Summary

I spent the last two weeks of March gathering blueprints and interviewing different school officials, staff members, and students. A summary of the information I gathered from these interviews are as follows:

Ms. Diane Shank, Chief Operating Officer of Sage Hill School (interviewed 20 March 2012)
- There is a major problem with overcrowding and congestion at Sapphire at the beginning of every lunch period.
- This is exacerbated by inefficient interior design of the kitchen and students charging their lunch cards in line.
- Some students even do not eat during lunchtime because of the long wait in the lines.
- Chef Azmin, before the opening of Sapphire at Sage Hill School, proposed adding another door to the kitchen.
- Possible solutions: taking pre-orders, utilizing the space between gym and the kitchen, selling different kinds of items, re-designing the interior of the cafeteria.

Mr. John Bicking, Facilities Manager (interviewed 26 March 2012)
*Mr. Bicking generously provided me with a copy of the drawings for the Food Service Tenant (FST, or the cafeteria), including architectural (A), plumbing (P), electrical (E), and food service (K) plans.
- Originally, the Gordon Community Room (marked green in the overview) was the campus cafeteria until the FST was added to the design.
- FTS was originally designed as a serve-out-of –the-window style cafeteria; however, as students’ and parents’ expectations for the food service program rose over the 10 years of Sage Hill School’s existence, the cafeteria soon evolved into a walk-in style cafe.

**NOTE: All faces in the following photographs have been blurred to protect the privacy of current students.