Project Profile for Penn State


Pennsylvania State University Hazelton, PA Restaurants & Institutions/ Foodservice Equipment & Supplies Specialist "1996 Design Award" prepared by Clevenger Frable LaVallee
project data:	Student Population:	1,200
	Number of Seats:	350
	Serving Area:	2,300 sf
	Foodservice Equipment Cost:	$240,000
	Total Project Cost:	$1,000,000
situation analysis:	The existing facility was a 60’s style straight line cafeteria designed to serve 600 students from 3 separate residence halls. A renovation of the existing cafeteria was required to handle its core business more effectively and to attract an increasing share of the 600 commuting students on campus.
the challenge:	was to design a cafeteria facility that would elevate declining levels of interest by resident students in fixed board plans and to provide a retail–style service venue that would successfully compete with off-campus sources now and in the future.
solution:	to program and design a labor–efficient, marketplace–style foodservice facility capable of offering greater menu variety with an emphasis on fresh preparation and flexibility in changing menu trends.
project strategy:	Wallace & Watson Associates of Allentown, PA, and Clevenger Frable LaVallee, Inc. developed a plan with the look of a "country market." Major features of the plan included: Flexible cluster of tables in an open space with counter top equipment that can be easily changed in response to changing menu trends. The design of a unique hardwood table/counter to satisfy all point–of–service applications, including those requiring open, semi-enclosed and fully enclosed bases. "Utility mast," enabling all utilities at each service point to be distributed from above, was required to maintain the integrity of an existing terrazzo floor.
results:	The renovated facility has had a dramatic impact on the student’s perception of University dining services. The facility is now capable of supporting a variety of program elements and, more importantly, was designed with a large measure of flexibility so that future changes can be made without significant capital investment and disruption to ongoing operations.
		Pennsylvania State University servery