Clemson University TigerPrints

Master of Architecture Terminal Projects Non-thesis final projects

12-1978 A Food Service System Facility for the Citadel Jackson M. Zorn Clemson University

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Recommended Citation Zorn, Jackson M., "A Food Service System Facility for the Citadel" (1978). Master of Architecture Terminal Projects. 102. https://tigerprints.clemson.edu/arch_tp/102

This Terminal Project is brought to you for free and open access by the Non-thesis final projects at TigerPrints. It has been accepted for inclusion in Master of Architecture Terminal Projects by an authorized administrator of TigerPrints. For more information, please contact [email protected]. A FOOD SERVICE SYSTEM FACILITY FOR THE CITADEL

JACK SON M. ZORN TERM IN AL PROJECT COLLEGE OF ARCHITECTURE CLEM SON UN I VERSI TY DECEMBER 1978 A FOOD SERVICE SYSTEM FACILITY FOR THE CITADEL

A FOOD SERVICE SYSTEM FACILITY TO MEET THE NEEDS OF A PROGRESSIVE MILITARY COLLEGE.

THE CITADEL CHARLESTON, SOUTH CAROLINA

Jackson M. Zorn December 1978

A terminal project submitted to the Faculty of th~ College of Architecture, Clemson University in par­ tial fulfillment of the requirements of the degree of

MASTER OF ARCHITECTURE

APPROVED: abstract

Traditionally, the food service system at The

Citadel has been subservient to the fourth class or plebe system. Dining has been used as one of the primary vehicles for enforcement of a class system whose hierarcy is determined first by the length of time an individual has been a member of the system, and second by individual merit with­ in an established class.

The broad spectrum of economic aspects associated with the present system of family-style dining have created problems which indicate the need for a future plan of change which can be accomodated within Citadel tradition.

Through meetings with members of the food service staff, faculty, administration, alumni, and cadets, the basis for evaluating the existing system and for proposing a revised system cognizant of estab-

1 ished traditions was developed.

IJ[l!MSON UNIVERSITY LlBRARl The proposed architectual response allows the food

service facility to function as such, not as a sub­ ordinate extension of a military system, while

positively effecting the class system , through making

dining a social event among classmates and friends,

rather than a training experience for fourth class- men. acknowledgements

I wish to acknowledge the invaluable assistance and support of the following:

My committee: Sammy Crouch, Jim Dalton, George Means, Charlie Mitchell.

Health Care Facilities Planning and Design Studio.

The Citadel Col. Jim Baker, Campus Engineer Mr. Elton Coleman, ARA Food Services Manager Col. Lionel Himmelright, Head, Dept. of Civil Engineering

Andy Hal I, Ben McKay, and Paul Pushkar.

Jeane, Katherine, Jack, Billie, Mabel, and Rebecca. contents Abstract ...... •...... i

Ack now 1 edge men ts ...... i. i i;

List of Figures ...... vii

INTRODUCTION: The Citadel-an overview ...... 2

METHOD: The process of determining what alternatives are available for change within traditional systems ...... 5

Perception of the problem ...... 8

Parameters in which the solution might 1 ie ... 8

Issues generated with established ...... •.... 10

Systems developed to satify issues ..•...... 14

Prediction of the benefits of new systems .. . 18

A program of physical spaces generated to accomplish benefits ...•..... : ...... 19

RELATIONSHIPS: The continuous 1 inkage of elements from the macro-environment or campus, to the micro-environment or individuals space .. 23

Campus ...... 24

Site ...... 26

External Building ...... 28

Internal Building ...... 29

lndividucll ...... •...... 36 ARCHITECTURAL RESPONSE: The translation of conceptual and programmatic determininants into the built environment •..•.••••...... • 40

Statement of Concept •••••.•••.••.••••..•••••.. 41

Design Proposal •.....•..•••••.••••.•.•.•.•...• 41

REFERENCES ••••..••.•••••••••..••••.•.•..••.....•..• 50

Footnotes •.•••••••••...•.....••....••..•...•.. 51

Bibliography ••.•.•.•••..••...•....•.•.•..••••. 52 list of figures LIST OF FIGURES

Map of Charleston ...... 3

Methodology flow chart ...... •...... 7

Campus relationships ...... 25

Site relationships ...... 27

Food service relationships ...... 31

Entry element relationships ...... 33

Dining space breakdowns ...... 34

Expansion of dining spaces ...... 3 5

Family style seating ...... 36

Four man dining groupings ...... : ...... 37

Six man dining groupings ...... 38

Fl ex i bl e dining groupings ...... 39 introduction

- .. - ·- - ·- 2

The Citadel was created by an act of the South Caro-

1 ina State Legislature in 1842 as an educational in­

stitution with the secondary function of serving as a military post in Charleston, South Carolina. Since

that time it has continued as a military institution with a sound tradition founded in its past in a city with a similar philosophy. In 1918 The Citadel moved

to its present site bounded on the northeast by Hamp­

ton Park and on the southwest by the Ashley River.

Presently The Citadel enrolls approximately two thou­

sand cadets in an undergraduate 1 iberal arts and sci­

ences program. Due to the cadet housing capacity on campus the size of the Corps of Cadets has been 1 imit­ ed to two thousand during the foreseeable future. How­ ever, the incorporation of graduate programs and even­

ing classes in which approximately thirteen hundred off campus stud e nts participate create s the potential

need for expansion of facilities outside of cadet hous­

i n g .

In 1977 a master plan for campus development was in­ corporated establishing project priorities, the first 3

•• . north to 1-26 • 1 I The Citadel '\ ,.• ...... ••• cross town J.ink •• .... ~· Cooper ·River

Medical College

Ashley River of Charleston

NTS of which was renovation of the air conditioning sys­ stem in Coward Mess Hall . 1 Prior to this time, and at the beginning of this project, a totally new din­ ing hall had been a priority based on an earlier mas- ter plan. 2

With the new master plan, and proposed renovations to Coward Hall, the reality of a new food service sys­ tem facility moves farther into the future, requiring a greater amount of foresight in determining a feasi­ ble solution to existing and projected probl e ms. method

~ ------6

The method of arriving at a workable program for the new food service system facility was broken down in­ to six related phases.

The initial phase consisted of determining the major elements which had to be addressed during the course of the project. This was termed perception of the problem.

Second, parameters were defined in which the problem would be solved.

Third, the major issues as they effected the proulem were defined.

Fourth, systems were developed to satisfy the major issues.

Fifth, the effects of the systems developed were pre­ dicted in order to evaluate their benefits and l ia- b i l it i es.

And sixth, a program of physical spaces was d e velop­ e d as a final step prior to beginning the design . 7

PERCEPTION OF PROBLEM

ESTABLISH

PARAMETERS

CHOOSE MOST IMPORTANT ISSUES

DEVELOP SYSTEMS TO SATISFY ISSUES

PREDICT EFFECTS

OF SYSTEM

DEVELOP SPACE PROGRAM 8 perception The major elements were conceived to be the food ser­ vice system and The Citadel, which generated the de­

sign decisions for the ultimate architecture of the

facility. The food service system consisted of the

means by which food was received, stored, processed,

served, and disposed of within the macro-environment.

The Citadel was the macro-environment surrounding the

food service system. Physically this presented no

unusual implications. Socially, however, the tradi-

tions relating to the food service facility were very

important.

The design process consisted of translating the most

important needs of the social and physical character

of The Citadel and of the food service system into a

respondent environment. Once this was done, the re-

sulting facility became a micro-environment or archi­

tectural system within The Citadel. parameters In establishing the conceptual parameters for a food service system facility within a military environment,

case studies of similar projects were 1 imited in number 9 but broad in their range of possible solutions.

At one extreme, the facility at the Air Force Acad- emy was evaluated.3 In his book, ~odern Movements

In Architecture, Charles Jenks states

the Air Force Academy so over-asserts regimentation and impersonality ... the mechanical system has become greater than the desire to change it .... How pretty those 2600 cadets look sitting down to dinner and saying the Lord's Prayer in unison. I want to be a machine.4

Jenks goes so far as to blame the frequent cheat­ ing scandals on the architectural environment. The cheating scandals are due more 1 ikely to the fact that cheating is not tolerated at the service acad­ emies as it is at most civitian colleges and univer- s i ti es. Still, Jenks' criticisms are valid concern- ing other aspects of the academy's architecture. The food service faci I ity takes on the character of the surrounding architecture. The interior space consists of a open square large enough to seat 2600 cadets who lose their individual identity and are identifiable only as The Corps. l 0

At the other extreme the cafeteria at the U. S. Atom ­

ic Energy Commission 1 s Brookhaven National Laborato­

ries was designed in the belief that the scientist­

specialists were leading intensely di sci pl ined worka­

day lives and needed some form of relief from this

regimentation during the course of the day.5

The resultant plan of the structure is in two uneven sections around an entrance court; not one of the walls is parallel to another. Sloping cast in place columns support slant­ ing roofs.5

Obviously, there was a very broad range in which the

design solution might lie. Rather than begin with the

whole, and force the functioning parts into some pre­

determined concept, the more logical approach of devel­

oping functioning parts into a resultant conceptual

scheme was chosen .

• issues Through meetings, intervi e ws, and discussions with faculty, administration, food service staff, and cadets,

primary issues were determined which had to be ad­

dres sed in the course of arriving at a workable solu ­

tion. 1 1

The most important issue was whether The Citadel would remain a military college in the foreseeable future.

If not, the design of the food service facility lost its uniqueness. Evaluation of recent decisions and e­ vents indicated that The Citadel would remain a military college during the foreseeable future for the follow- ing reasons. The conversion of the College of Charles- ton to a state-supported instutution, relieving pres­ sure from minority groups for less restricted college education opportunities locally; the establishment of two thousand as the optimum number of cadets, strong alumni support, both political and financial, for con- tinuing traditions; strong recruiting efforts under the present administration, increased emphasis on aca­ demics and the graduate program; and location in, and support from, a city that preserves strong tie to its heritage.

The second issue had to do with determining what was of optimum importance in the military system at The

Citadel . Generally, those things which perpetuated the idea of The Citadel being unique. Most important 1 2 was maintenance of the status of The Citadel graduate as a citizen soldier. To accomplish this retention of the class system and in turn its generation of es­ pirit de corps had to be incorporated in the solution.

The third issue had to do with determining what was of optimum importance in a food service system. The pri­ ma r y p u r pose of the fa c i 1 i t y wo u 1 d be to f u r n i sh p r o - per nutrition through meal variety not presently offer­ ed through family-style dining with one mai~ course.

Next, flexible scheduling of meals was desirable to accomodate a broader range of cadet activities during free periods. An atmosphere conducive to good diges­ tion was desirable along with fast service, and econ­ omical operation within an established budget.

The last issue, will, and to what degree should the

traditional military system be maintained relative to the proposed food service system, was generated by the f i r s t t h re e I s s u e s a 1 r e a d y a d d r e s s e d . Th e f o 1 1 o \-J i n g activities are 1 isted sequentially as they occur in the existing, or traditional system,and as they might occur

in the proposed system with the overriding concern 1 3

being maintenance of tradition as long as it does not minimize the effectiveness of the food service system.

EXISTING PROPOSED

formation prior to meals retained march to dining hall retained for those who have eaten earlier or wi 11 eat later dining in company groups dining by choice with classmates

family style service cafeteria-style service

fourth class service fourth class service dur­ ing cadre training period one seating meal service broad rang e of dining hours

Since some aspects of the existing system are changing

it is necessary to address the reasons for those changes.

Primarily those changes are seen as changes that would

develop a stronger sense of camaraderie within a class,

remove the tensions present between classes in the ex­

isting system of assigned seating, and allow cadets a

choice of what they would eat and to some degree, when

they would eat it. From the vantage point of the food

service staff, the changes mean a more economical oper­ ation in that less food would be wasted, less employees 1 4

required and a more even work load for those staffing

' the facility. For the administration of the college, I• [< more pleasing dining conditions for cadets means in­ ,:·. creased figures for cadet retention, particularly fourth

classmen, and more economical operation means either

reduced tuition, or putting the money saved into other

. areas on campus needing improvement.

' ,. systems There were two major systems to be developed from the issues. The first had to do with servant spaces con-

taining facilities related to the preparation and ser-

ving of the food. The second, and more critical sys-

terns had to do with the process of receiving and con­

suming the food. '

The first system is process oriented and not that dif­

ferent from other conventional food preparation sys-

terns. These elements were determined in the early

stages of development by criteria established by the

food service staff based on the proposed cafeteria

style menu and service they envisioned providing. 1 5

The second system, that of receiving and consuming

the food, is socially and psychologically oriented,

in that the dining spaces provided must satisfy criteria that had been developed throughout the en­

tire process of this project.

The most obvious question concerning the dining

spaces is how large or small do they need to be. Ide- ally, large enough to seat the entire Corps of C&dets

for those special occasions when they might all dine

together. However, since these special occasions are

not typical, it is uneconomical to design a system in which a large portion is out of use most of the time.

Conversely a system designed to accomodate typical din­

ing loads would have problems handling those special occasions when it was necessary for two thousand ca­ dets to dine at once.

It was determined that the most satisfactory system would seat the two thousand cadets either banquet or

family-style in a space of twenty-thousand square feet allowing ten square feet per cadet. For typical din-

ing situations when seating would be changed to 1 6

cafeteria or restaurant-style seating, at sixteen

square feet per cadet, the resulting load would be

1250 cadets. Next, the noon meal was determined .the

design meal since it was the most critical in that it

o cc u rs w i th i n a 1 i m i t e d t .i me frame . Theoretically a

cadet could have an eleven and a one o'clock class

which would limit the time available to carry out the

traditional functions of formation on the quadrangle,

company and battalion announcements, inspection , mar­

ching to the dining hall, eating, and returning to the

barracks prior to afternoon classes.

1 Research indicates that approximately seventy-six per­

cent of the population would choose the hour between

I 1200 and 1300 hours as the preferable dining period. ' l This means that 1520, or 270 cadets over the typical

design load normally would choose to dine during the

noon hour.

These 270 cadets could be moved into pre-1200 or

: post 1300 hours dining periods with the remaining 480

cadets who would prefer dining then by two methods;

'. ; ' .' 1 7

First, class schedules could limit the number of cadets available during the noon hour with the incorporation of a noon class period. This in turn would alleviate class scheduling problems and make better use of exist­ ing academic facilities by cadets and graduate students.

Second, through incentives, such as allowing cadets to fall-out of formation prior to marching to the din­ ing facility if they have a free period before or af­ ter the noon meal during which they might choose to eat, would move the remainder out of the noon dining hour.

By establishing the time period 1200 to 1220 hours as the time period for formation on the quadrange to ar­ rival at the dining hall, and 1250 to 1300 as the time period for leaving ~he dining hall in order to leave the barracks for afternoon classes, the time period

1220 to 1250 becomes the period in which 1250 cadets must be served and eat. Twenty minutes has been established as the average amount of time necessary to eat a full course meal, leaving ten minutes as the time frame in which a cadet must be served. Full 1 8

course meal serving 1 ines can process from three hun­

dred to over eight hundred patrons per hour, depend­

ing upon variety of food, staff experience, and cl i­

entele. The food service staff at The Citadel esti­

mates that 720 cadets per hour is a reasonable fig­

ure establishing serving facilities.

Therefore, to serve 1250 cadets in ten minutes re­

quires eleven serving stations serving approximately

115 cadets each. prediction Having determined the systems required to satisfy the issues, an effort was made to evaluate the effects

the proposed systems might have upon the existing sy~­

tems, and to determine if the issues had been resolved

by the proposed system. Areas of prediction were

catergorized as either economical, individual, or con­

ceptual.

Ec Off om i c a l l y , t h e s ma l 1 e r fa c i l i t y re q u i r e d to s e r v e

a portion of the Cadet Corps would result in direct

savings in initial construction costs, maintenance

costs, and operating costs. The wider range of dining 1 9

ho u rs wo u 1 d mean b road er u t i 1 I z at ion of ex i s t i n g a ca -

demic facilities, reduced food service staff, and re­

duced waste of food.

From the individual cadet standpoint, nutritional

benefits along with a higher degree of satisfaction

on the part of cadets and food service staff might be

rea 1 i zed. Also important are an improvement in cadet

retention and reduced tuition.

Conceptually, the transition from mess hall to din­

ing room could be realized, increasing moral among

both the individuals who eat there, and those who

work there. program The program for areas within the servant spaces was developed with guide 1 ines from reference materials

re lia ted to food handling and preparation. Based on

twice-a-week deliveries of supplies, conventional

food preparation in the kitchen area, and cafeteria

service serving an average of six thousand meals per

day the following requirements were determined; 20

Total Facility (heated space) 57,960

Servant Areas 23,080

Receiving and Storage 4,780 unloading and loading dock, weighing and checking 480 dry storage 1 , Boo paper and 1 inen storage 1 , 000 cold storage 1 , 500

Processing 3,850 vegetable preparation, butchery, bakery 600 cooking, potting, panning, dishing 2,400 washing, cleaning, garbage holding 850

Servery 6,040 service staff and tables 1 , 5 40 queing for 375 4,500

------Administrative Staff 800 secretarial pool and records storage 400 managers offices 400 2 1

Kitchen and Service Staff 1 , 600

lockers facilities for 25 male staff 400

locker facilities for 50 female staff Boo

lounge facilities 400

Mechanical Equipment Space 3,000 heating, ventilating, air conditioning 3,000

Served Areas 34,BBO

Dining Rooms 21 , 6 00

350 first classmen@ 16 S.F. 5,600

600 second and third classmen@ 14 S.F. 8,400

300 fourth classmen @ 12 S.F. 3,600

250 faculty, staff, administration @16 S.F. 4,000

Exterior Dining Terraces {7,200)

350 first classmen, 250

faculty, staff, administration @ 6 S.F. (3,600)

600 second and third classmen @ 6 S.F. (3,600)

Lounge Areas 5,250

toilet facilities for 1500 750 lounge and waiting for first classmen, faculty, staff, administration 1 , Boo 22

lounge and waiting for underclassmen 2,700

Circulation 8,030 stairwells, elevators, halls, walls estimated at fifteen percent of clear space 4,030 entry elements large enough to enclose one battalion 4,000 - -

relationships 24

Having established a program of physical spaces,

they must be synthesized into a pleasing and work-

able arrangement. These spaces were organized in a

continuous 1 inkage from the macro-environment, or

campus, to the micro-environment, or individual

spaces. campus The campus is organized around a parade ground which is the internal focus of the college. On the south-

west side of the parade ground are located four bar­

racks housing two thousand cadets. Immediately be­

hind the living quarters are located the infirmary,

cadet store, laundry, athletic practice fields and

parking. It is within this area that the proposed

food service system facility will be located. The

latest master plan call for developing this area with

a perimeter vehicular 1 ink passing through on the

Ashley River side. An additional plus factor in

developing this area would be to remove the existing

parking to the northwest side of campus where ath­

letic practice fields and more parking are presently 25

located. This would locate all cadet parking on the northwest side of campus, and all athletic fields to

the southwest side, along the Ashley River.

The other three sides of the parade ground are bor­ dered by academic buildings in which expansion is

1 i mi ted.

• ~ ; parking .1 . • ~ parade ground \ • I pe;lmeter ro~U Q c(}i 1J,l . -LJ 26 site The site chosen for the proposed food service facil­ ity is located at the center of the 1 iving-recre-

atlon area. Immediately to the northwest lies In-

dian Hill, a natural ridge twenty-six feet above mean

sea level. This is the highest natural elevation

on the peninsula, and its prominence is reinforced

by a cover of mature live oaks, draped with Spanish

moss, rising an additional sixty feet with an eighty

to one hundred foot spread.

To the south, the site is bordered· by recreation areas

and then by the Ashley River. Across the river is

Charles Town Landing, the site of the original Eng-

lish settlement . Through the center of the site

passes the perimeter road.

Rather than allow the road to force the facility to

one side or the other, it was used as a element to

separate the entry area from the dining areas with

a bridge between the two. The entry ·areas were lo­

cated on the hill side, with the dining areas on the

river side, allowing a panoramic view of the athletic 27 practice fields, yacht club, Ashley River and Charles

Town Landing.

The juxtaposition of the building axis to the hill axis allowed both entities to co-exist, with neither compromising the importance of the other. Also pos­

itive solar relationships were obtained.

vista vista

dining elements vehicular,...... access .

. .·.·: · 1:: ·< .·... ····· ·.. ·······... ···, ...... ;~-~~;-i;:·:.~:~.~;~-;-,st.aff access . \ ·: ,. :·· ·· ···...... ······· ····· ···· ·· · .. • . ~ ...... ·...... ·. . . . 28 external The external building relationships were considered in two areas. The first, and more important, being

an outward expression of interior function. The

second, also very important, the relationship to ex­

isting or traditional architectural style on campus.

An addressing function, the entry areas adjacent to

Indian Hill were open and inviting, incorporating the

pleasantness of the hill with outdoor terraces and

patio. Entry occurred at the hill level for those

arriving from across campus, while entry for cadets

marching from their barracks occurred at the foot of

the hi 11 . The dining areas were more enclosed pre-

senting a more protected facade, but with generous

glazing to allow visual contact for cadet with the

amenities surrounding the dining rooms. Again, out-

door terraces and patio were provided for a spatial

transition to the outside with the added functional

option of outdoor dining.

In addressing the existing Spanish Moorish archi­

tectural style, it was noted that the latest addition, 29

Deas Hall, removed from the context of The Citadel,

1 ittle resembles the existing style, yet it is in

context. This relationship was developed through

the compatabil ity of finish materials, bold and or­

ganized architectural 1 ines, and the eclectic ap­

plication of familiar elements of existing campus

architecture. Economically, the articulated towers,

crenalations, and castle architecture adhered to in

the past have become more and more illogical . Sure-

ly future facilities can be tastefully handled to

create a contemporary architecture contextural ly

acceptable. internal Internal building relationships were developed on three levels. The first level contained food re-

ceiving, storing, and preparation along with the

major cadet entry area. Food items arrived by de-

1 ivery vehicle on the perimeter road and passed

through receiving, checking, and weighing down a

central corridor to storage areas. From storage

they moved through intermediate preparation areas

such as bakery, butchery, and vegetable preparation 30 prior to being cooked. From this point food was pan- ned, potted, or plated and moved into a holding area near the main food service elevators for vertical distribution to the two floors above. On the above floors, service elevators opened into satellite kitch­ en and intermediate holding areas for distribution to service stations where food would ultimately be distributed. Beverages and utensils stations were located outside of the servery area to facilitate speedy service and rapid movement through servery areas. Empty trays were returned to the beverage and utensil stations for gathering and return to the lower level areas for cleaning. From cleaning, trays re- turned to serveries while waste was shredded and re­ tained in a garbage holding area until it was moved down the central corridor and into the service bay for scheduled vehicular pickup from the perimeter road.

The initial contact between food service staff and cadets occurs on the lower level with the location 3 1

of administrative offices directly across from, and

visually related to the main cadet entry and VIP

entry from the perimeter foad.

preparation

garbage storage admin

cadet access 32

The second level of internal relationships occurred in the entry and primary circulation areas adjacent to Indian Hil 1. The three levels are a series of balconies opening the adjacent space above and/or below. The emphasis was on the observation of continuing movement through the interlocking spaces with the distance traveled by each class establishing a hier- archy of circulation. Also of importance was the location on lounge areas adjacent to circulation corridors. This allowed cadets to move easily out of the flow into a static area to observe later ar­ rivals with whom they might have made earlier plans to dine. 33

open to below upper level

open to b~low

main level II II

open to below.

lower level

open to above 34

The third level of internal relationships were estab-

1 ished in the dining areas. Once the heirarchy of dining spaces had been established with primary space determined, a secondary breakdown of space became necessary to avoid the loss of individual identity associated with a large dining area. Spaces were or- ganized with a maximum dimension of eighty feet for dining groupings, the distance at which a face is rec- ognized. This was supportive of individual recogni- tion and identity on a personal basis with class­ mates or peers.

Primary dining space

Secondary breakdown supportive of individual identity and recognition 35

Another important consideration in the dining areas was prime seating as it related to volumetric space.

Typically, the most desirable seating would be at the exterior perimeter of the dining spaces affording a panoramic view of the surrounding area. In these areas the focus expanded horizontally to the outside.

However late arrivals were relegated to more internal dining areas where they had no direct view to the exterior. To make these spaces attractive to dine in, their focus was expanded vertically above and/or below to other dining areas and to the outside through skylights. The desired result was a dining facility seating fifteen hundred with no bad seats. 36 individual The final level of relationships were those on an in- dividual basis between cadets. The method for control

in this area was determined to be variation in seat-

ing pattern.

The existing family style arrangement consists of

two 11 messes 11 of seven cadets each. A mess is typi-

cally made up of first and second classmen at the

head of the table, fourthclassmen located at the cen­

ter seats in order to serve the upperclassmen, and

second and thirdclassmen at the foot.

8 I. "" . 0

Zone 5 37

This arrangement can be divided into five zones of interaction. The two at the ends of the mess are strong, based upon proximity and peer relationship.

The center zone has weak interaction due to the break in the tables with the focus away from the center and toward the far ends.

In setting up the proposed dining arrangement, square, rather than rectangular tables were used. This al- lows expansion in grouping tables to seat from four to six at a time. Seventy three percent of the popu- lation prefers a table seating four. This creates one zone of interaction for all diners.

Zone 38

The majority of the remaining twenty three pe rcent prefer a dining arrangement for six. This creates a position of Importance at the head of the table creating strong zones of Interaction at each end, with a secondary zone in the cent e r through which 1 iml ted

Interaction occurs.

Zone 2 3 38

The majority of the remaining twenty three percent

prefer a dining arrangement for six. This creates a position of importance at the head of the table creating strong zones of interaction at each end, with a secondary zone in the center through which limited

interaction occurs.

0 0

Zone 3 39

Arrangements using square tables were proposed for the dining rooms for fourth, third, and second class­ men along with those for faculty, administration, and staff.

In the senior dining area, the incorporation of round tables was proposed for the seventy-six percent pre- ferring that arrangement. An added advantage is that by simply adding a chair to each table, the capacity of the first classmen dining area is increased from seventy-six percent of the senior class, to one­ hundred percent seating, with no damage to the one strong zone of interaction already existing.

! 0 I . 0001 I I 0 GI Zone Zon e architectural response 41 concept The design of a food service system facility for The Citadel must incorporate the positive aspects of food

service technology with the traditional aspects of

The Citadel, while acknowledging the dining experience

of the individual cadet as its reason for being. proposal The following drawings were presented as an archi­ tectural response for the food service system evalu­

ated in this manuscript.

Campus Plan Site Plan Lower Level Plan Main Level Plan Upper Level Plan Elevations Building Sections Building Details and Systems INDl,01 NILL \._

EJ

l'AltADI GROUND

CAM PUS PLAN / ---- o------~ 0"-\ "\" / " "' I J ; I . 7 \ U)/ / I I. / / .... // / G/ / I I , / I A•Htn IUVll'I • AIIIH / ( I I

/ I I /) CHAIILIITOWNI '· / _.,..,.. .. / ,_/

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- ··------· - - - .. ------footnotes

1 Lucas and Stubbs, Master Plan for Campus Develop­ ment, The Citadel, Charleston, South Carolina, November IT;-1977. 2 1nnocenti-Webel, Master Plan for Campus Develop­ ment, The Citadel, Charleston, South Carolina, November IT;-1967.

3skidmore, Owings and Merrill, Architect .

4Modern Movements in Architecture, p. 202.

5Max O.Urtahn Associates, Inc., Architect.

611 Angled for Scientists," Architectural Forum, April 1974, p. 6. bibliography

Ashihara, Yoshinobu, Exterior Design in Architecture, Van Nos Reinhold, New York, 1970.

Baker, Jim, Col. Campus Engineer, The Citadel, Charles­ ton South Carolina, Personal Interview, September 23, November 29, 1977.

Coleman, Elton, Manager, ARA Food Services, The Citadel Charleston, South Carolina, Personal Interview, September 23, November 29, 1977.

De Chiara, Joseph, and John Hancock Callender, Time Saver Standards for Building Types, McGrawtffTl Book Company, New York, 1973.

"Dining Halls at Human Scale," Architectural Record, February 1969, pp. 120, 121.

Gregory, Carol, The Management of Intel I igence, McGraw Hill Book Company, New York, 1967.

Gutman, Robert, People and Buildings, Basic Books, New York, 1972.

Hall, Edward T., The Hidden Dimensions, Doubleday Books, Ga rd en City, New------:--7---- York, 1966.

Himmel right, L. K., Col., Head, Department of Civi 1 Engineering, The Citadel, Charleston, South Carolina, Personal Interview, March 1,1977.

Jencks, Charles, Modern Movements in Architecture, Anchor Press, Garden City, New York, 1973. McCormick, Ernest J., Human Factors Engineering, McGraw Hill Book Company, New York, 1970.

McHarg, Ian L., Design with Nature, Doubleday and Com­ pany, Inc., Garden City, New York, 1969.

Sommer, Robert; Personal Space; The Behavior Basis of Design, Prentice Hall, Englewood Cliffs, New Jersey, 1969.

Wilkinson, Jule, The Anatomy of Food Service Design, Cahners Books, Boston, Massachusetts, 1975.