/2013

ea ea lf ea ea ea lf ea lf lf

$ $ $ $ $ $ $ $ $ $

8,000.00 3,500.00 38.00 1,400.00 8,000.00 12,000.00 24.00 1,350.00 24.00 24.00

$ $ $ $ $ $ $ $ $ $

18,700

SUTBOTAL

$

140,344

$

32,270

$

17,500

$

75,000

$

10,000

SUBTOTAL

$

275,114

8,000 3,500 3,800 1,400 8,000 12,000 1,200 1,350 360 360

Project Cost Resources / Page 11 of 13

37

TAMU Corpus Christi Dining Hall Kirksey Feasibility / SD Estimate February 19, 2013 ESTIMATE DETAIL DESCRIPTION

Total GSF QTY

UNIT

UNIT COST

EXTENSION

Fire Hydrant Assembly Irrigation Tap Irrigation - 1-1/2" Water Line Irrigation - 1" Backflow Preventer Irrigation - 1" Meter 6" Water Meter Trenching and Backfill

2 1 35 1 1 1 215

ea ea lf ea ea ea lf

$ 4,000.00 $ 2,500.00 $ 12.00 $ 188.00 $ 570.00 $ 2,500.00 $ 18.00 Subtotal

$ $ $ $ $ $ $

8,000 2,500 420 188 570 2,500 3,870

Sanitary System Sanitary System - 6" SDR Pipe Sanitary System - 8" SDR Pipe Manholes Trenching and Backfill Sanitary System - MH/Tie to Existing Grease Trap

50 50 1 100 1 1

lf lf ea lf ls ea

$ 55.00 $ 80.00 $ 5,600.00 $ 18.00 $ 20,000.00 $ 16,000.00 Subtotal

$ $ $ $ $ $

2,750 4,000 5,600 1,800 20,000 16,000

Storm Sewer 6" Storm Leaders 12" Storm Sewer 3' x 3' x 4' D Grate Inlets Piping/Trenching/Infill/Gravel

100 200 3 300

lf lf ea lf

$ 32.00 $ 45.00 $ 2,020.00 $ 18.00 Subtotal

$ $ $ $

3,200 9,000 6,060 5,400

100 1 4

lf ls ea

$ $ $

310.00 $ 4,600.00 $ 2,800.00 $

31,000 4,600 11,200

1 1 1 1 100 140

ls ls ls ls lf lf

Mechanical Piping to Chillers

CHWS/R Piping (assume headered 50lf run CHWS/R) CHWS/R Piping Fittings CHWS/R Piping Connections/Accessories

Electrical Site Lighting Primary Switch and Transformer Work In Manholes Patch Pavements/Landscape Communication Ductbank Power Ductbank

Subtotal

$ 20,000.00 $ 75,000.00 $ 5,000.00 $ 5,000.00 $ 100.00 $ 200.00 Subtotal

$ $ $ $ $ $

20,000 75,000 5,000 5,000 10,000 28,000

18,700

SUTBOTAL

$

58,018

$

50,150

$

23,660

$

46,800

$

143,000

SUBTOTAL

TOTAL DIVISION 33

$

321,628

TOTAL CONSTRUCTION

$

5,478,396

SEE SUMMARY FOR MARKUPS

REV 4.0 - TAMU Corpus Christi - Dining Facility Conceptual 2-19-13.xlsx / Print: 8:37 AM on 2/19/2013

Project Cost Resources / Page 12 of 13

38

TAMU Corpus Christi Dining Hall Kirksey Feasibility / SD Estimate February 19, 2013 ALTERNATES DESCRIPTION

QTY

UNIT

UNIT COST

1 Alternate Foundation - Elevated First Floor Pan Slab System in lieu of Slab on Carton Forms Add Mud Slab 18,700 sf $ 3.00 Add First Floor Pan Slab & Beam System 18,700 sf $ 18.00 Add Exterior Stem Wall - Mud to First 710 lf $ 76.00 Delete 5" Slab on Carton Forms (18,700) sf $ 10.00 Delete 4' Additional Excavation (3,047) cy $ 6.00 Delete 4' Select Fill (3,809) cy $ 20.00 Delete Haul Spoils (3,657) cy $ 3.00 Delete Perimeter Grade Beam (710) lf $ 10.00 Delete Interior Grade Beam - 12" x 1'-8" (1,692) lf $ 24.00 Subtotal GC Markups TOTAL ALTERNATE 1

2 Use Flat Slab System for Roof in lieu of Pan Slab System Add Pan Slab System Deduct Flat Slab System Subtotal GC Markups TOTAL ALTERNATE 2

EXTENSION

$ $ $ $ $ $ $ $ $

56,100 336,600 53,956 (187,000) (18,284) (76,185) (10,971) (7,100) (40,614)

15%

18,700 (18,700)

sf sf

15%

REV 4.0 - TAMU Corpus Christi - Dining Facility Conceptual 2-19-13.xlsx / Print: 8:37 AM on 2/19/2013

39

$ $

20.00 $ 17.00 $

TOTALS

$ $ $

106,503 15,975 122,478

$ $ $

56,100 8,415 64,515

374,000 (317,900)

Project Cost Resources / Page 13 of 13

Schematic Design: Budget Information TAMU - Corpus Christi Dining Hall

teal construction estimate

 



                                        

                                        



 

                                      



40



                                      

                                        

                                                                             

 

                                           

          

                         

          

            

   

 

             





       

                         

         





                                                     

41

                         

         

 

                                           

                                        

                                                                                                                             



42

  

 

        

   

                                         

 

                                           

                                         

                                                                                                                                                                     

43

 

                         

          

                          



   

 

                  











  

  

     





  

 









         

  



      

     

      







44





     

 

 

 





 



   

    





45

Consultant Information TAMU - Corpus Christi Dining Hall

46

Structural Drawings Jaster Quintanilla

47

Structural Drawings Jaster Quintanilla

48

MEP Narrative E&C Engineers

mechanical

DIVISION 23 00 00 - MECHANICAL DESIGN CRITERIA DESIGN CONDITIONS AND FACTORS

OUTDOOR CONDITIONS Summer: 94°F DB and 78°F WB Winter: 32°F

INDOOR CONDITIONS Occupied Hours Summer: Winter:

72°F DB & 60% RH Max 72°F (no humidity control)

Unoccupied Hours 85°F summer and 55°F winter with 60% RH max.

INTERNAL LOADS Approximately 12.0 watts/square foot of power for the kitchen/prep areas.

Approximately 2.0 watts/square foot of power for the dining areas.

Approximately 1.75 watts/square foot of lighting for space.

OCCUPANCY 350 persons.

AIR LOAD FACTORS Fan motor...................... actual horsepower Duct leakage................. 2% Contingency.................. 5% 1.

Convert to actual Btu/HR and increase cooling coil capacity as required.

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MEP Narrative E&C Engineers

OUTSIDE AIR QUANTITY The greater of the calculated ASHRAE 62.1 – 2010 requirement or 115% of the exhaust air flow through kitchen hoods.

FILTRATION Typical air handling units:

30% 2” filters and 65% 12” filters

Typical fan coil units:

30% 2” filters

COOLING SYSTEMS The cooling system shall be from on-site air-cooled screw or scroll chillers located in the mechanical yard or on the roof. Pumps shall be also located outdoors near the chillers. We are assuming two 110 tom chillers will provide the cooling for the building. This is based on an average using previous projects as the basis. The size of the chillers may increase or decrease depending on the kitchen equipment, specifically the hoods and heat producing equipment.

The heating shall be provided through a packaged condensing boiler located in a mechanical room in the building. The unit will be 2,000 MBtu unit. Again, the size of this boiler will increase or decrease depending on the kitchen equipment needs for outside air make-up.

TYPICAL AIR HANDLING SYSTEMS The air handling units shall consist of a mixing section, filter section to house 30% and 65% filters, a heating coil, 2 4-row cooling coil sections in series and a direct drive plug fan. The unit shall be approximately 25,000 cfm. The outside air shall be controlled by the number of exhaust fans in operation and CO2 sensors located in the dining facility.

The air handling unit shall serve the front of house areas with fan powered boxes to control temperature.

The unit shall also utilize VAV valves in the kitchen areas to maintain mildly occupied hours and provide proper outside air to the personnel (not intended for hood make-up).

Additional spot cooling shall be provided by fan coil units located above the ceiling near the cooking areas. These units shall only operate if space temperature sensors show readings over 78 degrees.

Make-up to the kitchen hoods are to be from the dining area outside air.

DUCT SYSTEMS All supply air from the air handling units shall be through externally insulated pressure sheet metal ductwork.

The Return air shall be ducted to the air handling units from above the open dining ceiling area. Each fan coil unit shall have directly connected return air. Outside air ductwork shall be externally insulated sheet metal.

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MEP Narrative E&C Engineers

Duct sizing shall be based on the air flow required by the zone being served. Ductwork sizing shall be based on a maximum of 0.10� static pressure drop/100’. All ductwork construction and support shall conform to the latest Edition of SMACNA. All longitudinal and transverse joints shall be sealed using a water-based duct sealer.

VENTILATION AND EXHAUST Toilet room exhaust air shall be exhausted through sheet metal ductwork by means of exhaust fans located on the roof.

Toilet room exhaust shall be the larger of 75 cfm per fixture or 6 air changes per hour.

Kitchen exhaust air shall be exhausted through stainless steel or black steel ductwork wrapped in a 2-hour rated insulation routed to fans located on the roof with grease interceptors. All grease duct shall include access doors for ease in cleaning and shall slope to ensure proper drainage. Pre-manufactured rated grease ducts will also be allowed as long as they are acceptable to the ASJ. Typical building pressurization shall be accomplished by providing more outside air than exhaust.

AUTOMATIC TEMPERATURE CONTROLS The automatic temperature control system shall be DDC type and read back to the campus automation system. The BAS shall be by the manufacturer used on the campus.

Chilled water, natural gas, domestic water and electricity shall be metered through the BAS for purposes of billing.

END OF MECHANICAL DESIGN CRITERIA

51

MEP Narrative E&C Engineers

electrical

ELECTRICAL SERVICE & NORMAL POWER DISTRIBUTION A. Electrical service will be from a pad mounted service transformer located adjacent to the building.

B. The main electrical room will be located on the east side of the building. A secondary electrical closet will be located on the west side, which will likely be a small closet.

C. Electrical distribution will be provided thru a 277/480V, 1600 amp main switchboard located in the main electrical room. The main switchboard will feed panelboards located in the main electrical room, secondary electrical closet and the mechanical room.

D. Major mechanical load will be served from the 277/480V panelboard located in the mechanical room.

E. Lighting loads will be served from the 277/480V panelboards located in the main electrical room and secondary electrical closet.

F. A 277/480V to 120/208V step down transformer will be fed from the main switchboard for the kitchen electrical panels. The transformer will be located in the main electrical room. The 120/208V kitchen panelboards will be located in an accessable location in the main kitchen.

G. All electrical recepticals and power conections located under the kitchen hoods will be fed thru shunt-trip breakers that will trip in the event of the individual hood fire suppression system being activated.

H. A 120/208V panelboard will be located in the main electrical room and secondary electrical closet.

They will be fed thru step down transformers located in each electrical room from the 277/480V panelboards in each electrical room.

I. General receptacles and other branch circuits in the office, dining, and other non-kitchen areas will be fed from the 120/208V panelboards located in each electrical room. 50% of all general use receptacles in offices will be required to be switched.

J. Building fluorescent and HID lighting fixtures and site lighting shall be served at 277V and circuited to the 480Y/277V panelboards located in each electrical room. Site lighting shall be controlled via relays with photocells and time switches. All fluorescent lighting shall be T-8 or T-5 lamps and down lights shall also be pl fluorescent unless incandescent is needed for a specific task.

K. To comply with the energy codes, lighting in the office, meeting and support areas shall be controlled by occupancy sensors. Lighting in the dining areas shll be controlled by a time clock system with a manual override with daylight harvesting. For safety reasons lighting in the kitchen areas shall be manually controlled only.

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MEP Narrative E&C Engineers

EMERGENCY POWER DISTRIBUTION A. No emergency power is anticipated.

VOICE, FIBER AND CABLE TV SERVICE AND DISTRIBUTION A. Voice/data service for the project shall be via PVC ducts underground from the existing campus distribution system.

B. Any cable TV is assumed to be provided by a building-mounted satellite dish.

FIRE ALARM SYSTEM A. the building will have a UL listed fire alarm system.

LIGHTNING PROTECTION SYSTEM A. The building will have a UL Listed lightning protection system.

END OF ELECTRICAL DESIGN CRITERIA

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MEP Narrative E&C Engineers

PLUMBING

DIVISION 21, 22 - PLUMBING DESIGN CRITERIA

SCOPE The following is a general description of the required work, systems and services to be performed for the above referenced project: 1.

A complete sanitary sewer waste and vent system as required by the kitchen. The grease trap shall be approximately 10,000 gallons and shall be located for easy maintenance and shall connect to the civil waste piping.

2.

A complete domestic cold water system to serve the entire building as required by the kitchen. The system shall be served directly from campus main.

3.

A complete domestic hot water system to serve the entire building as required by the kitchen.

The heating water shall be made using a gas-fired water heater to deliver 140 degree to kitchen requirements and a mixing valve shall be used to reduce temperature from 140 degree down to 120 degree for restrooms, or separate point-of-use electric water heaters can be used under the sink.

4. A fire protection system of the most stringent of what is required by local codes or requested by TAMU. 6.

Roof drains as required.

7.

Insulation for cold water mains, all hot water piping, all horizontal storm drainage piping and all fire protection and cold water piping where subject to freezing.

8.

All necessary plumbing fixtures, floor drains and other specialties required to completely finish and set the plumbing system in working order.

PLUMBING SERVICES 1.

Water service to the building will be brought to 5’‑0” outside the building on the Civil Site Drawings. Extension to water meter and to campus main connection will be the responsibility of this Contractor. The water tap for landscape sprinklers, if required, will be shown on the Civil Site Drawings.

2.

Fire water service, if required, to the building from the city main and piping from the 2‑Way Fire Department Connections to the fire system shall be the responsibility of this Contractor.

3.

Building sanitary sewer will be stubbed out 5’‑0” outside, to the west side of this building by this Contractor for connection on the Civil Site Drawings.

4.

Building storm drainage shall be stubbed out 5’‑0” outside, to the north side of this building by this Contractor for connection on the Civil Site Drawings.

END OF PLUMBING DESIGN CRITERIA 54

Pricing Package TAMU - Corpus Christi Dining Hall | February 06, 2013

55

Pricing Package TAMU - Corpus Christi Dining Hall

existing site info:



Attachment C

56

 







  

Pricing Package TAMU - Corpus Christi Dining Hall

site plan:

FLOOR plan:

57

Pricing Package TAMU - Corpus Christi Dining Hall

SECTION & ELEVATIONS:

58

Pricing Package TAMU - Corpus Christi Dining Hall

REFLECTED CEILING PLAN:

FINISH PLAN:

59

Pricing Package TAMU - Corpus Christi Dining Hall

PRELIMINARY INTERIOR FINISHES entry

Floor:

Polished Concrete with Recessed Walk-off Mat

Base:

Terracotta Masonry

Walls:

Terracotta Masonry

Ceiling:

Painted Gyp Board

Lighting:

Pendant fluorescent fixtures

grab-n-go

Floor:

Polished Concrete

Base:

N/A

Walls:

N- Curtainwall, E- Ceramic Tile, W- Terracotta Masonry

Ceiling:

50% Exposed Structure, 50% Gyp Board Cloud

Lighting:

Pendant fluorescent fixtures and recessed cans

main dining

Floor:

Polished Concrete

Base:

Masonry, Ceramic Tile

Walls:

N & S- Curtainwall, E- Ceramic Tile and Terracotta Masonry, W-Masonry to match exterior Masonry (4-5 types in horizontal running bond pattern)

Ceiling: 80% Exposed Structure, 20% perforated metal panel furr down (Armstrong MetalWorks Woven Wire Mesh)

Lighting:

Direct / indirect linear fluorescent pendants and recessed downlights

private dining - the shore

Floor:

Carpet Tile

Base:

Rubber Base

Walls:

TBD

Ceiling: TBD Lighting: TBD

60

Pricing Package TAMU - Corpus Christi Dining Hall

private dining - the beach

Floor:

Carpet Tile

Base:

Rubber Base

Walls:

TBD

Ceiling: TBD Lighting: TBD

private dining - the tank

Floor:

Carpet Tile

Base:

Rubber Base

Walls:

TBD

Ceiling: TBD Lighting: TBD

private dining - sports

Floor:

Carpet Tile

Base:

Rubber Base

Walls:

TBD

Ceiling: TBD Lighting: TBD

private dining - i.t. cafe

Floor:

Carpet Tile

Base:

Rubber Base

Walls:

TBD

Ceiling: TBD Lighting: TBD

61

Pricing Package TAMU - Corpus Christi Dining Hall toilet rooms

Floor:

Ceramic Tile

Base:

Ceramic Tile

Walls:

Full Height Ceramic Tile

Ceiling:

Painted Gyp

Lighting:

Recessed downlights and linear wall mount fluorescent at lavatories

Countertops:

Solid Surface

Toilet Partitions: Plastic Laminate - metal finish

kitchen

Floor:

Option 1 - Stonclad UT (Stonhard Seamless Floor System

Option 2 - Quarry Tile

Base:

Option 1 - Stonclad UT / Option 2 - Quarry Tile

Walls:

Ceramic Tile on visible surfaces from dining and FRP at remaining locations

Ceiling:

2x2 Armstrong Clean Wall Optima

Lighting:

6” x 4’ recessed prismatic fluorescent

Floor:

Option 1 - Stonclad UT (Stonhard Seamless Floor System

office

Option 2 - Quarry Tile

Base:

Option 1 - Stonclad UT / Option 2 - Quarry Tile

Walls:

Paint

Ceiling:

2x2 Armstrong Clean Wall Optima

Lighting:

2x4 recessed fluorescent

locker room

Floor:

Option 1 - Stonclad UT (Stonhard Seamless Floor System

Option 2 - Quarry Tile

Base:

Option 1 - Stonclad UT / Option 2 - Quarry Tile

Walls:

Paints

62

Pricing Package TAMU - Corpus Christi Dining Hall

Ceiling:

2x2 Armstrong Clean Wall Optima

Lighting:

2x4 recessed fluorescent

janitor room

Floor:

Polished Concrete

Base:

Rubber Base

Walls:

Paint

Ceiling: Exposed Structure

Lighting:

Chain-mounted fluorescent strips

ware wash

Floor:

Option 1 - Stonclad UT (Stonhard Seamless Floor System

Option 2 - Quarry Tile

Base:

Option 1 - Stonclad UT / Option 2 - Quarry Tile

Walls:

FRP panels

Ceiling:

2x2 Armstrong Clean Wall Optima

Lighting:

2x4 recessed prismatic fluorescent

food concept

Floor:

Polished Concrete

Countertops:

Solid Surface

Servery:

Backlit Acrylic Panels with applied graphics, Plastic Laminate, Ceramic Tile

Ceiling:

Clouds - bottom of furr down to be gypsum wall board and metal perforated panels for siding

Lighting:

Pendant lights above servery areas and recessed cans above work areas

mep rooms

Floor:

Polished Concrete

Base:

Rubber Base

Walls:

Paint

63

Pricing Package TAMU - Corpus Christi Dining Hall

Ceiling: Exposed Structure

Lighting:

Chain-mounted fluorescent strips

dry storage

Floor:

Stonclad UT

Base:

Stonclad UT

Walls:

FRP panels

Ceiling:

2x2 Armstrong Clean Wall Optima

Lighting:

2x4 recessed prismatic fluorescent

beverage

Floor:

Option 1 - Stonclad UT (Stonhard Seamless Floor System

Option 2 - Quarry Tile

Base:

Option 1 - Stonclad UT / Option 2 - Quarry Tile

Walls:

FRP panels

Ceiling:

2x2 Armstrong Clean Wall Optima

Lighting:

2x4 recessed prismatic fluorescent

64

Early Development TAMU - Corpus Christi Dining Hall

65

Early Development: Kick-Off Meeting TAMU - Corpus Christi Dining Hall

FEASIBILITY KICK-OFF MEETING: 12/19/2012

• • •

Introduce project team Discuss Feasibility Study Schedule Present examples of previous dining projects

Tarleton State University

Rice University

BP Westlake

Tarleton State University

Shell Technology and Research Labratory

66

Early Development: Design Dive TAMU - Corpus Christi Dining Hall

DESIGN DIVE

Design Dives are typically held during critical milestones of a project to encourage and promote team involvement and maintain the design intent throughout the duration of the project team dive: 01/02/2013

• • •

Dive was held in preparation for Feasibility Meeting #2 Quick design schemes were explored and discussed amongst all those in attendance The team selected 5 options to pursue for further development and detailing

Big ideas:

• • • •

Grab-n-Go should be associated with entry Understand how students will circulate through the food concepts Where is the best location for the the warewash: incorporated into the main block or separate?

How is the building effected by switching the program element locations?















67

Early Development: Design Dive TAMU - Corpus Christi Dining Hall

TEAM DIVE: 01/02/2013

H

I

J

K

L

M

N

68

Early Development: Progress Meeting TAMU - Corpus Christi Dining Hall

FEASIBILITY MEETING #2: 01/09/2013

• •

Presented 5 developed plan schemes with different food concept layouts and dining breakout options 4 different Kitchen / Support options were shown, each varying by length, location of toilet rooms, location of warewash, and location of Grab-n-Go

• • •

Site Plan options reviewed 6 different ways to orient and program the building in context with the campus language Reviewed seating types, configurations, and layouts Attendees encouraged to comment and notate all drawings where they saw needed

69

Early Development: Progress Meeting TAMU - Corpus Christi Dining Hall

feasibility meeting #2: 01/09/2013

Scheme 01

Scheme 02

Scheme 03

Scheme 04

• • • • •

Scheme 05

70

Scheme 03 was selected as a strong option for further developement A central entrance or corner entrance are both viable options for the dining hall Warewash should be incorporated into the Kitchen / Support Bar A break-away dining room should have the flexibility to be private but still feel connected to the main dining area Grab-n-Go should be incorporated with the entrance of the building and be accessible during non-dining hours

Early Development: Progress Meeting TAMU - Corpus Christi Dining Hall

feasibility meeting #2: 01/09/2013

Scheme A

Scheme B

Scheme C

Scheme D

Scheme E

Scheme F

71

Early Development: Progress Meeting TAMU - Corpus Christi Dining Hall

feasibility meeting #2: 01/09/2013

Kitchen Bar Options

Private Dining Options

72

Early Development: Progress Meeting TAMU - Corpus Christi Dining Hall

FEASIBILITY MEETING #3: 01/30/2013

•

Presented 3 developed schemes showing similar food concept pods, 2 different grab-n-go layouts, 2 different entry options, and 3 different break-out dining layouts

• • •

Exterior materials and storyboard concepts discussed through sketch diagrams and renderings Compared and received feedback on 2 different Kitchen / Support options Attendees encouraged to comment and notate all drawings where they saw needed

73

Early Development: Progress Meeting TAMU - Corpus Christi Dining Hall

feasibility meeting #3: 01/30/2013

“A Day on the Island” Concept Diagrams

74

Early Development: Progress Meeting TAMU - Corpus Christi Dining Hall

feasibility meeting #3: 01/30/2013

MDF SPORTS (60)

MEN

VIDEO WALL

VIDEO WALL

POTENTIAL ROOM DIVIDER

IT CAFE (21)

GRAB -NGO

WARE WASH

EXIT

ELEC

ENTRY DISH RETURN

THE SHORE (60) TLT

SERVERY COUNTER

1

JAN

WAVE BAR (30)

BEVERAGE

PREP

2

THE BEACH (66)

KITCHEN OFFICE

FOOD COURT (118)

BKFST/ BEV

5

OFFICE DUMPSTER

ELEC

3 THE TANK (78)

WOMEN

OFFICE

GENERATOR

4 LOCKERS

CHEF'S TABLE (21)

TRANSFORMER FRIDGE 195 SF

FRIDGE 195 SF

TLT

TLT

PATIO (52)

CHILLER DRY STORAGE 530 SF

FREEZER 240 SF

PUMP RM

CHILLER

AHU

Option 01

MDF SPORTS (92)

VIDEO WALL

MEN

WARE WASH

EXIT

(8)

VIDEO WALL

POTENTIAL ROOM DIVIDER

ELEC

GRAB -NGO

ENTRY

DISH RETURN

THE SHORE (56) TLT

SERVERY COUNTER

(8)

1 OFFICE

2 WAVE BAR (30)

BEVERAGE

KITCHEN

THE TANK (46)

PREP

BKFST/ BEV FOOD COURT (117)

5 DUMPSTER

ELEC

3 OFFICE

WOMEN

THE BEACH (75)

TLT

JAN

OFFICE

LOCKERS

GENERATOR

4

TRANSFORMER CHEF'S TABLE (14)

PATIO (52)

DRY STORAGE 495 SF FREEZER 220 SF

FRIDGE 220 SF

FRIDGE 220 SF

CHILLER

PUMP RM

CHILLER

AHU

Option 02

MDF SPORTS (71) ENTRY

IT CAFE (12)

GRAB -NGO

WARE WASH

EXIT

ELEC DISH RETURN

POTENTIAL ROOM DIVIDER

1

MEN

JAN

BEVERAGE

THE SHORE (60) TLT

SERVERY COUNTER

PREP

2 KITCHEN

OFFICE

FOOD COURT (112)

THE BEACH (74)

5

BKFST/ BEV

OFFICE DUMPSTER

3 OFFICE ELEC

GENERATOR THE TANK (78)

4

WOMEN

LOCKERS

CHEF'S TABLE (21)

TRANSFORMER FRIDGE 195 SF

FRIDGE 195 SF

TLT

TLT

PATIO (52)

CHILLER DRY STORAGE 530 SF

FREEZER 240 SF

PUMP RM

CHILLER

AHU

Option 03

75

Early Development: Progress Meeting TAMU - Corpus Christi Dining Hall

feasibility meeting #3: 01/30/2013

76

Project References TAMU - Corpus Christi Dining Hall

77

Project References: Miramar Apartments TAMU - Corpus Christi Dining Hall

civil info

78

Project References: Miramar Apartments TAMU - Corpus Christi Dining Hall

civil info

79

Project References: TAMU Kingsville Dining Hall TAMU - Corpus Christi Dining Hall

80

Project References: Tarleton State University Dining Hall TAMU - Corpus Christi Dining Hall

12

11

9

8

7

6

5

2

1

A5/A4.10

A5/A4.22 SIM

P

Sprinkler Riser 105B

113B Catering Dishwashing Area 113A

Telecom 110

Electrical 111

Mechanical 112

Dish Wash Room 107 Womens 109

17

3

A5/A4.20

C5/A4.10

A1/A4.26

P

18

4

A2/A4.23

13

B5/A4.10

14

A1/A4.26 SIM

15

MATCH LINE

16

Mens 108

A5/A4.22

Storage 105A

Quiet Dining 106A

Convenience Store 105

C4/A4.21

N

N

Storage 106A Food Service Storage

M

Elev Mech 104 Stair A A1/A4.20

Elevator A

L

4

K A2/A4.22

Men's 113E

Women's 113F

4

OfficeExecutive Chef 113C

Janitor 113D

Dining Hall 106

H

D'

Production Kitchen 113

A5/A4.11

J

C'

A5/A4.11

C5/A4.21

G

Women 103

F

Entry 100

E Mechanical 113G

A2

.20 A4 SIM/

B'

D

Men 101

Stair B

C Dry Storage 113J

Cafe 102

Entry 114

Lounge 106B

.20 A2/A4

Storage 115

Elevator C

Elev Mech 113K

A3/A4.20

AA

Stair C

A5/A4.10

A1/A4.22

A3/A4.23

MATCH LINE

A' .21 A5/A4

A5/A4.23

1'

/A4.21 A5 SIM

B

.21 A4/A4

B

2' 3'

A4/A4.22

B5/A4.10

4'

18

16

15

14

13

12

11

10

9

8.5

8

7.5

7

6.5

6

5.5

5

C5/A4.10

17

0'

4'

8'

16'

TARLETON FIRST FLOOR PLAN

32'

81