King Khalid Air Force Base: Dining Facility

Client: Royal Saudi Air Force
Project started: January 2015
Project type: Air Force, New Construction
Project size: ~2,750 square meters
Project location: King Khalid Air Force Base

Basic program requirements: Dining area; serving area; kitchen; dry and cold storage; loading dock and related functions; presentation/multi-purpose room
Tasks: Construction documents; decorative screen design; coordination with engineers
Programs: Revit Architecture

Michael Baker International
500 Grant St #5400
Pittsburgh, PA 15219
Phone: 412-269-6300

Michael Baker International partnered with Gilbane Building Company for a design build project at the King Khalid Air Force Base. The project, known as the King Khalid Training Center (KKTC), consisted of over 24 buildings – a mixture of renovations and new construction. New buildings included a Mosque, Student Center, Dining Facility, Dormitories, Maintenance Training Building, Avionics Pod Facility, Guard Booth/Entry Control Facility, and a Headquarters. Michael Baker’s services included architecture, interior design, landscape architecture, fire protection design, mechanical design, plumbing design, civil design and structural design.

The KKTC is a campus consisting of several distinct building types which function as a central training facility for the Royal Saudi Air Force (RSAF). The campus provides the facilities and support functions as required to provide complete maintenance training for the F-15SA aircraft. It was designed to a level of quality and aesthetic that is appropriate for its function and status. The architectural design closely adhered to the design intent indicated in the RFP.

I assisted the discipline lead in the design of a new 2,750 square meter Dining Facility. A multi-purpose room was provided for private dining and/or presentations and meetings. The Dining Facility was designed to be connected by a canopy structure to both the Maintenance Training Facility (MTF) and the adjacent Student Center. The central location of the Dining Facility was meant to provide a convenient and flexible gathering space for the campus users.

The Dining Facility was designed to serve seven hundred (700) students and faculty in one sitting with a turnover rate of two (2) sittings in 90 minutes for a maximum total of fourteen hundred (1400) per meal. The kitchen layout and food service equipment was designed by a qualified Food Service Consultant (as defined in UFC 4-722-01F Dining Facilities). In addition, the Dining Facility was designed to accommodate a minimum of three (3) days of food storage for both dry and cold storage items.

I was responsible for producing the construction document set using Revit Architecture 2015, including but not limited to all detailing for the building. Additional responsibilities included some space planning, the designing of the decorative screen systems, coordination with the engineering disciplines, acting as the BIM/CAD manager for the project, assembling packages for the submissions, and responding to government comments. All work was done under the supervision of a senior architect.