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
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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
Schematic Design Narrative City Bistro Renovation
2
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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Tipton Associates
Schematic Design Narrative City Bistro Renovation
3
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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Tipton Associates
Schematic Design Narrative City Bistro Renovation
4
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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Tipton Associates
Schematic Design Narrative City Bistro Renovation
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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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Tipton Associates
Schematic Design Narrative City Bistro Renovation
6
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
Schematic Design Narrative City Bistro Renovation
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
Schematic Design Narrative City Bistro Renovation
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
Schematic Design Narrative City Bistro Renovation
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
Schematic Design Narrative City Bistro Renovation
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
Schematic Design Narrative City Bistro Renovation
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
CITY BISTRORENOVATIONCOLLEGE OFCHARLESTON80 St. Philip Street, Charleston, SC29424
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
No. Description Date
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
CITY BISTRORENOVATIONCOLLEGE OFCHARLESTON80 St. Philip Street, Charleston, SC29424
No. Description Date
*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
AREA NOT IN CONTRACT
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
CITY BISTRORENOVATIONCOLLEGE OFCHARLESTON80 St. Philip Street, Charleston, SC29424
1/8" = 1'-0"1 FIRST FLOOR DEMOLITION FLOOR PLAN
PLAN
No. Description Date
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
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
:32
AM
OVERALL PLAN
1131.00
PL
TA
11/20/17
A100
CITY BISTRORENOVATIONCOLLEGE OFCHARLESTON80 St. Philip Street, Charleston, SC29424
1/8" = 1'-0"1 FIRST FLOOR PLAN
PLAN
No. Description Date
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