Specifications include, but are not limited to: 1. Kitchen and dining facility will be provided to the selected vendor at no cost to the vendor. Cleaning and sanitation of preparation, kitchen, serving, payment area, and table top in dining area will be the responsibility of the vendor and must maintain state and local food service requirements. College will be responsible for deep cleaning of dining area, including floors as well as maintenance of the dining room furniture and kitchen appliances. 2. Kitchen cannot be used for outside business or catering, but may be used for on-campus catering with internal or external clients. On-campus catered events must be coordinated through the campus executive assistant and are subject to facility use contracts and costs. 3. Meal service to campus for a minimum of one meal per day (lunch) Monday through Friday for not less than three hours per day during the academic year (as defined by the College). Should include all days in-service and during final exam weeks each semester. 1. Residential students will be required to purchase a declining balance meal plan as part of their housing contract. Vendor must be able to take the declining balance meal plans as payment (operating similar to gift cards). 2. Rates will be set at $500 or $750 (student choice) per semester. Fall semester 2023 occupancy was 61 students. 4. Vendor may provide additional posted meal times, at their discretion, during the Campuses posted open hours and is encouraged to take retail food sales from non-residential students, employees, and community members. 5. Food service line will include, but is not limited to: 1. A variety of grilled and non-grilled selections 2. Low-fat and healthy meal or snack choices 3. Grab and go options...
