Tier 1 Hospital Project

IFDC managed exactly that. Understanding that the Hospital had to remain fully operation utilising their current meal delivery system serving on average 900 Patients, we used our experience from both working in and the design and construction of Kitchens small and large, to create a construction process to achieve this. The Hospital provided to its patients 3 meals a Day plus Beverage Services ( morning tea, afternoon Tea and supper plus water jug runs) and with a slight alteration, we were able to design a stage construction approach. We divided the current kitchen into separate zones that could be sealed off, separating Catering staff from Construction activity allowing the zones still in operation to maintain the integrity of their Food Safety. Keeping dust and other contaminants out. With Staff safety essential, this staged construction approached allowed us to achieve the transition from old to new while keeping operations running.

To manage this, we co-ordinated the design process in the Cloud, allowing a collective design with other disciplines, including the Project Managers, Architect and Consultants in disciplines like HAVAC, Hydraulics and Electrical. This provided a blueprint that allowed the project to maintain an active Construction Budget Estimate and proceed to meet the objects and requests of the End User Groups.