| dc.contributor.author | Mathern, Zachary | |
| dc.description.abstract | This thesis investigates the current delivery methods architects use to create buildings in relation to the access to and quality of them. It pays special attention to investigating new delivery methods, which enable a wider range of clients to access design services and dwell within quality built environments. | en_US |
| dc.publisher | North Dakota State University | en_US |
| dc.rights | NDSU Policy 190.6.2 | |
| dc.title | TOWARD INTEGRATION : Collaborative Architecture and Design Methods | en_US |
| dc.type | Thesis | en_US |
| dc.date.accessioned | 2011-05-12T17:48:02Z | |
| dc.date.available | 2011-05-12T17:48:02Z | |
| dc.date.issued | 2011 | |
| dc.identifier.uri | http://hdl.handle.net/10365/16861 | |
| dc.subject | Food cooperatives. | |
| dc.subject | Ethnic markets. | |
| dc.subject | Stores, Retail. | |
| dc.subject | Fargo (N.D.) | |
| dc.subject | North Dakota. | |
| ndsu.degree | Master of Architecture (MArch) | |
| ndsu.college | Arts, Humanities and Social Sciences | |
| ndsu.department | Architecture and Landscape Architecture | |
| ndsu.program | Architecture | |
| ndsu.advisor | Crutchfield, David | |
