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Preliminary Planning
- Including Master Planning
Programming
- Determine the design criteria for the facilities, and prepare a Design Narrative describing the facilities and equipment required.
- Survey and evaluate the existing equipment if applicable.
Design Development
- Develop preliminary plans for the facility based on the design criteria, complete with item numbers for each item of equipment shown.
- Prepare manufacturers’ catalog sheets showing all buy out equipment, keyed to the plan.
- Prepare a mechanical, plumbing and electrical load schedule.
- Prepare a detailed equipment cost estimate.
- Prepare a mechanical and an electrical spot connection plan or dimensioned rough-in plan for each area.
- Prepare a special conditions plan for each area.
- Prepare an updated detailed estimate of probable equipment costs.
Development of Contract Documents
- Prepare elevations and sections of all custom-fabricated equipment.
- Prepare written specifications for all equipment.
- Assemble all of the documents indicated above for submittal to the Health Department (foodservice).
- Prepare a final estimate of probable equipment costs based upon the contract documents.
Construction Administration
- Prepare a list of pre-qualified kitchen equipment/laundry contractors.
- Assemble all of the documents prepared into an appropriate form to be issued for competitive bids.
- Review the bids and provide an evaluation and recommendation for selection.
- Participate in the preparation and review of RFI’s, RFP’s, ASI’s and similar documents needed. to expedite the construction process. Attend periodic construction meetings as needed.
- Review all of the submittals of equipment shop drawings, brochures, etc.
- Inspect the equipment and installation of each facility to make certain all is in compliance. with the contract documents. Issue a list of discrepancies and indicate corrective actions required.
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