Meeting with
project staff and any other designated representative to gather
essential operational ideas and input necessary to prepare
schematic plans.
The initial
survey will include gathering all dimensional information
required to accurately reproduce a scale plan of the area to be
addressed as well as obtaining all utility information required
to implement the future plan.
SCHEMATIC
PLANNING:
Development
from the initial meeting a plan that illustrates the defining
the goals and method of operation of the facility. This will
include the incorporation of any prototypical equipment and
layout that may be pre-determined by the Client.
Contribute
and gather essential operational input necessary to execute the
above program.
Counsel in
establishing related architectural and engineering criteria.
Establish
preliminary space and cost estimates for foodservice equipment.
Review with
Architect/Client and staff and any other designated
representatives.
DESIGN
DEVELOPMENT:
Select
pre-determined prototypical equipment relating to the project
and review with Client’s staff.
Determine
utilities and loads for each and prepare preliminary rough-in
drawings.
Prepare a
design development plan indicating any changes required by
previous meetings Review cost estimate with Architect/Client and
staff and any other designated representatives.
Prepare a
equipment cut sheet book indicating all equipment selected for
the project and present it to the Architect/Client and staff and
any other designated representatives.
CONSTRUCTION
DOCUMENTS:
Prepare
final working drawings to show foodservice equipment layout,
electrical, ventilating, and mechanical connections, as well as
any elevations, sections and equipment details as may be
required to properly illustrate the required work.
Confer with
related engineers and architectural staff to co-ordinate the
work of each construction contract as it affects foodservice
equipment or operational systems.
Prepare
written specifications suitable for bidding in a format
compatible with the Architects or Clients contract documents.
Update and
submit final budget of foodservice equipment estimate.
Review with
Architect/Client and staff and any other designated
representatives
BID REVIEW:
Review bids
and advise on contractor awards.
CONSTRUCTION
PHASE:
Check shop
drawings and contractor's submittal
Inspect
installation in progress and prepare field inspection reports.
Expedite
corrections and help resolve field problems.
Approve
schedule of payments, if requested to do so by the Client or the
Architect.