Foodservice Equipment & Supplies

OCT 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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66 • FOODSERVICE EQUIPMENT & SUPPLIES • OCTOBER 2017 facility design p r o j e c t o f t h e m o n t h community since 1954. The versatile 34,000-square-foot COG contained the university bookstore, main residential dining facilities, main foodservice offices and ancillary food venues and lounges. The COG became antiquated and ill-equipped in size and functions as the student population doubled. After 20 years, it could no longer support current or future needs. As a result, COG and its adjacent parking lot became the site for the new Hemmingson Center. "The university saw this project as a game-changing opportunity to retire the old COG and replace it with a modern environment for students to gather, dine, study, build community and exercise their faith all in one central location," adds Paul Kinley, AIA, principal at Opsis Architecture. Included in the Space A variety of student organizations now call the Hemmingson Center home. Previously these organizations were scattered throughout the campus at various sites. The Hemmingson Center also includes space for a 190-seat auditorium, a multi- purpose and gathering space that can accommodate more than 800 people, study lounges, media and active lounge areas and moveable work spaces. The Hemmingson Center combines a residential/board Above, left: John J. Hemmingson Center features a steel structural system with a masonry/architectural precast/curtain wall exterior facade. Photo courtesy of Opsis Architecture; photo by Christian Columbres Above, right: A portion of the ceiling is open to both dining levels. Floating ceiling pendants emphasize the openness in this area. Photograph courtesy of Opsis Architec- ture; photograph by Christian Columbres Left: Curvilinear platform at 360 Degrees features a Mongolian grill, fryers and rice cookers that support staff production of rotating menu items each week. Lower ceilings and soffits conceal the mechanical equipment. Photo by Steve Whittaker, Whittaker Photography

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