The owner of a hotel in a humid area of the southeast United States wishes to have a farm-to-table restaurant located on his property. Which locations on the site are most appropriate for his restaurant and its garden in order to minimize cooling bills?
While reviewing some drawings, you notice that on the mezzanine level of your building the current specifications state that there’s a 100’ covered walkway that’s 3’ across with a door in the middle. Do these specifications need to be changed?
You commissioned a geotechnical report on your client’s tract of land in a temperate climate. It reports that the north of your client’s property is clay with a blow count of 3, the south is sand with a blow count of 5, the east is sand with a blow count of 31, and the west is clay with a blow count of 18. Where is the best place to build a barn?
