Minutes from meeting on July 10, 2002

Those present were: Frank Thomas, Barb Trish, Linda Price, Bob Cadmus, Mark Godar, Dixie Hansen, Michael Sims, Tom Crady, and Dick Williams

Phil Nelson represented Cesar-Pelli and Tom Ricca and Al Moeller represented Thomas Ricca Associates.

New designs for the campus center were presented. Space for the craft workshop was moved to the basement which includes additional lightening. The craft workshop and photography areas were discussed. Are the dark rooms still needed? The architects felt if the dark room wasn't used frequently it wouldn't be hard to change the structure. Student government and the Scarlet and Black will be located on the second level with Student Affairs Offices located on the third level. The entrance on the second level was changed to a more central location. The mechanical area on the lower level was enlarged. The total square footage for the building is 119,000. The dining component has been enlarged. The meeting rooms maybe moved to the first level for a more efficient layout and are easier structurally to build. Committee wanted to stress the rooms were well insulated for confidentiality. The first level layout is pretty much in place. It's hard to reduce the square footage by much because these areas are necessary. Discu ssion followed about whether the meeting rooms should be on the first level. Some committee members felt the hallway might be congested. A hallway of 12 square feet might be too narrow. Do we need twelve 30 person meeting rooms. Classes maybe held in some of these rooms. The questions was raised if we want to mix public and private areas. Feeling among the committee was we'd use whatever space is available. Discussion followed about how many meetings were held in the Forum and how many groups were turned away because no space was available. Sheree Andrews will be asked about the space issue. The meeting rooms would be used for various purposes. KDIC is on the second floor. The committee members raised questions as to whether the noise level will be too high in this area. The architect felt the walls would be well insulated and noise shouldn't be a problem.
The east side of the building will not look as pleasing as it will be the mechanical functioning area and also the loading dock side. There was discussion about the intake exhaust being located on the top of the building. The architect felt it would be a large area of space and also more expensive; it will be easier to construct on the east side. It will be challenging to have the intake area on the east side because trucks maybe running and trains will go through making a decrease in air quality.
Discussion followed about enlarging the multipurpose room. Some committee members felt students don't use Harris because the space is too large and enlarging the multipurpose room may not be a good idea. The committee talked about space for large catered events. Space issues of various events were discussed and places these events could be held. Some committee members felt there should be an east entrance. Others felt it is the back of the building and a service entrance so an entry wasn't necessary. Another point was raised about security. Students may need quick access to the building. The committee felt students would want an east entrance. An entrance on the east going through the post office area was discussed. The committee thought it a more favorable location; it would take traffic away from the loading area and it would closer to 8th avenue and the traffic flow would be more efficient. Walkways will be provided. Students should be asked these questions when meeting with the architects and dining ser vice consultants. These questions should also be included on the web survey.
Dining services will be on all three levels of the campus center. The lower level will contain storage, staff facilities and a bakery. The second level kitchen will provide catering and the third level the main kitchen area. The building is designed for 1500 student enrollment. There will be 630 seats in the main level with 90 more in private meeting rooms. With the seating in the grill the total will be 1100. In the main dining area there will be two checkers which should provide service for 20 people and a throw down space. Students shouldn't be backed up too much. A grazing concept of dining will be used. This encourages students not to take more food than they can eat at one sitting as it's easy to return for another entree. The main dining area has several food platforms including pizza, pasta, fresh bread deli, a vegetarian/veggan area, grill, salad bar and a full meal corner. There will be four points of service in the grill; pizza, pastries, beverages and deli sandwiches. There will be trays at each f ood station. The exit is through the servery which may be a problem. The grill area will be transparent so people can see in this area. The entry may still be a problem and will be looked at. Ricca's concept is very flexible. The four meal a day concept along with continual dining throughout the day are the future trends in dining service. Cash equivalency at the grill maybe an option as well using their cash option of a missed meal at another time. The express option hasn't been incorporated; now it's an equivalency that's ordered at the grill. The web based survey will include questions concerning the Expresses. The future of the Expresses needs to be sorted out. Downtown offerings will also be reviewed. If you include self-service the food students take should be monitored. Focus groups will be arranged for the next visit. It would be more desirable for faculty and staff to eat in the dining hall if there was more food offerings and a short line/wait period. A lift should be put in the dining area for dis abled student. Students who eat on the second level will need to bus their dishes to the main level. There won't be an exit from the second level. Outside dining was discussed and the issue of security was raised. Would students be responsible and not let other students in without using their card. A screened-in dining area was proposed. A tray drop could be made for outside. An outside deck area on the second level was also proposed and the committee thought that idea would appeal to students.