Minutes From Campus Center Committee Meeting March 11, 2003

Present: Tom Crady, Frank Thomas, Barb Trish, Mark Godar, Dick Williams, John Kalkbrenner, Michael Sims, Sheree Andrews, Linda Price, Eli Zigas, Katie Pieper, and Joseph Oppong.

Darin Cook and Phil Nelson from Cesar-Pelli, Al Moller and Sandra Blissard from Thomas Ricca Associates

Design development is at 50 percent now. The architectural, mechanical, structural, and electronic project designs are at this point. The cost estimates are being done by two firms. Newman Brothers Construction will be the contractors for the project and they'll do one of the cost estimates. Another firm has been hired that specializes in building costs to do the other estimate. The estimates should be done within two and a half weeks and comparisons will be made to see if the project is within the budget. If we're over budget we'll have to decide where costs can be cut. The architects will be looking at the classroom size and seating. The grill size is still an issue. There should be a balance with meal plans and food offered. Is there a way to meet all dining needs but make it smaller. What's the impact of eliminating two dining halls? What's the transition from two dining halls to one in a central location? Ricca Associates will do a survey to determine campus needs. Some considerations are how late the building and grill will stay open. Cesar-Pelli can't wait until the survey is done as the size and design of the grill need to be determined. The grill size is one of the most important factors to be determined. The landscape plans are here. The College needs to address landscape for future buildings: science building, dorms, campus center and PEC. There will be another meeting to discuss landscape and parking. The Green Roundtable is expecting a fairly detailed report from the LEEDS workshop. Potential design issues will be identified to improve the LEEDS rating if the College wants to comply. It will mean more work for the College if we comply with the LEEDS design. The Green Roundtable will purpose ideas to be done concerning energy and water usage and lighting. The College will have to decide how involved to be in these ideas. All of the ideas won't be done, but something more achievable will be considered. The architects are still on schedule for a complete design to be finished by the end of May or first part of June. The interior materials are developing. Materials for every room will be determined such as flooring, wall materials, windows, etc. The architects feel the design is pretty much on budget. The cost will be around $300 per square foot. Sandra Blissard talked about the dining area. The grill area will be more relaxed with lounge seating, end tables, and lamps. There will be a separate area for eating and dining. Seating will have 92 on the dining side and 19 on the lounge side. In the main dining area there will be tables and chair in a variety of sizes that can be moved together if need be. There won't be any booths in the main dining area. This will allow for greater visibility. The Pavilion area has long tables and the intimate dining area will have booths with dividers. The second floor will be flexible as this area might be used for receptions from the meeting rooms. The PDRs won't be used as classrooms. There will be three reservable PDRs. There will be two large and two small meeting rooms. The total seating count for the dining area will be 782-800. The expresses now provide a late night option. Could this feature carry over to the grill or dining hall? These plans are still being discussed. The dining service consultants are deciding the campus community's needs and wants. At night will students take food and leave the building or will they stay to eat in the campus center? At this point they're not sure what students want and will be looking at different board plans. Dining services will get student input. The landscaping design was shown and discussed.