Dobbs Pavilion, a frequented campus dining facility, was required to be operational for all of the academic year and most of the summer as well.  Schedule was the leading criteria for this renovation.  The University desired a facelift to interior materials with minial additions to food service equipment to bring this facility up to par with other, newer dining halls on campus.  TR,i led the phasing effort to streamline the installation of new flooring, millwork, and equipment so that a portion of the facility could remain in service at all times.