DESCRIPTION OF INTERIM CAPITAL PROJECTS FOR …

DESCRIPTION OF INTERIM CAPITAL PROJECTS FOR CONSIDERATION January 4, 2018

COLLEGE OF CHARLESTON PROJECT NAME: City Bistro Interior Renovation REQUESTED ACTION: Establish Construction Budget REQUESTED ACTION AMOUNT: $2,138,779

Internal Projected Cost: $2,171,360 INITIAL CHE APPROVAL DATE: August 3, 2017

Project Budget Previous Change Revised

Professional Service Fees $32,581 $117,419 $150,000 Equipment and/or Materials $0 $399,000 $399,000 Renovations – Building Interior $0 $1,482,360 $1,482,360 Other – Inspections and Testing $0 $20,000 $20,000 Contingency $0 $120,000 $120,000 Total $32,581 $2,138,779 $2,171,360

Source of Funds Previous Change Revised

Food Service Revenue (Auxiliary) $32,581 $2,138,779 $2,171,360 Total $32,581 $2,138,779 $2,171,360

*FOOD SERVICE REVENUE IS GENERATED THROUGH CHARGES ASSESSED THROUGH CAMPUS DINING

DESCRIPTION: The College requests approval to establish the construction budget for its interior renovation project at the City Bistro, located inside the Joe E. Berry Residence Hall. The project was submitted as institutional priority 3 of 7 for 2017-2018 on the current CPIP. The $2,171,360 independent cost estimate received during Phase I was slightly lower than the internal cost estimate presented with Phase I, which was $2,172,100. The total budget will be $2,171,360 and approximately 7,380 SF will be renovated with this project.

The dining facility currently consists of 5 food service stations, 135 interior seats and 165 exterior seats. The scope of the project will include reconfiguration of the dining room and food service stations to maximize food preparation space, counter top surface area, and storage capacity. Additionally, restrooms will be renovated, flooring will be replaced, and new food service equipment will be added. Lighting and plumbing will be upgraded, and digital signage will be installed. The renovation will accommodate the expanded utilization of this facility in recent years by students, faculty and staff. City Bistro serves an average of 2,400 meals per day.

The last time this facility was renovated was in 2011, when the facility was converted from a deli to an ‘all you care to eat’ residential dining facility. Meal plan costs have only slightly increased over the past five years, whereas purchases of meal plans have increased. There were no increases in meal plan costs for 2017-2018. Net revenues of Food Services have consistently exceeded expenses for the past five years.

The College plans to execute the construction contract in May 2018, and estimates completion in August 2018. The construction delivery method for this project will be design-bid-build. During construction, City Bistro will be offline and patrons will be able to dine at the Fresh Food Company, also an all-you-care-to-eat location. Another dining option in the area is Marty’s

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Agenda Item 8.04.A.3.A

Place, a made-to-order dining venue. The Office of State Engineer has reviewed the design and offered comments which will be incorporated into the A/E design documents in Phase II.

SOURCE OF FUNDS: FOOD SERVICE REVENUES (AUXILIARY REVENUES) These are revenues generated from dining operations. In addition, the current contract period of July 1, 2016 to June 30, 2023 includes a provision for a $4 million capital investment by the provider for use by the College, which will be used for this project. The current uncommitted balance of the Food Service Auxiliary Fund as of November 30, 2017 is $1,857,344. This balance is net of the College’s commitment for this project.

E&G MAINTENANCE NEEDS: N/A – Auxiliary Building

ANNUAL OPERATING COSTS/SAVINGS: Additional operating costs/savings are not expected to increase with this project. Maintenance costs are included in the dining services operations budget. The College does not expect the renovation to have a material financial impact on current operations.

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PERMANENT IMPR9VEMENT PROJECT REQUEST

FORM A·l, PAGE 1 OF 2

(l'or Department Use Onlv)

SUMMARY NUMBER

FORM NUMBER

--

I. AGENCYHIS College of Charleston

Code Name

Contact Person Aaryne Elias Phone 843-953-7512

2. PROJECTCity Bistro Interior Renovation Project# 9666

Name

Facility# 006 Joe E. Berry Residence Hall Facility Name

CountvCode .I JO • Charleston I IProlect Type J • Rqt11r/Rcnov,;te E,usuna: Fx1lmes/Sy11,:ms

New/Revised Bud11:et ·1 $2,171,360.00 I !Facility Tvne 4 - llous,nlll'food Semce,'Laundry

3. CPIP PROJECT APPROVAL FOR CURRENT FISCAL YEARCPIP priority number 3 of 7 forFY 2018

4. PROJECT ACTION PROPOSED (Indicate all requested actions by checking the appropriate boxes.)

Establish Proiect - Decrease Bud2et Close Project Establish Protect - CPIP Chan2e Source of Funds - Chan2e ProJect Name Increase Bud2et ,c Revise Scope - ·- - Cancel Project

5. PROJECT DESCRIPTION AND JUSTIFICATION(Explain and justify the project or revision, including what it is, why it is needed, and any alternatives considered.Attach supporting doucmentation/maps to fully convey the need for the request.)

The Cily Bistro is an all-you-care-to-cat residential dining hall located within the Joe E_ Berry, Jr. Residence Mall in the north central area of campus. It is a populardining option among students, which can be credited in part to its com·cnient locntion. It is located within a five-minute walk or ten residence halls that collectivelyhouse approximately 3,000 students. The dining hall is 7,380 square: foet nnd consists or live food service sunions, !JS interior scats, and 165 exterior sents TheBistro currently sen·es an average: or 2,400 meals per day and this number is expected to increase with Che recent addition or a new covered outdoor seating area.

This project will provide for the renovation orthe interior or the Cily Bistro dining facility The layout of the dining room, including the food service stations throughout, will be reconfigured to maximize food preparation space:, counter top surface area, and storage: capacicy The new dining room configuration will better facilitate the: heavy traffic now that the: Bistro regularly experiences nnd will be fully ADA compliant. Back-of-the-house space y,jl[ also be reconfigured 10 accommodate growing demand A section of the: residence: hall lobby adjncent to the Cily Bistro will be converted for use as additional dry storage. The trash area will be: reconfigured, and n dedicaccd dish washing area will be crc:alc:d. The project will include new nooring. ceiling materials, wall finishes, and sc:lecl nc:w food service: cquipmc:nl The rc:sl rooms will be renovated The exisling lighting will be replaced with nc:w LED lighting throughout and new digital nutrition signage will be: installed This renovation project will increase the service capacicy or the dining facilicy to mc:c:I current and anticipated demand and will help the College provide its students with timely food service and an enhanced campus experience.

6. OPERA TING COSTS IMPLICATIONSAttach Form A-49 if any additional operating costs or savings will result from this request. This includes costs to beabsorbed with current funding.

7. ESTIMATED PROJECT SCHEDULE AND EXPENDITURESEstimated Start Date: August2017 Estimated Completion Date: December 2018

Estimated Expenditures: Thru Current FY: $1. 700,000.00 After Current FY: $438.779.00

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PERMANENT IMPROVEMENT PROJECT INFORMATION FORMAT

FOR PHASE II CONSTRUCTION BUDGET

CITY BISTRO INTERIOR RENOVATION

1. What is the total projected cost of the project and what is it based on? Please attach a summary of

the costs prepared during the A&E pre‐design phase to support the total cost.

The internal estimated total projected cost is $2,171,360 and is based on the independent cost

estimate provided with this questionnaire.

2. What is/are the source(s) of funds for the construction? If any private or federal funds are included,

please attach a letter guaranteeing the availability of the funds.

The source of funds that will be used for construction is Food Service Auxiliary Funds.

3. What is your agency/institution’s definition of each fund source to be used for construction? (If any

type of fee makes up a portion of the source, what is the fee called, what is the fee amount, and when it

was put in place. If there is a statutory authority authorizing the use of the funds for capital projects,

please cite the code section.)

College of Charleston Food Service is a self‐supporting auxiliary enterprise. Food Service

Auxiliary Funds will be used for this project. No additional fee is required.

The College’s contract with its food service provider, Aramark, contains a provision by which the

provider makes a financial commitment for capital investment for use as determined by the

College. The commitment is amortized over the seven‐year term of the contract with

reimbursement provisions, for both the College and Aramark, should the contract be terminated.

These funds will be used for this project.

4. What is the current uncommitted balance of funds for each source listed in 3 above?

As of November 30, 2017, the uncommitted balance of the food service auxiliary funds is

$1,857,344.

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5. If institution or revenue bonds are included as a source, when were the bonds issued? If not issued

yet, when is the bond resolution expected to be brought for State Fiscal Accountability Authority

approval?

N/A

6. If a student fee is used to fund debt service, what is the current amount of the fee annually or by

semester? Please specify which.

As part of the Capital Improvement Fee, $483 a semester is currently earmarked for debt

service.

7. Will the use of any funds for construction require an increase in any student fee or tuition? If so,

please explain in detail.

No.

8. Will the project be LEED certified for energy savings and conservation and if so, at what level will it be

certified? For projects requiring or using LEED certification, please attach the required cost benefit

analysis and a checklist of items to be used to achieve LEED points or a description of the energy

measures to achieve LEED.

The project will not be LEED certified.

9. What energy savings/conservation measures will be implemented within the project if the project will

not be LEED certified? For projects that do not require/use LEED, please provide a paragraph on energy

savings measures to be implemented as part of the project. If there are no energy savings measures

included, please state that and explain why.

Whenever possible, Energy Star certified food service kitchen equipment will be selected. New

lighting fixtures will be LED, including new emergency lights and exit signage. Tipton Associates,

the architectural firm on the project, will strive to select products and finishes with good

sustainable reputation and recycled content.

10. What is the projected date (month and year) for execution of the construction contract?

The projected date of execution for the construction contract is May 2018.

11. What is the projected date (month and year) for completion of construction?

The projected date of construction completion is August 2018.

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12. What program(s) are to be included in the constructed or renovated space?

The space serves as a residential all‐you‐care‐to‐eat dining facility.

13. What is the total square footage of the building to be renovated or constructed?

The dining facility is located on the ground floor of the Joe Berry Residence Hall. The total square

footage of the residence hall is 183,204 GSF. The City Bistro dining facility consists of 7,380 NSF.

14. If a portion of the building is to be renovated, what is the square footage of the portion that will be

included in the renovation?

7,380 NSF of interior space will be included in this renovation.

15. What is the current age of the building or building systems to be renovated?

The residence hall is 28 years old; it was built in 1989.

16. If any new space is being added to the facility, please provide demand/usage data to support the

need.

No new space will be added.

17. What are the estimated numbers of students, faculty, staff and/or clients that are expected to use

the space affected by the project or the entire building? (Answer for as many as are applicable.)

The City Bistro serves an average of 2,400 meals per day. This number represents a mixture of

student, faculty, and staff use.

18. If the construction cost increased significantly from the internal estimate (30% or more), what

factors caused the cost to increase?

N/A

19. If the contingency is more than 10%, please explain why.

N/A

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20. If funds are being transferred from another project, what is the current status of the project from

which funds are being transferred?

N/A

21. Has the project been included in a previous year’s CPIP? If so, what was the last year the project was

included and for which year, 1‐5?

This project is Year 1 Project 3 of the College’s 2018 CPIP.

22. What are the economic impacts of the project, including job creation and retention? If there are

none, please explain.

The project will require an architectural/engineering firm and a construction firm, who each

employ individuals throughout the Lowcountry and state.

23. How will your agency/institution address and fund maintenance of this facility

construction/renovation?

Maintenance costs associated with this dining facility are already a part of our dining services

operations budget.

24. If your agency/institution has a deferred maintenance account, what is the name of the account and

what is its current uncommitted balance?

As of November 30, 2017, the uncommitted balance of the Renovation Reserve is $8,545,734.

25. If how maintenance will be addressed and funded for this facility construction/renovation has not

been determined yet, what steps are in place to begin to address how your agency/institution will fund

maintenance to this and other agency/institution facilities?

N/A

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2016-2017 2015-2016 2014-2015 2013-2014 2012-2013 2011-2012Audited Audited Audited Audited Audited Audited

Revenues:Revenues 12,716,180$ (1) 12,121,290$ (3) $11,750,429 (4) 11,084,466$ (6) 10,233,226$ 10,074,272$ Investment Income 7,075 4,695 3,587 4,113 8,732 9,493 Total 12,723,255$ $12,125,985 $11,754,016 11,088,579$ 10,241,958$ 10,083,765$

Expenses:Food Service Contract - Aramark 10,785,700$ (2) 10,396,999$ (3) $9,748,761 (4) 9,210,501$ (6) 8,584,468$ 8,730,844$ Utilities & Other Contractual Services 1,082,388 891,596 887,564 835,194 880,205 804,539 Rent & Insurance 663,378 631,743 606,995 607,546 576,995 560,842 Supplies 40,436 49,285 7,102 1,610 26,140 25,928 Equipment 5,816 0 165,452 (5) 40,531 38,673 146,868 (7)Intradepartmental Expense (595,186) (570,353) (680,565) (629,808) (577,727) (511,193) Total $11,982,531 $11,399,270 $10,735,309 10,065,574$ 9,528,755$ 9,757,829$

Net Revenues $740,724 $726,715 $1,018,704 1,023,005$ 713,203$ 325,936$

(1) Total meal plans sold up by 6%; all access plans up by 19%(2) Marty's patio $40K; pest abatement/mitigation $84K(3) All Access plans increase by 31% over 2014-15(4) All Access plans increase by 56% over 2013-14(5) Includes $100K for two new PODs in Food Service(6) Includes shift from 21 MPW to new All Access plans(7) Includes $100K for new furniture for FFC

College of CharlestonFood Service Revenues and Expenses

Fiscal Years 2012-2017

CHE Note: The Intradepartmental Expense contra-account captures budget transfers from the associated department to Food Services. Aramark then bills Food Services and payments made to Aramark are classified as "other contractual expenses." This occurs when a College department hosts an event catered by Aramark. Amounts of the transfers will fluctuate annually based on the number and cost of catered events throughout the year.

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ARCHITECTURE PLANNING INTERIORS TIPTON-ASSOCIATES.COM 449 Westmoreland Drive Baton Rouge LA 70806 225.387.0101 office 225.387.0104 fax

APAC Kenneth Tipton, Jr. Bryon Hume Daniel Zito

City Bistro Interior Renovation Project No. H15-9666-PG

College of Charleston

TENTATIVE PROJECT SCHEDULE

Phase I – 100 % Schematic Design Submitted November 20, 2017

100% Construction Documents CD Review - CofC CD Corrections - AE Review Period for OSE

Advertise for Construction

Pre Bid

Bid Opening

Protest Period

GC Contract Prep

OLA Review of Contract Date of Commencement

o Demolition Starto Substantial Completion

o Operator Training

Facility Opens for Service

March 2 , 2018 March 4, 2018 March 11, 2018 March 21, 2018

April 5, 2018

April 12, 2008

April 19, 2018

April 29, 2018

May 3, 2018

May 17, 2018 May 19, 2018

May 20, 2018 Aug. 13 2018,

August 14-20, 2018

August 21, 2018

End of Document

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CAPITAL PROJECT BUDGET SUMMARY WORKSHEETPROJECT NAME:

PROJECT MANAGER:

DATE:

BUDGET GROUP SUBTOTAL

1,482,360.00$

NEW CONSTRUCTION

RENOVATION 1,482,360.00$

ROOFING

150,000.00$

A/E SERVICES 150,000.00$

BUILDING ASSESSMENT

CONSTRUCTION MANAGEMENT

FEASIBILITY STUDY

SURVEY AND TESTING

54,000.00$

A/V

TECH EQUIPMENT

CABLING 54,000.00$

FIBER

NETWORK

WIRELESS

LICENSING

345,000.00$

FURNISHINGS 60,000.00$

SPECIALTY EQUIPMENT 285,000.00$

10,000.00$

INSPECTIONS 10,000.00$

PERMITS

10,000.00$

HAZMAT/HAZWASTE TESTING 10,000.00$

HAZMAT/HAZWASTE AIR MONITOR

HAZMAT/HAZWASTE ABATEMENT

ENVIRONMENTAL CLEANUP

120,000.00$

PROJECT CONTINGENCY 120,000.00$ 8%

TOTAL PROJECT ESTIMATE~ 2,171,360.00$

City Bistro Interior Renovation Phase II

Matt Schram

11/29/2017

CONSTRUCTION/RENOVATION

COMPONENT

PROFESSIONAL SERVICES

CONTINGENCY

TECHNOLOGY

FFE

INSPECTIONS/PERMITS

HAZMAT/HAZWASTE

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City Bistro Interior Renovation Project No. H15-9666-PG

College of Charleston 11/29/2017

Project Probable Cost Analysis - Schematic DesignCity Bistro

Scope Description: 7,380 s.f. residential dining venue renovation.

Description sf/ls $/sf/ls subtotal $/sf

Demolition

Selective Demolition Existing Building 7,380 SF 8$ 59,040$ Concrete saw cut and removal 230 SF 15$ 3,450$ Millwork Demolition (Bases & Tops) 1 LS 25,000$ 25,000$ Construction Waste Disposal 4 MO 7,000$ 28,000$

115,490$ 16

New Construction

General Construction 7380 SF 45$ 332,100$ Interior Slab - Replace concrete 230 SF 15$ 3,450$ New Walls 250 LF 150$ 37,500$ New Doors / Pass Thru Window 6 EA 2,000$ 12,000$ Flooring-Dining (new areas) 6980 SF 15$ 104,700$ Flooring-Restrooms 400 SF 15$ 6,000$ Wall tile 1 LS 20,000$ 20,000$ Interior Painting 1 LS 27,500$ 27,500$ Minor ceiling/soffit rework 1 LS 15,000$ 15,000$ New Soffits at food service platforms 1 LS 10,000$ 10,000$ New/Replace Millwork-base 120 LF 850$ 102,000$ New/Replace Millwork-tops 140 LF 350$ 49,000$

719,250$ 99

MEP Scope:

General MEPElectrical - Accent Lighting 1 LS 25,000$ 25,000$ Electrical - General Lighting 7380 LS 10$ 73,800$ Electrical - Power 7380 SF 12$ 88,560$ Electrical - Load Center Improvements 7380 SF 8$ 5,000$ Mechanical (distribution updates only) 7380 SF 7$ 51,660$ Plumbing (local updates only) 7380 SF 15$ 110,700$ Life Safety 7380 SF 5$ 36,900$

391,620$ 54

Other CostContractor General Conditions 100,000$ Contractor General OHP 88,500$ Contingency 120,000$ Construction Index 67,500$

Subtotal: 1,602,360$ 221

Soft CostProfessional A & E Fees: 150,000$ Food Service Equipment 285,000$ Furniture 60,000$ IT/Security 54,000$ HAZMAT 10,000$ Inspections 10,000$

TOTAL 2,171,360 299

Project Assumptions:Adequate existing electrical service to the main buildings load centers to support renovationsExisting HVAC capacity adequate to meet current demand. Updates to distribution system onlyPlumbing infrastructure adequate to support restroom additionEnvironmental remediation if required by others (NIC)Moving, temp storage, and return of existing equipment & furniture by others (NIC)Work completed in normal working hours. Overtime excluded

C:\Tipton\CofCharleston\Bistro\Copy of College of Charleston City Bistro-SD-112917-cost Page 1 of 113

Tipton Associates

Schematic Design Narrative City Bistro Renovation

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Schematic Design Narrative

City Bistro Renovations

College of Charleston

Charleston, South Carolina

Tipton Associates 449 Westmoreland Drive Baton Rouge, LA 70806 225.387.0101

Tipton Associates Project No. 1131.00

November 20, 2017

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Tipton Associates


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I. Architectural Narrative

Project Description:

City Bistro is located on the ground floor of the 6-story Joe E. Berry Jr. Residence Hall on the edge of campus. While

City Bistro is open to all on campus, it mainly serves students who live in this residential dorm. The approximate

7,400 square foot interior renovation aims to update the finishes and dining platforms while visually opening the

existing servery. No exterior work is part of the project scope. Through the interior renovations, the project aims to

improve the transparency between St. Philip Street and the newly renovated courtyard. The occupancy type will

remain Assembly A-2 and the final occupancy count will be 281, only a slight change from the existing occupancy

count of 260.

Most major utilities and interior partitions will remain intact while the renovation will also provide more direct access

to the existing restrooms and will convert some existing dormitory lobby space into additional dry storage. Within

the Dining Room, an existing demonstration kitchen islands will be adjusted to allow more circulation and seating

inside the dining space. Most kitchen equipment will be reutilized and only replaced where the existing does not meet

the operator’s current standards. Existing millwork will be removed and replaced with new millwork to accommodate

the new layout. New finishes are anticipated throughout the dining hall including new flooring, ceiling materials and

wall finishes. MEP and FP systems are anticipated to be modified minimally to the extent to accommodate the new

design while the existing lighting is anticipated to be replaced with new LED lighting throughout.

THE SCOPE OF WORK FOR THIS PROJECT OCCURS IN CITY BISTRO

Capacity and Type of Occupancy:

The dining hall is an Assembly Occupancy, per section 303 of SCBC 2015. The occupancy types housed in the

facility will be:

Assembly (A-2)

o Accessory Storage

o Commercial Kitchen

Business (B)

o Office Space

Storage, Mechanical and Commercial Kitchen are non-separated Occupancy type, for A-2 Assembly. B

(office) is an accessory occupancy that require no separation due to less than 10% of floor space.

The maximum occupant load of the facility based upon the schematic design and as defined by IBC 2012 will

be:

Accessory Storage: 266 SF / 300 SF = 3 Occupants

Business: 118 SF / 100 SF = 2 Occupants

Commercial Kitchen: 2,504 SF / 200 SF = 15 Occupants

Assembly (Unconcentrated): 6,673 SF / 15 SF = 261 Occupants

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Total: 281 Occupants

Number of Egress:

Occupant Load 0-499 requires 2 Exits. 2 Existing Exits Provided.

Total Square Foot Area per Floor (Renovation only):

Portion of the first floor in scope of work: Assembly A2 (dining) 9,500 sf.

Accessibility:

The interior renovation shall incorporate accessible design standards for a fully ADA-compliant facility per

for all areas that are modified. Currently, all existing egress paths and existing entrance and exits are

accessible. All new millwork – both employee- and self-serviced – within the open kitchen spaces shall have

counter heights not greater than 34”. The dining seating zones shall offer global accessible seating for all

guests. Restroom modifications are not part of this scope.

Construction Type:

Construction Type IIB (existing) to maintain Type IIB per IBC 602. Building is fully sprinkled.

Functions Housed in Building:

There is one (1) major area composing the Project:

1. City Bistro:

a. All-You-Care-to-Eat facility with food cooked at individual platforms throughout the

dining space with supporting Back-of-House kitchen and storage spaces.

b. Total Square Feet of renovation approximately 7,500 SF.

Exterior Circulation and Connections: There will be no new exterior work included in this project. No

landscaping, hardscaping, site utilities or exterior improvements are included. All scope of work is to be

renovation of interior spaces only.

Basic Materials:

The overall design intent is to be sensitive and respectful to the existing building materials. All interior finish

selections will be selected to accommodate a high-traffic environment. Ease of maintenance and durability

have been made priority, followed by a focus on aesthetics.

1. Residential Dining Platforms:

a. Floor: Ceramic tile/Poured Floors

b. Walls: Ceramic tile, Stainless Steel

c. Ceilings: Scrubbable Vinyl faced acoustic tile and grid as well as special soffits and laminated

features with plastic laminate, and/or painted surfaces.

2. Residential Dining Seating Areas:

a. Flooring: Combination of textile composite flooring and ceramic tile.

b. Walls: Existing drywall to be re-painted with chair rails.

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c. Ceilings: Replace existing suspended acoustical tile with new acoustical tile and grid.

3. Kitchen Work Areas:

a. Flooring: Poured cementitious urethane

b. Walls: Fiber-reinforced plastic (FRP) panels and stainless-steel panels.

c. Ceilings: Scrubbable Vinyl faced acoustic tile and grid as well as special soffits and laminated

features with plastic laminate, and/or painted surfaces.

II. Structural, Mechanical, Electrical, and Plumbing Narrative

MEPFp Overall Scope of Work

The existing City Bistro food court and dining area is approximately 7,200 square feet in size. The engineering design

will include MEPFp as required to provide electrical power and lighting, plumbing water and waste (including grease

waste), fire protection, fire alarm, and HVAC for the anticipated renovations. It is assumed that the existing building

utilities (HVAC, domestic water and waste mains, domestic water heating, and electrical power distribution systems)

are adequate for the new food court and dining area design. No work associated with the kitchen hood exhaust

systems is anticipated.

HVAC SYSTEM

General

The following codes and standards will be used for the design of the mechanical systems:

South Carolina State Building Code (Building, Mechanical, Plumbing, Energy)

ASHRAE 90.1 (Energy Standard)

ASHRAE 62.1 (Ventilation Standard)

ASHRAE 55 (Thermal Comfort Standard)

ASHRAE Handbook Series

SMACNA (Ductwork Standard)

Cooling and Heating Systems Design

Design Conditions:

Outside Air Conditions:

ASHRAE 1% and 99% temperatures for Charleston, South Carolina.

Indoor Air Conditions

Winter Design Conditions: 70°F DB

Summer Design Conditions: 75°F DB, 50% RH

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Renovation

Modifications will be made to existing duct systems as required for the repurposed floor plans (expansion into

residence hall lobby for example). A dishwasher exhaust system will be installed for the ware wash area for the new

single chamber dishwasher. Exhaust duct is anticipated to route in a similar manner to other kitchen exhaust

systems. Discharge fan will be installed in the area of the transformer utility yard.

Load calculations will be performed to confirm adequate capacity in the existing HVAC is available for the new

refrigerated food wells (scheduled to replace the existing ice wells).

Ductwork

All ductwork will be constructed of sheet metal. Sheet metal construction will be in accordance with the construction

and installation details in ASHRAE Systems and Equipment Handbook or the appropriate SMACNA Standards.

Dishwasher duct will be aluminum.

All ductwork will be sealed in accordance with the latest SMACNA HVAC Duct Construction Standards - Metal and

Flexible. Duct hangers and supports will conform to those shown SMACNA standards.

Duct Insulation

All vapor barriers and joints will be sealed to prevent condensation. Clean and dry all ductwork before installing

insulation. All weld joints will be wire brushed and give one (1) coat of red lead before insulating. Staples will not be

permitted in insulation.

All supply air ducts and outside air ducts, unless noted otherwise, on plans will be insulated by wrapping with 2"

thick, ¾ lb. density fiberglass with vapor barrier jacket.

PLUMBING SYSTEM

The entire plumbing system will be designed in accordance with all Local, State and National Plumbing Codes. The

plumbing scope of work will consist of a new stainless steel sink.

The renovation will be served by extensions to existing domestic cold and hot water piping mains and/or risers above

ceiling. New sanitary waste and vent, including grease waste will be connected to existing mains as required for the

new food service equipment layouts (triple compartment sink in the ware wash area for example). Refer to

architectural plans for locations and quantities. Existing plumbing fixtures will be analyzed for repair (seat

replacement, new flush valves, new faucets). Replacement of china is not anticipated.

Domestic Cold Water

Domestic cold water will be provided by the existing domestic cold water system. It is assumed that the existing

domestic cold water system serving the food court is adequately sized. Existing domestic cold water distribution

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mains will remain and branches will be removed and/or extended as required to meet the requirements of the new

food service design, fixture, and equipment layout.

Domestic Hot Water

Hot water will be provided by the existing domestic hot water system. It is assumed that the existing domestic hot

water system serving the food court provides 140°F hot water. Thermostatic mixing valves will be provided at all

hand sinks to reduce the hot water temperature down to 110°F-120°F. Existing domestic hot water distribution mains

will remain and branches will be removed and/or extended as required to meet the requirements of the new food

service design, fixture, and equipment layout. Domestic hot water recirculation piping will be provided to reduce hot

water response time at faucets and appliances.

Water Piping

All water piping will be hard drawn copper tubing ASTM B 88 Type "L" above grade, Type "K" below grade. Fittings

for copper tubing will be ANSI B16.18 or B16.22 solder joint fittings. Solder will be 95-5 (95% tin and 5% antimony)

solder with non-corrosive flux on 1-1/4" and smaller and on 1-1/2" and larger use silver solder (Minimum 12% Silver),

with a melting point greater than 1000F.

Waste Piping

Soil, waste, vent and drain piping will be cast iron soil pipe, service weight ASTM_A-74-69 bell and spigot, bearing

the label of the cast iron soil pipe institute and will be listed by nsf international. The casings will be gray iron of good

quality made by cupola, air furnace or electric furnace process. The resultant pipe will be compact, close grained

metal, soft enough to permit cutting and drilling. Pipe will have been hydrostatically tested at not less than 50

pounds per square inch gauge. Factory coated by heating to 300 degrees f. and dripping in a bath of coal tar pitch and

oil. Joints between cast iron pipe and between cast iron pipe and fittings will be made with neoprene push gaskets

conforming to astm c-564. Joints above grade will be made with no-hub bands using heavy duty stainless steel

clamps. Bands and clamps will conform the requirement of ASTM standard C – 1540 and will be 304 stainless steel

shielded couplings.

Cleanout Plugs: Cleanouts will be of the same size as the pipe except that cleanout plugs larger than 4" will not be

required. Cleanouts will consist of long sweep fittings to an easily accessible place.

Horizontal drain and waste piping within the building will be given a grade of 1/8" per foot below ground and 1/8" per

foot above ceilings unless otherwise indicated on the drawings. Grease-laden waste piping will be sloped at 1/4” per

foot. Piping 3" and smaller will have minimum grade of 1/4" per foot if inverts allow. Main vertical soil and waste

stacks will be extended full size to the roof line and 12" above as vents. Existing vent piping will be reused to the

extent possible.

Insulation

Materials will be heavy density fiberglass with an all-service jacket composed of an outer layer of vinyl, fiberglass

scrim cloth, aluminum foil, and kraft paper, in that order, from outside to inside of pipe covering.

19

Tipton Associates


7

Domestic cold water supply and hot water supply lines, 1” thick.

Fixtures

All plumbing fixtures associated with food services will be furnished by the owner/food service vendor and installed

by the plumbing contractor. The plumbing contractor will be responsible for a complete installation of the food

service plumbing systems to include piping, valves, mixing valves and any other miscellaneous items included and/or

required by the food service design and shop drawings.

All non-food service plumbing fixtures will be the best of their respective makes and will be properly handled,

carefully uncrated, erected and set in place. On completion, all fixtures will be properly cleaned and adjusted and left

in readiness for use.

The name or trademark of the manufacturer will be printed or pressed on all water closets and lavatories and a label,

which cannot be removed without destroying it, containing the manufacturer's name and trademark and the quality

of the fixtures, will be affixed to all fixtures.

Exposed metal parts of fixtures will be chromium plated. Where fixtures are to be hung from the wall, the fixture or

fixture hanger will be supported by concealed 3" steel washers and through bolts.

All exposed supply and waste piping will be chrome plated. Supply piping serving flush valves will be equipped with

chrome plated pipe cover.

FIRE PROTECTION SYSTEM

The building is protected by a wet pipe sprinkler system. Modifications to the system will be installed as required by

the new space layout and in accordance with NFPA 13 and the South Carolina State Building Code. The anticipated

renovation of the fire protection system will consist of relocating sprinkler heads and distribution piping.

Modification to the riser and all service components are not anticipated.

The Authority Having Jurisdiction is the South Carolina State Fire Marshal. The fire protection contractor will

provide shop drawings and calculations signed and sealed by a professional engineer licensed in the State of South

Carolina for review and approval by the South Carolina State Fire Marshal.

CODES AND STANDARDS

• NFPA 13 Sprinkler Systems

• NFPA 25 Inspection, Testing, and Maintenance of Water-Based Fire Protection Systems

• NFPA 72 National Fire Alarm Code

• South Carolina State Building Code

20

Tipton Associates


8

• Specific Requirements of the Fire Marshall and the Owner

The designer will use the version of the referenced NFPA standard required by the current version of the South

Carolina Building Code unless otherwise approved by the Authority Having Jurisdiction. Anticipated design density

is light hazard. Storage rooms and other similar spaces will be Ordinary Group 1.

Automatic Sprinkler Systems:

All materials and equipment furnished as part of the system will be new, approved by Underwriters' Laboratories, Inc.

(UL), and Factory Mutual (F/M), where applicable.

Pipe will be designed for 175 PSI working pressure, conforming to ASTM specifications, and have the manufacturer's

name or brand, along with the applicable ASTM standard, marked on each length of pipe.

Pipe will be steel, Schedule 40, black, and in accordance with specifications ASTM A120 or A53 or Schedule 10, black,

and in accordance with specifications ASTM A135. Piping associated with the dry system will be galvanized.

Sprinkler heads will be rated for ordinary temperature classification (135F – 170F).

ELECTRICAL SYSTEM

General

Electrical Contractor will furnish all labor, materials, and equipment and perform all operations necessary for

installation of complete electrical systems as indicated on the drawings and as herein specified.

All electrical work will be in compliance with the requirements of the National Electrical Code, as well as applicable

requirements of the International Building Code.

Power Distribution

Electrical power for the building is existing and is supplied to the building from a Utility transformer. Service to the

building is 480Y/277 Volts, 3 phase, 4 wire. Service equipment is a General Electric QMR fusible switchboard with

four main QMR fusible switches.

Emergency egress lighting will be supplied provided by self-contained battery emergency lighting units.

Major equipment loads will be supplied at 480 volts. Lighting loads will be supplied at 277 volts. Convenience outlets,

small motors, and kitchen appliances will be supplied at 208 volts and 120 volts as necessary.

21

Tipton Associates


9

Generally, new electrical circuits will originate from existing panelboards in the building. Panelboard usage in terms

of capacity and breaker space will be limited to 75%. New panelboards will be added as required.

Power Wiring Materials and Methods

All wiring will be contained in a raceway system.

Conduits run underground will be of Schedule 40 PVC, concrete encased except for branch circuit conduits and

circuits run under the building ground slab. All underground conduits will be identified by underground line marking

tape.

Schedule 40 steel conduit or intermediate metal conduit (IMC) will be used for any conduit 2" diameter or larger, or

where exposed to physical damage.

Electric Metallic Tubing (EMT) will be used for most other general circuiting requirements.

3/8" trade size conduit will be permitted for flexible conduit connections to equipment and lighting fixtures.

Otherwise minimum conduit size will be 1/2".

Flexible metal conduit will be used for connections to motors, dry-type transformers and similar applications

involving vibrating equipment.

Schedule 40 PVC may be used in CMU walls, elevated floor slabs and ground floor slabs.

Outlet and junction boxes will be made of steel.

All conductors will be copper. Aluminum conductors will not be used for this project. No. 10 AWG and smaller will

be solid, No. 8 AWG and larger will be stranded.

Insulation will be 600V thermoplastic - type THHN/THWN for general use and for feeders.

All wiring will be color-coded: Black, Red, and Blue with a White neutral for 120/208V systems; and Brown, Orange,

and Yellow with a Gray neutral for 277/480V systems. Grounding conductors will be green.

All current carrying phase conductors and neutrals will be tested after connections are made for insulation resistance

and accidental grounds. This will be done with a 500 volt “megger” unit.

Distribution Equipment

Panelboards:

22

Tipton Associates


10

New panelboards will be circuit breaker type. New feeders will contain a fully-rated neutral conductor.

Circuit breakers will be the bolt-on, molded case type, with thermal magnetic trip. Where better trip coordination is

required, electronic trip circuit breakers will be used.

Panelboards will be furnished with copper busses and blank end-walls.

Panelboards will be hinged door-in-door type.

Safety Switches:

Fusible and non-fusible safety switches will be utilized for equipment disconnects, in accordance with code

requirements.

Fusible switches, will be utilized where needed for special protection requirements of equipment.

All switches will be of heavy-duty type.

Electrical Power for Kitchen Hood and Fan Equipment:

Kitchen hoods, make-up air fans, and exhaust fans will be furnished by the owner/food service vendor and installed

by the mechanical contractor. The electrical contractor will be responsible for a complete installation of electrical

power wiring, conduit, breakers, etc. for the kitchen hood ventilation and exhaust systems to include hoods, fans, and

any other miscellaneous items included and/or required by the kitchen hood ventilation and exhaust system design

and shop drawings.

Lighting

Lighting will be designed in accordance with the requirements of the task. All new light fixtures will be LED type.

Lighting controls will meet the requirements of the International Energy Conservation Code at a minimum. Dual

technology, infrared/ultrasonic occupancy sensors will be utilized in all small occupied spaces. Programmable light

switches will be utilized in equipment and utility spaces. In larger spaces distributed, digitally addressable, low-

voltage relays will be used for lighting control. In select occupied spaces and when justifiable, day-lighting control

may be utilized. These controls will sense the ambient lighting conditions and adjust the room lighting to the

required set point utilizing an electronic light dimming system.

Fire Alarm System

The existing Simplex 4100U fire alarm system will be extended into the renovated food service areas as required by

the International Fire Code and by College guidelines.

23

Tipton Associates


11

Manual pull stations will be used at major building exits and other appropriate locations as required by the IFC.

Stations will be the single-action, non-coded, break-glass type.

Smoke detectors will be used in mechanical and electrical equipment spaces, storage rooms, corridors, etc. as

required by the IFC. Smoke detectors will be the photoelectric type. In areas where the use of smoke detectors may

lead to nuisance activation of the fire alarm system, heat detectors will be used.

Duct mounted smoke detectors will be used in the HVAC duct systems where required by the IFC.

Tele-communications

Tele-communications service to the building is existing and will be maintained.

A complete system of equipment spaces, raceways, and outlet boxes will be provided to accommodate the installation

of telecommunications cables and equipment by the College.

24

BUILDING CODE 2015 SOUTH CAROLINA BUILDING CODELIFE SAFETY CODE NFPA 101 LIFE SAFETY CODE XXXX

ACCESSIBLITY CODE 2009 ICC A117.1 ACCESSIBLE & USABLEBUILDINGS & FACILITIES

MECHANICAL CODE 2015 SOUTH CAROLINA MECHANICAL CODEELECTRICAL CODE 2014 NATIONAL ELECTRICAL CODE (NFPA 70)PLUMBING CODE 2015 SOUTH CAROLINA PLUMBING CODE

GAS CODE 2015 SOUTH CAROLINA FUEL GAS CODEFIRE CODE 2015 SOUTH CAROLINA FIRE CODEENERGY CODE 2009 INTERNATIONAL ENERGY

CONSERVATION CODE

CHARLESTON COUNTYCHARLESTON, SOUTH CAROLINA

CHARLESTON FIRE DEPARTMENT2 GEORGE STREET, SUITE 3800CHARLESTON, SC 29401843-724-3429

CODE CRITERIA AS SET FORTHIS APPLICABLE AS ADOPTED AND/ORAMENDED BY NOTED JURISDICTION.

WD

BRICK

NOM WDBLOCKING

PLYWD

RIGID INSUL

BATT INSUL

GYP BD

CONC

CMU

COMPACTED FILL

1 VIEW NAME1/8" = 1'-0" | RE:1/A100

1t1

ROOM NAMEROOM NAME

000150 SF

XX STRUCTURAL GRID REFERENCE

ROOM NUMBER

ROOM AREA

REVISION CLOUD

REVISION NUMBER

NORTH ARROW

NEW DOOR

DOOR NUMBER

WALL TYPE

OPENING TYPE

EQ-01 SPECIALTY EQUIPMENT NUMBER

EXISTING DOOR

MATERIAL DESIGNATION?MAT-01

INTERIOR ELEVATION

DETAIL NUMBER

SHEET NUMBER REFERENCE

DETAIL CALLOUT

DETAIL NUMBER

SHEET NUMBER REFERENCE

SECTION

DETAIL NUMBERSHEET NUMBER REFERENCE

DRAWING NUMBER

DRAWING SCALE

DRAWING NAME

REFERENCED DRAWING101

S1.1

1 / A101

1A101

SIM

VIEW TITLE

A101

11

1

11

EXTERIOR ELEVATION

REFERENCED DRAWING

SIM1

A101.1

4' -

0"

5' -

0" M

AX

WALL MOUNTED FIRE

EXTINGUISHER CABINET

42" M

AX

HANDICAP DOOR ACTIVATION

SWITCH

4' -

0"

SOAP DISPENSER

MIRROR (EDGE OF GLASS)AND LAVATORY

34" M

AX.

3' -

4" M

AX

PAPER TOWEL &WASTE RECEPTACLE

3' -

6"

ADA COMPLIANT TOILET

19" M

AX

17" M

IN.3' -

0"

FRONT ELEVATION 36" MIN. GRAB BAR

12" MAX

3' -

0"

SIDE ELEVATION 42" MIN. GRAB BAR

54" MIN.

12" MIN.24" MIN.

7" - 9"

15" M

IN.

48" M

AX.

TOILET PAPER DISPENSER

ADA COMPLIANT URINAL

SIDE ELEVATION STALL TYPE

13 1/2" MIN.

SIDE ELEVATION WALL HUNG TYPE

13 1/2" MIN.

17" M

AX.

36" M

AX.

43" M

AX.

38" M

IN.

DRINKING FOUNTAIN(EDGE OF SPOUT OUTLET)

SECT SECTIONSHT SHEETSHO SHOWERSIM SIMILARSMD SMOKE DETECTORSD SOAP DISPENSERSC SOLID CORESS SOLID SURFACESPECS SPECIFICATIONSSQ SQUARESQ FT SQUARE FEETST STL STAINLESS STEELSTD STANDARDSTL STEELSTR STRUCTURALSMS STRUCTURAL METAL

STUDSUSP SUSPENDSYS SYSTEMPHONE TELEPHONETPH TOILET PAPER HOLDERT&G TONGUE AND GROOVETB TOWEL BARTD TRENCH DRAINTYP TYPICAL, UNLESS

OTHERWISE NOTEDU URINALVOJ VERIFY ON JOBVERT VERTICALVT VINYL TILEWR WASTE RECEPTACLEWC WATER CLOSETWH WATER HEATERWP WATER PROOFW WIDTHW/ WITHW/O WITHOUTWD WOOD

MR MOUISTURE RESISTANTMTD MOUNTEDN NORTHNIC NOT IN CONTRACTNTS NOT TO SCALENO NUMBEROPNG OPENINGOPP OPPOSITEOD OUTSIDE DIAMETEROFCI OWNER FURNISHED

CONTRACTOR INSTALLEDOFOI OWNER FURNISHED

OWNER INSTALLEDPT PAINTEDPR PAIRPTD PAPER TOWEL

DISPENSERPTH PAPER TOWEL HOLDERP COL PIPE COLUMNPLAS PLASTERPLAM PLASTIC LAMINATEPLUMB PLUMBINGPC PLUMBING CONTRACTORPLYWD PLYWOODPT PRESSURE TREATEDQT QUARRY TILER RADIUSRECT RECTANGULARREINF REINFORCEMENTREQD REQUIREDREV REVISIONRD ROOF DRAINRM ROOMRO ROUGH OPENINGSND SANITARY NAPKIN

DISPENSERSNTR SANITARY NAPKIN TRASH

RECEPTACLESCH SCHEDULESNT SEALANT

FD FLOOR DRAINFS FLOOR SINKFTG FOOTINGGALV GALVANIZEDGA GAUGEGC GENERAL CONTRACTORGL GLASSGB GRAB BARGYP BD GYPSUM BOARDHDCP HANDICAPPEDHDW HARDWAREH HIGH, HEIGHTHC HOLLOW COREHM HOLLOW METALHORIZ HORIZONTALHD HUB DRAININ INCHINCL INCLUDEID INSIDE DIAMETER'INSUL INSULATIONJT JOINTJST JOISTLAM LAMINATEDLAV LAVATORYL LONGMGR MANAGERMFR MANUFACTURERMAS MASONRYMO MASONRY OPENINGMATL MATERIALMAX MAXIMUMMECH MECHANICALMTL METALMF METAL FRAMEMRD METAL ROOF DECKMS METAL STUDMIN MINIMUMM MIRRORMISC MISCELLANEOUS

COORD COORDINATEDEMO DEMOLITIONDTL DETAILDIA DIAMETERDIM DIMENSIONDR DOORDN DOWNDWG DRAWINGDF DRINKING FOUNTAINEA EACHEHD ELECTRIC HAND DRYEREWC ELECTRIC WATER

COOLERELEC ELECTRICALEC ELECTRICAL

CONTRACTORELEV ELEVATIONENCL ENCLOSUREEQ EQUALEQUIP EQUIPMENTEXIST EXISTINGEJ EXPANSION JOINTEXP EXPOSEDEXT EXTERIORFOS FACE OF STUDFT FEETFRP FIBER REINFORCED

PANELFIN FINISHFINOPNG

FINISH OPENING

FAP FIRE ALARM PULLSTATION

FE FIRE EXTINGUISHERFECR FIRE EXTINGUISHER

CABINET RECESSEDFH FIRE HYDRANTFRT FIRE RETARDANT

TREATEDFL FLOOR

AFF ABOVE FINISH FLOORACT ACOUSTICAL CEILING TILEA/C AIR CONDITION,

CONDITIONER,CONDITIONED,CONDITIONING

ALT ALTERNATEALUM ALUMINUM& ANDAPPROX

APPROXIMATELY

BP BASE PLATEBM BEAMBFF BELOW FINISH FLOORBS BOTH SIDESBTM BOTTOMBMFE BRACKET MOUNTED FIRE

EXTINGUISHERBRK BRICKBLDG BUILDINGCAB CABINETCPT CARPETCB CATCH BASINCLG CEILINGCEM CEMENTCTR CENTERCT CERAMIC TILECO CLEAN OUTCLO CLOSETCOL COLUMNCONC CONCRETECMU CONCRETE MASONRY

UNITCONST CONSTRUCTIONCONT CONTINUOUSCONTR CONTRACTORCFCI CONTRACTOR

FURNISHED,CONTRACTOR INSTALLED

CJ CONTROL JOINT

NOT FOR C

ONSTRUCTION

PROJECT NO.

DRAWN

CHECKED

PROJECT DATE

DWG NO.

REVISIONS

11/2

0/20

17 1

0:22

:33

AM

COVER SHEET

1131.00

PL

TA

11/20/17

G001

CITY BISTRORENOVATIONCOLLEGE OFCHARLESTON80 St. Philip Street, Charleston, SC29424

PLANTRUE

CITY BISTRO RENOVATIONCOLLEGE OF CHARLESTON

ARCHITECTS PROJECT NO. 1131.00

SCHEMATIC DESIGN

Tipton Associates, APACContact: Phuong Le, Intern Architect

Professional of Record: Kenneth Tipton, ArchitectLicense No.: 0401 013745

Architect

Company NameContact: MSWG Engineers

Professional of Record: Craig Champion, P.E.License No.: #

MEP

College of CharlestonContact: Matt Schram

AddressCharleston, SC 29424

PhoneWeb

Owner

VICINITY MAPS GENERAL NOTES DRAWING INDEXABBREVIATIONS

TYPICAL DRAWING SYMBOLS AND MOUNTING HEIGHTS

MATERIAL LEGENDAPPLICABLE CODES

PROJECT DESCRIPTION

City Bistro is located on the ground floor of the 6-story Joe E. Berry Jr. Residence Hall on theedge of campus. While City Bistro is open to all on campus, it mainly serves students who livein this residential dorm. The approximate 7,400 square foot interior renovation aims to updatethe finishes and dining platforms while visually opening the existing servery. No exterior work ispart of the project scope. Through the interior renovations, the project aims to improve thetransparency between St. Philip Street and the newly renovated courtyard.

GENERALG001 COVER SHEETG002 CODE CRITERIA AND LIFE SAFETY PLANG003 OSE CODE DATA

ARCHITECTURALA001 DEMOLITION PLANA100 OVERALL PLAN

A DO NOT SCALE THE DRAWINGS.B ALL WORK TO BE DONE IN ACCORDANCE WITH ALL APPLICABLE FEDERAL,

STATE AND LOCAL CODES AND OTHER AUTHORITIES HAVINGJURISDICTION.

C ALL WORK INCLUDED ON THESE DRAWINGS IS NEW AND BY THE GENERALCONTRACTOR UNLESS NOTED OTHERWISE.

D THE CONTRACT DOCUMENTS (DRAWINGS, SPECIFICATIONS, AND FRONTEND) ARE COMPLEMENTARY, AND ARE NOT INTENDED TO BE DIVIDED BYDISCIPLINE OR TRADE, NOR ARE THE SPECIFICATIONS MEANT TO BE ACOMPREHENSIVE LIST OF WORK INTENDED. THE GENERAL CONTRACTORAND SUB CONTRACTORS SHALL CAREFULLY EXAMINE ALL OF THECONTRACT DOCUMENTS. IF THERE IS A CONFLICT BETWEEN DRAWINGS,OR BETWEEN DRAWINGS AND SPECIFICATIONS, BRING IT TO THEATTENTION OF THE ARCHITECT PRIOR TO BID. IF THE CONFLICT IS NOTBROUGHT TO THE ATTENTION OF THE ARCHITECT, THE CONTRACTORASSUMES THE MORE EXPENSIVE OPTION BE CARRIED IN HIS BASE BID.

E THE PURPOSE OF THIS CONTRACT DOCUMENTS IS TO PROVIDE DESIGNINTENT. EACH SUBCONTRACTOR SHALL NOTIFY THE GENERALCONTRACTOR UPON AWARD OF CONTRACT OF ANY SYSTEMREQUIREMENTS THAT WILL ALTER DIMENSIONS AS SHOWN ON DRAWINGSAS A RESULT OF ACTUAL APPROVED PRODUCTS. ALL CONTRACTORS’ADJACENT WORK SHALL PROVIDE NECESSARY REVISIONS WITHOUTADDING ADDITIONAL COST. IT IS THE RESPONSIBILITY OF THE VENDOR TOPROVIDE ADDITIONAL COMPONENTS REQUIRED FOR COMPLETESYSTEMS.

F INSTALL ALL DOORS, EQUIPMENT AND BUILDING COMPONENTS WITHDIMENSIONAL TOLERANCES IN COMPLIANCE WITH THE AMERICANS WITHDISABILITIES ACT OR STATE ADOPTED ACCESSIBILITY CODES. WHERECONFLICTS EXIST WITH THE CONTRACT DOCUMENTS, NOTIFY ARCHITECTPRIOR TO PROCEEDING.

G ALL PLAN DIMENSIONS ARE TO THE STRUCTURAL GRID OR TO THE FACEOF STUD, MASONRY OR CONCRETE, AND DO NOT INCLUDE THICKNESS OFFINISHES SUCH AS DRYWALL UNLESS NOTED OTHERWISE.

H UTILITY LOCATIONS SHOWN ARE DIAGRAMMATIC AND HAVE NOT BEENINDIVIDUALLY VERIFIED. GENERAL CONTRACTOR SHALL DETERMINE THEEXACT LOCATION OF ALL EXISTING UTILITIES PRIOR TO COMMENCINGWORK.

J COORDINATE STORAGE, LOADING AND DELIVERY AREAS WITH THEOWNER PRIOR TO COMMENCING WORK.

K COORDINATE ALL UTILITY SHUT DOWNS AND SYSTEM MODIFICATIONSWITH THE OWNER PRIOR TO WORK.

L GENERAL CONTRACTOR IS RESPONSIBLE FOR INCLUDING REQUIREDOVERTIME, COORDINATION AND CONTINGENCY IN BASE BID TO PERFORMWORK WITHIN SCHEDULED ALLOTTED TIME.

M IF DURING CONSTRUCTION, THE GENERAL CONTRACTOR ENCOUNTERSMATERIALS HE SUSPECTS TO BE HAZARDOUS, CONTACT THE ARCHITECTIMMEDIATELY FOR TESTING AND POSSIBLE REMOVAL BY OTHERS.

N CHANGES REQUESTED IN THE FIELD BY THE OWNER OR THE OWNER’SREPRESENTATIVE SHALL BE COORDINATED WITH THE ARCHITECT PRIORTO APPROVAL AND EXECUTION.

O DO NOT PARK VEHICLES OR STORE MATERIALS ON TREE ROOTS ORUNDER THE DRIP LINE OF EXISTING TREES.

P PROVIDE BLOCKING IN WALLS TO SUPPORT WALL MOUNTED SPECIALTIESBOTH OWNER PROVIDED AND CONTRACTOR PROVIDED.

Q UNDERCUT DOORS TO CLEAR TOP OF FLOOR FINISHES BY ½” MAXIMUMUNLESS NOTED OTHERWISE.

No. Description Date

25

D

D

D

D

DD

D

(P 2.00 0.0 0.0 120 1.0 nil nil)

( P 2. 00 0 .0 0 .0 12 0 1. 0 nil nil)

MagnaW

aveTM

MagnaW

aveTM

MagnaW

aveTM

E1

PATH 1

PATH 2

PATH 3

PATH 2

ABC

K

ABC

K

K

64

64

593 SF

PIZZA / PASTA101

663 SF

BOH KITCHEN102

32 SF

STORAGE103

14 SF

CHEMICALSTORAGE

104

116 SF

DINING OFFICE105

219 SF

DRY STORAGE106

139 SF

MEN'S107

194 SF

WOMEN'S108

443 SF

PRODUCE/BAKERY

109

455 SF

MONGOLIAN110

229 SF

BREAKFAST111

341 SF

SIMPLESELECTIONS

112

3677 SF

DINING113

3677 SF

DINING113

1 HR GLASS

1

2

1

2

3

3

4

4

EXISTING WALL

NEW WALL

EGRESS PATH

AREA NOT IN CONTRACT

XX EGRESS WIDTH (IN INCHES)

EXIT SIGN

1 HR RATED ASSEMBLY

2 HR RATED ASSEMBLY

FIRE SUPPRESSION ACTIVATION SWITCH PATH FROM HOOD WITH DISTANCE IDENTIFIED IN FEETXX'

FIRE SUPPRESSION ACTIVATION SWITCH; HOOD AND SWITCH IDENTIFICATION SHALL UTILIZE A COLOR CODED PLAQUE FOR VISUAL REFERENCE TO ONE ANOTHER

(CONTRACTOR TO COORDINATE FINAL LOCATION WITH AHJ PRIOR TO INSTALLATION)

ABC

K

TYPE ABC RECESSED FIRE EXTINGUISHER

TYPE K RECESSED FIRE EXTINGUISHER

KEYNOTEN

NOT FOR C

ONSTRUCTION

PROJECT NO.

DRAWN

CHECKED

PROJECT DATE

DWG NO.

REVISIONS

KEYNOTES

KEYPLAN

LEGEND

11/2

0/20

17 1

0:22

:39

AM

CODE CRITERIAAND LIFESAFETY PLAN

1131.00

PL

TA

11/20/17

G002


1/8" = 1'-0"1 FIRST FLOOR LIFE SAFETY PLAN

TRAVEL PATH SCHEDULE

Type LENGTHPATH 1 87' - 7"PATH 2 120' - 6"PATH 3 64' - 1"

PLANTRUEPLANTRUE

OCCUPANCY SCHEDULE

ROOM 2006 IBC, TABLE 1004.1.1NO. NAME AREA FUNCTION OF SPACE FACTOR TYPE OCCUPANT LOAD

01101 PIZZA / PASTA 593 SF Kitchen - Commercial 200 SF Gross 3102 BOH KITCHEN 663 SF Kitchen - Commercial 200 SF Gross 4103 STORAGE 32 SF Accessory Storage / Mechanical 300 SF Gross 1104 CHEMICAL STORAGE 14 SF Accessory Storage / Mechanical 300 SF Gross 1105 DINING OFFICE 116 SF Business 100 SF Gross 2106 DRY STORAGE 219 SF Accessory Storage / Mechanical 300 SF Gross 1107 MEN'S 139 SF (none) 0108 WOMEN'S 194 SF (none) 0109 PRODUCE/ BAKERY 443 SF Kitchen - Commercial 200 SF Gross 3110 MONGOLIAN 455 SF Kitchen - Commercial 200 SF Gross 3111 BREAKFAST 229 SF Assembly - Unconcentrated 15 SF Net 16112 SIMPLE SELECTIONS 341 SF Kitchen - Commercial 200 SF Gross 2113 DINING 3677 SF Assembly - Unconcentrated 15 SF Net 246

282

GENERAL NOTES

A ALL EGRESS EXITS ARE ACESSIBLE ROUTES AND EXITS

B FIRE EXTINGUISHER ARE EXISTING


1 EXISTING EGRESS DOOR

2 EXISTING EXIT SIGN

3 NEW EXIT SIGN

4 NEW 1 HR RATED WALL

0' 8'4' 16'2'

1/8" = 1'-0"

26

NOT FOR C

ONSTRUCTION

PROJECT NO.

DRAWN

CHECKED

PROJECT DATE

DWG NO.

REVISIONS

11/2

0/20

17 1

0:22

:40

AM

OSE CODE DATA

1131.00

PL

TA

11/20/17

G003



*Information obtained from previous project:Addition and Renovation to Hungry Cougar CafeApril 21, 2011College of Charleston, 80 St. Philip St, Charleston, SCState Project #H15-9642-PG

9,500Portion of first floor in scope of work: Assembly A2 (dining)

*No structural modification within scope of work. Existing structural integrity is to be maintained.

*N/A *N/A

*N/A *N/A*N/A *N/A

*N/A *N/A

27

FREEZER COOLER

C

1

3

32

2

1

3

3

3

3

3

44

2

5

6

6

7

7

7

7

7

7

PIZZA / SAUTE

BAKERY / PRODUCE

MONGOLIAN

BREAKFAST

TRASH

SIMPLESELECTIONS

DRINKS

MEN'SWOMEN'S

OFFICE

STORAGE/ BIB

2

2

EXISTING WALL

DEMOLISH WALL


1 HR RATED ASSEMBLY

2 HR RATED ASSEMBLY

KEYNOTEn

NOT FOR C

ONSTRUCTION

PROJECT NO.

DRAWN

CHECKED

PROJECT DATE

DWG NO.

REVISIONS

KEYNOTES

KEYPLAN

LEGEND

11/2

0/20

17 1

0:22

:27

AM

DEMOLITIONPLAN

1131.00

PL

TA

11/20/17

A001


1/8" = 1'-0"1 FIRST FLOOR DEMOLITION FLOOR PLAN

PLAN


1 EXISTING EGRESS DOOR TO REMAIN. G.C. TO PROTECT THROUGHOUT WORK.

2 EXISTING EQUIPMENT TO REMAIN. G.C. TO PROTECT DURING CONSTRUCTIONAND EQUIPMENT TO BE CLEANED.

3 EXISTING CASE WORK TO BE RMEOVED. DEMO ALL UTILITIES ASSOCIATEDWITH CASEWORK. CAP UTILITIES BELOW SLAB, BEHIND WALL, OR BACK TOSERVICE ORIGIN AS REQUIRED BY MEP. IN AREAS WHERE UTITLTIES ARE TOBE REUSED, REROUTE AS NECESSARY FOR INSTALLATION OF NEW SERVICE.

4 REMOVE TOILET FIXURE, HANDSINK, GRAB BARS, AND RESTROOMACCESSORIES. REMOVE FLOORING, CEILING, AND WALL FINISH AND PREPAREFOR NEW FINISHES AND FIXTURES.

5 EXISTING HOOD, LIGHTS, ANSUL SYSTEMS TO REMAIN AND BE REUSED. G.C.TO PROTECT DURING CONSTRUCTION. EXISTING HOOD TO BE CLEANED ANDANSUL SPRAY NOZZLE LOCATIONS ADJUSTED FOR NEW EQUIPMENT.

6 EXISTING DOOR AND FRAME TO REMAIN.

7 EXISTING FLOORING AND BASE TO BE REMOVED TO EXISTING SLAB. PREPARESLAB FOR NEW FINISHES AS SCHEDULED.

GENERAL NOTES

A CONTRACT DOCUMENTS ARE NOT AS-BUILT DOCUMENTS. IT IS THE RESPONSIBILITY OF THE CONTRACTOR TO FULLY EXAMINE THE PROJECTSITE PRIOR TO BIDDING. GENERAL CONTRACTOR SHALL VERIFY ALLDIMENSIONS AS WELL AS THE CONDITION AND NATURE OF EXISTINGCONSTRUCTION, AND ANY DISCREPENCIES SHALL BE REPORTED TO THE ARCHITECT IMMEDIATELY.

C DASHED LINES ON DEMOLITION PLANS GENERALLY INDICATE ITEMS TO BEREMOVED. THIS INCLUDES, BUT NOT LIMITED TO: WALLS, DOORS, MILLWORK,MECHANICAL EQUIPMENT, PLUMBING FIXTURES, AND FURNITURE.

B CONTRACTOR SHALL VERIFY THE LOCATION OF ALL STRUCTURALCOLUMNS AND WALLS PRIOR TO DEMOLITION. NO STRUCTURAL COLUMNSOR LOAD BEARING WALLS ARE TO BE REMOVED UNLESS NOTED IN THEDRAWINGS.

E IN AREAS WHERE DEMOLITION WORK IS REQUIRED, GENERAL CONTRACTORSHALL PROTECT ADJACENT FINISHES TO REMAIN FROM DAMAGE, DUST, AND DEBRIS FOR CONSTRUCTION DURACTION.

F PROTECT FIRE ALARM AND SPRINKLER SYSTEMS IN DEMOLITION AREA ANDWORK EXTENTS AGAINST AIRBORNE DEBRIS AND FALSE POSITIVES.

G G.C. RESPONSIBLE FOR IDENTIFYING AND CONFIRMING EXACT LOCATIONOF ALL EXISTING UTILITIES PRIOR TO COMMENING WORK TO TAG ALLACTIVE UTILITIES TO REMAIN THAT RUN THROUGH AREA OF WORK. THISINCLUDES, BUT IS NOT LIMITED TO: SEWAGE, DOMESTIC WATER, ELECTRICALCONDUIT, CONTROL WIRING, AND TELECOMMUNICATIONS.

H GENERAL CONTRACOTR TO REMOVE ALL UTILITIES SCHEDULED FORDEMOLITION BACK TO SERVICE ORIGIN. DO NOT ABANDON IN PLACE.

I REMOVE AND LEGALLY DISPOSE OF DEBRIS, RUBBISH, AND OTHER DEMOLITION WASTE MATERIALS FROM THE SITE.

J ALL EXISTING FIRE ASSEMBLIES TO BE UNALTERED UNLESS NOTEDOTHERWISE.

K. SPRINKLERS SYSTEM TO REMAIN OPERATIONAL WHEN CONTRACTOR LEAVES THE SITE EACH DAY. A FIRE WATCH WILL BE PROVIDED AT ALL TIMESTHAT A SPRINKLER IS INACTIVE.

L. REFER TO MECHANICAL, ELECTRICAL, AND PLUMBING DRAWINGS FORFURTHER IN-DEPTH DEMOLITION NOTES RESPECTIVE TO THOSEDISCIPLINES.

D THE OWNER HAS FIRST RIGHT TO SALVAGE MATERIALS. THE OWNER SHALLIDENTIFY ITEMS TO BE SALVAGED PRIOR TO THE START OF DEMOLITION.GENERAL CONTRACTOR TO REMOVE AND STORE ITEMS IDENTIFIED BY OWNER IN A SECURE LOCATION.

TRUE PLANTRUE

0' 8'4' 16'2'

1/8" = 1'-0"

28

FREEZER COOLER

00

CASH

REGIST

ER

NA

(P 2.00 0.0

0.0 120 1.0 nil nil)

(P 2.00 0.0 0.0 120 1.0 nil nil)

( P 2. 00 0 .0 0 .0 12 0 1. 0 nil nil)

G

G

GG

G

MagnaW

aveTM

MagnaW

aveTM

MagnaW

aveTM

E1

G

593 SF

PIZZA / PASTA101

663 SF

BOH KITCHEN102

32 SF

STORAGE103

14 SF

CHEMICALSTORAGE

104116 SF

DINING OFFICE105

219 SF

DRY STORAGE106

139 SF

MEN'S107

194 SF

WOMEN'S108

443 SF

PRODUCE/BAKERY

109

455 SF

MONGOLIAN110

229 SF

BREAKFAST111

341 SF

SIMPLESELECTIONS

112

3677 SF

DINING113

1

1

1

1 1

1

1

1

2

2 3

3

3

3

4

5

EXISTING WALL

NEW WALL

EGRESS PATH


XX EGRESS WIDTH (IN INCHES)

EXIT SIGN

1 HR RATED ASSEMBLY

2 HR RATED ASSEMBLY

FIRE SUPPRESSION ACTIVATION SWITCH PATH FROM HOOD WITH DISTANCE IDENTIFIED IN FEETXX'

FIRE SUPPRESSION ACTIVATION SWITCH; HOOD AND SWITCH IDENTIFICATION SHALL UTILIZE A COLOR CODED PLAQUE FOR VISUAL REFERENCE TO ONE ANOTHER

(CONTRACTOR TO COORDINATE FINAL LOCATION WITH AHJ PRIOR TO INSTALLATION)

ABC

K

TYPE ABC RECESSED FIRE EXTINGUISHER

TYPE K RECESSED FIRE EXTINGUISHER

KEYNOTEN

NOT FOR C

ONSTRUCTION

PROJECT NO.

DRAWN

CHECKED

PROJECT DATE

DWG NO.

REVISIONS

KEYNOTES

KEYPLAN

LEGEND

11/2

0/20

17 1

0:22

:32

AM

OVERALL PLAN

1131.00

PL

TA

11/20/17

A100


1/8" = 1'-0"1 FIRST FLOOR PLAN

PLAN


1 NEW MILLWORK2 EXISTING KITCHEN HOOD TO REMAIN3 EXISTING EQUIPMENT TO REMAIN4 NEW PARTITION TO BE 1 HR RATED5 EXISTING MILLWORK TO REMAIN

GENERAL NOTES

A FURNITURE TO BE REUPHOLSTED

B CONTRACTOR TO VERIFY DIMENSIONS IN AREAS INSTALLATIONOF EQUIPMENT TO ENSURE PROPER CLEARANCE IS PROVIDED

TRUE TRUE PLAN

0' 8'4' 16'2'

1/8" = 1'-0"

29