Naval Facilities Engineering Systems Command

Ribbon Cutting Ceremony Opens New Camp Pendleton Enlisted Dining Facility

05/22/13 12:00 AM

Contact: Mario Icari
Voice: (619) 532-1752

By Mario Icari, Naval Facilities Engineering Command Southwest Public Affairs

CAMP PENDLETON, Calif. (NNS) -- Marine Corps Base Camp Pendleton (MCBCP), Naval Facilities Engineering Command (NAVFAC) Southwest, and Officer in Charge of Construction (OICC) Marine Corps Installation (MCI) WEST held a ribbon cutting ceremony May 16 for an enlisted dining facility located in the 22 Area aboard MCBCP.

"From the beginning, the goal was to set a new standard for mess halls, providing a get-away place for the Marines," said Carol Davis, NAVFAC Southwest project manager for this project. "The contractor's team surpassed our expectations, and gave us an extraordinary facility."

The new 31,190 square foot facility provides approximately 756 seats inside, an enclosed outdoor area with six barbeque grills and 100 seats, a walk-up window, and a two-lane drive thru window. The enlisted dining facility is capable of serving 856 personal meals at one time.

The dining facility's innovative features include a fire burning pizza oven, cafeteria style scattered serving stations, an open concept bakeshop, and large format projector screens. Site amenities include photovoltaic panels, garage parking, outdoor seating, and an enhanced landscape.

The project is expected to achieve U.S. Green Building Council's Leadership in Energy and Environmental Design (LEED) Gold rating, an improvement upon the mandatory LEED Silver requirement. Due to the sunny and arid Southern California climate a major emphasis was placed on photovoltaic, day lighting, water conservation, and low impact design techniques that integrate storm water management and site design.

The project also provides 55 parking spaces covered by photovoltaic panels, providing 17 percent of the building's electricity. Low-flow fixtures are used throughout the project, resulting in a baseline reduction of water use of approximately 38 percent. The planting schedule and landscape design has reduced the need for permanent irrigation to more than 50 percent above the baseline needs.

Whiting-Turner Contracting Co. was awarded the $30 million contract to construct the dining facility in September 2010. The project was completed April 2013.

MCBCP Operations Officer for Base Food Services Warrant Officer Jason Davis, Commanding General for the 1st Marine Logistics Group and 1st Marine Expeditionary Brigade Maj. Gen. Broadmeadow and wife, MCBCP Resident Officer In Charge of Construction LCDR Warren LeBeau and Construction Manager for the Whiting-Turner Contracting Company Jeff Betts cut the ribbon during the ceremony.


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