Skip to main content
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

  • Embry-Riddle Completes Construction on Research, Lab Facility

    Embry-Riddle Aeronautical University (ERAU) in Daytona Beach, Fla., recently announced the end of construction on a new research and lab facility on campus. The Center for Aerospace Engineering II (CAT II) will support aerospace research and technology development and broke ground last summer.

  • Dallas ISD Voters Approve $6.2B Bond Package

    Dallas ISD voters have approved a record-setting $6.2-billion bond package that district leaders say will modernize aging campuses, eliminate portable classrooms and reshape learning environments across one of the nation’s largest school systems.

  • UCF Modernizes College of Hospitality Management

    The University of Central Florida in Orlando, Fla., recently completed a major renovation effort for the Rosen College of Hospitality Management, according to a news release. The project modernized 77,600 square feet worth of academic classrooms, teaching labs, and collaborative spaces to support both students and faculty.

  • Rethinking K-12 Schools as a Continuous Learning Experience

    Most students move through three or more separate facilities during their K-12 journey, yet the built environments they encounter at each stage have traditionally been designed in isolation, with little continuity in spatial language, learning philosophy, or physical resources. Each new school is a reset with different layouts, learning models, expectations, and ways of moving through a building. The next generation of school design is making the case that the first day of kindergarten and the last day of high school can and should feel connected through common support systems and infrastructure in the physical environment.