4.4.1 Executive/Management Summary - The Contractor’s offer is to contain a brief synopsis of how the Contractor's proposal meets the needs of the University. M/E 4.4.2 Reference Section 4.1 Contractor Data, provide all information regarding company details, company size, number of employees, number of delivery trucks, HACCP program, customer service, business inclusion and supplier diversity program, and sustainability program and measures. M/E 4.4.3 Reference Section 4.2 Contractor Qualifications and Prior Experience, provide all information regarding references, experience with a contract of this volume, financial viability, key personnel, and contractor problem resolution and escalation process. M/E 4.4.4 Special dietary food products procured for this contract are for resale in the UMD Dining Services operations. These products include both institutional and retail products that are free of the major nine (9) allergens (soy, dairy, tree nuts, eggs, shellfish, fish, peanuts, wheat, sesame), along M/C
