Add as a preferred source on Google

Gonzaga University: John J. Hemmingson Center

  • 11/01/16
Gonzaga University: John J. Hemmingson Center

TOP PHOTOS © OPSIS ARCHITECTS, BOTTOM PHOTOS © STEVE WHITTAKER

Gonzaga University’s vision for its new Hemmingson Student Center was to break away from the traditional campus layout and combine the residential dining experience with a student union in order to offer a wider variety of food options, socializing opportunities and gathering areas. This vision has come to fruition, and the Hemmingson Center has been a hub for student, faculty, alumni and guests to come together socially and academically.

The 8,438-square-foot kitchen supports all food services located in the building, including residential and retail dining, and catering for the entire Spokane, WA-based campus. With the kitchen located on the foundation level — the first level to be built — Webb Foodservice Design was diligent in involving the food service contractor early in the process to establish the menu and the required equipment.

Residential dining is located on two levels, connected by an open staircase. Students may select food from one of six different stations located throughout the two levels. Options include a deli with sandwiches and soups, international and allergen-free foods, Mediterranean, comfort foods, vegetarian and a Mongolian grill. The vegetarian station features produce from the rooftop hydroponic greenhouse.

While the building layout lends itself to a multistory dining center, one of the challenges is drawing guests to the upper level. This was addressed early in the design process by placing the more popular food stations, such as Mediterranean with pizza and pasta, on the second floor.

National brands Starbucks and Einstein Bros. Bagels offer popular grab-and-go options, and the Marketplace convenience store offers fresh foods to go as well as the standard prepackaged drinks and snacks.

The Bulldog, designed around Gonzaga’s brand, is a full-service restaurant featuring sit-down or take-out service. Menu highlights include appetizers, salads, burgers and sandwiches, mac & cheese, milkshakes, and beer and wine. The dining environment here, and throughout the Center, both reflects and entices Gonzaga’s school spirit.

This article originally appeared in the issue of .

Featured

  • Los Angeles City College Breaks Ground on New Administration, Workforce Building

    Los Angeles City College (LACC) in Los Angeles, Calif., recently broke ground on a new $72-million administrative facility, according to a news release. The Cesar Chavez Administration and Workforce Building will stand four stories, cover 67,230 square feet, and play home to a wide variety of the school’s educational and administrative services.

  • Empowering People Through Smart, Sustainable Campuses

    Sustainability is facing increasing scrutiny, with some questioning its costs and priorities. Yet for universities, it remains an essential driver of resilience, operational efficiency and long-term competitiveness. At the same time, there is a growing recognition that sustainable transformation is not just about reducing energy consumption and emissions to comply with tightening regulations ‒ it’s about creating vibrant, comfortable environments where people can thrive, innovate and connect. For university leadership, this is a complex balancing act, with rising energy costs and limited budgets only adding to the challenge.

  • concentric silhouettes of a human head

    How Physical Space Shapes the Mind: Designing for Better Learning Outcomes

    Research in environmental psychology and neuroscience increasingly suggests that the way a room is designed can influence memory, focus, or even a student's sense of belonging.

  • South Texas K–12 District Debuts Region’s First Electric Bus Fleet

    The Valley View Independent School District in Pharr, Texas, recently announced a partnership with Highland Electric Fleets to launch the district’s—and the region’s—first fleet of all-electric school buses, according to a news release.

Digital Edition