Citation
Thesis preparation

Material Information

Title:
Thesis preparation
Creator:
Gallagher, Michael
Publication Date:
Language:
English
Physical Description:
2 volumes : color illustrations, chart, color maps, color plans ; 28 cm

Subjects

Subjects / Keywords:
Restaurants -- Colorado -- Arvada ( lcsh )
Real estate development -- Colorado -- Arvada ( lcsh )
Real estate development ( fast )
Restaurants ( fast )
Colorado -- Arvada ( fast )
Genre:
bibliography ( marcgt )
theses ( marcgt )
non-fiction ( marcgt )

Notes

Thesis:
Cover title.
Bibliography:
Includes bibliographical references (leaves 23-24).
General Note:
Submitted in partial fulfillment of the requirements for the degree, Master of Architecture, College of Design and Planning.
General Note:
V. 1 has title on cover: Master's thesis, May 18, 1979.
Statement of Responsibility:
Michael Gallagher.

Record Information

Source Institution:
University of Colorado Denver
Rights Management:
All applicable rights reserved by the source institution and holding location.
Resource Identifier:
09431592 ( OCLC )
ocm09431592
Classification:
LD1190.A72 1979 .G34 ( lcc )

Full Text
J
ENVIRONMENTAL DESIGT AURARIA LIBRARY
THESIS PREPARATION 12-15-78 MICHAEL GALLAGHER
to DES Tflesis Ai\h 19W LD \ 1190\ G3^


PROGRAM ENVIRONMENTAL DESIGN
AURARIA LIBRARY
CLIENT:
World Family Cottage Industries (WFCI) (a non-profit Colorado Corporation) is an organization of people dedicated to the promotion of alternatives alternatives in living, building, growing and doing business. WFCI is a conglomerate involving crafts-people, musicians, artists, scientists and people in all areas of the energy and construction industries. The most commercially successful member is Front Range Lumber which is experimenting with the creation of prototype tools and systems for application in the fields of shelter, food, fiber and the communication arts. The company is very active in the research, development and promotion of alternative energy systems (solar, wind and biogas). Front Range Lumber has been commercially successful in marketing beetle-pine and other wood products.
THE SITE:
WFCI owns approximately 16 acres of land on the western edge of Arvada, Colorado (see location on Arvada Zoning Map Figure 1). The property is part of one of the original ranches in that area and in fact was a stage stop between Arvada and Boulder. The house used at that time is still in good condition as well as another residence and a large garage. The aerial photo included, (Figure 2) shows this and some farm buildings on the property. More detailed site maps and photos have been prepared but are not in a suitable format for this report.
The site is essentially flat and of a composition suitable for commercial gravel extraction with a water table low enough for use of full basements. The neighborhood is in a transition from rural agricultural use to commercial/!ight industrial, bordering on low density residential. A shopping center and community college are also possible neighbors. The client wishes to maintain a strong rural image on


the property, to compliment this transition, to provide an oasis in the industrial/commercial neighborhood of the future, and out of respect for the historical value of the property.
The client wishes to develop the property as the center of its complex organization. All the functions on the property will be primarily to serve WFCI and its associates, and secondarily to serve the general public in specific functions and as a general statement of WFCI's goals and purpose.
To achieve this, the property will be annexed by Arvada and zoned in two parcels as P.U.D. B.P. (Business and professional district) and P.U.D. B.P.R. (Business, professional and residential.)
The BPR zone will include the original homestead which will involve residential, educational and possibly commercial uses. The remainder of the property will have mixed use including office space, research and development laboratories, educational, agricultural, recreational, medical and commercial. The commercial use will include the retail sales of produce, bakery goods, arts and crafts and a restaurant.
It is this commercial facility that is the subject of this thesis.
t
\


THE RESTAURANT:
The principle purposes of the restaurant are primarily to serve the needs of the people working on the site and secondarily to be a demonstration to the general public of what WFCI stands for and that the ideals they hold can be applied to life today.
The restaurant will demonstrate the use of 1) active solar heat ing of domestic water, 2) passive solar heating in the building in general and in a greenhouse for the production of food to be served in the restaurant, 3) wind power generation, 4) biogas generation,
5) waste recycling, 6) natural foods cooking and baking.
The restaurant will be a food service facility and also a con-ference/exhibit center. Since this will be the first building on the site, this later function will be especially important until the development is completed. Therefore, the restaurant must contain the following:
1) A restaurant with a seating capacity of 300. The seating area must be flexible from 100 to 300, be conducive to media presentations, have an outdoor seating area and maintain an intimate atmos phere.
2) A greenhouse of approximately 2000square feet in area for the production of vegetables.
3) Display space for arts and crafts and educational and promotional information. The exact area of space will depend on its location and feasibility.
4) Conference space with a 100 seat capacity and permanent pro jection facility for slides, 16 mm and 8 mm movies. The projection room would preferably serve the restaurant space also.
5) Additional temporary conference and office space is a desired amenity while the rest of the development is under construction. This space may later be used for restaurant expansion. Additional expandability is desirable.
6) A small retail space should be available for bakery and pro duce sales in addition to the sale of bulk supplies to employees.


MENU INFORMATION:
1) No breakfast will be served.
2) Lunch will be open to the public with buffet style, large tables and self-busing. There will probably be two entrees served from 11 a.m. to 1 p.m.
3) An afternoon juice bar will be open all afternoon for juice, blender drinks and sandwiches. Juice bar will be used at night for waiting area of restaurant.
4) Evening meal will be "by reservation only" with two entrees by table service, buffet or family style dining on large tables. Restaurant will probably be closed to the public two nights per week for use by WFCI.
5) General: No liquor or meat will be served (fish and seafood excepted). No smoking will be allowed. The menu will consist primarily of vegetarian foods prepared "from scratch." Extensive baking will be done at night for the restaurant's use and for retail sales. The client wants an extensive and versatile cooking facility with open space for educational tours and pleasant environment for workers.
6) The restaurant will buy in large quantities for itself and for distribution to employees and others.
Note: See Figure 3 for preliminary kitchen flow diagram.
Specific area requirements will be formulated in a "bubble diagram" and will be dependent on adjacencies and specific equipment selection. See Figure 4 for some general space allocations.
FORM CONSIDERATIONS:
The client wishes to maintain an agricultural atmosphere through the use of architectural vocabulary and generously landscaped green-belt. The client would prefer to use rock and wood as construction materials, especially the wood products that Front Range Lumber has access to. The client also has access to many gifted crafts-people and would like to show off a high quality, hand-crafted building. A


fireplace is required.
The client has a preconceived preference for an octagonal building similar to an Eastern round barn. They have been told that any logical design must "start from zero" and any preconceived designs can be analyzed with other alternative designs at a later date.
SITE CONSIDERATIONS:
As stated previously, the soil conditions are suitable for commercial gravel extraction and the water table will allow for use of a full basement. Access from Highway 72 to the entire development will be via West 65th. The restaurant's orientation is, in order of importance, (1) to the sun, (2) to the development, (3) to Highway 72. Highway 72 will widen to the west only. Parking will be handled by the PUD as a whole. Some on-street parking could be available on a fire/service road that must circle the restaurant. The restaurant site contains two medium-sized cottonwood trees and an irrigation ditch immediately to the South. The trees must remain and the ditch will remain or be relocated. The wind is predominantly from the west-north-west. Utilities are available from the City of Arvada and Public Service Co. from Highway 72 and from Mountain Bell on 65th.
BUDGET:
The tentative budget for the overall development is 5 million dollars with 3/4 to 1 million going to the restaurant. The client feels capable of building well below usual costs due to accessability to materials and labor at discounted prices. Life cycle costs should be reduced by energy conscious design.
A preliminary cost analysis is provided in Figure 4.
Construction is due to begin in 1979.




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THESIS PREPARATION MICHAEL GALLAGHER


PROGRAM
CLIENT:
World Family Cottage Industries (WFCI) (a non-profit Colorado Corporation) is an organization of people dedicated to the promotion of alternatives alternatives in living, building, growing and doing business. WFCI is a conglomerate involving crafts-people, musicians, artists, scientists and people in all areas of the energy and construction industries. The most commercially successful member is Front Range Lumber which is experimenting with the creation of prototype tools and systems for application in the fields of shelter, food, fiber and the communication arts. The company is very active in the research, development and promotion of alternative energy systems (solar, wind and biogas). Front Range Lumber has been commercially successful in marketing beetle-pine and other wood products.
THE SITE:
WFCI owns approximately 16 acres of land on the western edge of Arvada, Colorado (see location on Arvada Zoning Map Figure 1). The property is part of one of the original ranches in that area and in fact was a stage stop between Arvada and Boulder. The house used at that time is still in good condition as well as another residence and a large garage. The aerial photo included, (Figure 2) shows this and some farm buildings on the property. More detailed site maps and photos have been prepared but are not in a suitable format for this report.
The site is essentially flat and of a composition suitable for commercial gravel extraction with a water table low enough for use of full basements. The neighborhood is in a transition from rural agricultural use to commercial/1ight industrial, bordering on low density residential. A shopping center and community college are also possible neighbors. The client wishes to maintain a strong rural image on


the property, to compliment this transition, to provide an oasis in the industrial/commercial neighborhood of the future, and out of respect for the historical value of the property.
The client wishes to develop the property as the center of its complex organization. All the functions on the property will be primarily to serve WFCI and its associates, and secondarily to serve the general public in specific functions and as a general statement of WFCI's goals and purpose.
To achieve this, the property will be annexed by Arvada and zoned in two parcels as P.U.D. B.P. (Business and professional district) and P.U.D. B.P.R. (Business, professional and residential.)
The BPR zone will include the original homestead which will involve residential, educational and possibly commercial uses. The remainder of the property will have mixed use including office space, research and development laboratories, educational, agricultural, recreational, medical and commercial. The commercial use will include the retail sales of produce, bakery goods, arts and crafts and a restaurant.
It is this commercial facility that is the subject of this thesis.


MENU INFORMATION:
1) No breakfast will be served.
2) Lunch will be open to the publicwith buffet style, large tables and self-busing. There will probably be two entrees served from 11 a.m. to 1 p.m.
3) An afternoon juice bar will be open all afternoon for juice, blender drinks and sandwiches. Juice bar will be used at night for waiting area of restaurant.
4) Evening meal will be "by reservation only" with two entrees by table service, buffet or family style dining on large tables. Restaurant will probably be closed to the public two nights per week for use by WFCI.
5) General: No liquor or meat will be served (fish and seafood excepted). No smoking will be allowed. The menu will consist primarily of vegetarian foods prepared "from scratch." Extensive baking will be done at night for the restaurant's use and for retail sales. The client wants an extensive and versatile cooking facility with open space for educational tours and pleasant environment for workers.
6) The restaurant will buy in large quantities for itself and for distribution to employees and others.
Note: See Figure 3 for preliminary kitchen flow diagram.
Specific area requirements will be formulated in a "bubble diagram" and will be dependent on adjacencies and specific equipment selection. See Figure 4 for some general space allocations.
FORM CONSIDERATIONS:
The client wishes to maintain an agricultural atmosphere through the use of architectural vocabulary and generously landscaped green-belt. The client would prefer to use rock and wood as construction materials, especially the wood products that Front Range Lumber has access to. The client also has access to many gifted crafts-people and would like to show off a high quality, hand-crafted building. A


THE RESTAURANT:
The principle purposes of the restaurant are primarily to serve the needs of the people working on the site and secondarily to be a demonstration to the general public of what WFCI stands for and that the ideals they hold can be applied to life today.
The restaurant will demonstrate the use of 1) active solar heat ing of domestic water, 2) passive solar heating in the building in general and in a greenhouse for the production of food to be served in the restaurant, 3) wind power generation, 4) biogas generation,
5) waste recycling, 6) natural foods cooking and baking.
The restaurant will be a food service facility and also a con-ference/exhibit center. Since this will be the first building on the site, this later function will be especially important until the development is completed. Therefore, the restaurant must contain the following:
1) A restaurant with a seating capacity of 300. The seating area must be flexible from 100 to 300, be conducive to media presentations, have an outdoor seating area and maintain an intimate atmos phere.
2) A greenhouse of approximately 2000square feet in area for the production of vegetables.
3) Display space for arts and crafts and educational and promotional information. The exact area of space will depend on its location and feasibility.
4) Conference space with a 100 seat capacity and permanent pro jection facility for slides, 16 mm and 8 mm movies. The projection room would preferably serve the restaurant space also.
5) Additional temporary conference and office space is a desired amenity while the rest of the development is under construction. This space may later be used for restaurant expansion. Additional expandability is desirable.
6) A small retail space should be available for bakery and pro duce sales in addition to the sale of bulk supplies to employees.


fireplace is required.
The client has a preconceived preference for an octagonal building similar to an Eastern round barn. They have been told that any logical design must "start from zero" and any preconceived designs can be analyzed with other alternative designs at a later date.
SITE CONSIDERATIONS:
As stated previously, the soil conditions are suitable for commercial gravel extraction and the water table will allow for use of a full basement. Access from Highway 72 to the entire development will be via West 65th. The restaurant's orientation is, in order of importance, (1) to the sun, (2) to the development, (3) to Highway 72. Highway 72 will widen to the west only. Parking will be handled by the PUD as a whole. Some on-street parking could be available on a fire/service road that must circle the restaurant. The restaurant site contains two medium-sized cottonwood trees and an irrigation ditch imnediately to the South. The trees must remain and the ditch will remain or be relocated. The wind is predominantly from the west-north-west. Utilities are available from the City of Arvada and Public Service Co. from Highway 72 and from Mountain Bell on 65th.
BUDGET:
The tentative budget for the overall development is 5 million dollars with 3/4 to 1 million going to the restaurant. The client feels capable of building well below usual costs due to accessability to materials and labor at discounted prices. Life cycle costs should be reduced by energy conscious design.
A preliminary cost analysis is provided in Figure 4.
Construction is due to begin in 1979.




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