The Village Retirement Community

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DINING FACILITIES

• Amena Ahmad
• Erin Franko
• Kim Jackson

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General Information

• Attitudes, financial position, and preferences
  are factors that influence the design decision
  that will satisfy user needs.

• As people age, independence diminishes at
  different rates for basic behaviors, such as
  eating, transferring, toileting, dressing, and
  bathing. Therefore, the physical environment of a
  residence should be designed to support these
  changes. Also the environment must stimulate the
  senses and provide a sense of support, security
  and comfort.

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Universal Design

• Principles of Universal Design(The Center for
  Universal Design, NC State University, 2002
  www.design.ncsu.edu/cud/univ_design/princ_overview
  .htm)
• Equitable use
• Flexibility in use
• Simple, intuitive use
• Perceptible information
• Tolerance for error
• Low physical effort
• Size and space for approach and use

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Users

• According to the interviews and program
  requirement, the users are
• 396 residents, ages 62
• 196 faculty
• Visitors, all ages
• Formal Dining needs to seat 100 persons

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Activities

• Dining Styles(2,3)
• Servery (casual dining)
• Swing Room (private dining)
• Formal Dining (restaurant style)
• Separation of zones

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Existing Facilities

• Servery

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Existing Facilities

• Servery Seating

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Existing Facilities

• Swing Room

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Existing Facilities

• Corridor

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Functional Adjacencies

• Addition must be located on NE side of kitchen(3)
• Limitations due to wetlands(2,3)
• Maintain distinction between servery, swing room,
  and formal dining (2)
• The existing kitchen, swing room, servery, and
  existing hallway must be connected to the new
  formal dining(2,3)
• Possibility for outside eating should be
  accessible from hallway(2)

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Circulation

• Circulation within a dining room should satisfy
  individual behaviors and promote group
  interactions. It is not rigid but rather implied.
  Movement throughout the room can promote
  individual or group interactions.(2)
• Providing different groupings of tables can
  decrease the potential for stressful
  situations.(4)
• Mixed patterns are best provided by arranging
  wall furniture, plant and other elements in such
  a way that territorial boundaries are implied but
  not rigidly defined.(4)

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Artifacts

• Aisles(5)

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Artifacts

• Seating(5)

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Artifacts

• Built-in Seating(5)

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Artifacts

• Clearances(5)

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Artifacts

• Majority of 4 person tables
• Tables should be able to expand for 6 persons(2)
• An arrangement of 2 person tables(2)

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Finishes and Colors

• Vibrating patterns should be avoided as they may
  trigger vertigo, dizziness, and nausea.
• Simple yet geometric designs are more
  recognizable and help to orient the residents.
• Low pile carpets reduce poor balance and include
  soft landing surfaces and secure footing.
• Level non-slip surfaces with no protruding seams,
  cracks or joints within flooring are recommended.
  

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Finishes and Colors

• Bold colors should be used as accents on a
  neutral background. Excessive use of bold colors
  increase heart rates and anxiety level.
• Base colors should be soothing soft light hues of
  blues and greens. Light colors help provide an
  open and airy feel.

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User Preferences

• Formal dining environment should resemble an
  upscale restaurant or club house. (2)
• All materials should resemble current style of
  the Tower Club. (2)
• Fabrics should be easily cleanable (kryptonite)
  Institutional surfaces and furniture should be
  avoided. (2)
• Low pile carpet should have sufficient pattern to
  disguise stains. (2)

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Aging and Sight

• Lens begins to yellow effects amount of light
  entering eye as well as color distinction(6)
• Orange, red, and yellow are the easiest to see(2)
• Distinguishing between blues and grays is
  difficult (2)
• Lens becomes less elastic causing loss of focus
  ability(6)
• Loss of rods and cones causes difficulty to adapt
  to change of different light levels(6)
• Objects become less sharp with age(6)

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Lighting

• It is important to have the maximum amount of
  natural daylight(2)
• Natural light servers to maintain biological
  rhythms, increase visual acuity, and promote
  wellness(6)
• Glare should be avoided because it is especially
  hard on the eyes for the aging population(6)

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Lighting

• Incandescent lamps should be used within the
  dining area because it is less taxing on the eye
  and natural body rhythms than fluorescent
  lamps.(7)
• Chandeliers and down lights within dining areas
  provide high uniform illumination that is helpful
  for the elderly.(8)
• Wall sconces provide ambient light without
  glare.(8)

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Acoustics

• Sound absorbing materials can be applied in two
  different ways (7)
• 1) Environmental elements such as acoustical
• drywall, paints, and carpeting.
• 2) Integrated into furniture design such as
• upholstery.

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Storage Considerations

• Ample storage needed for (2)
• Linens
• Tableware
• Extra seating and tables
• Special occasion décor
• Residents walking devices

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Checklist (5)

• Provide accessible routes to connect the
  entrance, accessible seating locations, self
  service areas.
• Provide accessible tables and seating locations
  for customers with restricted mobility
• Provide accessible tables suitable for large or
  small groups, with compatible chairs for
  ambulatory guests.
• Chairs should be stable and lightweight and have
  cushions and arm rests. Seat height of 18 is
  recommended.

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Checklist (5)

• Accessible tables should provide at least a 23
  high knee space and a 17 deep leg room. The
  top of the table should be 24.5 to 25 above
  the floor.
• A portable raised leaf should be available upon
  requests for customers in wheelchairs with high
  armrests.
• Provide adequate lighting levels to ensure safe
  movement throughout the facility. Use lighting
  to highlight potential hazards to mobility such
  as steps or ramps.
• Natural light from windows or skylights should be
  controlled to reduce glare.

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Conclusion (7)

• It is important to keep in mind the increasing
  baby boomer populations preferences and needs.
  (7)
• The final touch in creating an appropriate
  atmosphere is setting the mood for residents to
  dine together. (7)

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Interview Information (2,9)

• Why did you choose to retire at the Village?
• Location, independence, overall environment
• Which building do you live in?
• Lakeside
• Rose Court
• How long have you lived here?
• 16 years
• How often do you go to the dining center and for
  what purpose?
• Eating meals twice a day
• Did not use Tower Club

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Interview Information (2,9)

• Where do you eat when you do not go to the dining
  center?
• Lakeside center
• Rose Court dining
• Why would you choose to not eat in the dining
  center?
• Does not like Servery
•  What do you like or dislike about the current
  dining facilities? (color, view, seating)
• Overall environment, but Servery style is
  becoming impractical with age
• What kind of food service is provided? Do you
  have a preference? (buffet, cafeteria style,
  waiter style)
• All forms of food services are provided within
  different centers
• Waiter style service is preferred

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Interview Information (2,9)

• What kind of seating arrangements do you prefer?
  (small, large, separate, group)
• 4 person with ability to expand and reconfigure
• Arrangement of 2 person seating
• Possibility of outside seating is welcome
• How often do you have visitors come to eat with
  you?
• Never
• Which dining center is most appealing? (a grand
  hotel environment or a more comfortable home-like
  setting)
• Exclusive clubhouse or grand hotel environment

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Works Cited

• The Center for Universal Design, NC State
  University, 2/20/02 www.design.ncsu.edu/cud/univ_
  design/princ_overview.htm
• Janet Sonnerborn. Interview, 2/21/02.
• Tower Club Expansion, 2/20/02
  web.dcp.ufl.edu/hasell/3216/3216sp2002/html/proje
  ct2/power20pro gram.html
• Merging Operations with Architecture, Morris
  Andress, DesignCare Inc. 2/20/02
  http//www.alsuccess.com/articles/051feat6.html
• Beasley, Kim A. and Davies, Thomas D. Design for
  Hospitality Planning for Accessible Hotels and
  Motels. New York Nichols Publishing, 1988.
• Gorden, Gary and Nuckolls, James L. Interior
  Lighting for Designers. New York John
  WileySons, Inc, 1995.
• Designing the Total Living Environment, Linda
  Maze, 2/20/02 http//www.alsuccess.com/articles/1
  c1feat1.html
• Goodman, Raymond J. and Smith, Douglas.
  Retirement Facilities Planning, Design,
  Marketing. New York Whitney Library of Design,
  1992.
• Lill. Interview, 2/21/02.

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Works Cited

• Assisted Living Success Designing the Total
  Living Environment, Linda Maze,
  www.alsuccess.com/articles/1c1feat1.html
• Assisted Living Success Merging Operations
  with Architecture, Morris Andress, DesignCare
  Inc., www.alsuccess.com/articles/051feat6.html
• Glacier Hills Dining for Assisted Living
  Residents, www.glacierhills.org/assisted/dining.a
  sp
• American Health Care Association, Research and
  Data Dependency in Activities of Daily Living,
  AHCA, Survey of Assisted Living Facilities, 1996,
  www.ahca.org/research/r4.htm