Project Process Outline

A Typical SCOPOS Hospitality Group project contains the following areas of coordination and follows this process. 

STEP 1 - SECTION 5.3

Coordination of Responsibility

This defines responsibility of Architect and Food Service Consultant as it relates to a typical project 

STEP 2 - SECTION 5.4

Scheduling Lead Times and Delivery

Typical expected delivery times for food service equipment and millwork, this will vary by project and is meant to give gc an approximate idea for project planing. 

STEP 3 - SECTION 5.5

General Contractor Responsibilities 

This defines typical responsibility of GC

STEP 4 - SECTION 5.6

Food Service Equipment Contractor Responsibilities

This defines typical responsibility of Food Service Equipment Contractor/Dealer 

STEP 5 - SECTION 5.7

Fire Protection System Contractor Responsibilities 

This defines typical responsibility of Fire Protection Contractor,  sub to FSEC 

STEP 6 - SECTION 5.8

Millwork Fabricator Responsibilities

This defines typical responsibility of Millwork, sub to FSEC

STEP 7 - SECTION 5.9

Refrigeration Contractor Responsibilities

This defines typical responsibility of Refrigeration Contractor, sub to FSEC

STEP 8 - SECTION 5.10

Electrical Contractor Responsibilities

This defines typical responsibility of Electrical Contractor, sub to GC

STEP 9 - SECTION 5.11

Plumbing Contractor Responsibilities

This defines typical responsibility of Plumbing Contractor, sub to GC

STEP 10 - SECTION 5.12

HVAC Contractor Section 23 00 00

This defines typical responsibility of HVAC Contractor, sub to GC

STEP 11 - SECTION 5.13

Storage and Delivery

This defines typical responsibility of any storage and delivery best practices and requirements, 

STEP 12 - SECTION 5.14

Site Inspection and Field Verification

This section covers requirements for site inspection and field verification 

STEP 13 - SECTION 5.15

Installation (Food Service Equipment Contractor)

This section covers requirements for installation 

STEP 14 - SECTION 5.16

Protection (Food Service Equipment Contractor)

This section covers requirements for Protection from damage after installation 

STEP 15 - SECTION 5.17

Project Closeout Procedures (Food Service Equipment Contractor)

This section covers requirements for Project Closeout Procedures 

STEP 16 - SECTION 5.18

Project Record Documents (Food Service Equipment Contractor)

This section covers requirements for Project Record Documents 

STEP 17 - SECTION 5.19

Warranties (Food Service Equipment Contractor)

This section covers requirements for Warranties 

STEP 18 - SECTION 5.20

Exhibits

This section outlines all forms and templates listed in specification as exhibits. These forms can be found in files folder/section.