Two days after first-year students come to campus, sophomores will begin moving into Xavier University’s newest and largest residence complex on Sunday, August 21. The best time to catch students and their families will be between 1-3 pm that day. The entire complex is 245,000 square feet and is the second largest building on campus next the Cintas Center.
The complex will house 535 students in suite-style living in four connected buildings and includes the James E. Hoff, S.J. Dining Commons, aka Hoff Dining Commons. The new dining commons seats up to 700 and replaces the Hoff Marketplace in the Cintas Center.
The complex has a green roof over the dining commons and was built to LEEDS silver standards. A short video tour of the complex is at: http://www.youtube.com/xavierdining#p/a/u/2/OqyaMp-7gvM
In the dining commons in addition to several food stations, a bakery and a built-in stone hearth pizza oven, Coca-Cola Freestyle will let students create their own drinks, such as Raspberry Diet Coke and Fanta Grape.
Residence and Dining Complex
• It is the second largest building on campus at 245,000 square feet. The largest is the Cintas Center, which opened in 2000, at 318,705 square feet.
• It is the largest residence hall with 535 beds. The next largest is Kuhlman Hall at 447.
• It has two, three and four-bedroom suites with common areas, one or two full baths, tile floors and walk-in showers.
• The first-floor laundry is open 24 hours a day, with TV monitors and vending machines
• The complex’s location helps unify the campus center and creates more green space making Xavier a more pedestrian-friendly campus.
• An additional 535 students living in the core of campus creates a more vibrant center.
• The dining hall is central to all students living on campus.
• The statue of Fr. Hoff in front of the Cintas Center dining hall will be moved to the new structure.
Messer Construction Facts
• From a project scheduling perspective, the team planned to design and build the project approximately 6 months faster than a traditional approach. In the end, not only was this challenge met, but the project was delivered approximately 2 ½ weeks early.
• Xavier University had the flexibility to allow the use of different approaches to this project than some public entities might have been able. One was a new way of buying construction services called Integrated Project Delivery (IPD). This team approach provides higher value and a more efficient and lean approach that eliminates waste and speeds construction.
• In addition to the team integration approach (IPD), we used new technologies to save money and time. One is BIM (Building Information Modeling), a 3-dimensional software used to coordinate all the trades and speed up construction.
• The project was designed and built in accordance with the Green Building Institute’s Silver LEED guidelines. This was done from the design side (i.e. low flow faucets and fixtures, motion detecting light switches, energy efficient lamps, recycling bins, Green Roofs, and metering of the building by wing for future contests between students for energy savings contests) and the construction side (i.e. 54 % of all of the construction debris volume was diverted from landfills to recycling facilities, the use of low VOC materials and paints and flushing out the building air of any new material containments prior to occupancy).
• 2,330 tons of construction debris was diverted from landfills by recycling.
• If the 600,000 bricks and 4,000 pieces of precast on the building were laid end to end, it would reach to Centerville and back.
• To deliver all of the concrete used on the job would take 6 days with a truck arriving every 5 minutes.
• There are 158,400 brick pavers on the site, including the Green Roof. If laid end to end, they would form borders for a sidewalk from Xavier to downtown Cincinnati.
• The project includes over 75,000 sq ft of glass surface to clean (plus all the mirrors). This is approximately the same surface area as 16 NCAA Div 1 basketball courts.
• The Dining Hall roof is a Green Roof. It contains 840 cubic yards of topsoil and 140 tons of sand under all of the plants and sod. This equates to about 110 dump truck loads.
• More than 1,100 workers were on the project at one time or another, equalling about 400,000 effort hours. About 10% of the workforce was minority and over 15% of the subcontracts were with certified minority and women owned firms.
• The overall building floor area is close to 4 football fields.
Hoff Dining Commons Highlights:
• Restaurant quality food from over $2,000,000 of cooking and serving equipment, including a built-in stone hearth pizza oven.
• The only two Coca-Cola Freestyle machines in Cincinnati. Coke Freestyle machines offer 125 flavors of Coke products at your fingertips through a touch-screen interface, increasing variety for students.
• The dining room seats up to 700 students in a new level of comfort and style at tables, booths, built in banquette seating, and a lounge area. If you can’t stay for your meal, students can takeout meals in reusable “Green To-Go” containers eliminating over 30,000 Styrofoam boxes from our waste stream this school year.
• Increased level of service for students, including a full bakery managed by our Pastry Chef with 18 years of experience. Bread will be baked fresh each day filling the entire space with wonderful aromas. Students will also find more points of service throughout the Dining Commons and new features including vegan options at our salad bar.
• Xavier chefs are formally trained.
Sidebar Facts & Figures:
• 35,000: square footage of the Hoff Dining Commons.
• 2,100: Forks for students to dig into their meals.
• 841: light fixtures.
• 13: digital screens with information on today’s menus, campus events, local weather, and cable news and sports.
• 10: points of service, creating faster service, shorter lines, and a wider variety daily.
• 2: Coke Freestyle machines offering 125 flavors of Coke products to create customized soda options. Take a sneak peek at http://www.youtube.com/xavierdining#p/a/u/0/CNHainyZLyw
• 700: seating capacity, up from 400 seats in the existing Hoff Dining Hall, including:
o 155 tables
o 626 chairs (including 62 barstools)
o 12 booths
o 8 leather armchairs