Week 5 Progress

2/21/11 MONDAY DESK CRITIQUE:
Refined Floor Plans; Schematic Elevations; Further Developed FF&E

First 3 Floors

Second 3 Floors

Grocery Elevation/ Bakery Elevation

Cafe Elevation

Things to prepare for next week:
Lower Level- Remove egress stair, add staircase that leads throughout the other floors instead
Ground Level- Change check-out counter and mirror the bakery counter on the other side, move kitchen to where the lower stiarcase will be removed
Second Level- Remove middle resident due to code issue (no windows)
Complete other two floors
Further develop FF&E
Refine Elevations

2/23/11 WEDNESDAY GROUP MEETING:

Beth Ann:

Alyssa:

Week 4 Progress

2/14/11 MONDAY DESK CRITIQUE:
Schematic Floor Plans (minimum of 3); Beginning FF&E Selections

Floor Plans In Progress

This week I continued to develop and redefine each floor plan. I focused mainly on the first three stories which include the grocery, cafe/bakery, and residences. The arears circled on the plan are the ones in which I asked my professor for further advice.

Things to prepare for next week:
Fix stairs, egress
Find out if each resident needs to have access to emergency stiar
Plan for more seating on the first floor cafe
Elevations

2/16/11 WEDNESDAY GROUP MEETING:

Beth Ann:

She did research on how the kitchen was supposed to be laid out for her restaurant. She focused on the penthouse and suites and devided on a better layout from the original. She is minimizing the large scale of her foor plan, and defining the smaller spaces in more detail.

Alyssa:

She determined which areas she needs to focus on more closely. The square footages were over the limit, which caused a lot of stress when trying to decide which parts to elaborate on for her design. However, these areas were decided and now she can get to work on defining them more clearly.

Week 3 Progress & Snow Days

1/31/11 MONDAY DESK CRITIQUE:
Block/Stack Plans (minimum of 3)

Things to prepare for next week:

Fix Program

• Add more detailed square footages for cafe, and apartments
• Linear footage on countertops and equipment

Add to block plans

• Specify particular spaces ex: where is the check-out counter within the check-out space
• Decide about elevator access on second floor tenant spaces
• What to put on the 4th floor, if elevator access is removed

2/2/11 WEDNESDAY GROUP MEETING:

 

Beth Ann:

Hey Guys!
We didn't get to meet this week as a group but still need to turn in our weekly journals to Elizabeth! I just figured this would be the best way to talk about our project to each other since Alyssa is headed to Austin and we're all stuck in this stupid snow!
So, pretty much what I have done this week and finished detailing my program (except the restaurant area) and begun creating different layouts of different areas within the building. I have started to lay out each type of room in the hotel (king, queen, and suites) and have come up with 3-5 of each to see which f.p. works the best. I would show you guys but its all on CAD. As soon as I'm done with the hotel rooms, I'm going to begin working on the 2nd mezzanine area and create different f.p. options for that area as well!
What have you guys been working on? Can't wait to see you guys in person so we can look over everyone's stuff!
Bethy

 

Alyssa Smith:

great idea!
I have been working with WiIlie on finalizing our floor plan and structural plan. Next we will be laying out the furniture plan and specifying designated areas of the restaurant and lounge areas. We are also adjusting the egresses and vertical circulation.

Week 2 Progress

1/24/11 MONDAY DESK CRITIQUE:
Refined Research; Code Identification; Programming Analysis; Square Footage Analysis & Prototypical Drawings; Concept Identification/Development

Things to prepare for next week: Organize type by floor
Lower Floor- Grocery
Ground Floor- Coffee Shop with Apartment Mail Room
Floors 2&3- Apartment lofts (each unit 2 stories)
Floor 4- Exercise room, office for apartments
Floor 5- Top floor suites, roof-top garden


Work on occupancy. Dissect each building type (Retail, Hospitality, Residential). Find the occupancy for each of these spaces and subtract from the actual square footage, then figure out how much equipment and etc. can be used in these spaces. Also find the codes for each occupancy type.


Work on program. Find measurements for specific type of space for each building type. Example: Grocery, deli counter, equipment? how much space? what type of freezer? Check-out, how many checkers?


Begin block planning for next week.


Suggestions from professor: Complete precedent studies by visiting a local grocery store. Get the measurements for shelving and check-out. Also visit local apartments and their offices including work-out rooms. Visit Starbucks or Grey Owl coffee in Norman.



1/26/11 WEDNESDAY GROUP MEETING:

Beth Ann:

Programming- working out specific square footages for each space

Minimizing square footage, deciding on what section of the building to develop

Alyssa:

Lounge development, concept and special floor plans

Overview of Project

Project Presentation & Discussion: Project Identification, Research, Programming, and Concept Development.

This project will provide me with the opportunity to use all the skills I have developed during my academic career in the interior design program at The University of Oklahoma. I will select a project type, location, and building, and research this fully. Upon selection of an existing building, I will then need to create a new use for it. The building must have a multi-use function with multiple stories and a minimum of 30,000 square feet. The building I have chosen to redevelop is 125 Park Avenue in downtown Oklahoma City.



Facade of Building





Elevator Lobby





Existing Marketing Firm on 2nd Floor





Marketing Reception Area



Building Identification:
Year Built/Remodeled: 1949/2007
Floors: 5 above ground with a full basement: 30,000 sf total
Rate: $350,000/floor
Building: Limestone Structure
Site Analysis: Center of downtown OKC
Contextual Analysis: Walking distance to downtown amenities
Possible Program: Retail (fashion, gourmet grocery, corner market, cafe), Residential (historic conversions, large units, loft style spaces), Commercial (business/ admin offices)

Concept: 1st floor and basement- Gourmet Grocery, Cafe

Floors 2-4- Residential

Floor 5- Restaurant/ Bar, Fitness Center