ZIMMER GUNSUL FRASCA ARCHITECTS LLP East Campus Residence Hall May 28, 2009 P40336.02 Page 1 East Campus Residence Hall User Group Meeting No. 4 MEETING NOTES: May 14, 2009 FROM: Lee Kerns PRESENT: UNIVERSITY OF OREGON Cathy Soutar Susan Lesyk Gregg Lobisser Virginia Cartwright George Bleekman Tom Driscoll Allen Gidley Martina Bill Sandy Schoonover A.J. Eaton Jon Erlandson Fred Tepfer ZIMMER GUNSUL FRASCA ARCHITECTS LLP Mark Foster Sue Kerns Lee Kerns Johanna Brickman JLR DESIGN GROUP Les Jones MESHER/SHING Bob Mesher DISTRIBUTION: Those present, Ryan Wagner and Master File 1.0 PURPOSE OF THE MEETING 1.1 This was the fourth meeting of the East Campus Residence Hall (ECRH) User Group meetings. The focus of the meeting was to continue the discussion on program spaces needed for the Residence Hall with special emphasis on food service. A tour of the existing food service facilities was conducted by Tom Driscoll. 1.2 The second part of the meeting focused on reviewing residence room types. 1.3 A revised spreadsheet listing all the spaces that we were aware of was used for the discussion. Room types were also presented and discussed. Other graphic material was also presented. A copy of this material is attached to the meeting notes. 2.0 GENERAL DISCUSSION – FOOD SERVICE FACILITIES TOUR 2.1 Tom Driscoll conducted a tour of existing food service facilities on campus from 10-12. The following facilities were toured: DUX café in the Living Learning Center, Carson Commissary Kitchen, Hamilton Food Court and Bean Catering kitchen. Those who
Transcript
ZIMMER GUNSUL FRASCA ARCHITECTS LLP East Campus Residence Hall May 28, 2009 P40336.02 Page 1
East Campus Residence Hall User Group Meeting No. 4
MEETING NOTES: May 14, 2009 FROM: Lee Kerns PRESENT: UNIVERSITY OF OREGON Cathy Soutar Susan Lesyk Gregg Lobisser Virginia Cartwright George Bleekman Tom Driscoll Allen Gidley Martina Bill Sandy Schoonover A.J. Eaton Jon Erlandson Fred Tepfer ZIMMER GUNSUL FRASCA ARCHITECTS LLP Mark Foster Sue Kerns Lee Kerns Johanna Brickman JLR DESIGN GROUP Les Jones MESHER/SHING Bob Mesher DISTRIBUTION: Those present, Ryan Wagner and Master File 1.0 PURPOSE OF THE MEETING
1.1 This was the fourth meeting of the East Campus Residence Hall (ECRH) User Group meetings. The focus of the meeting was to continue the discussion on program spaces needed for the Residence Hall with special emphasis on food service. A tour of the existing food service facilities was conducted by Tom Driscoll.
1.2 The second part of the meeting focused on reviewing residence room types. 1.3 A revised spreadsheet listing all the spaces that we were aware of was used for the
discussion. Room types were also presented and discussed. Other graphic material was also presented. A copy of this material is attached to the meeting notes.
2.0 GENERAL DISCUSSION – FOOD SERVICE FACILITIES TOUR
2.1 Tom Driscoll conducted a tour of existing food service facilities on campus from 10-12. The following facilities were toured: DUX café in the Living Learning Center, Carson Commissary Kitchen, Hamilton Food Court and Bean Catering kitchen. Those who
ZIMMER GUNSUL FRASCA ARCHITECTS LLP East Campus Residence Hall May 28, 2009 P40336.02 Page 2
joined the tour were: Cathy Soutar, Martina Bill, George Bleekman, Greg Lobisser, Mark Foster, Sue Kerns, Johanna Brickman, Lee Kerns, Bob Mesher, and Les Jones.
2.2 Tour Observations 2.2.1 DUX Café
a. Very popular. The faculty was planned for 1500 students but is currently serving 3,000.
b. Half of the students get grab and go and half a la cart. c. Open for three meals a day. Equipment is designed to transition for different
menus for each meal. d. The U-shaped servery layout contributes to the crowed circulation. e. Range of dining seating is good, from booths, to low tables and high tables. f. Need more walk-in cooler capacity. g. Liked the “Altro” (spelling ??). Flooring with welded seams in the kitchen
area has worked well and should be considered for new kitchen. h. No trays used. i. Movable cashier station design was never utilized due to difficulty of
disconnecting and reconnecting cords; has not proved to be problem to leave in one location.
j. Need space to compost outside. k. Served from commissary kitchen in Carson. l. The trash and recycling areas are too small.
2.2.2 Carson Commissary Kitchen
a. Facility is located in the basement of Carson Hall. b. This is the main kitchen that prepares the food and distributes to other
locations. c. Facility has a large dock for receiving and distributing to other locations
however the dock does not accommodate semi-trucks. Currently the food service has three large vans and several smaller delivery vehicles. The trash and recycling areas are too small. The loading dock is well-screened from the street and neighboring spaces.
d. The existing commissary kitchen has been retrofitted and remodeled over time into the existing basement of Carson and as a result has several deficiencies and is not an efficient layout. Low headroom, lack of cleanable surfaces and exposed piping and ductwork contribute to the problems.
e. Copies of the floor plan of this facility are attached to the meeting notes. f. Sandwich prep/sushi prep not big enough. g. Cart washer is time inefficient. h. Need more pizza oven capacity. i. Need a lot of short term storage so food can be moved in and out to other
facilities. j. Food washing facilities are hot, crowded and inefficiently laid-out.
2.2.3 Hamilton Food Court a. Hamilton Food Court was remodeled a few years ago and is generally
working very well. Several food venues are available. b. There is seating for 400 which is spread throughout a variety of areas which
work to break down the scale of seating areas. There is a variety of seating from soft seating to high stools in traffic areas.
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c. The seating area is then used by students for studying and socialization during off-hours.
d. This approach to having a variety of seating areas and types is what is preferred for the new East Campus Residence Hall.
e. The grab-and go area was expanded recently and is very popular.
2.2.4 Bean Catering Facility a. This facility was retro-fitted into the old kitchen/servery line/dining areas
on the first floor of Bean Residence Hall. b. It is a long kitchen layout due to the existing space which does not flow well
for staff. It requires additional circulation to function properly. A more compact layout would work better.
c. There is sufficient space at Bean for the catering function but not the most efficient layout.
d. The existing dining rooms at Bean are used for staging. e. 25 events a day on average are served from this facility. f. Need a lot of storage space to house a variety of dishes, china, bowls, and
baskets, etc. to serve a variety of catering events. g. The catering facility also has a catering office where six people work to
receive orders and organize the catering deliveries. 3.0 EAST CAMPUS RESIDENCE HALL MEETING DISCUSSION 3.1 Bob Mesher and Les Jones presented a Power Point presentation of food service facilities
that they have worked on and designed. 3.1.1 University of Washington 3.1.2 Washington State University 3.1.3 Terry Lander 3.1.4 Berkeley 3.1.5 Virginia Tech 3.1.6 Microsoft 3.1.7 Purdue University
3.2 Food Service Trends
3.2.1 Providing a lot of food options for students
3.2.2 Grab and Go foods are very popular
3.2.3 Healthy food options
3.2.4 „Whole food‟ concept
3.2.5 Sustainability of packaging and disposal
3.2.6 Diversity of food types
3.3 An „all-you-can-eat‟ venue is not as popular as it used to be but cannot be eliminated.
Carson dining facility still has an all you eat venue for dinner which is still popular for a
limited number of students. The Carson dining facility was recently remodeled and will
remain as „all-you-eat‟ for diners.
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3.4 A discussion occurred on how the new East Campus Residence Hall was to
accommodate the proposed new commissary kitchen and catering kitchen.
3.4.1 Should the new residence hall build both new kitchens as part of the initial
construction or should the facility be designed to allow for these kitchens to be
built in the future under a phased plan?
3.4.2 The issue is cost and space.
3.4.3 Tom Driscoll had prepared a brief program and space needs for these facilities,
copies attached.
3.4.4 The design team to evaluate space and layout options for discussion at the May
28th committee meeting.
3.5 The other part of this issue is designing dining and food servery stations that will
provide the food for the initial needs and to accommodate the potential 400 students that
will use the facility when Hamilton is being remodeled.
3.5.1 Option 1:
a. Build the new catering and commissary kitchens as part of new construction.
b. Build only servery needs for initial residence hall needs.
c. Build dining capacity for the future load of 400 when Hamilton is taken off
line.
d. Dining areas to be used for other uses such as study areas, social areas and
other functions until it needs to be converted into dining areas.
3.5.2 Option 2:
a. Build only the new kitchen needed for the initial student load of the
residence hall.
b. Provide space for future commissary kitchen and catering kitchen.
c. Dining and servery options would be the same as option 1.
4.0 ACTION ITEMS
3.1 The next meeting is scheduled for May 28, 2009.
END OF MEETING NOTES
LK/ctc Attachments: Graphic material presented at meeting
z:\pdx\projects\40336.02\pm\meetings\user group meetings\05-14-09\5-14-09 user group meeting no.4.docx
e a s t c a m p u s r e s i d e n c e h a l l SPACE LIST page 1
Space ListDraft 5 07 09 50 50 No. Capacity/ Capacity SF/ Total net SF/ Potential notes basementZimmer Gunsul Frasca Architects LLP Room Total Room SF Category Reductions possible?
Nerve Center 5535Entry Lobby/Lounge 2000Areas Desk and Mail services 1 1 0 1500 1500Study Space 8 120 960Residence living room 1 25 25 500 500 One in LLC, South BldgSustainability Center 2 100 200 200Director Office 1 150 1 150 150UH meeting room 1 15 15 225 225
Multipurpose Space 6,900 LLC program 4400 SFPerformance 1 300 300 4500 4500Stage and backstage 1 0 0 1000 1000Control booth and light locks 1 0 0 300 300Green room 1 0 0 100 100
Furniture storage room 1 1000 1000
Group Learning Space 2,400XL 60+ 1 0 0 1200 1200Large 20+ 4 20 80 500 1000 2 in diningMedium 10 15 0 15 0 225 0 1 in diningSmall study areas 4 0 4 0 120 0 8 in Nerve CenterFurniture/other storage 2 0 0 100 200
