"This expansion is necessary to accommodate the freezer, cooler and dry storage space needed to meet the operational needs of West 82 and the university's catering operations," said Gwyn Scott, executive director of culinary and dining operations.

Scott said Dining Services has employed temporary measures to deal with limited storage space in the center's dining services area, but it's time for a permanent alternative. "With the popularity of the dining services in Baker Center and the wide and diverse offerings at West 82, it is important that we find a real solution," she said.

A request for proposals already has been issued, and the university expects to receive bids on the project by Feb. 19, Director of Implementation Richard Shultz said.

"If we receive a good bid that is within our cost estimates and will ensure that the job will be completed to our needs, we expect to start construction just before spring break," Shultz said. "If we have to re-bid the project, that timeline will be altered a bit, of course, but this is the schedule that we are working from."

The addition is expected to cost about $722,000, with $475,153 of that sum going for construction and the remainder for equipment. The addition is expected to be available for use by September. The storage facilities will be added at the west side of the building, adjacent to the existing loading dock.

Of the total cost, $629,000 would be funded by cash reserves within Auxiliary Services, which includes Dining Services, said Assistant Vice President for Auxiliary Services Christine Sheets. The remaining $93,000 for the project will be allocated from Baker Center's construction contingency fund. Sheets said there would be no increase in the costs charged to Baker Center diners as a result of the project.

The addition's 15,085-square-foot first floor will house a staging area for the university's catering operation as well as a 200-square-foot freezer and a 400-square-foot cooler. About 1,000 square feet will be available for dry storage -- for paper products, linens, utensils and dishes -- on the second floor.

Since the center opened in January 2007, a 384-square-foot refrigerated semi-trailer, which essentially serves as a walk-in freezer, has been parked in Baker Center's loading dock area. The trailer costs $884 per month to rent, and the university also pays for the electricity to run it. The health department has approved the use of a trailer as an acceptable accommodation, but only on a temporary basis. The trailer will be relocated during construction to an as-yet-undetermined location.

Scott said attempts have been made in the past year to modify delivery schedules and shipment sizes in hopes of addressing the space shortage, but every endeavor has pointed back to the need for a permanent storage solution.

"We are proud that West 82 is able to offer the campus community such a wide and diverse range of options at all times," she said, "but that means we have to be able to accommodate the materials to do such."