AMS Food and Beverage : optimal modes of campus food delivery

The installation of the New Student Union Building (SUB) creates a vast opportunity for restaurants to take advantage of the food delivery system towards the students of UBC. Ryan Bissell, Executive Chef, and Collyn Chan, New SUB Sustainability Coordinator, have requested the students of APSC 262 to research and identify a vehicle capable of delivering multiple orders throughout campus. The vehicle needed to handle a specific amount of food in a given time period, while being sustainable and user friendly. The proposed vehicle for this project is the AX-A3 mini golf cart. The AX-A3 meets the criteria given by the client through the following methods: emits zero GHG or CO2, considered a low power consumption vehicle, capable of maneuvring around campus, capable to drive on sidewalks and pedestrian paths, comfortable for the user, and customizable appearance for marketing purposes.The proposed system of delivery meets and exceeds all facets of the project and fits within the image of a sustainable and community conscience organization. The following sections discuss the investigation, design and implementation of the AMS Food Delivery System.Disclaimer: “UBC SEEDS provides students with the opportunity to share the findings of their studies, as well as their opinions, conclusions and recommendations with the UBC community. The reader should bear in mind that this is a student project/report and is not an official document of UBC. Furthermore readers should bear in mind that these reports may not reflect the current status of activities at UBC. We urge you to contact the research persons mentioned in a report or the SEEDS Coordinator about the current status of the subject matter of a project/report.”Applied Science, Faculty ofUnreviewedUndergraduat