Specifications include, but are not limited to: 1. The Contractor shall provide at his own expense, all required equipment not provided by the University, including utensils, pots and pans, small ware, and other dishes, and shall retain rights thereto. 2. The Contractor shall be responsible for all costs of operations of said facilities. The cost of said operations shall include, but not be limited to the following: A. Cost of all food related items B. Replacement, at the same or equal quality, of the loss and breakage to the initial inventory of china, glassware, silverware (of medium weight), trays, and all other movable kitchen and serving equipment originally furnished by the University. This shall be done on a quarterly basis during the term of the contract. C. Maintenance of all dining room and auxiliary furnishings and furniture in proper condition and repair, replacement of loss and breakage thereto and repair of damage to the satisfaction of the University. D. Maintenance and repair of all heavy kitchen equipment and servicing equipment such as, but not limited to stoves, fryers, ovens, steamers, kettles, mixers, exhaust hoods, filters and ducts, dishwashers, steamtables, lowerators, faucets, minor plumbing, electrical work and the refrigeration, including compressors and motors, etc. to the satisfaction of the University. 3. Preventive maintenance and service contracts must be maintained by the vendor with outside contractors for the life of the contract on the following: A. Dishwashing equipment (preventive maintenance and 24-hour service) B. Refrigeration and ice machines (preventive maintenance and 24-hour service) C. Movable electrical equipment and other appliance (time and material) D. Stoves, steamers, and mixers (time and material) 4. All contracts are to include periodic inspections, regular preventive maintenance service, and service on demand when the food vendor or the University liaison feels it is needed. 5. All services are to be performed by qualified, and where necessary, licensed personnel. ▪ Service contracts and contractors will be reviewed and approved by the University’s Director of Facilities. ▪ Written service reports by the service contractor must be submitted to the Food Service Manager shortly after each visit describing service completed. ▪ Copies of these reports will be submitted by the Contractor to the Director of Facilities immediately upon receipt. ▪ Any additional equipment that requires the use of electricity, steam, or water must be approved by the Director of the Facilities before installation.
