The Illinois State University Board of Trustees today approved a remodeling project for Student Health Services, a roof replacement for East Campus, a renovation of residence hall elevators and a renovation design for John Green Food Service.
Student Health Services (SHS), located in the Student Services building, needs a major reconfiguration of its space to provide better services for its patients. The Board approved a project at a cost not to exceed $3 million, which will come from agency funds. The building is 18-years old, with SHS occupying all of the second floor and part of the third floor. Infirmary-type patient rooms are no longer needed, but more examinations rooms are necessary as well as technology updates for medical records and radiology and laboratory operations. The second floor will be reconfigured to include nursing stations and more exam rooms, the pharmacy will be expanded and mental health services will be moved to allow for more privacy. The renovation will occur in five phases over the summer in order to allow SHS to continue functioning.
The East Campus Residence Hall Complex will gain new roofing at a cost of $1 million, which will come from bond reserves. The Board approved the new roofing to cover Hewett and Manchester halls along with Vrooman Center, which houses the Julia N. Visor Academic Center, Jaime Escalante Conference room, residence hall offices and University classrooms. The Vrooman roof was replaced 15 years ago, and the roofs of Hewett and Manchester halls more than 20 years ago. Work will be accomplished in stages during the next two summers.
The elevators in West and East Campus Residence halls will be renovated at a cost of approximately $2.6 million, which will come from University Housing reserves. The Trustees approved the replacement of elevator systems parts, including equipment for future extension to the 18th floor of the elevator systems in East Campus. The work will be scheduled over the next two years.
Campus Dining Services has received the go-ahead to design a Culinary Innovation Center in the John Green Food Service facility. The Board approved the $800,000 planning project, which will be paid for from Campus Dining Services reserves, for a full-service bakery and central production facility with additional functionality, such as a cook-chill system and research and development center that will allow Campus Dining Services to produce foods with fewer additives and fresher ingredients. The project will also upgrade the building for ADA accessibility.