Transforming the aging hospital by re-envisioning food service as a hospital amenity and destination, this case study will explore new concepts in food service delivery, server configurations, and dining room and kitchen design. The old design style is being rethought to deliver higher quality and nutritious food in an environment that helps to foster healing and overall perception of the facility.
Assess ways to approach initial inception of project objectives and programming
Evaluate food service design strategies
Identify facility concerns and goals
Describe design interventions, successes, and post-occupancy outcomes
Principal in Charge, Interior Design,
Austin BSA LifeStructures