During this phase, we will provide the design team with the following additional information pertaining to the food service areas and methods of operation based upon the approved Phase I Programming and Preliminary Planning.
A. Develop a 1/4″ = 1′ – 0″ scale floor plan of each area which includes food service equipment to be provided. This plan will be in accordance with the preliminary plans and program approved under Phase I and include an equipment schedule for identification purposes.
B. Concurrent with the floor plan development, we will prepare manufacturer’s equipment specification sheets and cut books showing all buy-out equipment to be specified on the project.
C. Prepare mechanical, plumbing, and electrical spot connection drawings to indicate the utility connection locations of each item of equipment.
D. Prepare a special conditions plan for each area to identify floor recesses, bases, wall openings, and other such items that apply to food service in order to alert team members of special requirements.
Note: all phases will be modified for your specific needs. Phases are available in part or all inclusive on hourly or fixed bases.