To develop designs for commercial food service facilities that provide the owner/operator(s) with a combination of quality equipment, functional space allocations and work flow within a designated budget.
To provide the architect, in a timely fashion, with a comprehensive food service plan that all but eliminates questions or concerns. To accomplish this goal through interaction and communication with the architect and the project owner/operator. The final design plan to include a written explanation of the design process, bid documents and drawings of professional quality and distinction.
Bill's experience includes twenty-seven years as a partner in a food
service equipment and supply dealership. His knowledge of drafting and
computer Aided Design (AutoCAD) allowed him to serve as designer and project
manager for most new projects and renovations in which the dealership was
involved. He has attended equipment
shows, product seminars, and visited food service equipment factories
throughout the United States since 1971. Bill now has more than nine
years as an independent consultant whose services have been contracted by
architects and project owners for new hospitals and hospital renovations,
correctional facilities, schools, restaurants, convenience stores, a
convention center, and other institutional food service facilities.
Karen is a registered dietitian with a Masters Degree from the University
of Mississippi in Foods and Nutrition and twenty-five years of facility
management experience. She served at the North Mississippi Regional
Center as Clinical Dietitian, and as Director
of Nutrition Services. Karen spent 21 years in food service
management, involved in the complete renovation of five school food service
facilities, renovation of the North Mississippi Center's facility, and the
construction of a new special diets kitchen. The Mississippi State
Director of Mental Health appointed Karen to be the State Special Assistant
to the Foodservice Design Consultant during the design and construction of
the North Mississippi State Hospital. She presently serves as consultant to
the National School Food Service Management Institute and travels the U.S.
as Special Assistant to school food service operations with special needs.
Karen also serves as President of the Board of the School of Applied
Sciences for the University of Mississippi. She is an adjunct
professor and Advisory Board Member in the University of Mississippi Family
and Consumer Science Department. She teaches
Hospitality Purchasing and
Introductory Foods Lecture and Lab. Karen is performing contractual
work for the MS State Department of Health determining the nutritional value
of correctional facility meals.
She is also a member of the Board of Directors for the University of Mississippi Alumni Association.
2004 - Murray Corban contracted by the National School Food Service Management Institute to teach Designing and Equipping School Kitchens, with nationwide participation.
2005 - Murray Corban contracted by the National School Food Service Management Institute to teach Understanding School Kitchen design and layout to new School Food Service Directors.
2007 - Contracted by the Georgia State School Food Service Association to teach a seminar titled "Principles of School Kitchen Design" to state directors at their conference held on Jekyll Island, GA.
Contracted by the Mississippi State School Food Service Association to each a seminar. The Functional Areas of School Kitchens and how their interaction affects design and specification.
Bill Murray
P.O. Box 911
Vidalia, LA 71373
318-336-9205
Fax: 318-336-2624
Karen Corban
P.O. Box 441
Oxford, MS 38655
662-236-6314
Fax: 662-281-0796