 |
|
|
|
|
Pre-Programming: We will you take your initial ideas for the project and develop a preliminary space and equipment outline to define the project scope. For remodeling projects, we will inventory existing equipment to determine what items can be relocated and or modified to meet the current needs of the facility. Schematic Design: (Phase I) We will use the pre-design information and/or the Architects project outline and start a block type layout to determine traffic flow. We will then start to define equipment sizing and needs based upon the menu and program outline. Design Development: (Phase II) Here we will start to develop a computer generated equipment plan and equipment schedule on AUTO CAD 2002. We will also start equipment selections and assembly of an equipment specifications cut book. Once the plan and schedule are completed we will provide an equipment budget for the project. We will meet with the Owner and staff along with the project architect to review the project design, equipment selections and project costs. We will then make changes and/or revisions to the plans and schedule, Equipment Cut Book and Budget for additional reviews if needed. Construction Documents Part I 60% Complete: (Phase III ) This phase of the project will start after the Design Development phase has been completed. Once approved, part I of this phase will consist of the updated Equipment Plan and Schedule, Equipment Elevations, Equipment Construction Details, Preliminary Plumbing, HVAC and Electrical Rough-in plans, Mechanical and Electrical Installation Details and Special Conditions Plan. The Foodservice Specifications Part I and II will be outlined. The documents will then be sent via E-mail to each of the related disciplines such as Mechanical and Electrical Engineers for review. We will also provide a hard copy of the plans and updated equipment cut books to the Owner, Architect and Engineers for review. We will also update and revise the equipment budget. We will meet with the Owner and Project Architect to review the updated equipment plan, elevations and equipment budget. If required, we will meet with the project Mechanical and Electrical Engineers to coordinate services. Construction Document Part II 100% Complete: (Phase III) This phase of the project will start after Part I of the Construction Documents have been completed and all review comments have been reviewed. We will make necessary changes to the documents and update each of the design disciplines involved in the project. Part III of the equipment specifications will be completed and dimensions will be added to the rough-in plans. All notes will be placed on the Equipment Plans and Equipment Elevations. If required by the Architects schedule, we will provide a set of Plans and Equipment Specifications for 95% review prior to final release of the documents for Bidding or Construction. Bidding Phase Part I of Review and Observation: (Phase IV) In part I of this phase we will review all the related documents to the foodservice documents such as Architectural Plans, Plumbing and HVAC Plans and Electrical Plans for items, which may be in conflict. If any changes are needed to the Foodservice Plans or to the other trades We provide items to be issued by addendum. we will respond to questions by the bidders and/or the trades to insure accurate bidding. If required we will also review final bids and advise in the contractor selection. Review and Observation Part II of (Phase IV) In part II of this phase we provide submittal review. This includes reviewing the required following documents that the Foodservice Equipment Contractor must submit during the construction phase of the project: Fabricated Equipment Shop Drawings, Equipment brochures, Maintenance and Operation Manuals. After the Foodservice Equipment Contractor has completed installation we schedule a final walk through of the project with the Project Architect and the Owner to review any unfinished items. We provide a written list of items that will need to be complete prior to full acceptance of the project. |
 |
|
|