Housing & Food Services Warehouse & Bakery Expansion

State College, PA

Thesis Proposal






This analysis focuses on reducing the time to renovate the office space in the Housing and Food Services building.   The area of investigation would be to see if implementing a SIP schedule to the renovation of the office space would accelerate the schedule and reduce office downtime.





This analysis focuses on the use of BIM to improve the project.  BIM was not used at all on this project but could have been used to improve the project in several ways.  BIM could have been used from the start to turn the original building drawings into electronic files. Having an electronic model of the HFS building could be used to show the problems with the as-built.  The electronic model will also allow for the use of clash detection software.  Both reasons explained above should help to greatly reduce the total amount of RFI’s and ASI’s.  BIM has many more uses, but for this project I recommend implementing BIM at a small scale.





Indoor Air Quality (IAQ) is an important design criteria in today’s industry. It is especially important in a facility such as The Housing and Food Service Warehouse and Bakery. Analysis 3 focuses on determining the IAQ of the current system and determining an alternate system through a mechanical breadth. After completing the analysis it was determined that the current system fell somewhat short and a 100% outdoor air system was chosen.





LEED Certification is the evaluation and qualification of a sustainable project. By taking measures to increase LEED credits, the Housing and Food Services Warehouse and Bakery expansion will benefit in terms of energy efficiency life cycle costs as well as building and user performance.



Mechanical Breadth


This breadth will incorporate Analysis 3.  Specifically, the mechanical study will focus on determining the difference in cooling / heating loads based upon the change in thermal resistance properties.  These two systems will intrinsically have differing thermal resistance factors, or R-values, which in turn will result in differing cooling / heating loads handled by the terminal units.  A comparative energy model analysis will be performed to ensure that the use of the proposed system will not prompt a redesign of the current mechanical system. In other words, the mechanical breadth analysis will ensure that the capacities of the typical freezer and bakery units are sufficient in handling the alternative loads.



Electrical Breadth


This breadth will incorporate Analysis 4. The focus of this analysis will be related to the sustainability and electrical use of the building.




Note: While great efforts have been taken to provide accurate and complete information on the pages of CPEP, please be aware that the information contained herewith is considered a work-in-progress for this thesis project. Modifications and changes related to the original building designs and construction methodologies for this senior thesis project are solely the interpretation of Joseph Rutt. Changes and discrepancies in no way imply that the original design contained errors or was flawed. Differing assumptions, code references, requirements, and methodologies have been incorporated into this thesis project; therefore, investigation results may vary from the original design.

This page was last updated on May 1, 2016 by Joseph Rutt and is hosted by the AE Department ©2015