CORBETT-PARMELEE DINING CENTER AND LOBBY RENOVATION PROGRAM PLAN

Jan 2017

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Table of contents

1. Executive summary ………………………………………………………………………………………..3 2. Justification…………………………………………………………………………………………………….3

2.1 Program Mission and History 2.2 Relation to Housing and Dining Master Plan 2.3 Physical Condition/Functionality of Space 2.4 Renovation space requirements 2.5 Equipment list 2.6 Alternative analysis 2.7 Benefits of project

3. Design criteria…………………………………………………………………………………………....6 3.1 Site Constraints 3.2 Flood Mitigation analysis 3.3 LEED Goal 3.4 Architectural Narrative 3.5 Mechanical Narrative 3.6 Utilities Narrative 3.7 CSU Standards 3.8 List of applicable codes

4. Project Schedule, cost estimates, financing…………………………………………………………11 4.1 Project schedule and phasing 4.2 Financing 4.3 Cost estimate with description of methodology employed

Appendices

a. Site maps b. Existing building code analysis c. Utility map d. Conceptual floor plan e. Reused equipment list f. New equipment list g. Budget h. Flood Plain Map i. LEED Scoresheet j. Risk Analysis

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Executive Summary This project will renovate approximately 35,800 gsf of the existing Corbett Hall lobby and the Corbett-Parmelee dining center. The dining center had a limited renovation in 2006, but it is now in need of extensive updates to bring it to current CSU dining standards. This project will result in a new dining destination featuring distinctive venues. It will serve the entire campus community by attracting students from all of our residence halls and inspire students who live off campus to purchase a meal plan. As part of the project the Corbett Hall lobby and entrance will be improved, similar to the Parmelee Hall upgrade done a few years ago. The estimated cost for the project is $10.1-$10.9M to be paid for from Housing and Dining Services revenue.

Colorado State University intends to procure this project through a target value design build lump sum project delivery method. The intent is to encourage innovation and ultimate value by allowing great flexibility in the specifications, with code minimum requirements as the base bid and upgrade to CSU standards as part of the scope ladder. Initial graphic concepts from this program plan will be included in the RFP for information only. Total Development Costs have been allocated to various components of the project to come up with a Target Development Cost of $10.5M. The intent of this procurement method is for the design build firms to use the concepts as a standard of care in developing their own innovation and cost effective solutions to the design problem and RFP as stated both in narrative and graphic form.

Justification Program mission and history Housing & Dining Services is committed to building spaces that support academic success and are welcoming, inclusive, sustainable, flexible, and distinctive. This project builds on a strong housing and dining portfolio and brand that emphasizes shared architectural elements but also demands that each space offers students unique community elements and experiences.

Relation to Housing and Dining Services Master Plan The Corbett-Parmelee Dining Center is required to service resident dining needs on the north side of campus. In conjunction with the recently renovated Durrell Dining Center it serves residents in the newly constructed Laurel Village as well as the existing Westfall, Durward, Corbett, Parmelee and Allison Halls. It is the only major dining center that has not been either recently constructed or recently renovated. Housing and Dining Services has made substantial investments in both Corbett and Parmelee Halls in recent years. Parmelee Hall had a 4th floor addition and lobby upgrade in 2012. Corbett Hall had an exterior upgrade with the addition of some study spaces on each floor, also in 2012. The Corbett Courtyard was upgraded in 2014 to tie it into the Laurel Village project. Physical Condition/functionality of Existing Space Corbett Hall Entrance and Lobby The Corbett Hall entrance and lobby have had remodels over the past decades that have chopped up the space and inhibited flow. An inclusive “living room” for the 900 students who live in Corbett (largest residence hall on campus) is required. Corbett lacks a welcoming and open front desk and flexible gathering and social spaces, including a community kitchen, social areas, quiet study niches and seminar rooms.

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The Corbett courtyard has recently been renovated and offers an active and attractive pedestrian area, but the building lacks a well defined exterior entrance from the courtyard. The courtyard is closed to vehicular traffic so there is an opportunity to create an attractive indoor/outdoor connection.

Dining Center The Corbett and Parmelee dining centers currently operate as two venues awkwardly connected via a dish room hallway. They share no common design elements between them, and this is the only dining center that has not been brought up to current standards. The goal of this project is to create a fused dining center that can serve 1,000 people per day on average with a maximum of 2,300 per day. The dining center still needs access from both Corbett and Parmelee halls. A recent study indicated that 600 seats is the minimum for the dining center.

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Kitchen and back of house The current kitchen is oversized, especially in light of the trend to move food production to dining center venues. The walk-in cooler and freezer are original and not located near the receiving dock. Kitchen hoods need to be upgraded throughout. An old serving line has been mothballed in place, taking up valuable area. Much of the existing kitchen equipment (including the dish machine) is fairly new and will be reused.

Renovation Space Requirements Approximate space requirements are identified below:

Space Type GSF Corbett Hall Lobby & Entrance 8,000 Corbett/Parmelee Dining and Seating 14,300 Back of house kitchen and dining venues 13,500

Total 35,800 Equipment List Newer kitchen equipment will be reused. See reused and new equipment lists in Appendix. Alternative analysis Demand for dining on the north side of campus is robust and this dining center cannot be closed. Renovation of the existing facility is the most sustainable and cost effective option. Benefits of the Project The renovation will result in a collection of inspired food offerings brought together in a shared space. This hybrid food hall concept (inspired by Chelsea Market in New York, The Source in Denver, Gotham West in New York, Krog Street in Atlanta, and Melrose Market in Seattle) plays on the popularity of foodie collectives. Venues will have distinct branding, serving, and seating areas that support our “all-you-care-to-eat” model with an open concept (i.e. walls on the sides to distinguish between venues with open fronts so students can easily see and move between all of the venues). We envision food-hall-style community seating (community tables, high-top seating, etc.) around the venues with shared beverage stations. We anticipate that students from all residence halls will want to utilize the dining center and that it will encourage students living off campus to purchase a meal plan. An inclusive “living room” for the 900 students who live in Corbett (largest residence hall on campus) will be provided that has a welcoming and open front desk and flexible gathering and social spaces, including a

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community kitchen, social areas, quiet study niches and seminar rooms. The Corbett courtyard has recently been renovated and offers an active and attractive pedestrian area, but the building lacks a well defined exterior entrance from the courtyard. The courtyard is closed to vehicular traffic so there is an opportunity to create an attractive indoor/outdoor connection.

Design Criteria See conceptual floor plan in the appendix. Design vision/inspiration for the various spaces and venues can be found at the link below https://www.pinterest.com/tmiyamoto/corbettparmelee-dining/ Site Constraints This project is a renovation of an existing facility. The southern windows look out to an existing small parking lot and the receiving dock. Flood Mitigation Analysis The only addition contemplated would be an entrance feature off the Corbett courtyard. This area is not in the flood plain.

LEED Goal Senate Bill 07-051 directs that state buildings undergoing substantial renovation or new construction conform to the High Performance Certification Program. The Office of the State Architect has stated that USGBC LEED-NC Gold is the targeted standard of this program, or at a minimum, the highest obtainable LEED standard. The most current LEED publication at the time of design will be used. The inclusion of high performance standards is an integral part of the project, beginning at the program plan stage.

As part of Housing & Dining Services’ commitment to sustainability, this project will pursue LEED v4 CI-Silver at a minimum. Equipment sourcing will be consistent with Climate Action Plan energy and water goals. Wherever possible, students will engage with and see sustainability in action in this project (i.e. living/herb wall, reclaimed/recycled materials, composting/digestion operation, food prep, etc.).

Architectural The vision for this project is elemental and inclusive with a design that integrates natural light, glass, greenery, woods, metals, and earth elements that recognize our area’s rich cultural history as a home to indigenous tribes and diverse communities as well as our roots as an agriculture college. This is the fourth major dining center renovation and it’s important that this project offers something distinct and different from our other dining centers. A new entrance from the Corbett Courtyard is desired. The building envelope will remain and new glazing will be incorporated as applicable.

Mechanical Fire Protection A sprinkler system will be installed throughout. Sanitary Sewer and Stormwater Install new sewer lines to provide for the new layout and to connect to new grease interceptor

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o Sanitary lines that are no-hub CI banded type may be reused. No existing bell and spigot sanitary or storm piping is to be re-used – replace with

new. Re-route internal roof drains as necessary and connect to existing storm water discharge in the basements Domestic Hot water A new High efficiency DHW boiler plant with 5.4 MMBTUh capacity was installed in the Corbett basement in 2016 serving both buildings

• Water distribution temperature is 125-130 degrees o All hand sinks or bathroom facility end use devices must be equipped with temperature

control valves limiting water temp to 110 degrees per code. o Hand sinks must have hot water within 15 seconds of faucet activation per Health Dept.

requirements. Install new distribution piping as necessary for renovation.

o All existing DCW/DHW distribution piping to the residential wings shall remain

Natural Gas No increase in service is anticipated – subject to verification.

o Design/Builder may distribute gas at 2# pressure and reduce to equipment service pressure of 7-11WC inches as necessary.

Hydronic Heating Water Hydronic heating coils and fin tube radiation shall be designed to use 150 degree HW supply Space Cooling – Chilled water Connect to the existing building chiller located in Corbett hall.

o Chiller is new (2016) and is a modular design with 190 tons capacity. Electrical service and pumps are sized should an addition 50 ton module be needed.

• Existing Cooling tower to remain • Use evaporative cooling on make-up air units for all kitchen hoods reducing chilled water load.

Electrical Design/Builder contractor scope begins at each of the two service distribution panels inside of the building.

o Existing load centers may be reused provide they meet NEC requirements and Arc-fault ratings.

Install new electrical and lighting to provide for the new layout. o All lighting must have the ability for remote control and operation o Connect egress lighting to building EM panel

Provide arc flash modeling analysis on all new and re-used panels per CSU specifications and code requirements. Site Lighting Site lighting will be modified as necessary for the new Corbett lobby entry. Fire Alarm Install new fire alarm system as necessary for renovation and connect to existing Notifier system. Building Automation System (BAS)

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Connect to the existing BAS for all controls. o Innotech North America

Data Network, Voice Communication and Audio Visual Network connections to consist of WAP (wireless access point) connection throughout the dining center and lobby

o RF survey for WAP placement must be coordinated, conducted and documented in consultation with Housing IT Department based on BIM model

Hardwired connections will be required in all offices, work stations, venues, menu signs and meal check locations

o All wiring and devices will be Category 6A CSU specifications

o Terminate at patch panel designated by owner All voice communication will be VoIP (voice over ip) AV and digital signage will be Design/Build per CSU-HDS specifications

Utilities Housing and Dining Services has made significant investments in recent years to upgrade utilities and remove unused mechanical equipment in the basement. Electrical The secondary electrical service is 120/208 V/3P served by a single 1000 KVA transformer located at Parmelee hall.

o The utility service is owned and maintained by the CSU campus o There are two 1600A main disconnects - one per building. Each area has separate main

distribution equipment consisting of a 1600A fused panel board in Parmelee and a 1600A circuit breaker panel board in Corbett. Both are located in the basements under the existing kitchen.

- All historical load information will be provided for each of the respective building service entrance switchgears.

Domestic cold water Reuse the existing campus owned water service to the building. Natural Gas Natural gas service has been upgraded with new campus owned utility. Service pressure to the meter is 20 PSIG and downstream pressure from the regulator is 2# PSIG. Sanitary Sewer Install a new grease interceptor and service line to within 5 ft of the existing foundation.

o Interceptor must be located within 100’ of truck access o Designer to consult with CSU regarding venting of the interceptor to avoid noxious gases

impacting residential living areas.

Chilled water Connect to the existing building chiller located in Corbett hall.

o Chiller is new (2016) and is a modular design with 190 tons capacity.

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Electrical service and pumps are sized should an addition 50 ton module be needed. o Existing Cooling tower to remain

Hydronic Heating Water A new boiler plant with 12MMBTUh capacity was installed in the Corbett basement in 2016 serving both buildings. District Heating N/A – No central plant steam is available for the project District Cooling NA – District cooling is not available on this site CSU Standards The CSU Building Construction Standards Manual is available at: http://www.fm.colostate.edu/constr_standards

The CSU Standards are to be used as guidelines for design. They are divided into 3 parts for use by Architects and Engineers: the first part is administrative; the second part discusses requirements for design and deliverables at each stage of the design process; the third part consists of the technical standards arranged by CSI division. The Standards are a work in progress, and as such, any question about the applicability of a standard should be discussed with the project manager. The Standards should never be referenced or copied in Contract Documents – the design is expected to embody and conform to the Standards. Contractors are not to be directed to review the Standards as a contract requirement.

List of applicable codes –

A graphic code analysis of the existing building is included in the appendix. The following approved building codes and standards have been adopted by State Buildings Programs (SBP) as the minimum requirements to be applied to all state-owned buildings and physical facilities including capital construction and controlled maintenance construction projects.

The 2015 edition of the International Building Code (IBC) (as adopted by the Colorado State Buildings Program as follows: Chapter 1 as amended, Chapters 2-35 and Appendices C and I) The 2015 edition of the International Mechanical Code (IMC) (as adopted by the Colorado State Buildings Program as follows: Chapters 2-15 and Appendix A) The 2015 edition of the International Energy Conservation Code (IECC) (as adopted by the Colorado State Buildings Program) The 2014 edition of the National Electrical Code (NEC) (National Fire Protection Association Standard 70) (as adopted by the Colorado State Electrical Board) The 2012 edition of the International Plumbing Code (IPC) (as adopted by the Colorado Examining Board of Plumbers as follows: Chapter 1 Section 101.2,102, 105, 107, Chapters 2-13 and Appendices B, D, E, F and G) The 2012 edition of the International Fuel Gas Code (IFGC) (as adopted by the Colorado Examining Board of Plumbers as follows: Chapter 1 Section 101,102, 105, 107, Chapters 2-8 and Appendices A, B, and C) The National Fire Protection Association Standards (NFPA) (as adopted by the Department of Public Safety/Division of Fire Prevention and Control as follows with editions shown in parentheses:

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NFPA-1 (2006), 11 (2005), 12 (2005), 12A (2004), 13 (2002), 13D (2002), 13R (2002), 14 (2003), 15 (2001), 16 (2003), 17 (2002), 17A (2002), 20 (2003), 22 (2003), 24 (2002), 25 (2002), 72 (2002), 409 (2004), 423 (2004), 750 (2003) and 2001 (2004)) The 2010 edition of the ASME Boiler and Pressure Vessel Code (as adopted by the Department of Labor and Employment/Boiler Inspection Section as follows: sections I, IV, V, VIII-Divisions 1 and 2 and 3, 1X, X including the 2011 addenda and B31.1, 2010 edition.) The 2011 edition of the National Boiler Inspection Code (NBIC) (as adopted by the Department of Labor and Employment/Boiler Inspection Section) The 2012 edition of the Controls and Safety Devices for Automatically Fired Boilers CSD-1 (as adopted by the Department of Labor and Employment/Boiler Inspection Section) The 2011 edition of the Boiler and Combustion Systems Hazards Code, NFPA 85 (as adopted by the Department of Labor and Employment/Boiler Inspection Section) The 2013 edition of ASME A17.1 Safety Code for Elevators and Escalators (as adopted by the Department of Labor and Employment/Conveyance Section and as amended by ASME International) The 2005 edition of ASME A17.3 Safety Code for Existing Elevators and Escalators (as adopted by the Department of Labor and Employment/Conveyance Section and as amended by ASME International) The 2011 edition of ASME A18.1 Safety Standard for Platform Lifts and Stairway Chairlifts (as adopted by the Department of Labor and Employment/Conveyance Section and as amended by ASME International) The current edition of the Rules and Regulations Governing the Sanitation of Food Service Establishments (as adopted by the Department of Public Health and Environment/Colorado State Board of Health) The 2003 edition of ICC/ANSI A117.1, Accessible and Usable Buildings and Facilities (as adopted by the Colorado General Assembly as follows: CRS 9-5-101, as amended, for accessible housing) Note: Additional codes, standards and appendices may be adopted by the state agencies and institutions in addition to the minimum codes and standards herein adopted by State Buildings Program.

1. The 2015 edition of the IBC became effective on July 1 of 2016. Consult the state electrical and plumbing boards and the state boiler inspector and conveyance administrator and the Division of Fire Prevention and Control for adoption of current editions and amendments to their codes.

2. Projects should be designed and plans and specifications should be reviewed based upon the approved codes at the time of

A/E contract execution. If an agency prefers to design to a different code such as a newer edition of a code that State Buildings Program has not yet adopted, the agency must contact SBP for approval and then amend the A/E contract with a revised Exhibit C, Approved State Building Codes. Please note that the state plumbing and electrical boards enforce the editions of their codes that are in effect at the time of permitting not design.

3. The state’s code review agents, or the State Buildings Program approved agency building official, shall review all documents

for compliance with the codes stipulated herein. Note: The Department of Public Health and Environment, Division of Consumer Protection will review drawings for food service related projects.

4. This policy does not prohibit the application of various life safety codes as established by each agency for specific building

types and funding requirements. NFPA 101 and other standards notwithstanding, approved codes will supersede where their minimum requirements are the most restrictive in specific situations. If a conflict arises, contact State Buildings Program for resolution.

5. It is anticipated that compliance with the federal Americans with Disabilities Act Accessibility Guidelines for Buildings and

Facilities (ADAAG) and Colorado Revised Statutes Section 9-5-101 will be met by compliance with the 2015 International Building Code and ICC/ANSI A117.1. However, each project may have unique aspects that may require individual attention to these legislated mandates.

6. The 2015 edition of the International Building Code (IBC) is to be applied to factory-built nonresidential structures as

established by the Division of Housing within the Department of Local Affairs. A. Appendices

Appendices are provided to supplement the basic provisions of the codes. Approved IBC Appendices are as follows:

1. Mandatory IBC Appendix Chapter C - Agricultural Buildings IBC Appendix Chapter I - Patio Covers

2. Optional Any non-mandatory appendix published in the International Building Code may be utilized at the discretion of the agency. Use of an

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appendix shall be indicated in the project code approach. B. Amendments

1. International Building Code, Chapter 1 as amended

Project schedule, cost estimates and financing Schedule/phasing The schedule for the dining center renovation is extremely tight at only 135 days. The dining center will be closed from Spring Break through Aug 1. Preordering of equipment and prefabrication will be essential to the success of the project. The lobby renovation can extend beyond to Aug 15. Financing The estimated cost of the project is $10.1-$10.9M and will be funded with Housing and Dining Services revenue. The Target Value Design Build lump sum cost is $10.5M, allocated to the various components (roughly) as follows: Dining Center renovation-$2.35M, Kitchen and back of house (including venue equipment)-$7.0M, Corbett Lobby-$1.15M. Cost estimate/methodology Cost estimates are embedded in the REVIT model that was used to produce the conceptual design. CSU standards specify that the A/E document 20% of the construction budget in scope ladder items, to cover potential volatility in the construction market as the project progresses.

Appendices a. Site maps b. Existing building code analysis c. Utility map d. Conceptual floor plan e. Reused equipment list f. New equipment list g. Budget h. Flood Plain Map i. LEED Scoresheet j. Risk Analysis

CORBETT PARMELEE DINING CENTER AND LOBBY RENOVATION

APPENDIX

LOCATION MAPS

PROJECT LOCATION

EXIT 268

SITE RELATIONSHIPS AND EXISTING CONDITIONS

CORBETT PARMELEE

PARMELEE ENTRANCE

RECENTLY RENOVATED PARMELEE COURTYARD

PARKING LOT, LOADING DOCK, VEHICLE ACCESSUNDESIRABLE VIEWSFROM DINING

RECENTLY RENOVATED CORBETT COURTYARD

CORBETT ENTRANCES

MORE DESIRABLE VIEWSFROM DINING AREAS

Occ. Type A 2Construction Type II B

Occ. Load 975

TORESIDENCE

HALLS TORESIDENCE

HALLS

TORESIDENCE

HALLS

CORBETT HALL1961

PARMELEE HALL1964

TORESIDENCE

HALLS

DINING10,330 SF

DINING5,843 SF

LOUNGE3,087 SF

LOBBY

RA

RARA

KITCHEN11,412 SFSERVING

1,070 SF

Occ. Type A 2Construction Type II B

Occ. Load 853

CODE STUDY - EXISTING BUILDING SUMMARY – CODE STUDYOriginal Parmelee Dining Hall built – 1961Original Corbett Dining Hall built – 1964Occupancy Type A2Type of Construction II B

Overall Building SFBasement Level 10,954 SFMain Level 35,747 SFTOTAL 46,701 SF

Fire Suppression Partial Fire Sprinklered (Corbett)Fire Alarm YesNumber of Stories 1 + BasementExists provided 10Building height 20’-0”Existing Occupant Load 975 (Corbett) 853 (Parmelee)

UTILITIES SITE PLAN

LEGEND

IRRIGATION

IRRIGATION CONTROL

GAS

STORM

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STEAM - AIR/CONDENSATE

LIGHT

CABLE TV

TELEPHONE

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1 EXISTING BUILDING ENTRY FROM RESIDENCE HALL2 EXISTING VESTIBULE

4 CONTROLLED ACCESS5 LOBBY / LOUNGE6 FRONT DESK, MAIL7 PRIVATE RD APARTMENT to remain8 STAFF OFFICES / MEETING

12 EXISTING RESTROOMS

13 FLEXIBLE PRIVATE DINING14 EXISTING SERVER ROOM to remain15 STORAGE ROOM to remain16 DINING/ SEATING17 EXISTING FOOD SERVING AREAS18 KOSHER FOOD SERVING AREA to remain19 WARE WASHING20 PRODUCTION AREA

Back of House Kitchen, Ware Washing, Offices, Storage, Freezers, Lockers, Restrooms

21 LOADING / SHIPPING22 LANDSCAPED VIEW GARDENAXONOMETRIC 3D VIEW - EXISTING

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1 ENHANCED MAIN ENTRY2 EXISTING VESTIBULE3 FACADE ENHANCEMENTS4 CONTROLLED ACCESS5 LOBBY 8,000 SF New Entry, Front Desk,

Lounge, Mail Room, Staff Offices,Kitchen Collective, Restrooms

6 FRONT DESK, MAIL7 PRIVATE RD APARTMENT to remain8 STAFF OFFICES / MEETING9 NEW GENDER NEUTRAL RESTROOMS10 GREEN WALLS SEPARATION11 KITCHEN COLLECTIVE12 REVISE EXISTING RESTROOMS

TO INCLUDE GENDER NEUTRAL FACILITIES13 FLEXIBLE PRIVATE DINING (70 Seats)14 EXISTING SERVER ROOM to remain15 STORAGE ROOM to remain

16 DINING/ SEATING 14,300 SF (600 Seats)17 DISTINCT VENUES18 DISTINCT VENUE KOSHER to remain19 WARE WASHING20 PRODUCTION AREA 13,500 SF

Distinct Venues, Back of House Kitchen, Ware Washing, Offices, Storage, Freezers,Lockers, Restrooms

21 LOADING / SHIPPING22 LANDSCAPED VIEW GARDENAXONOMETRIC 3D VIEW - PROGRAM PLAN

1/24/2017 1 Copy of Corbett Parmelee Existing Equipment List 2017.1.19.xlsx

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Kitchen - Warewashing area 1 Dish machine, Meiko (B-M74 V8 N22 P8) 208 3 -Ktichen - Parmelee side line 1 Combi-oven, Eloma (Genius T10-11) 208 3 60 - 1/2" - Cut SheetKitchen - Parmelee side line 2 Steamer, Cleveland (24CGA10.2ES) 115 1 3/8" 3/4" Cut SheetKitchen - Parmelee side line 1 Tilt skillet, Cleveland (SEL-30-T1) 208 3 33.3 - - - Cut SheetKitchen - Parmelee side line 1 Steam jacketed kettle, 60 gallon, Groen (DH-60) 115 1 5 1/2" Cut SheetKitchen - Parmelee side line 1 Steam jacketed kettle, 80 gallon, Groen (DH-80) 115 1 5 1/2" Cut SheetKitchen - Parmelee side line 2 Steam jacketed kettles, 20 quart, Groen (TDH-20) 115 1 1 1/2" Cut SheetKitchen - Parmelee side line 2 Support stands for 20 qt kettles, Groen (TS 9-3) - - - - - - Cut SheetKitchen - Corbett side line 1 Convection oven, electric, Blodgett (Mark V 100) 208 3 31 - - Cut SheetKitchen - Relocatable 1 Reach-in freezer, 3 doors, on casters, True (TS-72F) 115 1 12 5-20P - - Cut SheetKitchen - Relocatable 1 60" range, 4 burner, 2 convection ovens, Southbend (S60AA-3G/T) 115 1 2.7 5-15P - 3/4" Cut SheetKitchen - Relocatable 4 Heated holding cabinets on casters, Vulcan (VBP15) 208 1 5 6-15P - - Cut SheetKitchen - Relocatable 2 Roll-in refrigerator, 1 door, True (STG1RRI-1S) 115 1 8.9 5-15R - - Cut SheetKitchen - Relocatable 1 Pizza prep table, 67", True (TPP-67) 115 1 8.6 5-15P - - Cut SheetDining Room - Beverage 1 Coffee brewer, Fetco (XTS E215252) 208 1 42.5 5-20P 3/8" - Cut SheetDining Room - Beverage 1 Cappuccino machine, 3 hopper, Wilbur Curtis 115 1 15 5-15P 1/4" - Cut SheetDining Room - Gluten Free Zone 1 Countertop refrigerator, True (GDM-05) 115 1 4.3 5-15P - - Cut SheetMediterranean / Kosher Bistro 1 Reach-in refrigerator, 2 doors, True (T-49HC) 115 1 5.4 5-15P - - Cut SheetMediterranean / Kosher Bistro 1 Reach-in freezer, 1 door, Arctic Air (AF23) 115 1 9 5-15P - - Cut SheetMediterranean / Kosher Bistro 1 Hot holding cabinet on casters, Metro (C519-HFC-U) 120 1 16.7 5-20P - - Cut SheetMediterranean / Kosher Bistro 1 Convection oven, on stand, American Range (Majestic 15001-064) 120 1 9 - - 1/2" Cut SheetMediterranean / Kosher Bistro 1 18" Cold well, 1 well; built into front counter, Manitowoc (N8118B) 115 1 4 5-15P - - Cut SheetMediterranean / Kosher Bistro 1 Fryer, 1 well, 50# capacity, Frytech Dean (D150G) 120 1 1 5-15P - 3/4" Cut SheetMediterranean / Kosher Bistro 1 Griddle, 24", American Range (ARMG-1-24) - - - - - 3/4" Cut SheetMediterranean / Kosher Bistro 1 Range, 4 burners with 1 standard oven, American Range (AR4) - - - - - 3/4" Cut SheetMediterranean / Kosher Bistro 1 Cold wells, on stand, 2 wells, Eagle (AWT2-NG) - - - - - 1/2" Cut SheetMediterranean / Kosher Bistro 1 Steamer, Accu-Temp (S62081D060-30250) 208 1 30 L6-

30P - - Cut SheetMediterranean / Kosher Bistro 1 Dish machine, undercounter, Jackson (Avenger HT E) 208 1 38.4 - 1/2" - Cut Sheet

Mexican VenueAutomatic tortilla maker/cooker for fl our tortillasFryer battery (3)GriddleCharbroilerHot holding cabinets (2) SteamerRoll-in refrigeration (2)Hot (6) and cold (4) wellsExhaust hoods and fi re suppression systemServing counter with breath guards

Mediterranean VenueFryer (1) (Frytech Dean D150G)Reach-in refrigerator (True T-49HC)Reach-in freezer (Arctic Air AF23)Heated holding cabinet (Metro C519-HFC-U)Convection oven (Majestic 15001-064)Griddle, 24” (American Range ARMG1-24)Range, 4 burner, 1 oven (American Range AR4)Cold wells (3) (Eagle AWT2-NG)Steamer (Accu-Temp S62081D060-30250)Undercounter warewashing machine (Jackson Avenger HT E)Salad bar Soup well

Food Truck/ pop up restaurant VenueCharbroilerGriddleConvection ovenFryer battery (3)Vertical contact toasterRangeReach in refrigerator and freezerHeated holding cabinets (2)4 hot wells2 cold wells/ deckExhaust hood with fi re suppression systemServing counter with breath guards

Vegan/vegetarian VenueConvection oven Griddle/range/oven unit (Southbend S60AA) 3 drop-in induction rangesHeated holding cabinet (Vulcan VBP15)Roll-in refrigeration 3 drop-in soup wellsSelf-serve hot wells (2)Steamer Exhaust hood with fi re suppression system Serving counter with breath guards

CSU EQUIPMENT LIST – MAJOR ITEMS

KitchenWalk-in coolers and freezerKitchen exhaust hoods with fi re suppression systemRoll-in blast chillerReach-in refrigeration and freezer (3-door freezer on casters – True TS-72F)Ice makerHeated holding cabinets (3) (Vulcan VBP15)

Kitchen: Parmelee line Fryer battery (6)Combi oven- Eloma Genius T10-11 Double convection ovens (2) Tilting skillet, 30 gallon (Cleveland SEL-30-T1)60 gallon steam-jacketed kettle (Groen DH-60)80 gallon steam-jacketed kettle (Groen DH-80)2 -20 gallon steam-jacketed kettles (Groen TDH-20)2 – Steamers (Cleveland 24CGA10.2ES)

Kitchen: Corbett lineDouble convection oven (2) (1 - Blodgett Mark V)60” gas griddle48” Charbroiler 10 burner range with ovens

WarewashingRelocate existing fl ight warewashing machinePot and pan warewashing machine that accommodates sheet pans Pot wash sinkAccumulator with scrapping stations

Italian VenueImpingement/conveyor ovens (2 - stacked) Range, 8 burnersPasta cooker with rinse tankTurbo chef ovens (3) Pizza prep table (True TPP-67)Dough pressRoll-in refrigeration (2) (True STG1RRI-1S)Heated holding cabinet (2) Hot wells (8) Hot self-serve units for 16” pizzas (4) (Floating the idea to use something like Hatco Glo-Ray stone round shelves at different elevations with above radiant heat for a different look than a traditional hot deck) Serving counters with breath guards

NEW EQUIPMENT LIST SUMMARY

Comfort Food VenueItems prepared in main kitchenHot holding cabinet (2)2 cold wells6 hot wellsCarving stationBreakfast nook with cereal and milkServing Counters with breath guards

International VenueChurrasco grillFryer battery (3)RangeGriddleStacked convection ovens (2)Heated holding unitSteamerReach in refrigeration Hot wells (4) Cold wells (2)Exhaust hoods with fi re suppression systemServing counters with breath guards

Dessert VenueServing counterBakery display case, refrigerated, and ambientSoda fountainMilk shake machineIce cream dipping cabinetDispensers

Beverage station (2)Soda dispenser with ice maker (4) (Dispensers supplied by Coca-Cola) Coffee brewer with counter space for 4 airpot display and condiments (Fetco XTS E215252)BIB tea dispenser (2) (Dispenser supplied by Coca-Cola – Golden Peak)Yerba Mate Tea brewer (2)Hot chocolate maker, 3-hopper (2) (1 - Wilbur Curtis)Hydration station (2)BIB juice dispensers (2) (dispenser supplied by Coca-Cola - Minute Made)Serving counter w/minimum 4’ open space and allocation for mobile glass rack dispensers (2 racks per station)

Gluten Fee ZoneCountertop ambient display caseCountertop refrigerator (True GDM-05)Serving counter with a minimum of 4’ of open space with access to electric service

Project Title: Corbett/Parmelee Dining Center and Lounge RenovationBudget estimate based on Target Value Design Build Lump Sum Procurement

6-Jan-17 Estimated Costs-low Estimated Costs-

medium Estimated Costs-high

Remarks

Reference also space Analysis

Site Survey, Geotechnical $ -

Professional Design Consultants $ - $ - included in DB contractAdvertisements $ 3,000 $ 3,000 $ 3,000

CSU Facilities Project Management $ 145,000 $ 145,000 $ 145,000

Independent Code Review $ 20,000 $ 20,000 $ 20,000

Construction code inspections $ 9,500 $ 10,000 $ 10,500

Construction materials inspections $ 9,500 $ 10,000 $ 10,500

PFA plan review fee $ 2,000 $ 2,000 $ 2,000

DB RFP prep and stipend $ 180,000 $ 180,000 $ 180,000

Total Professional Services $ 369,000 $ 370,000 $ 371,000

New Space - gsf @ $/sf $ - $ -

Renovation Space: 35,800 gsf @$237.43/sf $ 8,075,000 $ 8,500,000 $ 8,925,000 assumes DB target cost based delivery

Site Work Service/Utilities $ 35,000 $ 35,000 $ 35,000

Site Improvements/Landscaping

Asbestos abatement $ 95,000 $ 100,000 $ 105,000

Subtotal Construction Costs $ 8,205,000 $ 8,635,000 $ 9,065,000

Fixed Equipment Allowance $ 300,000 $ 300,000 $ 300,000

Moveable Equipment/Furniture $ 200,000 $ 200,000 $ 200,000

CSU Communications & Security ($7.5/sf) $ 145,000 $ 145,000 $ 145,000

Signage $ 40,000 $ 40,000 $ 40,000

Total Equipment and Furnishings Costs $ 685,000 $ 685,000 $ 685,000

Relocation Costs- $ 10,000 $ 10,000 $ 10,000

Total Miscellaneous Costs $ 10,000 $ 10,000 $ 10,000

$ 9,269,000 $ 9,700,000 $ 10,131,000

Project Contingency 10% for add and renovate $ 800,000 $ 800,000 $ 800,000

Total Contingency $ 800,000 $ 800,000 $ 800,000

10,069,000$ 10,500,000$ 10,931,000$

Art in Public Places (1% of state funded construction t)

Only required if state funded

10,069,000$ 10,500,000$ 10,931,000$

Total Project Cost / sqft 281.26$ 293.30$ 305.34$

COLORADO STATE UNIVERSITYFacilities Planning Design and Construction

Subtotal Project Cost

Project Contingency

Subtotal Budget-

Project Budget-escalated to Jan 2018 (midpoint construction)

This opinion of probable cost is made on the basis of the professional experience of Facilities Management. FM cannot guarantee that proposals, bids or actual construction costs will not vary from this cost estimate due to market conditions at the time of bid. Scope and schedule changes during design and/or construction will result in higher cost.

Project Budget

Professional Services

Construction

Equipment & Furnishings

Miscellaneous

LEED v4 for ID+C: Commercial InteriorsProject Checklist Corbett-Parmelee Dining Center and Lobby Renovatio

Date: 1/5/2017Y ? N

Credit 2

16 0 20 18 9 7 0 Indoor Environmental Quality 1718 Credit 18 Y Prereq Required

8 Credit 8 Y Prereq Required

7 Credit 7 2 Credit 2

1 Credit 1 3 Credit 3

2 Credit 2 1 Credit 1

2 Credit 2

6 0 0 Water Efficiency 12 1 Credit 1

Y Prereq Required 2 Credit 2

6 Credit 12 2 Credit 3

1 Credit 1

14 9 3 Energy and Atmosphere 38 2 Credit 2

Y Prereq Required

Y Prereq Required 0 6 0 Innovation 6Y Prereq Required 5 Credit 5

5 Credit 5 1 Credit 1

13 Credit 25

2 Credit 2 0 2 0 Regional Priority 43 Credit 3 1 Credit Regional Priority: Specific Credit 1

1 Credit 1 1 Credit Regional Priority: Specific Credit 1

2 Credit 2 Credit Regional Priority: Specific Credit 1Credit Regional Priority: Specific Credit 1

9 4 0 Materials and Resources 13Y Prereq Required 54 28 23 TOTALS Possible Points: 110Y Prereq Required

1 Credit 1

4 Credit 4

2 Credit 2

2 Credit 2

2 Credit Building Product Disclosure and Optimization - Material Ingredients 2

2 Credit 2

Certified: 40 to 49 points, Silver: 50 to 59 points, Gold: 60 to 79 points, Platinum: 80+

Innovation

LEED Accredited Professional

Storage and Collection of Recyclables

Acoustic Performance

Renewable Energy Production

Thermal Comfort

Interior Lighting

Daylight

Quality Views

Construction Indoor Air Quality Management Plan

Indoor Air Quality Assessment

Construction and Demolition Waste Management

Enhanced Indoor Air Quality Strategies

Low-Emitting Materials

Minimum Indoor Air Quality Performance

Environmental Tobacco Smoke Control

Interiors Life-Cycle Impact Reduction

Long-Term Commitment

Enhanced Refrigerant Management

Enhanced Commissioning

Advanced Energy Metering

Building Product Disclosure and Optimization - Environmental Product Declarations

Building Product Disclosure and Optimization - Sourcing of Raw Materials

Reduced Parking Footprint

Minimum Energy Performance

Fundamental Refrigerant Management

Optimize Energy Performance

Project Name:

Location and Transportation

Access to Quality Transit

LEED for Neighborhood Development Location

Integrative Process

Surrounding Density and Diverse Uses

Bicycle Facilities

Construction and Demolition Waste Management Planning

Indoor Water Use Reduction

Indoor Water Use Reduction

Fundamental Commissioning and Verification

Green Power and Carbon Offsets

1 RFQ Shortlist - Low numbers of Interested, Qualifed Teams HIGH MODERATE FM Reaching out to firms that have higher education experience and commercial dining experience

2 RFP - Unclear Cost Proposal HIGH LOW FM

3 Unclear Scope HIGH LOW FM

4 Budget bust? HIGH MODERATE FM Target value based design build procurement with well developed scope ladder

5 Delay of RFP procurement vs desired occupancy schedule LOW LOW FMThe overall schedule of this project is allowing almost 9 months of design time before construction can begin.

6 Delay of Full Project Funding HIGH LOW HDS/CSU AdminThis project is cash funded by HDS. There is ample time between procurement and design of this project to provide funding.

7 Delay of Full Project Approval MODERATE LOW FMAgain, the timeline of the procurement and design phases of this project are lengthy to provide ample preparation for an extremely tight construction time frame.

1 Influences to Design by Existing Conditions: HIGH HIGH DB Team Corbett and Parmelee were built at different times using two different structure types.

2 Existing Utilities MODERATE LOW DB TeamFM will provide preliminary TAB report and as-built information of the existing utility systems for both buildings to the DB team in the RFP.

3 Soils LOW LOW DB Team DB Team will primarily be working within the existing building envelope.

4 Asbestos MODERATE MODERATE FM/EHS FM will procure complete hazmat survey prior to RFP

5 Code Compliance MODERATE MODERATE DB TeamThis project will require approvals from several entities throughout the code compliance and building inspection process.

1 Procurement of Long Lead Items MODERATE MODERATE DB Team Kitchen equipment and building systems

2 Contractor Laydown Area/Staging LOW HIGH CSU PM CSU PM to outline this area in RFP

3 Crane/Equipment Location LOW HIGH CSU PM CSU PM to outline this area in RFP

4 Utility Outages LOW HIGH DB/CSU PMDining Halls, Kitchen, Lobby and office area will be unoccupied during constrcution. Residential wings of both Corbett and Parmelee will have occupants.

5 Hours Allowed for Construction Activities - normal business hours, weekends? HIGH HIGH CSU PM CSU and HDS to determine allowable work hours.

6 Contractor Labor Market HIGH HIGH DB Team DB Team to consider and manage

1 Major Campus Events During Construction MODERATE MODERATE CSU PM outline this in RFP

2 Campus Crusade HIGH HIGH CSU PM outline this in RFP

3 Finals - May 7-11, 2018 HIGH HIGH CSU PM outline this in RFP

4 Graduation Ceremonies- May 11 and 12,2018 MODERATE HIGH CSU PM outline this in RFP

5 Major City Events During Construction MODERATE MODERATE CSU PM outline this in RFP

6 Weather-when are we starting construction LOW LOW DB TeamDB Team needs to include weather days in their proposed schedule- mostly interior work with the exception of roof membrane, which will be in the scope ladder

7 Added Scope- schedule extension-what does this look like in the grand scheme? MODERATE MODERATE CSU PM Require pricing and associated time extensions for scope ladder items in the RFP.

8 Monitoring schedule throughout construction HIGH HIGH DB/CSU PMGeneral Conditions: DB Team will be required to provide regularily updated construction schedules, 3 week look aheads and specific schedule for long lead items

9 Submittal Schedule - Delays in Review & Approval HIGH MODERATE DB/CSU PM General Conditions

1 Traffic/Pedestrian/Bike Detours LOW LOW DB/CSU PM outline this in proposed site plan and staging area

2 Communications with Campus & Community MODERATE LOW DB/HDS/CSU PM

3 Noise Levels LOW LOW DB Team Need to comply with City Ordinances and HDS regulations

4 Disturbance to Existing Utilities - Emergency Outages MODERATE MODERATE DB Team DB Team will be main contact for utility emergencies

5 Site Security - Working Hours vs. Off Hours LOW LOW DB Team Needs to be included in the RFP. Maintained by DB Team.

Risk Analysis - At Program Plan and Prior to RFP Release

Safety

Corbett-Parmelee Dining Hall & Lobby RenovationVersion: 01/18/17

Procurement

Design

Constructability

Schedule

Item No. STRATEGIESDescription PROBABILITY

of OCCURANCE

PRIMARY RESPONSIBILITY

IMPACT